{"id":910,"date":"2014-02-02T12:54:30","date_gmt":"2014-02-02T10:54:30","guid":{"rendered":"https:\/\/nk-medien.de\/tina\/?p=910"},"modified":"2019-01-31T12:15:42","modified_gmt":"2019-01-31T10:15:42","slug":"landbrot","status":"publish","type":"post","link":"https:\/\/nk-medien.de\/tina\/landbrot\/","title":{"rendered":"Landbrot"},"content":{"rendered":"<h2><span style=\"font-size: 14px; line-height: 1.5em;\">Entdeckt im Heft der Land Edition, aber wieder auf unsere Bed\u00fcrfnisse und Zutaten ver\u00e4ndert.<\/span><\/h2>\n<p><strong>\u00a0Zutaten:\u00a0<\/strong><\/p>\n<ul>\n<li>150g gesch\u00e4lten Apfel<\/li>\n<li><span style=\"line-height: 1.5em;\">130g Roggenmehl 1150<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">350g Weizenmehl 1050<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">7g Trockensauerteigextrakt Alnatura vom DM<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">2TL Salz<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">1TL Zucker<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">\u00bd W\u00fcrfel Hefe<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">75g Kartoffelp\u00fcreepulver<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">290ml lauwarmes Wasser<\/span><\/li>\n<li><span style=\"line-height: 1.5em;\">wer mag 1 EL R\u00f6stzwiebel ( fehlen bei uns)<\/span><\/li>\n<\/ul>\n<p><strong>Zubereitung:<\/strong><\/p>\n<p>Den gesch\u00e4lten Apfel in den TM geben 2 sec auf Stufe 5 zerkleinern, nach unten schieben und nochmals 1 sec zerkleinern. Dann alle anderen Zutaten in den TM einwiegen und 5 Minuten auf Teigstufe kneten.<\/p>\n<p>Den Teig dann 30 Minuten ruhen lassen. Auf die Arbeitsplatte geben und noch einmal durchkneten, formen und wenn m\u00f6glich<strong> im bemehlten G\u00e4rk\u00f6rbchen<\/strong> abermals 30 Minuten an einem warmen Ort gehen lassen.<\/p>\n<p>Den Ofen Ober Unterhitze auf 240 Grad vorheizen. Den Teig auf den Zaubersteinstein st\u00fcrzen und auf unterster Schiene in den Ofen geben. 10 Minuten backen, dann den Ofen bitte auf 200 Grad zur\u00fcckschalten und das Brot noch 35 Minuten fertig backen.<\/p>\n<p><strong>Anschlie\u00dfend auf einem Abk\u00fchlgitter abk\u00fchlen lassen.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Entdeckt im Heft der Land Edition, aber wieder auf unsere Bed\u00fcrfnisse und Zutaten ver\u00e4ndert. \u00a0Zutaten:\u00a0 150g gesch\u00e4lten Apfel 130g Roggenmehl 1150 350g Weizenmehl 1050 7g <a class=\"mh-excerpt-more\" href=\"https:\/\/nk-medien.de\/tina\/landbrot\/\" title=\"Landbrot\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":2,"featured_media":912,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[16],"tags":[169,170],"class_list":["post-910","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-landbrot","tag-roggenbrot"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Leckeres Landbrot auf dem Stein gebacken<\/title>\n<meta name=\"description\" content=\"Das Landbrot auf dem Zauberstein gebacken. 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