{"id":10393,"date":"2013-10-04T17:52:46","date_gmt":"2013-10-04T15:52:46","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10393"},"modified":"2017-04-18T08:25:05","modified_gmt":"2017-04-18T06:25:05","slug":"laugen-dinkel-knpfe","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/10\/laugen-dinkel-knpfe\/","title":{"rendered":"Spelt Pretzel Rolls"},"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-Laugenkn\u00f6pfe\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/10\/Dinkel-Laugenknpfe.jpg\" alt=\"Dinkel-Laugenkn\u00f6pfe\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2010\/12\/ulmer-laugenspatzen\/comment-page-1\/#comment-73652\" target=\"_blank\">Annette<\/a> asked at the recipe for <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/12\/ulmer-laugenspatzen\/\" target=\"_blank\">Ulmer Spatzen<\/a> if she could use spelt flour instead of wheat flour for the rolls. I told her that it should be fine to bake the rolls with spelt. Parallel my brain started to work. I was dreaming about pretzels already for quite some time, so baking a spelt pretzel roll sounds great for me.<\/p>\n<p>At the end I made a new recipe, because I decided that I would rather use a p\u00e2te ferment\u00e9e and hot soaker to prevent the pretzel rolls from getting dry, something that can happen easily when baking with spelt flour.<\/p>\n<p>Due to the soaker the rolls has the perfect crumb, dense but soft and not dry at all. A perfect pretzel roll!<\/p>\n<p><!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Spelt Pretzel Rolls<\/span><\/h1>\n<p>yields 10 rolls<\/p>\n<p>P\u00e2te Ferment\u00e9e<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; padding-right: 0px; border-width: 0px;\" title=\"Dinkel-Laugenknopf\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/10\/Dinkel-Laugenknopf1.jpg\" alt=\"Dinkel-Laugenknopf\" width=\"304\" height=\"205\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>100g Spelt flour Type 630<\/li>\n<li>75g Water<\/li>\n<li>2g Salt<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>100g Spelt flour Type 630<\/li>\n<li>150g boiling water<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>300g Spelt flour Type 630<\/li>\n<li>100g Water<\/li>\n<li>20g Buttter<\/li>\n<li>5g Malt<\/li>\n<li>10g Salt<\/li>\n<li>8g fresh yeast<\/li>\n<\/ul>\n<p>Lye<\/p>\n<ul>\n<li>1 litere cold Water<\/li>\n<li>40g NaOH<\/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>The next day place all ingredients in the bowl of the kitchen machine and knead for 5 min at slow speed and 3 minutes at high speed. Rest the dough for 5 min then divide the dough in pieces of 80g each.<\/p>\n<p>Roll each piece to a strand with a length of 40 cm Make a knot of the strand, then put on free end in the middle and tuck the other under the roll.<\/p>\n<p>Proof for 30 min at room temperature and another 30 min in the fridge.<\/p>\n<p>Dip the pretzels for 10 seconds in the lye, then take them out with a skimmer. Sprinkle with coarse sea.<\/p>\n<p>Bake at 230\u00b0C for 18 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Annette asked at the recipe for Ulmer Spatzen if she could use spelt flour instead of wheat flour for the rolls. I told her that it should be fine to bake the rolls with spelt. Parallel my brain started to work. I was dreaming about pretzels already for quite some time, so baking a spelt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19822,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[227,273,288,109,393],"class_list":["post-10393","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-laugengeback","tag-nur-mit-hefe","tag-pate-fermentee","tag-dinkel","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10393","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=10393"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10393\/revisions"}],"predecessor-version":[{"id":19821,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10393\/revisions\/19821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19822"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10393"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10393"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10393"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}