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BROTREZEPTE
Klassisches Weißbrot
Stufe I Stufe II Stufe III
Brotgewicht,ca. 500 g 750 g 1.000 g
Wasser 230 ml 350 ml 460 ml
Salz ¾ TL 1 TL 1 ½ TL
Zucker ¾ TL 1 TL 1 ½ TL
Hartweizengrieß 100 g 150 g 200 g
Mehl, Type 550 230 g 350 g 460 g
Trockenhefe ½ Pckg. ¾ Pckg. 1 Pckg.
Programm: SCHNELL oder WEISSBROT
Tipp: Wenn Sie das Wasser durch Milch ersetzen, erhalten Sie ein ideales Toastbrot.
Bauernweißbrot
Stufe I Stufe II Stufe III
Brotgewicht, ca. 500 g 750 g 1.000 g
Milch 180 ml 275 ml 360 ml
Margarine/Butter 15 g 25 g 35 g
Salz ½ TL 1 TL 1 ½ TL
Zucker ½ TL 1 TL 1 ½ TL
Mehl Type 1050 330 g 500 g 650 g
Trockenhefe ½ Pckg. ¾ Pckg. 1 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
Copyright UNOLD AG | www.unold.de
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