{"id":4267,"date":"2012-12-16T07:48:46","date_gmt":"2012-12-16T06:48:46","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4267"},"modified":"2017-04-20T07:31:39","modified_gmt":"2017-04-20T05:31:39","slug":"gewrzbrot","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2012\/12\/gewrzbrot\/","title":{"rendered":"Spice 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=\"Gew\u00fcrzbrot\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2012\/12\/Gewrzbrot.jpg\" alt=\"Gew\u00fcrzbrot\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p>Before the christmas treats take over completly I post another healthy bread.<\/p>\n<p>I baked this bread for our christmas party together with the little <a href=\"https:\/\/www.hefe-und-mehr.de\/2012\/12\/nikolaus-mtzen\/\">Santa Hats<\/a>. In the winter time I like rustic breads, made with whole grain flour and seasoned with bread spices like fennel, caraway or coriander. Especially in a sourdough bread with some rye flour .<\/p>\n<p>To keep things simple I decided to let the bread rise overnight in the fridge. So at the next morning I just had to preheat the baking stone, slash the bread (as a christmas tree) and bake it while I get ready for work.<\/p>\n<p>And what a mouthwatering flavour filled the kitchen during baking! But I battled the urge to cut the bread directly \u2013 just for testing \u2013 and waited till our christmas party. But then I tested it and\u00a0 was satisfied \u2013 it tasted as good as it smelled. The spices and sourdough were blend together to a harmonic taste and the crust was crunchy. Very delicious!<\/p>\n<p><!--more--><\/p>\n<h1><u>Spice Bread<\/u><\/h1>\n<p>Sourdough<\/p>\n<ul>\n<li>30g Sourdough<\/li>\n<li>100g flour Type 550<\/li>\n<li>150g whole rye flour<\/li>\n<li>250g Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>100g whole rye flour<\/li>\n<li>200g Wheat, freshly milled<\/li>\n<li>500g flour Type 550<\/li>\n<li>470g Water<\/li>\n<li>7g caraway seeds<\/li>\n<li>7g fennel seeds<\/li>\n<li>7g coriander seeds<\/li>\n<li>1g Schabzingerklee (Trigonella caerulea ) (1 Tsp)<\/li>\n<li>5 g fresh yeast<\/li>\n<li>20g Salt<\/li>\n<\/ul>\n<p>In the morning mix water, flour and starter for the sourdough and ferment for about 10 hours at 25\u00b0C.<\/p>\n<p>In the evening knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development. Let rise for 1.5 hours<\/p>\n<p>After fermenting form in two breads and place in\u00a0 brotform seam side up. \u00b4<\/p>\n<p>Proof overnight in the fridge,<\/p>\n<p>In the morning heat the baking stone at 250\u00b0C.<\/p>\n<p>Prior to baking, slash the loaves, then place them in the oven. Turn the temperature back to 200\u00b0C and bake the bread for 45 min with steam.<\/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>Before the christmas treats take over completly I post another healthy bread. I baked this bread for our christmas party together with the little Santa Hats. In the winter time I like rustic breads, made with whole grain flour and seasoned with bread spices like fennel, caraway or coriander. Especially in a sourdough bread with [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19992,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,30],"tags":[222,134,214,323,341],"class_list":["post-4267","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-ubernacht","tag-kummel","tag-fenchel","tag-koriandersaat","tag-roggen","tag-schabzigerklee"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4267","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=4267"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4267\/revisions"}],"predecessor-version":[{"id":19991,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4267\/revisions\/19991"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19992"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4267"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4267"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4267"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}