{"id":5170,"date":"2013-02-25T20:39:19","date_gmt":"2013-02-25T20:39:19","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5170"},"modified":"2013-02-25T20:39:19","modified_gmt":"2013-02-25T20:39:19","slug":"automat-dinkel-buchweizen-brot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/automat-dinkel-buchweizen-brot\/","title":{"rendered":"Automat: Dinkel-Buchweizen-Brot"},"content":{"rendered":"

Zutaten<\/strong>
\n225 ml Wasser(I), zimmerwarm
\n1 TL Backfermentgrundansatz (5 g)
\n1\/4 TL Spezialbackferment (1,5 g)
\n150 g Roggenschrot, fein
\n50 g Weizenschrot, fein
\n150 ml Wasser (II), 35\u00b0C
\n300 g Weizenschrot
\n1 EL Salz<\/p>\n

Zubereitung<\/strong>
\nVon dem Wasser einen kleinen Teil abnehmen und Backferment-Grundansatz sowie Spezialbackferment kl\u00fcmpchenfrei darin aufl\u00f6sen. Die Masse in den Beh\u00e4lter geben. Restliches zimmerwarmes Wasser und feines Schrot hinzuf\u00fcgen. Mit der Men\u00fctaste das Programm „Teig“ w\u00e4hlen und die Start-Taste dr\u00fccken. Nach etwa 5 Minuten den Deckel abnehmen, mit dem Spatel das Schrot von den W\u00e4nden der Backform abl\u00f6sen und untermischen. Den Deckel wieder schliessen und nach weiteren 10 Minuten, wenn eine homogene Masse entstanden ist, die Stop-Taste dr\u00fccken. Warmes Wasser, Weizenschrot und Salz dazugeben. Das Programm „Vollkornbrot“ w\u00e4hlen. Mit der Br\u00e4unungstaste „Dunkel“ einstellen. Mit der Zeitwahltaste 12 Stunden vorprogrammieren. Programm starten.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 225 ml Wasser(I), zimmerwarm 1 TL Backfermentgrundansatz (5 g) 1\/4 TL Spezialbackferment (1,5 g) 150 g Roggenschrot, fein 50 g Weizenschrot, fein 150 ml Wasser (II), 35\u00b0C 300 g Weizenschrot 1 EL Salz Zubereitung Von dem Wasser einen kleinen Teil abnehmen und Backferment-Grundansatz sowie Spezialbackferment kl\u00fcmpchenfrei darin aufl\u00f6sen. Die Masse in den Beh\u00e4lter geben. … <\/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":[661],"class_list":["post-5170","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brotbackautomat","item-wrap"],"yoast_head":"\nAutomat: 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M\u00e4rz 2013","format":false,"excerpt":"Zutaten 175 ml Wasser 1 TL Backferment-Grundansatz 1\/4 TL Spezialbackferment 175 g Weizenschrot, fein 185 ml Wasser 35\u00b0C 325 g Weizenschrot 1 EL Salz Zubereitung Von dem Wasser einen kleinen Teil abnehmen und Backferment-Grundansatz sowie Spezialbackferment kl\u00fcmpchenfrei darin aufl\u00f6sen. Die Masse in den Beh\u00e4lter geben. Restliches zimmerwarmes Wasser und feines\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":[]},{"id":5172,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/dinkelschrotbrot-mit-backferment\/","url_meta":{"origin":5170,"position":2},"title":"Dinkelschrotbrot mit Backferment","author":"Steffen","date":"25. 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