{"id":10265,"date":"2013-08-02T19:02:24","date_gmt":"2013-08-02T17:02:24","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10265"},"modified":"2020-03-18T21:38:23","modified_gmt":"2020-03-18T20:38:23","slug":"brauer-brot-mit-molke","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/08\/brauer-brot-mit-molke\/","title":{"rendered":"Brewer Bread with Whey"},"content":{"rendered":"<p align=\"left\"><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Brauerbrot mit Molke\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/08\/Brauerbrot-mit-Molke.jpg\" alt=\"Brauerbrot mit Molke\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p align=\"left\">There was no bread left in our freezer, the drawer was completly empty, all the bread was eaten! So it rtime to stock it up again! But what should I bake? Looking around in the kitchen I rembered my spent grain flour and decided to bake a brewer bread once again.<\/p>\n<p align=\"left\">It is always amazing how dark the dough turns when I add the spent grain flour. But when you consider that it has a fibre content of 50%, it is not so suprising! To soak the spent grain flour properly, I scalded it together with oat bran and spelt flour in hot whey. The smell of this hot soaker was incredible, malty and flavoursome!<\/p>\n<p align=\"left\">The soaker keeps the bread fresh for a long time, and makes a great, soft crumb. I like the bread very much, it has a deep malty flavour with a hint of nuts \u2013 it\u2019s a new favourite!<\/p>\n<p><!--more--><\/p>\n<h2><u>Brewer Bread with Whey<\/u><\/h2>\n<p>Sourdogh<\/p>\n<ul>\n<li>200g Spelt flour Type 630<\/li>\n<li>140g Water<\/li>\n<li>20g sourdough<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>50g Oat bran<\/li>\n<li>100g <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/02\/treber-mehl\/\" target=\"_blank\" rel=\"noopener noreferrer\">spent grain flour<\/a><\/li>\n<li>100g Spelt flour Type 630<\/li>\n<li>500g whey, boiling<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>Soaker<\/li>\n<li>300g flour Type 550<\/li>\n<li>200g Spelt flour Type630<\/li>\n<li>200g rye flour Type 1150<\/li>\n<li>30g malt (inactive)<\/li>\n<li>10g Butter<\/li>\n<li>350g whey<\/li>\n<li>22g Salt<\/li>\n<li>5g fresh yeast (optional)<\/li>\n<\/ul>\n<p>Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n<p>Mix the ingredients for the soaker in boiling whey and let it cool down to roomtemperature.<\/p>\n<p>For the dough knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Now add the soaker and knead until incooperated.<\/p>\n<p>Let rise for 1.5 hours<\/p>\n<p>Divide the dough into two parts and form to two oval breads.\u00a0 Place in two floured brotfroms.<\/p>\n<p>Proof for 12 hours in the fridge or for 2 hours at roomtemperature.<\/p>\n<p>Hheat the baking stone at 250\u00b0C for 1 hour prior to baking.<\/p>\n<p>Prior to baking, place on a peel and cut lengthwise. Place the breads in the oven with steam. Turn the temperature back to 200\u00b0C after 10 min and bake the bread for another\u00a0 40 min .<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There was no bread left in our freezer, the drawer was completly empty, all the bread was eaten! So it rtime to stock it up again! But what should I bake? Looking around in the kitchen I rembered my spent grain flour and decided to bake a brewer bread once again. It is always amazing [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19878,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[209,261,323,339,109,376,392],"class_list":["post-10265","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-kleie","tag-molke","tag-roggen","tag-sauerteig","tag-dinkel","tag-treber","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10265","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10265"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10265\/revisions"}],"predecessor-version":[{"id":22082,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10265\/revisions\/22082"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19878"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10265"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10265"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10265"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}