{"id":5728,"date":"2014-05-02T20:18:45","date_gmt":"2014-05-02T20:18:45","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5728"},"modified":"2014-01-30T20:28:10","modified_gmt":"2014-01-30T20:28:10","slug":"roggenvollkornbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/","title":{"rendered":"Roggenvollkornbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Roggenmehl
\n250 g Roggenvollkornschrot
\n500 g Weizenmehl
\netwas Salz
\n2 W\u00fcrfel Hefe
\n1 TL Zucker
\n1 EL Honig
\n3\/4 l Fl\u00fcssigkeit (1\/2 Milch und 1\/2 Wasser)
\n2 Eier<\/p>\n

Zubereitung<\/strong>
\nHefeteig herstellen und ca. 2 Stunden bei 200\u00b0C abbacken. Als Fl\u00fcssigkeit kann auch Buttermilch verwendet werden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Roggenmehl 250 g Roggenvollkornschrot 500 g Weizenmehl etwas Salz 2 W\u00fcrfel Hefe 1 TL Zucker 1 EL Honig 3\/4 l Fl\u00fcssigkeit (1\/2 Milch und 1\/2 Wasser) 2 Eier Zubereitung Hefeteig herstellen und ca. 2 Stunden bei 200\u00b0C abbacken. Als Fl\u00fcssigkeit kann auch Buttermilch verwendet werden.<\/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":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_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":[713],"class_list":["post-5728","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-roggen","item-wrap"],"yoast_head":"\nRoggenvollkornbrot<\/title>\n<meta name=\"description\" content=\"- Roggenvollkornbrot\" \/>\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\/2014\/05\/02\/roggenvollkornbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Roggenvollkornbrot\" \/>\n<meta property=\"og:description\" content=\"- Roggenvollkornbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/\" \/>\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=\"2014-05-02T20:18:45+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\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Roggenvollkornbrot\",\"datePublished\":\"2014-05-02T20:18:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/\"},\"wordCount\":41,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Roggen\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/\",\"name\":\"Roggenvollkornbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-05-02T20:18:45+00:00\",\"description\":\"- Roggenvollkornbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/02\\\/roggenvollkornbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Roggenvollkornbrot\"}]},{\"@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":"Roggenvollkornbrot","description":"- Roggenvollkornbrot","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\/2014\/05\/02\/roggenvollkornbrot\/","og_locale":"de_DE","og_type":"article","og_title":"Roggenvollkornbrot","og_description":"- Roggenvollkornbrot","og_url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/","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":"2014-05-02T20:18:45+00:00","author":"Steffen","twitter_misc":{"Verfasst von":"Steffen"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/#article","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/"},"author":{"name":"Steffen","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"headline":"Roggenvollkornbrot","datePublished":"2014-05-02T20:18:45+00:00","mainEntityOfPage":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/"},"wordCount":41,"commentCount":0,"publisher":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#\/schema\/person\/910dc13be3cb31f39d8707d607e929e8"},"keywords":["Roggen"],"articleSection":["Brot und Br\u00f6tchen"],"inLanguage":"de","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/","url":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/","name":"Roggenvollkornbrot","isPartOf":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/#website"},"datePublished":"2014-05-02T20:18:45+00:00","description":"- Roggenvollkornbrot","breadcrumb":{"@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/#breadcrumb"},"inLanguage":"de","potentialAction":[{"@type":"ReadAction","target":["https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/"]}]},{"@type":"BreadcrumbList","@id":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/02\/roggenvollkornbrot\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/wissen.science-and-fun.de\/kochen\/"},{"@type":"ListItem","position":2,"name":"Roggenvollkornbrot"}]},{"@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_shortlink":"https:\/\/wp.me\/p1tRoY-1uo","jetpack-related-posts":[{"id":5233,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2013\/03\/01\/katenbrot\/","url_meta":{"origin":5728,"position":0},"title":"Katenbrot","author":"Steffen","date":"1. M\u00e4rz 2013","format":false,"excerpt":"Zutaten 500 ml Buttermilch 400 g Vollkorn-Roggenschrot 100 g Vollkorn-Weizenmehl 1 TL Salz 50 g Margarine 25 g Hefe Zubereitung Programm: Normal Br\u00e4unung: dunkel","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":4602,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/11\/16\/roggenbrot-mit-zwiebel\/","url_meta":{"origin":5728,"position":1},"title":"Roggenbrot mit Zwiebel","author":"Steffen","date":"16. November 2012","format":false,"excerpt":"Zutaten 250 g Zwiebeln 50 g Schweineschmalz (br\u00e4unen und abk\u00fchlen) 500 g Roggenmehl 40 g Hefe 1\/4 l lauwarme Milch 1\/2 TL Zucker 2 TL Salz Zubereitung Hefeteig wie \u00fcblich herstellen, zu einem runden Laib formen, nochmals aufgehen lassen, mit Wasser bestreichen. 1\/2 Tasse Wasser mit in den Ofen stellen,\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":2614,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/08\/09\/blitz-sonntagsstuten\/","url_meta":{"origin":5728,"position":2},"title":"Blitz-Sonntagsstuten","author":"Steffen","date":"9. August 2011","format":false,"excerpt":"Zutaten 1\/2 l warmes Wasser 1\/2 l warme Milch 1 W\u00fcrfel Hefe 2 TL Honig 2 Eier Salz 1 St\u00fcck Butter 500 g Weizenmehl (Type 405) 175 g Roggen-Backschrot 675 g Vollkornweizenmehl Zubereitung Alle Zutaten miteinander in einer Sch\u00fcssel verr\u00fchren, mit einem Tuch zudecken und gehen lassen. 3 EL Sesam\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":4766,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/12\/23\/mehrkornbrot\/","url_meta":{"origin":5728,"position":3},"title":"Mehrkornbrot","author":"Steffen","date":"23. Dezember 2012","format":false,"excerpt":"Zutaten 500 g Weizenmehl 1050 500 g Weizenschrot fein 500 g Roggenmehl 1370 1 Paket Sauerteigextrakt 1 W\u00fcrfel Hefe oder 1 P\u00e4ckchen Trockenhefe 1 EL Meersalz 2 EL \u00d6l 250 g Mehrkornmischung (verschiedene K\u00f6rner, eine Nacht einweichen) 1100 g lauwarmes Wasser Zubereitung Das Wasser mit der Hefe verr\u00fchren. Wenn 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":3165,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/20\/dreikornbrot-variante\/","url_meta":{"origin":5728,"position":4},"title":"Dreikornbrot (Variante)","author":"Steffen","date":"20. Dezember 2011","format":false,"excerpt":"Zutaten 50 g Leinsamen ( 1 Std. in Wasser aufweichen, dann ab tropfen lassen ) 3\/8 l Milch (lauwarm) 1000 g Weizenmehl 1 W\u00fcrfel Hefe ( mit 1\/4 l Milch und 1 TL Zucker ansetzen) 125 g Fett 250 g Quark 2 gestrichene Teel\u00f6ffel Salz 250 g Roggenschrotmehl (danach Leinsamen\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":4130,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/03\/11\/schmausebrot\/","url_meta":{"origin":5728,"position":5},"title":"Schmausebrot","author":"Steffen","date":"11. M\u00e4rz 2012","format":false,"excerpt":"Zutaten 375 g Weizenmehl 375 g Roggenmehl 80 g Hefe 1\/2 l Buttermilch 250 g Quark 1 EL Salz Zubereitung Hefeteig herstellen, zu einer Kugel formen und in einem bemehlten Brotkorb aufgehen lassen. Das Aufgehen dauert wegen des Roggenmehlanteils l\u00e4nger als bei anderen Hefeteigen. Auf ein gefettetes Backblech st\u00fcrzen 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":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5728","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=5728"}],"version-history":[{"count":1,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5728\/revisions"}],"predecessor-version":[{"id":5729,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/posts\/5728\/revisions\/5729"}],"wp:attachment":[{"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/media?parent=5728"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/categories?post=5728"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wissen.science-and-fun.de\/kochen\/wp-json\/wp\/v2\/tags?post=5728"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}