{"id":1886,"date":"2009-10-22T16:40:46","date_gmt":"2009-10-22T15:40:46","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/10\/dreikorn-brot-mit-ganzen-haferkrnern\/"},"modified":"2020-03-26T08:07:40","modified_gmt":"2020-03-26T07:07:40","slug":"dreikorn-brot-mit-ganzen-haferkrnern","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/10\/dreikorn-brot-mit-ganzen-haferkrnern\/","title":{"rendered":"Multigrain Bread with soaked oat grains"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" title=\"Dreikornbrot (2)\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/10\/Dreikornbrot21.jpg\" alt=\"Dreikornbrot (2)\" width=\"204\" height=\"304\" align=\"left\" border=\"0\" \/><\/strong><\/em><\/p>\n<p>The last breads I bake had all a nicely soft crumb but for the next bread I longed for something hearty. So I wake my sourdough and bake a bread with wheat flour, spelt flour and oat grains.\u00a0 I soaked the oat grains overnight so they get soft but not to soft.<\/p>\n<p>The bread had nice very nice taste, but I overproof it a little bit, so it loose its form a little bit. It does not have an influence on the taste but I am a little bit disapoint because it looks not so nice.<!--more--><\/p>\n<h2><span style=\"text-decoration: underline;\">Multigrain-Bread with soaked oat grains<\/span><\/h2>\n<p>yield 2 breads of 1100g<\/p>\n<p>Poolish<\/p>\n<ul>\n<li>280g water<\/li>\n<li>280g flour Typ 550<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>200g oat grains<\/li>\n<li>500g water, boiling<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>500g sourdough, 100% Hydration<\/li>\n<li>whole Poolish<\/li>\n<li>300g water<\/li>\n<li>250g wheat, grinded<\/li>\n<li>500g spelt, grinded<\/li>\n<li>5g malt, disatic<\/li>\n<li>25g Salt<\/li>\n<li>2g fresh yeast (optional)<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).<\/p>\n<p>Soak the oats overnight with boiling water.<\/p>\n<p>Now mix the different flours with salt, water, yeast with poolish and the sourdough and rest it for 30 min (Autolysis).<\/p>\n<p>Now knead 5 min ad the slowest speed and 5 min ad higher speed until medium gluten development. Then add the Soaker at slow speed, knead just as long as needed, so the gluten will not be destroyed.<\/p>\n<p>Proof for 1 hours.<\/p>\n<p>Divide the dough into two parts. Form two loafs and proof for 1,5 hours.<\/p>\n<p>In the meantime heat the baking stone in the oven at 250\u00b0C.<\/p>\n<p>Bake at 250C for 40 min with steam. (Spray water on the oven walls)<\/p>\n<p>&nbsp;<\/p>\n<p>Viele sch\u00f6ne Brote kann man bei Susans w\u00f6chentlichen <a href=\"http:\/\/www.wildyeastblog.com\/yeastspotting\">Yeastspotting <\/a>sehen!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The last breads I bake had all a nicely soft crumb but for the next bread I longed for something hearty. So I wake my sourdough and bake a bread with wheat flour, spelt flour and oat grains.\u00a0 I soaked the oat grains overnight so they get soft but not to soft. The bread had [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20482,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273],"class_list":["post-1886","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1886","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=1886"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1886\/revisions"}],"predecessor-version":[{"id":20481,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1886\/revisions\/20481"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20482"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}