{"id":11804,"date":"2014-11-01T12:18:25","date_gmt":"2014-11-01T11:18:25","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=11804"},"modified":"2017-04-22T20:50:34","modified_gmt":"2017-04-22T18:50:34","slug":"saaten-knusperchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/11\/saaten-knusperchen\/","title":{"rendered":"Seeded Crisps"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 0px 3px; padding-right: 0px; border: 0px;\" title=\"Saaten-Knusperchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/11\/Saaten-Knusperchen.jpg\" alt=\"Saaten-Knusperchen\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p>I admired already for some time the gorgeous looking seeded crisps which I saw on different blogs. They sound like a Mixture of biscotti, zwieback and cracker, with a hugh amount of seeds. That was very tempting but every recipe I found used baking powder or soda as rising agent. I don\u2019t like the taste of baking powder so much and so I decided to make a recipe of my own, using yeast instead of baking powder. I take my inspirations from different seeded crisps and\u00a0 zwieback recipes.<\/p>\n<p>With yoghurt and butter make a tender crumb, honey and malt add a subtle sweetness and the nutty taste comes from a mixture of hazelnuts, sun flower seeds, sesame, pumpkinseeds and buckwheat. After baking the loaf has to cool completly, best over night. Then it is sliced and baked for another 30 min. This makes the bread crisp and adds a nice flavour of toasted nuts.<\/p>\n<p>The Seeded Crisps are perfect on their own but although great to go with wine and cheese!<\/p>\n<p><!--more--><\/p>\n<h1><u>Seeded Crips<\/u><\/h1>\n<p>Dough<\/p>\n<ul>\n<li>300g flour , Type 1050<\/li>\n<li>200g Yoghurt<\/li>\n<li>125g Water<\/li>\n<li>8g fresh yeast<\/li>\n<li>10g Salt<\/li>\n<li>10g <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/05\/malzsirup\/\">Malt<\/a>, inactive<\/li>\n<li>45g Honey<\/li>\n<li>30g Butter<\/li>\n<\/ul>\n<p>Seed mixture<\/p>\n<ul>\n<li>100g Hazelnuts<\/li>\n<li>50g Sun flower seeds<\/li>\n<li>25g Sesame<\/li>\n<li>25g flax seeds<\/li>\n<li>50g pumpkin seeds<\/li>\n<li>50g Buckwheat seeds<\/li>\n<\/ul>\n<p>Knead all ingredients for the dough 5 min at slow speed in the kitchen machine, than another 8 min with fast speed. Add the seeds and knead until everything is well combined.<\/p>\n<p>Let rise for 1 hour.<\/p>\n<p>Now form the dough into a log and press it into a well grease baking tin (30 cm length).<\/p>\n<p>Proof for 90 min.<\/p>\n<p>Bake at 220\u00b0C for 30 min.<\/p>\n<p>Let the bread cool completely (best over night), then slice into 5mm slices. If you have troubles with slicing, freeze the bread for 1 or 2 hours before slicing.<\/p>\n<p>Spread the slices on two baking trays and bake at 160\u00b0C (convection mode) for 15 min. Flip the slices and bake for another 15 min. Keep an eye on the crisps in the last 5 min because they start to brown very quickly. Let cool on a wired rack, then store in a cookie jar. They keep well for some weeks.<\/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>I admired already for some time the gorgeous looking seeded crisps which I saw on different blogs. They sound like a Mixture of biscotti, zwieback and cracker, with a hugh amount of seeds. That was very tempting but every recipe I found used baking powder or soda as rising agent. I don\u2019t like the taste [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21025,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[18],"tags":[95,230,224,274,273,348,352],"class_list":["post-11804","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-knaeckebrot-zwieback-und-co","tag-buchweizen","tag-leinsamen","tag-kuerbiskerne","tag-nuss","tag-nur-mit-hefe","tag-sesam","tag-sonnenblumenkerne"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11804","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=11804"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11804\/revisions"}],"predecessor-version":[{"id":19643,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/11804\/revisions\/19643"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21025"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=11804"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=11804"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=11804"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}