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Olivenbrot
Pro Brot: 15756 kJ / 3767 kcal, E 162 g, F 182 g, KH 345 g
Zubereitungszeit: 185–215 Minuten
Zutaten:
450 g Mehl
1 1/2 Päckchen Trockenhefe
150 ml Weißwein
4 Eier
50 ml Olivenöl
100 g roher Schinken, fein gewürfelt
100 g Pecorino, gerieben
1 TL Majoran, gerebelt
1/2–1 TL Salz
100 g Walnusskerne, gehackt
100 g schwarze Oliven, grob gehackt
Für die Dampfstöße: ca. 150 ml Wasser
Zubereitung:
1. Mehl, Hefe, Wein, Eier und Öl zu ei-
nem glatten Teig verkneten. Im Back-
ofen zugedeckt bei 35 °C Ober-Unter-
hitze 50–60 Minuten gehen lassen.
2. Anschließend Schinken, Käse, Majo
-
ran und Salz vermischen, mit den ge
-
hackten Walnüssen unter den Teig kne
-
ten. Zuletzt vorsichtig die grob gehack
-
ten Oliven unterkneten.
3. Den sehr weichen Teig in eine Kas
-
tenform (ca. 30 x 13 cm) geben, bei
35 °C Ober-Unterhitze 50–60 Minuten
gehen lassen. Das Brot längs ein
-
schneiden und goldbraun backen.
Einstellung:
Betriebsart: Klimagaren d
Temperatur: 160–180 °C
Einschubebene: 2. v. unten
Backzeit: 65–75 Minuten
Dampfstöße: 2
Zeitpunkt der Dampfstöße:
nach 8 Minuten
nach weiteren 10 Minuten
Rezepte
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