tag:blogger.com,1999:blog-14661058123677917572024-03-19T13:39:49.060-07:00Brot & KräuterBrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comBlogger59125tag:blogger.com,1999:blog-1466105812367791757.post-10324830440463965972024-01-14T04:34:00.000-08:002024-01-14T04:44:18.211-08:00Wildpflanzenspaziergänge im Jahreskreis 2024<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp7fJPgEMO_yEepnFOrGEn7-RzQh9045bjYte8tqNCn0gFqZSI0b0OU1E-L5iE3poC8rIUdUUj4FT-J9O8LyCY3KVOQrDUS2xssV5qBum2xZTrCQhdJFG2bAYEAl-1p2OVl65X7-n8OauHBAPaH96XHqle8ZQ7tWHBc9F4P9YwqanwXEBPhUXeNNRG4c/s4160/IMG_20211226_115711.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3120" data-original-width="4160" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtp7fJPgEMO_yEepnFOrGEn7-RzQh9045bjYte8tqNCn0gFqZSI0b0OU1E-L5iE3poC8rIUdUUj4FT-J9O8LyCY3KVOQrDUS2xssV5qBum2xZTrCQhdJFG2bAYEAl-1p2OVl65X7-n8OauHBAPaH96XHqle8ZQ7tWHBc9F4P9YwqanwXEBPhUXeNNRG4c/w400-h300/IMG_20211226_115711.jpg" width="400" /></a></div><br />Für 2024 plane ich regelmäßige Wildpflanzenspaziergänge zu den Jahreskreisfesten. Wir schauen, was zur jeweiligen Jahreszeit wächst und blüht und erfahren Interessantes zum Jahreskreis. Alle weiteren Informationen teile ich auf Anfrage und bei Anmeldung mit. <div><br /></div><div><p></p><p>1. Februar 2024 16.00 Uhr</p><p>21. März 2024 16.00 Uhr</p><p>2. Mai 2024 17.00 Uhr</p><p>20. Juni 2024 17.00 Uhr</p><p>1. August 2024 17.00 Uhr</p><p>19. September 2024 16.00 Uhr</p><p>30. Oktober 2024 16.00 Uhr</p><p>Ich freue mich auf ein interessantes Jahr.</p><p>Herzliche Grüße, Daniela</p><p><br /></p><p><span style="background-color: white; color: #536633; font-family: Roboto, Arial, Helvetica, sans-serif; font-size: large;">e-mail für Anmeldungen: brotundkraeuter"at"gmail"punkt"com</span></p><p><br /></p></div>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-28525627677574774452023-09-11T02:39:00.000-07:002023-09-11T02:39:01.804-07:00Salbenkurs<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoZce4aHtena4My9ZBHxiN9c7WLhNIGNJ4BPFXAKeNukZ8guG9Ry1j-z9Ij8y9gtq2mhQnjB7MjXl5GJJ81AyOVRQj4ap__5WVEfHr_oF8CI84KQjZ5gJw4I2PHMcN73XdoqIMGAXowc5dRhY11ogWPSwsWaqOQCBiHRIDhVuZF522Mf6p1VMof0GjYk/s4160/IMG_20221030_121013.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYoZce4aHtena4My9ZBHxiN9c7WLhNIGNJ4BPFXAKeNukZ8guG9Ry1j-z9Ij8y9gtq2mhQnjB7MjXl5GJJ81AyOVRQj4ap__5WVEfHr_oF8CI84KQjZ5gJw4I2PHMcN73XdoqIMGAXowc5dRhY11ogWPSwsWaqOQCBiHRIDhVuZF522Mf6p1VMof0GjYk/w300-h400/IMG_20221030_121013.jpg" width="300" /></a></div><br /> Wir stellen unsere eigenen Salben her, die beliebte Beinwellsalbe und andere mehr.<p></p><p><b>Termin:</b> Freitag, 27.10.2023</p><p>16.00 Uhr - 19.00 Uhr</p><p>Kosten: 25 Euro pro Person</p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-65692874396338085812023-09-11T02:29:00.000-07:002023-09-11T02:29:52.587-07:00neue Termine für Brotbackkurse<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCftS9NhAyZpKzlIS2c-2cd4J4tpQxFNZ3V0YjgH1UA5JVwCrfsTb1mhhkAAjGPXUDvc48fc2IRU3NrTksXyIraWXHOcdUaWIy6xIAkPKHBpxOVPK_t-5bC0CcVsXqvCgkFHaGH9YCQN-KM8ppQ__E8Kal0Ba8I4LjV1xYWvWDxLWf0zo1LXpTW512RtM/s4160/IMG_20220430_124314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCftS9NhAyZpKzlIS2c-2cd4J4tpQxFNZ3V0YjgH1UA5JVwCrfsTb1mhhkAAjGPXUDvc48fc2IRU3NrTksXyIraWXHOcdUaWIy6xIAkPKHBpxOVPK_t-5bC0CcVsXqvCgkFHaGH9YCQN-KM8ppQ__E8Kal0Ba8I4LjV1xYWvWDxLWf0zo1LXpTW512RtM/w300-h400/IMG_20220430_124314.jpg" width="300" /></a></div><br /><p></p><p>Wir backen vollwertige Brote, Brötchen und Pizza aus frisch gemahlenem Mehl, bereiten verschiedene Brotaufstriche zu und lassen es uns schmecken. Die Brote sowie ein selbst hergestellter Sauerteigansatz werden mit nach Hause genommen.</p><p><b>Termine:</b></p><p>Sonnabend, d. <b>14.10.23</b></p><p>Sonnabend, d. <b>21.10.23</b></p><p>jeweils von 9.00 bis ca. 14.30 Uhr</p><p>maximal 6 Teilnehmer</p><p>Kosten: 69 Euro pro Person, incl. aller Zutaten, Getränke und Rezepte</p><p><br /></p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-83789603733209764242023-06-05T14:02:00.002-07:002023-06-05T14:02:11.886-07:00Wildes im Sommer<p></p><div style="text-align: center;"><span style="font-size: large;"> Wildes im Sommer</span></div><div style="text-align: center;"><span style="font-size: large;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzmk-30CdeD9ZdVo2bLkMgq70uTsTRqJVlFIV_e0Z5ZrIVc-9T0HTXWBfS18sj9TzUdvM4Sf3XNprC6S7e9WTXT1-oR0tjBRfGFATaM94lm6VOCKpS9EByRki5IQIalxgpu_6EeENSu3Mu9Dwg_Loaw12NkBMD1TAGYgGjHD2ROj5aiJ5g18Io30r/s4160/IMG_20210602_173131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQzmk-30CdeD9ZdVo2bLkMgq70uTsTRqJVlFIV_e0Z5ZrIVc-9T0HTXWBfS18sj9TzUdvM4Sf3XNprC6S7e9WTXT1-oR0tjBRfGFATaM94lm6VOCKpS9EByRki5IQIalxgpu_6EeENSu3Mu9Dwg_Loaw12NkBMD1TAGYgGjHD2ROj5aiJ5g18Io30r/w300-h400/IMG_20210602_173131.jpg" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: center;"><br /></div><p></p><p style="text-align: center;"><span style="font-size: large;">Kleine Wildpflanzenwanderung in Gröna am Donnerstag, 15.6.23, 17.30 Uhr.</span></p><p style="text-align: center;"><span style="font-size: large;">Alle Infos bei Anmeldung :o))</span></p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-65587665926010723942023-01-20T07:56:00.008-08:002023-01-20T09:06:20.716-08:00Brotbackkurs für Einsteiger 18.03.23<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnLGxM65RylRLba70MJpX2awvRP_UaZfPk3HrBSDrn-RwAoQzkmegM3hFq7waKNOlpKJXdPd6MD2VvDuVJkRRN5eUFXd1fO6OtYKt4skEY-Us9_5zDvX1wbNo1v40tn81DfeENZ8ft9Mmhjdl9Sv6mD3uEerCzK4KXt8FjQv0n6sjWI7TfZXsDAgu/s1064/IMG_20221105_232650.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="821" data-original-width="1064" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihnLGxM65RylRLba70MJpX2awvRP_UaZfPk3HrBSDrn-RwAoQzkmegM3hFq7waKNOlpKJXdPd6MD2VvDuVJkRRN5eUFXd1fO6OtYKt4skEY-Us9_5zDvX1wbNo1v40tn81DfeENZ8ft9Mmhjdl9Sv6mD3uEerCzK4KXt8FjQv0n6sjWI7TfZXsDAgu/w640-h494/IMG_20221105_232650.jpg" width="640" /></a></div><br /><div><br /></div><div><br /></div><br />Auch in diesem Jahr wird wieder vollwertig gebacken, aus frisch gemahlenem Mehl und ohne überflüssige Zusatzstoffe. <p></p><p><b>Sonnabend, 18. März 2023, von 9.00 Uhr bis ca. 14.30 Uhr. </b> </p><p>Wir backen Brote, Brötchen, Pizza und Focaccia in kleiner Gruppe mit maximal 6 Teilnehmern.</p><p>Nähere Informationen und Anmeldungen gerne per Mail.</p><p><br /></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH0ayzaf6RAU9WZJqFAED-D-BpJUOftj00Sc0RqDbL7Uoejuj9vS-o35VsE43UXpxuo9nuRwypyOPsJUAmBsugu7HrD-hGqlv8Arh3hhE6iXDjmYhhdjr7h-OxCEvw6PqR7I5Ku-YGzymz0B-w7bxMSxRWdmXq38vbgYZYvcKBItbAW8TnT1_m51y/s1600/IMG-20221105-WA0020.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMH0ayzaf6RAU9WZJqFAED-D-BpJUOftj00Sc0RqDbL7Uoejuj9vS-o35VsE43UXpxuo9nuRwypyOPsJUAmBsugu7HrD-hGqlv8Arh3hhE6iXDjmYhhdjr7h-OxCEvw6PqR7I5Ku-YGzymz0B-w7bxMSxRWdmXq38vbgYZYvcKBItbAW8TnT1_m51y/s320/IMG-20221105-WA0020.jpg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDT71Wc04zSZC-CGmWqrOL-dB2hQqEubzH827IvMbJb2XRZzlbPoaxn5RBuR7HEEGohZ003cl1Swo9yNXHNyHemU8i8l4ar6uohJuaJDViigGsiaei0InwD33WgMVEO70QZWJcUQRa2eJ9cKhDvnd9HsapJ-MuwTnYv1JdhBpC-Ql8JQZRP1QcMC7/s4160/IMG_20220430_095320.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4160" data-original-width="3120" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBDT71Wc04zSZC-CGmWqrOL-dB2hQqEubzH827IvMbJb2XRZzlbPoaxn5RBuR7HEEGohZ003cl1Swo9yNXHNyHemU8i8l4ar6uohJuaJDViigGsiaei0InwD33WgMVEO70QZWJcUQRa2eJ9cKhDvnd9HsapJ-MuwTnYv1JdhBpC-Ql8JQZRP1QcMC7/s320/IMG_20220430_095320.jpg" width="240" /></a></div><br /><p></p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-4195155815825509462022-05-12T13:37:00.003-07:002022-05-12T13:37:31.188-07:00Brotbackkurse 2022<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HBfz9Wfu6QtNKMZ-Em6dTXFKZgHd26ao4pNBEhAAVVkVdb1Mp5YJQocqx-4lKVzktucrQSAfrNzm9SqVs5TEeuFw5r4BGuT807-kDoXUZQWfRkOr5_VEPpMEmmBOGQNjSbQJ66t0owm-gzqxJGlKbN4GS_pfYH-tIuyG3uG8xgllOR8HTsm9zfa6/s2048/DPP_0003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1365" data-original-width="2048" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HBfz9Wfu6QtNKMZ-Em6dTXFKZgHd26ao4pNBEhAAVVkVdb1Mp5YJQocqx-4lKVzktucrQSAfrNzm9SqVs5TEeuFw5r4BGuT807-kDoXUZQWfRkOr5_VEPpMEmmBOGQNjSbQJ66t0owm-gzqxJGlKbN4GS_pfYH-tIuyG3uG8xgllOR8HTsm9zfa6/s320/DPP_0003.JPG" width="320" /></a></div><br /><p></p><p>Nach über zwei Jahren Pause gab es Ende April wieder einen Brotbackkurs. Terminwünsche und Anfragen nehme ich gerne entgegen. Brotbackkurse finden immer an einem Samstag von 9.00 Uhr bis ca. 15.00 Uhr statt.</p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-61660327785102151372022-05-12T13:31:00.001-07:002022-05-12T13:59:26.118-07:00Wildpflanzenspaziergänge 2022<p> Nach zwei Sammelspaziergängen an der Saale in Gröna am 13. April und am 12. Mai ist die nächste Möglichkeit für alle Interessierten am Freitag, den 10. Juni 2022, 17.30 Uhr. Treffpunkt ist der Parkplatz hinter dem Parforce-Haus in Bernburg, Aderstedter Str. 1.</p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXgpej12hXf6ApCHaYZj2n_1HEB07f1RMt_YIUiy0U-ygmdlSUVRyGXGaoiRceJcSWbA4_YujW7CrK0iwq37agToZQ-tcD5Xsxw_eZqyB6hHXrdErtNe-U5XzTtfOpqp1QB93gMWN0nicbgPisEeC7oF0wZsA1ZWdoh7q1eHSbfoD0U-e4PPkqzRt/s2048/DPP_0002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1536" data-original-width="2048" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvXgpej12hXf6ApCHaYZj2n_1HEB07f1RMt_YIUiy0U-ygmdlSUVRyGXGaoiRceJcSWbA4_YujW7CrK0iwq37agToZQ-tcD5Xsxw_eZqyB6hHXrdErtNe-U5XzTtfOpqp1QB93gMWN0nicbgPisEeC7oF0wZsA1ZWdoh7q1eHSbfoD0U-e4PPkqzRt/s320/DPP_0002.JPG" width="320" /></a></div><br /><p></p>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-38467575967758112732020-07-07T01:07:00.002-07:002020-07-07T01:07:54.984-07:00Wildkräuterspaziergang am 16.07.20<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7mXJvAOBlijH8TnvPNDwMYcN22Wc0oY23ndj6WkttTCnxZfq0Lop7-x7Xo-VwmjaTN_gjv3kxoMA3vqT-DzjsqU0Uhyphenhyphen5uAj0KKWuKBr2pcFh1uoGJVx-ItaHkvUxVZDrFJ8fl0AHCfI/s1600/Bild+206.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ7mXJvAOBlijH8TnvPNDwMYcN22Wc0oY23ndj6WkttTCnxZfq0Lop7-x7Xo-VwmjaTN_gjv3kxoMA3vqT-DzjsqU0Uhyphenhyphen5uAj0KKWuKBr2pcFh1uoGJVx-ItaHkvUxVZDrFJ8fl0AHCfI/s400/Bild+206.jpg" width="400" /></a></div>
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Wildkräuterspaziergang am Saaleufer<br />
am Donnerstag, 16.07.20<br />
18.30 Uhr<br />
Treffpunkt: Fähre auf der Bergstadt-Seite<br />
Dauer ca 1 Stunde<br />
maximal 10 Teilnehmer, bitte anmelden<br />
Unkosten: freiwillige SpendeBrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-41003293980336787122020-01-23T11:14:00.002-08:002020-07-07T01:08:21.860-07:00Fermentieren für Einsteiger 5.09.20<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt45cET4bxpruzgTbL9032odowYEn36S0ljGgCOJyilrzgGBE3BTUH_XgTwXSmMPIAQmEfqYg_HD1C9PcwR-_42LF73OrI5-7pwxmI5XQvta7zDrk_fFZZ2DBP90l-NVVWuKhwA_HkTc/s1600/DPP_0005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijt45cET4bxpruzgTbL9032odowYEn36S0ljGgCOJyilrzgGBE3BTUH_XgTwXSmMPIAQmEfqYg_HD1C9PcwR-_42LF73OrI5-7pwxmI5XQvta7zDrk_fFZZ2DBP90l-NVVWuKhwA_HkTc/s320/DPP_0005.JPG" width="320" /></a></div>
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Fermentieren für Einsteiger</div>
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der neue Termin: 5.09.2020</div>
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<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Workshop mit Verkostung</span><br />
<br style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" />
<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Mit der Biologin </span><a href="https://www.facebook.com/susanne.thiele.96" style="-webkit-text-stroke-width: 0px; color: #385898; cursor: pointer; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" target="_blank">Susanne Thiele</a><span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;"> vom </span><a href="https://www.facebook.com/mikrobenzirkus/" style="-webkit-text-stroke-width: 0px; color: #385898; cursor: pointer; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" target="_blank">Mikrobenzirkus</a><br />
<br style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" />
<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Fermente sind lecker, lange haltbar und dazu noch sehr gesund: Der Workshop vermittelt Ihnen Theorie und Praxis der Milchsäuregärung und betrachtet auch weitere Arten der Fermentation (Joghurt, Sauerteig, Wasser/Milch-Kefir u.v.m.)</span><br />
<br style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" />
<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Bevor es zu theoretisch wird, probieren wir uns durch eine bunte Vielfalt verschiedener Gemüsefermente und fermentierter Getränke bei einer sauren Verkostung. Zum Abschluss stellen wir gemeinsam ein schnelles Ferment im Bügelglas zum Mit-nach-Hause-nehmen her. Einige Rezeptideen erhalten Sie außerdem zum fröhlichen Weiterexperimentieren.</span><br />
<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Eigene Bügelgläser können gern mitgebracht werden.</span><br />
<br style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: helvetica, arial, sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" />
<span style="background-color: white; color: #1d2129; display: inline; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Kosten: 39,00 € pro Person </span><b></b><i></i><u></u><sub></sub><sup></sup><strike></strike><br />
<br />
5.09.2020<br />
10.00 Uhr bis 14.00 Uhr<br />
<br />
Brunnenstr. 8<br />
06406 Bernburg<br />
Tel. 0152 23723366BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-30575041889788868792020-01-23T11:09:00.000-08:002020-01-23T11:09:07.838-08:00Brotbackkurs am 8.02.20<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBboZV2Ym_iw0mAH1vF2XBTbEqfgtc2dtrpGr6INaqMK2OJi6c-ISZ3RVqBlOH0aMv5NylYdhxf1NBRlS-NPPGoA2rVaCHP7sCWXQxWcmlOeqDxzbquHyA131eFtE-w8ry_997T0ONsKA/s1600/IMG_2587.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBboZV2Ym_iw0mAH1vF2XBTbEqfgtc2dtrpGr6INaqMK2OJi6c-ISZ3RVqBlOH0aMv5NylYdhxf1NBRlS-NPPGoA2rVaCHP7sCWXQxWcmlOeqDxzbquHyA131eFtE-w8ry_997T0ONsKA/s320/IMG_2587.JPG" width="320" /></a></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Vollwertige Brotbäckerei </div>
<div style="text-align: center;">
<br /></div>
<div>
<br /></div>
<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #1d2129; display: inline !important; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Wir backen in kleiner Gruppe viele verschiedene Brote, Brötchen und auch Pizza. Wir mahlen unser Mehl frisch aus gesundem keimfähigen Bio-Getreide. Brötchen und Pizza lassen wir uns im Kurs schmecken, die Brote teilen wir und jeder hat ausreichend zum Mitnehmen. Wir besprechen den Sauerteig und füttern ihn ebenfalls zum Mitnehmen. </span><br style="-webkit-text-stroke-width: 0px; color: #1d2129; font-family: Helvetica,Arial,sans-serif; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;" /><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #1d2129; display: inline !important; float: none; font-family: inherit; font-size: 14px; font-style: normal; font-variant: normal; font-weight: 400; letter-spacing: normal; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; white-space: pre-wrap; word-spacing: 0px;">Kosten: 59 Euro pro Person
08. Februar 2020
8.00 Uhr bis ca. 14.00 Uhr
06406 Bernburg
Brunnenstr. 8
Tel. 0152 23723366</span>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-78192754218261248222019-09-06T13:19:00.003-07:002019-09-06T13:19:41.725-07:00Brotbackkurs<div style="text-align: center;">
Vollwertige Brotbäckerei</div>
<div style="text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHerLAw8zjcbz7mQWZLDBY_7OfwGJl93jAvIKV7mnE7exqUWnEuqg4rnrNcWIXQvVneViqUBty7EYeHAYLMihE9S7PeWR8Sq99E8im3f5t7gxsxCWZJjsC1FXMpytpgMMLY4X_fAtDLb8/s1600/20190429_191929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHerLAw8zjcbz7mQWZLDBY_7OfwGJl93jAvIKV7mnE7exqUWnEuqg4rnrNcWIXQvVneViqUBty7EYeHAYLMihE9S7PeWR8Sq99E8im3f5t7gxsxCWZJjsC1FXMpytpgMMLY4X_fAtDLb8/s400/20190429_191929.jpg" width="400" /></a></div>
<br />
Brotbackkurs am 12.10.2019<br />
<br />
Herrliche Brote und Brötchen aus frisch gemahlenem Mehl vom guten Bio-Dinkel, Weizen und Roggen,<br />
lange Teigführung bei Hefeteigen, Backen mit Natursauerteig,<br />
für Einsteiger geeignet.<br />
<br />
Samstag, 12.10.19<br />
8.00 - 14.00 Uhr<br />
59 Euro pro Person<br />
<br />
Alle Backwaren werden verkostet und von den BäckerInnen mit nach Hause genommen.BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-60175717668683905682019-05-24T13:17:00.002-07:002019-05-24T13:17:43.216-07:00Wildkräuterbrot und Kräuterwanderung<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WSo0ZBQYBz89yEYHUM36c8bmejEPrHH9bZKntI5k1i4wR6s7r8NrpBsAgMsjyMjhiQ0WVfK2WMD91a1x5u1_2xQn34li_NoAg8Q_DOiEXDfxKdaSFohyTm2Ob8aCcaPXsdw-jIV6H_o/s1600/IMG_3855.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5WSo0ZBQYBz89yEYHUM36c8bmejEPrHH9bZKntI5k1i4wR6s7r8NrpBsAgMsjyMjhiQ0WVfK2WMD91a1x5u1_2xQn34li_NoAg8Q_DOiEXDfxKdaSFohyTm2Ob8aCcaPXsdw-jIV6H_o/s640/IMG_3855.JPG" width="640" /></a></div>
<br />
Gestern hatten wir so eine schöne Kräuterwanderung! Ganz viele liebe interessierte Leute kamen mit und wir hatten viel Spaß. Nachdem es bei der letzten Wanderung Gundermannblätter in Schokolade gab, hatte ich diesmal ein Wildkräuterbrot gebacken. Es hat es leider nicht aufs Foto geschafft …<br />
<br />
Wildkräuterbrot<br />
<br />
Zutaten für 1 Kastenform (25 cm Länge)<br />
<br />
1 Zwiebel<br />
20 Bärlauchblätter<br />
50 g Brennnesselspitzen (das sind die oberen zarten Blätter)<br />
50 g Gierschblätter<br />
3 EL Olivenöl<br />
10 g frische Hefe<br />
200 g kaltes Wasser<br />
250 g Dinkel, fein gemahlen<br />
10 g Salz<br />
<br />
Die Zwiebel schälen und würfeln. Alle Kräuter säubern und grob schneiden. Das Olivenöl erhitzen und die Zwiebel darin glasig anschwitzen. Die Kräuter dazugeben und 5 Minuten mitschmoren. Abkühlen lassen.<br />
<br />
Für den Teig frisch gemahlenes Mehl mit Salz, Hefe und Wasser mischen und gut verkneten.<br />
Die abgekühlte Kräutermischung unterkneten.<br />
<br />
Den fertigen Teig luftdicht abdecken und über Nacht oder 6-8 Stunden im Kühlschrank lagern.<br />
<br />
Danach den Teig aus der Schüssel nehmen, lang formen und in die gefettete Kastenform setzen.<br />
Ca. 1 Stunde bei Raumtemperatur abgedeckt gehen lassen.<br />
<br />
Im vorgeheizten Backofen bei 220°C 20-30 Minuten backen. Aus der Form nehmen und auf einem Gitterrost abkühlen lassen.<br />
<br />
<br />BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-36608315668096058792019-04-30T13:59:00.000-07:002019-04-30T13:59:17.435-07:00Mischbrot mit Möhren und Kernen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVz2BTabCci4c3FFAsynXh0Jz7P1ES0le9cFpEGn2RMw5E9kP_stMLRAbtswutcR5iLXvNox08g5xv_R5b_CIt_309NOi-IQvVmm4_ypdmdNS1CKCnDLrw0QGBEWs3QSWeXz7wnEEk6s/s1600/IMG_3815.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmVz2BTabCci4c3FFAsynXh0Jz7P1ES0le9cFpEGn2RMw5E9kP_stMLRAbtswutcR5iLXvNox08g5xv_R5b_CIt_309NOi-IQvVmm4_ypdmdNS1CKCnDLrw0QGBEWs3QSWeXz7wnEEk6s/s400/IMG_3815.JPG" width="400" /></a></div>
<br />
<div style="margin: 0px;">
<b>Sauerteig </b></div>
<br />
<div style="margin: 0px;">
400 g Roggen, fein gemahlen</div>
<br />
<div style="margin: 0px;">
400 g Wasser, handwarm</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>40 g
Sauerteig-Anstellgut</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Zutaten mischen, über Nacht reifen lassen, Temperatur
28-30°C</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b>Vorteig</b></div>
<br />
<div style="margin: 0px;">
200 g Weizen, fein gemahlen</div>
<br />
<div style="margin: 0px;">
140 g Wasser, kalt</div>
<br />
<div style="margin: 0px;">
0,2 g Frischhefe</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Zutaten mischen, über Nacht bei Raumtemperatur gehen lassen</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b>Quellstück</b></div>
<br />
<div style="margin: 0px;">
250 g Möhren, grob geraspelt</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>90 g
Sonnenblumenkerne</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>90 g Kürbiskerne</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>80 g Wasser</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>2 g Salz</div>
<br />
<div style="margin: 0px;">
Zutaten mischen, über Nacht im Kühlschrank quellen lassen</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
<b>Hauptteig</b></div>
<br />
<div style="margin: 0px;">
Sauerteig</div>
<br />
<div style="margin: 0px;">
Vorteig</div>
<br />
<div style="margin: 0px;">
Quellstück</div>
<br />
<div style="margin: 0px;">
300 g Roggen, fein gemahlen</div>
<br />
<div style="margin: 0px;">
500 g Weizen, fein gemahlen</div>
<br />
<div style="margin: 0px;">
500 g Wasser, handwarm</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>5 g Frischhefe</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>20 g Honig</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>20 g Salz</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>20 g Olivenöl</div>
<br />
<div style="margin: 0px;">
<span style="margin: 0px;"> </span>5 g Apfelessig</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Alle Zutaten 12 Minuten auf kleinster Stufe, 2 Minuten auf
zweiter Stufe kneten</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Stockgare ca. 30 Minuten bei Raumtemperatur</div>
<br />
<div style="margin: 0px;">
<br /></div>
<br />
<div style="margin: 0px;">
Teig in zwei gefettete Kastenformen geben,</div>
<br />
<div style="margin: 0px;">
Stückgare ca. 45-60 Minuten Bei Raumtemperatur, besser bei
28°C</div>
<br />
<div style="margin: 0px;">
<b>Backen </b>250°C fallend auf 210°C ca. 60 Minuten</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-18012247456889154832019-04-17T11:32:00.000-07:002019-04-17T11:32:59.017-07:00Dinkel-EmmerbrotDinkel-Emmerbrot<br />
<br />
Zutaten für 2 Kastenformen (20 x 10 x 10 cm):<br />
<br />
110 g Dinkel, fein gemahlen<br />
110 g Wasser, warm<br />
10 g Sauerteig-Anstellgut (Dinkel, Weizen oder auch Roggen)<br />
<br />
Alle Zutaten vermischen und bei Raumtemperatur ca. 8 Stunden reifen lassen.<br />
<br />
110 g Emmer, fein gemahlen<br />
70 g Wasser, kalt<br />
1,5 g Frischhefe<br />
<br />
Alle Zutaten gut mischen und ca. 8 Stunden bei Raumtemperatur gehen lassen.<br />
<br />
Beide Vorteige +<br />
440 g Dinkel, fein gemahlen<br />
445 g Emmer, fein gemahlen<br />
80 g Altbrot, im Mixer fein zerkleinert<br />
670 g Wasser, kalt<br />
4 g Frischhefe<br />
22 g Salz<br />
22 g Olivenöl<br />
<br />
Alle Zutaten 8 Minuten auf niedrigster Stufe kneten. Den Teig dann 1 Stunde bei Raumtemperatur gehen lassen.<br />
Nun den Teig halbieren und jeweils einen langgewirkten Teigling in eine gefettete Kastenform setzen.<br />
Die Formen mit Folie abgedeckt 8 bis 10 Stunden im Kühlschrank lagern.<br />
<br />
Den Backofen auf 250°C vorheizen, die Formen aus dem Kühlschrank nehmen, die Oberfläche der Teiglinge mit Wasser besprühen und in den Ofen schieben.<br />
Temperatur auf 180°C senken.<br />
Backzeit 80 - 90 Minuten.<br />
<br />
Original-Rezept von Lutz Geißler, Brotback-Buch Nr. 3, Seite 73BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-85540057934639606592019-04-03T13:00:00.003-07:002019-04-03T13:00:55.617-07:00Kräuterwanderung Frühlingskräuter<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvYtkrPGMyvHtOm3MyFiUar-mRD_iDppequ8wNfdy56kp8asHE_gk1UqEHuSVA44bQowsOsxI9L1EaaKgRDaJhzS7dGc65qA-13XRKFecS00ROLjvt244AqrUbZqcRvclF_SGMUhvM10/s1600/IMG_2626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVvYtkrPGMyvHtOm3MyFiUar-mRD_iDppequ8wNfdy56kp8asHE_gk1UqEHuSVA44bQowsOsxI9L1EaaKgRDaJhzS7dGc65qA-13XRKFecS00ROLjvt244AqrUbZqcRvclF_SGMUhvM10/s640/IMG_2626.JPG" width="640" /></a></div>
<br />
Es ist soweit: Wir starten endlich in das Wildkräuterjahr mit der ersten Kräuterwanderung und sammeln Frühlingskräuter.<br />
Treffpunkt ist am 4. April, 17.00 Uhr an der Saalebrücke in Gröna.<br />
Dauer ca. 1 - 1,5 Stunden.<br />
Unkostenbeitrag: Freiwillige SpendeBrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-39934279026051589182019-03-17T01:00:00.000-07:002019-03-17T15:02:36.165-07:00Einback<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGRwbybqLNnCuD7Hnli7XXXrj8Q0J5Ucbl7wu4mxKspPnNZgr-UC2kyCTPj_TyB6ZCdPEINEixSnrUv49yIAzG2bFNLgSux8_UY8MKpSTQrp7TNEyAqdghyeiCcOrvWWHNKECdoiE0MA/s1600/IMG_3765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtGRwbybqLNnCuD7Hnli7XXXrj8Q0J5Ucbl7wu4mxKspPnNZgr-UC2kyCTPj_TyB6ZCdPEINEixSnrUv49yIAzG2bFNLgSux8_UY8MKpSTQrp7TNEyAqdghyeiCcOrvWWHNKECdoiE0MA/s640/IMG_3765.JPG" width="640" /></a></div>
<br />
Einback in der Vollwert-Variante, gibt es nicht beim Bäcker, kann aber leicht selbst gemacht werden:<br />
<br />
<b>Für 20 Stück:</b><br />
<b></b><br />
520 g Weizenvollkornmehl, am besten frisch gemahlen<br />
260 g Milch oder ein Sahne-Wasser-Gemisch<br />
8 g Salz<br />
3 g Hefe, frisch<br />
100 g weiche Butter<br />
50 g Honig, flüssig - bei festem Honig muss evtl. die Flüssigkeitsmenge erhöht werden!<br />
1 Ei<br />
Zum Bestreichen: Sahne-Wasser-Gemisch oder Milch mit Ei verquirlt<br />
<br />
Aus den Zutaten einen Teig zubereiten, gut kneten.<br />
Über Nacht bei Zimmertemperatur gehen lassen.<br />
20 Stücke zu je 50 g abstechen, erst rund und dann länglich formen (10 cm Länge).<br />
Die Teiglinge mit wenigen Millimetern Abstand auf das gefettete oder mit Backpapier belegte Blech setzen.<br />
Jetzt mit der Flüssigkeit einstreichen.<br />
Das Blech mit den Teiglingen in den kalten Backofen schieben und den Ofen auf 50°C Ober/Unterhitze stellen. ca. 30 Minuten reifen lassen.<br />
Dann die Temperatur auf 180°C stellen, Blech bleibt im Ofen! 30-40 Minuten backen.<br />
<br />
Originalrezept aus: "Brot backen in Perfektion" von Lutz Geissler, S. 151<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdAGq8kCw5wHVwGHTNYV4H_aHiBBGhPAUKG2mfcPCQ7-BK8Xvdru61Rz2aVaBrrn8GaH6VmE9IFn91VWExuLrJoPqMCID3Q8xxDCnUsIcCrf9S5-gMY-uixohLA-mVLYdvYJr5-rtPzY/s1600/IMG_3764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHdAGq8kCw5wHVwGHTNYV4H_aHiBBGhPAUKG2mfcPCQ7-BK8Xvdru61Rz2aVaBrrn8GaH6VmE9IFn91VWExuLrJoPqMCID3Q8xxDCnUsIcCrf9S5-gMY-uixohLA-mVLYdvYJr5-rtPzY/s320/IMG_3764.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W4nsMph0Wlgdr7NmXVYw-NXhD1QNMwUhw6ckCjbG6BsC9lMks4Fq-VlrqP_S0fMd4T_L9L87GtnsjNoxv9etcvXHoicUhs62g-afES6m9Xz1IXcpiozC9E78z5rQmhXFM4EESqoVsn8/s1600/IMG_3768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7W4nsMph0Wlgdr7NmXVYw-NXhD1QNMwUhw6ckCjbG6BsC9lMks4Fq-VlrqP_S0fMd4T_L9L87GtnsjNoxv9etcvXHoicUhs62g-afES6m9Xz1IXcpiozC9E78z5rQmhXFM4EESqoVsn8/s320/IMG_3768.JPG" width="320" /></a></div>
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<br />BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-35881913484237950362019-02-23T12:08:00.001-08:002019-02-23T12:08:07.929-08:00Hanfbrot<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCn0qc5i7TQCUbMVF5kdxcrP0mCXGF0Y49x5dRvoYh8X73UiCwmxlM5ksAkEtwDCCT-6-1T8eoe7A9FGioXG29P7rR6Ii0T0du2X8rYJysF0abM2ae22-fdakQ8aBfErPLjRwqLSVXxg/s1600/IMG_3726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOCn0qc5i7TQCUbMVF5kdxcrP0mCXGF0Y49x5dRvoYh8X73UiCwmxlM5ksAkEtwDCCT-6-1T8eoe7A9FGioXG29P7rR6Ii0T0du2X8rYJysF0abM2ae22-fdakQ8aBfErPLjRwqLSVXxg/s400/IMG_3726.JPG" width="400" /></a></div>
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<br />
<br />
<h2 style="line-height: 21.45pt; margin: 25px 0px 10px;">
<span style="color: #4f4f4f; font-family: Arial; font-size: 19.5pt; font-weight: normal; margin: 0px;">Hanfbrot </span></h2>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">400 g Dinkel, fein gemahlen</span></div>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">20 g Hanfmehl entölt</span></div>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;">
</span></span></span><span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"> 30 g Hanfsaat geschält</span></div>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> </span></span></span><span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">8 g Salz</span></div>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> <span style="font-size: small;"> 300 g Wasser, kalt</span></span></span></span></div>
<br />
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Symbol; font-size: 10pt; margin: 0px;"><span style="margin: 0px;">·<span style="font-size-adjust: none; font-stretch: normal; font: 7pt "Times New Roman"; margin: 0px;"> <span style="font-size: small;"> 6</span></span></span></span><span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"> g frische Hefe<span style="margin: 0px;"> </span></span></div>
<div style="margin: 0px 0px 5px 20px; text-align: justify; text-indent: -18pt;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"><span style="margin: 0px;"> </span><b style="mso-bidi-font-weight: normal;"><span style="margin: 0px;"> </span></b></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">Die Zutaten werden in
einer Schüssel vermengt und zu einem Teig geknetet.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">Danach muss der
Teig 3 Stunden ruhen, luftdicht abgedeckt in einer Schüssel.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">Während der Ruhezeit wird der Teig einmal gefaltet. </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">Nach der Ruhezeit rund formen und in ein gut bemehltes Gärkörbchen legen.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;">Gehzeit ca. 45 - 60 Minuten.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: #4f4f4f; font-family: Tahoma; font-size: 10pt; margin: 0px;"><br /></span></div>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: black; font-family: Tahoma; font-size: x-small;">Ofen auf 250°C vorheizen, ich habe im Gusseisentopf gebacken. Dafür den Topf mit Deckel im Ofen aufheizen.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: black; font-family: Tahoma; font-size: x-small;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm; text-align: justify;">
<span style="color: black; font-family: Tahoma; font-size: x-small;">Backzeit im Topf 45 Minuten bei 230°C.</span></div>
<span style="font-family: Tahoma;"></span><span style="font-size: x-small;"></span><span style="color: #009000;"></span><span style="font-family: Tahoma;"></span><span style="font-size: x-small;"></span><span style="color: black;"></span><br />
<div style="margin: 0px;">
</div>
<b></b><i></i><u></u><sub></sub><sup></sup><strike></strike>BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-18220652110868654672019-01-16T06:57:00.000-08:002019-01-16T06:57:26.364-08:00Brotaufstrich mit Austernpilzen<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWit_sWPhlb_QxbtXf_1_HbD5e9w7xZaSnwDFO2txK0apey6w00vurWHgw6eQBXoCnUHkO-Q7v9nmJSQ6Q22SwVr2zY-9_R_gFeuqMXs_odVvvAccXhXas0mw2zN4KBkwdFnMCDM78-s0/s1600/IMG_3658.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWit_sWPhlb_QxbtXf_1_HbD5e9w7xZaSnwDFO2txK0apey6w00vurWHgw6eQBXoCnUHkO-Q7v9nmJSQ6Q22SwVr2zY-9_R_gFeuqMXs_odVvvAccXhXas0mw2zN4KBkwdFnMCDM78-s0/s400/IMG_3658.JPG" width="400" /></a></div>
<br />
Brotaufstrich mit Austernpilzen und weißen Bohnen<br />
<br />
100 g Austernpilze<br />
1 Schalotte oder kleine Zwiebel<br />
30 g Butter (zum Anbraten)<br />
____________________________<br />
<br />
100 g gekochte weiße Bohnen<br />
1/2 TL Kräutersalz<br />
1 Messerspitze Paprika, süß<br />
1 Messerspitze Pfeffer, schwarz<br />
1/2 Teel. Zitronensaft<br />
1 Essl. Schnittlauchröllchen<br />
<br />
Zuerst die Pilze putzen in Stücke schneiden und in Butter anbraten.<br />
Die Zwiebel schälen, würfeln und zu den Pilzen geben. Wenn alles angebraten ist, abkühlen lassen.<br />
<br />
Die Pilzmasse mit den Bohnen im Mixer pürieren.<br />
Die Gewürze unterrühren und kräftig abschmecken.<br />
Zum Schluss die Schnittlauchröllchen vorsichtig unterheben.<br />
<br />BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-46226525437230943462018-12-30T03:04:00.000-08:002018-12-30T03:04:37.453-08:00Neue Termine 2019<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u5Br_tJ19CTCcoDbjWiq8AGnMBjvkpIFCXzfmMUmVDfZ-KznphrEw-iM3gZoY0aAX8cUbZL0Tr003JJIzSRAyHkpD_IHdfbuQqqM6-IQVGC9j-Q4oPdfUzxY9OSzngZEVKXJawmZCr0/s1600/IMG_3540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9u5Br_tJ19CTCcoDbjWiq8AGnMBjvkpIFCXzfmMUmVDfZ-KznphrEw-iM3gZoY0aAX8cUbZL0Tr003JJIzSRAyHkpD_IHdfbuQqqM6-IQVGC9j-Q4oPdfUzxY9OSzngZEVKXJawmZCr0/s640/IMG_3540.JPG" width="640" /></a></div>
<br />
Samstag, 2. März 2019 <b>Brot backen</b> 8.00 bis ca.14.00 Uhr 59 € pro Person<br />
<br />
Donnerstag, 4. April 2019<b> Kräuterspaziergang</b> 17.00 bis ca. 18.30 Uhr - Brücke in Gröna<br />
<br />
Donnerstag, 23. Mai 2019 <b>Kräuterspaziergang</b> 17.00 bis ca. 18.30 Uhr - Parforcehaus<br />
<br />
Montag, 24. Juni 2019 <b>Kräuterspaziergang</b> 18.30 bis ca. 20.00 Uhr -<br />
<br />
Donnerstag, 29. August 2019 <b>Kräuterspaziergang</b> 17.00 Uhr bis ca. 18.30 Uhr - Am Werder<br />
<br />
Samstag, 12. Oktober 2019 <b>Brot backen </b>8.00 bis ca. 14.00 Uhr 59 € pro Person<br />
<br />
Samstag, 23. November <b>Honigsüße Weihnachtsbäckerei</b> 9.00 bis ca. 14.00 Uhr 69€ pro PersonBrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-58400210283880375152018-12-30T02:43:00.000-08:002018-12-30T02:43:01.899-08:00Danke für 2018!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3XcRqwT_C-uOClBldR_FtVHMU419wU3nYuvJaWuYC1BuyBceRz9DfcPpUmXBrMqlUm-H-Dckep4HEgqZC-gsx3xsGqlCCA2JRpN_teYz5yaUH1tsf0L5pAzbvahA5jdxMtNwuSBiVBg/s1600/DPP_0007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1067" data-original-width="1600" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj3XcRqwT_C-uOClBldR_FtVHMU419wU3nYuvJaWuYC1BuyBceRz9DfcPpUmXBrMqlUm-H-Dckep4HEgqZC-gsx3xsGqlCCA2JRpN_teYz5yaUH1tsf0L5pAzbvahA5jdxMtNwuSBiVBg/s640/DPP_0007.JPG" width="640" /></a></div>
<br />
Vielen lieben Dank sage ich zum Jahresende allen, die sich für meine Backkurse und Kräuterwanderungen interessiert und sie erst möglich gemacht haben. Ich wünsche allen ein wunderbares Jahr 2019!BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-91362434364654208222018-08-03T23:06:00.002-07:002018-09-13T11:15:50.308-07:00Brotbackkurs am 20. Oktober 2018<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVRZ_zBGKcmemWMMZ3BK1yFxSpRV5Cva93t69FpPfC1PUuVKJ61nW4LuJTymzv2DK7Oj8sOuzL12nxm1JKgsgl_YUwocGvXTBSo4Xw3trSfhIlbyEvdiOvDa20-99XqFZGjc0omeNF1Y/s1600/IMG_2765.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibVRZ_zBGKcmemWMMZ3BK1yFxSpRV5Cva93t69FpPfC1PUuVKJ61nW4LuJTymzv2DK7Oj8sOuzL12nxm1JKgsgl_YUwocGvXTBSo4Xw3trSfhIlbyEvdiOvDa20-99XqFZGjc0omeNF1Y/s320/IMG_2765.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhaszXwgzaWAGxknvQNM0vQuu9uGI1Lh36dcgV-q20J21XrMFSNoBW0HZNq_pPrm2yId3oAxdamulmUCN2UYv285xwJu05fUKFXNar5-1IX9S_FwfX9BEBqF2qBA0U33Cem91Y03DEKw/s1600/IMG_2771.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkhaszXwgzaWAGxknvQNM0vQuu9uGI1Lh36dcgV-q20J21XrMFSNoBW0HZNq_pPrm2yId3oAxdamulmUCN2UYv285xwJu05fUKFXNar5-1IX9S_FwfX9BEBqF2qBA0U33Cem91Y03DEKw/s320/IMG_2771.JPG" width="320" /></a></div>
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<b>Brotbacken in Bernburg</b></div>
<div class="separator" style="clear: both; text-align: center;">
<b></b><br /></div>
<div class="separator" style="clear: both; text-align: center;">
Samstag, 20. Oktober 2018</div>
<div class="separator" style="clear: both; text-align: center;">
8.00 Uhr bis ca. 14.00 Uhr</div>
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59 Euro pro Person incl. Essen und Getränke</div>
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<br /></div>
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Für nähere Informationen oder Anmeldungen stehe ich gern zur Verfügung:</div>
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<br /></div>
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Tel. 0152 23723366</div>
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e-mail: brotundkraeuter@gmail.com</div>
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<br />BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-88882739398613471202018-03-12T06:52:00.001-07:002018-09-13T11:17:14.642-07:00Fotogalerie vergangener Backkurse<div class="separator" style="clear: both; text-align: center;">
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<br />BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-40859477836087442792018-01-31T12:47:00.002-08:002018-08-29T11:39:59.466-07:00Kräuterwanderungen 2018<div class="separator" style="clear: both; text-align: center;">
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Das Kräuterjahr 2018 beginnt mit der ersten Kräuterwanderung am<br />
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<b>5.04.2018</b> 17.00 Uhr bis ca. 18.30 Uhr <b>Treffpunkt: Saalebrücke in Gröna</b><br />
<b></b><br />
und geht weiter am<br />
<br />
<b>30.05.</b>2018<b>!</b> 18.30 Uhr bis ca. 20.00 Uhr <b>Treffpunkt: Parkplatz hinter dem Parforcehaus</b><br />
sowie am<br />
<b></b><br />
<b>6.09.</b>.2018 17.30 Uhr bis ca. 19.00 Uhr. <b>Treffpunkt: Am Werder, Bernburg (direkt an der Saale, zwischen den beiden Brücken)</b><br />
<b></b><br />
Die Treffpunkte gebe ich hier bekannt.BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-73524089328962844872018-01-31T12:29:00.002-08:002018-01-31T12:29:57.813-08:00Brotbackkurs im April<div class="separator" style="clear: both; text-align: center;">
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Der zweite Brotbackkurs 2018 am 14.04.2018.<br />
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8.00 Uhr bis ca. 14.00 Uhr<br />
59 Euro pro Person<br />
<br />
Ich freue mich auf Ihre Anmeldung.BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.comtag:blogger.com,1999:blog-1466105812367791757.post-83146701337099801392018-01-31T12:19:00.000-08:002018-03-18T12:04:57.327-07:00Besser essen 2018<div class="separator" style="clear: both; text-align: center;">
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<br />
Moderne vitalstoffreiche Vollwertkost - die Grundlagen<br />
<br />
Dies ist eine neue Kursreihe zu den Grundlagen der gesunden Ernährung. Die Abende sind kleine Mini-Koch- oder Backkurse mit kurzem Theorie-Teil, Praxis-Teil und natürlich gemeinsamem Essen. Dauer: ca. 2,5 Stunden<br />
Kosten: 20 Euro pro Person und Abend<br />
<br />
Sie können sich gerne einzelne Themen aussuchen oder auch alle Kurse besuchen - ganz nach Wunsch.<br />
Die Termine sind:<br />
<br />
22.02.2018 - Besser essen 2018, die Basics<br />
1.03.2018 - Fit mit Frühstück<br />
22.03.2018 - Feine Frischkost zum Genießen<br />
3.05.2018 - Gutes Brot, Mini-Brotbackkurs<br />
7.06.2018 - Feine Brotaufstriche<br />
5.07.2018 - Feine vegetarische Überraschungen<br />
2.08.2018 - Süßes darf nicht fehlen<br />
<br />
Ich freue mich auf Ihre Anmeldung.BrotundKraeuterhttp://www.blogger.com/profile/17248775400417835058noreply@blogger.com