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D D
REZEPTVORSCHLÄGE
Fitnessbrot gross mittel
Milch
Natur-Joghurt
Salz
Koriander
Leinsamen
Vollkornmehl
Ruchmehl
Zucker
Trockenhefe
220-240 ml
270 g
2½-3 TL
1½ TL
1½ EL
450 g
150 g
1½ TL
2 TL
140-150 ml
180 g
1½-2 TL
1 TL
1 EL
300 g
100 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Grahambrot gross mittel
Wasser
Salz
Grahammehl
Ruchmehl
Zucker
Trockenhefe
370-380 ml
2½-3 TL
225 g
375 g
1½ TL
2 TL
250 ml
1½-2 TL
150 g
250 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
2. Brote mit Vollkornmehl
180 g Joghurt = 1 Becher
270 g Joghurt = 1½ Becher
Flocken-Brot gross mittel
Wasser
Salz
Vollkornmehl
Ruchmehl
Haferflocken
Hirse
Zucker
Trockenhefe
320-330 ml
2½-3 TL
300 g
150 g
50 g
1½ EL
1½ TL
2 TL
250-260 ml
1½-2 TL
240 g
120 g
40 g
1 EL
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Anstatt Haferflocken können auch Weizen-, Gersten-
oder Hirseflocken verwendet werden.
REZEPTVORSCHLÄGE
Gekochte Kartoffel schälen und raffeln oder rohe Kartof-
fel schälen und fein reiben.
Früchtebrot gross mittel
Wasser
Milch
Salz
Vollkornmehl
Halbweissmehl
Zucker
Trockenhefe
Studentenfutter
Dörraprikosen
Dörrpflaumen
160-170 ml
150 ml
1½ TL
250 g
250 g
1½ TL
2 TL
50 g
40 g
40g
120-130 ml
120 ml
1 TL
200 g
200 g
1 TL
1½ TL
40 g
30 g
30 g
Programm 1 (normal) oder 2 (dunkel)
Kartoffelbrot gross mittel
Wasser
Kartoffel
Salz
Vollkornmehl
Ruchmehl
Zucker
Trockenhefe
350-360 ml
150-180 g
2½ TL
300 g
300 g
1½ TL
2 TL
230 ml
100-120 g
1½ TL
200 g
200 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Etwas abgestandenes Bier verwenden.
Bierbrot gross mittel
Dunkelbier
Salz
Vollkornmehl
Halbweissmehl
Zucker
Trockenhefe
370-400 ml
1½ TL
180 g
420 g
1½ TL
2 TL
250-270 ml
1 TL
120 g
280 g
1 TL
1½ TL
Programm 1 (normal) oder 2 (dunkel)
Die zerkleinerten Dörrfrüchte und das Studentenfutter ab
dem Signal (nach 17 Min.) schrittweise zugeben.
7


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