{"id":15686,"date":"2025-10-22T10:40:20","date_gmt":"2025-10-22T09:40:20","guid":{"rendered":"https:\/\/blog.ruehlemanns.de\/?p=15686"},"modified":"2025-10-24T11:01:13","modified_gmt":"2025-10-24T10:01:13","slug":"waldheidelbeer-oregano-brot","status":"publish","type":"post","link":"https:\/\/blog.ruehlemanns.de\/?p=15686","title":{"rendered":"Waldheidelbeer-Oregano-Brot"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"15686\" class=\"elementor elementor-15686\">\n\t\t\t\t<div class=\"elementor-element elementor-element-07f544d e-flex e-con-boxed e-con e-parent\" data-id=\"07f544d\" data-element_type=\"container\" data-e-type=\"container\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-3642325 elementor-widget elementor-widget-text-editor\" data-id=\"3642325\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>360g Weizenmehl Type 550<br \/>1 TL Salz<br \/>1\/2 P\u00e4ckchen Trockenhefe<br \/>300ml lauwarmes Wasser (ideal ist 37 Grad)<br \/>2 TL Raps\u00f6l<br \/>125g Bio Waldheidelbeeren aus dem Glas<br \/>1 TL Meersalz und etwas mehr zum Bestreuen<br \/>1 EL getrocknete Oreganobl\u00e4tter<br \/>1 EL frische Oreganobl\u00e4tter<\/p><p>Am Vortag Mehl, Salz und Trockenhefe in einer gro\u00dfen Sch\u00fcssel kurz verr\u00fchren, das lauwarme Wasser hinzugeben und mit einem Holzl\u00f6ffel oder den H\u00e4nden zu einem weichen Teig vermengen.<br \/>Die Sch\u00fcssel mit Frischhaltefolie abdecken und \u00fcber Nacht (8-12 Std.) an einem warmen Ort gehen lassen, bis der Teig sein Volumen deutlich verdoppelt hat und Blasen wirft.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-0542f14 elementor-widget elementor-widget-image\" data-id=\"0542f14\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00300.jpg\" class=\"attachment-large size-large wp-image-15688\" alt=\"\" srcset=\"https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00300.jpg 1024w, https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00300-300x200.jpg 300w, https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00300-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-790482a elementor-widget elementor-widget-text-editor\" data-id=\"790482a\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Am n\u00e4chsten Tag zun\u00e4chst den Backofen auf 220 Grad Ober\/Unterhitze vorheizen, ein Backblech mit Backpapier auslegen und mit etwas Mehl best\u00e4uben.<br \/>Den Teig auf das Blech geben und mit bemehlten H\u00e4nden einige Male rundherum vom Rand in die Mitte falten.<br \/>Die Oberseite des Teiges mit dem Raps\u00f6l betr\u00e4ufeln, etwas flach dr\u00fccken und zu einem runden Laib formen.<br \/>Die Waldheidelbeeren in einem Sieb kurz abtropfen lassen, gleichm\u00e4\u00dfig auf dem Teig verteilen und sanft andr\u00fccken. Mit Meersalz und Oregano bestreuen und im Ofen auf mittlerer Schiene etwa 40 Minuten goldbraun backen.<br \/>Danach das Brot 10 Minuten auf dem Blech abk\u00fchlen lassen und nochmal mit Meersalz und Oregano bestreuen.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-6214f1d elementor-widget elementor-widget-image\" data-id=\"6214f1d\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00326.jpg\" class=\"attachment-large size-large wp-image-15689\" alt=\"\" srcset=\"https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00326.jpg 1024w, https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00326-300x200.jpg 300w, https:\/\/blog.ruehlemanns.de\/wp-content\/uploads\/2025\/10\/DSC00326-768x512.jpg 768w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-72ab5f4 elementor-widget elementor-widget-text-editor\" data-id=\"72ab5f4\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Am besten noch warm servieren und genie\u00dfen \ud83d\ude42<\/p><p>Kleiner Tip: Wer noch mehr Oregano-Flavour haben m\u00f6chte, macht schon in den Teig am Vortag, ganz nach Gusto, getrockneten oder frischen Oregano mit rein&#8230;<\/p><div class=\"elementor-element elementor-element-fa0e6c9 elementor-widget elementor-widget-text-editor\" data-id=\"fa0e6c9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"><div class=\"elementor-widget-container\"><div class=\"elementor-element elementor-element-4226884 elementor-widget elementor-widget-text-editor\" data-id=\"4226884\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"><div class=\"elementor-widget-container\"><div class=\"elementor-element elementor-element-33db52d e-flex e-con-boxed e-con e-parent e-lazyloaded\" data-id=\"33db52d\" data-element_type=\"container\"><div class=\"e-con-inner\"><div class=\"elementor-element elementor-element-8691bd2 elementor-widget elementor-widget-text-editor\" data-id=\"8691bd2\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\"><div class=\"elementor-widget-container\"><p>Idee und Rezept: Nadine<\/p><p>Fotos: Andr\u00e9\u00a0<\/p><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>360g Weizenmehl Type 5501 TL Salz1\/2 P\u00e4ckchen Trockenhefe300ml lauwarmes Wasser (ideal ist 37 Grad)2 TL Raps\u00f6l125g Bio Waldheidelbeeren aus dem Glas1 TL Meersalz und etwas mehr zum Bestreuen1 EL getrocknete Oreganobl\u00e4tter1 EL frische Oreganobl\u00e4tter Am Vortag Mehl, Salz und Trockenhefe in einer gro\u00dfen Sch\u00fcssel kurz verr\u00fchren, das lauwarme Wasser hinzugeben und mit einem Holzl\u00f6ffel oder [&hellip;]<\/p>\n","protected":false},"author":662,"featured_media":15687,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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