{"id":11102,"date":"2022-05-05T10:48:08","date_gmt":"2022-05-05T10:48:08","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/de\/?post_type=magazine&p=11102"},"modified":"2022-11-09T10:25:05","modified_gmt":"2022-11-09T10:25:05","slug":"low-carb-brot","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/de\/spread-love\/items\/low-carb-brot\/","title":{"rendered":"Low-Carb-Brot"},"content":{"rendered":"\n
\n

Das Brot nach dem obenstehenden Rezept ist nahezu kohlenhydratfrei, hat aber trotzdem eine knusprige Kruste und ist innen fluffig weich. Das Beste ist, dass Low-Carb-Brot voller Proteine und Ballaststoffe steckt und deshalb ordentlich satt macht.
\nEin weiterer Vorteil der meisten Low-Carb-Brote ist, dass sie frei von Gluten sind. Das Brot nach dem untenstehenden Rezept schmeckt wie ein \u201erichtiges\u201c Brot! Auch mit Argeta bestrichen erh\u00e4lt es gr\u00fcnes Licht auf der Low-Carb-Ampel!<\/p>\n\n<\/div>\n\n\n\n

Zutaten f\u00fcr Low-Carb-Brot<\/h3>\n\n\n\n
\n

200 g Leinsamen
\n50 g Sesamsamen
\n100 g Mandeln
\n2 TL Backpulver
\n1 TL Salz
\n50 g Samenmischung
\n1 EL Flohsamenschalen
\n50 g Butter
\n100 g Sauerrahm
\n6 Eier
\n250 g Topfen<\/p>\n\n<\/div>\n\n\n\n

Zubereitung<\/h3>\n\n\n\n
\n

1. Den Ofen auf 175 \u00b0C vorheizen.<\/p>\n

2. Leinsamen, Sesamsamen und Mandeln in den Zerkleinerer geben und fein mahlen.<\/p>\n

3. Samenmischung, Flohsamenschalen, Backpulver und Salz hinzuf\u00fcgen.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Argeta ist der Nummer 1 Wurst- und Fischaufstrich in Europa.*<\/span>\n Entdecke mehr<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"Rezept<\/figure>\n\n\n\n
\n

4. Geschmolzene Butter mit Sauerrahm, Eiern und Topfen verr\u00fchren.<\/p>\n

5. Die trockenen mit den feuchten Zutaten vermengen.<\/p>\n\n<\/div>\n\n\n\n\n \n

\n
\n\n \n \n
\n Welchen Argeta-Aufstrich wirst du auf dein gebackenes Brot streichen?<\/span>\n Zu den Sorten<\/span><\/a>\n <\/div>\n\n <\/div>\n<\/div>\n\n\n
\"\"<\/figure>\n\n\n\n
\n

6. Die fertige Masse in eine 25\u00a0cm lange, mit Backpapier ausgelegte Brotbackform geben.<\/p>\n\n<\/div>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\n

7. Das Brot bei 175 \u00b0C ca. 60\u201375 Minuten backen.<\/p>\n\n<\/div>\n\n\n\n

\"Rezept<\/figure>\n\n\n\n

   Wenn du dieses Rezept teilst, vergiss nicht #ArgetaBread<\/strong> hinzuzuf\u00fcgen \ud83d\ude09   <\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"

   Wenn du dieses Rezept teilst, vergiss nicht #ArgetaBread hinzuzuf\u00fcgen \ud83d\ude09   <\/p>\n","protected":false},"featured_media":11111,"menu_order":0,"template":"","magazine-category-api":[19],"magazine-secondary-api":[50],"acf":[],"yoast_head":"\nRezept f\u00fcr Low-Carb-Brot \/ Argeta. Die gute Seite des Brotes.<\/title>\n<meta name=\"description\" content=\"Du m\u00f6chtest ein Brot backen, das wenig Kohlenhydrate, daf\u00fcr aber jede Menge Ballaststoffe und Proteine enth\u00e4lt? 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