{"id":13899,"date":"2016-09-25T18:21:14","date_gmt":"2016-09-25T16:21:14","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=13899"},"modified":"2017-04-22T19:48:11","modified_gmt":"2017-04-22T17:48:11","slug":"onjeschwedde","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/09\/onjeschwedde\/","title":{"rendered":"Onjeschwedde"},"content":{"rendered":"

$\"Onjeschwedde$ I\u2019m totally thrilled about all the little jewels I meet in range of my \u201cregional bread\u201d series. From Annette<\/a> I got describtion of the Bread Onjeschwedde, which is a raisin bread speciality of Rheydt \u2013 a\u00a0 part of M\u00f6nchengladbach.\u00a0 It is baked with the loaves touching each other a methode which keeps the bread very soft and moist. Before baking it is slashed with a curved long cut and some small cuts on the sides. The so called \u201cRheydter Flower\u201d.<\/p>\n

The name \u201conjeschwedde\u201d means literally \u201cnot sweated\u201d and means that the bread is made with \u201cgreen\u201d flour \u2013 freshly milled flour of newly harvest grains. This flour contains more moisture then a ripened flour which looses the moisture \u2013 it sweats! As it was just harvest\u00a0 time, so I called my local mill and ask. And indeed they promised me fresh flour for September.<\/p>\n

The second special thing about this bread is that it is made with a huge amount of rye \u2013 40% to be precise. It is the first sweet bread I met with this high amount rye! And so I used sourdough as preferment, which adds a deepness to its aroma, rounded by a faint cinnamon flavour. Sweetness comes from a bit of sugar and currants.\u00a0 The taste is something special, a sweet bread but with its very own, distinct flavour. A great bread which needs nothing more then a bit of butter!<\/p>\n

Onjeschwedde<\/u><\/h1>\n
yields 4 Breads of 500g $\"Onjeschwedde$ <\/p>\n
Sourdough<\/p>\n
\n
150g rye flour type 1150<\/li>\n
150g Water<\/li>\n
15g sourdough<\/li>\n<\/ul>\n
currant soaker<\/p>\n
\n
200g currants<\/li>\n
100g orange juice<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Sourdough<\/li>\n
600g flour Type 550<\/li>\n
250g rye flour Type 1150<\/li>\n
410g Water<\/li>\n
5g cinnamon<\/li>\n
5g Anise (optional)<\/li>\n
20g fresh yeast<\/li>\n
18g Salt<\/li>\n
120g sugar<\/li>\n
150g Butter<\/li>\n<\/ul>\n
for glazing<\/p>\n
\n
30g Butter, melted<\/li>\n<\/ul>\n
Mix the ingredients of the sourdough and let it rise for 16\u00a0 hours at 25\u00b0C.<\/p>\n
Knead all ingredients except sugar and butter for 5 min at slow speed. Now add the sugar in small increments and knead until the sugar is incooperated before adding the next sugar. At last add the butter all at once. Knead until all butter is incooperated.<\/p>\n
eLt rise one hour temperature .<\/p>\n
Divide the doug\u00a0 into pieces of about 500g and roll them into long loaves. Place on a baking tray with 1-2 cm distance. Brush lightly with butter.<\/p>\n
Proof for 60 min.<\/p>\n
Cut with long curved slashes prior to baking.\u00a0 Bake at 180\u00b0C for about 60 min with steam.<\/p>\n
After baking, brush lightly with butter while still hot.<\/p>\n","protected":false},"excerpt":{"rendered":"
I\u2019m totally thrilled about all the little jewels I meet in range of my \u201cregional bread\u201d series. From Annette I got describtion of the Bread Onjeschwedde, which is a raisin bread speciality of Rheydt \u2013 a\u00a0 part of M\u00f6nchengladbach.\u00a0 It is baked with the loaves touching each other a methode which keeps the bread very […]<\/p>\n","protected":false},"author":1,"featured_media":20712,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25],"tags":[215,315,317,345],"class_list":["post-13899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","tag-korinthen","tag-regional","tag-regionale-brotsorten","tag-schwarzmarkt"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13899","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=13899"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13899\/revisions"}],"predecessor-version":[{"id":20711,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/13899\/revisions\/20711"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20712"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=13899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=13899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=13899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}