Das "klassische" Bauernbrot
- Eveline Bartscherer
- 1. Aug. 2021
- 1 Min. Lesezeit
Aktualisiert: 8. Aug. 2021
Zutaten
Am Vortag:
300 ml Wasser, lauwarm
200 gr Roggenmehl
100 gr Anstellgut (= Sauerteigrest oder gekauft)
Am Backtag:
Brotzutaten:
1 EL Trockenhefe
1 EL Salz
500 ml Wasser, lauwarm
200 gr Roggenmehl
200 gr Dinkelmehl 630
300 gr Weizenmehl
(wer möchte kann Kümmel, Sonnenblumenkerne, Kürbiskerne … verwenden. Gut für Frischhaltung sind eingeweichte Semmelbrösel oder eine gekochte, zerdrückte Kartoffel.)
Zum Kneten:
etwas Weizenmehl
Zubereitung
Am Vortag:
Das Anstellgut mit dem Roggenmehl und dem lauwarmen Wasser vermengen und für etwa 20 Stunden zugedeckt bei Zimmertemperatur ruhen lassen.
Am Backtag:
Für den nächsten Backtag vom Vorteig 3 EL abzweigen und in einem Glas oder einer kleinen Schüssel aufbewahren. Den Rest des Vorteigs und alle Brotzutaten gut miteinander vermengen.
Teig an einem warmen Ort zugedeckt etwa 60 bis 90 Minuten gehen lassen.
2 Gärkörbchen bemehlen.
Aus dem fertigen Teig 2 Brote formen und gut rund wirken und in die Gärkörbchen legen.
Nochmals 60 Min. gehen lassen.
Teige nacheinander auf den „Schießer“ kippen und die Teige in den Holzbackofen „einschießen“.
Backzeit ca. 40-45 Minuten Wenn man überprüfen möchte ob das Brot durchgebacken ist, kann man von unten auf das Brot klopfen – wenn es hohl klingt, dann ist da Brot fertig.
Helli
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