Bread with apples, nuts and cocoa

Category: Yeast bread
Bread with apples, nuts and cocoa

Ingredients

Wheat flour 330 g
Wheat flour 130 g
Water 300 ml
Salt 1.5 tsp.
Sugar (in my case, cane) 1.5 tbsp. l.
Butter 75 g
Fresh yeast
(i.e. somewhere around only 2/3 tsp dry)
6 g
Honey (in my case raw sugar Dark Muscovado) 50 g
Diced apples 110 g
Cocoa powder 20 g
Walnuts 30 g
Well, as a bonus mac 2 tbsp. l.
Pinch of cinnamon

Cooking method

  • Per 1 kg
  • Further according to the instructions. Place the ingredients in a container in the following order: warm water, butter, honey, sugar, diced apples, cocoa powder, salt and walnuts. Then add two kinds of flour and yeast. Place the container in the car. Select program 2 (French bread), bread weight and desired crust color. Click on the "Start" button.

  • Please note: all the ingredients are loaded at once (as a result, the apples turn into mashed potatoes) and the mode is selected French, not sweet.

Cooking program:

2 (french bread)

Note

Slightly revised recipe from the Mulinex 5004 recipe book.
There it is called "Bread with honey, apples, walnuts and chocolate"
In my opinion, very tasty. The bread is juicy, but light enough, not cloying or heavy. I was tormented for a long time, what does it taste like. Then it dawned. A crumb like a Prague cake. So all that is missing is the chocolate icing on top, and the lighter version of the cake is ready.

Has risen normally, despite a very small amount of yeast and a large amount of aggravating components. Here I have a question: by what? There is a suspicion of apples, but I have not found confirmation of this anywhere. Maybe someone from the pros will clarify?


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Bread with apples, nuts and cocoa
Bread Pete
Quote: vi_kon

130 g of wallpaper flour
Do you mean rye?
vi_kon
Quote: Bread Pete

Do you mean rye?

This means whole grain wheat. In my case, it was Belovodye's flour.
But I think it's not important, you can do it just completely on wheat.
Summer resident
There is a suspicion of apples, but I have not found confirmation of this anywhere. Maybe someone from the pros will clarify?
I think it's due to the pectin in the apple. In "Kulich from Elena BO" he even raises a rather thin dough

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