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D D
REZEPTVORSCHLÄGE
Weizenkörner in etwas Wasser aufkochen und ca. 12 Std.
quellen lassen, restliches Wasser abgiessen.
Sonnenblumenkerne beim Signal (nach 17 Min.) zuge-
ben.
Ruchbrot gross mittel
Wasser
Salz
Ruchmehl
Zucker
Trockenhefe
420 - 450 ml
2½-3 TL
600 g
1½ TL
2 TL
300 - 320 ml
1½-2 TL
400 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Weizenkörnerbrot gross mittel
Milch
Salz
Koriander
Weissmehl
Weizenkörner
Zucker
Trockenhefe
380 - 400 ml
2½ TL
1 TL
470 g
150 g
1½ TL
2 TL
250 - 270 ml
1½ TL
½ TL
350 g
100 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Dinkelbrot gross mittel
Wasser
Salz
Dinkelruchmehl
Halbweissmehl
Zucker
Trockenhefe
Sonnenblumen-
kerne
390 - 450 ml
2½ TL
300 g
300 g
1½ TL
2 TL
2½-3 EL
260 - 320 ml
1½ TL
200 g
200 g
1 TL
1½ TL
1½-2 EL
Programm 1 (normal) oder 2 (dunkel)
REZEPTVORSCHLÄGE
Speck in kleine Würfel schneiden und ab dem Signal
(nach 17 Min.) schrittweise zugeben.
Quarkbrot gross mittel
Milch
Rahmquark
Salz
Weissmehl
Zucker
Trockenhefe
360 - 370 ml
150 g
600 g
1½ TL
2 TL
300 - 320 ml
100 g
1½ TL
400 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Speckbrot gross mittel
Wasser
Milch
Salz
Halbweissmehl
Zucker
Trockenhefe
Speck, mager
230-240 ml
150 ml
1½ TL
600 g
1½ TL
2 TL
75 g
150-160 ml
100 ml
1 TL
400 g
1 TL
1½ TL
50 g
Programm 1 (normal) oder 2 (dunkel)
Peterli und Schnittlauch hacken und ab dem Signal (nach
17 Min.) schrittweise zugeben.
Kräuterbrot gross mittel
Milch
Butter, flüssig
Salz
Weissmehl
Zucker
Trockenhefe
Kümmel
Peterli
Schnittlauch
350-360 ml
60 g
3 TL
600 g
1½ TL
2 TL
1½ EL
1½ Bund
1½ Bund
230-240 ml
40 g
2 TL
400 g
1 TL
1½ TL
1 EL
1 Bund
1 Bund
Programm 1 (normal) oder 2 (dunkel)
6


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