Valga bun with apricot jam and almonds

Category: Bakery products

Kitchen: estonian

Ingredients
Dough:
sourdough (30g liquid yeast * + 40g wheat flour c / h)	70 g
dry yeast	1/4 tsp (2d)
warm water	170 ml
wheat flour	200 g
Dough:
warm water	50 ml
salt	pinch
sugar	3 tbsp. l.
country fat cottage cheese	100 g
butter	20 g
wheat flour, c / z	50 g
wheat flour	170 g
deboning almonds	70 g

Cooking method

The recipe is based on national Estonian bread with the addition of cottage cheese to the dough, which makes it even more tender, fluffy and with a wonderful aroma. However, I wanted to make it even tastier and healthier, so I decided to supplement it with sunny apricot jam and my favorite almonds.
Let's prepare a dough:
This was the first time I baked baking with liquid yeast-based sourdough, so I decided to add a little yeast to play it safe ... The bread rose sooo well, most likely next time I will bake without yeast, since I almost always bake with sourdough.
* A wonderful recipe for making liquid yeast can be viewed from Lyudmila: Liquid yeast
I made liquid yeast from strawberry jam: 200 ml of warm water and 4 tbsp. l. jam + 1 tbsp. l. sprouted wheat. All this was mixed in a glass jar and kept warm for 7 days, periodically shaking and opening the lid.
Before kneading for 8 hours, 30 ml of yeast was mixed with 40 g of whole grain wheat flour.
Then I mixed: 70 g of leaven, water, yeast, and flour. Covered with foil and left warm for 2 hours. Dough Increased ~ 2.5 times.
You need to add water, salt, sugar, cottage cheese, oil to it. Stir.
Gradually adding flour, knead a soft dough that does not stick to your hands.
Roll out the dough into a layer of any length, and the width should correspond to the baking dish.
Grease the dough with jam and roll it up, pinching the edges so that the jam does not run out.
Sprinkle the roll with almonds on all sides and gently place in a greased and lightly floured dish.
Cover and leave warm to proof. I had 1 hour.
I baked bread in the oven preheated to 220 for 10 minutes, then reduced it to 180 and another 45 minutes.
After baking, I immediately took the bread out of the mold and left it to cool on the wire rack until morning (I baked it in the evening).

Note

Now about the bread.
Bread and bakery products are products that have a special effect on human life. The benefits of bread and nutritional value are determined primarily by its calorie content, absorption and content of vitamins, minerals and essential amino acids in it.
With regard to mineral elements, it can be noted that calcium is the most scarce in bread products.
The value of vitamins for the human body is very high, since they are necessary for the normal course of biochemical reactions, the assimilation of other nutrients, the growth and restoration of cells and tissues of the body.
Also, there are absolutely no vamines A, C and D in grain and bread. Vitamin B12 is also almost absent in plant foods, including bread.
Vitamins, which are found in grain and pass into flour and bread, are unevenly distributed in grain. Their lowest content is in the central part of the grain and is significantly higher in the embryo and shells. That is why whole grain flour is so useful, as well as bran, and various additional grain additives and fillers for "white" bread.It should be noted that additional vitamins and microelements will be added to the sourdough bread, as their quantity increases due to the vital activity of yeast organisms.
Bread and bread products play an important role in meeting the needs of an adult for vitamins such as E, B1, PP, B6 and B9.
And the missing minerals and vitamins, which I wrote about above, will give the bread cottage cheese, almonds and apricots.
Cottage cheese
Everyone knows about the benefits of cottage cheese - after all, this pleasant dairy product is eagerly eaten by both adults and children. However, not everyone knows exactly how regular consumption of cottage cheese can help the body.
Cottage cheese is a product rich in protein, amino acids, vitamins and minerals. It contains many representatives of group B, as well as vitamins A, C, E, H and D. Of the minerals in cottage cheese, there is a lot of calcium, as well as potassium, magnesium, sodium, phosphorus and many other substances.
Thanks to this composition, cottage cheese helps to strengthen bones and teeth, improve the condition of the skin, nails and hair, improve metabolic processes and strengthen muscles.
Nowadays, many are sure that when losing weight, you can only eat fat-free cottage cheese. However, this deprives the body of the ability to absorb calcium and a number of fat-soluble vitamins (A, E and D) and the body does not receive the maximum amount of benefits. Therefore, it is recommended to consume cottage cheese not less than 5% fat, which ensures optimal assimilation of all substances in its composition.
Almond. Almonds are considered a natural sedative, it helps to cope with stress, and is very useful for asthenic conditions and insomnia. Eating sweet almonds accelerates the treatment of diseases of the gastrointestinal tract, normalizes stool, providing a mild laxative effect.
Apricot is of great benefit .. It is recommended to be consumed by everyone except diabetics. It saturates our body well, nourishes it with vitamins and microelements, gives strength and vigor and energy. And besides, it is tasty and very tasty. And in general, it is worth talking about its healing qualities very widely, because its benefits are great. It is the leader in iron content.
The benefits of apricot, both fresh and processed, are very high, and the content of vitamin A and potassium in apricots is higher than in other fruits. Apricot contains a large amount of provitamin A (and this is smooth silky skin and thick shiny healthy hair) and B vitamins, vitamin PP, mineral compounds, iron, calcium, potassium and phosphorus. Apricot jam in moderation will be useful for pregnant women, children and the elderly, as well as those suffering from cardiovascular diseases. (I myself made jam from apricots in the summer, without cooking ... I just chopped the apricots finely and mixed with sugar 1: 1, so it has more benefits than jam)