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Mischbrot
Zubereitungszeit 115–150 Minuten
Zutaten
1/2 Würfel Hefe (21 g)
1 EL Malzextrakt
400 ml Wasser, lauwarm
200 g Roggenmehl Type 1150
400 g Weizenmehl Type 1050
3 TL Salz
75 g Sauerteig, flüssig
Zum Bestreichen
Wasser
Zubereitung
Hefe und Malzextrakt unter Rühren in
lauwarmem Wasser auflösen.
Roggenmehl, Weizenmehl und Salz mi-
schen, den Sauerteig dazugeben. An-
schließend mit dem Malz-Wasser etwa
4 Minuten zu einem glatten Teig ver-
kneten. Im Backofen zugedeckt bei
35 °C Ober-/Unterhitze 40–45 Minuten
gehen lassen.
Den Teig leicht durchkneten und in eine
gefettete Kastenform (ca. 30 cm) ge
-
ben. Die Oberfläche glätten, mit Was
-
ser bestreichen. Den Teig im Backofen
zugedeckt bei 35 °C Ober-/Unterhitze
25–30 Minuten gehen lassen.
Anschließend das Brot längs einschnei
-
den und backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 190–210 °C + Vor
-
heizen
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß sofort nach Gar
-
gut-Einschub
2. Dampfstoß nach weiteren
10 Minuten
Backzeit 45–55 Minuten
Tipps & mehr
Sollten Sie keinen Brot-/Gärkorb haben,
können Sie die Brote auch in einer Kas-
tenform backen. Dazu die Teigrollen
zum zweiten Aufgehen in die gefettete
Kastenformen (ca. 30 cm) legen und
die Brote im Anschluss in der Form ba
-
cken.
Rezepte
128
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