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Speck- oder Kräuterbaguette
Zubereitungszeit: 100–110 Minuten
Zutaten für ca. 20 Portionen
250 g Weizenmehl
250 g Weizenvollkornmehl
1 Päckchen Trockenhefe
1 TL Zucker
2 TL Salz
1/2 TL Pfeffer
3El
250 ml lauwarmes Wasser
150 g Schinkenspeck, fein gewürfelt
oder
je 1 EL Petersilie, Dill und Schnittlauch,
gehackt
Zum Bestreichen:
2–3 EL Milch
1 Eigelb
Zubereitung
1. Mehl, Vollkornmehl, Hefe, Zucker,
Salz, Pfeffer, Öl und Wasser mit Knet
-
haken zu einem glatten Teig verkneten.
Zuletzt Schinkenspeck oder Kräuter un
-
terkneten.
2. Den Teig im Garraum mit 50 °C etwa
40 Minuten aufgehen lassen, dann kurz
durchkneten.
3. Die Teigmenge halbieren, zu zwei
etwa 30 cm langen Stangen formen
und auf eine gefettete Glasschale le
-
gen.
4. Milch mit Eigelb verquirlen, die Stan
-
gen mit dem Gemisch bestreichen. Mit
50 °C etwa 20 Minuten aufgehen las
-
sen, dann goldbraun backen.
Einstellungen
Automatikprogramme \ Brot \ Baguet
-
tes \ selbst zubereitet
Backzeit: ca. 48 Minuten
Heißluft plus
Temperatur: 160–180 °C
Ebene: 1 von unten
Backzeit: 20–25 Minuten + Vorheizen
Tipp: Anstelle der Stangen können Sie
aus der Teigmenge auch 12 Brötchen
formen: an der Oberseite kreuzförmig
einschneiden, mit verquirltem Eigelb
bestreichen und goldgelb backen.
Rezepte: Backen
150
150


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