{"id":21771,"date":"2018-11-23T17:56:19","date_gmt":"2018-11-23T16:56:19","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21771"},"modified":"2018-11-30T17:47:24","modified_gmt":"2018-11-30T16:47:24","slug":"dinkelchen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/11\/dinkelchen\/","title":{"rendered":"Dinkelchen"},"content":{"rendered":"

\"Dinkelchen<\/a>Most of the time I think that breads with the tag \u201cvegan\u201d are silly. The standard variant of bread means \u201cflour, water and salt\u201d and this is after all so pure and simple vegan that there should be no questions left. But with sweet breads this is a different story. I always try to avoid highly processed replacements<\/a> like margarine. And so I was fascinated when I read in a description of a organic baker that he uses coconut oil for vegan baking.<\/p>\n

Using this fat makes sense as it contains naturally a high amount of saturated fat and so is solid at room temperature. I just wondered if the the slight coconut flavour of the oil would shine trough in the baked good. And to verify this question there was just one option: Baking a bread with coconut oil.<\/p>\n

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The recipe bases on recipe draft I made already in summer for participant of my baking courses. I never found the time to test the draft. But now I tweaked a bit and came finally up with this vegan variant. It results in a very fine white bread with a fluffy and soft crumb. Its only slight sweetness harmonizes very well with cheese or sweet spreads. The coconut flavour of the oil is not perceptible and so it makes a good alternative for baking with butter. I just have to test now what happens when I use higher amounts of this fat\u2026<\/p>\n

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Dinkelchen<\/u><\/h1>\n

yields 4 Brot of 400g<\/p>\n

P\u00e2te Ferment\u00e9e \"Dinkelchen-13\"<\/a><\/p>\n