{"id":121200,"date":"2025-03-09T01:47:40","date_gmt":"2025-03-09T01:47:40","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/pekan-kurbiskern-brot-der-brotdoc\/"},"modified":"2025-03-09T01:47:40","modified_gmt":"2025-03-09T01:47:40","slug":"pekan-kurbiskern-brot-der-brotdoc","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=121200","title":{"rendered":"Pekan-K\u00fcrbiskern-Brot | der brotdoc"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p><em>\u201eMach uns doch bitte mal ein Walnuss-Brot\u201c<\/em> \u2013 sagte Nicole, meine Mitarbeiterin in der Praxis, in der vergangenen Woche. Joaa\u2026 okay\u2026 mit Waln\u00fcssen habe ich bis jetzt noch nie gebacken. Zun\u00e4chst fand ich auch gar keine Zeit dazu, doch das letzte Wochenende er\u00f6ffnete trotz verschiedener Aktivit\u00e4ten im Freundeskreis eine zeitliche L\u00fccke, in der ich es mal probieren konnte. <\/p>\n<p>Zun\u00e4chst aber eine Ank\u00fcndigung: <\/p>\n<figure class=\"wp-block-video\"><video controls=\"\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Teaser-Datum_Brotdoc_22012025_169_neu.mp4\"\/><\/figure>\n<p>Am Mittwoch, 22.01.2025 um 19:30 werde ich erstmals an einem Live-Stream teilnehmen. Unter dem Format <a href=\"https:\/\/www.youtube.com\/@Brot-Kongress\">\u201eBacken \u2013 Der Brotkongress\u201c<\/a> greifen Michaela Emunds und ihr Team seit 2024 interessante Themen rund um das Brotbacken auf und organisieren Streams darum herum. Nach dem \u201eBrotkongress 2024\u201c im Oktober war auch schon Dietmar Kappl in einer Sendung zu Gast. In meinem Stream wird es um das Thema \u201eBrot und Gesundheit\u201c gehen. Wir backen gemeinsam ein Brot aus meinem neuen Buch und ich stehe f\u00fcr Eure medizinischen und brotbezogenene Fragen zur Verf\u00fcgung. Das wird bestimmt eine interessante Veranstaltung, auf die ich mich schon sehr freue. <\/p>\n<p>Zur\u00fcck zum Rezept. Waln\u00fcsse h\u00e4tte ich erst kaufen m\u00fcssen. Vorr\u00e4tig waren noch Pekann\u00fcsse, die den Waln\u00fcssen in Geschmack und Konsistenz aber sehr \u00e4hnlich sind. \u00dcberhaupt: Pekann\u00fcsse mag ich eh lieber als Waln\u00fcsse ;-). Mir schwebte ein locker-saftiges aber dennoch kerniges Brot vor, das nicht zu kr\u00e4ftig ges\u00e4uert ist, um die anderen Aromen nicht zu \u00fcberdecken. <\/p>\n<p>Den Sauerteig habe ich aus dem groben Dinkelschrot (Grahammehl) der Eiling-M\u00fchle gemacht. Schrotsauerteige sollten ausreichend geknetet werden, um die St\u00e4rke aus den Schalen zu l\u00f6sen und die Sauerteigreifung m\u00f6glich zu machen. Der Sauerteig ist absichtlich fest, um die Reifung etwas zu bremsen. Der zweite Kniff f\u00fcr die \u201eMilde\u201c ist ein Mehlkochst\u00fcck mit Milch, in diesem Fall ein leicht ges\u00fc\u00dfter Grie\u00dfbrei, der ebenfalls aus Dinkel hergestellt wird.<\/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\/2025\/01\/Peka1.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31913\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-1024x769.jpg\" alt=\"\" class=\"wp-image-31913\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka1.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\/2025\/01\/Peka3.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31915\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-1024x769.jpg\" alt=\"\" class=\"wp-image-31915\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka3.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><\/figure>\n<\/figure>\n<p>Der Rest des Mehls ist Weizen, damit der Teig eine gute Stabilit\u00e4t und einen ausreichenden Stand bekommt. Wenn ihr mit 550er Mehl arbeiten, dann solltet ihr maximal 50 bis 60 g Wasser in der Bassinage dazugeben. Bei kleberst\u00e4rkerem Tipo 0 Mehl gehen auch 100 g Wasser, oder sogar mehr. <\/p>\n<div id=\"wprm-recipe-container-31911\" class=\"wprm-recipe-container\" data-recipe-id=\"31911\" data-servings=\"3\">\n<div class=\"wprm-recipe wprm-recipe-template-compact1\">\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Pekan-K\u00fcrbiskern-Brot<\/h2>\n<p><span style=\"display: block;\">Ein locker-saftiges Brot f\u00fcr Liebhaber von Saaten und N\u00fcssen<\/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\">Reifezeit Hauptteig<\/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\">3<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> 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 class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-custom_time wprm-recipe-custom_time-minutes\">30<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> Minuten<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-custom_time-unit wprm-recipe-custom_timeunit-minutes\" aria-hidden=\"true\">Min.<\/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\" style=\"\">\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\">Weizensauerteig<\/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\">Dinkelschrot, Pekann\u00fcsse<\/span><\/p>\n<\/div>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">Portionen: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-31911 wprm-recipe-servings-adjustable-text wprm-block-text-bold\" data-recipe=\"31911\" aria-label=\"Adjust recipe servings\">3<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-bold\">Brot-\/e<\/span><\/span><\/p>\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-31911-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"31911\" data-servings=\"3\">\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Sauerteig<\/h4>\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\">150 <\/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\">40 \u00b0C<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">300<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Dinkelschrot grob<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ich: Grahammehl Eiling-M\u00fchle<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">20<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Sauerteig-Anstellgut<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Grie\u00dfbrei<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">150<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Milch<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Dinkelgrie\u00df<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Zucker \/ Honig<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ich: Kokosbl\u00fctenzucker<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Saatenbr\u00fchst\u00fcck<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-amount\">120<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Pekann\u00fcsse<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-amount\">75<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">K\u00fcrbiskerne<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">100<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Wasser<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Hauptteig<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">700<\/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\">kalt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-name\">Reifer Sauerteig <\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">in St\u00fccke gezupft<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-name\">Abgek\u00fchlter Grie\u00dfbrei<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-name\">Abgek\u00fchlte Saaten\/Pekan<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">700<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Weizenmehl Typ 550<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ich: Tipo 0 &#8220;Farina 14&#8221;<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">200<\/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=\"15\"><span class=\"wprm-recipe-ingredient-amount\">26<\/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=\"16\"><span class=\"wprm-recipe-ingredient-amount\">4<\/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=\"22\"><span class=\"wprm-recipe-ingredient-amount\">60<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">Wasser sp\u00e4ter zugeben<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">ich: 100 g <\/span><\/li>\n<li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">25<\/span> <span class=\"wprm-recipe-ingredient-unit\">g<\/span> <span class=\"wprm-recipe-ingredient-name\">K\u00fcrbiskern\u00f6l sp\u00e4ter zugeben<\/span> <span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">alternativ: Pflanzen\u00f6l<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-31911-instructions-container wprm-block-text-normal\" data-recipe=\"31911\">\n<div class=\"wprm-recipe-instruction-group\">\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-31911-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Sauerteigzutaten in die Knetmaschine geben und 15 Minuten bei langsamer Knetgeschwindigkeit vermischen, bis eine Teigkugel entstanden ist. Diese bei Raumtemperatur 10 bis 14 Stunden reifen lassen.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Zutaten f\u00fcr den Grie\u00dfbrei unter st\u00e4ndigem R\u00fchren aufkochen, bis ein Brei entstanden ist. Abk\u00fchlen lassen.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Saaten und N\u00fcsse in einer Pfanne anr\u00f6sten. Das Wasser dar\u00fcbergie\u00dfen und von der Flamme nehmen. Abk\u00fchlen lassen.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Hauptteigzutaten in die Knetsch\u00fcssel geben und langsam zu einem glatten Teig kneten (kann durchaus 15 bis 20 Minuten dauern). Die Knetgeschwindigkeit erh\u00f6hen und noch portionsweise Wasser zugeben, bis der Teig weich ist, sich aber noch von der Sch\u00fcssel l\u00f6st. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Das K\u00fcrbiskern\u00f6l zugeben und einkneten. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Den Teig in eine einge\u00f6lte Wanne geben und 3 bis 4 Stunden reifen lassen. Je nach Konsistenz bis zu 4 mal dehnen und falten. Der Teig sollte einen guten Stand haben. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-6\" 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\">3<\/span> Teiglinge von etwa 900 g Teiggewicht teilen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Teiglinge rund wirken und 20 bis 30 Minuten auf der Arbeitsfl\u00e4che mit Schluss unten ruhen lassen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-8\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Teiglinge langwirken oder rundwirken und im G\u00e4rk\u00f6rbchen 45-55 Minuten reifen lassen. <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-9\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Den Ofen rechtzeitig auf 260 \u00b0C vorheizen (Ober-\/Unterhitze). <\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-10\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Teiglinge auf den Einschie\u00dfer wenden und einschneiden. Mit Schwaden in den Ofen bef\u00f6rdern und die Backtemperatur auf 210 \u00b0C abfallen lassen.<\/span><\/p>\n<\/li>\n<li id=\"wprm-recipe-31911-step-0-11\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p><span style=\"display: block;\">Die Backzeit betr\u00e4gt 45 bis 55 Minuten. Gegen Ende mehrfach den Dampf ablassen. <\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\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\/2025\/01\/Peka4.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31916\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-1024x769.jpg\" alt=\"\" class=\"wp-image-31916\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka4.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Reifer Schrotsauerteig<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31917\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-1024x769.jpg\" alt=\"\" class=\"wp-image-31917\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka5.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Grie\u00dfbrei<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31918\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-1024x769.jpg\" alt=\"\" class=\"wp-image-31918\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka6.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Ger\u00f6stet und mit Wasser vollgesogen<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31919\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-1024x769.jpg\" alt=\"\" class=\"wp-image-31919\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka7.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\/2025\/01\/Peka8.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31920\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-1024x769.jpg\" alt=\"\" class=\"wp-image-31920\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka8.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Nach dem Kneten<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31921\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-1024x769.jpg\" alt=\"\" class=\"wp-image-31921\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka9.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">1. D\/F<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31922\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-1024x769.jpg\" alt=\"\" class=\"wp-image-31922\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka10.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">2. D\/F<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31923\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-1024x769.jpg\" alt=\"\" class=\"wp-image-31923\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka11.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Reifer Hauptteig<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31924\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-1024x769.jpg\" alt=\"\" class=\"wp-image-31924\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka12.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">Vorgeformt<\/figcaption><\/figure>\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"769\" data-id=\"31925\" src=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-1024x769.jpg\" alt=\"\" class=\"wp-image-31925\" srcset=\"https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-1024x769.jpg 1024w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-300x225.jpg 300w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-768x576.jpg 768w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-500x375.jpg 500w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13-624x468.jpg 624w, https:\/\/brotdoc.com\/wp-content\/uploads\/2025\/01\/Peka13.jpg 1535w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\"\/><\/a><figcaption class=\"wp-element-caption\">St\u00fcckgare<\/figcaption><\/figure>\n<\/figure><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>\u201eMach uns doch bitte mal ein Walnuss-Brot\u201c \u2013 sagte Nicole, meine Mitarbeiterin in der Praxis, in der vergangenen Woche. Joaa\u2026 okay\u2026 mit Waln\u00fcssen habe ich bis jetzt noch nie gebacken. Zun\u00e4chst fand ich auch gar keine Zeit dazu, doch das letzte Wochenende er\u00f6ffnete trotz verschiedener Aktivit\u00e4ten im Freundeskreis eine zeitliche L\u00fccke, in der ich es [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":121201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[51618,1201,53461],"dealstore":[],"offerexpiration":[],"class_list":["post-121200","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-brotdoc","tag-der","tag-pekankurbiskernbrot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Pekan-K\u00fcrbiskern-Brot | 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:\/\/fivemor.com\/?p=121200\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pekan-K\u00fcrbiskern-Brot | der brotdoc - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"\u201eMach uns doch bitte mal ein Walnuss-Brot\u201c \u2013 sagte Nicole, meine Mitarbeiterin in der Praxis, in der vergangenen Woche. Joaa\u2026 okay\u2026 mit Waln\u00fcssen habe ich bis jetzt noch nie gebacken. 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Joaa\u2026 okay\u2026 mit Waln\u00fcssen habe ich bis jetzt noch nie gebacken. 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