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Fladenbrot
Pro Brot: 7679 kJ / 1835 kcal, E 45 g, F 64 g, KH 271 g
Zubereitungszeit: 85–95 Minuten
Zutaten:
1 Würfel Hefe (42 g)
200 ml lauwarmes Wasser
375 g Mehl
1 TL Salz
2El
Zum Beträufeln:
3El
Für die Dampfstöße: ca. 100 ml Wasser
Zubereitung:
1. Hefe unter Rühren im Wasser auflö-
sen. Mit Mehl, Salz und Öl 3–4 Minuten
zu einem glatten Teig verkneten. Im
Backofen zugedeckt bei 35 °C Ober-
Unterhitze 20–30 Minuten gehen las-
sen.
2. Den Teig zu einem Fladen (C ca.
25 cm) ausrollen, auf ein Backblech la
-
gen und bei Raumtemperatur weitere
10 Minuten gehen lassen. Das Brot mit
Öl beträufeln und goldbraun backen.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 170–190 °C
Einschubebene: 2. v. unten
Backzeit: 35–45 Minuten
Dampfstöße: automatisch
Zeitpunkt der Dampfstöße: automatisch
Tipps & mehr
Dieses Brot ist vielfältig zu variieren,
wenn unter den aufgegangenen Teig
50 g Röstzwiebeln oder 2 TL Rosmarin
oder einer Mischung aus 40 g schwar-
zen, gehackten Oliven und 1 EL ge-
hackten Pinienkernen oder 1 TL ge-
hackte Kräuter der Provence geknetet
werden. Nach Belieben können Sie das
Fladenbrot auch mit schwarzen Sesam-
körnern bestreuen und anschließend
backen.
Rezepte
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