{"id":14370,"date":"2019-08-10T04:09:20","date_gmt":"2019-08-10T03:09:20","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/08\/10\/poroeses-ruchbrot-porous-brown-bread\/"},"modified":"2024-11-12T14:43:03","modified_gmt":"2024-11-12T06:43:03","slug":"poroeses-ruchbrot-porous-brown-bread","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/08\/10\/poroeses-ruchbrot-porous-brown-bread\/","title":{"rendered":"Poroeses Ruchbrot – Porous brown Bread"},"content":{"rendered":"

Ich liebe das schweizer Ruchmehl. Es laesst sich sehr gut fuer Brote verwenden und so bringe ich meist ein paar Kilo aus Europa mit. Ich liebe dieses Mehl, es enthaelt noch einen Teil der Schale und enthaelt dadurch mehr Eiweiss, Mineralstoffe und Vitamine als Weissmehl.
\nDieses Rezept ist sehr einfach und ergibt 3 kleinere Brote. Das Innere des Brotes ist sehr poroes, die Krume knusprig und der Geschmack… himmlisch! Ich freue mich jedesmal, wenn ich dann ein wunderbar duftendes, krustiges Brot aus dem Ofen nehmen kann. Da macht doch das Fruehstueck gleich doppelt soviel Spass!<\/p>\n

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

I love this brown flour! It is wonderful for breads and so I often bring some kilos with me from Europe. Here in Asia it is not available. I love it, because it still has part of the husk. So it has a lot more protein, minerals and vitamins as white flour.\u00a0<\/em>
\nThis recipe gave me 3 smaller breads, their insides are wonderful porous and the crusts nice and crisp. It’s just wonderful! I am happy every-time I take these wonderful smelling and crisp breads from the oven. It’s more fun to eat breakfast, when you baked the bread!<\/em><\/p>\n

\"\"<\/p>\n

Fuer 3 500 g schwere Brote:
\n1 kg Ruchmehl
\n14 g Trockenhefe
\n2 TL Salz
\n750 g warmes Wasser<\/p>\n

Das warme Wasser in eine Schuessel giessen und die Hefe darin aufloesen.
\nDas Mehl darueber geben und kurz zusammen mischen, dann das Salz dazu mischen.
\nKurz den Teig kurz zusammen mischen, der Teig bleibt sehr klebrig. Man braucht keine grosse kneterei, der Teig kommt schnell zusammen.
\nDie Schuessel zudecken und mindestens 2 Stunden gehen lassen.
\nNach dem gehen die Schuessel weiterhin zugedeckt 1 Stunde in den Kuehlschrank geben.
\nDas klingt sicher sonderbar, aber dadurch sind bei mir die grossen Poren entstanden und die moegen wir sehr.
\nDen Teig auf eine bemehlte Flaeche geben und in 3 Stuecke schneiden. Aus jedem Stueck ein Brot formen und nach Wunsch Einschnitte machen.
\nZugedeckt 40 Minuten ruhen lassen.
\nUnterdessen den Ofen auf 250 C Grad vorheitzen und zwei Bleche darin aufheitzen.
\nDie Brote auf das eine heisse Backblech geben, 100 ml Wasser in das untere Backblech giessen und die Waende des Ofens einsprayen. So entsteht Dampf, das laesst das Brot besser aufgehen.
\nDie Temperatur auf 200 C Grad runterschieben und nach 10 Minuten den Ofen oeffnen und das untere Blech entfernen.
\nDie Brote noch 20-30 Minuten fertig backen.<\/p>\n

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

For 3 Breads of 500 g each:<\/em>
\n1 kg Ruchmehl\/Brown bread Flour (you may take Whole-wheat flour, but you might have to ajust the amount of water)<\/em>
\n14 g Dried Yeast<\/em>
\n2 tsp Salt<\/em>
\n750 g warm Water<\/em><\/p>\n

Pour the warm water into a bowl and dissolve the yeast in it.<\/em>
\nAdd the flour and mix it slowly together, then add the salt and mix and knead just shortly. It doesn’t need much kneading, just let it come together. The dough will sty sticky.<\/em>
\nCover the bowl and let rest for at least 2 hours.<\/em>
\nI put the bowl covered into the fridge after the 2 hours, let it cool down for 1 hour. This will give the dough this porous inside.\u00a0<\/em>
\nPut the dough onto a floured surface and cut it into 3 pieces. Form a bread to your liking with each piece of dough. Make cuts to your liking.\u00a0<\/em>
\nCover and let rest for 40 minutes.\u00a0<\/em>
\nMeanwhile preheat the oven to 250 C, heat two baking trays in it.\u00a0<\/em>
\nPut the breads onto the top baking tray, add 100 ml water to the bottom tray, spray the walls of the oven, close the door and turn the heat down to 200 C. The water will make steam, so the bread will rise better.\u00a0<\/em>
\nAfter 10 minutes remove the lower tray, close the door and bake for another 20-30 minutes.\u00a0<\/em><\/p>\n

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

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

Ich liebe das schweizer Ruchmehl. Es laesst sich sehr gut fuer Brote verwenden und so bringe ich meist ein paar Kilo aus…<\/p>\n","protected":false},"author":5,"featured_media":163041,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,135,1280,93,235,77],"tags":[137,95,83,39],"class_list":{"0":"post-14370","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-bread","9":"category-europa","10":"category-breakfast","11":"category-baked-goods","12":"category-switzerland","13":"tag-brot","14":"tag-fruehstueck","15":"tag-switzerland","16":"tag-snack","17":"post_format-post-format-gallery"},"yoast_head":"\nPoroeses Ruchbrot - Porous brown 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\/08\/10\/poroeses-ruchbrot-porous-brown-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=\"Poroeses Ruchbrot - Porous brown Bread\" \/>\n<meta property=\"og:description\" content=\"Ich liebe das schweizer Ruchmehl. 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