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Roggenbrot
Zubereitungszeit: 140–150 Minuten
Zutaten:
500 g Roggenmehl
250 g Weizenmehl
50 g Sauerteig
1 TL Honig
15 g Salz
1 Würfel (42 g) Hefe
500 ml lauwarmes Wasser
50g Leinsamen
50 g Sonnenblumenkerne
Zubereitung:
1. Roggen-, Weizenmehl, Salz vermen-
gen. Sauerteig, Wasser, Hefe und Ho-
nig zugeben und verkneten. Zuletzt
Leinsamen und Sonnenblumenkerne
unterkneten.
2. Den Teig mit dem Automatikpro-
gramm "Kuchen \ Hefeteig" 30 Minuten
gehen lassen.
3. Den weichen Teig in eine gefettete
Kastenform (30 cm) geben und glatt
streichen und erneut 30 Minuten gehen
lassen.
4. Den Teig mit einem feuchten Messer
ca. 1 cm tief mehrmals diagonal gegen
-
einander einritzen, so dass ein grobes
Gitter entsteht. Sofort in den Backofen
geben und backen.
Einstellung:
c \ Brot \ Roggenbrot
Backzeit: ca. 66 Minuten
Heißluft plus
Mit Vorheizen
Temperatur/Zeit:
220 °C 15 Minuten
170 °C 45–55 Minuten
Einschubebene: 2. v. unten
Brot
51
51


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Others manual(s) of Miele H 5051 B

Miele H 5051 B Additional guide - English - 60 pages

Miele H 5051 B User Manual - English - 64 pages

Miele H 5051 B User Manual - German - 84 pages

Miele H 5051 B Additional guide - Dutch - 60 pages

Miele H 5051 B User Manual - Dutch - 72 pages


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