{"id":4493,"date":"2013-04-17T21:43:45","date_gmt":"2013-04-17T19:43:45","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=4493"},"modified":"2017-04-19T09:14:57","modified_gmt":"2017-04-19T07:14:57","slug":"weizenmischbrot-nummer-2","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/04\/weizenmischbrot-nummer-2\/","title":{"rendered":"Wheat Rye Bread No 2"},"content":{"rendered":"

$\"Weizenmischbrot\"$ <\/u><\/p>\n

Three Month ago I baked a bread decorated with a rose<\/a> for Bread Baking Day. My Mum was very much in love with the decoration and asked me if I could bake such a bread for her birthday breakfast with her colleagues. And of course is her wish my command! And so I baked another decorated bread last weekend, with a beating heart \u2013 baking something as a present makes me always nervous.<\/p>\n

I changed some points of the process. Last time I realised that I don\u2019t need to knead more flour in the dough to make it firmer for the decoration, so I skipped this step. And yes, with the softer dough it is still possible to form beautiful flowers and leaves. This time I felt more confident and decided to take pictures of the process for a little \u201chow to\u201d.<\/p>\n

I changed the recipe of the dough a little bit, too (and yes, even my own recipes are not safe from being changed). I added some more rye flour and sourdough and a little bit of butter which makes the crumb softer. The bread is tasted even more delicious as its precurser, and so the name \u201cWheat and Rye bread No 2\u201d is a little bit misleading, because for me it is the Number one!<\/p>\n

<\/p>\n

Wheat Rye Bread<\/u><\/h3>\n
P\u00e2te ferment\u00e9e $\"Weizenmischbrot$ <\/a><\/p>\n
\n
150g flour Type 550<\/li>\n
105g Water<\/li>\n
2g Salt<\/li>\n
1g fresh yeast<\/li>\n<\/ul>\n
Sourdough<\/p>\n
\n
100g Water<\/li>\n
50g flour Type 550<\/li>\n
5g Sourdough<\/li>\n<\/ul>\n
Dough<\/p>\n
\n
Sourdough<\/li>\n
P\u00e2te ferment\u00e9e<\/li>\n
200g rye flour Type 1150<\/li>\n
550g flour Type 550<\/li>\n
500g Water<\/li>\n
20g diastaltic Malt (optional)<\/li>\n
20g Butter<\/li>\n
20g Salt<\/li>\n
10g fresh yeast<\/li>\n<\/ul>\n
Mix water, flour and starter for the sourdough and ferment for about 12 -16 hours at 25\u00b0C.<\/p>\n
Mix all ingredients for the P\u00e2te ferment\u00e9e and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.<\/p>\n
The next morning knead all ingredients 5 min at the slowest speed and 8 min at higher speed until medium gluten development.<\/p>\n
Let rise for 1.5 hours<\/p>\n
Divide the dough into two parts. Form to\u00a0 \u201cnormal\u201d Breads or a decorated Rose Bread. For the \u201cRose\u201d-Bread cut from this dough portion two parts of 60g and 150g.<\/p>\n
$\"Brotrose-13\"$ <\/a><\/p>\n
Form the remaining dough to a ball and roll the 150g piece to a disc, a little bit bigger then the diameter of the ball and lay it on the ball. $\"Brotrose-23\"$ <\/a><\/p>\n
<\/p>\n
<\/p>\n
Form a rose (see Video here<\/a>) and freeze it during the bread proofs<\/p>\n
$\"Brotrose-55\"$ <\/a><\/p>\n
Roll a thin strand and twist it, then lay it as an ring on top of the bread. Form some leaves with the remaining dough and decorate the ring with the leaves.<\/p>\n
$\"Brotrose-33\"$ <\/a><\/p>\n
Proof for 1 hour, heat the baking stone at 250\u00b0C in the meantime.<\/p>\n
$\"Brotrose-43\"$ <\/a><\/p>\n
Prior to baking, dust the Tabati\u00e8re\u00a0 with flour and slash with long, flat curves. For the \u201cRose\u201d-Bread wet the middle of the ring with a little bit water and decorated with the leaves and the rose. Place the breads in the oven with steam. Turn the temperature back to 200\u00b0C after 10 min and bake the bread for another\u00a0 45 min .<\/p>\n
I sent this entry to Yeastspotting<\/a>, Susans weekly showcase of yeast baked good.<\/p>\n","protected":false},"excerpt":{"rendered":"
Three Month ago I baked a bread decorated with a rose for Bread Baking Day. My Mum was very much in love with the decoration and asked me if I could bake such a bread for her birthday breakfast with her colleagues. And of course is her wish my command! And so I baked another […]<\/p>\n","protected":false},"author":1,"featured_media":19974,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[5,7],"tags":[288,323,339,392],"class_list":["post-4493","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-brot","category-theroie","tag-pate-fermentee","tag-roggen","tag-sauerteig","tag-weizen"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4493","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=4493"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4493\/revisions"}],"predecessor-version":[{"id":19973,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/4493\/revisions\/19973"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19974"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=4493"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=4493"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=4493"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}

Wheat Rye Bread<\/u><\/h3>\nP\u00e2te ferment\u00e9e<\/a><\/p>\n\n150g flour Type 550<\/li>\n105g Water<\/li>\n2g Salt<\/li>\n1g fresh yeast<\/li>\n<\/ul>\nSourdough<\/p>\n