{"id":21738,"date":"2018-10-16T10:23:18","date_gmt":"2018-10-16T08:23:18","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21738"},"modified":"2019-07-23T13:45:07","modified_gmt":"2019-07-23T11:45:07","slug":"travellers-bread","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/10\/travellers-bread\/","title":{"rendered":"Traveller&#8217;s Bread"},"content":{"rendered":"<p><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Reise-Brot-27.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Reise-Brot (2)[7]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Reise-Brot-27_thumb.jpg\" alt=\"Reise-Brot (2)[7]\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a>During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt flour in combination with some flax seeds, sunflower seeds and walnuts for an additional flavour boost. This combination makes it although a nourishing snack for long trips. And baking the bread in a bread pan gives it the right form to fit in every bread box.<\/p>\n<p>And as it is the <a href=\"https:\/\/www.kochtopf.me\/world-bread-day-2018\">World bread day today<\/a>, I will send this little fellow on a virtual travel around the world with all the breads that Zorra will collect as each year on her blog!<\/p>\n<p><!--more--><\/p>\n<p>&nbsp;<\/p>\n<h1><u>Traveller&#8217;s Bread<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Reise-Brot-17.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=\"Reise-Brot (1)[7]\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/10\/Reise-Brot-17_thumb.jpg\" alt=\"Reise-Brot (1)[7]\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/u><\/h1>\n<p>yields 3 Breads<\/p>\n<p>Sourdough<\/p>\n<ul>\n<li>250g spelt flour Type 630<\/li>\n<li>250g Water<\/li>\n<li>25g Sourdough<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>\n<div align=\"left\">100g flax seeds<\/div>\n<\/li>\n<li>\n<div align=\"left\">100g sunflower seeds<\/div>\n<\/li>\n<li>\n<div align=\"left\">100g walnuts<\/div>\n<\/li>\n<li>\n<div align=\"left\">250g boiling water<\/div>\n<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>sourdough<\/li>\n<li>400g whole emmer flour<\/li>\n<li>350g spelt flour Type 630g<\/li>\n<li>450g Water<\/li>\n<li>10g Psyllium hulls<\/li>\n<li>15g fres yeast<\/li>\n<li>20g Salt<\/li>\n<li>Soaker<\/li>\n<\/ul>\n<p>For the sourdough, mix all ingredients and ferment for 14-16 hours at 25\u00b0C.<\/p>\n<p>For the soaker, mix all ingredients and let it soak to hours at room temperature, then place it in the fridge.<\/p>\n<p>The next morning mix sourdough, flours, water, Psyllium hulls, yeast and salt and knead for 10 min by hand (or at slow speed for about 4- 5 min), then add the soaker and knead until well combined.<\/p>\n<p>Ferment for about 90 min, folding the dough twice after 30 and 60 min.<\/p>\n<p>Form the bread into three long loaves. Grease three bread pan (16 cm for 500g loaves) and sprinkle with oat bran. Place the loaves in the pan.<\/p>\n<p>Proof for 60mom<\/p>\n<p>Bake at 250\u00b0C with steam, turn the temperature to 170\u00b0C after 10 min and bake another 50 min by falling temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>During the baking course last weekend one of the participants wished a recipe for a bread which can be baked without much equipment in a caravan. Choosing grains which has to be kneaded only a short time came to our mind directly. And so I suggest a bread with a mixture of emmer and spelt [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21734,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,34],"tags":[126,230,339,109,451,455,393],"class_list":["post-21738","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-world-bread-day","tag-emmer","tag-leinsamen","tag-sauerteig","tag-dinkel","tag-sun-flower-seeds","tag-walnut","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21738","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=21738"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21738\/revisions"}],"predecessor-version":[{"id":22000,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21738\/revisions\/22000"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21734"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}