{"id":1934,"date":"2009-11-19T19:15:00","date_gmt":"2009-11-19T18:15:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2009\/11\/quarkbrot-mit-weizen-hirse-und-dinkel-bbd-24\/"},"modified":"2018-04-03T08:36:32","modified_gmt":"2018-04-03T06:36:32","slug":"quarkbrot-mit-weizen-hirse-und-dinkel-bbd-24","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2009\/11\/quarkbrot-mit-weizen-hirse-und-dinkel-bbd-24\/","title":{"rendered":"Curdbread with Wheat, Spelt and Millet"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" title=\"Quarkbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2009\/11\/Quarkbrot.jpg\" alt=\"Quarkbrot\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/><\/strong>IDania from <a href=\"http:\/\/elaromadeidania.blogspot.com\/2008\/10\/bbd-24-panes-mezclados-mixed-breads.html\">El Aroma de Idania<\/a> choose a wonderful theme for Bread Baking Day: \u201cMixed Bread\u201d \u2013 Baking bread with two or more different flours. That\u2019s my theme for sure because I love to use different kinds of grains in breads. So it was easy for me to develop\u00a0 a recipe using wheat flour, spelt flour and millet flour. I never used milled before so Bread Baking Day seemed to be a great change to bake a bread with it. Because millet has no gluten I use a small amount millet and added spelt and white wheat flour to the dough, too. Because I was thinking of a light and tasty bread with a soft crumb I added also some curd and toasted seeds.<\/p>\n<p>The bread turned out fine: It has a nice crumb under a thin crust, filled with the flavours of toasted seeds. I need just some butter and fleur de sel with this bread to underline its flavour and nothing else.<!--more--><\/p>\n<h2><span style=\"text-decoration: underline;\">Curdbread with Wheat, Spelt and Millet<\/span><\/h2>\n<p>yield 2 breads of 1100g each<\/p>\n<p><strong>Poolish:<\/strong><\/p>\n<ul>\n<li>250g flour (Type 550)<\/li>\n<li>250g water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p><strong>Dough:<\/strong><\/p>\n<ul>\n<li>500g flour (Type 550)<\/li>\n<li>200g millet, freshly ground<\/li>\n<li>300g spelt,freshly ground<\/li>\n<li>10g fresh yeast<\/li>\n<li>250g curd<\/li>\n<li>475g water<\/li>\n<li>25g salt<\/li>\n<\/ul>\n<p><strong>Seeds:<\/strong><\/p>\n<ul>\n<li>150g sesame<\/li>\n<li>50g flax seeds<\/li>\n<li>50g poppy seeds<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (12 to 16 hours).<\/p>\n<p>Toast the seeds and set aside to cool down.<\/p>\n<p>The next mornig: Mix all incredients\u00a0 for the dough and knead it for about 8 min, add the toasted seeds and mix in low speed until it is incorporated.<\/p>\n<p>Ferment the dough for 1,5 hours.<\/p>\n<p>Shape the dough into two oval loaves and place them, seam-side-up, in a well-floured, linen lined baskets or glass bowls and proof for 1 hour.<\/p>\n<p>Slash the loaf directly before baking.<\/p>\n<p>Bake for 40min at 250\u00b0C with steam on a hot stone.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>IDania from El Aroma de Idania choose a wonderful theme for Bread Baking Day: \u201cMixed Bread\u201d \u2013 Baking bread with two or more different flours. That\u2019s my theme for sure because I love to use different kinds of grains in breads. So it was easy for me to develop\u00a0 a recipe using wheat flour, spelt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20493,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,4],"tags":[308,178,332,109],"class_list":["post-1934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-bread-baking-day","tag-quark","tag-hirse","tag-saaten","tag-dinkel"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1934","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=1934"}],"version-history":[{"count":3,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1934\/revisions"}],"predecessor-version":[{"id":21525,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/1934\/revisions\/21525"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20493"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=1934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=1934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=1934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}