{"id":12024,"date":"2015-01-31T19:42:49","date_gmt":"2015-01-31T18:42:49","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12024"},"modified":"2019-04-30T21:47:46","modified_gmt":"2019-04-30T19:47:46","slug":"vollkorn-landbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/01\/vollkorn-landbrot\/","title":{"rendered":"Whole Grain Country Loaf"},"content":{"rendered":"

$\"Vollkorn-Landbrot\"$ <\/p>\n

Breads with spelt are still highly requested. There was for example the question if the Country Loaf<\/a> could maybe be baked without wheat and with only whole grain flour. I thought a little bit and changed some details and sent my first draft to the reader. It took some time until I could test the recipe in practice. Here I had to realize that the hot soaker would be better with more water, and so I changed the recipe accordingly. But the rest of the recipe worked as planned.<\/p>\n

And the bread is very delicious. Because it is whole grain the oven spring is a bit weaker, and the crumb is denser, but due to the soaker it stays fresh the whole week! The P\u00e2te ferment\u00e9e makes the flavour mild but complex and the long cold proof in the fridge even improves the aroma. It is really could when there are recipe questions to recipe question :-D!<\/p>\n

And if anyone wonder about the light spot on the crumb the picture below: I overdid it a little bit with the flour, so it stained the crumb while cutting. And I did not realize it until I checked the pictures. But that is just an optical problem \ud83d\ude09<\/p>\n

Whole Grain Country Loaf<\/span><\/h1>\n
yields 2 breads $\"Vollkorn-Landbrot$ <\/p>\n
P\u00e2te ferment\u00e9e<\/p>\n
\n
250g Whole spelt flour<\/li>\n
175g Water<\/li>\n
5g Salt<\/li>\n
2g fresh yeast<\/li>\n<\/ul>\n
Hot soaker<\/p>\n
\n
300g boiling water<\/li>\n
150g Whole spelt flour<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
P\u00e2te ferment\u00e9e<\/li>\n
400g Whole spelt flour<\/li>\n
200g Whole rye flour<\/li>\n
300g Water<\/li>\n
15g Salt<\/li>\n
6g fresh yeast<\/li>\n<\/ul>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12-48 hours.<\/p>\n
For the hot soaker mix flour and boiling water and let it cool for 30 min.<\/p>\n
Now mix all ingredients for the dough, and knead it 10 min on slow speed.<\/p>\n
Let the dough rise to 1.5 hours<\/p>\n
Shape the dough into two oval loaves and proof for overnight in the fridge.<\/p>\n
The next morning preheat the baking stone in the oven to 250\u00b0C.<\/p>\n
Slash the loaves directly before baking with curved slashes.<\/p>\n
Bake for 10 min at 250\u00b0C with steam , then turn reduce the temperature to 200\u00b0C and bake another 40 min. For a extra crisp crust turn on convection mode during the last 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"
Breads with spelt are still highly requested. There was for example the question if the Country Loaf could maybe be baked without wheat and with only whole grain flour. I thought a little bit and changed some details and sent my first draft to the reader. It took some time until I could test the […]<\/p>\n","protected":false},"author":1,"featured_media":20957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,30],"tags":[273,288,323,109,378,393,384],"class_list":["post-12024","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-ubernacht","tag-nur-mit-hefe","tag-pate-fermentee","tag-roggen","tag-dinkel","tag-uber-nacht","tag-weizenfrei","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12024","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=12024"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12024\/revisions"}],"predecessor-version":[{"id":20956,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12024\/revisions\/20956"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20957"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12024"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12024"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12024"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}