Whole wheat bread with raisins, hazelnuts and shallots in the oven - recipe photographed on Mcooker: best recipes

Whole grain bread with raisins, hazelnuts and shallots in the oven

Category: Yeast bread

Ingredients
Whole wheat flour	300g.
Wheat flour, premium	200g.
Water	350
Yeast, pressed	10g.
Salt	10g.
Quality honey	1h l.
Filling
Shallots, fresh	80g.
Hazelnuts, crushed	80g.
Raisins, dark	80g.
Vegetable oil	a few tablespoons
Butter	small piece

Cooking method

This bread, at least for me, is the rare exception where it seems to me that the presence of onions is acceptable. Not that I can't get enough of fried onions. No. At one time, for example, I tried hard to bake delicious bread with onions, but nothing worked for me. Perhaps what I added to the bread only spoiled its taste.
But this recipe turned out to be successful. I think this is due to the unusual combination of well-known ingredients - raisins, nuts and fried onions. The sweet taste of this bread goes well with cheese, ham, mustard and homemade chutney.
1. Finely chop the onion. Heat a frying pan, pour vegetable oil on it, add butter, onion. Cook, stirring occasionally, until the onions are soft and golden. Add chopped nuts to the onion in a skillet. Cook the mixture for about 1 minute more. Now add the raisins there. Cook for about 30 more seconds. Place the mixture on a plate to cool.
2. Mix both types of flour, rub the yeast in the resulting mixture by hand until finely crumbled. Add honey, water and salt. Knead the dough until it comes off easily from the table and hands. Add the filling and knead the dough until the filling is evenly distributed over it (if you are kneading in HP, then add the filling 5 minutes before the end of the batch). Dust the table with flour. Form the dough into a ball and place it in a floured bowl, cover it with a towel and place in a warm place for 45 minutes.
3. Place the dough on a floured table. Form the dough into a ball and place it back in the bowl, cover with a towel and place in a warm place for another 45 minutes.
4. Preheat the oven to 250C.
5. Place the dough on a floured table. Divide into two equal parts with a scraper. Form a loaf of each. Transfer the loaves seam down on a towel dusted with flour, cover the top with another towel and put it all in a warm place for 1 - 1:15 hours. or until the workpieces are doubled (the photo shows that my bread stood a little and, as a result, did not rise enough in the oven - folds from the towel are visible on the crust).
6. Transfer the loaves to a shovel. Make one longitudinal cut on each. Spray the oven with water and quickly place the loaves on the stone. Bake for 20 to 30 minutes.
7. Cool the finished loaves on the wire rack. Well-baked loaves should emit a dull "empty" sound when tapped on the bottom.
8. Bon appetit!

The dish is designed for

2 loaves

Time for preparing:

about 4 hours

Note

Chutney - traditional Indian spices that highlight the taste of the main course. Spicy chutneys complement mild dishes well, decorating the table with their bright color.

Boiled chutneys are sometimes made from vegetables, but more often from fruits. They take quite a long time to cook, since the components should be cooked until they are completely boiled. Raw chutneys are prepared by mixing the ingredients together and crushing them into a smooth paste.

Chutneys are usually sweet and tasty. They stimulate the appetite and stimulate digestion.To highlight the taste of the main course, one or two tablespoons of chutney are enough, which is served in small outlets or placed on a plate next to the rice.