Rye bread with prunes, raisins and nuts

Rye bread with prunes, raisins and nuts

Category: Yeast bread

Ingredients
Orange juice	150 ml
Grain organic yogurt with blueberries	175 g
Buckwheat honey	2 tbsp. l
Butter (melt)	3 tbsp
Vanilla sugar	1 tbsp
Salt	2 h l
Millet flour. 1 grade	250 g
Millet flour. premium grade Predportovaya	150 g
Rye flour	100 g
Rye bran	2 handfuls
Yeast	2 h l
Prunes	50 g
raisins white	50 g
Walnuts	50 g

Cooking method

• All ingredients except prunes, raisins and nuts are put into the bread maker in the specified sequence. Black plums, raisins and nuts in my oven without a dispenser are laid on a signal during kneading. It is baked in 8 mode - black European 3 h 55 m. Features - 1/2 hour heating, 5 and 20 minutes kneading, 3 rises and baking - 1 hour.
  

Time for preparing:

4 hours

Cooking program:

Dark European 8 program in the Ariete 0131 bread maker

Note

The bread was baked based on the recipe Rye bread with fruit from the book for the Ariete 0131 bread to illustrate program 8 - Dark European, replaced almost all the ingredients - orange juice instead of apple juice, honey instead of maple syrup, prunes instead of dried apples and, accordingly, did not add cinnamon - because without apples.
From the "joy" that I finally tried this wonderful Dark European mode, the bread I baked a little blew off the roof, but in the cut it turned out beautiful, and most importantly, very tasty. In short, this is dessert bread for milk, kefir and yogurt.

Thank you very much for the recipe !!!
It turned out to be very successful, although it was baked with some changes. Since I did not have nuts, dried apricots took their place.
There was no buckwheat honey either, but there was maple syrup, which I added. And bioyogurt (I think you had it slightly sweet?), Replaced with kefir with one (1 tsp, l) teaspoon of false sugar. I didn't run to the store for orange juice, but squeezed juice from fresh apples.
And here's the result !!

It turned out very tasty! He added prunes, raisins and dried apricots on a signal. I concluded that for the stove it is better to take prunes that are very dense in consistency, so that during the mixing process it does not smear much. I had prunes, although delicious, but very tender, oily. It is difficult to find it in bread)))) But dried apricots and raisins are more common!

I am very glad that you did it.