{"id":5769,"date":"2014-05-18T19:34:35","date_gmt":"2014-05-18T19:34:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5769"},"modified":"2014-02-07T19:56:43","modified_gmt":"2014-02-07T19:56:43","slug":"schwarzbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/18\/schwarzbrot\/","title":{"rendered":"Schwarzbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n1 Pfund Weizenmehl
\n1 Pfund Weizenschrot
\n1 Pfund gebeuteltes Roggenschrot
\n2 St\u00fccke Gest
\n450 g dunkler Sirup
\n1 l lauwarme Buttermilch
\n2 TL Salz<\/p>\n

Zubereitung<\/strong>
\nAlles gut vermengen und verkneten, Stutenkasten mit Pergamentpapier auslegen und oben mit doppelter Zeitung abdecken. Zirka 3 Stunden im hei\u00dfen Backofen bei Mittelhitze backen.
\nBacken bei 130\u00b0C, Hei\u00dfluftherd, ca. 2 1\/2 Stunden.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 Pfund Weizenmehl 1 Pfund Weizenschrot 1 Pfund gebeuteltes Roggenschrot 2 St\u00fccke Gest 450 g dunkler Sirup 1 l lauwarme Buttermilch 2 TL Salz Zubereitung Alles gut vermengen und verkneten, Stutenkasten mit Pergamentpapier auslegen und oben mit doppelter Zeitung abdecken. Zirka 3 Stunden im hei\u00dfen Backofen bei Mittelhitze backen. Backen bei 130\u00b0C, Hei\u00dfluftherd, ca. … <\/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":[304],"class_list":["post-5769","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","item-wrap"],"yoast_head":"\nSchwarzbrot<\/title>\n<meta name=\"description\" content=\"- Schwarzbrot\" \/>\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\/18\/schwarzbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schwarzbrot\" \/>\n<meta property=\"og:description\" content=\"- Schwarzbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/18\/schwarzbrot\/\" \/>\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=\"2014-05-18T19:34:35+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\\\/18\\\/schwarzbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schwarzbrot\",\"datePublished\":\"2014-05-18T19:34:35+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/\"},\"wordCount\":52,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"keywords\":[\"Brot\"],\"articleSection\":[\"Brot und Br\u00f6tchen\"],\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/\",\"name\":\"Schwarzbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-05-18T19:34:35+00:00\",\"description\":\"- Schwarzbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/18\\\/schwarzbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schwarzbrot\"}]},{\"@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 - 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