White bread with raspberry leaves in a Brand 6051 multicooker pressure cooker

White bread with raspberry leaves in a Brand 6051 multicooker pressure cooker

Category: Yeast bread

Ingredients
Yeast dough (any)	300 g
Raspberry leaves cut	1 tbsp. l.

Cooking method

• Wash young raspberry leaves well, then chop finely.
• In the yeast dough, mix 1 tbsp. spoonful of raspberry leaves.
• We form a bun and put it in the bowl of a multicooker-pressure cooker.
• We put in the "Manual" mode - stage 1 - 25 degrees, 1 hour, proofing.
• Stage 2 - T 130 degrees, time - 1 hour 10 minutes, baking.
• After the end of the process, open the lid, turn the bun over, bake for 15 minutes on the "Pastry".
• Impressions - the top, of course, is pale; 1 hour 10 minutes - a bit too much, the bottom is fried; I will put less next time.
• But in general, if you do not want to pantyhose with the oven in the heat, it will do!

Note

Recipe with raspberry leaves, as well as with leaves of rose hips, blueberries, nettles, radishes I found in a relatively old cookbook, 1806 recipes are called.

The useful properties of this berry culture have been known to the people for a long time, so many people, in the short period of its growing season, try to prepare for the future not only fruits, but also raspberry leaves. Containing various organic acids, mineral salts and vitamin C, raspberry leaves are used in folk medicine as an effective antipyretic agent.
Special enzymes - the salicials contained in raspberry leaves are natural aspirin and can help not only bring down heat, but also promote effective sweating. It must be remembered that it is not recommended to use raspberry broth together with aspirin.
Due to the presence of tannins and astringents, raspberry leaves help to stop internal bleeding, and have a beneficial effect on the intestines when it is upset. Possessing a wide range of anti-inflammatory properties, raspberry leaves are used as an antitoxic and expectorant agent, strengthening the general immunity of a person and helping him protect himself from various colds and viral diseases.

[Olga]

Olga what an interesting recipe. Do raspberry leaves give any flavor or aroma to the dough?

Oh, how unusual. Thank you!!! Oh, for some reason. mint leaves came to my head. Need to try.

mmm, gotta try. Olga, what do you think will turn out the same from frozen raspberry leaves?

Thank you girls for your feedback!
Raspberry leaves give the bread a delicate aroma, but no sharp aftertaste. Very nice bread! I plan to do it with blueberry leaves soon.
Frozen raspberry leaves? I don’t know, I don’t know - it’s better to dry the leaves, and then either in tea or in dough.

Frozen raspberry leaves? I don’t know, I don’t know - it’s better to dry the leaves, and then either in tea or in dough.

I have dried leaves ... I just thought that I would taste a different taste somehow both

When I bake bread, I bake an equal amount of time on each side. Then ruddy and not burnt. For example, cooking for 1 hour 20 minutes. Cooking for 40 minutes. on one side, then turn over and 40 min. on the other side. I didn't bake with raspberry leaves - today or tomorrow I'll try, the leaves are already normal. But I always add whole grain to white flour, it's more dietary.

Try it; interesting, of course!