Dinkel Ruchbrotmehl

Herkunft: DV
Verband/Zertifikat: .
Grundpreis: 4.29€/1kg
Artikelnummer: #7463
Artikel-Info: Spielberger
Preisangaben inkl. MwSt.

Herkunft: DV
Verband/Zertifikat
Grundpreis: 4,29€/1kg , 4.29€/1 kg
Artikel: #7463
Artikel-Info: Spielberger

Dinkel Ruchbrotmehl, demeter

The best Demeter spelt is used for Ruchbrot spelt flour. At Spielberger Mühle, the grain is ground and mixed in several stages with the greatest care and sensitivity. For the traditional, hearty and rustic bread specialty based on the Swiss model, we use type 1100 spelt flour, which contains a particularly large amount of components from the outer edge layer of the grain. However, this is not the only difference to conventional spelt flour. The decisive factor is the more complex production process, which requires special milling skills. This characterful, highly aromatic flour produces a dark, hearty and rustic bread specialty in the Swiss style. Ruchbrot is characterized by a strong, slightly nutty taste, which is created by the higher proportion of husk in the flour. The crumb of the bread is darker than that of white bread, but lighter than that of wholemeal bread, which gives it a special color. Ruchbrot also has a particularly crispy and aromatic crust, which sets it apart from other types of bread. The bread stays fresh for longer and is ideal for savory toppings, cheese and cold cuts.At Spielberger Mühle, it is above all the people who work with great care - they make the difference between an artisan mill and an industrial mill. The Spielberger Mühle is not a computer-controlled, food technology process machine - flour cannot be milled here without people, and of course there is also pumping, conveying, brushing, grinding and milling - with machines, noise and precisely controlled processes. But in an artisan mill, the processes are not automated and standardized. The millers work with manual skill and a great deal of sensitivity to control the elaborate, complex milling process, using all their senses to produce flour of first-class quality: The millers can sense whether the mill is running properly from the vibrations in the building. They can hear even the slightest deviation from the target. They check the quality with their hands, eyes and nose. They feel and see whether the flour has the right structure. And they can tell from the aromatic smell whether the work has been successful.

Strong, dark specialty flour made from spelt with a high degree of grinding - traditionally used in Swiss bread baking. Contains more outer layers of the grain than type 1050, making it particularly aromatic and rich in nutrients. Ideal for rustic breads with a moist crumb and strong crust. Gives the baked goods depth and bite.Basic recipe: Swiss rye bread flourIngredients for the starter dough: 100 g room temperature water, 0.5 g fresh yeast, 100 g spelt rye bread flourIngredients for the main dough: 400 g spelt rye bread flour, 250 g lukewarm water, 5 g fresh yeast, 11 g salt, fat for greasing the tin or tray, 1 round cake tin Ø 22-24 cm or proofing basket. Preparation: Day 1: Pre-dough Dissolve the yeast in the water and mix with the flour to form a smooth mixture. Cover and leave to stand at room temperature for approx. 16 hours. Day 2: Main dough (1) Mix the flour with the salt. Dissolve the yeast in 220 g water. Add everything to the pre-dough and knead. If necessary, add the remaining 30 g water. Knead for at least 5 minutes to form a smooth, barely sticky dough. Cover and leave to rise for 30 minutes. (2) Pull and fold the dough once, shape into a round and place in a proofing basket or a greased, round (Ø 22-24 cm) cake tin. Flour lightly. Cover and leave to rise for 2.5 hours. (3) Heat the oven to 250 °C top/bottom heat. Turn the bread out onto a greased baking tray or place in the baking tin on the lowest shelf. Bake for 10 minutes at 250 °C. Then reduce the temperature to 200 °C and bake for 30 minutes. (3) Take out, turn over and test for doneness. Leave to cool under a cloth.

Herstellung in Deutschland .
Ursprung/Rohstoffe: Deutschland , Österreich , Polen , Tschechien , Litauen

Zertifizierung: EU Bio-Siegel
Herkunft landwirtschaftliche Zutaten: EU-Landwirtschaft
Verband und Kontrolle: Demeter (DD)
Bio-Kontrollstelle: DE-ÖKO-007

Lebensmittel

Aufbewahrungs/Verwendungshinweise: Kühl und trocken lagern.
: Mehle und Teige sind nicht zum Rohverzehr bestimmt und müssen gut durcherhitzt werden.

Hersteller

Spielberger GmbH
,

Marke Spielberger Mühle

Zutaten

Monoprodukt

DINKELmehl** (eine Ur-Weizenart)
**aus biodynamischer Erzeugung

Ernährungshinweise

Allergene

Laut Rezeptur enthalten: Glutenhaltiges Getreide , Dinkel

Durchschn. Nährwerte

pro 100 g:

Energie	Fett	gesättigte Fettsäuren	Kohlenhydrate	Zucker	Ballaststoffe	Eiweiss	Salz
1436 kJ = 343 kcal	2.1g	0.3g	64.5g	1.5g	7.0g	12.2g	<0.01g

Verpackung

Nettofüllmenge: 1.0 Kilogramm (kg)

Last-Update: 11/4/25, 6:37 AM / Dinkel Ruchbrotmehl / 33c1b703-cb93-4351-84bb-91b6f58b7742 / Version: 1