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-
600 Gr. Weissmehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
- 1 Suppenlöffel Zucker
-
300 Gr.Weissmehl
- 100 Gr. Vollkorn Mehl
- 1 Kaffeelöffel Salz
- 1,5 Kaffeelöffel. Trockenhefe
- 20 Gr. Butter
- 1 Suppenlöffel Zucker
Vollkornbrot (1000 Gr.)
- 330 ml Wasser
- 400 Gr. Weissmehl
- 200 Gr. Vollkorn Mehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
- 2 Suppenlöffel Zucker
Vollkornbrot (750 Gr.)
- 310 ml Wasser
- 500 Gr. VollkornMehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
- 1 Suppenlöffel Zucker
Italienisches Brot
(750 gr)
- 1 KaffeelöffelTrockenhefe
- 400 gr. Weissmehl
- 260 ml Wasser
- 1,5Kaffeelöffel Salz
- 1,5 Suppenlöffel Olivenöl
Itali
enisches Brot mit Rosmarin und Rosinen
(750gr)
- 2 medium Eier
- 175 ml Wasser
- 1 Kaffeelöffel Trockenhefe
- 400 grWeizenmehl
- 1 Kaffeelöffel Salz
- 3 Suppenlöffel Trockenrosmarin
- 1 Suppenlöffel Kristallzucker
- 4 Suppenlöffel extra vergineOlivel
-
125 gr.Rosinen
Graubrot (1000 Gr.)
- 330 ml Wasser
- 200 Gr. WeissMehl
- 400 Gr. Graumehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
-
2 Suppenlöffel Zucker
Roggenbrot (1000 Gr.)
- 500 Gr. Roggenmehl
- 310 ml Wasser
- 2 Kaffeelöffel Salz
- 1 Kaffeelöffel Trockenhefe
- 15 Gr. Butter (kein Öl)
9 Getreide Brot (750 Gr.)
- 250 ml Wasser
- 300 Gr.Weissmehl
- 100 Gr. 9 Getreide Mehl
- 1 Kaffeelöffel Salz
- 1,5 Kaffeelöffel. Trockenhefe
- 20 Gr. Butter
- 1 Suppenlöffel Zucker
9 GetreideBrot (1000 Gr.)
- 330 ml Wasser
- 400 Gr.Weissmehl
- 200 Gr. 9Getreide Mehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
- 1 Suppenlöffel Zucker
ssebrot (750 Gr.)
- 310 ml Wasser
- 500 Gr. 9 Getreide Mehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel. Trockenhefe
- 25 Gr. Butter
- 1 Suppenlöffel Zucker
- 65 Gr.Nüsse
Maisbrot (1000 Gr.)
- 300 ml Wasser
- 350 Gr.Weissmehl
- 150 Gr. Maismehl
- 1 Kaffeelöffel Salz
- 2 Kaffeelöffel Trockenhefe
- 1 Kaffeelöffel. Zucker
- 2 Suppenlöffel Olivenöl
Gluten freies Brot (10
00 Gr.)
- 330 ml Wasser
- 450 Gr.No Gluten Backmischung Revogan (
Rosinenbrot (1000 Gr.)
- 250 ml Wasser
- 600 Gr.Weissmehl
46


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