Wheat-rye bread with Besseya cherry and peanuts

Wheat-rye bread with Besseya cherry and peanuts

Category: Yeast bread

Ingredients
premium wheat flour	380 g
wheat flour 2 s.	120 g
rye flour (peeled)	80 g
fermented rye malt	30 g
water	230 g
water, boiling water, for brewing malt	80 g
milk	60 g
apple jam	40 g
vegetable oil	40 g
salt	10 g
dry yeast	1 tsp
cherry pitted	160 g
roasted peanuts	70 g

Cooking method

• Brew the malt with 80 g of boiling water and leave to cool.

• Rinse the cherries and separate the flesh from the seeds, dry, put on a dish and roll in flour along with peanuts.

• In a bowl, mix wheat and rye flour, add yeast and salt. Pour in water, milk, add the brewed and chilled malt, jam and knead the dough into a non-uniform ball without achieving complete flour mixing. The dough ball will look dry and flaky, add vegetable oil and continue kneading for about 5 minutes. The dough should be smooth, smooth and soft. Stretch the dough into a rectangle, spread the berries and nuts over its surface, gently and quickly knead the dough into a ball. Lubricate your palms and a bowl for proofing the dough with a small amount of vegetable oil, roll the dough piece and transfer it to the bowl, cover with a napkin and leave for about 2 hours, until the volume doubles.

• The weight of the finished dough is 1200 g.

• Divide the dough into two equal pieces, roll each into a ball and let sit for 10 minutes before final shaping.

• Stretch the dough into a round layer and fold the top towards the center. Next, wrap the right and left parts sequentially towards the center. Wrap the top of the workpiece down again, gently and not too tightly forming a spindle-shaped loaf. Seal the seam thoroughly and roll the workpiece over the work surface securing the seam and shaping the final "drop" shape on the workpiece. Repeat the shaping steps for the rest of the dough. Proof for 50-60 minutes.

• Lightly sprinkle the pieces with rye flour and make light cuts in the form of a "leaf".

• Bake preheated to 240aboutFrom oven 10-15 minutes with initial steam, then reduce heating temperature to 225aboutC and bake the bread for about 15-20 minutes, until fully cooked.

• Allow the bread to cool and gain flavor, the crust remains crispy for a long time.

The dish is designed for

2 loaves.

Note

The fruit of the Besseya cherry has a sweet and tart taste.

[Ilona]

Ilona, very nice bread, only flour 2 s. we do not have, as if you can look for any one, but this one never even got to your eyes, how can you replace it and if there is no fresh cherry, then which one is better to use ice cream or dried or fresh, and even "Besseya" - in principle

[Ilona]

Ilona, excellent bread, looks beautiful

only flour 2 sec. we do not have,

Tanyusha, you can do this We cook our own whole wheat flour and flour of the 1st and 2nd grade

[Tatyana1103]

Tatyana1103, Admin, thanks for the kind words and attention to the recipe!
Tanyusha, flour of the 2nd grade can be replaced with flour of the 1st grade or use the option offered Tanya... Tanya, thanks! Cherries are not important, they just have a special, different from ordinary cherries, taste. For replacement, dried cherries will be quite good, you will probably need about 2 tbsp. l. water and a little spices, for example, ground black pepper and dried ginger.In general, frozen cherries may well be a replacement option, it all depends on the variety, density and juiciness of the berries - defrost the berries, drain the juice and save before kneading the dough and, if necessary, add a couple of spoons, also roll the cherries in flour, but in the dough, it is probably best to add after complete fermentation and before final shaping of the bread.

[Tanechka]

Tanechka, Ilona, thank you, I love unusual bread

[Corsica]

Corsica, very nice bread turned out, both externally and in composition.

[Tatyana]

Tatyana, to your health!
Gala, thanks for the kind words and interest in the recipe!