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Severin bm 3989 Manual

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REZEPTE
Mischbrot mit Sojakernen
Zutaten:
750g 900g Zutaten
1 1
1
/
2
TL Trockenhefe
225 270 g Weizenmehl Type 550
195 235 g Roggenmehl Type 1150
2 2 TL Salz
1
1
/
2
1
1
/
2
TL Zucker
160 190 ml Wasser
140 170 ml Buttermilch
1
1
/
2
2 TL Teigsäuerungsmittel aus
Sauerteig
30 35 g Sojakerne
1 1 TL Brotgewürz
Programm: 1 BASIS
Bräunung: Mittel
Die Sojakerne nach dem Signalton einfüllen.
Zwiebelbrot
Zutaten:
750g 900g Zutaten
1
1
/
2
2 TL Trockenhefe
270 325 g Weizenmehl Type 405
180 215 g Roggenmehl Type 1150
1
1
/
2
2 TL Salz
1
/
2
1 TL Zucker
165 200 ml Wasser
135 160 ml Buttermilch
40 50 g Röstzwiebeln
Programm: 2 WEIßBROT
Bräunung: Mittel
Die Röstzwiebeln nach dem Signalton einfüllen.
Käsebrot
Zutaten:
750g 900g Zutaten
1
1
/
2
1
1
/
2
TL Trockenhefe
270 325 g Weizenmehl Type 550
180 215 g Roggenmehl Type 1150
1
1
/
2
2 TL Salz
1
/
2
1 TL Zucker
180 215 ml Wasser
135 160 ml Buttermilch
50 60 g fein geriebener Emmentaler
Programm: 1 BASIS
Bräunung: Dunkel
Den geriebenen Käse nach dem Signalton
einfüllen.
Weizenbrot
Zutaten:
750g 900g Zutaten
1 1
1
/
2
TL Trockenhefe
220 260 g Weizenmehl Type 550
230 280 g Roggenmehl Type 1050
1
1
/
2
2 TL Salz
1
/
2
1 TL Zucker
1 1 EL Teigsäuerungsmittel aus
Sauerteig
210 250 ml Buttermilch
120 145 ml Milch
Programm: 1 BASIS
Bräunung: Mittel
13
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