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Preparation of seeds, grains, fruits, berries for laying in bread dough

Seeds, spices, grains, cereals are different, nuts are different prepare as follows:
- we clean from dirt, debris
- moisten with water, let it swell for a while
- lay out on a towel, remove excess moisture, blotting with a napkin
- spray a little flour, roll the seeds in flour, remove the excess flour
- we put seeds in bread dough

If the portion of the bookmark is small 1-2 tsp, then soaking can be omitted, this may not affect the dough.
If the amount of grain, cereals, nuts turns out to be more than 1-2 tsp, then the soaking procedure must be carried out, because:
- in dry form, seeds, grain, cereals, nuts will absorb all the necessary moisture, liquid from the dough (set according to the norm of the bookmark), the dough will turn out to be dry, dense, crumbly
- some types of grains and cereals (for example, corn) must be soaked in advance, in order to make the cereals softer, and edible in ready-made bread
- large nuts may remain raw and not baked

The laying of seeds, spices, can be done at the very beginning of kneading the dough, they tolerate kneading well and do not change their shape.
The laying of hard varieties of cereals, grains, nuts can be done at the very beginning of kneading the dough, but you need to be sure that when kneading the dough, they will not turn into flour, crumbs, and will not stain the dough into a dark color, and will not further affect the taste of the finished bread ...
In order for nuts, cereals, grains to remain intact in the finished bread, it is better to lay them in at the end of kneading the dough.
The laying is done at different times (at the beginning or at the end of the kneading), depending on the purpose of such a laying - mix with the dough until smooth, or so that they remain intact in the finished bread.

Dried fruits, sun-dried berries prepare as follows
- we clean it of dirt, debris, take out the bones
- cut large dried fruits into pieces
- fill with water, let it swell for a while
- lay out on a towel, remove excess moisture, blotting with a napkin
- spray the top with flour, roll the dried fruits well in flour to create a small shell on the wet dried fruits, remove the excess flour
- put dried fruits in bread dough

The soaking procedure must be carried out without fail, because:
- in dry form, dried fruits will absorb all the necessary moisture, liquid from the dough, the dough will turn out to be dry, dense, crumbly
- some types of dried fruits must be soaked in advance in order to make them softer and edible in ready-made bread
- large dried fruits may remain raw and not baked

The laying of dried fruits prepared in this way should be placed in the dough at the end of the final kneading of the dough so that the dried fruits remain intact in the finished bread.
If soft (and some dry, such as raisins) dried fruits are put into the dough at the very beginning of the kneading, they will turn into puree and color the dough.
When baking bread in the oven, soft prepared dried fruits can be put into the dough when shaping the bread, for example when rolling a loaf.

Fresh fruits, vegetables and berries
Fresh fruits and vegetables can be put into bread dough, but at the same time, one should bear in mind the degree of their digestibility and hardness.
For example, hard apples can be coarsely chopped and added to the dough at the last stage of kneading.
It is not recommended to put very soft fruits, vegetables and berries in the dough, otherwise they will turn into mashed potatoes when kneaded, color the dough, and give additional moisture to the dough.
When baking bread in the oven, soft prepared fresh fruits, vegetables and berries can be added to the dough when shaping the bread, for example when rolling a loaf. But in this case, it is advisable to roll fruits, vegetables and berries in flour to avoid excessive moisture when baking products.
The laying is done at different times (at the beginning or at the end of the kneading), depending on the purpose of such a laying - mix with the dough until smooth, or so that they remain intact in the finished bread.

Everything! I hope I helped many to understand the principle of laying seeds, grains, fruits, vegetables, berries in bread dough

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