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DE32
Brot Rezepte
LEINSAMEN-SESAM-BROT
Wählen Sie Menü ‘15’
MLXL
Vollkorndinkelmehl 400 g 500 g 600 g
Teelöffel Salz 1 1
1
»2 2
Esslöffel Honig 2
1
»2 33
1
»2
Butter 20 g 30 g 40 g
Leinsamen 20 g 30 g 40 g
Sesam 20 g 30 g 40 g
Wasser 270 mL 350 mL 410 mL
Teelöffel Trockenhefe 1 1
1
»4 1
1
»2
ROGGEN- UND DINKELBROT
Wählen Sie Menü ‘15’
MLXL
Vollkorndinkelmehl 240 g 300 g 360 g
Roggenvollkornschrot 80 g 100 g 120 g
Dunkles Roggenmehl, Typ 1150 80 g 100 g 120 g
Teelöffel Zucker 1
1
»2 22
Teelöffel Salz 1
1
»4 1
1
»2 1
3
»4
Butter 5 g 10 g 10 g
Naturjoghurt 120 g 150 g 180 g
Wasser 180 mL 230 mL 270 mL
Teelöffel Trockenhefe 1 1
1
»4 1
1
»2
FRUCHTIGES DINKELBROT
Wählen Sie Menü ‘16’
MLXL
Dinkelmehl, Typ 630 400 g 500 g 600 g
Teelöffel Zucker 1
1
»2 2 2
Teelöffel Salz 1
1
»4 1
1
»2 1
3
»4
Butter 5 g 10 g 10 g
Teelöffel Gewürzmischung 2 2
1
»2 3
Wasser 270 mL 350 mL 400 mL
Teelöffel Trockenhefe 1 1
1
»4 1
1
»2
ZUGABEN
(Rosinen-Nuss-Verteiler) :
Trockenobstmischung
100 g
125 g
150 g
REIS- UND DINKELBROT MIT PINIENKERNEN UND
RÖSTZWIEBELN
Wählen Sie Menü ‘16’
MLXL
Vollkorn Dinkelmehl 320 g 400 g 480 g
Naturreismehl 80 g 100 g 120 g
Teelöffel Zucker 1
1
»2 22
Teelöffel Salz 1
1
»4 1
1
»2 1
3
»4
Butter 5 g 10 g 10 g
Wasser 260 mL 340 mL 400 mL
Teelöffel Trockenhefe 1 1
1
»4 1
1
»2
ZUGABEN
(Rosinen-Nuss-Verteiler) :
Pinienkerne
40 g
50 g
60 g
Elsässer Röstzwiebeln 3 4 5
SCHNELLES BROT MIT BACKPULVER
Wählen Sie Menü ‘17’
Weizenmehl, Typ 550 360 g
Butter (in 1 cm große Würfel schneiden) 60 g
Eier 2
Milch
160 g (Mischung aus Eiern und
Milch)
Joghurt 60 g
Teelöffel Salz
1
»2
Zucker 40 g
Backpulver 10 g
6'=%B%HOLQGE 
76


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