Bread "Raspberry Paradise"

[Pre-enzyme:]

Bread "Raspberry Paradise"

Category: Special bread

Ingredients
Pre-enzyme:
Liquid Raspberry Yeast	110 ml.
Whole grain flour	120 g
Natural honey (sugar)	0.5 tsp
Dough:
Pre-enzyme	whole
Wheat flour	260 g
Wheat bran	10 gr.
Dried raspberry flour	15 gr.
Infusion of dried raspberries	160 ml.
Raspberry syrup	2 tbsp. l.
Salt	1 tsp
Butter	25 gr.

Cooking method

• I live in Crimson Paradise. Surrounding our village, raspberry trees stretch around for hundreds of meters. In the summer, I often visit them, collect fragrant wild berries, and dry them at home and cook compotes. And on winter evenings we enjoy the aroma and taste of summer!
• And the sky in our area is blazing with crimson sunsets. On one of those evenings I got the idea to bake raspberry bread. I already had liquid raspberry yeast. And even once I baked bread on them. The first raspberry bread, although it was very tasty, but the raspberry aroma and taste was poorly guessed in it. This time, inspired by the raspberry sunset, I decided to repeat the raspberry bread by adding a variety of raspberry additives * to the dough - syrup, flour and infusion of dried berries.
• And in this thread, I want to show the difference between "young" and active yeast, fed after baking bread and stood for 1.5 weeks in the refrigerator. How to cook them, I described in detail in the topic "Liquid yeast from fruits, vegetables, herbs, tea"... Let me remind you how to do this.
• 1. Cooking liquid yeast.
• In a jar with a capacity of 0.5 liters. pour water at room temperature. Add 1 tbsp. l. honey (sugar) and stir. Add 2 tbsp. l. dried raspberries. Close the lid and leave in a warm place (t = 25 - 27 * C) for 7 - 10 days.
• 
• When a little foam appears in the can (on the 2nd - 3rd day), gently shake the can, open the lid and release the gas.
• 
• This should be done 3-4 times a day. The yeast will be ready when the contents of the can sink to the bottom, there will be a lot of foam when you shake it, and when you open the can you will hear a hiss.
• 
• 2. Preparation of the pre-enzyme.
• 6 - 7 hours before the preparation of the pre-enzyme, we take the yeast out of the refrigerator and let it play.
• 
• Mix liquid yeast and flour, add a little honey, cover with a film, puncture it in several places with a toothpick.
• 
• And we put the jar with the mixture in a warm place (25 * - 27 * C) for 10 - 16 hours until the volume increases by 2 - 3 times. The lower the temperature and the "younger" the yeast, the longer it will take to prepare the pre-enzyme.
• The pre-enzyme on "young" yeast was preparing for 15 hours. And it increased in volume by less than 3 times. The pre-enzyme on yeast, fed after baking the first bread and standing in the refrigerator for 1.5 weeks, cooked for me for 10 hours and increased in volume more than 3 times. It reached this volume after 7 hours, but I decided to withstand a little more time.
• 
• The difference is not only in time and volume, but also in the structure of the pre-enzyme... On active yeast, it is more bubbly and fibrous.
• 3. Preparation of the dough.
• 3.1. In the evening I did infusion of dried raspberry berries... For this, 3 tbsp. l. berries poured 1 tbsp. boiling water and insisted in a warm place. The infusion turned out to be very tasty, with sourness.
• 
• 3.2. Raspberry flour I did it by grinding dried berries and sifting the resulting mass through a sieve.
• 
• 3.3. I made the dough in a bread maker on the kneading program (I have "Pelmeni").
• Mix the pre-enzyme and all other ingredients (except for butter) until a coarse bun for 2 - 3 minutes. We reset the program and leave the dough in the bucket of the bread machine for 10-15 minutes for autolysis.
• 
• 3.4. Then we turn on the same program for a full cycle (I have 20 minutes) and knead the dough, controlling the bun. It should be soft and not sticky to the bucket.After 10 minutes, add butter and knead the dough until well-developed gluten.
• 
• 3.5. We spread the dough on a work surface, dusty with flour, and form a ball. Put the dough in a bowl greased with vegetable oil, cover it with cling film and leave it in a warm place until it increases in volume by 2 - 3 times.
• 
• It took me 2 hours. It may take more or less time depending on the strength and "age" of the liquid yeast and the temperature at which the dough is fermented.
• 4. Formation of the workpiece.
• We spread the dough on a work surface, dusty with flour.
• 
• Gently, trying not to squeeze out bubbles, stretch the dough and shape it. The first time I formed the bread with a loaf. This time - in the form of a ball. We put the workpiece on a baking sheet, greased with vegetable oil.
• 
• 4. Proofing the dough.
• We put the baking sheet with the workpiece in a warm place for proofing until the volume increases by 2, 5 - 3 times. Bread on "young" yeast was brewed for about 2 hours. Bread on fed and more active - 1.5 hours.
• 
• 5. Baking bread.
• 5.1. With a sharp knife we ​​make cuts on the workpiece.
• 
• 5.2. We spray with water from a spray bottle. We bake in an oven preheated to 250 * C for 10 minutes, then lower the temperature to 230 * C and bake until tender (my total time was 30 minutes).
• 5.3. Wrap the finished bread in a towel and let it cool completely.
• 
• 
• Yeast bread of different "ages" turned out to be very tasty. But, firstly, it took different time to prepare it. Secondly, the bread with more active yeast turned out to be more airy and bubbly, despite the fact that I weighed it down with raspberry flour.
• 
• 
• Well, raspberry additives in the form of syrup, flour and infusion of dried berries made a second bread with a completely indescribable taste! The smell of raspberries literally enveloped the entire kitchen already at the stage of kneading the dough. And while baking, I got the impression that I was baking a raspberry pie. And now the raspberry notes sounded brighter in the taste of the bread! Delightful taste! You can't serve such bread with borscht! Not bread - but delight! Help yourself, dear! Welcome to Raspberry Paradise!
• 
• Besides the fact that this bread is tasty, it is also very helpful... Baked on live yeastexisting in nature itself, and raspberry supplements, it, of course, is rich in substances that are found in raspberries: sugars, fiber, pectin substances, organic acids, salts of potassium, magnesium, sodium, calcium, phosphorus, iron, copper. These substances are stored during fermentation and heat treatment when baking bread and enter the body in an easily digestible form.
• In addition, making bread with whole grain flour and bran supplies it with fiber, B vitamins and vitamin E, minerals, iron, zinc and selenium, antioxidants, plant estrogens. And the particles of the grain shell, which contain bran, help to regulate metabolic processes in the body and increase immunity.
• The whole the benefits of this bread can be seen with the naked eye in this photo.
• 
• And this the same crimson sunset.
• 

Time for preparing:

10 hours + 5 hours

Cooking program:

Oven

Note

After I posted this recipe, Lena-kubanochka dedicated a bread to this here this poem and gave it to me. Thank you Lenochka !
I've been looking for a place in the world for a long time,
Where childhood is hiding from adults.
The colors smell very tasty there,
And the rain tells fairy tales.

There is a magical forest in that place,
Raspberries grow there, almost up to heaven.
And there is a river of milk
Kissel steep banks ...

Everybody has crimson dreams there
By the light of the gentle moon.
Cheerful Raspberry Happiness
At the meeting, he says to everyone: "Hello!"

There's no room for show
They are glad to have bread for the ruin.
And wonderful magical sunsets
They remind berry aromas.

Luda revealed a secret for me,
To that Place by presenting a ticket.
I know the way to that Crimson paradise.
I need to bake Raspberry loaf!

I love raspberries !!!!! I love everything raspberry! How delicious it is !!! With milk !!!!

Stunned! I read it like a fairy tale! Raspberry sunsets, raspberry bushes, raspberry bread and probably raspberry wine, right? And I don't have dried raspberries, so you don't have to bake!

[Not bread - but delight!]

You can't serve such bread with borscht! Not bread - but delight! Help yourself, dear!

Ludmila, what kind of fairy tale created
Elena, we think in the same way I send a message, and "it has already been sent to me, you will correct it." I looked, but the thoughts are similar

[Tumanchik]

Irisha, Lenochka, Albina, thank you, my dears! How nice that you reacted with lightning speed to the recipe. I still correct it, but here such a high mark. So I'll leave it as it is!

Stunned! I read it like a fairy tale! Raspberry sunsets, raspberry bushes, raspberry bread and probably raspberry wine, right?

Helen, and there is raspberry wine! Three years of exposure! So come fly, I will treat you to everyone and give you with me!

Tumanchikhow I like your new nickname! How can you change it? I took mine without thinking too much. And now he cuts my own eye.

[lappl1]

lappl1Lyudochka is beautifully written, the smell of raspberries, summer is immediately felt. The bread is beautiful! Thanks for the delicious bread!

[Ludmila]

Ludmila, How interesting! How beautiful the bread turned out to be, it's a pity that you can't feel the aroma through the screen to complete the picture.

Well, what a beauty! This is me about nature. And tasty - and that's about bread. And I don't have dried raspberries either ... I solemnly swear - at least a little in the summer, but I will dry it in order to put the yeast on and bake the bread. And then all the leaves, leaves ...

Thank you! Just fabulous bread!

Due to the complete absence of forest raspberries, this does not shine for me at all.

I read the recipe, and now I smelled of raspberries.

due to the complete absence of raspberries, it does not shine at all

The store sells frozen raspberries. I have one in the freezer.

[Albina]

Albina, yes, we have this raspberry from the packages barely smells - one disappointment. There is no comparison with the forest. I tried to add it to the pie, so only by the bones and realized that raspberries. And yeast won't work on it at all, I'm afraid. I'd better wait for summer, all of a sudden where we manage to dial, dry real and fragrant.

Fuck - don't get up

Fabulous bread !! A story breeds a dream!
Here's the yeast I'll put! Thank you very much for your hard work and popularization of such an interesting method of making bread!

Lyudochka, tell me, but on different yeast the structure of the bread is different, or, as usual, it just depends on the composition, that is, on the types of flour, etc. I'm just wondering which yeast to try to start to remove?

[Lyudochka!]

Lyudochka!The beauty!

[Anatolyevna]

Anatolyevna, + Gala +, paramed1, Tricia, Anna1957, girls, thank you all, my dears! I am very pleased with your comments! I just want to treat all of you with this bread! I really hope that someday you will try to bake it. And I am always at your service!

it is a pity that it is impossible to feel the aroma through the screen, to complete the picture.

+ Gala +, Checkmark, and I'm very sorry. When I baked this bread, I flew away from the smell ...

And I don't have dried raspberries either ... I solemnly swear - at least a little in the summer, but I will dry it so that I can put the yeast on and bake the bread. And then all the leaves, leaves ...

Veronica, look ... I wrote it down for myself!

The store sells frozen raspberries. I have one in the freezer.

Albina, you can make yeast from frozen raspberries. The Chinese, in any case, do. Raspberry jam can be found for syrup. Only there will be no raspberry flour. Well, okay. You can replace it with regular or bran.

[Rada-dms]

Rada-dms, ang-kay, Thank you, my darlings ! I am very pleased that you came to see me!

Lyudochka, tell me, but on different yeast the structure of the bread is different, or, as usual, it just depends on the composition, that is, on the types of flour, etc. I'm just thinking about which yeast to try to start removing?

Rada-dms, Olya, yes different. On fresh material, holes are larger. I only had banana peels from fresh, and everything else was from dry material.But it seems to me that even from dried fruits, berries and tea, the holes will become larger over time. The second raspberry bread turned out to be different - much more magnificent. The first had a lot of big holes, but they were somehow single. but on fresh banana material, all the bread is full of holes. So get something fresh. And there is no need to rush. Let the yeast mature properly. It is even advisable to feed them one more time before baking. I was convinced of this on the second raspberry bread.

[lappl1]

lappl1, Thank you! Feed with the same raw materials?

[Rada-dms]

Feed with the same raw materials?

Rada-dms, you can do the same, or you can do the other. For example, I made yeast on bananas, and added food, for example, with apples (peel). And also sugar (honey) - 1. tsp.

[Ludmila]

Ludmila, Lyudochka, what a beautiful bread! I'm still guessing your bread on the tape! Pts handsome! Somewhere I saw dried strawberries and raspberries on sale .... Damn sclerosis !! Well, I’m not trying to start with pear-banana!

[And yeast won't work on it at all, I'm afraid.]

Albina, we have this raspberry from the packages barely smelling - one disappointment. There is no comparison with the forest. I tried to add it to the pie, so only by the bones and realized that it was raspberry. And yeast won't work on it at all, I'm afraid.

And I thought to try But I don't want to translate the product either.

[Lyudochka]

Lyudochka, this bread is very useful. In my fridge, it seems that this yeast spontaneously originated in a jar of pureed raspberries. They ate almost the entire winter, but lost a bit in the refrigerator. Yesterday I looked, and there it was already beginning to wander. So fate is me to bake this yummy. Thanks for the wonderful bread.

[Raspberry jam can be found for syrup.]

Albina, yeast can be made from frozen raspberries. The Chinese, in any case, do. Raspberry jam can be found for syrup.

I encouraged you, Lyudochka, otherwise I was upset. I also had a thought flashed raspberry jam syrup

[Albina]

And I thought to try But I don't want to translate the product either.

Albina, there you need 4 tbsp. l. fresh raw materials! You can't translate much.

I read it like a fairy tale! Raspberry sunsets, raspberry bushes, raspberry bread and probably raspberry wine, right?

To whom is wine, but I have some kind of raspberry inspiration right away ... Luda, this is for you

I've been looking for a place in the world for a long time,
Where childhood is hiding from adults.
The colors smell very tasty there,
And the rain tells fairy tales.

There is a magical forest in that place,
Raspberries grow there, almost to heaven.
And there is a river of milk
Kissel steep banks ...

Everybody has raspberry dreams there
By the light of the gentle moon.
Cheerful raspberry Happiness
At the meeting, he says to everyone: "Hello!"

There's no room for show
They are glad to have bread for the ruin.
And wonderful magical sunsets
They resemble berry aromas.

Luda revealed a secret for me,
To that Place by presenting a ticket.
I know the way to that Crimson paradise.
I need to bake Raspberry loaf!

And how to dose banana skins?

[Lyudochka]

Lyudochka, this bread is very useful. In my fridge, it seems that this yeast spontaneously originated in a jar of pureed raspberries. They ate almost the entire winter, but lost a bit in the refrigerator. Yesterday I looked, and there it was already beginning to wander. So fate is me to bake this yummy. Thanks for the wonderful bread.

notglas, Anya, to your health! Thank you for evaluating my recipe!
Of course, it should be great with your raspberries! Only if you have it with sugar, then sugar should not be added to the yeast. And yeast should not contain a lot of sugar, because there will not be fermentation, but conservation. So you calculate the proportions. If anything, tell me. Let's think together how best to do it.

[this yeast spontaneously spawned in a jar of pureed raspberries.]

In my fridge it seems this yeast spontaneously spawned in a jar of pureed raspberries. They ate almost the entire winter, but lost a bit in the refrigerator. Yesterday I looked, and there it was already beginning to wander.

Exactly, I remember How quickly they even fermented in the refrigerator. Mine didn't even touch. And it was already liquid yeast. And I still quietly crumbled it. It's a pity to throw it away. Oh here what a reindeer he is they are what liquid yeast

[Anna1957]

And how to dose banana skins?

Anna1957, Anya, I put a kiss on her (from a medium banana) + some dried apples and lingonberries. Look in mine banana yeast bread... It should be clear there. And in the very topic Liquid yeast from fruits, vegetables, herbs, tea go down. If anything, I'm always there. I will answer.

Exactly, I remember How quickly they even fermented in the refrigerator. Mine didn't even touch. And it was already liquid yeast. And I still quietly crumbled it. It's a pity to throw it away. Oh there he is, what kind of reindeer they are what kind of liquid yeast

Apparently raspberries are very good for this! it is a pity that I did not get to this topic in the summer. Well, nothing, this summer I will definitely make yeast on fresh raspberries.

To whom is wine, but I have some kind of raspberry inspiration right away ... Luda, this is for you

I've been looking for a place in the world for a long time,
Where childhood is hiding from adults.
The colors smell very tasty there,
And the rain tells fairy tales.

There is a magical forest in that place,
Raspberries grow there, almost to heaven.
And there is a river of milk
Kissel steep banks ...

Everybody has raspberry dreams there
By the light of the gentle moon.
Cheerful raspberry Happiness
At the meeting, he says to everyone: "Hello!"

There's no room for show
They are glad to have bread for the ruin.
And wonderful magical sunsets
They resemble berry aromas.

Luda revealed a secret for me,
To that Place by presenting a ticket.
I know the way to that Crimson paradise.
I need to bake Raspberry loaf!

Lenochkaaaa! How did you move me! You have no idea! I know that you are a poet! But every time your poems touch the most secret strings of the soul. You know, these lines in the recipe itself are asking ... Can I post them there?

Can I put them there

They're yours, do whatever
When I read the recipe, I immediately wanted to react like this. I will definitely bake such bread!

[Ludmila]

Ludmila, I just had raspberries crumpled with a fork, it was very sweet in our forest this year, I put a tablespoon of sugar on a liter jar and put it in the freshness zone. I thought it would turn sour quickly, but survived. I will not add sugar to bread at all, I like salty more.

[Ludmila]

Ludmila, Lyudochka, what a beautiful bread! I'm still guessing your bread on the tape! Pts handsome!

Nikusya, Ilona! How nice it is to hear that from you! Thank you dear !

Somewhere I saw dried strawberries and raspberries on sale .... Damn sclerosis !! Well, I’m not trying to start with pear-banana!

Ilona, ​​yeah, come on, first figure it out with the pear and banana, and then remember where the raspberries and strawberries are sold.

[Ludmila]

Ludmila, I just had raspberries crumpled with a fork, it was very sweet in our forest this year, I put a tablespoon of sugar on a liter jar and put it in the freshness zone. I thought it would turn sour quickly, but survived. I will not add sugar to bread at all, I like salty more.

Anya, well then, everything is all right. Do with this raspberry!

They're yours, do whatever
When I read the recipe, I immediately wanted to react like this. I will definitely bake such bread!

Len ... Thank you for such a generous gift! And for the fact that you are already planning to bake such bread! I love you...

New bread-Hurray! : rose: Thank you, Lyudochka, very curious, it means that aromatic additives are not fermenting. We must take advantage of this! Can make such a dessert bread!

Apparently raspberries are very good for this! it is a pity that I did not get to this topic in the summer. Well, nothing, this summer I will definitely make yeast on fresh raspberries.

Lyudmila, yes! When we cut down a section of the forest and it was overgrown with raspberries, there was a lot of it and it’s not a pity to translate it, I made bread on it - I just took a 0.8 liter jar, stuffed it with raspberries, pounded it and left it warm. Didn't add anything - raspberries are so juicy and sweet.After 3 days it fermented, for 4 days I squeezed out the juice and made a pre-enzyme, then added flour, water and salt, by the evening there was already bread. Without additional additives, it had a pronounced raspberry flavor. True, the color of the crumb was lilac

[An4utka]

An4utka, that's lovely ! So you have had so much experience with such yeast! By the way, the lilac color was due to the fact that the raspberries are fresh. And I really wanted a brighter color, but you can't achieve brightness on dried raw materials. So, a slightly pink dough, and bread can be very remotely associated in color with raspberries.

[Oksanchik]

Thank you, Lyudochka, very curious, it means that aromatic additives do not ferment

Oksanchik, to your health! Thank you for stopping by! And the flavors behave just like they do in raspberry pie. but there are few of them in bread compared to a cake, so during baking a lot of this aroma disappears. But still, it remains in the bread. there is something to breathe.

By the way, the lilac color was due to the fact that the raspberries are fresh

Yes, fresh and not diluted with water, not 4 tablespoons, but 300 grams, probably.But this way you can afford to squander raspberries only in season)

[An4utka]

An4utka, that's where Paradise is! I will wait until summer and I will definitely do it! Thank you for the idea ! I will definitely use it!

You are gushing with ideas, thank you

Lyudochka, as always, is on top! (And on Friday I put it on a banana peel with dried pears and apples. Oh, I wonder ...)

[Lёlka]

Lёlka, Olenka, thanks for stopping by! And thanks for the praise!

Oh, I'm thinking ...

Why are you in doubt? What's wrong? Complain! Let's figure it out quickly.

[Ludmila]

Ludmila, Here it is - paradise! raspberry paradise, paradise pleasure, we would have a good bread and our berries, the recipe is just a fairy tale! thank you, you're just a miracle!

[NataliARH]

NataliARH, Natasha, dear, thank you for such praise! I am very pleased to hear from you! I invite you to my Paradise. I will share everything I have!

Why are you in doubt? What's wrong? Complain! Let's figure it out quickly

No, nothing yet. I just can't shake it 3-4 times. All day at work. The main thing is to remember to do it at least in the morning. Okay, I'll hope

Olya, it's okay. I used to forget. This yeast is tenacious! In my opinion, only too high a temperature can kill them.

[Lyudmilochka]

Well, this is just some kind of wonderful wonderful fairy tale, not a recipe !!!!
And also extraordinary poems (Helen!)
Lyudmilochka, awesome raspberry bread !!!
Thank you very much for your pleasure.
Tell me, does it mean you can put yeast on raspberries mashed with sugar, slightly fermented?

[Irisha]

Irisha, I am so glad that you liked this fairy tale! I would be glad if you "read" it in your kitchen! Thank you for such a wonderful review!

Tell me, does it mean you can put yeast on raspberries mashed with sugar, slightly fermented?

Irisha, if there is not very much sugar in raspberries, then you can. But then you don't need to add sugar or honey to the yeast itself.

And we, it seems, are on "you" from the tea theme. if not, let's move on. do not mind?