{"id":62963,"date":"2024-01-12T23:00:00","date_gmt":"2024-01-12T22:00:00","guid":{"rendered":"https:\/\/www.marcelpaa.com\/?post_type=rezepte&#038;p=62963"},"modified":"2024-01-21T16:48:29","modified_gmt":"2024-01-21T15:48:29","slug":"tipps-und-tricks-zu-vollkornbroten","status":"publish","type":"rezepte","link":"https:\/\/www.marcelpaa.com\/rezepte\/tipps-und-tricks-zu-vollkornbroten\/","title":{"rendered":"Tipps und Tricks zu Vollkornbroten"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-62961\" class=\"wprm-recipe-container\" data-recipe-id=\"62961\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-mp-how-to\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Tipps und Tricks zu Vollkornbroten<\/h2>\n\n\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Backen mit Vollkornmehl ist etwas anders, als mit hellen oder dunklen Mehlen. Die entscheidenden Unterschiede schauen wir uns in diesem Beitrag etwas genauer an.<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #fab92b; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #fab92b; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #fab92b; }<\/style><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"0\" height=\"0\" style=\"display:block;width:0px;height:0px\"><defs><linearGradient id=\"wprm-recipe-user-rating-0-33\"><stop 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5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-3 wprm-rating-star-full\" data-rating=\"3\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 3 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-4 wprm-rating-star-full\" data-rating=\"4\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 4 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><span class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#fab92b\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#fab92b\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">4.86<\/span> from <span class=\"wprm-recipe-rating-count\">14<\/span> votes<\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 25px\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/www.marcelpaa.com\/wprm_print\/62961\" style=\"color: #ffffff;background-color: #fab92b;border-color: #fab92b;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"62961\" data-template=\"\" target=\"_blank\" 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19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin das Rezept<\/a>\n    \n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><img decoding=\"async\" src=\"https:\/\/www.marcelpaa.com\/wp-content\/uploads\/2020\/11\/MP-yellow-Logo_icon-40.png\" alt=\"\" data-pin-nopin=\"true\"\/><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n\n<div class=\"wprm-recipe-instructions-container wprm-recipe-62961-instructions-container wprm-block-text-normal\" data-recipe=\"62961\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\">Anleitungen<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Backversuche<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-62961-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">F\u00fcr meinen Backversuch habe ich zweimal das identische Rezept verwendet, allerdings die Herstellung des Teiges leicht ver\u00e4ndert. Wir haben eine Teigausbeute von 180, da Vollkornmehl in der Regel bedeutend mehr Wasser bindet als helle Mehle.<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Beim Vollkornmehl wird das ganze Getreidekorn zu Mehl vermahlen. Im Gegensatz zu \u201eAuszugsmehlen\u201c (helle und dunkle Mehle), wo nur ein Teil des Getreidekorns \u2013 der Mehlk\u00f6rper &#8211; zu Mehl vermahlen wird. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Helle Mehle haben bedeutend bessere Backeigenschaften als Vollkornmehle. D.h. diese Mehle bringen ein gr\u00f6sseres Volumen und eine bessere Stabilit\u00e4t in den Teig. <\/span><div class=\"wprm-spacer\"><\/div><span style=\"display: block;\">Daf\u00fcr sind Vollkornmehl aus ern\u00e4hrungsphysiologischer Sicht, durch die Mineral- und Ballaststoffen in den Schalenteilen, wertvollen. <\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Wie bekomme ich auch mit Vollkornmehl ein Brot mit grossem Volumen?<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-62961-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mit einem <a href=\"https:\/\/www.marcelpaa.com\/rezepte\/rezeptentwicklung-kochstueck\/\" target=\"_blank\"><strong>Kochst\u00fcck<\/strong> <\/a>oder Br\u00fchst\u00fcck arbeiten (indirekte Teigf\u00fchrung), bei untenstehendem Rezept 50 g Mehl und 180 g Wasser verwenden<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Stockgare verl\u00e4ngern und daf\u00fcr die St\u00fcckgare kurz halten (v.a. bei freigeschobenen Broten)<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Schonendes und kurzes Kneten des Teiges<\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Rezept<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-62961-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">500 g Vollkornmehl<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">400 g Wasser<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">10 g Salz<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">5 g Frischhefe<\/span><\/div><\/li><li id=\"wprm-recipe-62961-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: disc;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">50 g Sauerteig<\/span><\/div><\/li><\/ul><\/div><\/div>\n\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-62961\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\">Video<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/h3><div class=\"wprm-recipe-video\"><iframe title=\"Tipps und Tricks zum Vollkornbrot - Backen mit Vollkornmehl\" width=\"640\" height=\"360\" src=\"https:\/\/www.youtube.com\/embed\/ljUh10V_3Jg?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div><\/div>\n\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div><\/div><\/div>\n\n\n<p>Weitere wertvolle Informationen zu diesem Thema findest Du in meinen Online-Kursen \u00ab<a href=\"https:\/\/www.back-academy.ch\/produkt\/vollkornbrote\/\"><strong>Vollkornbrote 1.0<\/strong><\/a>\u00bb und \u00ab<a href=\"https:\/\/www.back-academy.ch\/produkt\/vollkornbrote-2-0-online-kurs\/\"><strong>Vollkornbrote 2.0<\/strong><\/a>\u00bb in der Back Academy.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-weitere-tipps-amp-tricks-zum-backen-von-brot-und-brotchen\"><strong>Weitere Tipps &amp; Tricks zum Backen von Brot und Br\u00f6tchen<\/strong><\/h5>\n\n\n\n<ul>\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/kaisersemmel-fail\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Formen von Kaisersemmeln<\/span><\/strong><\/span><\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/ueberkneteter-brotteig\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">\u00dcberkneteter Teig<\/span><\/strong><\/span><\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/fenstertest\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Wie wichtig ist der &#8222;Fenstertest&#8220;<\/span><\/strong><\/span><\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/einschneiden-von-baguettes\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">H\u00e4ufige Fehler beim Baguette Einschneiden<\/span><\/strong><\/span><\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/unterschiede-sauerteig-vs-lievito-madre\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Unterschiede Sauerteig vs. Lievito Madre<\/span><\/strong><\/span><\/a><\/li>\n\n\n\n<li><a href=\"https:\/\/www.marcelpaa.com\/rezepte\/brot-backen-beginners-guide\/\" target=\"_blank\" rel=\"noopener\"><span style=\"color: #fab92b;\"><strong><span style=\"text-decoration: underline;\">Brot Beginners Guide<\/span><\/strong><\/span><\/a><\/li>\n<\/ul>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-backbleche-topfe-und-co\"><strong><br>Backbleche, T\u00f6pfe und Co.<\/strong><\/h5>\n\n\n\n<p>Welche M\u00f6glichkeiten des Brotbackens mit Gusseisentopf, Glashaube, Bleche usw. Du im normalen Haushaltsofen hast, zeige ich Dir in <span style=\"color: #fab92b;\"><strong><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/backbleche-toepfe-und-co-2\/\">diesem Beitrag<\/a><\/strong>.<\/span><\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-ofen-bedampfen\"><strong>Ofen bedampfen<\/strong><\/h5>\n\n\n\n<p>Tipps und Tricks wie Du Deinen Ofen bedampfen kannst, findest Du <strong><span style=\"color: #fab92b;\"><a style=\"color: #fab92b;\" href=\"https:\/\/www.marcelpaa.com\/rezepte\/dampf-erzeugen-im-haushaltsofen\/\" target=\"_blank\" rel=\"noopener\">hier<\/a>.<\/span><\/strong><\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-brotgrosse\"><strong>Brotgr\u00f6sse<\/strong><\/h5>\n\n\n\n<p>Grunds\u00e4tzlich k\u00f6nnen aus allen meinen Rezepten zu Kleinbrote (Semmel, Br\u00f6tchen) auch sog. Grossbrote, also Brote (und nat\u00fcrlich auch aus den Grossbroten Br\u00f6tchen) gebacken werden. Hierzu kann die Backtemperatur so belassen werden, allerdings muss die Backzeit je nach Gr\u00f6sse der Brote angepasst werden. Die untenstehenden Werte sind Richtwerte, jeder Ofen backt wieder anders:<\/p>\n\n\n\n<p>Als Faustregel gilt:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><tbody><tr><td><strong>Teiggewicht&nbsp;<\/strong><\/td><td><strong>Minuten<\/strong><\/td><td><strong>Teiggewicht<\/strong><\/td><td><strong>Minuten<\/strong><\/td><\/tr><tr><td>40-200 g<\/td><td>25-30 Min.<\/td><td>300-600 g<\/td><td>30-40 Min.<\/td><\/tr><tr><td>600-900 g<\/td><td>40-50 Min.<\/td><td>900-1200 g<\/td><td>50-60 Min.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Wenn Du auf die Unterseite des Brotes klopfst und es sich \u201ehohl\u201c anh\u00f6rt, dann ist es fertig gebacken. Wenn es allerdings dumpf klingt, sollte es noch 5-10 Minuten gebacken werden.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-mehl-austauschen\"><strong>Mehl austauschen<\/strong><\/h5>\n\n\n\n<p>Du m\u00f6chtest das im Rezept verwendete Mehl durch ein anderes ersetzen? Beachte hierzu bitte meinen Beitrag zu den <a href=\"https:\/\/www.marcelpaa.com\/rezepte\/mehl-typ\/\"><strong><span style=\"color: #fab92b;\">Mehltypen<\/span><\/strong><\/a>.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-haufig-gestellte-fragen\"><strong>H\u00e4ufig gestellte Fragen<\/strong><\/h5>\n\n\n\n<p>Auf der Seite &#8222;<a href=\"https:\/\/www.marcelpaa.com\/faq-haeufige-fragen-der-einfach-backen-community\/\"><strong><span style=\"color: #fab92b;\">FAQ &#8211; H\u00e4ufig gestellte Fragen<\/span><\/strong><\/a>&#8220; findest Du eine Sammlung der am h\u00e4ufigsten gestellten Fragen der Community von \u201eeinfach backen\u201c &#8211; Fragen aus allen verwendeten sozialen Medien und Mails.<\/p>\n","protected":false},"featured_media":63087,"parent":0,"comment_status":"open","ping_status":"open","template":"","rezept_kategorien":[2025,106],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.0 (Yoast SEO v22.0) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Tipps und Tricks zu Vollkornbroten - Einfach Backen \u2013 Marcel Paa<\/title>\n<meta name=\"description\" content=\"Backen mit Vollkornmehl ist etwas anders, als mit hellen oder dunklen Mehlen. 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