{"id":5177,"date":"2013-02-26T19:25:41","date_gmt":"2013-02-26T19:25:41","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5177"},"modified":"2013-02-26T19:25:41","modified_gmt":"2013-02-26T19:25:41","slug":"hefefladen-mit-saucen-al-susi","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/26\/hefefladen-mit-saucen-al-susi\/","title":{"rendered":"Hefefladen mit Saucen (Al-Susi)"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Mehl und Mehl f\u00fcr die Arbeitsfl\u00e4che
\n1 TL Salz
\n1 T\u00fctchen Trockenhefe
\n2 EL Pflanzen\u00f6l
\n3 Eier
\n1 Eigelb
\n3\/4 l Milch
\n3 EL K\u00fcmmel, schwarzer
\n125 g Butter
\n3 Tomaten, mittelgro\u00df
\n2 Knoblauchzehen
\n1 Peperoni, gr\u00fcne, scharfe (evtl. mehr)
\n2 Zweige Minze, frische oder frischer Koriander
\n1 Messerspitze Kreuzk\u00fcmmel, gemahlener
\n1 Messerspitze Pfeffer, schwarzer aus der M\u00fchle<\/p>\n

Zubereitung<\/strong>
\n1.F\u00fcr die Fladen das Mehl in eine Sch\u00fcssel sieben, Salz zuf\u00fcgen. Die Hefe in 300 ml lauwarmem Wasser aufl\u00f6sen, Mehl nach und nach unterr\u00fchren. Den Teig gut kneten, zugedeckt an warmem Platz 30 bis 45
\nMinuten gehen lassen.
\n2.Den Teig wieder kneten und in 8 gleiche St\u00fccke teilen. Diese auf bemehlter Fl\u00e4che zu runden Fladen von 16 bis 18 cm ausrollen.
\n3.Eine beschichtete Pfanne sehr d\u00fcnn mit \u00d6l einpinseln und die Fladen bei guter Mittelhitze von beiden Seiten goldgelb braten. Auf einer Platte abk\u00fchlen lassen.
\n4.F\u00fcr eine K\u00fcmmelsauce 3 Eier mit Milch, Salz und 2 EL schwarzem K\u00fcmmel verquirlen. Die Butter schmelzen. Einen Topf mit Durchmesser der Fladen leicht erw\u00e4rmen. 1\/3 der Sauce hineingie\u00dfen. Ein Fladenbrot
\nerst in die restliche Sauce eintauchen, dann in den Topf legen. Auf die Oberfl\u00e4che etwas Butter tr\u00e4ufeln. Alle weiteren Fladen eintauchen, auflegen und mit Butter betr\u00e4ufeln. Restliche Sauce am Rand des
\nFladenbrotStapels zugie\u00dfen.
\n5.Eigelb auf dem obersten Fladen verteilen, mit restlichem K\u00fcmmel bestreuen, zugedeckt bei schwacher Hitze 15 bis 20 Minuten kochen. 10 Minuten auf der ausgeschalteten Herdplatte stehen lassen.
\n6.F\u00fcr eine kalte Tomaten-sauce Tomaten h\u00e4uten und w\u00fcrfeln. Knoblauch hacken. Peperoni entkernen. Alles im Mixer p\u00fcrieren. Minze oder Koriander fein hacken, mit Gew\u00fcrzen und Salz unter die Sauce r\u00fchren,
\nabschmecken und zu den Fladen servieren.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Mehl und Mehl f\u00fcr die Arbeitsfl\u00e4che 1 TL Salz 1 T\u00fctchen Trockenhefe 2 EL Pflanzen\u00f6l 3 Eier 1 Eigelb 3\/4 l Milch 3 EL K\u00fcmmel, schwarzer 125 g Butter 3 Tomaten, mittelgro\u00df 2 Knoblauchzehen 1 Peperoni, gr\u00fcne, scharfe (evtl. mehr) 2 Zweige Minze, frische oder frischer Koriander 1 Messerspitze Kreuzk\u00fcmmel, gemahlener 1 … <\/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":[129],"class_list":["post-5177","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-fladen","item-wrap"],"yoast_head":"\nHefefladen mit Saucen 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Januar 2024","format":false,"excerpt":"Bauernfladen Backblech 1\/4 l Milch oder Wasser50 g Butter oder Margarine2 EL Honig25 g Hefe1\/2 TL Salz200 g Roggenmehl200-250 g Vollweizenmehl Butter oder Margarine in lauwarmer Milch oder Wasser schmelzen. Honig und zerbr\u00f6ckelte Hefe zugeben. So lange r\u00fchren, bis alles in der Fl\u00fcssigkeit aufgel\u00f6st ist. Salz, Roggenmehl und das Weizenmehl\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":321,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/franzosisches-bauernbrot\/","url_meta":{"origin":5177,"position":2},"title":"Franz\u00f6sisches Bauernbrot","author":"Steffen","date":"10. 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Februar 2013","format":false,"excerpt":"Zutaten 1\/2 W\u00fcrfel Hefe 200 g Butterschmalz oder mehr (ersatzweise gekl\u00e4rte Butter oder Ghee) 2 Eier 2 EL Ei, verquirlt 400 g Mehl Mehl f\u00fcr die Arbeitsfl\u00e4che Salz 1 TL K\u00fcmmel (schwarzer, geh\u00e4uft) 150 g aromatischer Honig Zubereitung 1. Hefe in 125 ml lauwarmem Wasser aufl\u00f6sen, glattr\u00fchren. 100 g Butterschmalz\u2026","rel":"","context":"In "S\u00fc\u00dfspeise"","block_context":{"text":"S\u00fc\u00dfspeise","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/susspeise\/"},"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\/5177","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=5177"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5177\/revisions"}],"predecessor-version":[{"id":5178,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5177\/revisions\/5178"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5177"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5177"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5177"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}