Rye-wheat bread with cottage cheese and prunes on sourdough

Category: Sourdough bread
Rye-wheat bread with sourdough cottage cheese and prunes

Ingredients

Sourdough (I have rye, 100% moisture) 85 g
Cottage cheese (I have 0.5% fat) 200 g
Buttermilk 230 ml
Fructose (sugar or honey possible) 1.5 tbsp. l.
Olive oil 1.5-2 tbsp. l.
Riga balsam (optional) up to 1 tsp.
Malt (Extract) 1 tbsp. l.
Coarse rye flour 260 g
Sprouted rye 20 g
Wheat flour 50 g
Whole grain wheat flour 100 g
Sprouted wheat 10 g
Salt 10 g
Prunes (chopped) handful

Cooking method

  • Knead the dough, take it out of cotton with wet hands, fold the edges to the middle on 4 sides and smooth the roll. Proofing - 6 - 8 hours.

The dish is designed for

1 kg

Time for preparing:

7.5 hours

Cooking program:

Dough, baking

Note

The balm can be replaced with any alcohol, a little, up to 1 tsp. ; Sprouted grains can be replaced with appropriate flour.

Rye-wheat bread with sourdough cottage cheese and prunes

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