{"id":896,"date":"2012-06-26T17:13:13","date_gmt":"2012-06-26T15:13:13","guid":{"rendered":"http:\/\/www.lecker-backen.de\/blog\/?p=896"},"modified":"2012-06-26T20:20:18","modified_gmt":"2012-06-26T18:20:18","slug":"hamburger-schwarzbrot","status":"publish","type":"post","link":"http:\/\/www.lecker-backen.de\/blog\/?p=896","title":{"rendered":"Hamburger Schwarzbrot"},"content":{"rendered":"<div class=\"pdfprnt-buttons pdfprnt-buttons-post pdfprnt-top-right\"><a href=\"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fposts%2F896&print=print\" class=\"pdfprnt-button pdfprnt-button-print\" target=\"_blank\" ><\/a><\/div><p><a href=\"http:\/\/www.lecker-backen.de\/blog\/wp-content\/uploads\/2012\/06\/hamburgerschwarzbrot.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright size-full wp-image-897\" title=\"hamburgerschwarzbrot\" src=\"http:\/\/www.lecker-backen.de\/blog\/wp-content\/uploads\/2012\/06\/hamburgerschwarzbrot.jpg\" alt=\"\" width=\"300\" height=\"165\" \/><\/a><br \/>\n<strong>Zutaten f\u00fcr ein normales Brot:<\/strong><\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Sauerteig:<\/strong><\/span><br \/>\n35 g Sauerteigansatz (vom <a title=\"Sauerteigansatz (Grundrezept)\" href=\"http:\/\/www.lecker-backen.de\/blog\/?p=664\" target=\"_blank\">Grundrezept Sauerteig<\/a>)<br \/>\n175 g Roggenschrot fein<br \/>\n125 g Wasser<br \/>\n4 g Salz<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Br\u00fchst\u00fcck (Quellst\u00fcck):<\/strong><\/span><br \/>\n200 g Roggenschrot fein<br \/>\n25 g Restbrot<br \/>\n160 g warmes Wasser<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Teig:<\/strong><\/span><br \/>\n300 g Sauerteig (den Rest im K\u00fchlschrank aufbewahren, f\u00fcr das n\u00e4chste Brot)<br \/>\n385 g Br\u00fchst\u00fcck<br \/>\n40 g Roggenschrot fein<br \/>\n45 g Roggenmehl Type 997<br \/>\n6 g Salz<br \/>\n15 g Hefe<\/p>\n<p><span style=\"text-decoration: underline;\"><strong>Zubereitung:<\/strong><\/span><br \/>\nF\u00fcr den Sauerteig alle Zutaten gut verkneten und ca. 12-20 Stunden an einem warmen Ort (ca. 25-28 Grad) stehen lassen.<\/p>\n<p>F\u00fcr das Br\u00fchst\u00fcck alle Zutaten mit dem Wasser vermischen, und abgedeckt 12 Stunden stehen lassen.<\/p>\n<p>F\u00fcr den Brotteig alle Zutaten in den Brotbackautomaten geben (Das Wasser zuerst) und auf Normalstufe Brotbacken stellen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Zutaten f\u00fcr ein normales Brot: Sauerteig: 35 g Sauerteigansatz (vom Grundrezept Sauerteig) 175 g Roggenschrot fein 125 g Wasser 4 g Salz Br\u00fchst\u00fcck (Quellst\u00fcck): 200 g Roggenschrot fein 25 g Restbrot 160 g warmes Wasser Teig: 300 g Sauerteig (den Rest im K\u00fchlschrank aufbewahren, f\u00fcr das n\u00e4chste Brot) 385 g Br\u00fchst\u00fcck 40 g Roggenschrot fein [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":898,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[714,678,700],"tags":[310,311,384,213],"class_list":["post-896","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotbackautomaten","category-brotesemmeln","category-vollkorngeback","tag-brotbackautomat","tag-natursauerteig","tag-roggenschrot","tag-sauerteig"],"_links":{"self":[{"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/posts\/896","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=896"}],"version-history":[{"count":2,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/posts\/896\/revisions"}],"predecessor-version":[{"id":979,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/posts\/896\/revisions\/979"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=\/wp\/v2\/media\/898"}],"wp:attachment":[{"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=896"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=896"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.lecker-backen.de\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=896"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}