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Roggenbrot
Zubereitungszeit 135–170 Minuten
Zutaten
400 g Roggenmehl Type 1150
200 g Weizenmehl Type 405
2 1/2 TL Salz
2 TL Honig
150 g Sauerteig, flüssig
1 Würfel Hefe (42 g)
400 ml Wasser, lauwarm
5 EL Leinsamen
4 EL Sonnenblumenkerne
Zum Bestreichen
Wasser
Zubereitung
Weizenmehl, Roggenmehl und Salz mi-
schen, Honig und Sauerteig zugeben.
Die im Wasser aufgelöste Hefe zuge-
ben und den schweren Teig am besten
in einer Küchenmaschine etwa 4 Minu-
ten kneten. Im Backofen zugedeckt bei
35 °C Ober-/Unterhitze 30–45 Minuten
gehen lassen.
Leinsamen und Sonnenblumenkerne
unterkneten. Den Teig in eine gefettete
Kastenform (ca. 30 cm) geben. Die
Oberfläche glätten, mit Wasser bestrei
-
chen und bei 35 °C Ober-/Unterhitze
15–20 Minuten gehen lassen.
Das Brot im vorgeheizten Backofen
goldbraun backen. Die Temperatur
nach 15 Minuten reduzieren.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
2
Temperatur 200 °C + Vorheizen
nach 15 Minuten:
180 °C
Wassermenge ca. 200 ml
Ebene 2
1. Dampfstoß sofort nach Gargut-
Einschub
2. Dampfstoß nach weiteren
10 Minuten
Backzeit 50–60 Minuten
Rezepte
123
123


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Others manual(s) of Miele H6200B

Miele H6200B User Manual - English - 172 pages

Miele H6200B Quick start guide - German - 2 pages

Miele H6200B User Manual - Dutch - 172 pages

Miele H6200B User Manual - French - 116 pages


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