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-37 min
11 12
5 6 7 8 9
10
VOLLKORN KUCHEN
TEIG
BACKEN
BROTMISCHUNG
2.0 lb /
1,000 g
2.5 lb /
1,250g
2.0 lb /
1,000 g
1:50 1:00 1:20
2.0 lb /
1,000 g
2.5 lb /
1,250 g
3:40 3:30 2:00
3:20 3:09
40 min
22 min - 15 min
22 min
11 min
3 min 3,5 min 3 min
-
45 min
mit Hitze
3 min
2 min 20 min
Fruchtsignal 1:49
2 min - Ruhezeit:
20 min
2 min
13 min - 16 min
Frucht-
signal
1:12
- Beendet
13 min
Fruchtsignal 2:45
45 min - - -
45 min
19 min - 45 min -
19 min
36 min - 22 min -
40 min
62 min
80 min
plus 60 min Ruhezeit
- 60 min
56 min
60 min - - 60 min
60 min
13 Std. - 13 Std. 13 Std.
13 Std.
D
D
D
D
REZEPTE
Weißbrot
Laibgröße 1000 g (2 lb) 1250 g (2,5 lb)
Wasser 350 ml 500 ml
Salz 1 Teelöffel 1,5 Teelöffel
Zucker 1 Teelöffel 1,5 Teelöffel
Hartweizengries 150 g 200 g
Brotmehl 350 g 500 g
Hefe 3/4 Päckchen 1 Päckchen
Programm: STANDARD oder KURZ (für schnelle Zubereitung)
Französisches Weißbrot
Laibgröße 1000 g (2 lb) 1250 g (2,5 lb)
Wasser 375 ml 550 ml
Salz 1 Teelöffel 1,5 Teelöffel
Brotmehl 525 g 700 g
Hartweizengries 75 g 100 g
Zucker 1 Teelöffel 1,5 Teelöffel
Trockenhefe 3/4 Päckchen 1 Päckchen
Programm: FRANZÖSISCH oder KURZ (für schnelle Zubereitung)
Nuss und Rosinenbrot
Tipp: Die Rosinen und die Nüsse nach dem akustischen Signal hinzufügen
Laibgröße 1000 g (2 lb) 1250 g (2,5 lb)
Wasser oder Milch 275 ml 350 ml
Margarine oder Butter 30 g 40 g
Salz 1/2 Teelöffel 3/4 Teelöffel
Zucker 1 Esslöffel 2 Esslöffel
Brotmehl 500 g 650 g
Trockenhefe 3/4 Päckchen 1 Päckchen
Rosinen 50 g 50 g
Gemahlene Walnüsse 40 g 60 g
Programm: STANDARD
Italienisches Weißbrot
Laibgröße 1000 g (2 lb) 1250 g (2,5 lb)
Wasser 375 ml 570 ml
Salz 1 Teelöffel 1,5 Teelöffel
Pflanzenöl 1 Esslöffel 1,5 Esslöffel
Zucker 1 Teelöffel 1,5 Teelöffel
Brotmehl 475 g 650 g
Korngries 100 g 150 g
Trockenhefe 3/4 Päckchen 1 Päckchen
Programm: STANDARD
55 min
MARME-
LADE
BA123-01-GE/EN 1/9/04 1:58 PM Page 7
7


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