{"id":539,"date":"2020-06-08T11:50:53","date_gmt":"2020-06-08T09:50:53","guid":{"rendered":"https:\/\/guimard.eu\/?page_id=539"},"modified":"2024-03-25T07:59:02","modified_gmt":"2024-03-25T06:59:02","slug":"pain-aux-cereales","status":"publish","type":"page","link":"https:\/\/guimard.eu\/index.php\/mes-recettes\/pain-et-pate\/pain-aux-cereales\/","title":{"rendered":"Pain aux c\u00e9r\u00e9ales"},"content":{"rendered":"\n<h3 class=\"wp-block-heading\">Ingr\u00e9dients<\/h3>\n\n\n\n<ul class=\"wp-block-list\"><li>450 g de farine blanche type 55 (farine m\u00e9nag\u00e8re)<\/li><li>20 g de levure fra\u00eeche ou 1 sachet de levure lyophilis\u00e9e<\/li><li>30 cl d&rsquo;eau ti\u00e8de<\/li><li>1 cuill\u00e8re \u00e0 caf\u00e9 de sucre<\/li><li>1.5 cuill\u00e8re \u00e0 caf\u00e9 de sel<\/li><li>30 g de son de bl\u00e9<\/li><li>30 g de graines de lin<\/li><li>30 g de graines de tournesol<\/li><li>40 g de sarrasin<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Pr\u00e9paration<\/h3>\n\n\n\n<ol class=\"wp-block-list\"><li>D\u00e9layez la levure avec le sucre dans les 30 cl d&rsquo;eau ti\u00e8de.<\/li><li>Ne mettez surtout pas de sel : il tuerait la levure.<\/li><li>Dans un saladier, m\u00e9langez la farine, le sel, le son de bl\u00e9 et les graines.<\/li><li>Creusez un puits au centre.<\/li><li>Versez progressivement la levure dans le puits en m\u00e9langeant en m\u00eame temps.<\/li><li>P\u00e9trissez la p\u00e2te jusqu&rsquo;\u00e0 obtenir une p\u00e2te homog\u00e8ne qui ne colle pas aux doigts.<\/li><li>Laissez reposer 40 minutes avec un torchon humide sur le saladier.<\/li><li>P\u00e9trissez de nouveau la p\u00e2te.<\/li><li>Faire un gros pain ou mettez la p\u00e2te dans un moule rectangulaire anti-adh\u00e9sif.<\/li><li>Laissez reposer 1 h avec le torchon humide.<\/li><li>Mettez au four \u00e0 180\u00b0C (thermostat 6) pendant 30 \u00e0 35 min.<\/li><li>Surveillez la cuisson et retirez quand la cro\u00fbte est dor\u00e9e.<\/li><\/ol>\n\n\n<div class=\"wp-block-buttons is-layout-flex wp-block-buttons-is-layout-flex\">\n<div class=\"wp-block-button\"><a class=\"wp-block-button__link wp-element-button\" href=\"http:\/\/guimard.eu\/\">Accueil<\/a><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients 450 g de farine blanche type 55 (farine m\u00e9nag\u00e8re) 20 g de levure fra\u00eeche ou 1 sachet de levure<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":524,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"class_list":["post-539","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/539","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/comments?post=539"}],"version-history":[{"count":2,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/539\/revisions"}],"predecessor-version":[{"id":1186,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/539\/revisions\/1186"}],"up":[{"embeddable":true,"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/pages\/524"}],"wp:attachment":[{"href":"https:\/\/guimard.eu\/index.php\/wp-json\/wp\/v2\/media?parent=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}