{"id":12783,"date":"2015-10-28T08:42:44","date_gmt":"2015-10-28T07:42:44","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12783"},"modified":"2020-03-18T21:39:22","modified_gmt":"2020-03-18T20:39:22","slug":"walnuss-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/10\/walnuss-brot\/","title":{"rendered":"Walnut Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Walnussbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/10\/Walnussbrot.jpg\" alt=\"Walnussbrot\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>Beside apples walnuts are another autumn favourite of mine. And beautiful autumn days with blue sky, colourful trees and rustling leaves on the ground make me wish for a bread with nuts. The bread I baked is another sibling of the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/08\/weizenmischbrot-8020\/\">Wheat Bread 80\/20<\/a> and the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/gppinger-brot\/\">G\u00f6ppinger Bread<\/a>. This time I baked it with only sourdough and with walnuts, of course. The bread is as flavourful and delicious as his older brothers\u00a0 with its crisp crust and tender crumb and the nutty walnuts bits. For a good oven spring it is important to have a active sourdough thus I made the sourdough in two stages, the first stage short and warm to increase the number of wild yeast in it while the second stage is for flavour development.<\/p>\n<p>If you prefer a milder bread, you could make a wheat sourdough as well and use the rye flour in the dough. It is a lot of fun to tweak this recipe by just changing little details like the sourdough handling in order to archive a completely new bread. So maybe this will not the last bread basing on this recipe \u2026<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Walnut Bread<\/u><\/h1>\n<p>yields 2 Breads of 800g<\/p>\n<p>Sourdough 1<\/p>\n<ul>\n<li>20g sourdough<\/li>\n<li>20g rye flour Type 1150<\/li>\n<li>20g Water<\/li>\n<\/ul>\n<p>Sourdough 2<\/p>\n<ul>\n<li>20g sourdough 1<\/li>\n<li>180g rye flour Type 1150<\/li>\n<li>180g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>sourdough 2<\/li>\n<li>800g flour Type 550<\/li>\n<li>450g Water<\/li>\n<li>50g Butter<\/li>\n<li>20g inactive <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/05\/malzsirup\/\">Malz<\/a><\/li>\n<li>20g Salt<\/li>\n<li>200g Walnuts<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Mix the ingredients of the sourdough 2 and let it for about 12 hours at 20\u00b0C.<\/p>\n<p>Knead the dough, contain sourdough, flour, water, butter, malt and salt for 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Then knead in the walnuts<\/p>\n<p>Let rise for 2 hours<\/p>\n<p>Divide the dough into two parts and form to two oval breads. Place in two floured proofing baskets, seam side up.<\/p>\n<p>Proof for 2-3 hours.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C .<\/p>\n<p>Place the loaves on peels and slash lengthwise (make some shorter, decorative leaf vain pattern slashes left and right of the long slash if desired). Place the breads in the oven with steam. Turn the temperature back to 190\u00b0C after 10 min and bake the bread for another\u00a0 40 min .<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Beside apples walnuts are another autumn favourite of mine. And beautiful autumn days with blue sky, colourful trees and rustling leaves on the ground make me wish for a bread with nuts. The bread I baked is another sibling of the Wheat Bread 80\/20 and the G\u00f6ppinger Bread. This time I baked it with only [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20848,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[323,339,386],"class_list":["post-12783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-roggen","tag-sauerteig","tag-walnuss"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12783","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=12783"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12783\/revisions"}],"predecessor-version":[{"id":20847,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12783\/revisions\/20847"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20848"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}