{"id":21427,"date":"2018-03-09T08:32:00","date_gmt":"2018-03-09T07:32:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21427"},"modified":"2019-05-22T19:53:34","modified_gmt":"2019-05-22T17:53:34","slug":"three-grain-bread-variant-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/03\/three-grain-bread-variant-2\/","title":{"rendered":"Three Grain Bread (Variant 2)"},"content":{"rendered":"

\"Dreikornkasten-2-13\"<\/a><\/p>\n

Sometimes I have \u201cphases\u201d in which I concentrate on a special topic while baking. At the moment it is whole grain. Maybe the very cold or dark winter is the reason why I am craving for grains, I do not know. But it is as it is and so I played a bit with the recipe\u00a0 I posted two weeks ago. The result is a beginner friendly bread which needs not so much planning as works without preferment. To still archive a balanced flavour I opted for a mixture of buttermilk and a tiny bit of balsamico. The amount of balsamico has to be well balanced, as to much can cause a unwelcome stingy tartness. But carefully dosed it creates a flavour with reminders of sourdough taste.<\/p>\n

For the rest, I keep the parameters: enough time for kneading and proofing, so the whole grain flour can soak up all liquid its need. And for a little change in the palate I switched wheat with emmer flour. But if you have no emmer flour at hand, it can be baked with spelt flour all along, too.<\/p>\n

<\/p>\n

Three Grain Bread (Variant 2)<\/u><\/h1>\n

Soaker\"Dreikornkasten-2-23\"<\/a><\/p>\n