{"id":3152,"date":"2011-05-09T00:01:00","date_gmt":"2011-05-08T22:01:00","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/05\/saatenbrot-mit-sauerteig-nach-hamelmann\/"},"modified":"2017-04-22T20:19:52","modified_gmt":"2017-04-22T18:19:52","slug":"saatenbrot-mit-sauerteig-nach-hamelmann","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/05\/saatenbrot-mit-sauerteig-nach-hamelmann\/","title":{"rendered":"Seeded bread with sourdough a la Hamelmann"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Saatenbrot mit Sauerteig nach Hamelmann\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/05\/Saatenbrot-mit-Sauerteig-nach-Hamelmann.jpg\" alt=\"Saatenbrot mit Sauerteig nach Hamelmann\" width=\"304\" height=\"205\" align=\"left\" border=\"0\" \/>When <a href=\"http:\/\/www.ploetzblog.de\/\">Lutz<\/a> describes a bread with the words \u201c<a href=\"http:\/\/www.ploetzblog.de\/2011\/04\/17\/weizenbrot-mit-sauerteig-und-vollkornanteil-nach-jeffrey-hamelman\/\">a new favourite<\/a>\u201d then I know that I have to try this bread by myself. And a bread with sourdough, whole wheat and seeds is always tempting for me.<\/p>\n<p>And so I did not wait long until I bake this recipe. I made some small changes, like roasting the seeds before soaking them and I made the sourdough with freshly milled wheat. My third change is that I bake the bread a little bit longer, so that I get thick aromatic crust.<\/p>\n<p>The resulting bread is delicious, an easy to handle dough, with a very good ovenspring and a great taste. I can just repeat what Lutz already said: A new favourite!<!--more--><\/p>\n<h3><span style=\"text-decoration: underline;\">Seeded bread with sourdough a la Hamelmann<\/span><\/h3>\n<p><strong>Sourdough<\/strong><\/p>\n<ul>\n<li>170g wheat, freshly milled<\/li>\n<li>210g Water<\/li>\n<li>25g Sourdough Starter<\/li>\n<\/ul>\n<p><strong>Soaker<\/strong><\/p>\n<ul>\n<li>110g Sun flower seeds<\/li>\n<li>90g Sesame<\/li>\n<li>50g poppy seeds<\/li>\n<li>300 g Water<\/li>\n<li>30g Salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>sourdough<\/li>\n<li>soaker<\/li>\n<li>excess water of the soaker<\/li>\n<li>700g flour Type 550<\/li>\n<li>530g\u00a0 wheat, freshly milled<\/li>\n<li>540g Water<\/li>\n<li>15 g fresh yeast<\/li>\n<li>40g honey<\/li>\n<\/ul>\n<p>Mix water, flour and yeast for the sourdough and ferment it overnight (about 12 hours).<\/p>\n<p>For the soaker roast all seeds in a pan until golden, then mix the dry ingredients and add the boiling water. Let soak overnight.<\/p>\n<p>The next morning strain the soaker through a sieve and save the excess water for the dough.<\/p>\n<p>Mix all ingredients except the soaker for the dough\u00a0 and knead it for about 5 min at low speed, then 8 min on high speed until medium gluten development. Turn back to low speed and knead the soaker into the dough.<\/p>\n<p>Ferment for 1,5 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 55 min with steam.<\/p>\n<p>I send this Bread to <a href=\"http:\/\/www.wildyeastblog.com\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>When Lutz describes a bread with the words \u201ca new favourite\u201d then I know that I have to try this bread by myself. And a bread with sourdough, whole wheat and seeds is always tempting for me. And so I did not wait long until I bake this recipe. I made some small changes, like [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20996,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[259,332,348,339],"class_list":["post-3152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-mohn","tag-saaten","tag-sesam","tag-sauerteig"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3152","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=3152"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3152\/revisions"}],"predecessor-version":[{"id":20995,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3152\/revisions\/20995"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20996"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}