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Karnemelkbrood
Totale bereidingstijd: 115–125 minuten
Ingrediënten
¹/₂ blokje gist (21 g)
300 ml karnemelk, lauw
375 g tarwebloem (type 405)
100 g roggebloem, type 1150
1 eetlepel tarwezemelen
1 eetlepel lijnzaad
1 theelepel suiker
2 theelepel zout
1 theelepel boter
Voor het bestrijken
karnemelk
Accessoires
langwerpige bakvorm 30 cm
Bereiding
Los de gist al roerend in de lauwe kar‐
nemelk op. Voeg de tarwebloem, de
roggebloem, de tarwezemelen, het lijn‐
zaad, de suiker, het zout en de boter
toe en kneed het geheel totdat er een
gladde massa ontstaat. Doe het deeg in
de oven en kies het automatische pro‐
gramma "Taart / cake \ Gistdeeg \ 30
minuten laten rijzen".
Kneed het deeg. Maak van het deeg
een langwerpig brood en doe dat in een
ingevette bakvorm. Doe het deeg in de
oven en kies het automatische pro‐
gramma "Taart / cake \ Gistdeeg \ 15
minuten laten rijzen".
Snijd het brood in. Bestrijk het met kar‐
nemelk en bak het aansluitend goud‐
bruin.
Instelling
Ovenfunctie: Profi
Temperatuur: 160-170 [160-170]
(150-160) °C
Voorverwarmen: ja
Opwarmfase: snel
Verwarmingssoort: Boven-onderwarmte
Niveau: 2 [1] (1)
Aantal/soort stoominjectie(s):
2 stoomstoten/Handmatig
Waterhoeveelheid: zie display
1e stoominjectie: meteen na inschuiven
product
2e stoominjectie: 10 minuten later
Bereidingstijd: 40-50 [40-50] (45-55) mi‐
nuten
72


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