{"id":2422,"date":"2010-04-21T07:18:37","date_gmt":"2010-04-21T05:18:37","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2010\/04\/weizenbrot-mit-rosinensauerteig\/"},"modified":"2017-04-21T19:47:18","modified_gmt":"2017-04-21T17:47:18","slug":"weizenbrot-mit-rosinensauerteig","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2010\/04\/weizenbrot-mit-rosinensauerteig\/","title":{"rendered":"Wheatbread made with Raisin Sourdough"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Weizenbrot mit Rosinensauer\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2010\/04\/WeizenbrotmitRosinensauer.jpg\" alt=\"Weizenbrot mit Rosinensauer\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/p>\n<p>After I made the <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/2010\/04\/rosinensauerteig\/\" target=\"_blank\" rel=\"noopener noreferrer\">Raisin sourdough<\/a> I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like very much.<\/p>\n<p>When kneading the dough could not find a difference to normal dough made with sourdough but the crust get a wonderful dark golden red hue, darker and more shiny then my normal breads. I think that is due to the high sugar amount in the \u201cchef\u201d.<\/p>\n<p>The bread rise good and had a nice open crumb and mild sourdough flavour. Not sour at all, that is how I like my breads!<\/p>\n<p>And like always I sent it to Susans weekly <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>!<\/p>\n<h3><!--more--><\/h3>\n<h3><span style=\"text-decoration: underline;\">Wheatbread made with Raisin Sourdough<\/span><\/h3>\n<p>Sourdough<\/p>\n<ul>\n<li>100g Raisin Sourdough (Chef)<\/li>\n<li>200g flour Type 550<\/li>\n<li>120g Wasser<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>320g Sourdough<\/li>\n<li>500g wheat,freshly milled<\/li>\n<li>500g flour Type 550<\/li>\n<li>700g water<\/li>\n<li>24g salt<\/li>\n<li>100g sesame<\/li>\n<li>30g flax seeds<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the levain and ferment it overnight (about 12 hours).<\/p>\n<p>The next morning: Toast the seeds, then set them aside to cool down . Mix all incredients for the dough\u00a0 and knead it for about 3 min at low speed, then 6 min on high speed untill medium gluten development. Turn back to low speed and knead the seeds into the dough.<\/p>\n<p>Ferment for 2,5 hours. Fold the dough three times during this time.<\/p>\n<p>Form two breads and place them in brotforms.<\/p>\n<p>Proof for 1,5 hour.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Bake the breads for 35 min with steam.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After I made the Raisin sourdough I had to bake a bread with it! Because I was not sure how good this would work I decided to do a simple wheat bread with just some seeds added for more flavour. I decided to use roasted sesame and flaxseeds, because that is a combination I like [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20404,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[329,332],"class_list":["post-2422","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-rosinensauerteig","tag-saaten"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2422","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=2422"}],"version-history":[{"count":1,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2422\/revisions"}],"predecessor-version":[{"id":20403,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2422\/revisions\/20403"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20404"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}