{"id":303,"date":"2022-04-09T11:43:59","date_gmt":"2022-04-09T11:43:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=303"},"modified":"2024-01-14T17:11:45","modified_gmt":"2024-01-14T17:11:45","slug":"hausbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2022\/04\/09\/hausbrot\/","title":{"rendered":"Hausbrot"},"content":{"rendered":"
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Hausbrot<\/h2>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Rezept drucken<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Gericht <\/span>Brot<\/span><\/div><\/div>\n <\/div>\n
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Kochutensilien
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  • Backblech<\/div><\/li><\/ul><\/div>\n

    Zutaten
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    • 50<\/span> g<\/span> Hefe<\/span><\/li>
    • 1,5<\/span> l<\/span> lauwarmes Wasser<\/span><\/li><\/ul><\/div>

      F\u00fcr 4 Brote<\/h4>
      • 40<\/span> g<\/span> Salz<\/span><\/li>
      • 3<\/span> EL<\/span> \u00d6l<\/span><\/li>
      • 100<\/span> g<\/span> Weizenkeimlinge<\/span><\/li>
      • 250<\/span> g<\/span> Weizenschrot<\/span><\/li>
      • 25<\/span> g<\/span> Sojamehl<\/span><\/li>
      • 900<\/span> g<\/span> gesiebtes Roggenmehl<\/span><\/li>
      • 1800<\/span> g<\/span> Weizenmehl<\/span><\/li>
      • \u00d6l f\u00fcr das Backblech<\/span><\/li><\/ul><\/div><\/div>\n

        Anleitungen
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        • Hefe in einer Backsch\u00fcssel zerbr\u00f6ckeln und mit 1\/4 l lauwarmem Wasser verr\u00fchren. Restliches Wasser, \u00d6l, Weizenkeimlinge, Weizenschrot und Sojamehl zugeben, alles gut verr\u00fchren. Roggenmehl, Salz und 3\/4 des Weizenmehls zugeben. Masse kr\u00e4ftig zu einem glatten Teig durchkneten. Zugedeckt 40 Minuten an einem warmen Ort gehen lassen. Teig auf einem bemehlten Backbrett mit dem restlichen Weizenmehl verarbeiten und so lange durchkneten, bis er nicht mehr am Brett klebt. Teig in 4 Laibe formen und auf ein gut ge\u00f6ltes Backblech setzen. Mit einem Tuch zugedeckt weitere 40 Minuten gehen lassen. Im vorgeheizten Backofen bei 200\u00b0 40 Minuten backen.<\/div><\/li><\/ul><\/div><\/div>\n
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          Keyword <\/span>Brot<\/span><\/div><\/div>\n
          <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"","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":[304],"class_list":["post-303","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","item-wrap"],"yoast_head":"\nHausbrot<\/title>\n<meta name=\"description\" content=\"- Hausbrot\" \/>\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\/2022\/04\/09\/hausbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hausbrot\" \/>\n<meta property=\"og:description\" content=\"- Hausbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2022\/04\/09\/hausbrot\/\" \/>\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=\"2022-04-09T11:43:59+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-01-14T17:11:45+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/2022\\\/04\\\/09\\\/hausbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Hausbrot\",\"datePublished\":\"2022-04-09T11:43:59+00:00\",\"dateModified\":\"2024-01-14T17:11:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/\"},\"wordCount\":128,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/\",\"name\":\"Hausbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2022-04-09T11:43:59+00:00\",\"dateModified\":\"2024-01-14T17:11:45+00:00\",\"description\":\"- Hausbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2022\\\/04\\\/09\\\/hausbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Hausbrot\"}]},{\"@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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April 2023","format":false,"excerpt":"Gesundheitsbrot Teigsch\u00fcsselTuch 200 g grob gemahlenes Roggenmehl3\/4 l kochend hei\u00dfes Wasser50 g Margarine1\/4 l Milch70 g Hefe2 EL dunkler Sirup1 1\/2 EL Salz100 g Weizenschrot50 g gehackte Rosinen2 TL Fenchel100 g Weizenkeimlinge1 kg Weizenmehlgeschmolzene Butter zum BestreichenWeizenschrot zum Bestreuen Roggenmehl mit gut 3\/4 l kochend hei\u00dfem Wasser \u00fcbergie\u00dfen und \u00fcber\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\/2011\/04\/00001-a-very-old-looking-painting-of-a-Health-bread-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":309,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/gewurzbrot\/","url_meta":{"origin":303,"position":1},"title":"Gew\u00fcrzbrot","author":"Steffen","date":"10. April 2023","format":false,"excerpt":"\u00a0 Gew\u00fcrzbrot 1\/4 l Wasser20 g Butter25 g Hefe1 EL Salz300 g Roggenmehl mit Weizenmehlzusatz300 g Weizenmehl1 EL gehackter frischer Estragon4-5 EL feingehackte Petersilie1 Ei Das Wasser erw\u00e4rmen (lauwarm) und die Butter darin zergehen lassen. Die zerbr\u00f6selte Hefe zugeben und unter R\u00fchren aufl\u00f6sen. 300 g Roggenmehl mit 150 g Weizenmehl\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\/2011\/04\/Gewuerzbrot-1753935545-150x150.png?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":321,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/franzosisches-bauernbrot\/","url_meta":{"origin":303,"position":2},"title":"Franz\u00f6sisches Bauernbrot","author":"Steffen","date":"10. April 2023","format":false,"excerpt":"Zu dem Bildbefehl habe ich noch Stilelemente einer verstorbenen K\u00fcnstlerin hinzugef\u00fcgt (im textprompt). Und was herausgekommen ist, ist so eine Art Bilderr\u00e4tsel. Mir gef\u00e4llt es irgendwie. 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August 2011","format":false,"excerpt":"Zutaten 50 g Roggenmehl 400 g Weizenmehl 50 g Roggenschrot 40 g Gest 1\/4 l lauwarme Buttermilch 1 TL Salz 1 EL Zucker Zubereitung Mehl in eine Sch\u00fcssel geben und eine Vertiefung machen, Gest, Zucker und 1 Tasse Buttermilch verr\u00fchren. Zugedeckt 15 Minuten gehen lassen, danach alle Zutaten dazukneten, 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":351,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/01\/08\/bauernfladen\/","url_meta":{"origin":303,"position":4},"title":"Bauernfladen","author":"Steffen","date":"8. Januar 2024","format":false,"excerpt":"Bauernfladen Backblech 1\/4 l Milch oder Wasser50 g Butter oder Margarine2 EL Honig25 g Hefe1\/2 TL Salz200 g Roggenmehl200-250 g Vollweizenmehl Butter oder Margarine in lauwarmer Milch oder Wasser schmelzen. Honig und zerbr\u00f6ckelte Hefe zugeben. So lange r\u00fchren, bis alles in der Fl\u00fcssigkeit aufgel\u00f6st ist. Salz, Roggenmehl und das Weizenmehl\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":3165,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/20\/dreikornbrot-variante\/","url_meta":{"origin":303,"position":5},"title":"Dreikornbrot (Variante)","author":"Steffen","date":"20. 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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/303","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=303"}],"version-history":[{"count":3,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/303\/revisions"}],"predecessor-version":[{"id":8155,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/303\/revisions\/8155"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=303"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=303"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=303"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}