{"id":13390,"date":"2016-03-13T10:03:24","date_gmt":"2016-03-13T09:03:24","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13390"},"modified":"2017-04-22T19:54:14","modified_gmt":"2017-04-22T17:54:14","slug":"kurkuma-laib","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/03\/kurkuma-laib\/","title":{"rendered":"Tumeric Loaf"},"content":{"rendered":"

\"Kurkuma-LaibBright yellow like the sun shines the tumeric loaf on my kitchen counter. And its good that it shines so bright as spring seems to be far away.<\/p>\n

It was the first time in my live that I used fresh tumeric. I got very exited when I saw the rhizomes<\/a> in our small wholefood shop and bought some directly. And while I packed them in my bag I already saw the bread I was going to bake with some\u00a0 of them.<\/p>\n

It is a light wheat bread with some whole rye flour. It has a soft and fluffy crumb and the rye poolish helps to create a good, crisp crust and balanced flavour. The poolish helps to elongated the shelf life as well. The tumeric I pureed together with some water in my food processor and added it then to the dough, which turned yellow directly.\u00a0 I never had such a colourful bread rising in my kitchen \u2013 and that without adding any artificial dyes. The flavour of the tumeric adds nice hints of spiciness to the bread without overpowering the aroma of the bread. The fresh curcuma contains flavour notes I never tasted in the dried spice! So if you ever come across the fresh tumeric rhizome, buy some, it is really worth a try!<\/p>\n

A small change in topic: A reader asked me if there is a possibility to find all recipes only made with yeast. I found that this is a good question and added the tag \u201conly with yeast<\/a>\u201d to all recipes which needs no sourdough. It took some time as it has to be done manually but know you can find the tag in the tag cloud on the left side (you may have to scroll down a bit). The tag is written fat and big in the cloud, meaning that you can find a lot of recipes behind it \u2013 just klick and have a look by yourself!<\/p>\n

And while traveling through the past seven years I found some recipes which could use some dusting \u2013 I think I will bake some of them again in the next month, using the knowledge I collected since then and tweaking the recipe here and there. Are there any recipes you would like to see Re-Baked? Or are there breads you miss here on the blog? Then leave me a comment or write me an email with a suggestion! I love getting suggestions from my readers about what kind of bread I could bake as this brings fresh ideas and new ways of thinking for me!<\/p>\n

Tumeric Loaf<\/u><\/h1>\n

yields 2 Breads\"Kurkuma-Laib<\/p>\n

Rye poolish<\/p>\n