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Körnerbrötchen
Zubereitungszeit 130–140 Minuten
10 Brötchen
Zutaten
1 Würfel Hefe (42 g)
1 TL Rübenkraut
1 EL Malzextrakt
300 ml Wasser, lauwarm
150 g dunkles Roggenmehl Type 1150
450 g Weizenmehl Type 405
2–3 TL Salz
75 g Sauerteig
Zum Bestreuen
je 3 EL Leinsamen, Sesam, Sonnenblu
-
menkerne
Zubereitung
Hefe, Rübenkraut und Malzextrakt unter
Rühren in lauwarmem Wasser auflösen.
Roggenmehl, Weizenmehl und Salz mi-
schen, den Sauerteig dazugeben. An-
schließend mit dem Malz-Wasser zu ei-
nem glatten Teig verkneten. Im Back-
ofen zugedeckt bei 35 °C Ober-/Unter
-
hitze ca. 45 Minuten gehen lassen.
Leinsamen, Sesam und Sonnenblumen
-
kerne mischen.
Teig leicht durchkneten und 10 Bröt
-
chen formen. Die Brötchen mit Wasser
bestreichen und mit der Oberseite in
das Körnergemisch drücken. Brötchen
auf ein Backblech/gelochtes Gour
-
met-Backblech legen und nochmals bei
35 °C Ober-/Unterhitze ca. 45 Minuten
gehen lassen. Dann goldbraun backen.
Einstellungen
Betriebsart Klimagaren d
Anzahl/Art der
Dampfstöße
i
Temperatur 190–210 °C
Wassermenge ca. 150 ml
Ebene 2
1. Dampfstoß sofort nach Gar
-
gut-Einschub
Backzeit 25–30 Minuten
Tipps & mehr
Fügen Sie dem Mehl 1/2 TL Brotgewürz
(Anis, Koriander und gemahlenen Küm-
mel) zu, um eine würzige Variante zu
erhalten.
Rezepte
130
130


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