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Feigen-Walnussbrot
Stufe I Stufe II
Brotgewicht, ca. 600 g 900 g
Wasser 230 ml 350 ml
Weizenmehl Type
1050
170 g 260 g
Roggenmehl 260 g 400 g
Salz 1 gestr. TL 1 TL
Kranzfeigen fein
geschnitten
30 g 50 g
Walnusskerne gehackt 30 g 50 g
Honig 1 TL 1 ½ TL
Trocken-
sauerteig (kein
Konzentrat)
½ Pckg. ¾ Pckg.
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: BASIS
Dinkelbrot
Stufe I Stufe II
Brotgewicht, ca. 670 g 990 g
Buttermilch 350 ml 470 ml
Dinkelvoll-
kornmehl
150 g 230 g
Roggenvollkornmehl 120 g 180 g
Dinkelschrot grob 120 g 180 g
Sonnenblumen-
kerne
50 g 75 g
Salz ½ TL 1 TL
Zucker 1 TL 1 TL
Trockensauerteig (kein
Konzentrat)
½ Pckg. ¾ Pckg.
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: VOLLKORN
Pizzabrot
Stufe I Stufe II
Brotgewicht, ca. 610 g 920 g
Wasser 250 ml 375 ml
Öl 1 TL 1 EL
Salz ½ TL 1 TL
Zucker ½ TL 1 TL
Oregano ½ TL ¾ TL
Parmesankäse 1 ½ EL 2 ½ EL
Maisgrieß 65 g 100 g
Mehl Type 550 315 g 475 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm: SCHNELL
Copyright UNOLD AG | www.unold.de
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