{"id":10357,"date":"2013-09-14T12:46:31","date_gmt":"2013-09-14T10:46:31","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10357"},"modified":"2017-04-18T20:37:24","modified_gmt":"2017-04-18T18:37:24","slug":"diwabu","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/09\/diwabu\/","title":{"rendered":"SpeWaBu"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Dinkel-Walnuss-Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/09\/Dinkel-Walnuss-Brot.jpg\" alt=\"Dinkel-Walnuss-Brot\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>As soon as the temperature drops below 20\u00b0C, I feel the urge to bake whole grain breads. And a bread with nuts seems to fit perfectly to the season. I picked whole spelt flour, walnuts and buttermilk \u2013 a favourite combination for bread. And while I was thinking about a Name I suddenly hat to think about the story of Robbi, Tobbi and the <a href=\"http:\/\/de.wikipedia.org\/wiki\/Robbi,_Tobbi_und_das_Fliewat%C3%BC%C3%BCt\" target=\"_blank\">FlieWaT\u00fc\u00fct<\/a>. The <a href=\"https:\/\/www.google.com\/search?q=Fliewat%C3%BC%C3%BCt&amp;oe=utf-8&amp;aq=t&amp;rls=org.mozilla:de:official&amp;client=firefox-a&amp;um=1&amp;ie=UTF-8&amp;hl=de&amp;tbm=isch&amp;source=og&amp;sa=N&amp;tab=wi&amp;ei=ezg0UqTfFKjj4QT66IHoDQ&amp;biw=1366&amp;bih=616&amp;sei=fzg0UsPZAqfy4QShoYG4CA\" target=\"_blank\">FlieWaT\u00fc\u00fct<\/a> in the book was called so, because it could fly (german: <strong>FLIE<\/strong>gen), it could swim on the <strong>Wa<\/strong>ter, and drive like a car (the <strong>T\u00fc\u00fct<\/strong> was the sound of its horn). And with this story in mind I called the bread SpeWaBu (<strong>Spe<\/strong>lt, <strong>Wa<\/strong>lnut, <strong>Bu<\/strong>ttermilk).<\/p>\n<p>It is a bread that can convince even people who do not\u00a0 like spelt or whole grain so much. It stays moist due to a hot soaker and the buttermilk helps to form a soft and surprisingly fluffy crumb. It has a mild aromatic taste which pairs well with cheese or honey.<\/p>\n<p><!--more--><\/p>\n<h1><u>SpeWaBu<\/u><\/h1>\n<p>P\u00e2te Ferment\u00e9e<\/p>\n<ul>\n<li>250g spelt, freshly milled<\/li>\n<li>180g Water<\/li>\n<li>5g Salt<\/li>\n<li>2g fresh yeast<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>150g spelt, freshly milled<\/li>\n<li>150g boiling water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>soaker<\/li>\n<li>600g spelt, freshly milled<\/li>\n<li>450g Buttermilk<\/li>\n<li>50g Honey<\/li>\n<li>15g Salt<\/li>\n<li>30g soft Butter<\/li>\n<li>10g fresh yeast<\/li>\n<li>200g Walnuts<\/li>\n<\/ul>\n<p>Mix all ingredients for the p\u00e2te ferment\u00e9e and knead for 3 min, then ferment it for 1 hour at room temperature. Then put the dough into the fridge for\u00a0 at least 12 hours.<\/p>\n<p>Mix alle incredients 5 min at slowest speeed, then around 8 min on fast speed untill complete gluten develolpment<\/p>\n<p>Ferment for 1 hours.<\/p>\n<p>Divide the dough into 2 parts and flatten to an rectangle. Rest for 30 min. Now degas the dough (to NOT knead!) and roll tightly to\u00a0 loaves.<\/p>\n<p>Place in a buttered pan and proof for 2 hour.<\/p>\n<p>Bake with steam at 200\u00b0C for about 50 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As soon as the temperature drops below 20\u00b0C, I feel the urge to bake whole grain breads. And a bread with nuts seems to fit perfectly to the season. I picked whole spelt flour, walnuts and buttermilk \u2013 a favourite combination for bread. And while I was thinking about a Name I suddenly hat to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19894,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[99,183,273,288,109,386,393],"class_list":["post-10357","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-buttermilch","tag-honig","tag-nur-mit-hefe","tag-pate-fermentee","tag-dinkel","tag-walnuss","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10357","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=10357"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10357\/revisions"}],"predecessor-version":[{"id":19893,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10357\/revisions\/19893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19894"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10357"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10357"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10357"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}