{"id":4105,"date":"2012-09-15T07:34:43","date_gmt":"2012-09-15T05:34:43","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4105"},"modified":"2020-03-18T21:44:25","modified_gmt":"2020-03-18T20:44:25","slug":"honig-dinkel-brot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/09\/honig-dinkel-brot\/","title":{"rendered":"Honey Spelt Bread"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Dinkel-Honig-Brot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/09\/Dinkel-Honig-Brot.jpg\" alt=\"Dinkel-Honig-Brot\" width=\"203\" height=\"302\" align=\"left\" border=\"0\" \/> <a href=\"http:\/\/stephiskoestlichkeiten.blogspot.de\/2012\/08\/honungssyrad-rag-honigbrot-mit.html\">Some<\/a>\u00a0<a href=\"http:\/\/kochtopf.twoday.net\/stories\/honigbrot-mit-sauerteig-und-roggen-honungssyrad-rg\/\">German<\/a> <a href=\"http:\/\/lisas-kochfieber.blogspot.de\/2012\/09\/purer-geschmack.html\">Bloggers<\/a> already baked Martins <a href=\"http:\/\/litemer.paindemartin.se\/2012\/07\/honungssyrad_rag\/\">Honungssyrad r\u00e5g<\/a> with variations. He <a href=\"http:\/\/litemer.paindemartin.se\/2012\/08\/det-stora-brodet\/\">played<\/a> with the <a href=\"http:\/\/litemer.paindemartin.se\/2012\/09\/som-jag-ville-ha-det\/\">reci<span style=\"color: #acb613;\">pe,<\/span><\/a> too. For me, the recipe was not so tempting because once again I try to avoid rye to reduce my skin irritations.<\/p>\n<p>But the recipe kept spining in my head. When I can not use rye, what\u2019s about spelt, I asked myself. The combination of spelt and honey is something I like very much. And my sourdough starter was so lively after the last warm summerdays. And so I decided to bake a sourdough bread with honey and spelt.<\/p>\n<p>It has nothing in common with Martins recipe anymore despite the fact that it contains sourdough and honey.<\/p>\n<p>The bread dough is easy to handle, but you need a little bit of time management: The sourdough is prepared in the morning, the dough is kneed in the afternoon and the bread is formed in the evening. It proofs then overnight in the fridge and 24 hours later you pull a delicious smelling out of the oven.<\/p>\n<p>The slight sweetness of honey fits perfect to the mild aroma of the spelt while the sourdough adds a subtle tartness.<\/p>\n<p><!--more--><\/p>\n<h1><u>Honey Spelt Bread<\/u><\/h1>\n<p>Sourdough<\/p>\n<ul>\n<li>70g Sourdough starter<\/li>\n<li>200g Spelt flour Type 630<\/li>\n<li>140g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>550g Spelt flour Type 630<\/li>\n<li>250g Spelt, freshly milled<\/li>\n<li>510g Water<\/li>\n<li>65g Honey<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>Morning: Mix water, flour and starter for the sourdough and ferment it\u00a0 for 6 to 10 hours at 25\u00b0C.<\/p>\n<p>Afternoon:\u00a0 Mix all ingredients for the dough. Let it rest for 30 min, then fold it from the outside of bowl into the middle for three or four times. Let rest for 30 min again, then fold the dough and repeat the resting and folding steps one time more. Ferment the dough for 3-4 hours until it doubles its volume<\/p>\n<p>Shape the dough into two loaves, place them in well floured breadforms and proof overnight in the fridge.<\/p>\n<p>The next morning:\u00a0 Preheat the baking stone to 250\u00b0C. Slash the loaves directly before baking.Bake for 35 min at 250\u00b0C with steam on a hot stone.<\/p>\n<p>I sent this entry to <a href=\"http:\/\/www.wildyeastblog.com\/category\/yeastspotting\/\">Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Some\u00a0German Bloggers already baked Martins Honungssyrad r\u00e5g with variations. He played with the recipe, too. For me, the recipe was not so tempting because once again I try to avoid rye to reduce my skin irritations. But the recipe kept spining in my head. When I can not use rye, what\u2019s about spelt, I asked [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":20032,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,32,30],"tags":[171,183,339,109,393],"class_list":["post-4105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-von-hand-geknetet","category-ubernacht","tag-hand-geknetet","tag-honig","tag-sauerteig","tag-dinkel","tag-weizenfrei"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4105","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=4105"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4105\/revisions"}],"predecessor-version":[{"id":20031,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4105\/revisions\/20031"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/20032"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4105"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4105"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4105"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}