Brot mit Vollkornanteil

Brot mit Vollkornanteil


300 g Dinkelvollkornmehl

150 g Roggenmehl

150 g Weizenmehl

300 g gemischte Körner und/oder Flocken

1 Würfel Germ (Hefe)

2 TL Salz

1/2 lt. Buttermilch

2 EL Essig



Zutaten zu einem sehr weichen Teig verarbeiten.

In 2 befettete Auflaufformen geben.


Heißluft, 20 min. bei 220° Grad;

weitere 20 min. bei 180° Grad.

Brot mit Vollkornanteil
Brot mit Vollkornanteil.pdf
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Kommentare: 10
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