{"id":2795,"date":"2011-01-20T19:55:41","date_gmt":"2011-01-20T18:55:41","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/01\/vollkorn-sandwichbrot\/"},"modified":"2017-04-21T17:49:39","modified_gmt":"2017-04-21T15:49:39","slug":"vollkorn-sandwichbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/01\/vollkorn-sandwichbrot\/","title":{"rendered":"Whole Wheat Sandwichbread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"margin-left: 0px; margin-right: 0px; border-width: 0px;\" title=\"Vollkorn-Sandwichbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/01\/VollkornSandwichbrot.jpg\" alt=\"Vollkorn-Sandwichbrot\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/><\/p>\n<p>I liked to eat some soft Whole Wheat bread similar to the <a href=\"https:\/\/www.hefe-und-mehr.de\/2009\/06\/joghurt-honig-vollkornbrot\/\" target=\"_blank\" rel=\"noopener noreferrer\">yoghurt honey bread<\/a> which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe.<\/p>\n<p>My plans were: 100% Whole wheat, moist and and soft. And with a complex taste.<\/p>\n<p>So I prepared a whole wheat sourdough and a whole wheat poolish and used a water roux to add a little bit more moisture.<\/p>\n<p>To achive a good gluten development I do a one hour\u00a0 Autolysis and then knead for a long time because a good developed gluten network is the key to a regular crumb with small pores.<!--more--><\/p>\n<p>The bread meets my expectations: Soft and moist with a long shelf life and aromatic because of the sourdough, the poolish and with a subtle sweetness of the honey. A good bread for my lunch break sandwich.<\/p>\n<p>I sent this bread to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked bread.<\/p>\n<h1><span style=\"text-decoration: underline;\">Whole Wheat Sandwichbread<\/span><\/h1>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>15g Sourdough Starter<\/li>\n<li>150g Water<\/li>\n<li>150g Wheat, freshly milled<\/li>\n<\/ul>\n<p><strong>Poolish<\/strong><\/p>\n<ul>\n<li>1g fresh yeast<\/li>\n<li>150g water<\/li>\n<li>150g Wheat, freshly milled<\/li>\n<\/ul>\n<p><a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/water-roux\/\"><strong>Water Roux<\/strong><\/a><\/p>\n<ul>\n<li>30g Wheat, freshly milled<\/li>\n<li>150g Water<\/li>\n<\/ul>\n<p><strong>Teig<\/strong><\/p>\n<ul>\n<li>whole Water Roux<\/li>\n<li>whole Sauerteig<\/li>\n<li>whole <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\">Poolish<\/a><\/li>\n<li>650g Wheat, freshly milled<\/li>\n<li>300g Water<\/li>\n<li>50g Oil<\/li>\n<li>50g honey<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours) at 25\u00b0C.<\/p>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (about 12 to 16hours).<\/p>\n<p>For the water roux whisk water and flour untill lump free, then heat it up to 65\u00b0C (needs about 3 min) while whisking. Fill the water roux in a bowl, cover its surface with cling foil and let it cool down to room temperature.<\/p>\n<p>Mix alle incredients untill homogenous and let rest for one hour (Autolysis). Knead 5 min at slowest speeed, then 10 min on fast speed untill complete gluten develolpment<\/p>\n<p>Ferment for 1,5 hours.<\/p>\n<p>Divide the dough into 2 parts and flatten to an rectangle. Rest for 30 min. Now degas the dough (to NOT knead!) and roll tightly to\u00a0 loaves.<\/p>\n<p>Place in a buttered pan and proof for 2 hour.<\/p>\n<p>Bake with steam at 200\u00b0C for about 50 min.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I liked to eat some soft Whole Wheat bread similar to the yoghurt honey bread which I like very much. But on the other hand I baked this bread often in the last month, so I wanted to try some new recipe. My plans were: 100% Whole wheat, moist and and soft. And with a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20291,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[305,339,384],"class_list":["post-2795","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-poolish","tag-sauerteig","tag-vollkorn"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2795","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=2795"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2795\/revisions"}],"predecessor-version":[{"id":20290,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/2795\/revisions\/20290"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20291"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=2795"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=2795"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=2795"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}