{"id":3318,"date":"2011-09-22T19:05:22","date_gmt":"2011-09-22T17:05:22","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/2011\/09\/kartoffelbrot-mit-walnssen\/"},"modified":"2020-03-26T07:52:21","modified_gmt":"2020-03-26T06:52:21","slug":"kartoffelbrot-mit-walnssen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2011\/09\/kartoffelbrot-mit-walnssen\/","title":{"rendered":"Potato bread with walnuts"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Kartoffelbrot mit Waln\u00fcssen\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2011\/09\/Kartoffelbrot-mit-Walnssen.jpg\" alt=\"Kartoffelbrot mit Waln\u00fcssen\" width=\"208\" height=\"309\" align=\"left\" border=\"0\" \/>My colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak\u00a0 &#8211; probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As a side dish we prepared potatoes which we roasted in the fire. We finished nearly everything, at the end there were only five potatoes left. I do not like to throw away good food so I take this potatoes home and put them into a bread.<\/p>\n<p>I added roasted walnuts, whole wheat flour and some whole rye flour (just a little bit so that my stomach will not complain). As a preferment I chose <a href=\"https:\/\/www.hefe-und-mehr.de\/vorteige-sauerteig\/pte-fermente\/\" target=\"_blank\" rel=\"noopener noreferrer\">P\u00e2te Ferment\u00e9e<\/a>, which adds a nice flour. I put the bread with the seamside down into the breadform, so the crust will crack in an irregular pattern during the ovenspring. This made a delicious rustic bread, which fits perfectly to sunny days in the beginning of autumn.<\/p>\n<p><!--more--><\/p>\n<h3><u>Potato bread with walnuts<\/u><\/h3>\n<p><strong>P\u00e2te ferment\u00e9e<\/strong><\/p>\n<ul>\n<li>150 g flour Type 550<\/li>\n<li>30g rye, freshly milled<\/li>\n<li>70g wheat, freshly milled<\/li>\n<li>175 g Water<\/li>\n<li>2 g fresh yeast<\/li>\n<li>5 g Salt<\/li>\n<\/ul>\n<p><strong>Dough<\/strong><\/p>\n<ul>\n<li>all of the P\u00e2te ferment\u00e9e<\/li>\n<li>230 g wheat, freshly milled<\/li>\n<li>70g rye, freshly milled<\/li>\n<li>450g flour Type 550<\/li>\n<li>5 g fresh yeast<\/li>\n<li>250 g potatoes, roasted in the oven<\/li>\n<li>450 g Water<\/li>\n<li>20 g Salt<\/li>\n<li>200g Walnuts<\/li>\n<\/ul>\n<p>Mix all ingredients for the P\u00e2te fermente and proof it for 2 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n<p>The next morning: Roast the potatoes in the oven or barbeque or cook them. Mash the potatoes with a fork. Mix flour, water, P\u00e2te Ferment\u00e9e, yeast, water and salt and knead it for about 3 min at low speed, then 6 min on high speed until medium gluten development. Now add the potatoes and walnuts and knead for another 2 min<\/p>\n<p>Ferment for 2 hours.<\/p>\n<p>Form two breads and place them in brotforms with the seamside down.<\/p>\n<p>Proof for 1 hour.<\/p>\n<p>In the meantime heat the baking stone at 250\u00b0C.<\/p>\n<p>Bake the breads for 55min with steam.<\/p>\n<p>I send this bread to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\" target=\"_blank\" rel=\"noopener noreferrer\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked goods.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>My colleagues and me used the sunny warm Friday last week to light a fire in our barbecue in our lunchbreak\u00a0 &#8211; probably for the last time this year. We grill all the left overs we had frozen the last times and spend a nice hour in our garden, relaxing after a long week. As [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20242,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[273,201,386],"class_list":["post-3318","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-nur-mit-hefe","tag-kartoffeln","tag-walnuss"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3318","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=3318"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3318\/revisions"}],"predecessor-version":[{"id":20241,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/3318\/revisions\/20241"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20242"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=3318"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=3318"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=3318"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}