{"id":96,"date":"2007-08-06T00:00:00","date_gmt":"2007-08-06T04:00:00","guid":{"rendered":"https:\/\/www.billybeck.com\/\/wordpress\/chef-chris\/whole-wheat-pizza-dough"},"modified":"2017-09-18T16:24:51","modified_gmt":"2017-09-18T20:24:51","slug":"vollkornpizzateig","status":"publish","type":"post","link":"https:\/\/billybeck.com\/de\/healthy-recipes\/whole-wheat-pizza-dough","title":{"rendered":"Pizzateig aus Vollkorn"},"content":{"rendered":"

Portionen: <\/strong>11<\/p>\n

Anmerkung des Chefs:\u00a0<\/strong>Wenn Sie dieses Rezept machen, k\u00f6nnen Sie den Teig, den Sie nicht verwenden, einfrieren. Das ist gro\u00dfartig, denn man kann eine Menge Teig im Voraus machen, ihn einfrieren und ihn verwenden, wann immer man ihn braucht. Sie m\u00fcssen den Teig nur herausnehmen und auf der Arbeitsfl\u00e4che auftauen lassen. Au\u00dferdem f\u00fchrt kein Weg daran vorbei, einen Teel\u00f6ffel Zucker in diesem Rezept zu verwenden. Der Zucker wird ben\u00f6tigt, um die Hefe zu ern\u00e4hren, die den Zucker in Gas umwandelt. Au\u00dferdem teilen Sie 1 Teel\u00f6ffel Zucker auf elf Portionen auf, was weniger als ein Drittel Gramm Zucker pro Portion ausmacht.<\/p>\n

Inhaltsstoffe<\/strong><\/h3>\n
    \n
  • 3 Tassen gemahlenes Weizenvollkornmehl<\/li>\n
  • 2 Essl\u00f6ffel fettfreie saure Sahne<\/li>\n
  • 1 \u00bd Teel\u00f6ffel koscheres Salz<\/li>\n
  • 1 Tasse lauwarmes Wasser<\/li>\n
  • 1 Teel\u00f6ffel Zucker<\/li>\n
  • 2 Teel\u00f6ffel Trockenhefe<\/li>\n<\/ul>\n

    N\u00e4hrwertaufschl\u00fcsselung: (pro Portion)<\/strong><\/h3>\n
      \n
    • Eiwei\u00df:<\/strong> 0.5g<\/li>\n
    • Kohlenhydrate:<\/strong> 29.0g<\/li>\n
    • Fasern:<\/strong> 4.0g<\/li>\n
    • Fett:<\/strong> 0.6g<\/li>\n
    • Kalorien<\/strong> 123<\/li>\n<\/ul>\n

      Methode der Zubereitung:<\/strong><\/h3>\n
        \n
      1. Eine Tasse lauwarmes Wasser in eine Sch\u00fcssel geben (wenn das Wasser zu hei\u00df ist, stirbt die Hefe ab, und wenn es zu kalt ist, wird die Hefe nicht aktiviert) und den Zucker und die Hefe hinzuf\u00fcgen. Umr\u00fchren und stehen lassen, bis es anf\u00e4ngt zu sprudeln.<\/li>\n
      2. Das Wasser-Hefe-Gemisch und die restlichen Zutaten in einer Sch\u00fcssel vermengen. Mit einem Knethaken in einer K\u00fcche verr\u00fchren (wenn Sie keine K\u00fcche haben, einfach mit der Hand verr\u00fchren).<\/li>\n
      3. Wenn die Zutaten zusammenkommen, den Teig auf die Arbeitsfl\u00e4che legen und mit der Hand kneten, bis der Teig glatt ist und sich gut verbindet. Den Teig in eine Sch\u00fcssel geben und mit Plastikfolie oder einem leicht feuchten Tuch abdecken. Die Sch\u00fcssel an einen warmen Ort stellen und den Teig 30-40 Minuten gehen lassen.<\/li>\n
      4. Wiegen Sie den Teig, nachdem er aufgegangen ist. Nehmen Sie das Gesamtgewicht des Teigs und teilen Sie es durch elf. Das ist das Gewicht, das jede Teigkugel wiegen sollte. Wiegen Sie dann elf gleiche Teigst\u00fccke mit diesem Gewicht ab. Zu diesem Zeitpunkt wickeln Sie alle Teigst\u00fccke, die Sie nicht verwenden werden, einzeln in Frischhaltefolie ein und frieren sie in einem Zip-Lock-Beutel ein. Sie k\u00f6nnen jederzeit entnommen und aufgetaut werden.<\/li>\n
      5. Die restlichen Teigst\u00fccke zu kleinen Kugeln rollen und auf ein Blech legen. Locker mit Frischhaltefolie abdecken und an einem warmen Ort 20-30 Minuten gehen lassen. Nachdem sie ein zweites Mal aufgegangen sind, k\u00f6nnen sie verwendet werden.<\/li>\n<\/ol>","protected":false},"excerpt":{"rendered":"

        Wenn Sie Pizza essen wollen, m\u00fcssen Sie den Schaden minimieren, indem Sie die bessere Wahl treffen.
        \nHier ist eine, die den Grundstein legt.<\/p>","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-96","post","type-post","status-publish","format-standard","hentry","category-healthy-recipes"],"yoast_head":"\nWhole Wheat Pizza Dough - Billy Beck<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.billybeck.com\/healthy-recipes\/whole-wheat-pizza-dough\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Whole Wheat Pizza Dough - Billy Beck\" \/>\n<meta property=\"og:description\" content=\"If you are going to eat pizza you need to minimize damage by making the better choice. 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