{"id":4424,"date":"2013-03-29T08:34:37","date_gmt":"2013-03-29T07:34:37","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4424"},"modified":"2017-04-19T09:12:55","modified_gmt":"2017-04-19T07:12:55","slug":"mehrkorn-stangen","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/03\/mehrkorn-stangen\/","title":{"rendered":"Multigrain Batards"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"padding-left: 0px; padding-right: 0px; float: left; padding-top: 0px; border-width: 0px;\" title=\"Mehrkornstange\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2013\/03\/Mehrkornstange.jpg\" alt=\"Mehrkornstange\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/>In Germany it is a tradition to bring salt and bread as a present when friends or family moved into a new home. The present symbols wealth and luck for the new home.<\/p>\n<p>When Zorra moved her Blog to a new address, my first thought was, that I should bring Bread for her, at least virtually. And then Zorra asked for Bread for a Blogwarming Party at the <a href=\"http:\/\/www.kochtopf.me\/bbd-57-blogwarming-party-please-bring-bread\/\">Bread baking Day<\/a>. But no salt is needed, because she has\u00a0 <a href=\"http:\/\/www.kochtopf.me\/stories\/so-kauft-man-salz-in-andalusien\/\">still a big stock!<\/a><\/p>\n<p>It is always harder for me to decide what kind of bread I should bake when there is a theme with nearly no restrictions. So many breads are possible :-). At the End I decided to go for multigrain batards, which are covered with seeds. A great Bread for any party, delicious on its own, but although great with some butter and fleur de Sel!<\/p>\n<p><!--more--><\/p>\n<h1><u>Multigrain Batards<\/u><\/h1>\n<p>yields 4 Batards<\/p>\n<p>Sourdough<\/p>\n<ul>\n<li>100g flour Type 550<\/li>\n<li>100g Water<\/li>\n<li>10g Sourdough<\/li>\n<\/ul>\n<p>Soaker<\/p>\n<ul>\n<li>25g Flax seeds<\/li>\n<li>50g Amerant<\/li>\n<li>25g rolled oats<\/li>\n<li>25g sunflower seeds<\/li>\n<li>25g Sesame<\/li>\n<li>25g poppy seeds<\/li>\n<li>150g boiling Water<\/li>\n<\/ul>\n<p>Dough<\/p>\n<ul>\n<li>Sourdough<\/li>\n<li>200g flour Type 550<\/li>\n<li>200g spelt, freshly milled<\/li>\n<li>25g Butter<\/li>\n<li>5g fresh yeast<\/li>\n<li>200g Water<\/li>\n<li>10g Malt,\u00a0 inactive<\/li>\n<li>10g Salt<\/li>\n<li>Soaker<\/li>\n<\/ul>\n<p>For Sprinkling<\/p>\n<ul>\n<li>15g Sesame<\/li>\n<li>15g Flaxseeds<\/li>\n<li>15g Poppy seeds<\/li>\n<li>15g Sunflower seeds<\/li>\n<\/ul>\n<p>Mix water, flour and starter for the sourdough and ferment it overnight (12 to 16 hours).<\/p>\n<p>The next morning: Roast the seeds for the soaker until golden. Mix with amerant and add the boiling water. Let cool to room temperature (one hour)<\/p>\n<p>Mix all ingredients except the soaker for the dough and let the mixture rest for 20 min (Autolysis) then knead 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.<\/p>\n<p>Divide into pieces of 280g and preshape into squares. Rest for 20 min.<\/p>\n<p>Then roll into baguettes of 30 cm, turn them in the seed mixture for sprinkling and proof on a couch for 60 min.<\/p>\n<p>In the meantime heat baking stone in the oven to 250\u00b0C<\/p>\n<p>Slash three times and bake the loaves on the hot stone for 25 \u2013 30 min with steam, until the crust is golden brown.<\/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>In Germany it is a tradition to bring salt and bread as a present when friends or family moved into a new home. The present symbols wealth and luck for the new home. When Zorra moved her Blog to a new address, my first thought was, that I should bring Bread for her, at least [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19966,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5],"tags":[45,230,166,259,348,352],"class_list":["post-4424","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","tag-amarant","tag-leinsamen","tag-hafer","tag-mohn","tag-sesam","tag-sonnenblumenkerne"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4424","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=4424"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4424\/revisions"}],"predecessor-version":[{"id":19965,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4424\/revisions\/19965"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19966"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4424"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4424"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4424"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}