Album Brotbacken from Dirk

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nobody@ipernity.com (Dirk) — Mon, 18 May 2009 18:45:07 +0000

Dirk has posted a doc:

Teigball
(doughball)

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nobody@ipernity.com (Dirk) — Mon, 18 May 2009 18:45:07 +0000

Dirk has posted a doc:

Passt genau rein!
(fits perfectly!)

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nobody@ipernity.com (Dirk) — Mon, 18 May 2009 18:45:07 +0000

Dirk has posted a doc:

Nach 10 Minuten
(ten minutes after)

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nobody@ipernity.com (Dirk) — Mon, 18 May 2009 18:45:07 +0000

Dirk has posted a doc:

Noch 30 Minuten etwa
(about 30 minutes left)

Rezept (recipe)

nobody@ipernity.com (Dirk) — Mon, 18 May 2009 18:45:07 +0000

Dirk has posted a doc:

250 g Roggenmehl
250 g Weizenmehl
2 Pck Backpulver
3 Eier
500 g Magerquark
100 g Sonnenblumenkerne

Mehl und Backpulver mit den Sonnenblumenkernen und einer Prise Salz verrühren. Eier und Quark dazugeben und einen Teig kneten.

Brotform fetten und Teig hineinbringen.

Bei 170-180 Grad etwa 1:15 Stunden im vorgeheizten Ofen backen.

0.5 lb rye flour
0.5 lb wheat flour
2 packages baking powder
3 eggs
1 lb low fat curd cheese
0.22 lb sunflower seeds

Mix the flour, the baking powder and the sunflower seeds and a pinch of salt. Add the eggs and the curd cheese and knead the dough.

Butter the baking-tin and put the dough in it.

Put it for 1:15h into the pre-heated oven (around 338-356 degrees Fahrenheit).