{"id":12624,"date":"2020-12-11T09:40:24","date_gmt":"2020-12-11T08:40:24","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=12624"},"modified":"2021-05-03T13:33:57","modified_gmt":"2021-05-03T11:33:57","slug":"nasturtium-bread","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/kapuzinerkresse-brot\/","title":{"rendered":"Nasturtium bread"},"content":{"rendered":"<p><strong>Ingredients (for 1 large loaf)<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g wheat flour type 550<\/li><li>500 g wheat flour type 1050<\/li><li>300 ml milk, lukewarm<\/li><li>300 ml water, lukewarm<\/li><li>10 g dry sourdough<\/li><li>20 g salt<\/li><li>1\/2 cube yeast (room temperature)<\/li><li>6 tbsp coarsely chopped nasturtium flowers and young leaves<\/li><li>+ 2 tablespoons for the dressing<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Place all the ingredients in a bowl and knead into a smooth dough for approx. 10 minutes using a food processor.&nbsp;<\/p>\n\n\n\n<p>Cover the dough and leave to rise in a bowl for approx. 2 hours.<br><br>Then shape the dough into a round loaf and place it on the floured work surface with the end of the dough facing downwards. Cover and leave to rest for another 45 minutes. Make a cross-shaped cut into the loaf approx. 1 cm deep to create a nice crust. Sprinkle 2 tbsp of the chopped nasturtium into the incisions.<br>Pick up with the floured slide and pour into the hot Merklinger.<\/p>\n\n\n\n<p><br>Bake on the fireclay stone (stone temperature approx. 160-180\u00b0C) at approx. 270-300\u00b0C top heat for approx. 50-60 minutes until crispy. Allow the heat to drop to 180-200\u00b0C.<\/p>\n\n\n\n<p><em>Tip:<\/em> <em>Sourdough loosens the dough and improves the taste and shelf life.<\/em><\/p>","protected":false},"excerpt":{"rendered":"<p>Zutaten (f\u00fcr 1 gro\u00dfen Laib) 500 g Weizenmehl Type 550 500 g Weizenmehl Type 1050 300 ml Milch, lauwarm 300 ml Wasser, handwarm 10 g Trockensauerteig 20 g Salz 1\/2 W\u00fcrfel Hefe (Zimmertemperatur) 6 EL grob gehackte Bl\u00fcten und junge Bl\u00e4tter der Kapuzinerkresse + 2 EL f\u00fcr den Ausbund Alle Zutaten in eine Sch\u00fcssel geben [&hellip;]<\/p>\n","protected":false},"featured_media":12638,"template":"","tags":[],"kochen":[],"backen":[90],"grillen":[],"ernaehrungsform":[],"raeuchern":[],"class_list":["post-12624","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/12624","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept"}],"about":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/types\/rezept"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media\/12638"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=12624"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=12624"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=12624"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=12624"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=12624"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=12624"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=12624"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}