{"id":7849,"date":"2021-10-21T09:33:10","date_gmt":"2021-10-21T09:33:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=7849"},"modified":"2021-10-02T09:39:41","modified_gmt":"2021-10-02T09:39:41","slug":"krustenbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/10\/21\/krustenbrot\/","title":{"rendered":"Krustenbrot"},"content":{"rendered":"
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Krustenbrot mit Varianten<\/h2>\n
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Zutaten
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1. Ansatz<\/h4>
  • 400<\/span> Gramm<\/span> Roggen<\/span><\/li>
  • 600<\/span> Gramm<\/span> ; Wasser<\/span><\/li>
  • 1<\/span> Teel.<\/span> Meersalz<\/span><\/li>
  • 1<\/span> Teel.<\/span> Honig<\/span><\/li><\/ul><\/div>

    2. Ansatz<\/h4>
    • 600<\/span> Gramm<\/span> Weizen oder Dinkel<\/span><\/li>
    • 1<\/span> Essl.<\/span> Koriander<\/span><\/li>
    • 1 1\/2<\/span> Essl.<\/span> K\u00fcmmel<\/span><\/li>
    • 100<\/span> Gramm<\/span> ; lauwarmes Wasser<\/span><\/li>
    • 40<\/span> Gramm<\/span> Hefe<\/span><\/li>
    • 1<\/span> Teel.<\/span> Meersalz<\/span><\/li><\/ul><\/div>

      Bestreuen<\/h4>
      • K\u00fcmmel<\/span> Koriander, Anis<\/span><\/li><\/ul><\/div><\/div>\n

        Anleitungen
        <\/div> <\/h3>
        • Abends den Roggen mittelfein schroten. Das Wasser auf 40 Grad erw\u00e4rmen. Das Salz und den Honig darin aufl\u00f6sen. Das Wasser mit dem Roggen zu einem weichen Teig verr\u00fchren. Den Teig \u00fcber Nacht g\u00e4ren lassen. Die Backsch\u00fcssel zudecken, damit die Teigoberfl\u00e4che nicht austrocknet. Am n\u00e4chsten Morgen ist eine leichte G\u00e4rung des Teiges zu beobachten. Er riecht etwas s\u00e4uerlich. Nun den Weizen mit den Gew\u00fcrzen fein mahlen. In dem lauwarmem Wasser die Hefe und das Salz aufl\u00f6sen und alles mit dem ersten Ansatz zu einem weichen Teig verarbeiten. Etwa 1 Stunde zugedeckt gehen lassen, bis sich das Volumen verdoppelt hat. Das Blech sorgf\u00e4ltig einfetten. Den Teig kurz durchkneten und in drei Teile teilen. Der klebrige Teig l\u00e4\u00dft sich besser bearbeiten, wenn man sich die H\u00e4nde mit Wasser anfeuchtet. Jedes Teigst\u00fcck gleich auf dem Blech zu einer Rolle formen. Etwas k\u00fcrzer als die Schmalseite eines Bleches und mit etwas Wasser bestreichen. Die Brote nach Belieben mit Gew\u00fcrzen oder N\u00fcssen bestreuen und diese etwas andr\u00fccken. Die Oberfl\u00e4che der Brote einschneiden. Die Brote noch etwa 30-40 Minuten zugedeckt gehen lassen. Das Blech auf der untersten Leiste in den kalten Backofen schieben. Die Brote bei 220 Grad etwa 60-70 Minuten backen. Gleich zu Beginn eine flache Schale mit hei\u00dfem Wasser auf den Backofenboden stellen. Dann gehen die Brote besser auf.<\/div><\/li>
        • Variante: K\u00fcmmelstangen. Unter 1\/3 des Teiges K\u00fcmmel kneten. Den Teig zu einer Rolle formen und mehrmals schr\u00e4g einschneiden.<\/div><\/li>
        • Variante: Kr\u00e4uterbrot Unter 1\/3 des Teiges 3 El. feingehackte, frische Kr\u00e4uter oder 1 El. getr. Provencekr\u00e4uter kneten.<\/div><\/li>
        • Variante: Nu\u00dfrolle Unter 1\/3 des Teiges 50- 80 g N\u00fcsse, ganz oder grob geschnitten kneten. Die Rolle mit gehackten N\u00fcssen bestreuen und diese festdr\u00fccken.<\/div><\/li><\/ul><\/div><\/div>\n
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          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[125],"tags":[2381],"class_list":["post-7849","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-krustenbrot","item-wrap"],"yoast_head":"\nKrustenbrot<\/title>\n<meta name=\"description\" content=\"Brot und Br\u00f6tchen - 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Februar 2013","format":false,"excerpt":"Zutaten 300 ml Wasser 150 g Roggenmehl Type 1150 150 g Vollkorn-Roggenschrot 150 g Weizenmehl Type 1050 150 g Quetschk\u00f6rner (vom B\u00e4cker) 50 g Sauerteig (vom B\u00e4cker) 20 g Frischhefe 2,5 TL Salz 1 TL Sirup oder Zucker 1\/2 TL K\u00fcmmel gemahlen Zubereitung mit Teigprogramm 10 Minuten verkneten und \u00fcber\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":8070,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2021\/11\/27\/knoblauchbrot\/","url_meta":{"origin":7849,"position":5},"title":"Knoblauchbrot","author":"Steffen","date":"27. November 2021","format":false,"excerpt":"Knoblauchbrot 500 Gramm Knoblauchknollen7 Essl. Oliven\u00f6lSalzschwarzer Pfeffer4 Rosmarinzweige500 Gramm Weizenmehl (Type 550)200 Gramm Roggenmehl (Type 1150)1 W\u00fcrfel Frische Hefe50 Gramm Fl\u00fcssiger HonigMehl zum Bearbeiten Von den Knoblauchknollen das untere Viertel abschneiden. Die Knollen mit der Schnittfl\u00e4che nach oben auf ein gro\u00dfes St\u00fcck Alufolie legen. Mit 5 El Oliven\u00f6l betr\u00e4ufeln, mit\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7849","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=7849"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7849\/revisions"}],"predecessor-version":[{"id":7852,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/7849\/revisions\/7852"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=7849"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=7849"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=7849"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}