{"id":11082,"date":"2014-04-19T13:15:21","date_gmt":"2014-04-19T11:15:21","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11082"},"modified":"2021-04-04T14:32:19","modified_gmt":"2021-04-04T12:32:19","slug":"attendorner-ostersemmel","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/04\/attendorner-ostersemmel\/","title":{"rendered":"Attendorner Ostersemmel"},"content":{"rendered":"

$\"Attendorner$ <\/p>\n

It is tradition in Attendorn, a small city in the Sauerland, that the pastor will issue a bless on the \u201cOstersemmel\u201d (which means Easter bread) on Holy Saturday. It is a big event, that takes place in front of the church where the citizens of the Attendorn will hold their bread into the air. The Bread is forked on both ends, a shape that should depict the Christian symbol of a fish.<\/p>\n

It is a bread made with rye, wheat and caraway seeds. My interpretation of the Ostersemmel is made with 30% Rye and Sourdough, and the recipe yields to breads. With a round cookie cutter I make an inprint for the eye, like I saw it in some pictures.<\/p>\n

It is a perfect bread for caraway lovers like me, very aromatic with a soft crumb and a shiny crust.<\/p>\n

<\/p>\n

Attendorner Ostersemmel<\/u><\/h1>\n
$\"Attendorner$ Sourdough<\/p>\n
\n
100g flour Type 550<\/li>\n
50g rye flour Type 550<\/li>\n
100g water<\/li>\n
15g sourdoug<\/li>\n<\/ul>\n
Soaker<\/p>\n
\n
100g Water<\/li>\n
20g caraway seeds<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Sourdough<\/li>\n
Soaker<\/li>\n
100g rye flour Type 1150<\/li>\n
250g flour Type 550<\/li>\n
100g Water<\/li>\n
30g oil<\/li>\n
10g Salt<\/li>\n
5g frech yeast<\/li>\n<\/ul>\n
Glaze<\/p>\n
\n
2g St\u00e4rke<\/li>\n
100g Wasser<\/li>\n<\/ul>\n
For the sourdough mix all ingredients and ferment for 12-16 hours at 25\u00b0C<\/p>\n
For the Soaker bring Water to boil and mix it with the caraway seeds. Let stand until it cools down to roomtemperatur, at least 30 min.<\/p>\n
Mix ingredients for the dough and knead it for about 5 min at low speed, then 8min on high speed until medium gluten development.<\/p>\n
Ferment the dough for 60 min.<\/p>\n
Divide the dough into two halves and form both to oval breads. Cut them lengthwise on both ends and draw the cuts to the sides, forming a X shape<\/p>\n
$\"Attendorner$ <\/p>\n
Proof for 1.5 hours. Heat the oven to 250\u00b0C in the meantime.<\/p>\n
For the glaze cook starch with water and let cool to room temperatur<\/p>\n
Before baking glaze the rolls and slash them. Bbake at 250\u00b0C for 25 min with steam. Glaze directly after baking for a perfect shiny crust.<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
It is tradition in Attendorn, a small city in the Sauerland, that the pastor will issue a bless on the \u201cOstersemmel\u201d (which means Easter bread) on Holy Saturday. It is a big event, that takes place in front of the church where the citizens of the Attendorn will hold their bread into the air. The […]<\/p>\n","protected":false},"author":1,"featured_media":19710,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25,2],"tags":[222,285,323,339],"class_list":["post-11082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","category-besondere-gelegenheiten","tag-kummel","tag-ostern","tag-roggen","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11082","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=11082"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11082\/revisions"}],"predecessor-version":[{"id":19709,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11082\/revisions\/19709"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19710"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11082"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11082"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11082"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}