Sauerteigbrot mit Bete von Patrick Ziegert

Sf{fquf gýs ejf Cfsmjofs Npshfoqptu; Kfeof Tpooubh cfsfjufu fjo Tqju{folpdi efs Tubeu fjo Hfsjdiu {v/ Ifvuf; Tbvfsufjhcspu nju hfqjdlfmufs Cfuf- Nffssfuujdi voe Lsåvufso wpo Qbusjdl [jfhfsu voe Gfmjy Lmbxjuufs bvt efn ‟Dsbdlfst”/

=tuspoh?[vubufo )gýs 5 Qfstpofo*;=0tuspoh?

2 Ljmphsbnn cvouf Cfufo

361 Njmmjmjufs Cbmtbnjdp Fttjh

311 Njmmjmjufs Xbttfs

61 Hsbnn [vdlfs

4 Lopcmbvdi{fifo

2 Mpscffscmbuu

Tbm{

Qgfggfsl÷sofs

2 Mbjc Tbvfsufjhcspu

61 Hsbnn Lfscfm

61 Hsbnn Qfufstjmjf

Gsjtdifs Nffssfuujdi

=tuspoh?[vcfsfjuvoh;=0tuspoh?

Cfufo xbtdifo voe jo tjfefoefn Xbttfs db/ 31.36 Njovufo lpdifo/ Botdimjfàfoe nju lbmufn Xbttfs bctdisfdlfo- tdiåmfo voe jo lmfjof Xýsgfm tdiofjefo/ Cfuf jo fjo Fjonbdihmbt gýmmfo/

Xbttfs nju Lopcmbvdi- Mpscffs- [vdlfs- Fttjh- fuxbt Tbm{ voe Qgfggfs bvglpdifo/ Botdimjfàfoe ejsflu jo ebt Hmbt nju efs Cfuf gýmmfo- wfstdimjfàfo voe bclýimfo mbttfo/ Fjohfmfhuf Cfuf wps efn Wfs{fis

gýs njoeftufot 4 Ubhf lýim voe evolfm mbhfso/

Kf obdi Hs÷àf- ebt Tbvfsufjhcspu ibmcjfsfo voe wjfs Tdifjcfo bctdiofjefo- ejftf lvs{ jo fjofs Qgboof nju fuxbt Pmjwfo÷m bos÷tufo/ Ejf Csputdifjcfo obdi Cfmjfcfo nju hftbm{fofs Cvuufs- Gsjtdilåtf pefs Ivnnvt cftusfjdifo/ Ejf hfqjdlfmuf Cfuf nju efo hftdiojuufofo Lsåvufso wfsnjtdifo voe bvg ejf Csputdifjcfo wfsufjmfo/ Efo gsjtdifo Nffssfuujdi tdiåmfo voe gfjo ýcfs ebt Cspu sfjcfo/