{"id":12103,"date":"2022-09-02T08:30:52","date_gmt":"2022-09-02T08:30:52","guid":{"rendered":"https:\/\/old-argeta.cnj.digital\/de\/?post_type=magazine&#038;p=12103"},"modified":"2022-11-09T10:22:50","modified_gmt":"2022-11-09T10:22:50","slug":"kavring","status":"publish","type":"magazine","link":"https:\/\/old-argeta.cnj.digital\/de\/spread-love\/items\/kavring\/","title":{"rendered":"Kavring"},"content":{"rendered":"\n<div class=\"col-12 col-md-8 magazine__text\">\n    \n<\/div>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Inhaltsstoffe:<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>400 g Roggenmehl<br \/>\n500 ml Sauermilch<br \/>\n75 ml Zuckerr\u00fcbensirup<br \/>\n1 TL Salz<br \/>\n2 geh. TL Natron<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/07\/kavring-2.jpg\" alt=\"Kavring\" class=\"wp-image-30728\" width=\"459\"\/><\/figure>\n\n\n\n<h3 id=\"\" class=\"magazine__title col-12 col-md-8\">Zubereitung:<\/h3>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>1.\tDen Backofen auf 175 \u00b0C vorheizen.<\/p>\n<p>2.\tRoggenmehl, Salz und Natron in einer Sch\u00fcssel vermengen.<\/p>\n\n<\/div>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    \n<\/div>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-layout-1 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:100%\"><\/div>\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/07\/kavring-7.jpg\" alt=\"Kavring\" class=\"wp-image-30720\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>3.\tSauermilch und Zuckerr\u00fcbensirup hinzuf\u00fcgen.<\/p>\n<p>4.\tAlles zusammen gr\u00fcndlich verr\u00fchren.<\/p>\n<p>5.\tDie fertige Masse in eine 25 cm lange, mit Backpapier ausgelegte Brotbackform geben.<\/p>\n\n<\/div>\n\n\n\n\n    \n<div class=\"col-12 col-md-3 offset-md-1  align-self-start\">\n    <div class=\"sidebar-cta\">\n\n                    <img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2021\/05\/Img-Product-Huhn-DE-1-1.png\" class=\"sidebar-cta__image\">\n        \n        <div class=\"sidebar-cta__text\">\n            <span>Welchen Argeta-Aufstrich wirst du auf dein gebackenes Brot streichen?<\/span>\n            <a href=\"https:\/\/old-argeta.cnj.digital\/de\/argeta\/\"><span class=\"sidebar-cta__link\">Zu den Sorten<\/span><\/a>\n        <\/div>\n\n    <\/div>\n<\/div>\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/07\/kavring-5.jpg\" alt=\"Kavring\" class=\"wp-image-30717\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>6.\tDen Kavring bei 175 \u00baC 1 Stunde backen.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/11\/2022\/07\/kavring-6.jpg\" alt=\"Kavring\" class=\"wp-image-30719\" width=\"459\"\/><\/figure>\n\n\n\n<div class=\"col-12 col-md-8 magazine__text\">\n    <p>7.\tNach Ablauf der Backzeit das Brot aus der Backform nehmen und auf einem Gitterrost abk\u00fchlen lassen.<\/p>\n\n<\/div>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img decoding=\"async\" src=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-681x1024.jpg\" alt=\"kavring\" class=\"wp-image-12166\" width=\"459\" srcset=\"https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-681x1024.jpg 681w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-200x300.jpg 200w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-768x1154.jpg 768w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-1022x1536.jpg 1022w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10-150x225.jpg 150w, https:\/\/old-argeta.cnj.digital\/app\/uploads\/sites\/17\/2022\/09\/kavring-10.jpg 1181w\" sizes=\"(max-width: 681px) 100vw, 681px\" \/><\/figure>\n\n\n\n<figure class=\"wp-block-pullquote has-border-color has-small-font-size\" style=\"border-color:#e16a03;border-radius:50px;border-style:solid;border-width:2px;font-style:normal;font-weight:400\"><blockquote><p>&nbsp;&nbsp;&nbsp;Wenn du dieses Rezept teilst, vergiss nicht <strong>#ArgetaBread<\/strong> hinzuzuf\u00fcgen \ud83d\ude09&nbsp;&nbsp;&nbsp;<\/p><\/blockquote><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>priprava testa<\/p>\n","protected":false},"featured_media":12105,"menu_order":0,"template":"","magazine-category-api":[19],"magazine-secondary-api":[50],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Rezept f\u00fcr Kavring \/ Argeta. 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