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W
W
E
E
I
I
Z
Z
E
E
N
N
S
S
C
C
H
H
R
R
O
O
T
T
B
B
R
R
O
O
T
T
Stufe II
600 g 900 g
Wasser 230 ml
Salz 1 TL
15 g 25 g
Honig
1 TL
Essig ¾ EL
Weizenvollkornmehl 330 g
L
L
A
A
N
N
D
D
B
B
R
R
O
O
T
T
Stufe I
Brotgewicht, ca.
350 ml
½ TL
Butter/Margarine
1 TL
½ EL
500 g
Weizenschrot 50 g 75 g
1/3 Pckg.
1 Pckg.
Programm/e: VOLLKORN
S
S
A
A
U
U
E
E
R
R
T
T
E
E
I
I
G
G
B
B
R
R
O
O
T
Stufe II
740 g 1050 g
Trockensauerteig * ½ Pckg.
Wasser 450 ml
½ TL ¾ TL
Stufe I Stufe II
Brotgewicht, ca. 510 g 770 g
Wasser 230 ml 350 ml
Roggenmehl 110 g 170 g
Weizenvollkornmehl 170 g
Dinkelmehl 110 g 170 g
Rübensirup
½ -1 TL
1 TL
Pimentkörner 1 Prise ¼ TL
Koriander 1 Prise ¼ TL
Muskat gerieben 1 kl.
Prise
1 Prise
Salz
½ TL
1 TL
Trockensauerteig
1/3 Pckg.
½ Pckg.
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
110 g
Trockenhefe
T
Stufe I
Brotgewicht, ca.
¾ Pckg.
TIPP:
350 ml
Brotgewürz
Salz 1 TL
Roggenmehl 340 g
1 ½ TL
250 g
Mehl Typ 1050 250 g 340 g
Trockenhefe 1 Pckg. 1½ Pckg.
Programm/e: BASIS
Die Gewürze können Sie ganz oder fein zerkleinert ver-
wenden. Vor dem letzten Aufgehen den Deckel des Ge-
rätes kurz öffnen, den Teig mit etwas Wasser
bestreichen und mit Haferflocken oder Hirse bestreuen
und mit der Hand leicht festklopfen.
Anmerkung:
Trockensauerteig ist ein Konzentrat, das in Packungen
zu 15 g gehandelt wird.
26
30


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