Luftiges Vollkorn-Kastenbrot – Thermomix
by Jonas
119 kcal per serving
|
Servings
| 30 min Prep
| 180 min total
AI-generated image
Ingredients
| 8 g | salt |
0 kcal
|
| 380 g | Whole Grain Flour |
1,292 kcal
|
| 15 g | maple syrup |
40 kcal
|
| 20 g | Whole Grain Flour |
68 kcal
|
| 7 g | yeast, dry |
23 kcal
|
| 200 g | water |
0 kcal
|
| 100 g | water |
0 kcal
|
Nutrition values | per serving Nutrition values are computed estimates based on public databases (USDA, Open Food Facts, BLS) and may differ from the actual values. They do not replace medical or dietary advice.
| Weight | 61 g |
|---|---|
| Protein | 5 g |
| Fat | 1 g |
| Sugar | 1 g |
| Salt | 1 g |
Prep
Tangzhong aus 20g Vollkornmehl und 100g Wasser herstellen (3 Min/70°C/Stufe 3). Alle Zutaten vermengen, 20 Min ruhen lassen, Salz zugeben und 3 Min kneten. 60 Min fermentieren, formen, 2. Gare abwarten. Bei 220°C 10 Min, dann 200°C 25-30 Min backen. Auskühlen lassen.