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Brood Recepten
VOLKORENBROOD
select whole wheat (volkoren)
Option BAKE (bakken) / BAKE RAPID (snel bakken)
M L XL
theelepel met gedroogde gist
(theelepel met voor de BAKE RAPID
optie)
1
(1
1
2)
1
(1
1
2)
1
1
4
(2)
harde bloem voor volkorenbrood 400 g 500 g 600 g
theelepel met zout 1
1
2 1
1
2 2
eetlepel met suiker 1 1
1
2 2
boter 20 g 30 g 40 g
water 280 ml 350 ml 420 ml
VOLKORENROZIJNENBROOD
select whole wheat (volkoren)
Option BAKE RAISIN (bakken krenten)
M L XL
theelepel met gedroogde gist 1 1 1
1
4
harde bloem voor volkorenbrood 400 g 500 g 600 g
theelepel met zout 1
1
2 1
1
2 2
eetlepel met suiker 1 1
1
2 2
boter 20 g 30 g 40 g
water 280 ml 350 ml 420 ml
toevoeging (in krenten-notenstrooier
doen): krenten
80 g 100 g 120 g
PISTOLET BROOD
select french (frans)
Option BAKE (bakken)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 300 g
theelepel met zout 1
boter 20 g
water 220 ml
ITALIAANS BROOD
select italian (italiaans)
Option BAKE (bakken)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 400 g
theelepel met zout 1
1
2
eetlepel met olijfolie 1
1
2
water 260 ml
SANDWICH BROOD
select sandwich
Option BAKE (bakken)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 380 g
eetlepel met suiker 2
boter 30 g
water 250 ml
BROOD ZONDER KLEEFSTOFFEN
select gluten free (zonder kleefstoffen)
Option BAKE (bakken)
water 430 g
eetlepel met olie 1
kleefstoffenvrije broodmix 500 g
theelepel met gedroogde gist 1
Deeg Recepten
BASIS DEEG
select basic (basis)
Option DOUGH (deeg)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 500 g
theelepel met zout 1
1
2
eetlepel met suiker 1
1
2
boter 30 g
water 310 ml
BASISKRENTENDEEG
select basic (basis)
Option DOUGH (deeg)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 500 g
theelepel met zout 1
1
2
eetlepel met suiker 1
1
2
boter 30 g
water 310 ml
toevoeging (in krenten-notenstrooier
doen): krenten
100 g
FRANS DEEG
select french (frans)
Option DOUGH (deeg)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 300 g
theelepel met zout 1
boter 20 g
water 180 ml
VOLKORENDEEG
select whole wheat (volkoren)
Option DOUGH (deeg)
theelepel met gedroogde gist 1
1
2
harde bloem voor volkorenbrood 500 g
theelepel met zout 2
eetlepel met suiker 1
1
2
boter 30 g
water 340 ml
VOLKOREN-KRENTENDEEG
select whole wheat (volkoren)
Option DOUGH (deeg)
theelepel met gedroogde gist 1
1
2
harde bloem voor volkorenbrood 500 g
theelepel met zout 2
eetlepel met suiker 1
1
2
boter 30 g
water 340 ml
toevoeging (in krenten-notenstrooier
doen): krenten
100 g
PIZZA DEEG
select pizza
Option DOUGH (deeg)
theelepel met gedroogde gist 1
harde bloem voor witbrood, type 550 450 g
theelepel met zout 2
eetlepels plantaardige olie 4
water 240 ml
16


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