Brewed rye bread with dried fruits and nuts

Category: Sourdough bread
Kitchen: Latvian
Brewed rye bread with dried fruits and nuts

Ingredients

Dough:
sourdough on rye wallpaper flour 110 g
peeled rye flour 75 g
water 40 g
Welding:
rye wallpaper flour 85 g
fermented malt 30 g
water 305 g
ground coriander 1 tsp
Dough:
leaven 200g
welding 370 g
rye wallpaper flour 185 g
Wheat flour 100 g
salt 8 g
sugar 30 g
syrup 20 g
dried apricots 40 g
raisins 40 g
prunes 40 g

Cooking method

  • Dough:
  • I mixed the ripe rye sourdough with rye flour and water, covered the jar and left in a warm place for 3 hours 30 minutes.
  • Welding:
  • I mixed flour, malt, spices for bread (cumin, anise, fennel), added a pinch of cinnamon, boiled it all with boiling water and put it in the oven at 65 grams for two hours.
  • Dough:
  • I poured flour, sugar into a bucket of HP (reduced the amount of sugar to 20 g). Mixed the dough with tea leaves, added molasses to it and put it in a bucket of HP for flour. I put it on a batch in the "pelmeni" program for 10 minutes. By the end of the batch, I added chopped dried fruits and hazelnuts.
  • The dough is viscous, put it in a bowl and set it on for 1 hour 30 minutes.
  • She formed oblong blanks on a wet table. Permanent storage -1 hour
  • Baking with steam in the oven at 210 gr. 50 minutes.
  • I baked it in different versions, with a different set of dried fruits and it always tastes the same.
  • Brewed rye bread with dried fruits and nuts

Cooking program:

Kneading in HP, baking in the oven.

Note

The bread is made according to Misha's recipe 🔗
with my changes.
Delicious, literally gourmet bread that can replace any delicious pastry. Judging by the fact that now for the holidays I baked it to all my friends, I like it not only to me.
The names of this bread: Zemgale, Kurzeme, Vidzeme in the regions of Latvia, but all these are variations of the same sweet rye custard bread and they differ from one another only in a set of dried fruits.
Vidzeme - with raisins, Kurzeme add raisins, dried apricots, nuts, and Zemgale - also prunes.
Bake and enjoy, this bread will replace the most delicious pastries.

Iver
So, I got bread. Made according to the original recipe, the only change - instead of molasses, put honey. Knead in a food processor, baked in the oven. Delicious
Tatok
Finally found the recipe! I always ask my husband to bring me such bread from Lithuania. I love it! I'll try on the weekend
barbariscka
Tanya, bake to your health! I would be glad if you like it.
Tatok
Baked! I suffered a little and shoved it into the form)) well, he didn’t want to come off my hands and curl up into a bar)) I’ll try again this weekend. Left with a bang!)) I will try to post a photo. How did you shape him so beautiful?
barbariscka
Quote: Tatok

Baked! I suffered a little and shoved it into the form)) well, he didn’t want to come off my hands and curl up into a bar)) I’ll try again this weekend. Left with a bang!)) I will try to post a photo. How did you shape him so beautiful?
Tanya, I moisten a glass baking sheet with water and form a loaf with wet hands, bake with a hearth on a stone. A little practice and everything will work out, the main thing is that the bread is delicious ...
Jyf
With gratitude for the recipe and advice, I hasten to show my bread!

Brewed rye bread with dried fruits and nuts

Brewed rye bread with dried fruits and nuts
barbariscka
Thanks for the photo, I am very glad that the bread turned out! Bake to your health!
olesyaer
I began to bake this bread, because I love it very much. But I got it just rubber, not a single pore, not a single hole! T. to.I have little experience, then, apparently, I did something wrong. Help me figure it out, please! The first thing that I did not according to the recipe, and this, perhaps, ruined everything, was instead of sourdough in the dough, I poured dark Agram. Then I did everything exactly and strictly according to the recipe. But I just had an iron dough, so I added 200 g of water when kneading. Knead in a bread maker and baked on the "rye" mode. That's all. Everything is in the trash ...
Viki
Quote: olesyaer
instead of leaven, I poured dark Agram into the dough
Dark Agram is just an acidifier. Its composition is a mixture of citric acid with rye and malt flour. Used in conjunction with yeast and in very small quantities. 0.5 to 1% by weight of the flour in the recipe.
olesyaer
It's strange why, then, on the packaging they write that it is used instead of leaven ..
barbariscka
Olesya, the agram's instructions say:
"leaven helps the yeast raise the doughand also gives sourness to the finished bread. "
Make your own spontaneous fermentation starter and I am sure you will have the bread you like so much.
We have a topic about leavens on the forum.
olesyaer
Thank you, the hope of baking a tasty treat is back !!!!
barbariscka
Everything is in your hands ... Good luck!
Tatok
that's what I got, though, baked in the form. I could not cope with the test and form it as it should ((but I got up well! Brewed rye bread with dried fruits and nuts
barbariscka
Perfectly! You can also bake in the form, it is easier to mold, and the result is not worse. The crumb just looks great. I really love this bread, it is one of the tastiest ...
nenasha
Hello! Tell me, is wallpaper flour the same as whole grain flour?
barbariscka
Hello Natasha, yes, you can use whole grain flour.
nenasha
Thanks for the answer! Tell me more you have a sourdough of 100% hydration, something the sourdough turned out to be hefty thick
barbariscka
I have 100% sourdough. The dough according to this recipe turns out to be thick, if it was difficult to knead, you can add a little water, but then adjust in the dough. Flour is different in moisture capacity, sometimes it requires more water. The bread is not very light, but you have to get used to it. Success!
nenasha
Thank you! I'm already betting on baking!
olgavas
I still baked this bread. This is delicious. My favorite bread, because of it, I took up sourdough. Maybe the form, of course, is not ideal and there are still flaws, but there is a field for activity. And if you consider that this is my first rye, custard bread, then everything is just fine.

I really love this bread in the morning with tea or coffee. Mmmm ....
Brewed rye bread with dried fruits and nuts
Viki
Olga, for the first it is very good! Handsome turned out BRAVO!
olgavas
Viki, Thank you. Your praise as a Guru is especially gratifying.
barbariscka
Olga, congratulations! Baking the first custard for this recipe is just great! You will figure out the shape, but the crumb is good. Further it will be even better, success!
olgavas
barbariscka, Thank you . We will still bake. Try, improve. It won't be so scary.
Ryab4ik
Yes, in general, there is no need to be afraid. Cooking, whatever it is, is always about risks and experiments.
Lleexxus
Very good bread, song, not bread. I bake it more often than others. And, in my opinion, it turns out even tastier if you bake it 100% rye, and then dry the cut slices a little (and add the nuts). The rest of the dessert pastry remains unclaimed if it is on the table.
And kavolekat also adds potatoes to it, this is also interesting, try it.
barbariscka
Thank you, I bake Narochansky with potatoes. And this bread is really very tasty, I'm glad I liked it.
Barrakuda66666
Good day! Please tell me, what recipe do you use for the leaven? I want to bake this bread
barbariscka
Hello! You can bake this bread with any active and strong rye leaven. If it rises twice in three hours, then feed it a couple of times before baking and bake it to your health.
Barrakuda66666
barbariscka, oh, I just never cooked with sourdough and never made the sourdough myself, and there are a lot of sourdough options on the Internet, please write, or give a link on which recipe you put sourdough for such bread. Thank you very much in advance)
barbariscka
Go to the topic of leaven and choose what you like. After all, when you grow you will have a lot of questions. You can always consult on the topic.
I baked this bread both on hop sourdough and on grape, and on simple one grown from flour and water.
Barrakuda66666
There is even a topic about sourdough, thanks for prompting, I will try! I made similar bread with yeast, but it turns out not as tasty as I would like, and yours just sunk into the soul)
ninza
Vasilisa, is it possible to bake in a cold-cooker? It's just that there is nothing else now, but I want bread. I have hop sourdough. What mode would you recommend for baking. Thank you in advance.
barbariscka
Nina, you can bake in a cold-cured bread, but it will be different bread. I've only baked in the oven lately.
It is better for you to choose the mode in the topic about sourdough rye bread in cold-brewery.
sixizm
For the first time I tried to bake bread with dried fruits. The dough was kneaded only on rye flour, and seeds were added. It didn't work out well with the hearth baking mold, so I decided not to risk it and baked it in a mold.
It turned out incredibly tasty! Thanks for the recipe.
Brewed rye bread with dried fruits and nuts Brewed rye bread with dried fruits and nuts
barbariscka
To your health! And thanks for the photo, the bread looks very tasty.
Akwarel16
Baked according to your recipe. Instead of molasses, honey. There were no nuts). Coriander too)))). But there was a great desire to try)))). I didn't dare to mold it with my hands, as there was no time for proofing either. But the bread turned out! Delicious! I will definitely bake! Thanks for the recipe !!!!
barbariscka
To your health! The main thing is that the bread turned out. Good luck with your next baked goods!
Katy
do you need to refresh the leaven here before using it in the dough? I have spontaneous leaven in my refrigerator. wandering. that I am. fed the last time a week ago. can it be used in a dough right in this form?
barbariscka
KatyI understand that I am late to answer your question, but better late than never. Unfortunately, I only saw it. The sourdough, of course, must first be refreshed and fed, especially if it has stood for a whole week.
Alexey the second
Vasilisa, hello. can you explain the following?
1.Bread sticks to pastry paper. tried to sprinkle corn and regular flour but does not help.
2. Do I understand correctly that you anointed the surface of the bread with leaven to make it shine?
3. the crust is hard, how to avoid it?
4. the weight of the brew and the leaven does not converge at the beginning of the recipe and at the end. if you add up water, malt, etc., you do not get the weight that is indicated below for mixing

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