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Zwiebelbrot
Zutaten:
1 TL Trockenhefe
360 g Weizenmehl Type 405
240 g Roggenmehl Type 1150
2 TL Salz
1 TL Zucker
180 ml Wasser
200 ml Buttermilch
50 g Röstzwiebeln
Programm: WEISSBROT
Bräunung: P (mittel)
Die Zwiebeln nach dem Signalton einfüllen.
Roggenvollkornmischbrot
Zutaten:
2 TL Trockenhefe
300 g Weizenmehl Type 1050
300 g Roggenvollkornmehl
1
1
/
2
TL Salz
1 TL Zucker
400 ml Wasser
3 EL Teigsäuerungsmittel aus
Sauerteig
Programm: VOLLKORNBROT
Bräunung: H (dunkel)
Mischbrot mit Sojakernen
Zutaten:
1
1
/
2
TL Trockenhefe
300 g Weizenmehl Type 550
260 g Roggenmehl Type 1150
2 TL Salz
1
1
/
2
TL Zucker
210 ml Wasser
190 ml Buttermilch
1 EL Teigsäuerungsmittel aus
Sauerteig
40 g Sojakerne
1 TL Brotgewürz
Programm: BASIS
Bräunung: P (mittel)
Die Sojakerne nach dem Signalton
einfüllen.
Brot mit Fruchtgeschmack
Zutaten:
1
1
/
2
TL Trockenhefe
310 g Weizenmehl Type 550
290 g Roggenmehl Type 1150
2 TL Salz
1 TL Zucker
400 ml Grapefruitsaft
Programm: BASIS
Bräunung: H (dunkel)
Weizenbrot
Zutaten:
1
1
/
2
TL Trockenhefe
290 g Weizenmehl Type 550
310 g Weizenmehl Type 1050
2 TL Salz
1 TL Zucker
1 EL Teigsäuerungsmittel aus
Sauerteig
280 ml Buttermilch
160 ml Milch
Programm: BASIS
Bräunung: P (mittel)
Weizenmischbrot
Zutaten:
1
1
/
2
TL Trockenhefe
300 g Weizenmehl Type 550
300 g Roggenmehl Type 1150
2 TL Salz
1 TL Zucker
300 ml Wasser
150 g Naturjoghurt 3,5%
Fettgehalt
2 TL Teigsäuerungsmittel aus
Sauerteig
Programm: BASIS
Bräunung: P (mittel)
12


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