{"id":4128,"date":"2012-03-11T19:45:10","date_gmt":"2012-03-11T19:45:10","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4128"},"modified":"2012-03-11T19:45:10","modified_gmt":"2012-03-11T19:45:10","slug":"schmalzbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schmalzbrot\/","title":{"rendered":"Schmalzbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n1\/2 Pfund Weizenmehl
\n1\/2 Pfund gebeuteltes Roggenmehl
\n1 TL Salz
\n1 H\u00fchnerei
\n100 g Griebenschmalz
\n1 W\u00fcrfel Backhefe + 1 EL Zucker |Hefest\u00fcck machen
\n1\/2 Tasse lauwarmes Wasser<\/p>\n

Zubereitung<\/strong>
\nAus diesen Ingredienzien einen gl\u00e4nzenden Teig kneten, warm stellen und gehen lassen. Erneut durchkneten und in eine Brotform legen, die zuvor mit einer Speckschwarte ausgerieben wurde. Noch einmal gehen lassen, etwa 1\/2 Stunde, und bei mittlerer Hitze 50 – 60 Minuten abbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1\/2 Pfund Weizenmehl 1\/2 Pfund gebeuteltes Roggenmehl 1 TL Salz 1 H\u00fchnerei 100 g Griebenschmalz 1 W\u00fcrfel Backhefe + 1 EL Zucker |Hefest\u00fcck machen 1\/2 Tasse lauwarmes Wasser Zubereitung Aus diesen Ingredienzien einen gl\u00e4nzenden Teig kneten, warm stellen und gehen lassen. Erneut durchkneten und in eine Brotform legen, die zuvor mit einer Speckschwarte ausgerieben … <\/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":[304,570],"class_list":["post-4128","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","tag-schmalz","item-wrap"],"yoast_head":"\nSchmalzbrot<\/title>\n<meta name=\"description\" content=\"- Schmalzbrot\" \/>\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\/schmalzbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schmalzbrot\" \/>\n<meta property=\"og:description\" content=\"- Schmalzbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schmalzbrot\/\" \/>\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=\"2012-03-11T19:45:10+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\\\/schmalzbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schmalzbrot\",\"datePublished\":\"2012-03-11T19:45:10+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/\"},\"wordCount\":65,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brot\",\"Schmalz\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/\",\"name\":\"Schmalzbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-03-11T19:45:10+00:00\",\"description\":\"- Schmalzbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/03\\\/11\\\/schmalzbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schmalzbrot\"}]},{\"@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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