{"id":3126,"date":"2011-12-17T11:10:47","date_gmt":"2011-12-17T11:10:47","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3126"},"modified":"2011-12-17T11:10:47","modified_gmt":"2011-12-17T11:10:47","slug":"dinkelbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/dinkelbrot\/","title":{"rendered":"Dinkelbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n750 g Dinkelvollkornmehl
\n1 W\u00fcrfel Hefe,1 EL fl\u00fcssiger Honig, 1\/2 l lauwarmes Wasser verr\u00fchren u
\n1 EL Meersalz<\/p>\n

Zubereitung<\/strong>
\nDann alles zusammen verr\u00fchren. Den Teig zugedeckt 15 Minuten ruhen lassen. Teig gr\u00fcndlich kneten, bis er geschmeidig ist, in eine Kastenform f\u00fcllen und glattstreichen. Nochmals 15 Minuten gehen lassen, an einem warmen Ort.
\nDen Backofen mit Wasser ausspr\u00fchen, dann das Brot auf unterster Schiene bei 220 \u00b0C etwa 60 Minuten goldbraun backen.
\nSollte das Brot noch sehr hell und etwas weich sein, nochmals ohne Form auf dem Rost etwa 15 Minuten bei 200 \u00b0C nachbacken. Herausnehmen und mit Wasser bespr\u00fchen, auf ein Gitterrost legen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 750 g Dinkelvollkornmehl 1 W\u00fcrfel Hefe,1 EL fl\u00fcssiger Honig, 1\/2 l lauwarmes Wasser verr\u00fchren u 1 EL Meersalz Zubereitung Dann alles zusammen verr\u00fchren. Den Teig zugedeckt 15 Minuten ruhen lassen. Teig gr\u00fcndlich kneten, bis er geschmeidig ist, in eine Kastenform f\u00fcllen und glattstreichen. Nochmals 15 Minuten gehen lassen, an einem warmen Ort. Den Backofen … <\/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":[353],"class_list":["post-3126","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-dinkel","item-wrap"],"yoast_head":"\nDinkelbrot<\/title>\n<meta name=\"description\" content=\"- Dinkelbrot\" \/>\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\/12\/17\/dinkelbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dinkelbrot\" \/>\n<meta property=\"og:description\" content=\"- Dinkelbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/dinkelbrot\/\" \/>\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=\"2011-12-17T11:10:47+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\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Dinkelbrot\",\"datePublished\":\"2011-12-17T11:10:47+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/\"},\"wordCount\":103,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Dinkel\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/\",\"name\":\"Dinkelbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-17T11:10:47+00:00\",\"description\":\"- Dinkelbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/17\\\/dinkelbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dinkelbrot\"}]},{\"@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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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":303,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2022\/04\/09\/hausbrot\/","url_meta":{"origin":3126,"position":4},"title":"Hausbrot","author":"Steffen","date":"9. 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