{"id":12703,"date":"2015-09-13T21:54:18","date_gmt":"2015-09-13T19:54:18","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12703"},"modified":"2017-04-22T20:01:12","modified_gmt":"2017-04-22T18:01:12","slug":"brotbacken-fr-anfnger-xx-kartoffel-vollkornbrot-mit-walnssen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/brotbacken-fr-anfnger-xx-kartoffel-vollkornbrot-mit-walnssen\/","title":{"rendered":"Bread Baking for Beginners XX: Whole Grain Potato Bread with walnuts"},"content":{"rendered":"

$\"Kartoffel-Walnussbrot$ <\/p>\n

As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts<\/a>. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some friends here I designed the recipe accordingly.<\/p>\n

But the bread gains a lot if you allow the dough to rise over night in the fridge. It will not only will enhance the flavour, but also gives the bran a longer time to soak and gets softer. For a good soaking of the whole grain flour, using warm water and still warm potatoes helps to speed up this process during the first stage of dough preparation.<\/p>\n

And if the dough gets the time it needs you will be rewarded with a whole grain bread with an soft and moist crumb. It pairs perfectly with cheese or honey!<\/p>\n

Whole Grain Potato <\/u>Bread with walnuts<\/u><\/h1>\n
yields 1 Bread of about 900g<\/p>\n
Dough<\/p>\n
\n
225g starchy potatoes<\/li>\n
100g Walnuts<\/li>\n
75g whole rye flour<\/li>\n
375g whole wheat flour<\/li>\n
200g Water (40\u00b0C)<\/li>\n
15g Butter<\/li>\n
10g Honey<\/li>\n
12g Salt<\/li>\n
10g fresh yeast<\/li>\n<\/ul>\n
Boil the potatoes until soft (15-25 min depending on their size). Peel them still warm and pass them through a potato ricer. If you have non, use a fork to mash them.<\/p>\n
Roast the walnuts until golden in a pan. Set aside to cool.<\/p>\n
Mix flour, water and potato mash and let rest for 30 min (autolysis). Add honey, butter salt and yeast and knead for 12 min with hands. The dough is still a bit sticky. Now knead in the walnuts.<\/p>\n
Place the dough in an oiled container and let rise in the fridge for about 12\u2013 16 hours. (Alternatively let it rise 1 hour at room temperature)<\/p>\n
The next morning place the dough on a lightly floured counter. Flatten the dough a little bit and start to fold the dough in the middle. Repeat until a springy ball has formed. The seam should be clearly visible (in the picture below in the lower row, middle picture). Place it seam side down in a proofing basket or in a bowl lined with a well floured kitchen towel.<\/p>\n
Proof for 1.5 hours.<\/p>\n
In the meantime heat the oven together with a baking tray and a metal vessel for creating steam to 250\u00b0C.<\/p>\n
Transfer the bread directly on the hot baking tray. Throw a handful of ice cubes into the hot metal vessel of the oven and bake for 10 min on 250\u00b0C. Then turn the temperature on 200\u00b0C and bake for another 35-40 min. 10 min before the end of baking, open the door shortly to release the steam.<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised a moist whole grain bread and as I have the feeling that another bread without preferment will find some […]<\/p>\n","protected":false},"author":1,"featured_media":20868,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,8,32,30],"tags":[273,201,323,386,392,384],"class_list":["post-12703","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-brotbacken-fuer-anfaenger","category-von-hand-geknetet","category-ubernacht","tag-nur-mit-hefe","tag-kartoffeln","tag-roggen","tag-walnuss","tag-weizen","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12703","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=12703"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12703\/revisions"}],"predecessor-version":[{"id":20867,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12703\/revisions\/20867"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20868"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}