{"id":12834,"date":"2015-11-14T21:21:26","date_gmt":"2015-11-14T20:21:26","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12834"},"modified":"2017-04-22T20:28:57","modified_gmt":"2017-04-22T18:28:57","slug":"vollkorn-saatenbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/11\/vollkorn-saatenbrot\/","title":{"rendered":"Seeded Whole Wheat 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=\"Vollkorn-Saatenbrot (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Vollkorn-Saatenbrot-1.jpg\" alt=\"Vollkorn-Saatenbrot (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><\/p>\n<p>This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of seeds, nuts and whole wheat flour keeps this bread long moist and fresh while a wheat sourdough adds the desired flavour.<\/p>\n<p>As whole wheat sourdough tends to develop more acidity as the white flour variant, I build the sourdough in two stage and let it ferment rather short and warm. This makes the sourdough strong and mild. A bit of honey in the dough helps to balance the flavour in a harmonic way.<\/p>\n<p>With all the seeds and its sturdiness it is a perfect bread for cold November days.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Seeded Whole Wheat Bread<\/u><\/h1>\n<p>yields 2 Breads of about 1\u00a0 kg<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Vollkorn-Saatenbrot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2015\/11\/Vollkorn-Saatenbrot-21.jpg\" alt=\"Vollkorn-Saatenbrot (2)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/>Sourdough 1<\/p>\n<ul>\n<li>20g Sourdough<\/li>\n<li>20g wheat, freshly milled<\/li>\n<li>20g Water<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Sourdough 2<\/p>\n<ul>\n<li>Sourdough 1<\/li>\n<li>180g wheat, freshly milled<\/li>\n<li>180g Water<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Soaker<\/p>\n<ul>\n<li>100g hazel nuts<\/li>\n<li>50g flax seeds<\/li>\n<li>50g Sesame<\/li>\n<li>50g rolled milled<\/li>\n<li>100g wheat, freshly milled<\/li>\n<li>400g boiling water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough 2<\/li>\n<li>700g wheat, freshly milled<\/li>\n<li>400g Water<\/li>\n<li>20g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<li>20g Honey<\/li>\n<li>30g Butter<\/li>\n<li>Soaker<\/li>\n<\/ul>\n<p>Mix the ingredients of the sourdough 1 and let it for about 4 hours at 30\u00b0C until it doubles its volume.<\/p>\n<p>For the 2. sourdough mix the\u00a0 and let it for 10-12 hours at 20\u00b0C.<\/p>\n<p>Knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Now add the soaker and knead until well combined.<\/p>\n<p>Let rise for 1.5 hours<\/p>\n<p>Divide the dough into 2 parts and flatten to an rectangle\u00a0 and roll tightly to\u00a0 loaves.<\/p>\n<p>Place in a buttered pan (25 cm length) and proof for 1 hour.<\/p>\n<p>Preheat the oven to 250\u00b0C.<\/p>\n<p>Slash the breads and place the pans in the oven. Reduce the temperature to 200\u00b0C and bake for about 50 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of seeds, nuts and whole wheat flour keeps this bread long moist and fresh while a wheat sourdough adds the [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21006,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[230,178,274,348,339,392,384],"class_list":["post-12834","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-leinsamen","tag-hirse","tag-nuss","tag-sesam","tag-sauerteig","tag-weizen","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12834","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=12834"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12834\/revisions"}],"predecessor-version":[{"id":21005,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12834\/revisions\/21005"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21006"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12834"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12834"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12834"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}