{"id":12816,"date":"2021-01-19T11:05:56","date_gmt":"2021-01-19T10:05:56","guid":{"rendered":"https:\/\/www.dermerklinger.de\/?post_type=rezept&#038;p=12816"},"modified":"2022-10-11T17:10:05","modified_gmt":"2022-10-11T15:10:05","slug":"chestnut-bread","status":"publish","type":"rezept","link":"https:\/\/www.dermerklinger.de\/en\/rezept\/maronenbrot\/","title":{"rendered":"Winter chestnut bread"},"content":{"rendered":"<p><strong>For one large loaf or two smaller loaves<\/strong><\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<p><strong>For the sourdough<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>50 g starter (rye sourdough)<\/li><li>150 g rye flour type 997<\/li><li>250 ml water (approx. 38\u00b0C)<\/li><li>Place the ingredients in a bowl and mix with a wooden spoon. Cover with a damp cloth and leave to stand overnight (or 12 hours) at room temperature.&nbsp;<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>For the chestnut puree<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>120 g chestnuts (pre-cooked) roughly chopped<\/li><li>240 g milk<\/li><li>Place the chestnuts in a small pan with the milk. Heat and simmer for approx. 15-20 minutes until the chestnuts have almost completely absorbed the milk. Then puree and leave to cool.<\/li><\/ul>\n\n\n\n<p><strong>For the main dough<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>500 g rye flour type 997<\/li><li>350 g wheat flour type 1050<\/li><li>250 g chestnuts (pre-cooked) roughly chopped<\/li><li>5 g yeast (room temperature)<\/li><li>20 g salt<\/li><li>25 g honey<\/li><li>300 - 350 g water<\/li><li>4 tbsp cold coffee to spread<\/li><\/ul>\n\n\n\n<p><\/p>\n\n\n\n<p>Dissolve the yeast in a little lukewarm water.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>For the main dough:<\/strong> Place the flours, chestnuts, salt, honey, chestnut puree, sourdough and water in a large mixing bowl. (The amount of water may vary. Add carefully!) Knead into a smooth dough using the dough hook of the food processor.<\/p>\n\n\n\n<p>Cover with a damp cloth and leave to rise in a warm place for another 3 hours. Now work the dough into a round loaf on a lightly floured work surface. Place in a floured proofing basket with the end facing upwards and leave to rise for another 1 hour, covered with a dry cloth.<\/p>\n\n\n\n<p>During this time, heat the Merklinger to approx. 300-350\u00b0C. Tip the chestnut bread onto the floured slide, brush with the coffee, cut into it and place in the hot Merklinger.<\/p>\n\n\n\n<p>Bake on the fireclay stone (stone temperature approx. 160-180\u00b0C) for approx. 60 minutes until crispy. Allow the heat to drop to approx. 220\u00b0C. <\/p>\n\n\n\n<p>Leave to cool completely on a wire rack.<\/p>","protected":false},"excerpt":{"rendered":"<p>F\u00fcr einen gro\u00dfen Brotlaib oder zwei kleinere Brote Zutaten: F\u00fcr den Sauerteig 50 g Anstellgut (Roggensauer) 150 g Roggenmehl Type 997 250 ml Wasser (ca. 38\u00b0C) Die Zutaten in eine Sch\u00fcssel geben und mit einem Kochl\u00f6ffel verr\u00fchren. Mit einem feuchten Tuch abdecken und \u00fcber Nacht (oder 12 Stunden) bei Raumtemperatur stehen lassen.&nbsp; F\u00fcr das Maronenp\u00fcree [&hellip;]<\/p>\n","protected":false},"featured_media":25126,"template":"","tags":[],"kochen":[],"backen":[90],"grillen":[],"ernaehrungsform":[99],"raeuchern":[],"class_list":["post-12816","rezept","type-rezept","status-publish","has-post-thumbnail","hentry","backen-brot","ernaehrungsform-vegetarisch"],"acf":[],"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/rezept\/12816","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\/25126"}],"wp:attachment":[{"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/media?parent=12816"}],"wp:term":[{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/tags?post=12816"},{"taxonomy":"kochen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/kochen?post=12816"},{"taxonomy":"backen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/backen?post=12816"},{"taxonomy":"grillen","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/grillen?post=12816"},{"taxonomy":"ernaehrungsform","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/ernaehrungsform?post=12816"},{"taxonomy":"raeuchern","embeddable":true,"href":"https:\/\/www.dermerklinger.de\/en\/wp-json\/wp\/v2\/raeuchern?post=12816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}