Bread with caraway seeds and raisins (oven)

Bread with caraway seeds and raisins (oven)

Category: Yeast bread

Ingredients
Wheat flour, premium	300g.
Whole grain flour	100g
Peeled rye flour	100g.
Pressed yeast	10g.
Salt	10g.
Caraway seeds	1 tsp
Raisins, light or dark	250g.
Water	350g.
Cane sugar	1.5 tbsp. l.

Cooking method

• 1. Dilute yeast and sugar in warm water, add flour, salt and knead the dough. I did kneading by hand, but lately I have been using the program "dumplings" from Panasonic 257 for this.
• 2. If we use a bread maker, then 5 minutes before the end of the program, add raisins mixed with caraway seeds to the tests. If we knead with our hands, then knead the dough until the raisins and caraway seeds are evenly distributed in the dough.
• 3. We take out the dough from the bread machine and form a ball out of it. Put the ball in a bowl, cover with a towel and leave in a warm place for an hour.
• 4. Put the risen dough out of the bowl on the table (I usually do this with a scraper because the dough sticks to the bowl). To make the dough easy to get, you can, at the previous stage, line the bowl with a towel powdered with flour.
• 5. Divide the dough with a scraper into two equal parts. We form a ball out of each. Cover the balls with a towel and leave them on the table for 10 minutes. The dough should rest.
• 6. Form a loaf of about 20 cm long from each ball. (Slightly flatten the dough with your palm so that the diameter of the resulting loaf is slightly longer than the desired loaf, first bend one side to the center of the loaf and then the opposite side, fold the two remaining edges). We lay the loaves seam up on a towel, separating them from each other with a large fold (so that they do not come into contact during the final proofing process). Easier to use for proofing baskets, I use wooden rattan.
• 7. Cover with a towel on top and put in a warm place for final proofing for 1 hour or until the loaves have doubled in volume.
• 8. Preheat the oven to 250C. I am using baking stone. If there is no stone, then an upside-down baking sheet can be used instead.
• 9. Put the loaves on a shovel powdered with flour. Sprinkle flour (I use premium wheat) each loaf and make cuts on the loaves with an ordinary shaving blade. Cut with the angle of the blade quickly and accurately. The dough should not drag behind the blade.
• 
• We make one longitudinal section and several diagonal ones, as if extending from it. The final drawing should resemble a leaf on a tree.
• 10. Cover the loaves with a towel and leave for another 10 minutes.
• Quickly spray the oven with water from a spray bottle, plant the loaves on a stone (or a baking sheet that we use instead) and close the oven.
• 11. Reduce the temperature to 220C and bake for 30 minutes until tender. If you tap the finished loaf with your finger on the bottom, it should make a dull empty sound. I usually lift the loaf with one hand in a mitten right in the oven and with the other knock on the bottom to check.
• 12. Cool the ready-made loaves on the wire rack. Bread becomes too tough after baking in some ovens. To restore its softness, you need to cover the hot bread, which has just been taken out of the oven, with damp paper towels (wet them under the tap, squeeze, straighten and cover the bread with them). The bread will absorb the moisture it needs. I usually use two towels per loaf.

The dish is designed for

Two loaves

Time for preparing:

about 3 hours

Note

The bread is exceptionally good with soft cheeses like brie, for example. Or just like that. Bon Appetit!

Shl. Useful additions:
1. Whole grain flour can be omitted. I love to use it everywhere, even in desserts. Therefore, it is also present in this recipe.
2. Can be baked without sugar.It is needed not for taste, but for color. It is sugar that gives bread such a deep and rich brown color. Sometimes I bake using expensive varieties of Italian, French or German flour. This flour is usually rich in sugars and does not require the addition of additional sugar.

Similar recipes

Rye-wheat bread with caraway seeds (SanechkaA)

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You have got a beautiful bread!
With the first one you!

Thank you. I have been baking bread for a long time, first in KhP, then, disappointed in automation, in the oven. But this is the first time I share the recipe on the forum.

That's a good start!
We are waiting for many, many different breads from you

What a beautiful idea of ​​notches on bread !!!
Thank you!
And the recipe is very interesting! I can't even imagine the taste of such bread - raisins and caraway seeds together - an original combination!

What a beautiful idea of ​​notches on bread !!!

The technique of slicing bread before baking is extremely old. It is believed that the drawing on the bread is the signature of the baker. In addition, the incisions provide additional crunchy corners on the bread.

I can't even imagine the taste of such bread - raisins and caraway seeds together - an original combination!

Raisins and caraway seeds combined with rye flour are very traditional. There are very, very many recipes (not only bread) that, on the one hand, amaze with their simple and, on the other, sophistication.

Try this Brie Bread and believe it will be your favorite breakfast!

Thank you!
I immediately brought your idea of ​​incisions to life: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144075.new#new
I'll try to bake with caraway seeds and raisins one of these days!

Idol32, baked bread according to your recipe. : girl_claping: I liked it very much, I love bread with raisins and caraway seeds.
I baked in the oven, though my daughter had an electric one. The next one I will try to bake in my hp.
And here are the pictures of the bread itself, I took pictures with my phone, but I think that you can see how beautiful and tasty it is ...

What a good one came out!

Why didn't you make cuts? The cuts on the bread are like the signature of the master - beauty! Plus, the corners on the crust ...

Try it somehow - it's not difficult and how great! Before cutting, the loaf can be sprinkled not only with flour, but also with poppy seeds for a light loaf, sesame seeds for dark or cocoa for sweet bread.

Thanks for the recipe!

[2 Olga from Voronezh]

2 Olga from Voronezh

To your health!

I didn't make cuts because my daughter's knives are dull, and there are no blades ...

Of course, such a blade is now almost exotic, and with a knife, the correct cuts on the dough cannot be made.

and with a knife, the correct cuts on the dough cannot be made.

Why? I make cuts perfectly with a sharp, thin fillet knife - it's more convenient even than a blade

Why? I make cuts perfectly with a sharp, thin fillet knife - it's more convenient even than a blade

I probably can't sharpen a knife like that - the dough always reaches for the knife

[10. Cover the loaves with a towel and leave for another 10 minutes.]

10. Cover the loaves with a towel and leave for another 10 minutes.
Idol32, during this time the dough is not ventilated or the towel is damp?

[2 Olga from Voronezh]

2 Olga from Voronezh
I cover with a regular towel, not wet. I tried to cover with a film or a towel - the loaves were not aired. In principle, this stage can be skipped, I waited 10 minutes in order for the incisions to spread better on the loaves.

As my experiments showed, the difference between the loaves on which the cuts were made and immediately sent to the oven and those that stood for 10 minutes under a towel is minimal ..

I probably can't sharpen a knife like that - the dough always reaches for the knife

So, before cutting, we dip it in water every time - and it will be perfectly cut into strips of any length and width.

I cover the dough piece with a large grocery bag, which is called a "T-shirt", it turns out to be high, does not interfere with the rise of the dough, does not wind it

[2 Admin]

2 Admin

I did not understand about the stripes. I meant that when you cut the loaf, the dough reaches for the knife.Of course I tried to wet it - it does not help. I read that a knife is needed very, very sharp. But with the blade there are no such problems.

[Idol32]

Idol32 Your bread is just a miracle! : bravo: Hell without raisins and caraway seeds, mine do not eat, sugar was added to the usual. It turned out very tasty and very "home-like" Respect to the author!

to your health!

[2 Admin]

2 Admin

I did not understand about the stripes. I meant that when you cut the loaf, the dough reaches for the knife. Of course I tried to wet it - it does not help. I read that a knife is needed very, very sharp. But with the blade there are no such problems.

Not stripes, but thin notch lines
It is more convenient for me to do this with a long, sharp knife for slicing fish fillets - it is narrow and long. With a wet knife, you can immediately make a narrow and long incision. Or a short one!

The blade is short in length, it is not convenient for the hand to cut so long ... although, as anyone ...

[baker's lame]

Ah, I got it. I got a real one for myself baker's lame... So now I have no problems at all with cuts.

Hello dear Igol32 (sorry, unfortunately I do not know your name) ... I would like to clarify the situation .... In fact, this is a recipe from the book by Richard Bertinet "Your bread. Amazing art and simple pleasure." And it is not very nice to appropriate other people's recipes !!! Please indicate the source!

Hello dear Igol32 (sorry, unfortunately I do not know your name) ... I would like to clarify the situation .... In fact, this is a recipe from the book by Richard Bertinet "Your bread. Amazing art and simple pleasure." And it is not very nice to appropriate other people's recipes !!! Please indicate the source!

Thank you for bringing the villain to clean water! I have never hidden whose recipe it is.

Delicious bread. The youngest son asked me to bake bread with raisins, I remembered that I was putting your recipe in bookmarks. The bread is wonderful! Thanks for the recipe!
Only raisins I put about half as much (according to the availability in the house).

To your health!

The bread is just great, no words! It turned out the first time, very easy to prepare. Only I did not bake it on a hearth, but in a rectangular shape. The combination of raisins and caraway seeds was a discovery for me. I love both very much, but I would not have guessed to use it together. Very, VERY tasty! Thank you!

To your health! One note - if you want the bread to stay fresh longer, soak the raisins in water for 4 hours before adding them to the dough. Use the water in which you soaked the raisins when kneading. The bread will turn out even better: the raisins will not take water out of it and the bread will not quickly become worms.

Thanks for the valuable advice, I'll take note

Gorgeous bread turned out! Thank you so much!

[Idol32]

Thank you Idol32! Baked, but in a bread maker. At first I thought in the oven, but I got scared, I was still baking bread in the oven for YOU.
It turned out great bread! Baked on the program: bread with raisins - 5 hours, the rest is all according to the recipe inside and out. BUT, I want to do it in the oven too!
In general, I am delighted with the bread from the oven!



How delicious he is! The color comes from cane sugar and rye flour and black raisins! The combination of caraway seeds and raisins is the best for cheese, morning sandwiches!
Thanks for the recipe!

I add in a cut.



Very unusual and delicious bread. My raisins are black jumbo, very large, so the sweet blotches are quite large, if you replace it with a small one, then the caraway will be brighter and come to the fore. And you can also put one and a half tablespoons of caraway, which I will do next time.

[Bast1nda]

Bast1nda, Natalia, did you strictly follow the recipe? I baked on Diet with raisins in Panasonic, added a decent amount of water. Another question: is cane sugar important here?

[$ vetLana]

$ vetLana, good day!
Reed is important - it gives a shade and a caramel flavor, but its absence is not fatal either. baked strictly according to the recipe

[Idol32]

Idol32, In the process of kneading the dough, what consistency should be? I got a little watery. There is no way to form a ball with this.

Good day! The moisture content of the dough is 70%, this is quite a lot, but the ball can be rolled out of it. If not, it means that either the flour is weak, or the kneading is not good enough and you have not been able to develop gluten well. You can try doing 2 folds every 20 minutes during the first proof. This will help to strengthen the dough framework.

[Idol32]

Idol32, Can I have less raisins?
It seems that they have already tried to emboss less or will affect the taste.

It is over to affect the taste. If you don't like it, reduce it. Your bread is your rule!

[Idol32]

Idol32, I like the bread!
And the raisins are smaller, but so large!
Thanks to Bast1nda, Natalia, I bake bread in a bread maker. Thank you! I use your experience!

I don't have a bread maker, but I really liked the recipe. You will need to buy a bread machine for yourself and it will be much easier.