{"id":14204,"date":"2025-07-23T15:03:59","date_gmt":"2025-07-23T15:03:59","guid":{"rendered":"https:\/\/portal.greekfarms.gov.gr\/?p=14204"},"modified":"2025-12-22T20:00:23","modified_gmt":"2025-12-22T20:00:23","slug":"paximadi-zwieback","status":"publish","type":"post","link":"https:\/\/portal.greekfarms.gov.gr\/de\/paximadi-zwieback\/","title":{"rendered":"Paximadi-Zwieback"},"content":{"rendered":"\n<p><strong><em>Soultana Maria Valamoti<\/em><\/strong>, <em><strong>Professor, School of History and Archaeology, Aristotle University of Thessaloniki<\/strong><\/em><\/p>\n\n\n\n<p>Weizen und Gerste werden seit 9000&nbsp;Jahren in Griechenland angebaut. Sie waren Grundnahrungsmittel der ersten neolithischen Bauern, die ihre D\u00f6rfer in den fruchtbaren Ebenen und H\u00fcgeln Griechenlands gr\u00fcndeten, von Kreta und dem Peloponnes bis nach Makedonien und Thrakien. Im Laufe der Jahrtausende verbreiteten sich die in der Jungsteinzeit vorherrschenden Mantelweizenarten wie Einkorn und Zweikorn, und es kam auch der Nacktweizen mit seinen zwei Grundarten hinzu: herk\u00f6mmlicher Weizen und Hartweizen, die auch heute noch als Brot- bzw. Teigwarenzutat vorherrschen. Das wesentliche Getreide, das in antiken Texten sehr h\u00e4ufig vorkommt, ist Nacktweizen, entweder als Weich- oder als Hartweizen, in der Antike bekannt unter dem allgemeinen Begriff <em>Pyros<\/em>. Eine der vielen M\u00f6glichkeiten, wie die alten Griechen Weizen verwendeten, bestand darin, ihn zu mahlen und daraus ein interessantes Erzeugnis zu verarbeiten, das in der Antike als \u201e<em>Dipyros<\/em>\u201c oder \u201e<em>Dipyritis Artos<\/em>\u201c bekannt war. Wie der antike Kom\u00f6diendichter Alkaios im 4.&nbsp;Jahrhundert v.&nbsp;Chr. erw\u00e4hnt, war <em>Dipyros<\/em> ein luxuri\u00f6ses Erzeugnis. Hippokrates erw\u00e4hnt in seinem Werk <em>Die inneren Krankheiten<\/em>, dass es aus Hartweizen hergestellt wurde.<\/p>\n\n\n\n<p>Das Wort <em>Dipyros<\/em> weist darauf hin, dass das Brot zweimal gebacken wurde. Dies entspricht der r\u00f6mischen Art der Zubereitung, bekannt als <em>Biscoctum<\/em>, von der sich auch die W\u00f6rter \u201eBiscotti\u201c und \u201eBiskuit\u201c ableiten. Demnach k\u00f6nnte man das <em>Dipyros<\/em>-Brot der Antike mit dem heutigen Zwieback vergleichen.<\/p>\n\n\n\n<p>Auch in den vielen Rezepten, die man in der heutigen griechischen K\u00fcche f\u00fcr die Zubereitung von Zwieback findet, ist das Entscheidende das doppelte Backen: Der Teig aus gemahlenem Getreide, mit Wasser vermischt, wird wie bei der Brotzubereitung geknetet, in Scheiben markiert, kurz im Backofen gebacken und dann herausgenommen. Der Brotlaib wird in St\u00fccke geschnitten und bei niedriger Temperatur ein zweites Mal im Backofen gebacken. In der Regel wird zur Herstellung von Zwieback Gerste oder ein Gemisch aus Gersten- und Weizenmehl eingesetzt. Dies ist das ideale Verfahren, um Brot in trockener Form lange haltbar zu machen, um es dann sp\u00e4ter durch Mischen mit Wasser, Wein oder Milch leicht aufzuweichen. Die Vielfalt an Zwieback in verschiedenen Teilen Griechenlands ist gro\u00df, wie moderne Forscher der traditionellen griechischen K\u00fcche festgestellt haben.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Soultana Maria Valamoti, Professor, School of History and Archaeology, Aristotle University of Thessaloniki Weizen und Gerste werden seit 9000&nbsp;Jahren in&#8230;<\/p>\n","protected":false},"author":6,"featured_media":13998,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_video_id":"","footnotes":""},"categories":[5286,760],"tags":[1683,5366],"class_list":["post-14204","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antike-geschmaecker","category-istoria-de","tag-ellada-de","tag-historische-quellen"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.9 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ 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