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1. WEISSBROT
LAIBGRÖSSE 700 g 900 g
Wasser 250 ml 300 ml
Salz 1 1/2 Teelöffel 2 Teelöffel
Zucker 2 Esslöffel 2.5 Esslöffel
Durumweizengrieß 120 g 150 g
Brotmehl 270 g 350 g
Trockenhefe 1 ¼ Teelöffel 1 ½ Teelöffel
Öl 2 Esslöffel 2 ½ Esslöffel
Programm: FRENCH
2. NUSS- UND ROSINENBROT
Tipp: Fügen Sie Rosinen und Nüsse erst nach
dem Signalton hinzu
(während des zweiten Knetens).
LAIBGRÖSSE 700 g 900 g
Wasser oder Milch 250 ml 330 ml
Margarine oder Butter 2 Esslöffel 2 ½ Esslöffel
Salz 1 ½
Teelöffel
2 Teelöffel
Zucker 2 Esslöffel 2 ½ Esslöffel
Brotmehl 450 g 520 g
Trockenhefe 1 1/5
Teelöffel
1 ½ Teelöffel
Rosinen 50 g 75 g
Zerkleinerte Walnüsse 30 g 40 g
Programm: BASIC
3. GROBES WEISSBROT
LAIBGRÖSSE 700 g 900 g
Milch 280g ml 330 ml
Margarine oder Butter 1 ½ Esslöffel 2 Esslöffel
Salz 1 Teelöffel 1 Teelöffel
Zucker 2 Esslöffel 3 Esslöffel
Grobes Brotmehl 380 g 510 g
Trockenhefe 1 Teelöffel 1 Teelöffel
Programm: BASIC
4.VOLLKORNBROT
LAIBGRÖSSE 700 g 900 g
Wasser 250 ml 320 ml
Margarine oder Butter 1 ½ Esslöffel 2 Esslöffel
Salz 1 Teelöffel 1 Teelöffel
Zucker 1 Teelöffel 1 Teelöffel
Brotmehl 200 g 260 g
Vollkornweizenmehl 200 g 260 g
Trockenhefe Teelöffel 1 ¼
Teelöffel
Programm: WHOLE WHEAT
5. TRADITIONELLES WEISSBROT
LAIBGRÖSSE 700 g 900 g
Wasser 250 ml 330 ml
Margarine oder
Butter
1 Esslöffel 1 ½
Esslöffel
Salz 1 Teelöffel 1 ¾
Teelöffel
Trockenmilch 1 ½ Esslöffel 2 Esslöffel
Zucker 1 ½ Esslöffel 2 Esslöffel
Brotmehl 450 g 520 g
Trockenhefe 1 ¼ Teelöffel 1 ½
Teelöffel
Programm: BASIC
6. ITALIENISCHES WEISSBROT
LAIBGRÖSSE 700 g 900 g
Wasser 220 ml 280 ml
Salz 1 Teelöffel 1 Teelöffel
Margarine oder
Butter
2 ½
Esslöffel
3 Esslöffel
Zucker 2 ½
Teelöffel
3 Teelöffel
Brotmehl 300 g 400 g
Maisgrieß 80 g 100 g
Trockenhefe 1 ½ Teelöffel 1 ¾ Teelöffel
Programm: SANDWICH
12


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