{"id":13866,"date":"2016-09-18T10:26:32","date_gmt":"2016-09-18T08:26:32","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13866"},"modified":"2018-09-05T20:32:11","modified_gmt":"2018-09-05T18:32:11","slug":"rheinisches-krustenbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/09\/rheinisches-krustenbrot\/","title":{"rendered":"Rheinisches Krustenbrot"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Rheinisches Krustenbrot (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/09\/Rheinisches-Krustenbrot-1.jpg\" alt=\"Rheinisches Krustenbrot (1)\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>The second bread for my regional bread collection is one I know well: a crusty bread from the rhineland, called \u201cRheinisches Krustenbrot\u201d.<\/p>\n<p>These crusty breads you can find in different parts of Germany and they vary in the amount of rye which is added to the dough. I know it as a mild bread with only 10% rye flour added. It is baked with seamside up which creates the typical rustic look of this bread. It has a light, fluffy crumb and \u2013 as the name suggested \u2013 a thick, crunchy crust.<\/p>\n<p>I baked my version of this bread using two different sourdoughs: A rye sourdough which adds a hearty note to the flavour and which contains all of the rye in the formula, and a mild wheat sourdough which adds a joghurt like note to the taste of the bread.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Rheinisches Krustenbrot<\/u><\/h1>\n<p>yields 2 Breads of 750g<\/p>\n<p>Rye sourdough<img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Rheinisches Krustenbrot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/09\/Rheinisches-Krustenbrot-2-1.jpg\" alt=\"Rheinisches Krustenbrot (2)\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>100g Rye flour Type 1150<\/li>\n<li>100g Water<\/li>\n<li>10g Sourdough<\/li>\n<\/ul>\n<p>Wheat sourdough<\/p>\n<ul>\n<li>100g Flour Type 1050<\/li>\n<li>100g Water<\/li>\n<li>10g Sourdough<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>both sourdoughs<\/li>\n<li>800g flour Type 550<\/li>\n<li>425g Water<\/li>\n<li>30g Butter<\/li>\n<li>20g inactive <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/05\/malzsirup\/\">Malt<\/a><\/li>\n<li>20g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<\/ul>\n<p>Mix the ingredients of each sourdough and let it for 14 hours at 25\u00b0C.<\/p>\n<p>Knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/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 in two floured proofing baskets, with the seam side up.<\/p>\n<p>Proof for 1 hours.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C .<\/p>\n<p>Place the breads in the oven with steam. Turn the temperature back to 175\u00b0C after 10 min and bake the bread for another\u00a0 50 min<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The second bread for my regional bread collection is one I know well: a crusty bread from the rhineland, called \u201cRheinisches Krustenbrot\u201d. These crusty breads you can find in different parts of Germany and they vary in the amount of rye which is added to the dough. I know it as a mild bread with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20714,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25],"tags":[315,317,323,339,392],"class_list":["post-13866","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","tag-regional","tag-regionale-brotsorten","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13866","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=13866"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13866\/revisions"}],"predecessor-version":[{"id":21693,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13866\/revisions\/21693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20714"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13866"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13866"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13866"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}