{"id":7077511,"date":"2026-11-11T01:44:28","date_gmt":"2026-11-11T01:44:28","guid":{"rendered":"https:\/\/accountants4yourbusiness.co.uk\/?p=7077511"},"modified":"2026-11-11T01:44:28","modified_gmt":"2026-11-11T01:44:28","slug":"roggen-dinkel-graubrot-backhausgefluster","status":"publish","type":"post","link":"https:\/\/accountants4yourbusiness.co.uk\/?p=7077511","title":{"rendered":"Roggen-Dinkel-Graubrot &#8211; Backhausgefl\u00fcster"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<h2 class=\"wp-block-heading\">Hier habe ich ein Rezept f\u00fcr Euch f\u00fcr ein Sauerteigbrot als klassisches Graubrot. Also ein Mischbrot aus den Getreidearten Roggen und Dinkel \u2013 eben ein Roggen-Dinkel-Graubrot. Gebacken im Kasten, wodurch es auch f\u00fcr Beginner gut herstellbar ist. Hergestellt ohne weitere Hefezugabe. Wer allerdings mag, kann gern etwas hinzuf\u00fcgen um die Lockerung verl\u00e4sslicher zu gestalten, beispielsweise weil das Anstellgut, also der Sauerteigansatz, an Aktivit\u00e4t eingeb\u00fc\u00dft hat.<\/h2>\n<p class=\"wp-block-paragraph\">Dank des h\u00f6heren Roggenanteils ist dieses Brot nuancenreich im Geschmack. Unterst\u00fctz wird dieser Geschmack noch dadurch, dass das Roggenmehl \u00fcberwiegend als Sauerteig zum Einsatz kommet. Der nussig-milde Dinkel verleiht dem Brot eine angenehm abgerundete Komponente.<br \/>Insgesamt eine runde Sache, auch f\u00fcr Brotbackneulinge. Das Roggen-Dinkel-Graubrot ist ein wohlschmeckendes Brot f\u00fcr vielerlei Arten an Brotbel\u00e4gen.<\/p>\n<p><span id=\"more-3306\"\/><\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"503\" src=\"https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ-960x503.jpg\" alt=\"\" class=\"wp-image-3307\" srcset=\"https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ-960x503.jpg 960w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ-595x312.jpg 595w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ-480x252.jpg 480w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ-768x403.jpg 768w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2026\/07\/Kasten-Graubrot-ohne-Hefe-GANZ.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\"\/><figcaption class=\"wp-element-caption\">Roggen-Dinkel-Graubrot als Kastenbrot<\/figcaption><\/figure>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"450\" height=\"150\" src=\"https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/logoWeiss.png\" alt=\"\" class=\"wp-image-3184\"\/><figcaption class=\"wp-element-caption\">Brotbackkurse f\u00fcr naturbelassenes Brot wie zu Omas Zeite<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\">Brot selber Backen: Roggen-Dinkel-Graubrot als Kastenbrot<\/h2>\n<h3 class=\"wp-block-heading\">Rezept f\u00fcr ein circa 750 g-Sauerteigbrot<\/h3>\n<p class=\"wp-block-paragraph\"><strong>Sauerteig:<\/strong><br \/>19 g Anstellgut mit guter Aktivit\u00e4t (auf Weizen-, Dinkel- oder Roggenbasis)<br \/>190 g Wasser, 40 \u00b0C<br \/>190 g Roggenmehl 1150<\/p>\n<p class=\"wp-block-paragraph\"><strong>Brotteig:<\/strong><br \/>399 g (circa) Sauerteig, reif<br \/>115 g Wasser, kalt<br \/>50 g Roggenmehl 1150<br \/>200 g Dinkelmehl 630<br \/>10 g Salz<br \/>( evtl. 3 g Hefe, frisch)<\/p>\n<p>Au\u00dferdem: Roggenmehl 1150 zum Arbeiten<\/p>\n<h3 class=\"wp-block-heading\">Herstellung<\/h3>\n<p class=\"wp-block-paragraph\">F\u00fcr den <strong>Sauerteig <\/strong>das Anstellgut im Wasser grob verteilen und mit dem Mehl vermischen. Bei Raumtemperatur (ca. 21 \u00b0C) f\u00fcr 12-15 Stunden abgedeckt reifen lassen.<\/p>\n<p class=\"wp-block-paragraph\">Zur Bereitung des<strong> Hauptteiges<\/strong> (Brotteig \u201eRoggen-Dinkel-Graubrot\u201c):<br \/>Alle Zutaten in den Kessel der Knetmaschine geben und Kneten (alternativ per Hand):<br \/>Stufe I: 5 Minuten<br \/>Stufe II: 6 \u2013 8 Minuten<\/p>\n<p>Der Teig sollte glatt und etwas feucht-klebend sein. <br \/>Die Teigtemperatur ca. 25-26 \u00b0C betragen.<\/p>\n<h3 class=\"wp-block-heading\">Teigruhe und -bearbeitung<\/h3>\n<p class=\"wp-block-paragraph\">Den Teig in eine Sch\u00fcssel oder auf den Arbeitstisch geben und abdecken.<br \/>Ruhezeit 45 Minuten bei Raumtemperatur (ca. 21 \u00b0C)<\/p>\n<h3 class=\"wp-block-heading\">Teigaufarbeitung<\/h3>\n<p class=\"wp-block-paragraph\">Den Teig auf eine bemehlte Arbeitsfl\u00e4che geben. Ein St\u00fcck des Teigrandes greifen, leicht nach oben dehnen , in die Teigmitte klappen und andr\u00fccken, Anschlie\u00dfend das n\u00e4chste St\u00fcck des Teigrandes fassen und genauso verfahren. Auf diese Weise weitermachen, bis der teig zu einer Kugel mir einer gespannten Teigkugel gebildet hat.<br \/>Durch Langrollen des Teigst\u00fcckes einen gleichm\u00e4\u00dfigen Strang formen und diesen in die eingefettet Backform geben.<\/p>\n<p class=\"wp-block-paragraph\">Kastenbackform: \u201e750 g\u201c, eingefettet<\/p>\n<p class=\"wp-block-paragraph\">Als Dekor die Oberseite des in der Kastenform liegenden Teigstranges mit Roggenmehl besieben.<\/p>\n<h3 class=\"wp-block-heading\">G\u00e4ren und Backen \u201eRoggen-Dinkel-Graubrot\u201c<\/h3>\n<p class=\"wp-block-paragraph\">Den geformten Teig in der Kastenform zur St\u00fcckgare stellen und bis zur Vollreife g\u00e4ren lassen<br \/>(ca. 3-4 Stunden, abgedeckt bei Raumtemperatur (ca. 21 \u00b0C)). Je nach Sauerteigaktivit\u00e4t kann die Zeit variieren und von den genannten Zeiten abweichen.<\/p>\n<p class=\"wp-block-paragraph\">Den geg\u00e4rten Teigling in der Kastenform in den vorgeheizten Ofen geben und Backen:<\/p>\n<p class=\"wp-block-paragraph\"><strong>Backen:<\/strong><br \/>Ober- und Unterhitze (vorgeheizt)<br \/>250 \u00b0C \/ mit Dampf \/  12 Minuten anbacken,<br \/>anschlie\u00dfend die Ofent\u00fcr kurz \u00f6ffnen um den Dampf raus zu lassen weiter bei<br \/>200 \u00b0C \/ 30 Minuten ;<br \/>anschlie\u00dfend die Ofent\u00fcr kurz \u00f6ffnen um den Dampf raus zu lassen<br \/>weiter backen bei<br \/>210 \u00b0C \/ ca. 10 Minuten \/ Ofent\u00fcr einen Spalt ge\u00f6ffnet lassen<\/p>\n<p class=\"wp-block-paragraph\">Gesamtbackzeit: ca. 52 Minuten<\/p>\n<p>Das \u201eRoggen-Dinkel-Graubrot\u201c auf einem Kuchengitter ausk\u00fchlen lassen.<\/p>\n<p>\u00a0<\/p>\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/backhausgefl\u00fcster.de\/rezepte\" target=\"_blank\" rel=\"noreferrer noopener\"><strong>Weitere Rezepte f\u00fcr gutes Brot, gute Br\u00f6tchen und mehr der BrotBackKunst \u2013 DER Backschule f\u00fcr professionell gehaltene Brotbackkurse f\u00fcr Jedermann im Haushaltsofen<\/strong><\/a><\/p>\n<p class=\"wp-block-paragraph\">Das Brot \u2013 Rezept ist entwickelt von Andr\u00e9 Hilbrunner,\u00a0Gr\u00fcnder und Inhaber der Backschule <a href=\"https:\/\/www.brotbackkunst.de\/\">BrotBackKunst<\/a> \u2013 sowie professioneller Produktentwickler f\u00fcr nat\u00fcrliches Brot , Br\u00f6tchen und Backwaren.<\/p>\n<p class=\"wp-block-paragraph\">Das Rezept dient der Orientierung und ist in den meisten F\u00e4llen auf die Gegebenheiten vor Ort anzupassen.<\/p>\n<p>Neben den eingesetzten Rohstoffen spielen insbesondere die Lager- und G\u00e4rbedingungen der (Vor-)Teige, wie Temperatur und Luftfeuchte, die Teigknetung und die Backbedingungen eine zentrale Bedeutung.<\/p>\n<p>\u00a0<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Hier habe ich ein Rezept f\u00fcr Euch f\u00fcr ein Sauerteigbrot als klassisches Graubrot. Also ein Mischbrot aus den Getreidearten Roggen und Dinkel \u2013 eben ein Roggen-Dinkel-Graubrot. Gebacken im Kasten, wodurch es auch f\u00fcr Beginner gut herstellbar ist. Hergestellt ohne weitere Hefezugabe. Wer allerdings mag, kann gern etwas hinzuf\u00fcgen um die Lockerung verl\u00e4sslicher zu gestalten, beispielsweise [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7077512,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[5708,51666,55045,55046,53562,51668,56703,51669,51670,56707,64001,51674,60473,51675,55048,176531,51676,56714,51677,235864,56718,59135,235865,235867,51679,51680,51681,51682,61786,235866],"dealstore":[],"offerexpiration":[],"class_list":["post-7077511","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-artisan","tag-backen","tag-backen-mit-sauerteig","tag-backen-ohne-hefe","tag-backhausgefluster","tag-backschule","tag-bekommliches-brot","tag-brot","tag-brot-backen","tag-brot-ohne-zusatze","tag-brot-rezept","tag-brot-selber-backen","tag-brot-wie-zu-omas-zeiten","tag-brotbacken","tag-brotbackkunst","tag-brotbackschule","tag-brotrezept","tag-graubrot","tag-gutes-brot","tag-leckeres-brot","tag-mischbrot","tag-naturbelassenes-brot","tag-roggen-dinkel-brot","tag-roggendinkelgraubrot","tag-saftiges-brot","tag-sauerteig","tag-sauerteigbrot","tag-selber-backen","tag-wissen-was-drin-ist","tag-wohlschmeckendes-brot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Roggen-Dinkel-Graubrot - Backhausgefl\u00fcster - 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=7077511\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roggen-Dinkel-Graubrot - Backhausgefl\u00fcster - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Hier habe ich ein Rezept f\u00fcr Euch f\u00fcr ein Sauerteigbrot als klassisches Graubrot. 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