{"id":4389,"date":"2012-09-24T17:55:58","date_gmt":"2012-09-24T17:55:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=4389"},"modified":"2012-09-24T17:55:58","modified_gmt":"2012-09-24T17:55:58","slug":"heidebrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/24\/heidebrot\/","title":{"rendered":"Heidebrot"},"content":{"rendered":"

Zutaten<\/strong>
\n350 g Roggenmehl
\n150 g Mehl
\n30 g Hefe
\n12 g Salz
\n1\/2 TL gemahlener K\u00fcmmel
\n375 g lauwarme Buttermilch
\nMehl zum best\u00e4uben<\/p>\n

Zubereitung<\/strong>
\nHefeteig herstellen (<\/a>; <\/a>) .
\nBacktemperatur: 200 \u00b0C – vorgeheizt,
\nSchiebleiste: mittlere Schiene, Backzeit: 45 Minuten<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 350 g Roggenmehl 150 g Mehl 30 g Hefe 12 g Salz 1\/2 TL gemahlener K\u00fcmmel 375 g lauwarme Buttermilch Mehl zum best\u00e4uben Zubereitung Hefeteig herstellen (; ) . Backtemperatur: 200 \u00b0C – vorgeheizt, Schiebleiste: mittlere Schiene, Backzeit: 45 Minuten<\/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_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":[599],"class_list":["post-4389","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-heidebrot","item-wrap"],"yoast_head":"\nHeidebrot<\/title>\n<meta name=\"description\" content=\"- Heidebrot\" \/>\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\/09\/24\/heidebrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Heidebrot\" \/>\n<meta property=\"og:description\" content=\"- Heidebrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/24\/heidebrot\/\" \/>\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=\"2012-09-24T17:55:58+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\\\/09\\\/24\\\/heidebrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Heidebrot\",\"datePublished\":\"2012-09-24T17:55:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/\"},\"wordCount\":33,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Heidebrot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/\",\"name\":\"Heidebrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2012-09-24T17:55:58+00:00\",\"description\":\"- Heidebrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2012\\\/09\\\/24\\\/heidebrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Heidebrot\"}]},{\"@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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September 2012","format":false,"excerpt":"Zutaten 400 g Roggenmehl 300 g Weizenmehl 40 g Hefe 1 EL Salz 1\/2 l warme Buttermilch 1 EL Essig 1 EL Zitronensaft 1\/2 TL gemahlener K\u00fcmmel Zubereitung Hefeteig bereiten (; ) und in einer gefetteten Kastenform aufgehen lassen. Mit Milch bestreichen. Bei 200 Grad 40 Minuten ausbacken.","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":4389,"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. Das Bild ist mit Adobe Firefly erstellt und in Photoshop nachbearbeitet, beispielsweise die Farbe des Spotlichtes. Bauernlaib 5 g Hefe1 Tasse lauwarmes Wasser6 EL Buttermilch3 EL \u00d6l350 g Voll-Weizenmehl100 g Roggenmehl150 g Weizenmehl2 TL Salz1\/2 TL Zuckeretwas Milchkalter\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\/2011\/04\/Mischbrotes-mit-Kuemmelkruste84414-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":5157,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/automat-dunkles-mischbrot\/","url_meta":{"origin":4389,"position":4},"title":"Automat: Dunkles Mischbrot","author":"Steffen","date":"24. 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