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P
P
I
I
Z
Z
Z
Z
A
A
B
B
R
R
O
O
T
T
M
M
Ö
Ö
H
H
R
R
E
E
N
N
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 610 g 920 g
Wasser 250 ml 375 ml
Öl
1 TLL
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/e: SCHNELL
.
Stufe I Stufe II
Brotgewicht, ca. 530 g 800 g
Wasser 180 ml 275 ml
Butter 15 g 25 g
Mehl Type 550 330 g 500 g
fein zerkleinerte Möhren* 40 g 60 g
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
SCHNELL
TIPP:
K
K
R
R
Ä
Ä
U
U
T
T
E
E
R
R
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 570 g 860 g
Buttermilch 250 ml 375 ml
Salz
½ TL
1 TL
Butter 5 g 10 g
Zucker
½ TL
1 TL
Mehl Type 550 330 g 500 g
Petersilie oder gemischte
Kräuter fein gehackt
1 EL
1 ½ EL
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
(SOFORT BACKEN !)
Sie können aus den Möhren auch erst Saft zubereiten
und den dabei entstehenden Möhrentrester in der an-
gegebenen Menge verwenden.
M
M
A
A
I
I
S
S
B
B
R
R
O
O
T
T
S
S
O
O
N
N
N
N
E
E
N
N
B
B
L
L
U
U
M
M
E
E
N
N
B
B
R
R
O
O
T
T
.
Stufe I Stufe II
Brotgewicht, ca. 580 g 870 g
Wasser 250 ml 375 ml
Butter 20 g 30 g
Mehl Type 550 350 g 525 g
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Sonnenblumenkerne 20 g 35 g
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
Stufe I Stufe II
Brotgewicht, ca. 630 g 950 g
Wasser 200 ml 300 ml
Butter 15 g 25 g
Mehl Type 550 360 g 540 g
Maisgrieß 40 g 60 g
saurer Apfel mit Schale
zerkleinert
½ großer
Apfel
1
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
oder
SCHNELL
TIPP:
Der Teig eignet sich auch sehr gut zur Herstellung von
knusprigen Brötchen. Dazu das Programm SCHNELL
verwenden, Brötchen formen und im Ofen backen.
F
F
E
E
I
I
G
G
E
E
N
N
-
-
W
W
A
A
L
L
N
N
U
U
S
S
S
S
B
B
R
R
O
O
T
T
TIPP:
Statt Sonnenblumenkernen können Sie auch Kürbisker-
ne verwenden. Wenn Sie die Kerne vorher in einer
Pfanne kurz anrösten, schmecken sie intensiver.
Z
Z
U
U
C
C
C
C
H
H
I
I
N
N
I
I
B
B
R
R
O
O
T
T
Stufe I Stufe II
Brotgewicht, ca. 560 g 840 g
Wasser 30 ml 50 ml
Weizenmehl Type 550 330 g 500 g
rohe Zucchini fein zer-
kleinert
200 g 300 g
Salz
½ TL
1 TL
Zucker
½ TL
1 TL
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
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 ge-
schnitten
30 g 50 g
Walnusskerne gehackt 30 g 50 g
Honig 1 TL 1 ½ TL
Trockensauerteig ½ Pckg. ¾ Pckg.
Trockenhefe ½ Pckg. ¾ Pckg.
Programm/e: BASIS
TIPP:
Wenn Sie frische Walnüsse verwenden, bei welchen die
Haut der Kerne noch weiß ist, schmeckt das Brot leicht
bitter, aber sehr lecker und passt hervorragend zu neu-
em Wein.
Besonders lecker schmeckt das Brot, wenn Sie es noch
heiß mit Olivenöl bestreichen.
31
35


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