{"id":2464,"date":"2011-08-02T19:43:15","date_gmt":"2011-08-02T19:43:15","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2464"},"modified":"2011-08-02T19:46:01","modified_gmt":"2011-08-02T19:46:01","slug":"bagels-fur-diabetiker","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/02\/bagels-fur-diabetiker\/","title":{"rendered":"Bagels f\u00fcr Diabetiker"},"content":{"rendered":"

Zutaten<\/strong>
\n100 ml fettarme Milch
\n30 g Butter oder Di\u00e4tmargarine
\n2 TL Fruchtzucker
\nMeersalz
\n30 g frische Hefe
\n200 g feines Weizenvollkornmehl
\n200 g Weizenmehl
\n50 g Ballaststoff-M\u00fcsli
\n20 g geschroteter Leinsamen
\n1 Eiklar<\/p>\n

Zubereitung<\/strong>
\nDie Milch, die Butter in Fl\u00f6ckchen, Fruchtzucker und l Teel\u00f6ffel Meersalz erhitzen, bis das Fett zerlaufen ist. 180 ml kaltes Wasser dazugeben. Die Hefe in die lauwarme Milch br\u00f6ckeln und darin aufl\u00f6sen.
\nDie beiden Mehlsorten, das M\u00fcsli und die Leinsamen in eine Sch\u00fcssel geben. In die Mitte eine Vertiefung dr\u00fccken und die Hefe-Milch-Mischung hineingiessen. Mit etwas Mehl vom Rand zu einem Vorteig r\u00fchren. Abgedeckt etwa 15 Minuten gehen lassen. Das Eiklar dazugeben, verkneten und noch einmal 30 bis 40 Minuten gehen lassen. Den Teig anschliessend noch einmal durchkneten und zu 18 Kugeln von etwa 50 Gramm formen. In jede Kugel in der Mitte ein Loch dr\u00fccken und die Ringe weitere 15 Minuten gehen lassen.
\nIn der Zwischenzeit Backbleche mit Backpapier belegen und den Backofen auf 200\u00b0C vorheizen. Reichlich Wasser mit einem Essl\u00f6ffel Meersalz aufkochen lassen. Darin jeweils einige Teigringe f\u00fcr etwa zwei Minuten ziehen lassen.
\nDie Ringe herausnehmen, auf die Bleche legen, mit Milch bestreichen und mit K\u00f6rnern bestreuen. F\u00fcr etwa 15 Minuten im Backofen backen und anschliessend abk\u00fchlen lassen.<\/p>\n

Diabetikerhinweis:
\nPro St\u00fcck: 4 g Eiweiss, 3 g Fett, 18 g Kohlenhydrate, 493 kJ\/118 kcal, 1\u00bd Broteinheiten<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 ml fettarme Milch 30 g Butter oder Di\u00e4tmargarine 2 TL Fruchtzucker Meersalz 30 g frische Hefe 200 g feines Weizenvollkornmehl 200 g Weizenmehl 50 g Ballaststoff-M\u00fcsli 20 g geschroteter Leinsamen 1 Eiklar Zubereitung Die Milch, die Butter in Fl\u00f6ckchen, Fruchtzucker und l Teel\u00f6ffel Meersalz erhitzen, bis das Fett zerlaufen ist. 180 ml kaltes … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[125],"tags":[403],"class_list":["post-2464","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-bagel","item-wrap"],"yoast_head":"\nBagels f\u00fcr 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Meersalz25 Gramm Weiche Butter F\u00fcr dieses Brot mu\u00df zun\u00e4chst ein K\u00fcrbisp\u00fcree zubereitet werden: 400 g braucht man pro Laib.\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2021\/10\/20230926082225_still_life_with_pumpkin_bread.png?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2021\/10\/20230926082225_still_life_with_pumpkin_bread.png?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2021\/10\/20230926082225_still_life_with_pumpkin_bread.png?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/wissen.science-and-fun.de\/kochen\/files\/2021\/10\/20230926082225_still_life_with_pumpkin_bread.png?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":4189,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/leinsamen-hirse-brot\/","url_meta":{"origin":2464,"position":3},"title":"Leinsamen-Hirse-Brot","author":"Steffen","date":"17. 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Dezember 2011","format":false,"excerpt":"Zutaten 50 g Leinsamen ( 1 Std. in Wasser aufweichen, dann ab tropfen lassen ) 3\/8 l Milch (lauwarm) 1000 g Weizenmehl 1 W\u00fcrfel Hefe ( mit 1\/4 l Milch und 1 TL Zucker ansetzen) 125 g Fett 250 g Quark 2 gestrichene Teel\u00f6ffel Salz 250 g Roggenschrotmehl (danach Leinsamen\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4615,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/19\/rosinenstuten\/","url_meta":{"origin":2464,"position":5},"title":"Rosinenstuten","author":"Steffen","date":"19. November 2012","format":false,"excerpt":"Zutaten 700 g Weizen, frisch gemahlen 100 g Butter 1 EL \u00d6l 50 g gemahlene Haseln\u00fcsse 250 g Rosinen etwas Rum 60 g Hefe 10 g Meersalz 2 EL Honig 400 g Milch Zubereitung Rosinen mit 4 E\u00dfl\u00f6ffel Rum betr\u00e4ufeln und zugedeckt 2 Stunden stehen lassen. Aus den angegebenen Zutaten\u2026","rel":"","context":"In "Brot und Br\u00f6tchen"","block_context":{"text":"Brot und Br\u00f6tchen","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/brot-und-brotchen\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2464","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=2464"}],"version-history":[{"count":2,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2464\/revisions"}],"predecessor-version":[{"id":2467,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/2464\/revisions\/2467"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=2464"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=2464"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=2464"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}