Tyrolean bread with dried fruits in the oven

Tyrolean bread with dried fruits in the oven

Category: Yeast bread

Ingredients
Filling:
Wheat flour	150 g
Admin	50-70 g
Raisins	150 g
Dry figs	250 g
Prunes	250 g
Shelled almonds	100 g
Dough:
Rye flour	500 g
Water	80 ml
Salt	1 tbsp. l. without top
Sugar	2 tbsp. l. without top
Butter	60 g
Fresh yeast	25 g
Egg	2 pcs.

Cooking method

• The words of the author of the recipe:
• Pour figs and prunes with hot water and leave for 12 hours. After 12 hours, remove and squeeze out a little. Cut them into large pieces. Mix with raisins and almonds and pour over with grappa / or rum /. Leave on for 2 hours.
• After the time has elapsed, add wheat flour and mix well. Leave.
• Prepare the dough. Dissolve the yeast in a small amount of warm water / about 70 grams /, add sugar.
• Leave on for 15 minutes.
• After 15 minutes, sift the flour onto the table with salt in the form of a cone, make a depression and mix with eggs, yeast and butter softened in a water bath. You can add a little / warm water /, 30-40 grams, no more. / Try to adjust the water yourself /
• Knead the dough well. The dough should be compact and firm enough. / But not oak! / Form a ball and leave for 1 hour in a warm place.
• After an hour, mix the ball with the fruit filling. Knead well.
• leave for 30 minutes in a warm place. Form two balls. I made two to bake well. / When you mix the dough with the fruit filling, it will become much softer. After all, the filling is wet. /
• Bake in a hot 220 ° C oven for 1 hour, and then another 20 minutes at 180 ° C.
• I baked in a wood-fired oven. Therefore, it was much faster in time.
• Either way, try the readiness with a stick. Do not overdry the bread!
• I am writing the approximate time. All ovens are different, they heat differently, so adjust yourself.
• Make sourdough if possible !! She will always replace any yeast! And don't use sachets! Before baking bread, check the quality of the yeast.
• What I had:
• instead of figs, there was dried apricots, in the process of kneading I added another 30 ml of water. I also added 50 ml of rye sourdough.
• I kneaded the dough on the dumplings program, turned off the oven and left the dough to rise for 1 hour.
• The dough has almost doubled.
• After that, I added a filling of dried fruits and mixed the dough by hand, because I was afraid that all the dried fruits, when kneaded with a bread maker, would turn into porridge and evenly mix with the dough, but I wanted it to be in pieces. I just mixed it all, didn't knead it for a long time. Left in a warm place for 30 minutes. The dough has slightly increased in size, although not much.
• After that, she rolled the sausage, put it in a mold and immediately put it in an oven preheated to 220 C. There was a tray of hot water below.
• He baked at 220 C for 1 hour, then lowered the temperature to 180 C and baked for another 30 minutes.
• Chilled on the wire rack.
• 

Note

It seems to me that this bread is very reminiscent, at least outwardly, of the imperial bread. Only made with rye flour.
The recipe is taken, as usual, on the Internet 🔗
The bread is very good with cheese.

Similar recipes

Whole grain bread with dried fruits (Arka)

Rye bread with dried fruits and nuts (Lika)

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

I baked this bread. Delicious but very sweet
The recipe was reduced by 2 times to make one loaf. Since it seemed to me problematic to mix so many dried fruits into the dough, I made a kind of roll.
Everything was baked in 1 hour.

It is something!!!
I baked it. I'm bastard.
Of course there were changes.
one.I did not soak dried fruits for 12 hours - scalded with boiling water, about 50-70 ml by eye. And immediately added cognac, left - about two hours and it worked.
2. I charge the stove - OOPS! The rye flour has run out.
So, instead of 500 g of rye, 140 g was taken. rye, 150g. wheat, the rest is buckwheat. Dry yeast 3 tsp
3. Further in the text. Yeast dough program, kneading + proofing. In the process of kneading, 150 grams of water was added, since the dough resembled a streusel - small crumbs. As a result, I got a SOOO dense bun.
4. After proving, I added the filling (with flour, as in the recipe). Gluten Free Bread Program. Kneading, 1 hour proofing, 1-10 baking. She actively helped stirring with her hands, as the stove groaned very much, even with two stirrers.

What surprised me: the BUCKWHEAT dough more than doubled! TASTE!!! The crumb structure is not very dense, comparable to Borodino bread, and also damp, apparently due to the fruit. But not wet, not dull. Juicy. I think buckwheat flour tastes more delicate than rye flour, so it turned out to be just an amazing delicacy! The height of the loaf is about 3/4 of a bucket (my bucket is one and a half kilos). The roof is convex, slightly bumpy, but in general it is even beautiful. Perfectly baked, though it stood for another hour to maintain the temperature, as I charged it in the evening, pulled it out only in the morning.

I baked bread. Of the dried fruits, there were only raisins and dried apricots. I washed it and filled it with cognac for 2 hours, especially since the dried fruits were not dry either. Meanwhile, I kneaded the dough in a bread maker (2 kneads on pizza) and left it on the way for an hour. I had to add 110 ml. water and put another 2 tsp. kvass wort (I wanted darker). Dried fruits with wheat flour are kneaded into the rye dough by hand. The dough is very good, not very sticky. I immediately divided it into 2 parts, formed the sausages and put them into shapes. I put it in the oven on the way (they turned on the heat lamp). An hour later, my loaves rose 2 times well. It turned out beautiful. I will write how it tastes tomorrow.

Delicious bread! If you like sweet rye with dried fruits, then be sure to bake it.

Elena Bo, you have such a beautiful bread, tell me you added 110 ml of water to rye flour during kneading and is it possible to add malt with water instead of wort. Thank you!

There was a total of 80 ml of water. by prescription + another 110 ml. + 2 tsp kvass wort (also liquid) The total is 200 ml of liquid.
Instead of wort, you can add malt with water. Then take the liquid from the total.

Thank you! I'll try to bake today, it looks very tasty