{"id":139584,"date":"2025-03-17T12:29:32","date_gmt":"2025-03-17T12:29:32","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/graubrot-ohne-sauerteig-anfanger-rezept-hefe-und-mehr\/"},"modified":"2025-03-17T12:29:32","modified_gmt":"2025-03-17T12:29:32","slug":"graubrot-ohne-sauerteig-anfanger-rezept-hefe-und-mehr","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=139584","title":{"rendered":"Graubrot ohne Sauerteig (Anf\u00e4nger-Rezept) | Hefe und mehr"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<p>\n\t\t<span class=\"ee-spinner ee-spin\"\/><span style=\"display:none;\">lade&#8230;<\/span>\n\t<\/p>\n<div id=\"post-26438\">\t\t\t\t\t<!-- .entry-header -->&#13;<\/p>\n<div class=\"entry-content\">\n\t\t\t<img decoding=\"async\" src=\"https:\/\/vg04.met.vgwort.de\/na\/239a0807813e4f14bf48fbf6cfff287c\" width=\"1\" height=\"1\" alt=\"\" class=\"wpvgw-marker-image\" loading=\"eager\" data-no-lazy=\"1\" referrerpolicy=\"no-referrer-when-downgrade\" style=\"display:none;\"\/> <\/p>\n<p><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-26440 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-1-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-1-199x300.jpg 199w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-1-100x150.jpg 100w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-1.jpg 319w\" sizes=\"(max-width: 199px) 100vw, 199px\"\/>Erinnert ihr euch noch an die <a href=\"https:\/\/www.hefe-und-mehr.de\/alphaindex\/#Beginner\">Anf\u00e4nger-Reihe<\/a>? Das sind einfache Rezepte, die ohne viel Backzubeh\u00f6r und -Erfahrung funktionieren. Die ersten 22 Posts der Reihe erkl\u00e4ren zudem die wichtigsten Brotback-Basics von Dampf bis zum Kneten. Seitdem habe ich in loser Folge weitere Rezepte ver\u00f6ffentlicht. Da viele zu Beginn ihrer Brotback-Karriere ein wenig Scheu vor Sauerteig haben, waren auch einige Rezept f\u00fcr Roggenmischbrote ohne Sauerteig dabei: ein <a href=\"https:\/\/www.hefe-und-mehr.de\/2017\/07\/klever-schwarzbrot\/\">Schwarzbrot mit Buttermilch (Klever Schwarzbrot)<\/a>, <a href=\"https:\/\/www.hefe-und-mehr.de\/2016\/04\/roggenmischbrot-ohne-sauerteig\/\">ein freigeschobenes Roggenmischbrot<\/a> und <a href=\"https:\/\/www.hefe-und-mehr.de\/2018\/08\/wrzige-roggenfladen-fr-fortgeschrittene-anfnger\/\">Roggenfladen mit Vinschgauer-Charakter.<\/a><\/p>\n<p>Was bisher fehlte, war ein klassischen Graubrot im Kasten. Und so habe ich ein wenig gebastelt bis dieses Rezept entstanden ist. F\u00fcr etwas Orientierung habe ich das Rezept des\u00a0 <a href=\"https:\/\/www.hefe-und-mehr.de\/2020\/07\/hamburger-feinbrot\/\">Hamburger Feinbrot<\/a>\u00a0 genutzt, das ich sehr.\u00a0 Statt Sauerteig sorgt Joghurt f\u00fcr S\u00e4ure und Aroma und ein Autolyse-Schritt verbessert die Gluten-Entwicklung bevor das Roggenmehl mit seinen Schleimstoffen zum Teig hinzukommt. Obwohl das Brot relativ kurz gef\u00fchrt ist, bekommt es durch die Milchs\u00e4ure des Joghurts geschmackliche Tiefe und eine gute Frischhaltung. Es ist ein gutes Rezept\u00a0 f\u00fcr Anf\u00e4nger und wenn es mal schnell gehen muss.<\/p>\n<p>ergibt 1 Brot<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26441\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-2-199x300.jpg\" alt=\"\" width=\"199\" height=\"300\" srcset=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-2-199x300.jpg 199w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-2-100x150.jpg 100w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/03\/Graubrot-ohne-Sauerteig-2.jpg 319w\" sizes=\"auto, (max-width: 199px) 100vw, 199px\"\/>Autolyse<\/p>\n<ul>\n<li>300g Mehl Type 1050<\/li>\n<li>200g Wasser<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>Autolyse<\/li>\n<li>200g Roggenmehl Type 1150<\/li>\n<li>175g Joghurt<\/li>\n<li>10g Salz\n<\/li>\n<li>8g Hefe<\/li>\n<li>10g inaktives Malz oder Honig\n<\/li>\n<li>15g (Sonnenblumen-) \u00d6l \u00b4<\/li>\n<\/ul>\n<p>F\u00fcr die Autolyse Mehl und Wasser vermischen, bis ein homogener Teig entstanden ist. Den Teig 20 min ruhen lassen. Eine l\u00e4ngere Standzeit ist problemlos m\u00f6glich.<\/p>\n<p>Nun die Zutaten f\u00fcr den Teig hinzuf\u00fcgen und 12 min von Hand kneten (oder 6-8 min bei langsamer Geschwindigkeit mit der Maschine).<\/p>\n<p>Den Teig 2,5 Stunden gehen lassen.<\/p>\n<p>Nun ein l\u00e4ngliche Brot formen und in eine Kastenform (f\u00fcr 750g Brot) setzen.<\/p>\n<p>90 min bis zur Vollgare gehen lassen.<\/p>\n<p>In der Zwischenzeit den Backofen auf 250\u00b0C aufheizen.<\/p>\n<p>Die Brote f\u00fcr 10 min bei 250\u00b0C mit Dampf backen, dann die Temperatur auf 175\u00b0C reduzieren und weitere\u00a0 35 min backen. Nun das Brot aus der Form nehmen und f\u00fcr eine rundherum knusprige Kruste die letzten 15 min ohne Form backen.<\/p>\n<\/p><\/div>\n<p><!-- .entry-content -->&#13;<\/p>\n<footer class=\"entry-meta\"><!-- delete?? -->&#13;<br \/>\n\t\t<\/footer>\n<p><!-- .entry-meta -->&#13;\n\t<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>lade&#8230; &#13; Erinnert ihr euch noch an die Anf\u00e4nger-Reihe? Das sind einfache Rezepte, die ohne viel Backzubeh\u00f6r und -Erfahrung funktionieren. Die ersten 22 Posts der Reihe erkl\u00e4ren zudem die wichtigsten Brotback-Basics von Dampf bis zum Kneten. Seitdem habe ich in loser Folge weitere Rezepte ver\u00f6ffentlicht. Da viele zu Beginn ihrer Brotback-Karriere ein wenig Scheu vor [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":139585,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[59477,56714,52336,34642,59476,51680,9841],"dealstore":[],"offerexpiration":[],"class_list":["post-139584","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-anfangerrezept","tag-graubrot","tag-hefe","tag-mehr","tag-ohne","tag-sauerteig","tag-und"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Graubrot ohne Sauerteig (Anf\u00e4nger-Rezept) | Hefe und mehr - 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=139584\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Graubrot ohne Sauerteig (Anf\u00e4nger-Rezept) | Hefe und mehr - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"lade&#8230; &#013; Erinnert ihr euch noch an die Anf\u00e4nger-Reihe? 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