{"id":1100,"date":"2021-07-18T18:15:21","date_gmt":"2021-07-18T18:15:21","guid":{"rendered":"https:\/\/hermannsblog.de\/?p=1100"},"modified":"2021-07-19T19:50:18","modified_gmt":"2021-07-19T19:50:18","slug":"reines-vollkornbrot-weizen-dinkel","status":"publish","type":"post","link":"https:\/\/hermannsblog.de\/index.php\/2021\/07\/18\/reines-vollkornbrot-weizen-dinkel\/","title":{"rendered":"Reines Vollkornbrot – Weizen-Dinkel"},"content":{"rendered":"

Zweiter Teil der Vollkornreise \ud83d\ude42
\nDiesmal sollte es ein fast reines Weizen-Vollkorn werden, mit einem kleinen Anteil Dinkel-Vollkorn. Alles selbst gemahlen in der Mockmill auf Stufe 1. Das Mehl habe ich am Vorabend gemahlen und eine Prise Vitamin C zugegeben.<\/p>\n

Auch hier sorgt ein Mehlkochst\u00fcck mit Buttermilch und ein Br\u00fchst\u00fcck aus ger\u00f6stetem Altbrot f\u00fcr Frischhaltung, Fluffigkeit und Geschmack. Getrieben durch meinen Weizensauerteig.<\/p>\n

Reines Vollkornbrot – Weizen-Dinkel<\/a><\/p>\n

Rezept direkt im Brotrechner<\/a><\/p>\n

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