{"id":55,"date":"2016-01-25T23:08:10","date_gmt":"2016-01-25T23:08:10","guid":{"rendered":"http:\/\/eitzen.at\/?p=55"},"modified":"2016-01-25T23:08:22","modified_gmt":"2016-01-25T23:08:22","slug":"selbstgebackenes-hefeteigbrot","status":"publish","type":"post","link":"https:\/\/eitzen.at\/index.php\/selbstgebackenes-hefeteigbrot\/","title":{"rendered":"Selbstgebackenes Hefeteigbrot"},"content":{"rendered":"<h2 id=\"zutaten\" class=\"sectionedit2\">Zutaten<\/h2>\n<div class=\"level2\">\n<ul>\n<li class=\"level1\">\n<div class=\"li\">700-800g Mehl (Dinkel, Weizen, Roggen Universal oder Vollkornmehl)<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">1 Germ<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">3 EL Salz<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">Brotgew\u00fcrz<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">150g Polenta (opt.)<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">150g Quinoa (opt.)<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">200g N\u00fcsse oder Sonnen- bzw. K\u00fcrbiskerne<\/div>\n<\/li>\n<li class=\"level1\">\n<div class=\"li\">0,3 bis 0,4l lauwarmes Wasser<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<h2 id=\"zubereitung\" class=\"sectionedit3\">Zubereitung<\/h2>\n<div class=\"level2\">\n<p>Mehl mit zerteiltem Germ, Salz, Polenta (h\u00e4lt das Brot l\u00e4nger frisch), Quinoa (stattdessen auch Sesam m\u00f6glich) und Brotgew\u00fcrz mischen und in der K\u00fcchenmaschine durchmischen.<\/p>\n<p>Lauwarmes Wasser hinzugeben und Teig kneten lassen.<\/p>\n<p>Der Teig sollte nicht mehr (zu viel) kleben, daher mit Mehl und Wasser entsprechend anreichern.<\/p>\n<p>Am Ende noch die N\u00fcsse oder Kerne hinzugeben und ein bisschen durchmischen lassen.<\/p>\n<p>Den Teig 40 Minuten bis eine Stunde zugedeckt eher w\u00e4rmer rasten lassen.<\/p>\n<p>Den Teig nochmal mit etwas Mehl h\u00e4ndisch durchkneten.<\/p>\n<p>Ab ins Rohr untere Lage. Mit etwas Wasser \u00fcbergie\u00dfen (1\/16 Wasser)<\/p>\n<p>F\u00fcr 10 Minuten bei voller Hitze, dann noch 50-55 Minuten bei 180\u00b0 Hei\u00dfluft backen.<\/p>\n<p>Voil\u00e1<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten 700-800g Mehl (Dinkel, Weizen, Roggen Universal oder Vollkornmehl) 1 Germ 3 EL Salz Brotgew\u00fcrz 150g Polenta (opt.) 150g Quinoa (opt.) 200g N\u00fcsse oder Sonnen- bzw. K\u00fcrbiskerne 0,3 bis 0,4l lauwarmes Wasser Zubereitung Mehl mit zerteiltem Germ, Salz, Polenta (h\u00e4lt das Brot l\u00e4nger frisch), Quinoa (stattdessen auch Sesam m\u00f6glich) und Brotgew\u00fcrz mischen und in der <a href=\"https:\/\/eitzen.at\/index.php\/selbstgebackenes-hefeteigbrot\/\" rel=\"nofollow\"><span class=\"sr-only\">Read more about Selbstgebackenes Hefeteigbrot<\/span>[&hellip;]<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"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":[6],"tags":[],"class_list":["post-55","post","type-post","status-publish","format-standard","hentry","category-private"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p88Djt-T","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/posts\/55","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/comments?post=55"}],"version-history":[{"count":2,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/posts\/55\/revisions"}],"predecessor-version":[{"id":57,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/posts\/55\/revisions\/57"}],"wp:attachment":[{"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/media?parent=55"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/categories?post=55"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/eitzen.at\/index.php\/wp-json\/wp\/v2\/tags?post=55"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}