{"id":14805,"date":"2021-04-12T03:42:39","date_gmt":"2021-04-12T02:42:39","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/12\/schweizer-ruchbrot-swiss-brown-bread\/"},"modified":"2024-11-02T10:13:43","modified_gmt":"2024-11-02T02:13:43","slug":"schweizer-ruchbrot-swiss-brown-bread","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/12\/schweizer-ruchbrot-swiss-brown-bread\/","title":{"rendered":"Schweizer Ruchbrot – Swiss Brown Bread"},"content":{"rendered":"

Die Schweiz hat sehr viele regionale und spezielle Brote. Da ist es auch kein Wunder, dass wir, wenn wir dort sind, sehr viel Brot essen. Das Phantastische ist, dass das Brot wunderbar knusprig ist und eine richtig tolle Krume (Rinde, wie wir sagen) hat, wie dieses Schweizer Ruchbrot. Das ist hier in Asien meist nicht so und deshalb ist es oft frustrierend, wenn man eine B\u00e4ckerei findet, die zwar sch\u00f6nes Brot hat, aber es eben nicht so knusprig ist und so fein schmeckt wie in der Schweiz. Zudem lieben die Chinesen weiches, weisses Brot, was wir wiederum kaum essen. Ja, deshalb backe ich auch sehr oft mein Brot selber!
Ruchbrot ist eines der g\u00fcnstigsten Brote in der Schweiz und ist eigentlich in allen Kantonen erh\u00e4ltlich.<\/p>\n

Das Ruchmehl wird nach dem Entzug von Weissmehl gewonnen und enth\u00e4lt daher einen Teil der \u00e4usseren Schalenschicht. Es enth\u00e4lt mehr Eiweiss, Mineralstoffe und Vitamine aus der Randschicht des Korns. Ruchmehl ist deshalb in seinem biologischen N\u00e4hrwert dem Weiss- und Halbweissmehl \u00fcberlegen. Es verf\u00fcgt \u00fcber einen ausgepr\u00e4gteren Geschmack als Weissmehl und eignet sich f\u00fcr dunkle Backwaren. (aus Wikipedia)<\/p>\n

Dies ist ein weiterer Beitrag zur Kulinarischen Weltreise von Volkermampft<\/a>, die diesen Monat in die Schweiz reist.\u00a0<\/p>\n

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Switzerland has many regional and special breads. It’s no wonder that we eat a lot of bread when we are there visiting the family. The fantastic thing is, the bread there is wonderfully crisp and has a real crust. In Asia that is often not so, the bread is limp. It’s frustrating when you find a bakery which has wonderful looking breads but the have no crust and no taste. The Chinese love soft, white breads, what we do not like at all. That’s exactly why I often bake my bread myself!\u00a0<\/em>
This Ruchbrot is one of the cheapest local breads in Switzerland and it is available all over the country.<\/em><\/p>\n

The flour for this bread is made after removing the white flour and therefore has still parts of the outer skin of the grain. It contains more protein, minerals and vitamins than white flour. That’s why this flour has a higher nutritional value than plain white flour. It has a stronger taste and is perfect for breads. In English this flour can be compared with very strong bread flour.\u00a0<\/em><\/p>\n

This is another entry to our Culinary World travel from Volkermampft, <\/a>which travels to Switzerland this month.\u00a0<\/em><\/p>\n\n

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\"Schweizer<\/figure>\n<\/div>\n\n

500 g Ruchmehl (Type 1050)
250 g Vollkornmehl
15 g Salz
7 g Trockenhefe
ca 450 ml warmes Wasser<\/p>\n

Die Mehle mit der Trockenhefe in der K\u00fcchenmaschine mischen. Nun das warme Wasser zugeben und auf Stufe 1 kneten lassen. Sobald der Teig zusammen kommt das Salz dazu geben. Den Teig auf Stufe 1 ca. 5 Minuten kneten lassen. Dann den Teig auf Stufe 2 ca. 10 Minuten lang kneten. Der Teig muss sehr elastisch und homogen sein. Den Teig in einer Sch\u00fcssel zugedeckt 2 Stunden gehen lassen. Der Teig wird luftig und verdoppelt sein Volumen. 
Den Teig auf eine bemehlte Fl\u00e4che geben und zu einem langen Brot formen. Auf ein Backblech geben und mehrfach einschneiden. Zugedeckt nochmals 20 Minuten gehen lassen.
Unterdessen den Ofen auf 250 C Grad aufheizten. Das Brot in den Ofen schieben, Wasser in den Boden des Ofens giessen, die Seitenw\u00e4nde des Ofens mit einer Blumenspritze einsprayen und das Brot 10 Minuten auf 240 C Grad anbacken. Dann die Temperatur auf 200 C Grad reduzieren, den Dampf ablassen und das Brot noch 35 Minuten fertig backen.<\/p>\n

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500 g very strong bread flour<\/em>
250 g whole-wheat Flour<\/em>
15 g Salt<\/em>
7 g dried Yeast<\/em>
approx. 450 ml warm Water<\/em><\/p>\n

Mix the flours and the dried yeast with your kitchen machine. Now add the warm water and let the machine knead on level 1. As soon as the dough comes together add the salt. Let knead on level 1 for 5 minutes. Then turn up to level 2 and let knead for 10 minutes. The dough should now be smooth and non-sticky. Let rise covered for 2 hours. The dough will be airy and soft and would double its volume. <\/em>
After the rise put the dough onto a floured space and form it to a long bread. Put it onto a baking tray and make cuts on top of the bread. Cover again and let rise for another 20 minutes.<\/em>
Meanwhile heat the oven to 250 C. Put the bread into the hot oven, pour some water into the bottom of the oven, spray the sides of the oven with a flower sprayer and bake the bread on 240 C for 10 minutes. Then reduce the temperature to 200 C, let the steam out of the oven and finish baking for another 35 minutes. <\/em><\/p>\n\n

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\"Schweizer<\/figure>\n\n\n\n
\"Schweizer<\/figure>\n\n\n
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Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"Schweizer<\/figure>\n\n\n
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Die Schweiz hat sehr viele regionale und spezielle Brote. Da ist es auch kein Wunder, dass wir, wenn wir dort sind, sehr…<\/p>\n","protected":false},"author":5,"featured_media":162391,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,135,1280,93,44,77,33,23],"tags":[137,95,50,83],"class_list":{"0":"post-14805","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-bread","11":"category-europa","12":"category-breakfast","13":"category-main-dishes","14":"category-switzerland","15":"category-snack","16":"category-vegetarisch","17":"tag-brot","18":"tag-fruehstueck","19":"tag-main-dish","20":"tag-switzerland","21":"post_format-post-format-gallery"},"yoast_head":"\nSchweizer Ruchbrot - Swiss 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\/2021\/04\/12\/schweizer-ruchbrot-swiss-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=\"Schweizer Ruchbrot - Swiss Brown Bread\" \/>\n<meta property=\"og:description\" content=\"Die Schweiz hat sehr viele regionale und spezielle Brote. 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