{"id":21730,"date":"2018-10-12T06:55:11","date_gmt":"2018-10-12T04:55:11","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21730"},"modified":"2018-10-12T06:55:11","modified_gmt":"2018-10-12T04:55:11","slug":"bergisches-nullbruut","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/10\/bergisches-nullbruut\/","title":{"rendered":"Bergisches Nullbruut"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Bergisches-Nullbruut3.jpg\"><img loading=\"lazy\" decoding=\"async\" title=\"Bergisches-Nullbruut3\" style=\"border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 5px 5px 0px; display: inline; padding-right: 0px; border-top-width: 0px\" border=\"0\" alt=\"Bergisches-Nullbruut3\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Bergisches-Nullbruut3_thumb.jpg\" width=\"200\" align=\"left\" height=\"300\"><\/a> <\/p>\n<p>The \u201cBergische Land\u201d is a hilly region next to cologne. Its name stems from the former Duchy of Berg and not from the hilly (which means \u201cbergig\u201d in German) landscape. It was for a long time a poor region as the ground is stony and loamy. Most farmers grew rye which can better cope such conditions. <\/p>\n<p>And if you look for recipes which are from this regions you will inevitable find mainly rye breads. But for special occasions a whet bread was baked. It is called Nullbruut. <\/p>\n<p>The origin of this bread stems either from the flour or because of its form. The <a href=\"http:\/\/woerterbuchnetz.de\/RhWB\/call_wbgui_py_from_form?sigle=RhWB&amp;mode=Volltextsuche&amp;hitlist=&amp;patternlist=&amp;lemid=RN02782\">Rheinische W\u00f6rterbuch<\/a> explains that \u201cdubbel genullt\u201d means a flour is extra finely milled and&nbsp; such is the flour need for this bread. But \u201cnull\u201d is also an old word for \u201cparting (hair or landscape)\u201d and could refer to the fact that the bread is slashed lengthwise prior to baking.<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>But even without explanation for the name, the bread is a treat in any case. Fluffy crumb, crisp crust, delicious flavour \u2013 please do not asked how many slices we ate from the slight warm bread for supper\u2026<\/p>\n<h1><u>Bergisches Nullbruut<\/u><\/h1>\n<p>yields 2 Breads<\/p>\n<p>Sourdough<\/p>\n<ul>\n<li>200g rye flour Type 1150 <\/li>\n<li>200g Water\n<li>20g sourdough<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>sourdough\n<li>700g flour Type 1050\n<li>100g rye flour Type 1150\n<li>450g Water\n<li>30g molasses\n<li>20g Salt\n<li>15g fresh yeast<\/li>\n<\/ul>\n<p>Mix the ingredients of the sourdough and let it rise 16 hours at 25\u00b0C. <\/p>\n<p>Knead all ingredients for the dough 5 min at slowest speed, then around 8 min on fast speed. <\/p>\n<p>Ferment for 120 min. <\/p>\n<p>Divide the dough in two equal parts and form long loaves. Place each of them in a buttered pan (20cm long, for 750g). <\/p>\n<p>Proof for 90 min. <\/p>\n<p>Preheat the oven to 250\u00b0C in the meantime <\/p>\n<p>Slash the breads lengthwise, place in the oven and steam. Bake for 250\u00b0C for 10 min, then reduce the tempeature to 180\u00b0C. Bake&nbsp; for anther 35 min, then take the bread from the forms and bake for another 15 min to enhance the crispiness of the loaves.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The \u201cBergische Land\u201d is a hilly region next to cologne. Its name stems from the former Duchy of Berg and not from the hilly (which means \u201cbergig\u201d in German) landscape. It was for a long time a poor region as the ground is stony and loamy. Most farmers grew rye which can better cope such [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21728,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,25],"tags":[315,323,339,392],"class_list":["post-21730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-regionale-brote","tag-regional","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21730","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=21730"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21730\/revisions"}],"predecessor-version":[{"id":21731,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21730\/revisions\/21731"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21728"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21730"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21730"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21730"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}