{"id":1901,"date":"2009-11-05T18:44:44","date_gmt":"2009-11-05T17:44:44","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/11\/joghurt-brtchen-nach-bcker-spke\/"},"modified":"2017-04-21T21:27:19","modified_gmt":"2017-04-21T19:27:19","slug":"joghurt-brtchen-nach-bcker-spke","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/11\/joghurt-brtchen-nach-bcker-spke\/","title":{"rendered":"Yoghurt-rolls"},"content":{"rendered":"<p><em><strong><img loading=\"lazy\" decoding=\"async\" class=\"alignleft\" title=\"Joghurtbr\u00f6tchen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/11\/Joghurtbrtchen.jpg\" alt=\"Joghurtbr\u00f6tchen\" width=\"208\" height=\"309\" align=\"right\" border=\"0\" \/><\/strong><\/em>I like yoghurt in bread very much, as I told before. Yoghurt gives a hint of sourly taste to the bread and elongates the shelf live. So when I saw the recipe for yoghurt rolls at <a href=\"http:\/\/baeckersuepke.wordpress.com\/\" target=\"_blank\" rel=\"noopener noreferrer\">B\u00e4cker S\u00fcpkes Blog<\/a> I know that I had to try them.<\/p>\n<p>Not only I bake the rolls: I found them in\u00a0 <a href=\"http:\/\/deichrunner.typepad.com\/mein_weblog\/2009\/10\/b%C3%A4cker-s%C3%BCpkes-k%C3%B6rnige-joghurtbr%C3%B6tchen.html\" target=\"_blank\" rel=\"noopener noreferrer\">Deichrunner\u2019s K\u00fcche<\/a>,at <a href=\"http:\/\/peho.typepad.com\/chili_und_ciabatta\/2009\/10\/nachgebacken-k%C3%B6rnige-joghurtbr%C3%B6tchen.html\" target=\"_blank\" rel=\"noopener noreferrer\">Chili und Ciabatta<\/a> and\u00a0 <a href=\"http:\/\/baobread.wordpress.com\/2009\/10\/18\/backer-supkes-joghurt-brotchen-yogurt-bread\/\" target=\"_blank\" rel=\"noopener noreferrer\">Bao\/Bread.<\/a> But while the other bakers bake the recipe like it was written, I have to confess two changes: I reduce the amount of yeast and replace the rye with wheat.<\/p>\n<p>The rolls turned out very fine: fluffy with a nice crust and a delicious taste. The perfect roll for breakfast on Sunday.<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Yoghurt-rolls <\/span><\/h1>\n<p>yields 30 rolls<\/p>\n<p><strong>Soaker:<\/strong><\/p>\n<ul>\n<li>70 g wheat, coarsely ground<\/li>\n<li>145 g spelt, coarsely ground<\/li>\n<li>36 g salt<\/li>\n<li>215 ml water, boiling<\/li>\n<\/ul>\n<p><strong>preferment:<\/strong><\/p>\n<ul>\n<li>280 g flour, Type 550<\/li>\n<li>1 g fresh yeast<\/li>\n<li>280 g water<\/li>\n<\/ul>\n<p><strong>dough:<\/strong><\/p>\n<ul>\n<li>960 g flour Type 550<\/li>\n<li>20 g fresh yeast<\/li>\n<li>220 g yoghurt<\/li>\n<li>400 g water<\/li>\n<li>75 g sunflower seeds<\/li>\n<li>140 g pumpkin seeds<\/li>\n<li>75 g sesame<\/li>\n<li>75 g flax seeds<\/li>\n<\/ul>\n<p><strong>topping<\/strong>:<\/p>\n<ul>\n<li>mixed seeds<\/li>\n<\/ul>\n<p>Mix all ingredients for the preferment and proof it for 1 hour at room temperature. Then put the dough into the fridge for 16 hours.<\/p>\n<p>For the soaker mix the coarsely ground grains with salt and boiling water. Let it cool completely (takes about 2 hours).<\/p>\n<p>Roast the seeds until golden, then set them aside to cool down.<\/p>\n<p>Mix flour, yeast, water, yoghurt, soaker and preferment and knead it for about 8 min at low speed, then 4 min on high speed. Now turn back to slow speed and add the seeds to dough. Knead shortly until the seeds are incooperated.<\/p>\n<p>Ferment the dough for 40 min.<\/p>\n<p>Flatten the dough a little bit and cut it into squares (about 80g each). Wet their surface and dip the rolls into the seed mixture. Place them on paper lined baking trays.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>In the meantime heat the oven to 220\u00b0C.<\/p>\n<p>Bake the rolls for 30 min with steam.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I like yoghurt in bread very much, as I told before. Yoghurt gives a hint of sourly taste to the bread and elongates the shelf live. So when I saw the recipe for yoghurt rolls at B\u00e4cker S\u00fcpkes Blog I know that I had to try them. Not only I bake the rolls: I found [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20486,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[9],"tags":[273,91,332,191],"class_list":["post-1901","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brotchen","tag-nur-mit-hefe","tag-brotchen","tag-saaten","tag-joghurt"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1901","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=1901"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1901\/revisions"}],"predecessor-version":[{"id":20485,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1901\/revisions\/20485"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20486"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1901"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1901"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1901"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}