{"id":14345,"date":"2019-07-03T09:28:36","date_gmt":"2019-07-03T08:28:36","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/07\/03\/mein-landbrot-my-farm-bread\/"},"modified":"2024-11-12T14:30:19","modified_gmt":"2024-11-12T06:30:19","slug":"mein-landbrot-my-farm-bread","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/07\/03\/mein-landbrot-my-farm-bread\/","title":{"rendered":"Mein Landbrot – My Farm Bread"},"content":{"rendered":"

Da man als Schweizer so verwoehnt ist, mit gutem, knusprigem Brot und das hier in Asien kaum erhaeltlich ist, backe ich eben gerne mein Brot selber. Ich versuche alle moeglichen Mischungen mit verschiedenen Mehlen, Koernern, Flocken etc. Dieses Brot ist ein waehrschaftes Brot aus Weissmehl und Roggenmehl und wird relativ kompakt, dabei bleibt es aber fein und leicht, mit einer feinen Krume. Als Typische Schweizerin liebe ich knuspriges, luftiges dunkles Brot!<\/p>\n

************<\/p>\n

We Swiss are spoiled with wonderful fresh and crusty breads. Here in Asia these are very hard to find, so I bake most of my breads myself. I try out all kinds of flours, seeds and flakes etc. This bread is made with a mix of strong white bread flour and rye flour. It will give you a nice and compact bread, that is not to dense, nicely light with a thin crust. As a typical Swiss I love a crusty, airy and dark bread!<\/em>
\n\"\"<\/p>\n

Fuer ein grosses 1.5 kg Brot oder 2 kleinere Brote:
\nVorteig:
\n200 g weisses Brotmehl
\n100 g Roggenmehl
\n5 g Trockenhefe
\n5 g Salz
\n170 g warmes Wasser
\nZusammen mischen und 1 Stunde ruhen lassen.<\/p>\n

Brotteig:
\n500 g weisses Brotmehl
\n100 g Roggenmehl
\n5 g Trockenhefe
\n10 g Salz
\n400 g warmes Wasser
\nund der Vorteig<\/p>\n

alle Zutaten gut zusammen kneten, mit der Maschine 10 Minuten kneten lassen, von Hand mindestens 20 Minuten gut kneten. Zugedeckt an einem warmen Ort 2 Stunden gehen lassen, dabei nach einer Stunde den Teig leicht ausstrecken und von oben nach unten 1\/3 herunter falten, von unten nach oben 1\/3 nach oben falten, leicht zusammen druecken. Dann von Osten nach Westen 1\/3 falten und von Westen nach Osten 1\/3 falten und gut zusammen druecken. Wieder in die Schuessel geben und gehen lassen.
\nDanach den Teig in die gewuenschte Form formen, ich habe ihn in einem Stueck rund geformt und die Oberseite gestreckt. Den Teig mit der Oberseite nach unten in ein Gaehrkoerbchen geben, wer keines hat kann eine Schuessel mit einem bemehlten Tuch auslegen, oder wie ich ein Peddigrohrkoerbchen einfach bemehlen. Die Naehte unten im Brot nun zusammen kneifen, damit sie beim Backen nicht aufplatzen. 30 Minuten zugedeckt gehen lassen.
\nUnterdessen den Ofen auf 250 C Grad aufheitzen. 2 Backbleche darin mit erhitzen.
\nDas Brot aus dem Koerbchen mit der Naht nach unten auf ein Backblech kippen und mit einem scharfen Messer Einschnitte wie gewuenscht ins Brot machen. 200 ml Wasser auf das zweite Backblech kippen und mit einer Blumenspritze die Backofenwaende besprizen. Das Brot so 10 Minuten backen, dann die Hitze auf 220 C Grad reduzieren, das zweite Backblech mit dem Wasser entfernen, den Dampf ablassen und das Brot 30 Minuten fertig backen.<\/p>\n

************<\/p>\n

For one big 1.5 kg Bread or 2 smaller ones:<\/em>
\nPoolish:<\/em>
\n200 g strong white Bread Flour <\/em>
\n100 g Rye Flour<\/em>
\n5 g dried Yeast<\/em>
\n5 g Salt<\/em>
\n170 g warm Water<\/em>
\nmix well together and let rise covered for 1 hour. <\/em><\/p>\n

Bread dough:<\/em>
\n500 g strong white Bread Flour<\/em>
\n100 g Rye Flour<\/em>
\n5 g dried Yeast<\/em>
\n10 g Salt<\/em>
\n400 g warm Water<\/em>
\nand the Poolish<\/em><\/p>\n

Mix all ingredients together and knead very well for 10 minutes with the kitchen machine or at least 20 minutes by hand. Cover and let rest at a warm place for 2 hours. After 1 hour fold the dough: take it from the bowl and stretch it lightly, fold 1\/3 from top to bottom, then 1\/3 from bottom to top. Then fold 1\/3 from east to west and 1\/3 from west to east. Put back into the bowl and let rise again. <\/em>
\nThen form your bread the way you like, I made one big round bread and stretched the top of it. Now put the dough with the top down into a dough raising basket. If you don’t have one just use a bowl and put a floured towel into it or use a hand-made basket like me. Pinch the seams of the dough together, so they will not open when baking. Cover and let rest for another 30 minutes. <\/em>
\nPreheat the oven to 250 C and put two baking trays into it. <\/em>
\nSpill the bread with the seam down onto one baking tray and make cuts as you wish into the top of the bread. Pour 200 ml water into the second baking tray and spray the walls of the oven with water. Close the oven and bake at 250 C for 10 minutes, then reduce the heat to 220 C, take the second tray out and let the steam leave. Bake another 30 minutes until the bread is done. <\/em><\/p>\n

\"\" \"\" \"\" \"\" \"\" \"\" \"\"<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

Da man als Schweizer so verwoehnt ist, mit gutem, knusprigem Brot und das hier in Asien kaum erhaeltlich ist, backe ich eben…<\/p>\n","protected":false},"author":5,"featured_media":163034,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,76,135,1280,93,638,77],"tags":[137,95,83],"class_list":{"0":"post-14345","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-side-dish","9":"category-bread","10":"category-europa","11":"category-breakfast","12":"category-meals","13":"category-switzerland","14":"tag-brot","15":"tag-fruehstueck","16":"tag-switzerland","17":"post_format-post-format-gallery"},"yoast_head":"\nMein Landbrot - My Farm Bread[:] - Pane-Bistecca<\/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:\/\/pane-bistecca.com\/en\/2019\/07\/03\/mein-landbrot-my-farm-bread\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mein Landbrot - 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