{"id":3163,"date":"2011-12-20T19:34:21","date_gmt":"2011-12-20T19:34:21","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=3163"},"modified":"2011-12-20T19:34:21","modified_gmt":"2011-12-20T19:34:21","slug":"dreikornbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/20\/dreikornbrot\/","title":{"rendered":"Dreikornbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n250 g Weizen – grob geschrotet –
\n400 g Weizen – fein geschrotet –
\n80 g Sonnenblumenkerne
\n100 g Sesam
\n1 gestrichener EL Salz
\n60 g Hefe
\n1\/2 l lauwarmes Wasser<\/p>\n

Zubereitung<\/strong>
\nHefeteig zubereiten,10 Minuten bei 50 \u00b0C gehen lassen und 20 Minuten bei 0 \u00b0C.
\nTeig durchkneten und zu einem l\u00e4nglichen Brotlaib formen. Backblech einfetten, mit Mehl bestreuen, Brotlaib darauflegen und bei Raumtemperatur etwa 10 Minuten gehen lassen. Mit Wasser bestreichen, mehrfach mit einer Gabel einstechen und im vorgeheizten Backofen bei 210 – 225\u00b0C ca. 50 – 60 Minuten backen.
\nBeim Vorheizen ein Gef\u00e4\u00df mit Wasser auf den Boden des Backofens stellen !<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 250 g Weizen – grob geschrotet – 400 g Weizen – fein geschrotet – 80 g Sonnenblumenkerne 100 g Sesam 1 gestrichener EL Salz 60 g Hefe 1\/2 l lauwarmes Wasser Zubereitung Hefeteig zubereiten,10 Minuten bei 50 \u00b0C gehen lassen und 20 Minuten bei 0 \u00b0C. Teig durchkneten und zu einem l\u00e4nglichen Brotlaib formen. … <\/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":"","_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},"jetpack_post_was_ever_published":false},"categories":[125],"tags":[],"class_list":["post-3163","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","item-wrap"],"yoast_head":"\nDreikornbrot<\/title>\n<meta name=\"description\" content=\"- Dreikornbrot\" \/>\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\/20\/dreikornbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dreikornbrot\" \/>\n<meta property=\"og:description\" content=\"- Dreikornbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/20\/dreikornbrot\/\" \/>\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=\"2011-12-20T19:34:21+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\\\/12\\\/20\\\/dreikornbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Dreikornbrot\",\"datePublished\":\"2011-12-20T19:34:21+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/\"},\"wordCount\":92,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/\",\"name\":\"Dreikornbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2011-12-20T19:34:21+00:00\",\"description\":\"- Dreikornbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2011\\\/12\\\/20\\\/dreikornbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Dreikornbrot\"}]},{\"@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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