{"id":21806,"date":"2018-12-24T09:55:06","date_gmt":"2018-12-24T08:55:06","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/en\/?p=21806"},"modified":"2018-12-24T09:57:28","modified_gmt":"2018-12-24T08:57:28","slug":"christmas-bread-2018","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2018\/12\/christmas-bread-2018\/","title":{"rendered":"Christmas Bread 2018"},"content":{"rendered":"<h1><a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Weihnachtsbrot-2018-23.jpg\"><img loading=\"lazy\" decoding=\"async\" style=\"background-image: none; float: left; padding-top: 0px; padding-left: 0px; margin: 5px; display: inline; padding-right: 0px; border-width: 0px;\" title=\"Weihnachtsbrot-2018-23\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Weihnachtsbrot-2018-23_thumb.jpg\" alt=\"Weihnachtsbrot-2018-23\" width=\"200\" height=\"300\" align=\"left\" border=\"0\" \/><\/a><\/h1>\n<p>I love to bake bread for Christmas. And nearly every Christmas I included one loaf with nuts, as nuts are an essential treat on Christmas for me. So, the 2018 Edition of Christmas Bread is made with walnuts, spelt and emmer. It has a crisp crust and soft and fluffy crumb, perfect to go along any Christmas delicious.<\/p>\n<p>The preferments are inspired by a look in the fridge: a bit of left over P\u00e2te Ferment\u00e9e and a <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet starter<\/a> that needed a feeding. They add complex aroma notes to the dough which is nicely underlined by the flavour of buttermilk and nutty tone from the Spelt and Emmer.<\/p>\n<p>And with this recipe, my dear reader, I start my christmas break here in the blog. For new years eve I will be back for the traditional \u201cBest of 2018\u201d post. I whish you merry and peaceful Christmas Days!<\/p>\n<p><!--more--><\/p>\n<h1><u>Christmas Bread 2018<\/u><\/h1>\n<p>ergibt 2 Brote<\/p>\n<p>P\u00e2te Ferment\u00e9e<a href=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Weihnachtsbrot-2018-13.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=\"Weihnachtsbrot-2018-13\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2018\/12\/Weihnachtsbrot-2018-13_thumb.jpg\" alt=\"Weihnachtsbrot-2018-13\" width=\"200\" height=\"300\" align=\"right\" border=\"0\" \/><\/a><\/p>\n<ul>\n<li>50g Spelt flour Type 630<\/li>\n<li>35g Water<\/li>\n<li>0,1g fresh yeast<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">Sweet Starter<\/a><\/p>\n<ul>\n<li>100g Sweet Starter<\/li>\n<li>100g Spelt flour Type 630<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>200g Walnuts<\/li>\n<li>100g Water<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>P\u00e2te Ferment\u00e9e<\/li>\n<li>\u00a0<a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">s\u00fc\u00dfer Starter<\/a><\/li>\n<li>300g Whole Emmer Flour<\/li>\n<li>485g Spelt flour Type 630<\/li>\n<li>500g Buttermilk<\/li>\n<li>50g Water<\/li>\n<li>30g Butter<\/li>\n<li>30g molasse<\/li>\n<li>3g enzyme active Bean flour(optional)<\/li>\n<li>5g Flohsameschale<\/li>\n<li>20g Salt<\/li>\n<li>10g fresh yeast<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 \u201348 hours.<\/p>\n<p>For the soaker, mix all ingredients and let it soak to hours at room temperature, then place it in the fridge.\u00a0 Drain, if necessary, before using.<\/p>\n<p>For the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/ser-starter-aktuelle-version-mit-angepassten-mengen\/\">sweet starter<\/a>, Mix all ingredients for the feeding and\u00a0 ferment for 2-4 hours at 30\u00b0C.<\/p>\n<p>Knead all ingredients for the dough 8-10 min at the slowest speed until medium gluten development.<\/p>\n<p>Let rise overnight.<\/p>\n<p>Divide the dough into two parts. Form to long breads and place in the proofing basket seam side up.<\/p>\n<p>Proof for 1 hour, heat the baking stone at 250\u00b0C in the meantime.<\/p>\n<p>Place the breads in the oven with steam. Turn the temperature back to 200\u00b0C after 10 min and bake the bread for another\u00a0 45 min .<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love to bake bread for Christmas. And nearly every Christmas I included one loaf with nuts, as nuts are an essential treat on Christmas for me. So, the 2018 Edition of Christmas Bread is made with walnuts, spelt and emmer. It has a crisp crust and soft and fluffy crumb, perfect to go along [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":21802,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[83,471,126,472,288,109,364,455,393],"class_list":["post-21806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-bohnenmehl","tag-buttermilk","tag-emmer","tag-molasse","tag-pate-fermentee","tag-dinkel","tag-sweet-starter","tag-walnut","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21806","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=21806"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21806\/revisions"}],"predecessor-version":[{"id":21808,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/21806\/revisions\/21808"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/21802"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=21806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=21806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=21806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}