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Rezepte
mit
Typenmehlen
KatenbrOl
Geriitctvo
ZUt.1ltCIl
Butternlikh
Vollkorn-Ra
enschrot
4021403
400
ml
320
4"
500
ml
400
,
4<)5
500
mJ
400
,
40.
650
ml
500
,
Vollkorn-Weizenmehl
Sab, kleiner
Meßbecher
Marl<.lrine
80
'
1,5
40
~
100
2
50
'
100
2
50
'
130
2,5
65
'
20
'
Frischhefe
20
g
20
'
20
'
Programm
normal
nomu,l
normal
nonnal
Bräunun
dunkel
dunkel
dunkel
dunkel
Mischbrot
mit
Vollkol"n~Rol!l!enschrot
Gcrii[(:[\'I)
ZubtclI
Wasser
Ma
'cnnikh
JOJ!:hurt
Wcw:nßlehl
Tv
550
4021403
4"
405
406
150
ml
150
ml
300
,
125
ml
125ml
250
150
ml
ISO
ml
300
,
200,"1
200
ml
400
Vollkorn-Ro
cuschrOI
I
(großer
Meßbcc.:her)
Zucker
(großer
Meßbecher)
90
,
1
1
110
1,5
1,5
110
,
1,5
1,5
150
,
2
2
2
20
g
normal
Salz (kleiner
Meßbecher)
1
20
,
1,5
1,5
Frischhefe
20
"
20
~
Programm
non1l;11
nonnal
normal
Bräunung
heU
hell hell
hell
Bananenbrot
Gnittetv
4021403 405 406
Zuulen
Milch
4"
300
tul
200
ml
250
ml
250
rnl
,
, ,
Weizenmehl
TVDC
550
550
Honi
TOBer
Meßbecher
375
450
450
e:
2
2,5
25
3
Salz kleiner Meßbl:cher
1,5
1 I 5 2
Buttcr
40
80
Vanillezuckcr
(kleiner
Meßbecher
60
'
60
'
3 4
Bananen l.<:rdrückt
1 2
1/2
1/2
1 2 Banane: 1
Banane
I
Banane
1,5
Banane
Frischhe:fe:
25
15
20
'
20
'
Walnußkerne
50.
60
'
00
'
80
~
rro~ramm
normal normal normal
norma.l
Bräunun~
hell
heU hell hell
Sie
können
diese
Zutalennach
dem
I.
Signalion
(siehe
Tabelle
Seite
1:1)
zufügen. Diese werden
dann
vorsichtig
unter
den
Tl:'ig
gehoben.
22


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