{"id":4387,"date":"2012-09-24T17:50:16","date_gmt":"2012-09-24T17:50:16","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4387"},"modified":"2012-09-24T17:50:16","modified_gmt":"2012-09-24T17:50:16","slug":"hefeteig-zubereitung-mit-der-kuchenmaschine","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/24\/hefeteig-zubereitung-mit-der-kuchenmaschine\/","title":{"rendered":"Hefeteig-Zubereitung mit der K\u00fcchenmaschine"},"content":{"rendered":"

Zubereitung<\/strong>
\nMan nimmt lauwarme Fl\u00fcssigkeit, gibt Zucker, Sirup, Honig oder f\u00fcr Diabetiker fl\u00fcssigen S\u00fc\u00dfstoff dazu , verr\u00fchrt alles miteinander, stellt es 1\/4 Stunde an einen warmen Platz. W\u00e4hrenddessen gibt man die anderen Zutaten in den Beh\u00e4lter der K\u00fcchenmaschine. Dann wird das Hefegemisch dazugegeben und die K\u00fcchenmaschine wird angestellt.
\nDer Brotteig kommt in eine gefettete Form, wird in den Backofen bei 50 \u00b0C gestellt. Wenn er gen\u00fcgend aufgegangen ist, wird auf 200 \u00b0C gestellt. Bei gr\u00f6\u00dferen Broten dauert die Backzeit l Stunde bei kleineren weniger.
\nBei Vollkornmehl mu\u00df der Brotteig, bevor er in die Form kommt noch einmal ca. eine 1\/2 Stunde aufgehen.
\nUm zu testen, ob das Brot fertig gebacken ist, macht man eine Klopfprobe; h\u00f6rt es sich hohl an, ist es gar. Oder man sticht mit dem Strickstock hinein. Wenn kein Teig daran kleben bleibt, ist es gar.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zubereitung Man nimmt lauwarme Fl\u00fcssigkeit, gibt Zucker, Sirup, Honig oder f\u00fcr Diabetiker fl\u00fcssigen S\u00fc\u00dfstoff dazu , verr\u00fchrt alles miteinander, stellt es 1\/4 Stunde an einen warmen Platz. W\u00e4hrenddessen gibt man die anderen Zutaten in den Beh\u00e4lter der K\u00fcchenmaschine. Dann wird das Hefegemisch dazugegeben und die K\u00fcchenmaschine wird angestellt. Der Brotteig kommt in eine gefettete Form, … <\/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":[194],"tags":[],"class_list":["post-4387","post","type-post","status-publish","format-standard","hentry","category-kochtip","item-wrap"],"yoast_head":"\nHefeteig-Zubereitung mit der 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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":3126,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/17\/dinkelbrot\/","url_meta":{"origin":4387,"position":5},"title":"Dinkelbrot","author":"Steffen","date":"17. Dezember 2011","format":false,"excerpt":"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\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":[]}],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4387","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/comments?post=4387"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4387\/revisions"}],"predecessor-version":[{"id":4388,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/4387\/revisions\/4388"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=4387"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=4387"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=4387"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}