Whole grain bread with dried fruits

Whole grain bread with dried fruits

Category: Sourdough bread

Ingredients
Sourdough 100% fed with wheat flour	260 g (130 flour: 130 water)
Wheat flour c / z	550 g
Fructose	2.5 tbsp. l.
Salt	1.5 tsp.
Nigella seeds (black cumin)	1 tsp
Prunes	100 g
Dried apricots	100 g
Olive oil	2 tbsp. l.
Water	350 g / ml

Cooking method

• I fed the leaven again, bringing it to 460 g, for which I took 100 g of water and flour from the above ingredients and mixed them with the leaven.
• I prepared all the ingredients, washed and dried the dried fruits.
• 
• For kneading, I put the ingredients in a bucket of HP in the following order:
• I put the sourdough on the bottom
• 
• Sifted flour, added fructose, salt, dried fruits, slightly mixed them in flour, so as not to stick together
• 
• Added nigella seeds, added water and oil
• 
• Inserted a bucket into HP
• I switched on the "French" program to the "Dough" mode (without baking), in my HP it is 3.5 hours with preliminary leveling t. There was enough time to "start" the leaven.
• At the end of the program, I put the dough into a flour proofing basket, sprinkled flour on top of the dough, covered it with a film so that it would not dry out, and put it in a warm place to stand.
• 
• After doubling the workpiece, I carefully turned it over onto baking paper, cut the top of the dough with a sharp knife and placed it in a preheated very preheated oven (240 gr.). I sprayed water on the sides and bottom of the oven. Baked with steam for 10 minutes. Then she released steam and gradually reduced t to 190 g. Baked for another 35 minutes.
• Chilled on a wire rack under a towel.
• The bread tasted great, and every day it became more and more delicious until it ended ...

Cooking program:

kneading in HP, baking in the oven

Similar recipes

Whole grain rye-wheat bread with sourdough dried fruits (OlyaJuchka)

Brewed rye bread with dried fruits and nuts (barbariscka)

Tyrolean bread with dried fruits in the oven (Paillette)

What a beautiful bread! How did you make these stripes? Is it through the stencil? Or are they such incisions?

Circular stripes are obtained from the proofing basket.

Suslya tells the truth

This is my new proofing basket.

Cool, I would never have thought of it !!!

and the cutter, mother? Curiosity is the second happiness

and the cutter, mother? Curiosity is the second happiness

The next time you bake, be sure
There is no cutter already ...

[Arka]

Arka , My God, what a radical change of image !!! To warn NADA !!!

shl. the bread is wonderful !!!!

and nothing dramatic ...
just passed by a flower, disguised herself as it, and the character is still the same
probably a premonition of spring ... romantic mood ...

and thanks for the praise

Arka, and tell me pliz

Baked with steam for 10 minutes. Then she released steam and gradually reduced t to 190 g. Baked for another 35 minutes.

- What is it like? Do you have such a mode in the oven?

Arka, and tell me pliz - how is it? Do you have such a mode in the oven?

With steam, this means opening the oven door, quickly sprinkling water from a spray bottle on the walls and bottom of the oven and closing the door. Let off steam - open the door.
And the oven operating mode was classic - top + bottom

Thank you so much!

: mail1: Help me figure it out! The bread looks black. And the recipe contains only wheat flour .... What is it: Black or White? That whole grain is understandable.

[c]

: mail1: Help me figure it out! The bread looks black. And the recipe contains only wheat flour .... What is it: Black or White? That whole grain is understandable.

Whole grain flour has a greyish-creamy color due to the grain particles it contains.
Everything is indicated correctly in the recipe:
Wheat flour c / z (cwellsernovaya)

After baking, the crumb and crust turn a reddish color

OK, thanks. I had no idea what whole grain flour looks like!

and the cutter, mother? Curiosity is the second happiness

Here's a cutter for you, IRR
This time, the prunes were so soft that they all went out when kneaded, so in color - as rye turned out
And here's another kolobok bun

And what does nigella give? This is black sesame in a different way, right? Once I tried to sprinkle bread on them a couple of times, it seemed, of course, interesting, but also rather unusually sharp, perhaps, the sharp aroma of this seasoning. And how is she inside the bread?

And what does nigella give? This is black sesame in a different way, right? Once I tried to sprinkle bread on them a couple of times, it seemed, of course, interesting, but also rather unusually sharp, perhaps, the sharp aroma of this seasoning. And how is she inside the bread?

Stasya, this is not black sesame. Chernushka (or Kalindzha, or Nigella) has a sweetish aroma and taste, not at all sharp. And black sesame is actually sesame, but unpeeled.
You can read about nigella here:
🔗Nigella_ (plant)
🔗

And it looks just like what I took from the Uzbeks in the market. Somehow on s ... they called it. Okay, I'll know.

Here's your time! I have been growing this nigella - Nigella for the second year in flower beds ... It turns out that you can also collect seeds for bread from her?
What can you not find out on this magical forum!

and I liked this loaf! Thank you!

To your health!

[Arka]

Arka, namesake, thank you very much for the recipe, I've been baking it for a year now, my favorite bread !!!

What a surprise! People come out of the shadows after a year, which is damn nice!
Maybe someone else is sitting in the bushes. Sometimes you think: why am I submitting a recipe? Theirs one hundred to five hundred on the site, it is already difficult to find anything. But you wrote (or you) what you bake and like, and this is very inspiring and motivating. So thank you too!

Nata, it's better for me to speak "you")))) And you can find a lot if you wish))))

Please tell me about the leaven. 100% sourdough cultured with wheat flour - 260 g (130 flour and 130 water). I have a Viki recipe for 100% moisture rye sourdough. Can I feed her c / c wheat flour to get the sourdough you wrote about in the recipe? If 130 g of flour and water each and 260 g of sourdough are obtained, then this is without a starter. For you, my question will probably seem strange, I am a newbie in this business, until I can immediately understand everything.

You can take a little rye (a tablespoon, for example) and feed it in 2 stages of wheat, say, first +30 flour and 30 water, and as it doubles, feed it again, bringing the weight to the amount required in baking.

Now it is clear. Thanks for clarifying. I hope I will be able to bake such bread too

Of course it will work

Everything is indicated correctly in the recipe:
Wheat flour c / z (whole grain

Does wheat wallpaper work?

Arch, thank you for the recipe, inspired.
My child and I are not allowed wheat flour, but I really want something sweet, so I decided to experiment.
Replaced wheat flour in your recipe with whole grain rye flour (350) and buckwheat flour (150). It took me 300 water, I kept it ready at the time of mixing, but I decided not to add it.
For some reason, the sourdoughs I ended up with 350g instead of 460 and I added another half tsp. Yeast. I watched how the hb was doing, the batch was going tight, but did not dare to add water. I put the rye mode on Panasonic, after kneading for an hour and a half, the rise, then turned it off, it still fits. I was afraid it won't go, but bread grows.
Unfortunately, I cannot insert the picture.

Now it remains to wait and bake. It seems to me that it will be delicious. Maybe I'll decide to post it later as my first recipe inspired by yours!

[MamaNata]

MamaNata, I keep my fists for you!
I hope everything works out.The amount of starter culture is not important, I have indicated the maximum amount, but you can take three times less. Go for it!
Looking forward to your recipe! Welcome to the forum!

Thank you very tasty bread! The taste is very harmonious. I will continue to bake it.

[Katerina]

Katerina, looks great, I hope to see new photos))

I hope to see new photos))

You are welcome!


Thanks again for the recipe. My daughter and I loved this bread. The husband is not very fond of. But to us girls ... like cake.

Oooh yeah! Bread, unlike pies, does not become boring