{"id":234673,"date":"2025-05-10T12:54:57","date_gmt":"2025-05-10T12:54:57","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/kasten-hefe-und-mehr\/"},"modified":"2025-05-10T12:54:57","modified_gmt":"2025-05-10T12:54:57","slug":"kasten-hefe-und-mehr","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=234673","title":{"rendered":"Kasten | Hefe und mehr"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n\t\t\t<img decoding=\"async\" src=\"https:\/\/vg04.met.vgwort.de\/na\/b9105c8aaf004f6babb821f10cb6a735\" 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-26521 alignleft\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-3-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-3-200x300.jpg 200w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-3-100x150.jpg 100w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-3.jpg 213w\" sizes=\"(max-width: 200px) 100vw, 200px\"\/>Wer viel b\u00e4ckt und Rezepte entwickelt, der hat auch immer mal wieder Ausschuss-Brote. Und auch im Leben mit kleinen Kr\u00fcmmelchen sind angeknabberte und nicht aufgegessene Brote ein h\u00e4ufiger Anblick. W\u00e4hrend mit Butter beschmierte Brotscheiben hier gerne zu Crutons verarbeitet werden, trocknete ich alles, was \u201cnaturbelassen\u201d ist, um es sp\u00e4ter zu Semmelbr\u00f6seln zu verarbeiten. Und so kann es gut sein, dass man bei mir im Vorratsschrank auch schon mal zwei bis drei verschiedene Sorten Semmelbr\u00f6sel findet: es gibt welche aus Wei\u00dfbrot, eine aus Voll- und K\u00f6rnerbroten und besonders aromatische ger\u00f6stete Schwarzbrotbr\u00f6sel.<\/p>\n<p>Bei diesem Mehrkornbrot sorgen die Schwarzbrotbr\u00f6sel zusammen mit Malzflocken und Saaten f\u00fcr ein sehr feines Aroma. Die Teigmenge ist dabei ausreichend f\u00fcr vier kleine 500g-Formen oder entsprechend zwei 1kg-Formen. Wem das zuviel ist, kann das Rezept auch einfach halbieren, allerdings verschwinden die leckeren Brotscheiben bei uns schneller, als ich gucken kann.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-medium wp-image-26519\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-1-200x300.jpg\" alt=\"\" width=\"200\" height=\"300\" srcset=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-1-200x300.jpg 200w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-1-100x150.jpg 100w, https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2025\/05\/Mehrkornkasten-1.jpg 213w\" sizes=\"auto, (max-width: 200px) 100vw, 200px\"\/>ergibt 4 kleine Brote<\/p>\n<p>Sauerteig<\/p>\n<ul>\n<li>40g Roggensauerteig<\/li>\n<li>400g Roggenmehl Type 1150<\/li>\n<li>400g Wasser (55\u00b0C)<\/li>\n<\/ul>\n<p>Br\u00fchst\u00fcck<\/p>\n<ul>\n<li>50g Roggenmalzflocken<\/li>\n<li>50g getrocknetes (Schwarz-) Brot, ger\u00f6stet und fein gerieben<\/li>\n<li>100g Gerstenflocken (oder Haferflocken)<\/li>\n<li>100g (Gold-)Leinsamen<\/li>\n<li>100g Sonnenblumenkerne (optional ger\u00f6stet)<\/li>\n<li>400g kochendes Wasser<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>700g Mehl Type 550<\/li>\n<li>425g kaltes Wasser (8\u00b0C)<\/li>\n<li>10g aktives Malz<\/li>\n<li>5g Hefe (optional zur leichteren Teigsteuerung)<\/li>\n<\/ul>\n<p>sp\u00e4ter Einkneten<\/p>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li>Sauerteig<\/li>\n<li>Br\u00fchst\u00fcck<\/li>\n<li>100g Roggenvollkornmehl<\/li>\n<li>30g Butter<\/li>\n<li>30g Salz<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>Die Zutaten f\u00fcr den Sauerteig miteinander verr\u00fchren und bei Raumtemperatur 10-12 Stunden gehen lassen, bis sich das Volumen verdoppelt hat.<\/p>\n<p>Die Zutaten f\u00fcr das Br\u00fchst\u00fcck mischen und 30 min quellen lassen.<\/p>\n<p>Dann alle Zutaten f\u00fcr den Teig zuerst 3 min bei langsamer Geschwindigkeit, dann weiter 8 min auf schneller Geschwindigkeit kneten.Nun werden die Zutaten zum sp\u00e4teren Einkneten hinzugef\u00fcgt und mit langsamer Geschwindigkeit geknetet, bis ein homogener Teig entstanden ist (etwa 3-5 min).<\/p>\n<p>Den Teig 2 Stunden gehen lassen.Nach 30 und 60 min den Teig in der Sch\u00fcssel zusammenfalten.<\/p>\n<p>Nun den Teig vierteln und 10 min entspannen lassen, dann zu ovalen Broten formen und die Brote mit der Saumseite nach unten in vier gefettete Kastenformen (500) geben.<\/p>\n<p>75-90 min bis zur Vollgare gehen lassen.<\/p>\n<p>Den Ofen auf 250\u00b0C vorheizen. Die Brote einschneiden und f\u00fcr 10 min mit Dampf bei 250\u00b0C backen. Dann die Temperatur auf 210\u00b0C reduzieren und f\u00fcr weitere 35 min backen. Die Brote aus den Formen nehmen und die letzten 10 min ohne Form zu Ende backen.<\/p>\n<p>Tipp: Wer lieber 1kg-Formen verwendet, verl\u00e4ngert die Backzeit um 10-15 min.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Wer viel b\u00e4ckt und Rezepte entwickelt, der hat auch immer mal wieder Ausschuss-Brote. Und auch im Leben mit kleinen Kr\u00fcmmelchen sind angeknabberte und nicht aufgegessene Brote ein h\u00e4ufiger Anblick. W\u00e4hrend mit Butter beschmierte Brotscheiben hier gerne zu Crutons verarbeitet werden, trocknete ich alles, was \u201cnaturbelassen\u201d ist, um es sp\u00e4ter zu Semmelbr\u00f6seln zu verarbeiten. Und so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":234674,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[52336,86949,34642,9841],"dealstore":[],"offerexpiration":[],"class_list":["post-234673","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-hefe","tag-kasten","tag-mehr","tag-und"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Kasten | 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=234673\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kasten | Hefe und mehr - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Wer viel b\u00e4ckt und Rezepte entwickelt, der hat auch immer mal wieder Ausschuss-Brote. 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