{"id":2717,"date":"2011-08-26T12:29:49","date_gmt":"2011-08-26T12:29:49","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=2717"},"modified":"2011-08-26T12:29:49","modified_gmt":"2011-08-26T12:29:49","slug":"buchweizenbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/26\/buchweizenbrot\/","title":{"rendered":"Buchweizenbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n125 g Buchweizenmehl
\n125 g Weizenmehl
\n3 Teel\u00f6ffel Backpulver
\n1 Teel\u00f6ffel Salz
\n125 g weiche Butter
\n125 g Magerquark
\n3 Eier<\/p>\n

Zubereitung<\/strong>
\nDie Zutaten zu einem R\u00fchrteig verarbeiten. Eine Kastenform fetten, den Teig einf\u00fcllen und glattstreichen.
\nBacken<\/em>
\nUnten einschieben, 190 \u00b0C – 40 – 45 Minuten goldbraun backen. St\u00e4bchenprobe machen.
\nDas Brot etwa 10 Minuten im ausgeschalteten Backofen stehen lassen, dann herausnehmen und mit Wasser bespr\u00fchen.
\nDas Brot in der Form abk\u00fchlen lassen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 125 g Buchweizenmehl 125 g Weizenmehl 3 Teel\u00f6ffel Backpulver 1 Teel\u00f6ffel Salz 125 g weiche Butter 125 g Magerquark 3 Eier Zubereitung Die Zutaten zu einem R\u00fchrteig verarbeiten. Eine Kastenform fetten, den Teig einf\u00fcllen und glattstreichen. Backen Unten einschieben, 190 \u00b0C – 40 – 45 Minuten goldbraun backen. St\u00e4bchenprobe machen. Das Brot etwa 10 … <\/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":[276],"class_list":["post-2717","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-buchweizen","item-wrap"],"yoast_head":"\nBuchweizenbrot<\/title>\n<meta name=\"description\" content=\"- Buchweizenbrot\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/26\/buchweizenbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Buchweizenbrot\" \/>\n<meta property=\"og:description\" content=\"- Buchweizenbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/26\/buchweizenbrot\/\" \/>\n<meta property=\"og:site_name\" content=\"Steffen's Haushaltsblog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/steffen.thomas1\" \/>\n<meta property=\"article:published_time\" content=\"2011-08-26T12:29:49+00:00\" \/>\n<meta name=\"author\" content=\"Steffen\" \/>\n<meta name=\"twitter:label1\" content=\"Verfasst von\" \/>\n\t<meta name=\"twitter:data1\" content=\"Steffen\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Buchweizenbrot\",\"datePublished\":\"2011-08-26T12:29:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/\"},\"wordCount\":71,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Buchweizen\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/\",\"name\":\"Buchweizenbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-08-26T12:29:49+00:00\",\"description\":\"- Buchweizenbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/08\\\/26\\\/buchweizenbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Buchweizenbrot\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\",\"name\":\"Steffen's Haushaltsblog\",\"description\":\"Kunst trifft Essen - 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Den fertigen, gut gegangenen Teig in eine kleine Kastenform f\u00fcllen, nochmals gehen lassen, mit Schrot bemehlen und auf der zweiten Schiene von unten in den\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":4189,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/leinsamen-hirse-brot\/","url_meta":{"origin":2717,"position":5},"title":"Leinsamen-Hirse-Brot","author":"Steffen","date":"17. 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