{"id":4124,"date":"2012-03-11T15:10:07","date_gmt":"2012-03-11T15:10:07","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4124"},"modified":"2012-03-11T15:10:07","modified_gmt":"2012-03-11T15:10:07","slug":"schinkenbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schinkenbrot\/","title":{"rendered":"Schinkenbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n100 g Roggenmehl ( Type 1370 )
\n250 g Weizenmehl ( Type 405 )
\n1 W\u00fcrfel Hefe
\n1 TL Zucker
\n1\/8 l Milch
\n3 EL \u00d6l
\n1 Prise Salz und Pfeffer
\n100 g Schinken<\/p>\n

Zubereitung<\/strong>
\nHefeteig herstellen, den in W\u00fcrfel geschnittenen Schinken unterkneten. Teig zu einem Brotlaib formen und 1\/2 Stunde bei 50 \u00b0C gehen lassen auf einem gefetteten Backblech.
\nBrotlaib mit Wasser einpinseln und bei 200 \u00b0C ca. 50 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 100 g Roggenmehl ( Type 1370 ) 250 g Weizenmehl ( Type 405 ) 1 W\u00fcrfel Hefe 1 TL Zucker 1\/8 l Milch 3 EL \u00d6l 1 Prise Salz und Pfeffer 100 g Schinken Zubereitung Hefeteig herstellen, den in W\u00fcrfel geschnittenen Schinken unterkneten. Teig zu einem Brotlaib formen und 1\/2 Stunde bei 50 \u00b0C … <\/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":[70],"class_list":["post-4124","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-schinken","item-wrap"],"yoast_head":"\nSchinkenbrot<\/title>\n<meta name=\"description\" content=\"- Schinkenbrot\" \/>\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\/2012\/03\/11\/schinkenbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schinkenbrot\" \/>\n<meta property=\"og:description\" content=\"- Schinkenbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schinkenbrot\/\" \/>\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=\"2012-03-11T15:10:07+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\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schinkenbrot\",\"datePublished\":\"2012-03-11T15:10:07+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/\"},\"wordCount\":58,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Schinken\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/\",\"name\":\"Schinkenbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-11T15:10:07+00:00\",\"description\":\"- Schinkenbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schinkenbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schinkenbrot\"}]},{\"@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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Dezember 2011","format":false,"excerpt":"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\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":349,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2024\/01\/10\/bauernlaib\/","url_meta":{"origin":4124,"position":3},"title":"Bauernlaib","author":"Steffen","date":"10. Januar 2024","format":false,"excerpt":"Im folgenden findet sich das Rezept f\u00fcr ein frisches Mischbrot mit K\u00fcmmelkruste. 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