Bread "Special"

Category: Yeast bread
Bread Special

Ingredients

peeled rye flour 250 ml
wheat flour VS 250 ml
water 330 ml
fresh yeast 11 g
dried apples 30 g
dried cranberries 30 g
Madeira 50 ml
carob 1 tsp
salt 1.5 tsp
light molasses (honey) 1 tsp
olive oil 1 tbsp

Cooking method

  • Bread Special
  • 1. Dough: dissolve 5 g of yeast in 270 ml of cold (from the refrigerator) water, mix with rye flour and refrigerate for at least 12 hours.
  • 2. Pour the apples with boiling water, steam lightly and squeeze well. Combine with cranberries, pour over Madeira and leave to soak.
  • 3. Dough: add salt, carob to wheat flour. Dissolve the remaining yeast in 60 ml of water, combine with flour and dough and leave for 10 minutes. Add honey to dried fruits and grind with a blender until a smooth puree (it is very convenient to do this with an immersion blender). Add the resulting puree to the dough and knead at medium speed for 7-8 minutes. Add oil and knead for a couple of minutes. Leave the dough to rise for two hours, during this time, make one workout.
  • 4. On a cutting mat greased with vegetable oil, place the dough and shape the bread. Sprinkle the workpiece with water and let it stand for 45-60 minutes. Bake in an oven heated to 230 degrees with steam for the first 5 minutes. Then lower the temperature to 180 and bake for another 35-40 minutes. Before baking, dust the bread with flour and make cuts.
  • Bread Special

Note

The bread has a fluffy crumb and a very crispy crust. It has a rich rye flavor with a fruity note and a slight sourness. Very, very aromatic and tasty bread. Try it, I highly recommend it.
Cook with love and bon appetit!

P.S. For me, this bread is really special (in some way, anniversary), because exactly a year ago, with the help of our members of the forum, I baked my first bread in my life.

Omela
Marish, feast for the eyes, not bread !!!
MariS
Marish, Congratulations on your anniversary and a wonderful bread !!!
Twist
Ksyusha, Marisha! Thank you, my dears !!!
Inusya
Yeah, pretty girl! I'll take it on board.
I see that after the first tests in the new oven, they began to wear me only according to oven recipes. Something I'm cooling down to the bread maker ... They say the truth - whoever is familiar with fresh meat doesn't eat sausage ...
Twist
I see that after the first tests in a new oven, they began to wear me only according to oven recipes. Something I'm cooling to the bread maker
Inusya, baking bread in the oven is always such a great pleasure for me! This process is very addictive.
Merri
Quote: inusha


... Something I'm cooling down to the bread maker ...

Girls, it seems I am also drawn to the oven! ..
Albina
The recipe is interesting. But am I the only one so dark? What is a carob? Explain, and what can be replaced? You will probably not find this with us in the afternoon with fire
Crochet
Albina, here:

The sweet powder from the pulp of the fruit (pods) of the carob is usually called "carob"... Carob powder tastes a bit like cocoa powder, only very sweet. Carob is recommended as a substitute for cocoa and sugar (chocolate) for patients with diabetes mellitus and overweight people.

You can read about the useful properties of carob here: 🔗
Lena I
Tell me, is it possible to make such a bread not sweet, but, say, with olives? What proportions of flour and liquid will be then?
Twist
Lena I, I would still refrain from olives in this recipe. Both rye flour (and there is 50% of it here) and olives have their own bright taste. And, in my opinion, they will interfere with each other. I would rather take dry herbs - thyme, rosemary, marjoram and mashed baked garlic. At the same time, Madeira and dried fruits are completely excluded from the recipe.Caroba would halve, 330-350 ml of water should be enough, if it is steep, then during the kneading process, you can add a teaspoon at a time, controlling the bun.
The decision is yours, but when using olives, it is better to exclude Madeira.

Lena I
Quote: Twist

Lena I, I would refrain from olives in this recipe. Both rye flour (and there is 50% of it here) and olives have their own bright taste. And, in my opinion, they will interfere with each other. Rather, I would take dry herbs - thyme, rosemary, marjoram and mashed baked garlic. At the same time, Madeira and dried fruits are completely excluded from the recipe. Caroba would halve, 330-350 ml of water should be enough, if it is steep, then during the kneading process, you can add a teaspoon at a time, controlling the bun.
The decision is yours, but when using olives, it is better to exclude Madeira.
Thank you!
I have a "order" for bread with olives, 50% whole flour, 50% plain - I will make this from wheat flour, but from whole rye you can probably Borodinsky?
Thank you.
Lena.
Twist
Lena, sure you may. We have many Borodinsky recipes. Choose the one that you like.
P.S. I will be glad to communicate with you.
Lena I
Quote: Twist

Lena, sure you may. We have many Borodinsky recipes. Choose the one that you like.
P.S. I will be glad to communicate with you.
Thank you!
I walked around Borodinsky, as far as I remember the flour there is just rye, not whole rye, is that nothing? I want bread by leaps and bounds, otherwise their term will run out.
Twist
Lena, such flour, I would take about 30% of the total, the rest is wheat. But they don’t like thick, well-sized bread. By the way, Sanechka laid out rye-wheat bread with caraway seeds - it looks like Borodino and is not difficult to perform. Maybe he'll fit?

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