{"id":5829,"date":"2014-06-12T18:55:55","date_gmt":"2014-06-12T18:55:55","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=5829"},"modified":"2014-03-09T19:01:16","modified_gmt":"2014-03-09T19:01:16","slug":"sonnenblumenkernbrot","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/12\/sonnenblumenkernbrot\/","title":{"rendered":"Sonnenblumenkernbrot"},"content":{"rendered":"<p><strong>Zutaten<\/strong><br \/>\n200 g Sonnenblumenkerne<br \/>\n50 g Sesam hellbraun r\u00f6sten<br \/>\n500 g Weizenvollkornmehl<br \/>\n300 g Weizenmehl Type 1050<br \/>\n80 g Hefe<br \/>\n300 ml Wasser- Hefeteig herstellen.<br \/>\n1 TL Honig<br \/>\n4 Eigelbe<br \/>\n200 g Creme Fraiche<br \/>\n6 EL Sonnenblumen\u00f6l<br \/>\n1 EL Vollmeersalz<\/p>\n<p><strong>Zubereitung<\/strong><br \/>\nSieben kleine und eine gro\u00dfe Kugel formen. Die gro\u00dfe Kugel auf das Backblech setzen und die kleinen wie Bl\u00fctenbl\u00e4tter rundherum anordnen.<br \/>\n1 Ei verquirlen und das Brot damit bestreichen. Evtl. mit Sonneblumenkernen bestreuen.<br \/>\nBei 175 Grad im Hei\u00dfluftbackofen 40 Minuten abbacken.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 200 g Sonnenblumenkerne 50 g Sesam hellbraun r\u00f6sten 500 g Weizenvollkornmehl 300 g Weizenmehl Type 1050 80 g Hefe 300 ml Wasser- Hefeteig herstellen. 1 TL Honig 4 Eigelbe 200 g Creme Fraiche 6 EL Sonnenblumen\u00f6l 1 EL Vollmeersalz Zubereitung Sieben kleine und eine gro\u00dfe Kugel formen. Die gro\u00dfe Kugel auf das Backblech setzen &hellip; <\/p>\n<p><a class=\"more-link btn\" href=\"https:\/\/wissen.science-and-fun.de\/kochen\/2014\/06\/12\/sonnenblumenkernbrot\/\">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":[722],"class_list":["post-5829","post","type-post","status-publish","format-standard","hentry","category-brot-und-brotchen","tag-sonnenblumenkerne","item-wrap"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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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 &quot;Brot und Br\u00f6tchen&quot;","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":3163,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2011\/12\/20\/dreikornbrot\/","url_meta":{"origin":5829,"position":3},"title":"Dreikornbrot","author":"Steffen","date":"20. 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