{"id":320117,"date":"2025-11-26T13:48:50","date_gmt":"2025-11-26T13:48:50","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/champagner-roggen-kruste-backhausgefluster\/"},"modified":"2025-11-26T13:48:50","modified_gmt":"2025-11-26T13:48:50","slug":"champagner-roggen-kruste-backhausgefluster","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=320117","title":{"rendered":"Champagner-Roggen-Kruste &#8211; Backhausgefl\u00fcster"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<h2>Reines Roggenbrot zu 100 % aus der Sorte Champagnerroggen<\/h2>\n<p>Die Champagner-roggen-Kruste ist ein herzhaftes Brot, bestehend aus 100 % Roggen aus der seit rund 100 Jahren bekannten Getreidesorte \u201eChampagnerroggen\u201c.<\/p>\n<p>Der Champagnerroggen ist grunds\u00e4tzlich milder im Geschmack als unsere heutigen Standardroggensorten. Das Aromenspektrum ist daf\u00fcr um so reichhaltiger und komplexer. Zudem wurde er z\u00fcchterisch nicht so stark bearbeitet, wie moderne Roggensorten. Hierdurch weist er eine gute Enzymatik auf. Diese wiederum ist Voraussetzung f\u00fcr eine gute Lockerung, eine r\u00f6sche Kruste mit angenehmer Krustenfarbe sowie den vollmundigen Geschmack des Brotes bei guter Frischhaltung.<\/p>\n<p><span id=\"more-3179\"\/><\/p>\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"960\" height=\"504\" src=\"https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ-960x504.jpg\" alt=\"\" class=\"wp-image-3180\" srcset=\"https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ-960x504.jpg 960w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ-595x312.jpg 595w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ-480x252.jpg 480w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ-768x403.jpg 768w, https:\/\/xn--backhausgeflster-uzb.de\/wp-content\/uploads\/2025\/08\/Champagner-Roggen-Brot-freigeschoben-fein-gerissene-Oberseite-GANZ.jpg 1200w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\"\/><figcaption class=\"wp-element-caption\">Die Champagner-Roggen-Kruste mit fein ge\u00e4stelter Oberfl\u00e4chenstruktur<\/figcaption><\/figure>\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><a href=\"https:\/\/www.brotbackkunst.de\/\"><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\"\/><\/a><figcaption class=\"wp-element-caption\">Backschule f\u00fcr naturbelassenes Brot wie zu Omas Zeiten<\/figcaption><\/figure>\n<\/div>\n<h2 class=\"wp-block-heading\">Brot selber Backen: Champagner-Roggen-Kruste<\/h2>\n<h3>Bezugsquelle Champagnerroggen<\/h3>\n<p>Aussergew\u00f6hnliche Mehle, wie das Champagnerroggenmehl Type 1000 beziehe ich gern von<a href=\"https:\/\/bongu.de\/\"> bon\u2019gu<\/a>.<br \/>Es stammt hier aus dem Elsa\u00df, wodurch sich auch die franz\u00f6sische Mehltype erkl\u00e4rt. <br \/>Nach deutscher Lesart handelt sich um die Type 997 (alternativ 1150).<\/p>\n<h3 class=\"wp-block-heading\">Rezept f\u00fcr ein Roggenbrot von gut 1-Kg Gewicht<\/h3>\n<p><strong>Sauerteig:<\/strong><br \/>28 g Anstellgut mit guter Aktivit\u00e4t (auf Weizen-, Dinkel- oder Roggenbasis)<br \/>235 g Wasser, 40 \u00b0C<br \/>275 g Champagner-Roggenmehl Type 1000<\/p>\n<p><strong>Hauptteig:<\/strong><br \/>528 g (circa) Sauerteig, reif<br \/>260 g Wasser, 40 \u00b0C<br \/>395 g Champagner-Roggenmehl Type 1000<br \/>15 g Salz<br \/>10 g Hefe, frisch<br \/>_________________________________<br \/>ca. 1.208 g Brotteig<\/p>\n<h3 class=\"wp-block-heading\">Herstellung<\/h3>\n<p>F\u00fcr den <strong>Sauerteig <\/strong>das Anstellgut im Wasser grob verteilen und mit dem Mehl vermischen. Bei Raumtemperatur (21-22 \u00b0C) f\u00fcr 12-15 Stunden abgedeckt reifen lassen.<\/p>\n<p>Zur Bereitung des<strong> Hauptteiges<\/strong> (Brotteig \u201eChampagner-Roggen-Kruste\u201c):<br \/>S\u00e4mtliche Zutaten in den Knetkessel der Maschine geben und Kneten:<br \/>Stufe I: 8 Minuten<br \/>Stufe II: 3 Minuten<\/p>\n<p>Der Teig ist etwas weich und klebrig.<br \/>Die Teigtemperatur sollte zwischen 25 und 26 \u00b0C betragen.<\/p>\n<h3 class=\"wp-block-heading\">Teigruhe<\/h3>\n<p>Den Teig in eine Teigbox \/ Sch\u00fcssel odewr auf den Arbeitstisch geben und abdecken.<br \/>Ruhezeit 30-40 Minuten bei Raumtemperatur (ca. 21 \u00b0C).<\/p>\n<h3 class=\"wp-block-heading\">Teigaufarbeitung<\/h3>\n<p>Mit Mehl arbeitend den Teig auf dem Arbeitstisch rundformen (Rundwirken):<br \/>Hierzu kann man behelfsweise, sofern man mit dem klasischen Rundwirken an sich nicht zurecht kommt, die Teigr\u00e4nder mittels eines Teigschabers oder mit den H\u00e4nden unter den Teig schieben, so dass sich eine gespannte Teigkugel aufbaut.<br \/>Den geformten Teigling mit dessen Schluss nach unten in den gut bemehlten G\u00e4rkorb geben.<br \/>Die Oberseite leicht, und dennoch vollfl\u00e4chig bemehlen.<\/p>\n<p>G\u00e4rkorb: \u201e1-Kg, rund\u201c, best\u00e4ubt mit Champagner-Roggenmehl<\/p>\n<h3>G\u00e4ren und Backen \u201eK\u00fcrbiskern Joghurt-Kruste\u201c<\/h3>\n<p>Den geformten Teig im G\u00e4rkorb zur St\u00fcckgare stellen und bis zur Vollreife g\u00e4ren lassen<br \/>(ca. 120-150 Minuten abgedeckt bei Raumtemperatur (ca. 21 \u00b0C).<\/p>\n<p>Unmittelbar vor dem Backen den geg\u00e4rten Teigling aus dem G\u00e4rkorb \u201elupfen\u201c; so dass zum Backen die Seite oben liegend ist, mit der der Teigling auch im G\u00e4rkorb nach oben sichtbar liegend war. Die rissige Oberfl\u00e4che liegt nun nach oben liegen zu Backen.<br \/>Anschlie\u00dfend backen.<\/p>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Reines Roggenbrot zu 100 % aus der Sorte Champagnerroggen Die Champagner-roggen-Kruste ist ein herzhaftes Brot, bestehend aus 100 % Roggen aus der seit rund 100 Jahren bekannten Getreidesorte \u201eChampagnerroggen\u201c. Der Champagnerroggen ist grunds\u00e4tzlich milder im Geschmack als unsere heutigen Standardroggensorten. Das Aromenspektrum ist daf\u00fcr um so reichhaltiger und komplexer. Zudem wurde er z\u00fcchterisch nicht so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":320118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[139],"tags":[147679,5708,51666,53562,147680,51669,51670,147681,51674,60473,51675,55049,147682,147683,147684,147688,51677,147685,64006,59135,56722,62865,51679,51680,51681,51682,147686,147687,61786],"dealstore":[],"offerexpiration":[],"class_list":["post-320117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-alte-getreidesorten","tag-artisan","tag-backen","tag-backhausgefluster","tag-bekommtliches-brot","tag-brot","tag-brot-backen","tag-brot-mit-guter-frischhaltung","tag-brot-selber-backen","tag-brot-wie-zu-omas-zeiten","tag-brotbacken","tag-brotrezepte","tag-champagner-roggen-kruste","tag-champagnerroggen","tag-champagnerroggenbrot","tag-champagnerroggenkruste","tag-gutes-brot","tag-haltbares-brot","tag-krustenbrot","tag-naturbelassenes-brot","tag-naturliches-brot","tag-roggenbrot","tag-saftiges-brot","tag-sauerteig","tag-sauerteigbrot","tag-selber-backen","tag-urgetreide","tag-urroggenbrot","tag-wissen-was-drin-ist"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Champagner-Roggen-Kruste - 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:\/\/fivemor.com\/?p=320117\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Champagner-Roggen-Kruste - Backhausgefl\u00fcster - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Reines Roggenbrot zu 100 % aus der Sorte Champagnerroggen Die Champagner-roggen-Kruste ist ein herzhaftes Brot, bestehend aus 100 % Roggen aus der seit rund 100 Jahren bekannten Getreidesorte \u201eChampagnerroggen\u201c. Der Champagnerroggen ist grunds\u00e4tzlich milder im Geschmack als unsere heutigen Standardroggensorten. Das Aromenspektrum ist daf\u00fcr um so reichhaltiger und komplexer. 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