Bread with cardamom and prunes (oven)

Category: Yeast bread
Bread with cardamom and prunes (oven)

Ingredients

Whole grain wheat flour 300g.
Baking flour, premium 200g.
Water 350g.
Prunes, pitted 100g.
Dark rum 4h l.
Cardamom, ground 1 / 4h l.
Salt 10g.
Yeast, pressed 15g.

Cooking method

  • November, a low leaden sky, snow outside, temperatures below zero ... It's good to sit in a warm kitchen with a cup of coffee in such weather, inhale the aroma of baking bread and watch the loaves lying on a stone in the oven blush. I like to make traditional bread with ingredients that are not familiar to us. This is how the bread with cardamom and prunes seemed to me. No matter how much I thought I could not imagine the aroma of this bread, especially since prunes for it must first be soaked in dark rum. Nothing to do - I had to go to the store for rum.
  • 1. Soak prunes in real dark rum overnight (I had it for at least 12 hours). Dark rum (I used Bacardi Black) must be used without it, the bread will lose half of its wonderful taste and aroma!
  • 2. Mix the flour and cardamom, rub the yeast in the mixture with your hands until fine crumbs, add water and salt. Knead until the dough leaves the table and hands easily. Add prunes and knead until the prunes are evenly distributed over the dough.
  • 3. Form the dough into a ball, place it in a floured bowl, cover with a towel and leave in a warm place for 1 hour.
  • 4. Place the dough on a floured table. Pound the dough. Form the dough into a ball again, place it back in the flour-dusted bowl, cover with a towel and place in a warm place for 45 minutes.
  • 5. Preheat the oven to 250C.
  • 6. Place the dough on a floured table. Divide the dough in two with a scraper. Form a loaf of each piece. Take a baking sheet, cover it with a towel, sprinkle flour on a towel, lay the loaves on it with the seam down (my loaves are striped because I use rattan baskets for proofing not towels), cover with another towel on top and set the whole warm place for 1 hour.
  • 7. Transfer the loaves to a floured shovel. Lightly dust the loaves with flour. Make several diagonal cuts on each loaf, as if fanning out. Sprinkle the walls of the oven with water and quickly place the loaves on a stone (if there is no stone, you can use a baking sheet turned upside down or without sides instead). Bake for 25-30 minutes at 220C.
  • 8. Cool the finished loaves on the wire rack. A well-baked loaf should make a dull "empty" sound when tapped on the bottom.
  • Bread with cardamom and prunes (oven)
  • Bread with cardamom and prunes (oven)
  • Bread with cardamom and prunes (oven)
  • 9. Bon appetit!

The dish is designed for

2 loaves

Time for preparing:

3.5 - 4 hours

Note

1. Cardamom - seeds (fruits) of a herbaceous perennial plant (Elettaria cardamomum) of the ginger family.

Cardamom seeds have medicinal properties. They contain 3-8% essential oil, which includes fatty oil; contain 10% rubber and amidone, as well as terpineol, terpinyl acetate, cineole, protein.

In the Middle Ages, cardamom was sold in pharmacies, drugs were prepared from it using other herbs, the names of which were kept secret. Due to the presence of the above substances, cardamom is used to stimulate the secretion of gastric juice, strengthen the muscles of the stomach, as a carminative.
2. Rum (eng. rum, isp. ron, fr. rhum) Is a strong alcoholic beverage made by fermentation and distillation from sugar cane by-products such as molasses and cane syrup.The clear liquid resulting from distillation is usually then aged in oak or other barrels. Although rum is produced in Australia, India, Reunion and many more places in the world, most rum is produced in the Caribbean and along the Demerara River in South America. Major rum brands include: Bristol Classic Rum, Bacardi (Puerto Rico (USA)), Captain Morgan (Jamaica, bottled in the UK), Appleton Estate, Havana Club, Ron Varadero (Cuba), Ocumare (Venezuela), "Ron Barceló" (Dominican Republic), "Stroh", "Mount Gay", "Bundaberg", "Flor De Cana", "Myers", "Malibu Rum", "Old Pascas", "Pott", " Ron Rico ”,“ de Kuyper ”,“ Pusser's ”,“ Murhy's ”,“ Matusalem ”,“ Malecon ”,“ Santiago de Cuba ”.

There are many varieties of rum. Light rum is commonly used in cocktails, while gold and dark rums are suitable for both cooking and cocktails. Long-term rum (añejo) is consumed neat or over ice.

Lantana
ha intrigued, there is rum :)), but there is no whole grain flour and the loaf is formed wonderfully, I will go to chemistry with flour, it's also enviable like this: - \ I want
Idol32
Be careful with prunes. - I did kneading in HP and in vain, she cut the dried fruit with a spatula. After soaking, prunes become very tender. But this did not affect the taste. Except that the bread became even darker.
Vilapo
Quote: Idol32

Be careful with prunes. - I did kneading in HP and in vain, she cut the dried fruit with a spatula. After soaking, prunes become very tender. But this did not affect the taste. Except that the bread became even darker.
Yesterday in the book at Bertine's (I finally downloaded it) I noticed this bread. I made a request if we made such bread ...
Idol32
good bread, but it is better to make it with mature dough.
Vilapo
Quote: Idol32

good bread, but it is better to make it with mature dough.
Well, how much better is the starter?
Idol32
Quote: Vilapo

Well, how much better is the starter?

I tried to use Bigu for bread with spices and / or dried fruits - I didn't feel a big effect. I believe that the leaven will not do much in this case either. I considered the use of mature dough (6 - 12 hours of fermentation) optimal for myself. The bread is sufficiently loosened, does not stale for a long time and tastes much better than according to the original recipe.
Vilapo
Quote: Idol32

I tried to use Bigu for bread with spices and / or dried fruits - I didn't feel a big effect. I believe that the leaven will not do much in this case either. I considered the use of mature dough (6 - 12 hours of fermentation) optimal for myself. The bread is sufficiently loosened, does not stale for a long time and tastes much better than according to the original recipe.

Thanks, I'll try, and then I'll tell you
Merri
I will definitely bake it someday!
Vilapo
I baked bread, the bread turned out superb, the aroma was awesome in the kitchen. Baked as you advised on mature dough, but next time I will add more prunes ...Bread with cardamom and prunes (oven)
Idol32
Quote: Vilapo

I baked bread, the bread turned out superb, the aroma was awesome in the kitchen. Baked as you advised on mature dough, but next time I will add more prunes ...Bread with cardamom and prunes (oven)

What a good bread! And the crumb is a lovely sight! You are well done!!!

Vilapo
Quote: Idol32

What a good bread! And the crumb is a lovely sight! You are well done!!!

I, yes it is you with us Bread with cardamom and prunes (oven)
Merri
And what about whiskey or cognac instead of rum? Run for rum?
Idol32
Quote: Vilapo


I, yes it is you with us Bread with cardamom and prunes (oven)

Thank you!
Idol32
Quote: Merri

And what about whiskey or cognac instead of rum? Run for rum?

In dark rum (exactly in dark!), Prunes are traditionally soaked, which is used in baking. Unfortunately, brandy and other strong drinks are not suitable here.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers