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Brezeln
200 ml Wasser
1/4 TL Salz
360 g Mehl Type 405
1/2 TL Zucker
1/2 Päckchen Trockenhefe
Formen Sie den Teig zu Brezeln. Anschließend be-
streichen Sie die Brezeln mit 1 verquirlten Ei und
streuen grobes Salz darüber (für ca. 12 Brezeln
insgesamt 1-2 EL grobes Salz). Die Brezeln bei ca.
230°C ca. 15-20 Minuten backen.
Französische Baguettes
300 ml Wasser
1 EL Honig
1 TL Salz
1 TL Zucker
540 g Mehl Typ 550
1 Päckchen Trockenhefe
Formen Sie Laibe aus dem Teig und schneiden die
Oberseite der geformten Baguettes schräg an. Las-
sen Sie den Teig für ca. 30-40 Minuten gehen. Bei
ca. 175°C ca. 25 Minuten backen.
Programm 7 Nudelteig
5 Eier (Zimmertemperatur)
oder 300 ml Wasser
250 g Weichweizenmehl Type 405
250 g Hartweizenmehl Type 1050
Programm 8 Buttermilchbrot
Buttermilchbrot (Typ 1)
350 ml Buttermilch
2 EL Butter
2 TL Salz
3 EL Zucker
600 g Weizenmehl Type 1050
1 Päckchen Trockenhefe
Buttermilchbrot (Typ 2)
250 ml Buttermilch
130 ml Wasser
600 g Weizenmehl Type 1050
60 g Roggenmehl Type 997
1,5 TL Salz
1 Päckchen Trockenhefe
Joghurtbrot
250 ml Wasser oder Milch
150 g Joghurt
1 TL Salz
1 TL Zucker
500 g Mehl Type 550
3/4 Päckchen Trockenhefe
Quarkbrot
200 ml Wasser/Milch
3 EL Öl
260 g Quark (40% Fettgehalt)
600 g Weizenmehl
1,5 TL Salz
1,5 TL Zucker
1 Päckchen Trockenhefe
Programm 9 Glutenfrei
ƽ Hinweis:
Wenn Sie glutenfreie Brote backen wollen, dann reini-
gen Sie die Backform, die Knethaken und das Gerät
besonders gründlich. Schon kleine Restmengen an
Mehlstaub können bei glutenempfindlichen Menschen
eine allergische Reaktion hervorrufen.
Glutenfreies Kartoffelbrot
440 ml Wasser
1,5 EL Öl
400 g glutenfreie Mehlmischung
(z.B. „Mix B“ von Schär)
1,5 TL Salz
1,5 TL Zucker
1,5 Päckchen Trockenhefe
230 g gekochte Kartoffeln, gepellt und durch die
Presse gedrückt
RH_64338_SBB850A1_DE5 25.02.2011 14:46 Uhr Seite 57
58


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