{"id":934,"date":"2015-01-23T17:35:51","date_gmt":"2015-01-23T22:35:51","guid":{"rendered":"http:\/\/recettes.carlrobitaille.org\/?p=934"},"modified":"2015-01-23T19:57:01","modified_gmt":"2015-01-24T00:57:01","slug":"pain-a-lavoine-sirop-derable-et-miel","status":"publish","type":"post","link":"https:\/\/recettes.carlrobitaille.org\/?p=934","title":{"rendered":"Pain \u00e0 l&#8217;avoine et \u00e9rable"},"content":{"rendered":"<p><strong>Source :<\/strong> http:\/\/www.kingarthurflour.com\/recipes\/vermont-whole-wheat-oatmeal-honey-bread-recipe<\/p>\n<p><strong>Note : <\/strong>La recette originale donne 2 pains, faire la moiti\u00e9 de la recette pour un seul pain.Pour faire la farine d&#8217;avoine, on passe de l&#8217;avoine en flocons dans le m\u00e9langeur.<\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li><del>2<\/del>\u00a0 1 cups boiling water<\/li>\n<li><del>1<\/del>\u00a0 1\/2 cup rolled oats, traditional or quick (not instant)<\/li>\n<li><del>1\/2<\/del> 1\/4 cup <del><a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/maple-sugar-8-oz\">maple sugar<\/a> or brown<\/del> sugar + 1\/2 tasse de sirop d&#8217;\u00e9rable<\/li>\n<li><del>1 tablespoon honey<\/del><\/li>\n<li><del>1\/4 cup<\/del> (<del>4<\/del>\u00a0 2 tablespoons) butter<\/li>\n<li><del>1<\/del> 1\/2 tablespoon kosher salt <del>or 2 1\/2 teaspoons table salt<\/del><\/li>\n<li><del>1<\/del> 1\/2 teaspoon ground <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/vietnamese-cinnamon-3-oz\">cinnamon<\/a>, Vietnamese preferred<\/li>\n<li>1 tablespoon <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/saf-red-instant-yeast-16-oz\">instant yeast<\/a><\/li>\n<li><del>1 1\/2<\/del> 3\/4 cups <del><a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-white-whole-wheat-flour-5-lb\">King Arthur White Whole Wheat Flour<\/a><\/del><a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-white-whole-wheat-flour-5-lb\"> farine d&#8217;avoine<\/a><\/li>\n<li><del>4<\/del> 2 1\/4 cups <a href=\"http:\/\/www.kingarthurflour.com\/shop\/items\/king-arthur-unbleached-all-purpose-flour-5-lb\">King Arthur Unbleached All-Purpose Flour<\/a><\/li>\n<\/ul>\n<div class=\"content group\">\n<div id=\"recipe-content\" class=\"main group\">\n<div class=\"grid2col sects2-7 group\">\n<div class=\"column last\">\n<section class=\"sect6\">\n<div id=\"InstructionSection\">\n<p class=\"group\"><strong>Directions<\/strong><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">1) In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.<\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">2) Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. <\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">3) Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.<\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">4) Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1\/2&#8243; x 4 1\/2&#8243; bread pans. <\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">5) Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they&#8217;ve crowned about 1&#8243; over the rim of the pan, about 60 to 90 minutes. <\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">6) Bake the loaves in a preheated 350\u00b0F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they&#8217;re golden brown, and the interior registers 190\u00b0F on a digital thermometer.<\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">7) Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.<\/span><\/p>\n<p id=\"InstructionSet\" class=\"group\"><span id=\"Instructions\">\u00a0<\/span><\/p>\n<\/div>\n<\/section>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Source : http:\/\/www.kingarthurflour.com\/recipes\/vermont-whole-wheat-oatmeal-honey-bread-recipe Note : La recette originale donne 2 pains, faire la moiti\u00e9 de la recette pour un seul pain.Pour faire la farine d&#8217;avoine, on passe de l&#8217;avoine en flocons dans le m\u00e9langeur. Ingredients 2\u00a0 1 cups boiling water &hellip; <a href=\"https:\/\/recettes.carlrobitaille.org\/?p=934\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17,19],"tags":[],"class_list":["post-934","post","type-post","status-publish","format-standard","hentry","category-dejeuners","category-pains"],"_links":{"self":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=934"}],"version-history":[{"count":3,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/934\/revisions"}],"predecessor-version":[{"id":941,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=\/wp\/v2\/posts\/934\/revisions\/941"}],"wp:attachment":[{"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.carlrobitaille.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}