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Brot, das vorwiegend mit Vollkornmehl gebacken wurde oder Zutaten wie Nüs-
se, Kleie etc enthält, wird schwerer und kleiner als Brot aus weißem Mehl.
Legen Sie die Hefe immer im trockenen Zustand auf das Mehl.
Ist die zugegebene Flüssigkeit wärmer, kann schneller gebacken werden.
Bitte beachten Sie bei der Herstellung auch die Hinweise weiter vorne in dieser
Anleitung (siehe Kapitel „7.2. Teig vorbereiten“ auf Seite 17.)
14.1. Rezepte für das Programm 1 Basis
Zutaten 1.000 g 750 g 500 g
Milch 350 ml 270 ml 180 ml
Zucker 1 EL 1 EL 1 EL
Salz 1/2 TL 1/2 TL 1/2 TL
Sonnenblumenöl 2 EL 1 1/2 EL 1 EL
weißes Mehl 480 g 360 g 240 g
Trockenhefe 1 TL 1 TL 1 TL
14.2. Programm 2 Weißbrot
Zutaten 1.000 g 750 g 500 g
Wasser 330 ml 260 ml 170 ml
Zitronensaft 1 TL 1 TL 1 TL
Zucker 2 EL 1 1/2 EL 1 EL
Salz 1/2 TL 1/2 TL 1/2 TL
Sonnenblumenöl 2 EL 1 1/2 EL 1 EL
weißes Mehl 480 g 360 g 240 g
Trockenhefe 1 TL 1 TL 1 TL
14.3. Programm 3 Vollkornbrot
Zutaten 1.000 g 750 g 500 g
Milch 350 ml 280 ml 210 ml
Zucker 1 EL 1 EL 1 EL
Salz 1/2 TL 1/2 TL 1/2 TL
Sonnenblumenöl 3 EL 2 EL 1 1/2 EL
Vollkornmehl 480 g 360 g 240 g
Trockenhefe 1 TL 1 TL 1 TL
36


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