Wholegrain rye-wheat bread with sourdough dried fruits

Wholegrain rye-wheat bread with sourdough dried fruits

Category: Sourdough bread

Ingredients
Rye sourdough (100%)	150 g
Whole grain rye-wheat flour	250 g
Water	130 g
Honey	25 g (1 tbsp. L.)
Salt	0.5 tsp
Raisins	½ stack
Dried apricots	½ stack
Prunes	½ stack
Sesame	for sprinkling
Butter	10 g

Cooking method

• This bread is especially fond of our family, we eat it as a dessert with tea and honey. True, I usually bake it from rye (peeled) flour, and whole-grain rye flour in our city suddenly ran out everywhere. But this rye-wheat bread is no less tasty.

• 1. Knead a dough of 150 g of sourdough, 100 g of flour and 100 g of water. We leave it for 3 or more hours, the dough should bubble, rise and drop slightly.
  2. Knead the dough. Add 150 g of flour, 30 g of water, honey, salt and dried fruits to the finished dough. I advise you not to regret dried fruits, so that there are more of them in each cut off piece. If the dough turns out to be dry, add more water, it is for this bread that it should be a little more liquid. At this point, my electronic scales stopped working, so the amount of dried fruit is indicated in the glasses.
  3. Form the dough with wet hands and place it in a mold previously greased with butter. Sprinkle with water and sprinkle with sesame seeds (you can also use nuts, sunflower seeds, pumpkin seeds, flax seeds, etc.).
  4. Put the mold in a warm place and cover with a towel. The dough should double in size, it took me 2.5 hours.
  5. We put the approached bread in an oven preheated to 220 degrees, pre-spray the oven with water.
  6. Bake for 35-45 minutes. The bread should brown. Since the composition contains dried fruits, they can stick to the mold, wait a couple of minutes, and the bread will easily fall behind the mold. I do not advise you to wait longer, the crust may get wet.
  Cut and eat with honey, butter, jam or just like that. Bon Appetit!

• The bread is sweet and aromatic due to dried fruits, the crumb is elastic, the crust is thin and crispy. Great alternative to sweets and cookies. Each time you change the filling (for example, seedless dates, dried berries, candied fruits, nuts) you get a new bread for your tea.

The dish is designed for

per loaf 750 g

Time for preparing:

6 hours 35 minutes

Note

Flour I used SibTar LLC rye-wheat wallpaper bakery from whole grain.

Similar recipes

Rye bread with dried fruits and nuts (Lika)

Rye-wheat bread with dried fruits (V-tina)

Brewed rye bread with dried fruits and nuts (barbariscka)

[OlyaJuchka]

Wonderful bread, OlyaJuchka
Additives perfectly improve the taste and diversify the bread! Thanks for the recipe!
Now I will look for the flour from which you baked this bread.

In the main photo, the bread lies on a linen towel, which my grandmother woven and embroidered, such a towel is called a towel. My mother gave it to me before the wedding, as a dowry. I value it very much.

[OlyaJuchka]

In the main photo, the bread lies on a linen towel, which my grandmother woven and embroidered, such a towel is called a towel. My mother gave it to me before the wedding, as a dowry. I value it very much.

OlyaJuchka
What wealth, what beauty
And so snow-white !!! What a wonderful job! This is the THING !!!
Thank you for paying my attention! Take care, and then you will pass it on to your children: is it possible for both the girl and the boy?

[OlyaJuchka]

Wonderful bread, OlyaJuchka
Additives perfectly improve the taste and diversify the bread! Thanks for the recipe!
Now I will look for the flour from which you baked this bread.

Thank you. I think this flour is not important here, I baked this bread on it for the first time. Prior to that, I always baked simply on peeled rye flour. True, on whole grain, for me it turns out better.

Thank you. I think this flour is not important here, I baked this bread on it for the first time. Prior to that, I always baked simply on peeled rye flour. True, on whole grain, for me it turns out better.

I bake on peeled rye, whole grain wheat and 1st grade wheat. This flour is whole grain, should be only 1/3 of the 1st grade wheat flour, otherwise I can't (wild heartburn)
I can't buy whole grain rye yet, that's why I paid attention to the package.

By the way, here's another feature I noticed. In various books I read that in Russia bread was baked with sourdough and it did not get stale for a long time, but my bread, which I baked before, after two or three days already began to stale. I couldn't understand what was the matter. So the bread, baked in whole grain flour and wrapped in a towel, really lay for a week. Here it turns out what's the matter

By the way, here's another feature I noticed. In various books I read that in Russia bread was baked with sourdough and it did not get stale for a long time, but my bread, which I baked before, after two or three days already began to stale. I could not understand what was the matter. So the bread, baked in whole grain flour and wrapped in a towel, really lay for a week. Here it turns out what's the matter

I have already forgotten what bread with yeast Peku with modern French sourdough is. I don't like bread with sourness, so I like this sourdough better, although I think that any sourdough can be used to bake bread that is not sour
I have no problems with preserving and storing bread: a 3-layer bag for bread perfectly preserves, sometimes, simply, a new plastic bag.
And sourdough in Russia is old dough and unwashed dough!

Girls, I now add 1 ampoule of 10 ml of glucose to each bread when kneading, well, but I subtract these 10 ml from the total amount of liquid - the bread turns out amazing, it lies in a simple plastic bread box for a week - it does not dry out and does not grow moldy, unless of course it is eaten faster

[OlyaJuchka]

OlyaJuchka,
and your grandma, from what year?

[nut]

Girls, I now add 1 ampoule of 10 ml of glucose to each bread when kneading, well, but I subtract these 10 ml from the total amount of liquid - the bread turns out amazing, it lies in a simple plastic bread box for a week - it does not dry out and does not grow moldy, unless of course it is eaten faster

nut
Ira, I will definitely do it too! Thank you!
Although my bread is still behaving well, it does not grow moldy, but glucose is useful not only for people

Wow, what a beautiful bread! A useful self-submissive! Yes, you have inherited a valuable inheritance. I also have the same, even great-grandmothers ...

I have no problems with preserving and storing bread: a 3-layer bag for bread perfectly preserves, sometimes, simply, a new plastic bag.
And sourdough in Russia is old dough and unwashed dough!

What bag? Paper? I wrap it in three towels, but purely aesthetically, I don't like it. And I remember my grandmother's piece of dough when I decided to help my grandmother: I washed the dough and threw this piece away))) And she also had a whorl, a pine stick with twigs, something like our whisk. I was little, so I don't remember much, and we were with her only in the summer, Bryansk region is far from Sverdlovsk

Wow, what a beautiful bread! A useful self-submissive! Yes, you have inherited a valuable inheritance. I also have a similar one, even great-grandmothers ...

Thank you

And even a great clever girl who worked on photography!

I have already forgotten what bread with yeast is Peku with modern French sourdough.I don't like bread with sourness, so I like this sourdough better, although I think that any sourdough can be used to bake bread that is not sour

This is only in my plans, malt sourdough, French, whole grain bread ... Apparently I will only get there in winter, ... a private house, a vegetable garden, a little son and a husband to boot. Everything needs to be done.

And even a great clever girl who worked on photography!

Thank you, I tried

[OlyaJuchka]

What bag? Paper?

OlyaJuchka
I couldn't find a photo of my bread bag. I'll look for more. But similar: three-layer - cotton fabric, cellophane, linen fabric. I bought it through an online store. Conveniently! The bread keeps well.

Clearly, I don't really want to mess with polyethylene. I’m thinking about a wooden bread box. Can someone tell me how bread is stored in such a bread bin? Or maybe this has already been discussed? I would appreciate that

Clearly, I don't really want to mess with polyethylene. I’m thinking about a wooden bread box. Can someone tell me how bread is stored in such a bread bin? Or maybe this has already been discussed? I would appreciate that

We discussed it !!!! You can view https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=2778.0

Thank you very much! I will study

[OlyaJuchka]

OlyaJuchka,
and your grandma, from what year?

Since 1922, and she lived for a long 83 years, kept the farm, worked, raised seven children and even more grandchildren. In general, I am still very, very far from her.