Schwabenkorn

Idee hab ich von Schlundis Blog
Am Tag vor dem Backen:

Sauerteig
95 g Dinkelvollkornmehl
95 g Wasser
10 g Anstellgut – ich habe von meinem Roggen ASG genommen!
Die Zutaten vermischen und 12 – 16 Stunden bei Raumtemperatur reifen lassen.

Brühstück
75 g Dinkelflocken
75 g Sonnenblumenkerne
150 g Wasser, kochend
Dinkelflocken und die Sonnenblumenkerne in einer Pfanne ohne Fett kurz anrösten und mit dem kochenden Wasser überbrühen.

Abgedeckt abkühlen lassen


Zutaten insgesamt: 

200 g Dinkel-Vollkorn-Sauerteig
300 g Brühstück
500 g Dinkelvollkornmehl
375 g Wasser, lauwarm
12 g Salz
10 g Hefe – ich hatte noch 1 Eßl LM ( Weizensauerteig )untergemischt

Am Backtag
Alle Zutaten kurz auf langsamer Stufe vermischen, dann auf mittlerer Stufe 5 Minuten lang kneten. Den Teig danach ca 20 Minuten in der Knetschüssel entspannen  lassen.

Eine Kastenform ( 30 Cm ) gut einbuttern und mit Sonnenblumenkernen oder Haferflocken  ausstreuen.
Den Teig einfüllen, glattstreichen und mit Haferflocken oder Körnern bestreuen.
Abgedeckt bei Zimmertemperatur weitere ca 45 Minuten gehen lassen.

Den Backofen auf 240°C Ober-/Unterhitze aufheizen.
Das Brot 15 Minuten anbacken.
Dann die Temperatur auf 190°C senken und in etwa 45 Minuten fertig backen.

7 Einträge in “Schwabenkorn

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