{"id":14097,"date":"2016-12-03T18:00:00","date_gmt":"2016-12-03T17:00:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=14097"},"modified":"2017-04-22T19:47:27","modified_gmt":"2017-04-22T17:47:27","slug":"anisbrezen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2016\/12\/anisbrezen\/","title":{"rendered":"Anisbrezen"},"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=\"Anisbrezen (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/12\/Anisbrezen-2.jpg\" alt=\"Anisbrezen (2)\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/>When I was researching another recipe, I stumbled upon the recipe for anise pretzels . These pretzles are made without lye and are typically served during winter in the region Upper Franconia. They contain a lot of anise, as their name promise.<\/p>\n<p>Interestingly it seems that the recipe vary from town to town: In Weidenberg the dough is made\u00a0 without the addition of fat, while in a recipe from Bayreuth the dough is enriched with some milk and butter. I liked the richer variant more and so my dough contains both milk and butter, too. A egg yolk is added as emulsifier and helps to create fluffy and soft crumb.<\/p>\n<p>&nbsp;<\/p>\n<p><!--more--><\/p>\n<h1><u>Anisbrezen<\/u><\/h1>\n<p>yields 10 pretzel<\/p>\n<p>&nbsp;<\/p>\n<p>Rye -Poolish <img loading=\"lazy\" decoding=\"async\" style=\"float: right; padding-top: 0px; padding-left: 0px; margin: 5px; padding-right: 0px; border: 0px;\" title=\"Anisbrezen (1)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/12\/Anisbrezen-1-1.jpg\" alt=\"Anisbrezen (1)\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/p>\n<ul>\n<li>80g rye flour Type 1150<\/li>\n<li>160g Water<\/li>\n<li>0,3g fresh yeast<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>420 g Flour Type 550<\/li>\n<li>100g Water<\/li>\n<li>40g Milk<\/li>\n<li>20g egg yolk (of one egg size L)<\/li>\n<li>30g Butter<\/li>\n<li>20g inactive Malt<\/li>\n<li>12g Salt<\/li>\n<li>10g Yeast<\/li>\n<li>20g Anise<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).<\/p>\n<p>The next morning: Mix all ingredients for the dough and knead it for about 5 min at low speed, then 10 min on high speed.<\/p>\n<p>Ferment the dough for one hour.<\/p>\n<p>Divide the dough into pieces of 80g and form them to light balls. Rest them for 20 min.<\/p>\n<p>Now roll the dough to a strand of 70 cm. The strand should be a bit thicker in the middle then at the ends. Form to a pretzel and place on a baking tray lined with baking parchment.<\/p>\n<p>Proof one hour on room temperatur.<\/p>\n<p>Bake it at 250\u00b0C for 15 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When I was researching another recipe, I stumbled upon the recipe for anise pretzels . These pretzles are made without lye and are typically served during winter in the region Upper Franconia. They contain a lot of anise, as their name promise. Interestingly it seems that the recipe vary from town to town: In Weidenberg [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20701,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[25,9],"tags":[48,315,317],"class_list":["post-14097","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-regionale-brote","category-brotchen","tag-anis","tag-regional","tag-regionale-brotsorten"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/14097","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=14097"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/14097\/revisions"}],"predecessor-version":[{"id":19524,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/14097\/revisions\/19524"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20701"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=14097"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=14097"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=14097"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}