Description
Weihbrot ist nicht nur gesund, es schmeckt auch hervorragend! Dieses Rezept aus Kärnten hat einfach Klasse. Schnelle und Einfache Brot Rezepte.
Ingredients
Scale
- 400 g Mehl
- 1 Pk Germ (ein Würfel, 41 g)
- 200 ml Milch
- 2 Stk Dotter
- 60 g Kristallzucker
- 1 Prise Salz
- 3 EL Rosinen
- 90 g Butter
Instructions
- Begin by preparing the starter dough (Dampfl). Warm the milk gently until it is lukewarm, being careful not to overheat it. Pour half of the lukewarm milk into a large mixing bowl.
- Crumble the fresh yeast (Germ) into the bowl with the milk. Add a few tablespoons of the flour and the Kristallzucker (granulated sugar) to the bowl. Stir everything together thoroughly to create a smooth, thick batter.
- Cover the bowl loosely with a clean kitchen towel. Allow the mixture to rest in a warm, draft-free place for about 15-20 minutes, or until the surface is bubbly and shows visible signs of fermentation. This is your Dampfl (pre-ferment), and it should double in size.
- Once the Dampfl is ready, add the remaining lukewarm milk, the rest of the flour, the egg yolks, a pinch of salt, the softened butter, and the raisins to the bowl. Using your hands or a stand mixer fitted with a dough hook, knead all the ingredients together until you have a smooth, elastic dough that pulls away from the sides of the bowl. This may take about 8-10 minutes of kneading.
- Form the dough into a ball and leave it in the bowl. Cover the bowl again with a kitchen towel and let the dough rise in a warm place for at least 30 minutes, or until it has noticeably increased in volume.
- After the dough has risen, turn it out onto a lightly floured work surface. Shape the dough into one large round loaf or, if you prefer, divide it into two smaller loaves. Place the formed loaf or loaves onto a baking sheet lined with parchment paper.
- If desired, whisk an additional egg and brush the top of the loaf or loaves with the beaten egg to give them a shiny finish after baking.
- Preheat your oven to 170°C (340°F) with both upper and lower heat (Ober- und Unterhitze). Place the baking sheet with the loaf or loaves into the preheated oven.
- Bake for approximately 30 minutes, or until the bread develops a golden-brown crust and sounds hollow when tapped on the bottom. If baking two smaller loaves, check for doneness a few minutes earlier.
- Remove the Weihbrot from the oven and allow it to cool on a wire rack before slicing and serving. Enjoy the bread warm or at room temperature.
Notes
In Kärnten, Weihbrot is traditionally served with smoked meat (Selchfleisch) or horseradish (Kren). You can also enjoy it simply with butter or jam. For extra flavor, you can add a pinch of ground anise or lemon zest to the dough.
- Prep Time: 10
- Cook Time: 20
- Category: Brot Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 350-450
- Sugar: 11-16g
- Sodium: 500-800mg
- Fat: 17-25g
- Saturated Fat: 7-11g
- Carbohydrates: 40-50g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg