{"id":9411,"date":"2022-03-02T10:08:43","date_gmt":"2022-03-02T09:08:43","guid":{"rendered":"https:\/\/www.gout.ch\/?p=9411"},"modified":"2022-03-02T10:13:00","modified_gmt":"2022-03-02T09:13:00","slug":"urdinkel-bauernbrot","status":"publish","type":"post","link":"https:\/\/www.gout.ch\/de\/urdinkel-bauernbrot\/","title":{"rendered":"UrDinkel Bauernbrot"},"content":{"rendered":"<p><strong>Zubereitung<\/strong>: ca. 30 Minuten<\/p>\n<p><strong>Br\u00fchst\u00fcck k\u00fchl stellen<\/strong>: \u00fcber Nacht<\/p>\n<p><strong>Teig aufgehen lassen<\/strong>: ca. 2 Stunden<\/p>\n<p><strong>Backen<\/strong>: ca. 45 Minuten<\/p>\n<p>Backpapier f\u00fcr das Blech<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Br\u00fchst\u00fcck<\/strong><\/p>\n<p>1,7 dl Wasser<\/p>\n<p>130 g UrDinkel-Halbweissmehl mit 20 % Schrot<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Teig<\/strong><\/p>\n<p>250 g UrDinkel-Halbweissmehl mit 20 % Schrot<\/p>\n<p>100 g UrDinkel-Vollkorn- oder Roggenmehl<\/p>\n<p>1\u00bd TL Salz<\/p>\n<p>20 g Hefe, zerbr\u00f6ckelt<\/p>\n<p>ca. 2 dl Wasser oder Milchwasser (halb Milch\/halb Wasser)<\/p>\n<p>1 EL Naturjoghurt oder Sauerrahm<\/p>\n<p>&nbsp;<\/p>\n<p>1. Br\u00fchst\u00fcck (Grundteig): Wasser aufkochen, siedendheiss unter R\u00fchren zum Mehl geben, weiterr\u00fchren, bis die Masse kompakt und glatt ist. Br\u00fchst\u00fcck ausk\u00fchlen lassen. \u00dcber Nacht zugedeckt in den K\u00fchlschrank stellen.<\/p>\n<p>2. Teig: Mehl und Salz mischen, eine Mulde formen. Hefe im Wasser aufl\u00f6sen, mit Joghurt und Br\u00fchst\u00fcck in die Mulde geben, kurz zu einem feuchten, glatten Teig kneten. Den Teig bei Zimmertemperatur zugedeckt auf das doppelte Volumen aufgehen lassen; das dauert 1 bis 2 Stunden.<\/p>\n<p>3. Teig aufziehen. Weitere 20 bis 30 Minuten aufgehen lassen.<\/p>\n<p>4. Backofen auf 230\u2013250 \u00b0C vorheizen.<\/p>\n<p>5. Aus dem Teig auf wenig Mehl eine Kugel formen und auf das mit Backpapier belegte Blech legen, nochmals 10 bis 15 Minuten aufgehen lassen. Teigkugel mit Mehl best\u00e4uben, mit einem scharfen Messer kreuzweise einschneiden.<\/p>\n<p>6. Ofentemperatur auf 200 \u00b0C reduzieren. Blech in der unteren H\u00e4lfte in den Ofen schieben, Bauernbrot 40 bis 45 Minuten backen.<\/p>\n<p><strong>Varianten &amp; Tipps<\/strong><\/p>\n<p>Aus dem Teig Br\u00f6tchen formen, Backzeit 20 bis 25 Minuten. Nach Belieben 50 g gehackte N\u00fcsse, Samen oder Kerne in den Teig kneten. Je l\u00e4nger man dem Teig Zeit zum Aufgehen gibt, desto weniger Hefe braucht es.<\/p>\n<p>Rezept aus dem \u00abUrDinkel Backbuch\u00bb. Jetzt bestellen per Telefon 034 409 37 38 oder im <a href=\"https:\/\/www.urdinkel.ch\/de\/shop\/buecher\/produkt?pid=59042\">Onlineshop<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zubereitung: ca. 30 Minuten Br\u00fchst\u00fcck k\u00fchl stellen: \u00fcber Nacht Teig aufgehen lassen: ca. 2 Stunden Backen: ca. [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":9412,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[11],"tags":[],"class_list":["post-9411","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>UrDinkel Bauernbrot - Die Genusswoche<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.gout.ch\/de\/urdinkel-bauernbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"UrDinkel Bauernbrot - Die Genusswoche\" \/>\n<meta property=\"og:description\" content=\"Zubereitung: ca. 30 Minuten Br\u00fchst\u00fcck k\u00fchl stellen: \u00fcber Nacht Teig aufgehen lassen: ca. 2 Stunden Backen: ca. 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