{"id":5776,"date":"2014-05-21T20:33:58","date_gmt":"2014-05-21T20:33:58","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5776"},"modified":"2014-02-07T21:08:30","modified_gmt":"2014-02-07T21:08:30","slug":"schwedenbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/21\/schwedenbrot\/","title":{"rendered":"Schwedenbrot"},"content":{"rendered":"

Zutaten<\/strong>
\n500 g Weizenmehl
\n500 g Roggenmehl
\n1 Prise Salz
\n1\/2 l Wasser
\n2 P\u00e4ckchen Hefe
\n200 g dunkler Rohzucker
\n2 Eier<\/p>\n

Zubereitung<\/strong>
\nAus den Zutaten einen elastischen Hefeteig herstellen, warm stellen und aufgehen lassen. Erneut durchkneten Zum Laib formen, noch einmal gehen lassen. Bei 180 bis 200 Grad 50 – 60 Minuten backen.<\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 500 g Weizenmehl 500 g Roggenmehl 1 Prise Salz 1\/2 l Wasser 2 P\u00e4ckchen Hefe 200 g dunkler Rohzucker 2 Eier Zubereitung Aus den Zutaten einen elastischen Hefeteig herstellen, warm stellen und aufgehen lassen. Erneut durchkneten Zum Laib formen, noch einmal gehen lassen. Bei 180 bis 200 Grad 50 – 60 Minuten backen.<\/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-5776","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-brot","item-wrap"],"yoast_head":"\nSchwedenbrot<\/title>\n<meta name=\"description\" content=\"- Schwedenbrot\" \/>\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\/21\/schwedenbrot\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schwedenbrot\" \/>\n<meta property=\"og:description\" content=\"- Schwedenbrot\" \/>\n<meta property=\"og:url\" content=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/05\/21\/schwedenbrot\/\" \/>\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=\"2014-05-21T20:33:58+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\\\/21\\\/schwedenbrot\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/\"},\"author\":{\"name\":\"Steffen\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#\\\/schema\\\/person\\\/910dc13be3cb31f39d8707d607e929e8\"},\"headline\":\"Schwedenbrot\",\"datePublished\":\"2014-05-21T20:33:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/\"},\"wordCount\":45,\"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\\\/21\\\/schwedenbrot\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/\",\"url\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/\",\"name\":\"Schwedenbrot\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/#website\"},\"datePublished\":\"2014-05-21T20:33:58+00:00\",\"description\":\"- Schwedenbrot\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/#breadcrumb\"},\"inLanguage\":\"de\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/2014\\\/05\\\/21\\\/schwedenbrot\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/wissen.science-and-fun.de\\\/kochen\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Schwedenbrot\"}]},{\"@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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