{"id":358451,"date":"2026-07-30T13:37:17","date_gmt":"2026-07-30T13:37:17","guid":{"rendered":"https:\/\/accountants4yourbusiness.co.uk\/recipes\/category-a-b\/bread\/weizenvollkorn-alltagsbrot-der-brotdoc\/"},"modified":"2026-07-30T13:37:17","modified_gmt":"2026-07-30T13:37:17","slug":"weizenvollkorn-alltagsbrot-der-brotdoc","status":"publish","type":"post","link":"https:\/\/accountants4yourbusiness.co.uk\/?p=358451","title":{"rendered":"Weizenvollkorn-Alltagsbrot | der brotdoc"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<div id=\"wprm-recipe-container-37303\" class=\"wprm-recipe-container\" data-recipe-id=\"37303\" data-servings=\"2\">\n<div class=\"wprm-recipe wprm-recipe-template-compact1\">\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Weizenvollkorn-Alltagsbrot<\/h2>\n<p><span style=\"display: block;\">Ein dezidiertes Alltagsrezept f\u00fcr Vollkornbrot, das sich auch spontan in der Woche backen l\u00e4sst. <\/span><\/p>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-custom-time-label\">Herstellungszeit am Backtag<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-hours wprm-recipe-custom_time wprm-recipe-custom_time-hours\">4<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet=\"\"> Stunden<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-hours\" aria-hidden=\"true\">Std.<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Produkt: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Brot<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Triebmittel: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Hefeteig<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-normal\">Auffrischbrot, Weizenvollkornmehl<\/span><\/p>\n<\/div>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-37303 wprm-recipe-servings-adjustable-text wprm-block-text-bold\" data-recipe=\"37303\" aria-label=\"Adjust recipe servings\">2<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-bold\">Brot-\/e<\/span><\/span><\/p>\n<div id=\"recipe-37303-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-37303-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"37303\" data-servings=\"2\">\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"0\"><span class=\"wprm-recipe-ingredient-amount\">750<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Wasser<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">leitungskalt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">9<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Frischhefe<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">140<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Sauerteig-Anstellgut<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Reste vom F\u00fcttern<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">1000<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Weizenvollkornmehl<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">24<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Salz<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">10<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Pflanzen\u00f6l<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Dattelsirup<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">alternativ Zuckerr\u00fcbensirup<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-37303-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-37303-instructions-container wprm-block-text-normal\" data-recipe=\"37303\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-37303-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Zutaten in die Knetsch\u00fcssel in der Reihenfolge wie oben angegeben.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Mit der Knetmaschine zun\u00e4chst langsam, dann schneller zu einem glatten Teig auskneten, der sich von der Sch\u00fcssel l\u00f6st. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Den Teig in der Knetsch\u00fcssel 60 bis 70 Minunten reifen lassen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Auf die Arbeitsfl\u00e4che geben und in <span class=\"wprm-dynamic-quantity\">2<\/span> Teiglinge von ca. 970 g teilen.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Teiglinge erst rund wirken, dann straff l\u00e4nglich formen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">In die Kastenform f\u00fcr 1 kg Teig legen und abdecken.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">90 bis 100 Minuten reifen lassen bis der Teigling den Rand der Form etwas \u00fcberragt. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Den Ofen auf 240\u00b0C Ober-\/Unterhitze vorheizen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Formen einschie\u00dfen und normal schwaden.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Temperatur auf 200 \u00b0C reduzieren und die Brote 55 bis 60 Minuten abbacken.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-37303-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">F\u00fcr etwas mehr Glanz nach dem Backen mit Wasser bespr\u00fchen. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>Ungew\u00f6hnlicherweise startet dieser Blogartikel direkt mit dem Rezept. Das hat den Grund, dass es sich nach meiner Ansicht wieder einmal um ein \u201eUniversal-Rezept\u201c handelt, das sich in vielen unterschiedlichen allt\u00e4glichen Situationen und mit unterschiedlich guten Zutaten anwenden l\u00e4sst. Ein spontan herzustellendes reines Vollkornbrot ohne jegliche Vorplanung. Das Rezept macht zwar Kompromisse im Hinblick auf lange Quellzeiten und lange Fermentation. Aber im Alltag und in der Not\u2026 muss nicht immer erst der Everest erklommen werden bevor man satt wird. Und es eignet sich hervorragend um Sauerteigreste sinnvoll einzusetzen.<\/p>\n<p><em>Bevor ich schreibe was ich mit dem Rezept gemacht habe noch mal der Hinweis: es funktioniert nach meiner Erfahrung mit nahezu allen Vollkornmehlen, die ihr in Deutschland und anderen L\u00e4ndern bekommen k\u00f6nnt. <\/em><\/p>\n<p>Weil das Rezept so praktisch ist habe ich es vergangene Woche in einem kleinen Experiment mit zwei unterschiedlichen Vollkornmehlen eingesetzt. Wie im letzten Blogbeitrag beschrieben war ich Anfang Juni in Norwegen unterwegs. Beim Einkauf im Supermarkt in Sogndal (<a href=\"https:\/\/www.rema.no\/\">REMA 1000<\/a>) konnte ich nicht widerstehen, mir zwei P\u00e4ckchen Weizen-Vollkornmehl mitzunehmen. Beide stammen von der <a href=\"https:\/\/www.norgesmollene.no\/\">Norgesm\u00f8llene<\/a> aus Bergen, die es bereits seit \u00fcber 150 Jahren gibt. Sie sind unterschiedlich grob ausgemahlen und waren deshalb interessante Kandidaten f\u00fcr den Test weil man gut sehen kann, wie sich die Grobheit der Mehle auf das Ergebnis auswirkt. <\/p>\n<p>Das gr\u00f6bere Mehl k\u00f6nnte in diesem Versuch durchaus Vertreter eines selbstgemahlenen Vollkornmehls sein, w\u00e4hrend das feinere Mehl ein Vertreter m\u00fchlengemahlener Vollkornmehle darstellt. <\/p>\n<p>1. \u201e<a href=\"https:\/\/www.kolonihagen.no\/produkter?page=1&amp;productType=mel-og-melmikser\">Kolonihagen okologisk Sammalt Hvetemel<\/a>\u201c <\/p>\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" alt=\"\" class=\"wp-image-37314\" style=\"aspect-ratio:0.7509695400937627;width:407px;height:auto\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1.jpg 1152w\" data-lazy-sizes=\"(max-width: 769px) 100vw, 769px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-769x1024.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-769x1024.jpg\" alt=\"\" class=\"wp-image-37314\" style=\"aspect-ratio:0.7509695400937627;width:407px;height:auto\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk1.jpg 1152w\" sizes=\"auto, (max-width: 769px) 100vw, 769px\"\/><\/a><\/figure>\n<\/div>\n<p>Dies ist das deutlich gr\u00f6bere Vollkornmehl. Es enth\u00e4lt sichtbar grobe Kleieanteile und die Aufschl\u00fcsselung der Bestandteile gibt auch einen um 2 Prozent geringeren Anteil an Protein und Ballaststoffen preis. <\/p>\n<p>Verarbeiten lie\u00df es sich dennoch gut. In der Knetmaschine ergab es einen bindigen Teig der sich gut von den R\u00e4ndern der Sch\u00fcssel l\u00f6ste. Nach der Stockgare war der Teig dann wieder etwas klebriger, was sehr wahrscheinlich einem gewissen Teigabbau geschuldet war. Dennoch konnte ich ihn gut wirken und w\u00e4hrend der weiteren Reifezeit gab es keine Probleme. <\/p>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-1 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37315\" alt=\"\" class=\"wp-image-37315\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2.jpg 1152w\" data-lazy-sizes=\"(max-width: 769px) 100vw, 769px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-769x1024.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37315\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-769x1024.jpg\" alt=\"\" class=\"wp-image-37315\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk2.jpg 1152w\" sizes=\"auto, (max-width: 769px) 100vw, 769px\"\/><\/a><figcaption class=\"wp-element-caption\">11 Prozent Eiweiss und 11 Prozent Ballaststoffe<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37316\" alt=\"\" class=\"wp-image-37316\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37316\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-1024x769.jpg\" alt=\"\" class=\"wp-image-37316\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk3.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Grob gemahlen<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37317\" alt=\"\" class=\"wp-image-37317\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37317\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-1024x769.jpg\" alt=\"\" class=\"wp-image-37317\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk4.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37318\" alt=\"\" class=\"wp-image-37318\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37318\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-1024x769.jpg\" alt=\"\" class=\"wp-image-37318\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk6.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Saftig-kerniges Vollkornbrot<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37319\" alt=\"\" class=\"wp-image-37319\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37319\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-1024x769.jpg\" alt=\"\" class=\"wp-image-37319\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk7.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><\/figure>\n<\/figure>\n<p>Das Endergebnis entspricht dem was ich sehr oft mit selbstgemahlenem Vollkornmehlen erreichen konnte. Eine etwas kompaktere Krume die dennoch \u201egesund\u201c ist, ohne zu starken Teigabbau. Der Geruch und Geschmack des Brotes ist bet\u00f6rend \u2013 durch den Dattelsirup kommt der normalerweise etwas herbe Geschmack von Vollkornbrot nicht so in den Vordergrund. Ich w\u00fcrde gerade den Geruch sogar als \u201emalzig\u201c bezeichnen.  F\u00fcr ein grobes Bio-Vollkornmehl ein super Ergebnis.<\/p>\n<p>2. \u201e<a href=\"https:\/\/www.norgesmollene.no\/produkter\/mel-og-gryn\/fibra-fullkornshvetemel-1\">Fibra Fullkornshvetemel<\/a>\u201e<\/p>\n<div class=\"wp-block-image\">\n<figure class=\"alignleft size-large is-resized\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" alt=\"\" class=\"wp-image-37320\" style=\"aspect-ratio:0.7499999762570717;width:421px;height:auto\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-768x1024.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-624x832.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8.jpg 1151w\" data-lazy-sizes=\"(max-width: 768px) 100vw, 768px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-768x1024.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-768x1024.jpg\" alt=\"\" class=\"wp-image-37320\" style=\"aspect-ratio:0.7499999762570717;width:421px;height:auto\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-768x1024.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8-624x832.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk8.jpg 1151w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\"\/><\/a><\/figure>\n<\/div>\n<ol class=\"wp-block-list\"\/>\n<p>Dies ist die fein gemahlenere konventionelle Variante, die aber dennoch \u00fcber mehr Ballaststoffe verf\u00fcgt. Ein wenige erinnert es mich an die ultrafein gemahlenen Vollkornmehle der Eiling-M\u00fchle hier in Deutschland, wobei auf den Fotos durchaus sichtbar ist, dass es nicht ganz so fein gemahlen ist. <\/p>\n<p>Bei der Verarbeitung war sofort klar, dass dieses Mehl richtig gute Backeigenschaften hat. Der Teig zog im Knetvorgang sehr schnell an und l\u00f6ste sich zuletzt vollst\u00e4ndig von der Sch\u00fcssel. Auch w\u00e4hrend der Stockgare, w\u00e4hrend des Aufarbeitens und in der St\u00fcckgare hatte ich eine absolut einwandfreien Teig ohne Zeichen des Teigabbaus. <\/p>\n<p>Im Ergebnis ist klar abzulesen, dass dieses Vollkornmehl sich wunderbar f\u00fcr alle denkbaren Verwendungen eignet. Vom Geruch und Geschmack ist es allerdings nicht ganz so intensiv und malzig wie das erstgenannte Mehl. Aber dennoch ein richtig leckeres Vollkornbrot. <\/p>\n<figure class=\"wp-block-gallery has-nested-images columns-default is-cropped wp-block-gallery-2 is-layout-flex wp-block-gallery-is-layout-flex\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37321\" alt=\"\" class=\"wp-image-37321\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9.jpg 1152w\" data-lazy-sizes=\"(max-width: 769px) 100vw, 769px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-769x1024.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37321\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-769x1024.jpg\" alt=\"\" class=\"wp-image-37321\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk9.jpg 1152w\" sizes=\"auto, (max-width: 769px) 100vw, 769px\"\/><\/a><figcaption class=\"wp-element-caption\">Je 13 Prozent Eiweiss und Ballaststoffe<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37322\" alt=\"\" class=\"wp-image-37322\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37322\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-1024x769.jpg\" alt=\"\" class=\"wp-image-37322\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk10.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">deutlich feiner gemahlen<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37323\" alt=\"\" class=\"wp-image-37323\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37323\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-1024x769.jpg\" alt=\"\" class=\"wp-image-37323\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk11.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Fast h\u00e4tte es gefenstert<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37324\" alt=\"\" class=\"wp-image-37324\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1.jpg 1535w\" data-lazy-sizes=\"(max-width: 1024px) 100vw, 1024px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-1024x769.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"37324\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-1024x769.jpg\" alt=\"\" class=\"wp-image-37324\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk12-1.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Klasse Krume <\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37325\" alt=\"\" class=\"wp-image-37325\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13.jpg 1152w\" data-lazy-sizes=\"(max-width: 769px) 100vw, 769px\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-769x1024.jpg\"\/><img loading=\"lazy\" decoding=\"async\" width=\"769\" height=\"1024\" data-id=\"37325\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-769x1024.jpg\" alt=\"\" class=\"wp-image-37325\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-769x1024.jpg 769w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-225x300.jpg 225w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-768x1023.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13-624x831.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2026\/07\/vk13.jpg 1152w\" sizes=\"auto, (max-width: 769px) 100vw, 769px\"\/><\/a><\/figure>\n<\/figure>\n<p>Mein Fazit:<\/p>\n<p>Beide Mehle taugen etwas. Lebte ich in Norwegen k\u00f6nnte ich sehr gut auch mit diesen Supermarktmehlen leben. Sie sind vergleichbar mit Mehlen die wir hierzulande bekommen k\u00f6nnen. <\/p>\n<p>Bitte testet das Rezept mal mit Eurem Standard-Vollkornmehl und gebt mir Feedback wie euch das Ergebnis gef\u00e4llt! <\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Weizenvollkorn-Alltagsbrot Ein dezidiertes Alltagsrezept f\u00fcr Vollkornbrot, das sich auch spontan in der Woche backen l\u00e4sst. Herstellungszeit am Backtag4 Stunden Std. Produkt: Brot Triebmittel: Hefeteig Keyword: Auffrischbrot, Weizenvollkornmehl Servings: 2 Brot-\/e 750 g Wasser leitungskalt 9 g Frischhefe 140 g Sauerteig-Anstellgut Reste vom F\u00fcttern 1000 g Weizenvollkornmehl 24 g Salz 10 g Pflanzen\u00f6l 20 g Dattelsirup [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":358452,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[51618,1201,179981],"dealstore":[],"offerexpiration":[],"class_list":["post-358451","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-brotdoc","tag-der","tag-weizenvollkornalltagsbrot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Weizenvollkorn-Alltagsbrot | der brotdoc - Som2ny Network<\/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:\/\/accountants4yourbusiness.co.uk\/?p=358451\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Weizenvollkorn-Alltagsbrot | der brotdoc - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Weizenvollkorn-Alltagsbrot Ein dezidiertes Alltagsrezept f\u00fcr Vollkornbrot, das sich auch spontan in der Woche backen l\u00e4sst. Herstellungszeit am Backtag4 Stunden Std. 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