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BROT-GRUNDREZEPT
750 g 1000 g
Öl 1 EL 1,5 EL
Wasser 245 ml 300 ml
Salz 1 KL 1,5 KL
Zucker 3 KL 1 EL
Milchpulver 1 EL 2 EL
Mehl 455 g 550 g
Hefe 1 KL 5 g
oder 1,5 KL
MILCHBROT
750 g 1000 g
Weiche Butter
in Stücken 50 g 60 g
Salz 1,5 KL 2 KL
Zucker 2 EL 2,5 EL
Flüssige Milch 260 ml 310 ml
Mehl 400 g 470 g
Hefe 1 KL 5 g
oder 1,5 KL
VOLLKORNBROT
750 g 1000 g
Öl 2 KL 1 EL
Wasser 270 ml 360 ml
Salz 1,5 KL 2 KL
Zucker 2 KL 1 EL
Mehl 225 g 300 g
Vollkornmehl 225 g 300 g
Hefe 1 KL 5 g
oder 1,5 KL
LANDBROT
750 g 1000 g
Öl 2 KL 1 EL
Wasser 270 ml 360 ml
Salz 1, 5 KL 2 KL
Zucker 2 KL 1 EL
Mehl 230 g 300 g
Roggenmehl 110 g 150 g
Vollkornmehl 110 g 150 g
Hefe 1 KL 5 g
oder 1,5 KL
DIE REZEPTE
Bei jedem Rezept die Reihenfolge der genannten Zutaten beachten.
Je nach gewähltem Rezept und dem entsprechenden Programm können Sie
aus der zusammenfassenden Tabelle (Seite 52-53) die Vorbereitungszeiten
und die Zusammensetzung der verschiedenen Backzyklen entnehmen.
PROGRAMM 1
PROGRAMM 3
FRANZÖSISCHES BROT
750 g 1000 g
Wasser 270 ml 360 ml
Salz 1,5 KL 2 KL
Mehl 460 g 620 g
Hefe 5 g 2 KL
oder 1,5 KL
BAUERNBROT
750 g 1000 g
Wasser 270 ml 360 ml
Salz 1,5 KL 2 KL
Mehl 370 g 500 g
Roggenmehl 90 g 120 g
Hefe 5 g 2 KL
oder 1,5 KL
PROGRAMM 2
KL > Kaffeelöffel - EL > Esslöffel
TEF-OW3000-3314813 4/07/07 10:07 Page 49
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