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BROTREZEPTE
Klassisches Weißbrot
Stufe I Stufe II
Brotgewicht,ca. 500 g 750 g
Wasser 230 ml 350 ml
Salz ¾ TL 1 TL
Zucker ¾ TL 1 TL
Hartweizengrieß 100 g 150 g
Mehl, Type 550 230 g 350 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: SCHNELL oder WEISSBROT
Tipp: Wenn Sie das Wasser durch Milch ersetzen,
erhalten Sie ein ideales Toastbrot.
Bauernweißbrot
Stufe I Stufe II
Brotgewicht, ca. 500 g 750 g
Milch 180 ml 275 ml
Margarine/
Butter
15 g 25 g
Salz ½ TL 1 TL
Zucker ½ TL 1 TL
Mehl Type
1050
330 g 500 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: BASIS oder WEISSBROT
Rosinenbrot
Stufe I Stufe II
Brotgewicht, ca. 560 g 850 g
Wasser 200 ml 300 ml
Margarine/
Butter
20 g 30 g
Salz 1 Prise ½ TL
Honig 1 TL 1 EL
Mehl Type 405 330 g 500 g
Zimt ½ TL ¾ TL
Trockenhefe ½ Pckg. ¾ Pckg.
Rosinen (od.
Trockenobst)
50 g 75 g
Programm: SCHNELL oder HEFEKUCHEN
Vollkornbrot
Stufe I Stufe II
Brotgewicht, ca. 570 g 860 g
Wasser 250 ml 370 ml
Margarine/
Butter
15 g 25 g
Salz ½ TL 1 TL
Zucker ½ TL 1 TL
Mehl Type 1050 180 g 270 g
Weizenvoll-
kornmehl
180 g 270 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: VOLLKORN
Weizenschrotbrot
Stufe I Stufe II
Brotgewicht, ca. 600 g 900 g
Wasser 230 ml 350 ml
Salz ½ TL 1 TL
Butter/
Margarine
15 g 25 g
Honig 1 TL 1 TL
Essig ½ EL ¾ EL
Weizenvoll-
kornmehl
330 g 500 g
Weizenschrot 50 g 75 g
Trockenhefe 1/3 Pckg. 1 Pckg.
Programm: VOLLKORN
Sauerteigbrot
Stufe I Stufe II
Brotgewicht, ca. 740 g 1050 g
Trockensauerteig
(kein
Konzentrat)
½ Pckg. ¾ Pckg.
Wasser 350 ml 450 ml
Brotgewürz ½ TL ¾ TL
Salz 1 TL 1 ½ TL
Roggenmehl 250 g 340 g
Mehl Typ 1050 250 g 340 g
Trockenhefe 1 Pckg. 1½ Pckg.
Programm: BASIS
Copyright UNOLD AG | www.unold.de
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