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Speck- oder Kräuterstange
Zubereitungszeit 105–130 Minuten
2 Brote
Zutaten
1 Würfel Hefe (42 g)
250 ml Wasser, lauwarm
250 g Weizenmehl Type 405
250 g Weizenvollkornmehl
1 TL Zucker
2 TL Salz
1/2 TL Pfeffer
3El
150 g Schinkenspeck, fein gewürfelt
oder je 3 EL Petersilie, Dill und Schnitt
-
lauch, gehackt
Zum Bestreichen
Milch
Zubereitung
Hefe unter Rühren in lauwarmem Was-
ser auflösen. Mit Weizenmehl, Weizen-
vollkornmehl, Zucker, Salz, Pfeffer und
Öl 3–4 Minuten zu einem glatten Teig
verkneten. Im Backofen zugedeckt bei
35 °C Ober-/Unterhitze 40–50 Minuten
gehen lassen.
Den Schinkenspeck oder die Kräuter
unterkneten. Aus der Teigmenge zwei
ca. 35 cm lange Stangen formen und
auf ein Backblech/gelochtes Gourmet-
Backblech legen. Die Stangen schräg
einschneiden und zugedeckt bei 35 °C
Ober-/Unterhitze 15–20 Minuten gehen
lassen.
Die Stangen mit Milch bestreichen und
anschließend im Backofen goldbraun
backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
I
Temperatur 190–210 °C
Wassermenge ca. 150 ml
Ebene 1
1. Dampfstoß sofort nach Gargut-
Einschub
Backzeit 25–35 Minuten
Rezepte
137
137


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Others manual(s) of Miele H6200B

Miele H6200B User Manual - English - 172 pages

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