{"id":5220,"date":"2013-03-01T18:58:33","date_gmt":"2013-03-01T18:58:33","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5220"},"modified":"2013-03-01T18:58:33","modified_gmt":"2013-03-01T18:58:33","slug":"automat-weizenschrotbrot-mit-backferment","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/","title":{"rendered":"Automat: Weizenschrotbrot mit Backferment"},"content":{"rendered":"

Zutaten<\/strong>
\n175 ml Wasser
\n1 TL Backferment-Grundansatz
\n1\/4 TL Spezialbackferment
\n175 g Weizenschrot, fein
\n185 ml Wasser 35\u00b0C
\n325 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 \u201cTeig\u201d 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 \u201cVollkornbrot\u201d w\u00e4hlen. Mit der Br\u00e4unungstaste \u201cDunkel\u201d einstellen. Mit der Zeitwahltaste 12 Stunden vorprogrammieren. Programm starten.<\/p>\n","protected":false},"excerpt":{"rendered":"

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 Schrot hinzuf\u00fcgen. Mit der Men\u00fctaste … <\/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-5220","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brotbackautomat","item-wrap"],"yoast_head":"\nAutomat: Weizenschrotbrot mit Backferment<\/title>\n<meta name=\"description\" content=\"- Automat: Weizenschrotbrot mit Backferment\" \/>\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\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Automat: Weizenschrotbrot mit Backferment\" \/>\n<meta property=\"og:description\" content=\"- Automat: Weizenschrotbrot mit Backferment\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/\" \/>\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=\"2013-03-01T18:58:33+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\t<meta name=\"twitter:label2\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data2\" content=\"1\u00a0Minute\" \/>\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\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Automat: Weizenschrotbrot mit Backferment\",\"datePublished\":\"2013-03-01T18:58:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/\"},\"wordCount\":130,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brotbackautomat\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/\",\"name\":\"Automat: Weizenschrotbrot mit Backferment\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2013-03-01T18:58:33+00:00\",\"description\":\"- Automat: Weizenschrotbrot mit Backferment\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2013\\\/03\\\/01\\\/automat-weizenschrotbrot-mit-backferment\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Automat: Weizenschrotbrot mit Backferment\"}]},{\"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\\\/ki_kunst \",\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"de\"},{\"@type\":[\"Person\",\"Organization\"],\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\",\"name\":\"Steffen\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"de\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\",\"caption\":\"Steffen\"},\"logo\":{\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g\"},\"sameAs\":[\"https:\\\/\\\/sthomas.de\",\"https:\\\/\\\/www.facebook.com\\\/steffen.thomas1\",\"https:\\\/\\\/x.com\\\/steto123\"],\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/author\\\/wp_admin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Automat: Weizenschrotbrot mit Backferment","description":"- Automat: Weizenschrotbrot mit Backferment","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/","og_locale":"de_DE","og_type":"article","og_title":"Automat: Weizenschrotbrot mit Backferment","og_description":"- Automat: Weizenschrotbrot mit Backferment","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/","og_site_name":"Steffen's Haushaltsblog","article_publisher":"https:\/\/www.facebook.com\/steffen.thomas1","article_author":"https:\/\/www.facebook.com\/steffen.thomas1","article_published_time":"2013-03-01T18:58:33+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen","Gesch\u00e4tzte Lesezeit":"1\u00a0Minute"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Automat: Weizenschrotbrot mit Backferment","datePublished":"2013-03-01T18:58:33+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/"},"wordCount":130,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Brotbackautomat"],"articleSection":["Brot und Br\u00f6tchen"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/","name":"Automat: Weizenschrotbrot mit Backferment","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2013-03-01T18:58:33+00:00","description":"- Automat: Weizenschrotbrot mit Backferment","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizenschrotbrot-mit-backferment\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Automat: Weizenschrotbrot mit Backferment"}]},{"@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 - Viele Bilder sind KI Kreationen und keine realen Abbildungen. - t.me\/ki_kunst ","publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/wissen.science-and-fun.de\/kochen\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"de"},{"@type":["Person","Organization"],"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8","name":"Steffen","image":{"@type":"ImageObject","inLanguage":"de","@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g","caption":"Steffen"},"logo":{"@id":"https:\/\/secure.gravatar.com\/avatar\/6ff13dd29c0d1b8a17460ca74a1e0eee159c14d00728cf5e1a7ee30f8ffdf195?s=96&d=mm&r=g"},"sameAs":["https:\/\/sthomas.de","https:\/\/www.facebook.com\/steffen.thomas1","https:\/\/x.com\/steto123"],"url":"https:\/\/wissen.science-and-fun.de\/kochen\/author\/wp_admin\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p1tRoY-1mc","jetpack-related-posts":[{"id":5218,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/automat-weizen-roggen-mischbrot-mit-backferment\/","url_meta":{"origin":5220,"position":0},"title":"Automat: Weizen-Roggen-Mischbrot mit Backferment","author":"Steffen","date":"1. M\u00e4rz 2013","format":false,"excerpt":"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 Zutaten Von dem Wasser einen kleinen Teil abnehmen und Backferment-Grundansatz sowie Spezialbackferment kl\u00fcmpchenfrei darin aufl\u00f6sen.\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":5170,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/02\/25\/automat-dinkel-buchweizen-brot\/","url_meta":{"origin":5220,"position":1},"title":"Automat: Dinkel-Buchweizen-Brot","author":"Steffen","date":"25. Februar 2013","format":false,"excerpt":"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\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":5220,"position":2},"title":"Dinkelschrotbrot mit Backferment","author":"Steffen","date":"25. Februar 2013","format":false,"excerpt":"Zutaten 125 ml Wasser 1 TL Backferment-Grundansatz 1\/4 TL Spezialbackferment 150 g Dinkelschrot, fein 215 ml Wasser 35\u00b0C 350 g Dinkelschrot, fein 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\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":311,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2023\/04\/10\/gesundheitsbrot\/","url_meta":{"origin":5220,"position":3},"title":"Gesundheitsbrot","author":"Steffen","date":"10. April 2023","format":false,"excerpt":"Gesundheitsbrot Teigsch\u00fcsselTuch 200 g grob gemahlenes Roggenmehl3\/4 l kochend hei\u00dfes Wasser50 g Margarine1\/4 l Milch70 g Hefe2 EL dunkler Sirup1 1\/2 EL Salz100 g Weizenschrot50 g gehackte Rosinen2 TL Fenchel100 g Weizenkeimlinge1 kg Weizenmehlgeschmolzene Butter zum BestreichenWeizenschrot zum Bestreuen Roggenmehl mit gut 3\/4 l kochend hei\u00dfem Wasser \u00fcbergie\u00dfen und \u00fcber\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\/00001-a-very-old-looking-painting-of-a-Health-bread-150x150.jpg?resize=350%2C200&ssl=1","width":350,"height":200},"classes":[]},{"id":4189,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/17\/leinsamen-hirse-brot\/","url_meta":{"origin":5220,"position":4},"title":"Leinsamen-Hirse-Brot","author":"Steffen","date":"17. M\u00e4rz 2012","format":false,"excerpt":"Zubereitung 1000 g Vollkornmehl(z.B. 600 g Weizen, 200 g Dinkel, 200 g Hirse, 200 g Hafer) und 100 g Leinsamen mischen. 40 g Hefe, 1 Teel\u00f6ffel Zucker und 600 - 700 ml Wasser in eine kleine Vertiefung in das Schrot br\u00f6ckeln, mit dem lauwarmen Wasser verr\u00fchren, 20 Minuten zugedeckt gehen\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":3953,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/02\/19\/grobes-landbrot\/","url_meta":{"origin":5220,"position":5},"title":"Grobes Landbrot","author":"Steffen","date":"19. Februar 2012","format":false,"excerpt":"Zutaten 250 g Weizenschrot mittel 1 TL Salz 1 P\u00e4ckchen Sauerteigextrakt mischen. 125 g Weizenmehl 125 g Roggenmehl grob 300 ml lauwarmes Wasser 1 P\u00e4ckchen Hefe 1 TL Zucker Zubereitung Zutaten verr\u00fchren und 1\/4 Std. stehen lassen. Alles zusammen verkneten, warm stellen und \u00fcber Nacht gehen lassen. Unter etwas Mehlzugabe\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\/5220","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=5220"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5220\/revisions"}],"predecessor-version":[{"id":5221,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5220\/revisions\/5221"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}