{"id":13045,"date":"2016-02-13T07:39:00","date_gmt":"2016-02-13T06:39:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13045"},"modified":"2020-03-18T21:39:57","modified_gmt":"2020-03-18T20:39:57","slug":"irlnder","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/02\/irlnder\/","title":{"rendered":"Irl\u00e4nder"},"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=\"Irl\u00e4nder (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/02\/Irlnder-1.jpg\" alt=\"Irl\u00e4nder (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/><\/p>\n<p>Oliver asked in December if I had a recipe for a aromatic bread with 90% rye. The orignal bread named \u201cIrl\u00e4nder\u201d is a whole grain bread baked with sourdough only and is originated in Mannheim. As I easily get stomach problems when eating to much rye, I always need someone to share a rye bread with. And so it took some time until a weekend I know that I would see my parents and my sister. Shared with three, the amount of rye bread left for me is perfectly \ud83d\ude42<\/p>\n<p>This bread has a moist crump and stays fresh for a long time. A so called \u201caroma st\u00fcck\u201d and sourdough makes the bread aromatic and the \u201caroma st\u00fcck\u201d buffers the acid peaks of the sourdough very well. A very harmonic bread.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<h1><u>Irl\u00e4nder<\/u><\/h1>\n<p>Aromast\u00fcck<\/p>\n<ul>\n<li>50g whole rye flour<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Irl\u00e4nder\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/02\/Irlnder-2.jpg\" alt=\"Irl\u00e4nder\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/><\/li>\n<li>150g Water<\/li>\n<li>1g diastatic Malz<\/li>\n<\/ul>\n<p>Sourdough 1<\/p>\n<ul>\n<li>50g fine rye meal<\/li>\n<li>50g Water<\/li>\n<li>5g sourdough<\/li>\n<\/ul>\n<p>Sourdough 2<\/p>\n<ul>\n<li>Sourdough 1<\/li>\n<li>100g fine rye meal<\/li>\n<li>100g Water (40\u00b0C)<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough 2<\/li>\n<li>Aromast\u00fcck<\/li>\n<li>250g whole rye flour<\/li>\n<li>50g whole wheat flour<\/li>\n<li>120g Water<\/li>\n<li>10g Salt<\/li>\n<\/ul>\n<p>For the \u201caroma st\u00fcck\u201d mix rye flour with diastatic malt and water. Heat to 65\u00b0C and keep the temperature for 2-3 hours. Bring to boil to inactivate the malt.<\/p>\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 all ingredients\u00a0 and let it rise for 14-16 hours at 20\u00b0C.<\/p>\n<p>For the dough knead all ingredients for 20 min at slow speed.<\/p>\n<p>Let the dough rest for 30 min, then knead again for 10 min.<\/p>\n<p>Form the dough to a long loaf (works best on a wet surface) and turn it in\u00a0 rolled rye flakes. Place in a greased pan (25 cm length).<\/p>\n<p>Proof the loaf for about 2-3 hours at room temperature.<\/p>\n<p>Preheat the oven to 250\u00b0C.<\/p>\n<p>Place the loaves in the oven. Bake for 30 seconds, then produce a lot of steam in the oven. Reduce the temperature to 200\u00b0C and bake for about 60-70 min.<\/p>\n<p>Let the bread rest for 24 hours before slicing!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Oliver asked in December if I had a recipe for a aromatic bread with 90% rye. The orignal bread named \u201cIrl\u00e4nder\u201d is a whole grain bread baked with sourdough only and is originated in Mannheim. As I easily get stomach problems when eating to much rye, I always need someone to share a rye bread [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20786,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[51,323,339,392,384],"class_list":["post-13045","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-aromastueck","tag-roggen","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\/13045","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=13045"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13045\/revisions"}],"predecessor-version":[{"id":20785,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13045\/revisions\/20785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20786"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13045"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13045"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13045"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}