{"id":3102,"date":"2011-04-03T10:00:31","date_gmt":"2011-04-03T08:00:31","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/04\/vierkorn-joghurt-brot\/"},"modified":"2018-04-03T08:17:40","modified_gmt":"2018-04-03T06:17:40","slug":"vierkorn-joghurt-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/04\/vierkorn-joghurt-brot\/","title":{"rendered":"Vierkorn-Joghurt-Brot"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Vierkorn-Joghurt-Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/04\/Vierkorn-Joghurt-Brot.jpg\" alt=\"Vierkorn-Joghurt-Brot\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>Slowly I bring the recipes on the blog up to date again. In the last two weeks I was extremely busy again so that I manage to bake bread and other things but did not have the time and energy to blog about it.<\/p>\n<p>I work at the moment again fulltime on our paper like in last autumn, to add some data the referees asked for. And like always in life (or lab) if you working under time pressure something will not do the job as you planed it. That\u2019s the bad thing when working with living plants. I am pretty sure that they giggle very meanly when I enter the lab! <img decoding=\"async\" class=\"wlEmoticon wlEmoticon-winkingsmile\" style=\"border-style: none;\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/04\/wlEmoticon-winkingsmile1.png\" alt=\"Zwinkerndes Smiley\" \/><\/p>\n<p>And then there was also a bad cold, a broken fridge and the preparation of a talk I had to give. But this weekend I take a break from lab work and everything else is fine again, too and started to post all of the things I\u00a0 bake.<\/p>\n<p>The four grain yoghurt bread I bake last weekend. Due to a little spring cleaning in my grain storage it is loaded with healthy grains and tasty seeds. It has a nice dense crumb because of all the grains and has a nice nutty taste because of the roasted seeds.<!--more--><\/p>\n<h1><u>Four grain yoghurt Bread<\/u><\/h1>\n<p><strong>Poolish<\/strong><\/p>\n<ul>\n<li>100g flour Type 550<\/li>\n<li>100g water<\/li>\n<li>0,5g fresh yeast<\/li>\n<\/ul>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>100g wheat, freshly milled<\/li>\n<li>100g Wasser<\/li>\n<li>15g sourdough starter<\/li>\n<\/ul>\n<p><strong>Soaker<\/strong><\/p>\n<ul>\n<li>70g Bulgur<\/li>\n<li>100g Quinoa<\/li>\n<li>50g millet<\/li>\n<li>440g Water<\/li>\n<li>50g poppy seeds<\/li>\n<li>50g Sesame<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>all of the <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/poolish\/\">Poolish<\/a><\/li>\n<li>all of the Sourdough<\/li>\n<li>300g spelt, freshly milled<\/li>\n<li>500g wheat, freshly milled<\/li>\n<li>500g yoghurt<\/li>\n<li>100g Water<\/li>\n<li>50g Butter<\/li>\n<li>50g honey<\/li>\n<li>25g Salt<\/li>\n<li>5g fresh yeast<\/li>\n<li>all of the Soake<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the poolish and ferment it overnight (about 12 hours).<\/p>\n<p>Mix all ingredients for the sourdough and ferment it overnight (about 12 hours).<\/p>\n<p>Cook millet, bulgur and quinoa for 5 min then let them soak for another 20 min. Roast sesame and poppy seeds in a pan until golden, then stir them into the grains.<\/p>\n<p>The next morning: Mix ingredients for the dough and knead it for about 5 min at low speed, then 3min on high speed until medium gluten development. Now reduce the speed to low speed again and add both soakers. Knead until well combined.<\/p>\n<p>Ferment the dough for 90 min.<\/p>\n<p>Form to two loafs and place in well floured 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 45 min with steam.<\/p>\n<p><!--more--><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Slowly I bring the recipes on the blog up to date again. In the last two weeks I was extremely busy again so that I manage to bake bread and other things but did not have the time and energy to blog about it. I work at the moment again fulltime on our paper like [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20254,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[309,109],"class_list":["post-3102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-quinoa","tag-dinkel"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3102","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=3102"}],"version-history":[{"count":4,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3102\/revisions"}],"predecessor-version":[{"id":21505,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3102\/revisions\/21505"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20254"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3102"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3102"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3102"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}