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Maisbrot
350 ml Wasser
1 EL Butter
540 g Mehl Type 550
3 EL Maisgrieß
1/2 gehackter Apfel mit Schale
3/4 Päckchen Trockenhefe
Programm 2 Locker
Weißbrot „Klassisch“
320 ml Wasser/Milch
2 EL Butter
1,5 TL Salz
2 EL Zucker
600 g Weizenmehl Typ 550
1 Päckchen Trockenhefe
Helles Weißbrot
320 ml Wasser
20 g Butter
1,5 TL Salz
1,5 TL Zucker
600 g Weizenmehl Typ 405
1 Päckchen Trockenhefe
1 Ei
Honigbrot
320 ml Wasser
1,5 TL Salz
2,5 TL Olivenöl
1,5 EL Honig
600 g Mehl Type 550
1 Päckchen Trockenhefe
Mohnbrot
300 ml Wasser
540 g Mehl Type 550
1 TL Zucker
1 TL Salz
75 g gemahlener Mohn
1 EL Butter
1 Prise Muskatnuss
3/4 Päckchen Trockenhefe
1 EL ger. Parmesan
Paprikabrot
310 ml Wasser
1,5 TL Salz
1,5 TL Öl
1,5 TL Paprikapulver
530 g Mehl Type 812
1 Päckchen Trockenhefe
130 g rote Paprikaschoten, fein
gewürfelt
Programm 3 Vollkorn
Roggenvollkornbrot
75 g Sauerteig
325 ml warmes Wasser
2 EL Tannenhonig
350 g Roggenvollkornmehl
150 g Weizenvollkornmehl
1 EL Johannisbrotkernmehl
1/2 EL Salz
1 Päckchen Trockenhefe
Dinkelbrot
350 ml Buttermilch
360 g Dinkelvollkornmehl
90 g Roggenvollkornmehl
90 g Dinkelschrot
50 g Sonnenblumenkerne
1 TL Salz
1/2 TL Zucker
75 ml Sauerteigansatz
3/4 Päckchen Trockenhefe
Rezeptheft_KH1171_Exxx_DE_2 01.10.2009 8:44 Uhr Seite 30
87


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