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Kräuterbrot – Bread with Herbs – Pain a Herbes
300 ml Buermilch 300 ml buermilk 300 ml babeurre
250 g Weizenmehl (Typ
550)
250 g Wheat our 250 g farine de lé
150 g Roggenmehl (Typ
1150)
150 g rye our 150 g farine de seigle
1 EL Öl 1 tbsp. oil 1 CS huile
1 TL Salz 1 tsp salt 1 CC sel
1 Pck Trockenhefe 1 sachet dry yeast 1 sachet levure sèche
1 Pck Trockenkräuter 1 sachet dry herbes 1 sachet herbes sèche
Vollkornbrot mit Buermilch – Whole Grain Bread – Pain complete
350 g Buermilch 350 g buermilk 350 g babeurre
2 TL Salz 2 tsp salt 2 CC sel
2 EL Zucker 2 tbsp. sugar 2 CS sucre
2 EL Öl 2 tbsp. oil 2 CS huile
210 g Weizenvollkorn-
mehl (Typ 1050)
210 g whole grain
wheat our
210 g farine de blé inté-
grale
140 g Dinkelvollkorn-
mehl
140 g whole grain spelt
our
140 g farine d’épeautre
intégrale
70 g Roggenvollkorn-
mehl
70 g whole grain rye
our
70 g farine de seigle
intégrale
70 g Körner, gemischt 70 g seeds, assorted 70 g grains, mélangé
1 Pck Trockenhefe 1 sachte dry yeast 1 sachet levure sèche
39


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