Bread with whole wheat flour, almonds and dried apricots
for Sunday breakfast

Category: Yeast bread
Bread with whole wheat flour, almonds and dried apricots

Ingredients

whole wheat flour 100 g
wheat flour 150 g
almonds (or almond flour) 100 g
water 180 ml
fresh yeast 5 g
salt 1 tsp
honey (molasses) 1 tbsp
butter (melted) 1 tbsp
liquor (used 50 ml
almond 70 g
dried apricots 70 70 g

Cooking method

  • 1. Dough: 100 g of whole grain flour + 100 ml of water + 1 g of yeast - dissolve the yeast in water, mix with flour and leave to ferment at room temperature for 12-14 hours. Coarsely chop dried apricots, pour over with liqueur and leave overnight.
  • 2. Peel almonds (100 g), grind into very fine crumbs and heat in a dry frying pan until golden brown. Heat industrial almond flour in the same way in a pan. Dry the remaining almonds whole and chop coarsely.
  • 3. Dough: grind the remaining yeast with honey, dilute in lukewarm water (80ml), combine with dough. Mix remaining flour with almond and salt. Add to the dough and knead the dough at medium speed for 8-10 minutes. Add butter and knead the dough for about five minutes. The dough turns out to be very soft, plastic, not smeared.
  • 4. Round the dough, place in a bowl lightly dusted with flour and leave to rise for 45-60 minutes.
  • 5. Gently stretch the finished dough into a rectangle about 1 cm thick. Spread half of dried apricots and almonds over the surface of the dough. Fold the dough three times. Then turn the workpiece 180 degrees and distribute the remaining half of the nuts and dried apricots. Fold the dough again in three and leave to rest for ten minutes.
  •  Sunday breakfast
  • Bread with whole wheat flour, almonds and dried apricots
  •  Sunday breakfast
  • 6. Form a round loaf and let it stand for 30 minutes. Bake in an oven preheated to 240 degrees with steam for the first 5-7 minutes, then lower the temperature to 220-210 degrees for 10 minutes. Then reduce to 180 and bake until tender for another 20-25 minutes. Then turn off the oven, transfer the bread to the wire rack and return it to the oven for another 15-20 minutes.
  • Bread with whole wheat flour, almonds and dried apricots

Cooking program:

oven

Note

Unusually aromatic and tasty bread is obtained. It goes very well with cheese, jam, butter. It turns out very tasty toasted toasts - with coffee, tea, milk. And yet, baked in the evening and lying down overnight, this bread becomes even more aromatic. Therefore, I put the dough in the morning.
The original recipe does not use a long-fermented dough, but I usually use this technology when baking with whole grain flour. I applied this approach in this case.
Cook with love and bon appetit!

Original recipe from the site: www. carina-forum.com.
Many thanks to the author.

MariS
This is beauty Marisha !!! Bravo!
It's just that you can't take your eyes off the bread, but the taste ...
I took it to your bookmarks, thank you - again you have pleased us with a wonderful recipe!

Marish, please explain why you sent the bread to cool in the oven?
Omela
Marishworthy of bread !!!! Well done!!!!
Twist
Ksenia, Marisha, I am very glad that I liked the bread!

Marish, please explain why you sent the bread to cool in the oven?
Marish, he does not cool down there, a little "comes", so to speak. This is due to the presence of almond flour in the dough.
Gasha
Marishka, a miracle, not bread !!! And the chick ...
Twist
Gashenka ! Thank you!!!
Sonadora
Marishawhat bread!
Little flower - yes! Wasn't it a pity to eat later and spoil such beauty?
Twist
Marisha, Thank you! When I just started baking this bread, it was a little sorry.
But I like to "draw" it. And I also really like to knead this bread - the dough is so docile, and the aroma from toasted almonds is amazing.
barbariscka
Marina, wonderful bread !! And cut so beautifully!
Merri
Marina, beautiful bread!
Vilapo
Marisha, the bread is delicious, the cuts are beautiful !!! I can't cut something beautifully, or I didn't pick up the knife,or gnarled hands.
Twist
Vasilisa, Irish, Helen, thanks for such an assessment of bread !!! It is certainly not for every day, but rather from the category of "sometimes pamper yourself-loved ones."
I can't cut something beautifully, or I didn't pick up the knife
Lena, have you tried it with a blade? I can't get normal cuts with a knife.
kosmar
please tell me, what do you think: I don't have whole grain flour, if I take wheat and pitch it with a mill, will I get the desired-desired whole grain flour?
Medusa
With such bread and cossack love!
Vilapo
Quote: Twist
Lena, have you tried it with a blade? I can't get normal cuts with a knife.
Marish, I tried it with a blade. Maybe the quality of the blades is not very good, I bought it on the layout, and I bought a thin knife only for bread, I tried all the options and I don't like what it turns out
Twist
kosmar, Marina, it is quite difficult to answer unequivocally. I don’t know what kind of mill you mean, how fine grinding can be done on it. I myself use industrial flour. The photo tried to show how she looks. Hope this helps you decide.

🔗

Medusa
, glad that the recipe caught your attention !!!
🔗
Lenochka, some also use such cuts for cuts. They are sold in stationery. Maybe it will come in handy.
Omela
Quote: kosmar

please tell me, what do you think: I don't have whole grain flour, if I take wheat and pitch it with a mill, will I get the desired-desired whole grain flour?
kosmar , if you have a mill special for grinding whole grains, then it will do. The only thing is that freshly ground flour needs to "lie down" and be saturated with oxygen - at least a day. And I would have sifted it even from the meal.
Omela
And we have already discussed knives for incisions many times. For me personally, the best option is blades. Moreover, they must be changed in a timely manner, because they become blunt very quickly. I have already shown the device that my husband did - it is convenient. But I know that many cut with office knives. You just have to adapt.
MariV
Kra-a-a-sivo! I'm not talking about the taste ...
Twist
Olga, I am very glad that I liked the bread! Hope the recipe comes in handy.
MariV
Thank you, I sincerely hope too!
kosmar
Quote: Twist

kosmar, Marina, it is quite difficult to answer unequivocally. I don’t know what kind of mill you mean, how fine grinding can be done on it. I myself use industrial flour. The photo tried to show how she looks. Hope this helps you decide
Quote: Omela

kosmar , if you have a mill special for grinding whole grains, then it will do. The only thing is that freshly ground flour needs to "lie down" and be saturated with oxygen - at least a day. And I would have sifted it even from the meal.
thanks for the answer. otherwise we don't have such flour, but we want to try the bread.
Merri
Quote: Omela

For me personally, the best option is blades. Moreover, they must be changed in a timely manner, because they become blunt very quickly. I have already shown the device that my husband did - it is convenient. But I know that many cut with office knives. You just have to adapt.
Omela, are there commercial blade attachments, or just homemade ones? Where can you see yours?

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