{"id":2052,"date":"2010-01-18T20:18:15","date_gmt":"2010-01-18T19:18:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/01\/hanfsaaten-brot\/"},"modified":"2018-04-03T08:12:05","modified_gmt":"2018-04-03T06:12:05","slug":"hanfsaaten-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/01\/hanfsaaten-brot\/","title":{"rendered":"Hemp Bread"},"content":{"rendered":"<p><strong><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Hanfbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/01\/Hanfbrot.jpg\" alt=\"Hanfbrot\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/strong>Hemp is normaly associated with drugs. But hemp fibres was always used for making ropes and tissue and it nutritious seed were eaten, too. The seeds are packed with essential fatty acids, all eight essential amino acids, vitamin E, vitamin B, potassium, calcium, magnesium and iron. And the hemp seeds you can buy at whole food stores are as good as THC free (This is written on my package, too). So its a healthy ingredients for a healty bread.<\/p>\n<p>Because I am still cleaning up my pantry, I also add sesame and flax seeds and replace a part of the flour with breadcrumbs. I use to dry single slices of bread which are getting steal and later grind them into breadcrumbs. So adding Breadcrumb into a new bread is some kind of bread recycling! \ud83d\ude09<\/p>\n<p>The bread is delicious: It has a slight nut taste and it is so crunchy because of the seeds. Hemp seeds stay crunchy even in bread. I prefer to eat it with some butter and fleur de sel, thats is enough to underline its taste!<!--more--><\/p>\n<h1><span style=\"text-decoration: underline;\">Hemp Bread<\/span><\/h1>\n<p>yield two bread of abaout 1,1 kg each<\/p>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>250g flour Type 550<\/li>\n<li>175g water<\/li>\n<li>2g yeast<\/li>\n<li>5g salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>whole P\u00e2te ferment\u00e9e<\/li>\n<li>800g wheat, fresh ground<\/li>\n<li>200g bread crumbs (can be replaced with flour)<\/li>\n<li>800g water<\/li>\n<li>10g distaltic malt<\/li>\n<li>5g yeast<\/li>\n<li>20g salt<\/li>\n<\/ul>\n<p><strong>Seeds<\/strong><\/p>\n<ul>\n<li>50g sesame<\/li>\n<li>50g flax seeds<\/li>\n<li>100g hemp seeds<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>The next morning: Toast the seeds, then set them aside to cool down . Mix all incredients for the dough\u00a0 and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development. Turn back to low speed and knead the seeds into the dough.<\/p>\n<p>Ferment for 2,5 hours. Fold the dough three times during this time.<\/p>\n<p>Form two breads and place them in brotforms.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Bake the breads for 45min with steam.<\/p>\n<p>[tab:END]<\/p>\n<p>Wie jede Woche sende ich diesen Beitrag zu Susans w\u00f6chentlichen <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>. Das ist ein w\u00f6chentlicher Schaukasten von allem, das mit Hefe gebacken werden kann und bringt mir immer viele Inspirationen.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Hemp is normaly associated with drugs. But hemp fibres was always used for making ropes and tissue and it nutritious seed were eaten, too. The seeds are packed with essential fatty acids, all eight essential amino acids, vitamin E, vitamin B, potassium, calcium, magnesium and iron. And the hemp seeds you can buy at whole [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20440,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273,288,332],"class_list":["post-2052","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe","tag-pate-fermentee","tag-saaten"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2052","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=2052"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2052\/revisions"}],"predecessor-version":[{"id":21484,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2052\/revisions\/21484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20440"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2052"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2052"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2052"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}