{"id":13783,"date":"2016-08-02T19:57:22","date_gmt":"2016-08-02T17:57:22","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13783"},"modified":"2017-04-22T19:51:25","modified_gmt":"2017-04-22T17:51:25","slug":"malziges-dinkel-emmer","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/08\/malziges-dinkel-emmer\/","title":{"rendered":"Malty Spelt-Emmer"},"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=\"Malziges Dinkel-Emmer (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/08\/Malziges-Dinkel-Emmer-1.jpg\" alt=\"Malziges Dinkel-Emmer (1)\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>Since several weeks I have two packages of Emmer and Einkorn sitting in my pantry, waiting for me to create a recipe with them. But I was always to short in time as I had to do a lot of recipe testing for the upcoming <a href=\"https:\/\/www.hefe-und-mehr.de\/veranstaltungen\/\">bread baking courses<\/a> and for a magazine article. And so they where pushed deeper and deeper into the depth of the shelf. Sorting my baking supplies brought them back to my mind, as well as a package of dark roasted malt. And so I decided to combine Emmer and malt in one bread.<\/p>\n<p>As I did not want to use a hot soaker or water roux, I decided to use a hydration of about 70% and a long period of stretch and fold in combination of a cold fermentation. With the stretch and fold the dough gains enough strength and the long fermentation give the flour enough time to soak up the moisture. But nevertheless is this a dough on the rather soft side and so it is needed to flour the proofing basket very well!<\/p>\n<p>Due to the dark malt, the bread develops are dark crust and crumb with a malty flavour followed by nutty notes of the Emmer. The <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet Starter<\/a> which is the only leavening agent develops a deep complexity without any acidity. This is a bread which I love!<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Malty Spelt-Emmer<\/u><\/h1>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border-width: 0px;\" title=\"Malziges Dinkel-Emmer (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/08\/Malziges-Dinkel-Emmer-2-1.jpg\" alt=\"Malziges Dinkel-Emmer (2)\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>120g sweet Starter<\/li>\n<li>120g spelt\u00a0 flour Type 630<\/li>\n<li>60g Water<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>Sweet Starter<\/li>\n<li>200g Emmer,freshly milled<\/li>\n<li>600g spelt flour Type 630<\/li>\n<li>600g Water<\/li>\n<li>15g roasted dark malt (made of barley or rye)<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix the ingredients of the sweet starter and let it rise for 2-4 hours at 30\u00b0C, until the volume has doubled.<\/p>\n<p>For the dough knead all ingredients for 10 min at slow speed.<\/p>\n<p>Ferment 3 hours at room temperature, stretch and fold the dough every 20 min.<\/p>\n<p>Then place the dough in the fridge over night (about 12 hours)<\/p>\n<p>The next morning; divide the dough into two equal pieces and form long breads. Place in a proofing basket with the seam side down.<\/p>\n<p>Proof for 2 hours, in the meantime preheat the oven with a baking stone to 250\u00b0C.<\/p>\n<p>Place the loaves in the oven with steam. Turn the temperature back to 200\u00b0C after 10 min and bake the bread for another\u00a0 45-50 min.<\/p>\n<p>&nbsp;<\/p>\n<p>Tip: You can bake the bread without roasted malt, too. The crumb will have a light colour and milder flavour then.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Since several weeks I have two packages of Emmer and Einkorn sitting in my pantry, waiting for me to create a recipe with them. But I was always to short in time as I had to do a lot of recipe testing for the upcoming bread baking courses and for a magazine article. And so [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20726,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[126,243,109,364,393],"class_list":["post-13783","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-emmer","tag-malz","tag-dinkel","tag-sweet-starter","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13783","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=13783"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13783\/revisions"}],"predecessor-version":[{"id":20725,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13783\/revisions\/20725"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20726"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13783"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13783"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13783"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}