{"id":4189,"date":"2012-03-17T20:34:32","date_gmt":"2012-03-17T20:34:32","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4189"},"modified":"2012-03-17T06:26:13","modified_gmt":"2012-03-17T06:26:13","slug":"leinsamen-hirse-brot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/leinsamen-hirse-brot\/","title":{"rendered":"Leinsamen-Hirse-Brot"},"content":{"rendered":"<p><strong>Zubereitung<\/strong><br \/>\n1000 g Vollkornmehl(z.B. 600 g Weizen, 200 g Dinkel, 200 g Hirse, 200 g Hafer) und 100 g Leinsamen mischen.<br \/>\n40 g Hefe, 1 Teel\u00f6ffel Zucker und 600 &#8211; 700 ml Wasser in eine kleine Vertiefung in das Schrot br\u00f6ckeln, mit dem lauwarmen Wasser verr\u00fchren, 20 Minuten zugedeckt gehen lassen.<br \/>\n150 g Kefir, 150 g Quark, 2 &#8211; 3 E\u00dfl\u00f6ffel \u00d6l, 3 Teel\u00f6ffel Salz, Pfeffer, Paprika mit dem Weizenschrot und der restlichen Fl\u00fcssigkeit 10 Minuten kneten, zu einer Kugel formen, gehen lassen, bis der Teig das doppelte Volumen hat, nochmals gut durchkneten und zwei Laibe formen.<br \/>\nDie Laibe in gefettete Formen geben, mit Wasser bestreichen, einschneiden und mit Weizenschrot oder Leinsamen bestreuen.<br \/>\nDen Teig in der Form gehen lassen, bis er die gew\u00fcnschte Brotgr\u00f6\u00dfe erreicht hat (ca. 15 &#8211; 30 Minuten).<br \/>\nDen Backofen auf 220 \u00b0C vorheizen. Auf den Backofenboden den flachen Deckel einer Auflaufform stellen oder bei Hei\u00dfluftherden eine Fettpfanne in die unterste Schiene einschieben und eine Tasse Wasser hineingie\u00dfen.<br \/>\n10 Minuten bei 220 \u00b0C und 50 &#8211; 60 Minuten bei 180 \u00b0C abbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zubereitung 1000 g Vollkornmehl(z.B. 600 g Weizen, 200 g Dinkel, 200 g Hirse, 200 g Hafer) und 100 g Leinsamen mischen. 40 g Hefe, 1 Teel\u00f6ffel Zucker und 600 &#8211; 700 ml Wasser in eine kleine Vertiefung in das Schrot br\u00f6ckeln, mit dem lauwarmen Wasser verr\u00fchren, 20 Minuten zugedeckt gehen lassen. 150 g Kefir, 150 &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/leinsamen-hirse-brot\/\">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":[580,579],"class_list":["post-4189","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-hirse","tag-leinsamen","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - 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