{"id":13366,"date":"2016-02-27T14:38:05","date_gmt":"2016-02-27T13:38:05","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13366"},"modified":"2017-04-22T19:54:30","modified_gmt":"2017-04-22T17:54:30","slug":"walnuss-hafergrtz-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/02\/walnuss-hafergrtz-brot\/","title":{"rendered":"Walnut &#038; 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=\"Walnuss und Hafergr\u00fctz-Brot (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/02\/Walnuss-und-Hafergrtz-Brot-1.jpg\" alt=\"Walnuss und Hafergr\u00fctz-Brot (1)\" width=\"201\" height=\"300\" align=\"left\" border=\"0\" \/>Whenever we spent our vacation in nothern Germany, I have to buy something I have troubles to find in the Rhineland: Steel cut oats! I like them very much, not for the kale stew like it is typical in North Germany, but for making porridge or baking bread. A porridge is such a good addition to a bread, adding some bite and a good deal of moisture and helping to keep the bread fresh for a long time. Especially for spelt bread it is a good addition as spelt has the tendency to bake dry without added soaker.<\/p>\n<p>The bread I baked last week contains the trio of spelt, oat and walnuts. All three are somehow nutty flavoured and it feels natural to me to combine all of them in a bread. The preferment is a whole spelt sourdough which I grow over to stages to contain the mild lactic acid flavour I love so much. And the combination of joghurt-like notes of the sourdough and the nutty flavours of the grain and the nut makes this bread to one these I enjoy most plain or just with some butter and sprinkles of salt flakes. A clear favourite of mine!<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Walnut &amp; Porridge Bread<\/u><\/h1>\n<p><img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Walnuss und Hafergr\u00fctz-Brot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/02\/Walnuss-und-Hafergrtz-Brot-2-1.jpg\" alt=\"Walnuss und Hafergr\u00fctz-Brot (2)\" width=\"201\" height=\"300\" align=\"right\" border=\"0\" \/>Sourdough Stage 1<\/p>\n<ul>\n<li>50g whole spelt flour<\/li>\n<li>50g Water<\/li>\n<li>5g sourdough<\/li>\n<\/ul>\n<p>Sourdough Stage 2<\/p>\n<ul>\n<li>50g Spelt flour Type 630<\/li>\n<li>50g Whole spelt flour<\/li>\n<li>Sourdough Stage 1<\/li>\n<li>100g Water<\/li>\n<\/ul>\n<p>Porridge<\/p>\n<ul>\n<li>150g Steel cut oat<\/li>\n<li>400g boiling Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough Stage 2<\/li>\n<li>500g spelt flour Type 630<\/li>\n<li>200g Whole spelt flour<\/li>\n<li>330g Water<\/li>\n<li>20g Salt<\/li>\n<li>30g honey<\/li>\n<li>10g yeast<\/li>\n<li>30g butter<\/li>\n<li>200g Walnuts<\/li>\n<li>Porridge<\/li>\n<\/ul>\n<p>Mix the ingredients of the sourdough 1 and let it rise for 14-16 hours at 20\u00b0C.<\/p>\n<p>For the 2. sourdough mix all ingredients\u00a0 and let it for about 4 hours at 30\u00b0C until it doubles its volume.<\/p>\n<p>In the meantime bring water for the porridge\u00a0 to boil, stir in the steel cut oats and cook until it starts to bubble. Remove from heat and let cool to room temperature.<\/p>\n<p>Now mix sourdough stage 2, flour, water, salt, honey, butter and yeast and knead 5 min at the slowest speed, then 8 min at higher speed until medium gluten development. Now add walnuts and porridge and knead until well combined.<\/p>\n<p>Let rise for 1.5 hours<\/p>\n<p>Divide the dough into two parts and form to two oval breads. Place seamside up in two floured proofing baskets.<\/p>\n<p>Proof for 1.5 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. Place the breads in the oven with steam. Turn the temperature back to 190\u00b0C and bake the bread for for 50 min .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Whenever we spent our vacation in nothern Germany, I have to buy something I have troubles to find in the Rhineland: Steel cut oats! I like them very much, not for the kale stew like it is typical in North Germany, but for making porridge or baking bread. A porridge is such a good addition [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20783,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[166,339,109,386,393],"class_list":["post-13366","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-hafer","tag-sauerteig","tag-dinkel","tag-walnuss","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13366","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=13366"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13366\/revisions"}],"predecessor-version":[{"id":20782,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13366\/revisions\/20782"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20783"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}