{"id":13666,"date":"2021-02-23T15:40:58","date_gmt":"2021-02-23T14:40:58","guid":{"rendered":"https:\/\/www.macinazionelendinara.it\/walnut-and-plum-bread-with-type-1-flour-rye-and-toasted-corn-germ\/"},"modified":"2023-03-01T15:38:48","modified_gmt":"2023-03-01T14:38:48","slug":"walnut-and-plum-bread-with-type-1-flour-rye-and-toasted-corn-germ","status":"publish","type":"post","link":"https:\/\/www.macinazionelendinara.it\/en\/walnut-and-plum-bread-with-type-1-flour-rye-and-toasted-corn-germ\/","title":{"rendered":"Walnut and plum bread with type “1” flour, rye and toasted corn germ."},"content":{"rendered":"

Walnut and plum bread to greet the summer season and celebrate the first day of autumn. Recipe for professional operators.<\/h4>\n

\"\"<\/h3>\n

Discover our exclusive recipe made with Ryecorn, our new mixture of line Anima di Grano<\/strong><\/a><\/p>\n

with type “1” flour, rye flour and our special ingredient: toasted corn germ!<\/p>\n

Ingredients<\/p>\n

2 kg of Ryecorn Wheat Core Blend
\n80% water at 14 \u00b0
\n1% freeze-dried brewer’s yeast
\n4% freeze-dried mother yeast
\n2% salt
\n2% extra virgin olive oil
\n200 g shelled walnuts
\n250 g dehydrated pitted plums<\/p>\n

\"pane-noce-prugne\"<\/strong><\/p>\n

Procedure (with mixer).
\nMixing times: 8 minutes in first speed, 10 minutes in second speed.
\nInsert the fruits at the end of the mixture, turning the machine for 3 minutes.
\nPasta temperature: 27 \u00b0.
\nRest: 30 minutes.
\nFormation as desired, recommended minimum size of 200 g.
\nRising 1 h and 20 minutes at 30 \u00b0, humidity 80%.
\nCooking 230 \u00b0, steaming 3 seconds.<\/p>\n","protected":false},"excerpt":{"rendered":"

Walnut and plum bread to greet the summer season and celebrate the first day of autumn. Recipe for professional operators. Discover our exclusive recipe made with Ryecorn, our new mixture of line Anima di Grano with type “1” flour, rye flour and our special ingredient: toasted corn germ! Ingredients 2 kg of Ryecorn Wheat Core […]<\/p>\n","protected":false},"author":1,"featured_media":13669,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[286,98],"tags":[295,299,297,296,294,298],"class_list":["post-13666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","category-recipes","tag-anima-di-grano-en","tag-germe-di-mais-tostato-en","tag-pane-con-noci-e-prugne-en","tag-ricetta-pane-en","tag-ryecorn-en","tag-segale-en"],"yoast_head":"\nPane noci e prugne con miscela Anima di Grano Ryecorn<\/title>\n<meta name=\"description\" content=\"Pane noci e prugne per dare il benvenuto all'autunno, con la nostra innovativa miscela con farina tipo "1", segale e germe di mais tostato.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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