{"id":12747,"date":"2015-10-02T22:03:41","date_gmt":"2015-10-02T20:03:41","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12747"},"modified":"2017-04-22T20:00:42","modified_gmt":"2017-04-22T18:00:42","slug":"brotbacken-fr-anfnger-xxi-dinkel-quark-weckle-mit-emmer","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/10\/brotbacken-fr-anfnger-xxi-dinkel-quark-weckle-mit-emmer\/","title":{"rendered":"Breadbaking for Beginners: Spelt, Emmer &#038; Quak Rolls"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Dinkel-Quark-Wecken mit Emmer (7)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Dinkel-Quark-Wecken-mit-Emmer-7.jpg\" alt=\"Dinkel-Quark-Wecken mit Emmer (7)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a \u201cMust\u201d of course. When we stop at a bakerie in Schw\u00e4bisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But sadly the last one was already sold when it was my turn. So I bought pretzels and Briegels instead. But the idea was fixed in my head. And soon afterwards I recipe began to form in my head.<\/p>\n<p>As spelt is a typical grain for Swabia, I decided to use a mix of Emmer and Spelt, which adds a nice nutty flavour to the rolls. The Quark makes it moist and if I would not know, that I added 30 % whole grain flour, I would never have guessed it.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Spelt, Emmer &amp; Quak Rolls<\/u><\/h1>\n<p>yields 10 rolls<\/p>\n<ul>\n<li>350g Spelt Flour Type 630 <img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Dinkel-Quark-Wecken mit Emmer (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Dinkel-Quark-Wecken-mit-Emmer-11.jpg\" alt=\"Dinkel-Quark-Wecken mit Emmer (1)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/li>\n<li>150g Whole Emmer Flour (alternatively\u00a0 Whole Spelt Flour)<\/li>\n<li>100g Quark<\/li>\n<li>230g Water<\/li>\n<li>10g fresh yeast<\/li>\n<li>10g salt<\/li>\n<li>20g Honey<\/li>\n<li>15g egg yolk (from 1 Egg size M)<\/li>\n<\/ul>\n<p>Knead all ingredients for the dough for 10 min by hand. The dough should be now soft, but not sticky. If it is very stiff, add a little bit more water. The need of water depends on the potatoes.<\/p>\n<p>Let the dough rise for 1 hour at room temperature (or over night in the fridge\u00a0 ).<\/p>\n<p>Divide the dough into 90g portions.<\/p>\n<p>Roll each piece into a 18 cm long band, fold both long sides 1 cm to the middle and roll it into a log from both sides.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Dinkelquarkweckerl\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Dinkelquarkweckerl1.png\" alt=\"Dinkelquarkweckerl\" width=\"600\" height=\"224\" border=\"0\" \/><\/p>\n<p>Proof the roll seam side down for 45 min.<\/p>\n<p>Before baking turn them upside down and bake at 250\u00b0C for 20-25 min with steam. Turn the convection mode on for the last 5 min to enhance a crisp crust!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a \u201cMust\u201d of course. When we stop at a bakerie in Schw\u00e4bisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20858,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[8,9],"tags":[97,308,126,183,273,109,393],"class_list":["post-12747","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotbacken-fuer-anfaenger","category-brotchen","tag-butter","tag-quark","tag-emmer","tag-honig","tag-nur-mit-hefe","tag-dinkel","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12747","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=12747"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12747\/revisions"}],"predecessor-version":[{"id":20857,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12747\/revisions\/20857"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20858"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}