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Rezepte
mit
Typenmehlen
Nußbrol
Gerätetvn
4021403
404 405
406
Zutaten
Wasser
375
ml
450
m!
450
ml
550
ml
Essi\.:
(C;Toßer
Meßbecher
Vollkorn-
ROl:;gcnschrot
Weizenmehl
T
e
550
1
200
g
250
,
1 5
250
g
300
,
1 5
250
~
300
2
300
375
Ro'
'enmehl
T'
e
1150
Salz
(kleiner
Meßbecher)
Frischhefe
125
2
10.
150
2,5
10
g
100
150
2,5
10
g
175
(!
3
10
g
\Valnußkernc
75.
100
g
125
g
Programm
normal
normal
norlllal
normal
Bräunung
dunkel
dunkel
dunkel dunkel
Feines Weizenbrot: Ideal
für
Party
-
und
LachshäDDchen
Geräte
4021403
404 405 406
Zutaten
\Vasscr
220
ml
275
ml
275
ml
330
ml
\VeiZClllllChl
Tvpe
550
400
I!
500
u:
500
g
600
e
Salz
(kleiner
Meßbecher
1 5 2 2
25
Zucker
(kleiner
Meßbecher)
Frischhefe
1/2
10
g
1/2
10
g
1/2
10
g
3/4
10
.
mil
Teigpmgr~mm
10
Min.
vcrknetcn
und
über
Nacht
-
COl.
12
Stund""
-
im
Backaulomaten stehen lassen. Dann
auf
Programm "Französisch" und "hell" backen.
Programm
Französisch Französisch
I
Fr'lllzösiscli
Französisch
Briiullung
hell hell
I
hell hell
Enelisches
Teebrot
Gerätervp
4021403
404 405 406
375
ml
ZUtateIl
Milch
250
ml
300
ml
300
ml
Wcizcmnehl
Tvpe
550
Zucker
Troßer
Meßbecher)
Salz
kleiner
Meßbecher)
375
e
2,5
3/4
450
,
3
1
450
g
3
1
;:;50
,
4
1,5
Butter
Frischhefe
PrOl!rallltll
BräunUll
T
30
"
20
llorm:ll
hell
30
20
,
normal
hell
30
20
.
normal
hell
40
'
20
I!
norm;ll
hell
Sie
können
diese
Zutaten
nach
dem
I.
Signalton (siehe Tabelle Seite
14)
zufügen. Diese werden dllnn vorsichtig
unter
den Teig gehoben.
- 24 -
24


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