{"id":12920,"date":"2015-12-14T14:43:51","date_gmt":"2015-12-14T13:43:51","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=12920"},"modified":"2020-12-10T19:45:37","modified_gmt":"2020-12-10T18:45:37","slug":"handbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2015\/12\/handbrot\/","title":{"rendered":"Handbrot"},"content":{"rendered":"

$\"Handbrot$ When I stroll over the Christmas market I\u2019m often wondering about the enormous prices for little helpings of Schupfnudel, fried mushrooms or molten raclett cheese. And so I\u2019m little tempted to spend my money there. But what I take with me this time was an inspiration for \u201cHandbrot\u201d. The name means literally hand bread and is a pieces of bread dough filled with Cheese, bacon or mushrooms. The versions sold on the cologne Christmas market where baked to pale for my liking and the dough contained surely to much yeast, but while looking on the breads a recipe started to appear in my mind.<\/p>\n

As basis I used my favourite bread recipe<\/a> but added some additional potatoes for a softer crumb. The filling is a mild gouda cheese, mushrooms and crisp fried smoked tofu. For non-vegetarian\u00a0 persons you can of course use bacon as well! Served still warm from the oven this little breads are a great treat with the gooey cheese. But they taste delicious when cooled, too. Then you can taste the complex flavour of the bread as well as the flavour of smoke tofu and cheese.\u00a0 And while eating my dearest and I started already to think about new variants: using raclett cheese instead of gouda or filling the breads with feta and dried tomatoes. There a millions of possibilities laying before us \u2026<\/p>\n

Handbrot<\/u><\/h1>\n
yields 10 Handbrote<\/p>\n
P\u00e2te ferment\u00e9e $\"Handbrot\"$ <\/p>\n
\n
75g flour Type 550<\/li>\n
55g Water<\/li>\n
1g Salt<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Sourdough<\/p>\n
\n
50g Water<\/li>\n
50g flour Type 550<\/li>\n
5g Sourdough<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
P\u00e2te ferment\u00e9e<\/li>\n
Sauerteig<\/li>\n
100g rye flour Type 1150<\/li>\n
125g starchy potato<\/li>\n
275g flour Type 550<\/li>\n
150g Water<\/li>\n
10g Malt<\/li>\n
10g Butter<\/li>\n
10g Salt<\/li>\n
7g fresh yeast<\/li>\n<\/ul>\n
Filling<\/p>\n
\n
200g mushroom $\"Handbrot$ <\/li>\n
200g smoked tofu (or bacon)<\/li>\n
300g Gouda cheese<\/li>\n<\/ul>\n
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n
Let rise for 1.5 hours .<\/p>\n
In the meantime dice mushrooms and smoked tofu into small cubes and fry the tofu until crisp. Fry the mushroom as well. Cut the cheese into stripes of 2 cm width and 1 cm high.<\/p>\n
Divide the dough into two halves and roll them into squares of 40 cm x 16 cm. Place the cheese stripes in the middle and top with fried tofu (or bacon) and mushrooms. Fold the dough over the filling and use a wooden spoon to press the dough down every 8 cm. Place on a baking tray.<\/p>\n
$\"Handbrot$ <\/p>\n
Proof for 1.5 hours.<\/p>\n
Preheat the oven to 250\u00b0C.<\/p>\n
Cut the Handbrote crosswise and place the tray in the oven. Bake at 250\u00b0C for 20-25 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"
When I stroll over the Christmas market I\u2019m often wondering about the enormous prices for little helpings of Schupfnudel, fried mushrooms or molten raclett cheese. And so I\u2019m little tempted to spend my money there. But what I take with me this time was an inspiration for \u201cHandbrot\u201d. The name means literally hand bread and […]<\/p>\n","protected":false},"author":1,"featured_media":20819,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[15,9],"tags":[202,390,233,288,295,312,339],"class_list":["post-12920","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hauptgericht","category-brotchen","tag-kase","tag-weihnachten","tag-lieblingsbrot","tag-pate-fermentee","tag-pilze","tag-raeuchertofu","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12920","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=12920"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12920\/revisions"}],"predecessor-version":[{"id":20818,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/12920\/revisions\/20818"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20819"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=12920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=12920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=12920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}