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S
S
Ü
Ü
ß
ß
E
E
S
S
B
B
R
R
O
O
T
T
M
M
O
O
H
H
N
N
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 500 g 750 g
Frischmilch 180 ml 275 ml
Margarine/Butter 15 g 25 g
Eier 1 2
Salz
½ TL
1 TL
Honig 1 EL 2 EL
Mehl Type 550 330 g 500 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: SCHNELL
HEFEKUCHEN
Stufe I Stufe II
Brotgewicht, ca.
560 g 850 g
Wasser 250 ml 375 ml
Weizenmehl Type 550 330 g 500 g
Maisgrieß 50 g 75 g
Zucker
½-1 TL
1 TL
Salz
½-1 TL
1 TL
Mohn ganz oder gemah-
len
30 g 50 g
Butter 10 g 15 g
Muskatnuss gerieben 1 kl.
Prise
1 Prise
Parmesankäse gerieben
1 TL
1 EL
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
SCHNELL
Anmerkung:
Im Programm Hefekuchen wird das Brot lockerer, daher
sollten die Mengen von Stufe I auf keinen Fall über-
schritten werden.
V
V
O
O
L
L
L
L
K
K
O
O
R
R
N
N
B
B
R
R
O
O
T
T
Stufe Stufe II
Brotgewicht, ca. 570 g 860 g
Wasser 230 ml 350 ml
Margarine/Butter 15 g 25 g
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Mehl Type 1050 180 g 270 g
Weizenvollkornmehl 180 g 270 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: VOLLKORN
Anmerkung:
Im Programm Hefekuchen wird das Brot lockerer, wo-
bei dann aber nur die Mengen der Stufe I verwendet
werden dürfen, weil das Volumen sonst zu groß wird.
TIPP:
Vor dem letzten Aufgehen den Deckel des Gerätes kurz
öffnen, den Teig mit Wasser bestreichen und mit Mohn
bestreuen, den Sie mit der Hand leicht festklopfen.
K
K
A
A
R
R
T
T
O
O
F
F
F
F
E
E
L
L
B
B
R
R
O
O
T
T
H
H
A
A
F
F
E
E
R
R
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 530 g 800 g
Wasser 230 ml 350 ml
Margarine/Butter 15 g 25 g
Salz
½ TL
1 TL
Brauner Zucker
½ TL
1 TL
Haferflocken - „Zarte Flo-
cken“ -
100 g 150 g
Mehl Type 1050 250 375 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
Stufe Stufe II
Brotgewicht, ca. 660 g 1000 g
Wasser oder Milch 200 ml 300 ml
Margarine oder Butter 15 g 25 g
Ei 1 kleines 1
zerdrückte gekochte
Kartoffeln
100 g 150 g
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Mehl Type 1050 420 g 630 g
Trockenhefe
2/3 Pckg.
1 Pckg.
Programm/e: SCHNELL
B
B
A
A
U
U
E
E
R
R
N
N
B
B
R
R
O
O
T
T
Z
Z
W
W
I
I
E
E
B
B
E
E
L
L
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 570 g 860 g
Wasser 230 ml 350 ml
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Röstzwiebel 30 g 50 g
Mehl 1050 360 g 540 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: VOLLKORN
Stufe I Stufe II
Brotgewicht, ca. 520 g 780 g
Wasser 200 ml 300 ml
Salz
½ TL
1 TL
Weizensauerteig ge-
trocknet*
15 g 25 g
Mehl Type 1050 330 g 500 g
Zucker
½ TL
1 TL
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
Anmerkung:
Weizensauerteig verbessert die Teigbeschaffenheit,
Frischhaltung und den Geschmack. Er ist milder als
Roggensauerteig.
25
29


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