{"id":12766,"date":"2015-10-10T18:26:22","date_gmt":"2015-10-10T16:26:22","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12766"},"modified":"2017-04-22T20:00:30","modified_gmt":"2017-04-22T18:00:30","slug":"hafergrtz-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/10\/hafergrtz-brot\/","title":{"rendered":"Porridge Bread"},"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=\"Hafergr\u00fctz-Brot (3)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Hafergrtz-Brot-3.jpg\" alt=\"Hafergr\u00fctz-Brot (3)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>This is a leftover \u2013 recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/mrchenknig-brot\/\">Swan King Bread<\/a>. The <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a> needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to the East Frisian coast.<\/p>\n<p>I decided to soak the steel cut oat in hot water instead of boiling it so it keeps a certain bite. And the generous portion of roasted sesame together with oats and emmer gives the bread a very delicous nutty flavour, while the malt beer adds a subtle sweetness. The right bread for the first cold and rainy days in autumn.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Porridge Bread<\/u><\/h1>\n<p>yields 2 Breads<\/p>\n<p>Porridge<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Hafergr\u00fctz-Brot (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Hafergrtz-Brot-11.jpg\" alt=\"Hafergr\u00fctz-Brot (1)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>150g steel cut oats<\/li>\n<li>100g Sesame<\/li>\n<li>300g boiling Water<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><\/p>\n<ul>\n<li>120g sweet Starter<\/li>\n<li>120g flour Type 550<\/li>\n<li>60g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>sweet Starter<\/li>\n<li>450g flour Type 550<\/li>\n<li>200g Emmer, freshly milled<\/li>\n<li>100g Water<\/li>\n<li>300g Malt beer<\/li>\n<li>15g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<li>Porridge<\/li>\n<\/ul>\n<p>Roast the sesame in a pan until golden. Mix steel cut oats, sesame and boiling water and let it soak for at least 3 hours.<\/p>\n<p>Mix the ingredients of the sweet starter and let it rise for 2- 4 hours at 30\u00b0C until the volume doubled.<\/p>\n<p>Place all ingredients for the dough except the porridge in the bowl of the kitchen machine and knead 3 min at slow speed and 6 min at fast speed. Now add the porridge and knead until well combined.<\/p>\n<p>Let the dough rise for 2 hours.<\/p>\n<p>Now half the dough and form 2 oval breads. Place them seam side down in a proofing basket.<\/p>\n<p>Let rise for 1.5 hours at room temperature or overnight in the fridge.<\/p>\n<p>Preheat the bread baking stone for one hour at 250\u00b0C.<\/p>\n<p>Bake the loaves for 10 min at 250\u00b0C with steam, then turn the temperature back to 190\u00b0C and bake the bread for another 40 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a leftover \u2013 recipe which I created while looking through my storage: I had a open bottle lingering in the kitchen after baking the Swan King Bread. The sweet starter needed urgently a feeding and in the pantry I found another box of steel cut oat, a souvenir from our last trip to [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[43,126,244,166,364],"class_list":["post-12766","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-alte-getreidesorten","tag-emmer","tag-malzbier","tag-hafer","tag-sweet-starter"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12766","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=12766"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12766\/revisions"}],"predecessor-version":[{"id":20853,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12766\/revisions\/20853"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20854"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12766"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12766"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12766"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}