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Wilma's Hausbrot

11/16/2013

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Ich backe am Freitag meist das Brot fuer's Wochenende, manchmal backe ich Zopf, manchmal Sauerteig-Brote und diesmal ein Hefebrot. Es ist ein ganz einfaches Rezept, mit gemischten Mehlen und kann auch ganz einfach abgewandelt werden, durch Zugabe von Koernern oder Nuessen. 

Viele haben Angst vor dem Brotbacken, aber eigentlich ist es gar nicht so schwer. Man muss einfach darauf achten, dass das Wasser nicht zu heiss ist, dass der Teig nicht im Durchzug steht und dass man den Teig gut ruhen laesst. 

Es ist ein Hausbrot, also nichts Kompliziertes!
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Vorteig:
75 g Vollkornmehl
100 g Weissmehl (1050er)
175 ml warmes Wasser
1/2 Beutelchen Trockenhefe
Zutaten zusammen mischen und ca 90 Minuten stehen lassen. Er verdoppelt sich!

Teig:
Vorteig mit
175 ml Wasser (nicht gewaermt!) 
vermischen, bis sich der Vorteig geloest hat.

250 g Weissmehl (1050er)
125 g Vollkornmehl
1/2 Beutel Trockenhefe
zugeben und verkneten

10 g Salz 

zugeben und in der Kuechenmaschine ca 10 Minuten gut verkneten lassen. 
Ich habe noch 2 El Chia Samen zugegeben.

Zugedeckt ca 2 Stunden gehen lassen. 

Den Teig auf eine bemehlte Flaeche geben und in Form bringen. Zugedeckt nochmals 20 Minuten gehen lassen.

Unterdessen den Ofen auf 250 C Grad aufheitzen. 
Wenn der Ofen heiss ist, das Brot einschneiden und in den Ofen schieben. Fest mit Wasser besprayen, die Seiten des Ofens auch besprayen, damit Dampf entsteht. 
10 Minuten bei 250 C Grad backen, dann den Dampf ablassen, Temperatur auf 200 C Grad reduzieren und nochmals 30 Minuten backen. 
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Wilma's House Bread


Usually on Fridays I bake the breads for the weekend. Sometimes I bake Zopf, sometimes I bake with sourdough and this time I baked with yeast. It is a simple bread, with some mixed flours and it can be easily changed by adding seeds or nuts. 

Lots of people are scared to bake bread, but it is not so hard. You just have to be careful with a few things, like, make sure the water is not too hot, or there is no draft when resting the dough and to really let it rest properly. 

This is a house bread and nothing complicated at all!

Sponge:
75 g strong Wholemeal Flour
100 g strong Wheat Flour
175 ml warm Water
1/2 bag Dried Yeast
Mix all the ingredients together and let rest for 90 minutes. The sponge will grow to double the size.

Dough:
Mix the sponge with
175 ml Water (not heated!) 
mix until the sponge is liquid. 


250 g strong Wheat Flour
125 g strong Wholemeal Flour
1/2 bag Dried Yeast
mix to the above 


add
10 g Salt

and knead with the kitchen machine for 10 minutes.
I also added 2 tbsp Chia Seeds

Let rest covered for 2 hours.
Then tip the dough onto a floured surface and bring into the required shape. Cover and let rest for another 20 minutes.

Meanwhile heat the oven to 250 C. 
When the oven is hot, make some cuts into the top of the bread and put it into the oven. Spray with water, also spray the sides of the oven to make a lot of steam. 

Bake for 10 minutes, then turn down the heat to 200 C, remove the steam by opening the door shortly and bake for another 30 minutes.  
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