{"id":21717,"date":"2018-09-28T19:44:03","date_gmt":"2018-09-28T17:44:03","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21717"},"modified":"2018-09-28T20:28:25","modified_gmt":"2018-09-28T18:28:25","slug":"rpelbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/09\/rpelbrot\/","title":{"rendered":"\u00c4rpelbrot"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/rpelbrot-13.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 5px 5px 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"rpelbrot-13\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/rpelbrot-13_thumb.jpg\" alt=\"rpelbrot-13\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>Autumn means always potato time for me. And even after this hot and endless summer, when we had to harvest them already in august due to the drought, I hunger for the first loaf of potato bread. Here \u2013 in the region around cologne \u2013 potatoes are called \u00c4rpel or Erpel. This dialectal term is a short form from \u201cErdapfel\u201d (literal earthapple). And so is an \u00c4rpelbrot nothing other then a potato bread.<\/p>\n<p>These Variant is in some points similar to the <a href=\"https:\/\/www.hefe-und-mehr.de\/2014\/01\/oberberger-rpelbrot\/\">Oberbergischen \u00c4rpelbrot<\/a> but is baked with a rye poolish and yeast. And so it is a variant that works well for bread baking beginners too. It is a aromatic bread whit crisp crust and tender crumb.<\/p>\n<p>For me, it is the right bread to eat it \u2013 thickly slathered with <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2015\/09\/zwetschgenmus-aus-dem-slowcooker\/?noredirect=en_GB\">Plum butter<\/a> \u2013 on a cold, misty autumn morning!<\/p>\n<p><!--more--><\/p>\n<h1>\u00c4rpelbrot<b><\/b><\/h1>\n<p>yields 2 breads of 800g<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/rpelbrot-23.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: right; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"rpelbrot-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/09\/rpelbrot-23_thumb.jpg\" alt=\"rpelbrot-23\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<p>Rye poolish<\/p>\n<ul>\n<li>150g whole rye flour<\/li>\n<li>300g Water<\/li>\n<li>1g fresh yeast<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Rye poolish<\/li>\n<li>400g starchy potatoes<\/li>\n<li>150g whole rye flour<\/li>\n<li>600g flour Type 550<\/li>\n<li>30g Butter<\/li>\n<li>16g fresh yeast<\/li>\n<li>30g molasse<\/li>\n<li>24g Salt<\/li>\n<li>40g Water if needed<\/li>\n<\/ul>\n<p>Mix ingredients for the poolish and ferment it overnight (12 hours).<\/p>\n<p>Cook the potatoes, peel them and mash them. Let the mashed potatoes cool down to room temperature<\/p>\n<p>Now mix all ingredients for the dough, and knead it 10-15 min by hand.<\/p>\n<p>Let the dough rise to 2 hours<\/p>\n<p>Shape the dough into two oval loaves and place them seam side down in a proofing basket.<\/p>\n<p>Proof for 1 hour. In the meantime preheat oven and baking stone.<\/p>\n<p>Bake for 10 min at 250\u00b0C with steam on a hot stone, then turn reduce the temperature to 200\u00b0C and bake another 45min. For a extra crisp crust turn on convection mode during the last 10 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Autumn means always potato time for me. And even after this hot and endless summer, when we had to harvest them already in august due to the drought, I hunger for the first loaf of potato bread. Here \u2013 in the region around cologne \u2013 potatoes are called \u00c4rpel or Erpel. This dialectal term is [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21713,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,32],"tags":[171,273,305,201,323,392],"class_list":["post-21717","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-von-hand-geknetet","tag-hand-geknetet","tag-nur-mit-hefe","tag-poolish","tag-kartoffeln","tag-roggen","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21717","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=21717"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21717\/revisions"}],"predecessor-version":[{"id":21719,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21717\/revisions\/21719"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21713"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}