700 g Weizenmehl Type 5 50
350 g Dinkelvollkornmehl
600 ml Wasser
14g Hefe
19g Meersalz
600 g getrocknete Feigen<\/p>\n\n\n\n
Zun\u00e4chst die Feigen f\u00fcr 5 Stunden in Eiswasser einweichen. Alle Zutaten, bis auf die Feigen, im R\u00fchrger\u00e4t zun\u00e4chst 15 Minuten auf Stufe I, dann 7 Minuten auf Stufe II durchkneten. Dann die Fei\u00adgen absch\u00fctten, trockentupfen, in den Teig geben und weitere 3 Minuten auf Stufe I weiterkneten.<\/p>\n\n\n\n
Den Teig etwa 30 Minuten ruhen lassen und danach in Portionen von je
250 g abteilen und leicht zusammendr\u00fccken. Nach weiteren 30 Minuten Teigruhe die Brotlaibe formen, leicht in Mehl walzen und f\u00fcr 3 Stunden bei etwa 6 \u00b0C k\u00fchlen. Danach die Brotlaibe auf einem Back\u00ad blech arrangieren und angehen lassen. Kurz bevor die Laibe in den Ofen kom\u00ad men mit einem scharfen Messer rauten\u00ad f\u00f6rmig einschneiden.<\/p>\n\n\n\n
Bei 220 \u00b0C Ober-\/Unterhitze etwa 18 Mi\u00adnuten backen.<\/p>\n\n\n\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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