{"id":5157,"date":"2013-02-24T20:45:59","date_gmt":"2013-02-24T20:45:59","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5157"},"modified":"2013-02-24T20:45:59","modified_gmt":"2013-02-24T20:45:59","slug":"automat-dunkles-mischbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/24\/automat-dunkles-mischbrot\/","title":{"rendered":"Automat: Dunkles Mischbrot"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n350 g Wasser<br \/>\n350 g gut gereifter Sauerteig<br \/>\n30 0g Roggenmehl 1150<br \/>\n300 g Weizenmehl 450<br \/>\n150 g Vollkornmehl oder -schrot (Weizen, Roggen, Dinkel, Buchweizen&#8230;)<br \/>\n50 g \u00d6lsaaten (Sonnblumenkerne, K\u00fcrbiskerne, Leinsamen, evtl geschrotet)<br \/>\nGew\u00fcrze (z.B. Anis, K\u00fcmmel, Koriander&#8230;)<br \/>\n30 g Salz<br \/>\n30 g Hefe<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nNormalprogramm mit verl\u00e4ngerter Backdauer.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 350 g Wasser 350 g gut gereifter Sauerteig 30 0g Roggenmehl 1150 300 g Weizenmehl 450 150 g Vollkornmehl oder -schrot (Weizen, Roggen, Dinkel, Buchweizen&#8230;) 50 g \u00d6lsaaten (Sonnblumenkerne, K\u00fcrbiskerne, Leinsamen, evtl geschrotet) Gew\u00fcrze (z.B. Anis, K\u00fcmmel, Koriander&#8230;) 30 g Salz 30 g Hefe Zubereitung Normalprogramm mit verl\u00e4ngerter Backdauer.<\/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":[661],"class_list":["post-5157","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brotbackautomat","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - 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Februar 2012","format":false,"excerpt":"Zutaten und Zubereitung 400 g mittleres Roggenschrot 1\/2 l Wasser 1 Packung Sauerteig-Extrakt vermengen und 12 Stunden g\u00e4ren lassen 150 g Roggenk\u00f6rner 350 g Roggenschrot in 1\/2 l Wasser \u00fcber Nacht einweichen 250 g feines Weizenschrot 250 g grobes Rogenschrot 1 EL Salz 100 g Zucker Leinsamen oder K\u00fcmmel zusammen\u2026","rel":"","context":"In &quot;Brot und Br\u00f6tchen&quot;","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":5235,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-leinsaatbrot\/","url_meta":{"origin":5157,"position":3},"title":"Automat: Leinsaatbrot","author":"Steffen","date":"1. 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