Prune bread

Prune bread

Category: Yeast bread

Ingredients
Wheat flour	1.5 cups
Whole grain flour (replaced with 1.5 cups of regular)	1.5 cups
Water	1.25 cups
Salt	1 tsp
Dark molasses (replaced 3 teaspoons of dark honey)	3 tsp
Dry yeast	2.5 tsp
Powdered milk	1 tsp
Cinnamon	2 tsp
Apple jam (rubbed and squeezed apple)	1 tsp
4 pieces of prunes	1 cup

Cooking method

• roll prunes in flour and put in a dispenser
  

Cooking program:

Mode - basic with raisins, size XL

Note

It turns out a brown healthy and tasty bread

An interesting recipe ... must be tried.
And what is the volume of the cup?
And yet, two tablespoons of cinnamon - not too much? although this is probably a matter of taste.

An interesting recipe ... must be tried.
And what is the volume of the cup?
And yet, two tablespoons of cinnamon - not too much? although this is probably a matter of taste.

cup volume - 230
cinnamon extinguishes the apple, so the taste is normal

I always got to this bread !!!! So, what is already baked. I did this:

your recipe has changed slightly)

Structure
1 tsp yeast
380g wheat flour
20 g bran (oat)
1.5 tsp molasses
1 tsp milk powder
0.5 tsp salt
1 tsp cinnamon
1 teaspoon applesauce
0.5 tbsp. l rast. oils
270 warm water

4 pieces of prunes (about 40 g)
+ mountain apricots (cut)
+ walnuts (broken)
Total = 80g - Dispenser

Preparation
Whole Grain Raisin Mode
Note
For lack of whole grain flour, I add bran to bread. I have only light molasses, and I put it. I didn’t put milk powder just because I’m fasting now, and I think it wouldn’t hurt. There was no butter in the original recipe and I, nevertheless, decided to add a little so that the bread crumbles less. Prunes are not purchased from me, and that is why they are so hard, very dry, I added dried apricots "to the heap", and it is mountain, unsweetened - for greater utility, well, nuts too ..
The gingerbread man turned out to be not bad, but in my opinion a little sticky (maybe less water is needed, since the applesauce was liquid), but I didn't add anything, now I'm waiting for the result, I'll write in the evening how it tastes

now I'm waiting for the result, I'll write in the evening how it tastes

We are waiting for the result
my two-year-old son loves this bread very much, and in general, every one baked by his mother

[Khoma]

I baked bread, cooled it down, tasted it.
Khoma , thanks for the recipe, very tasty.
For some reason I cannot upload pictures from the camera to my computer, they do not match somehow, but the most important thing is the taste and aroma you will not see in the photo anyway! The bread turned out to be dark beige, prunes and dried apricots were dry, so they did not grind too much, unlike nuts. Cinnamon is very out of place, and not at all intrusive, in vain I was afraid. In general, the bread has such a "noble", rich taste: cinnamon, prunes, apple, and even walnuts. Similar to muesli bread, moderately sweet.

20 g bran (oat)
Good afternoon!))) But tell me, please, is it possible to replace the bran with just oatmeal? very interested in the recipe for this bread)

20 g bran (oat)
Good afternoon!))) But tell me, please, is it possible to replace the bran with just oatmeal? very interested in the recipe for this bread)

Why not?? this is of course a different product ... but the bread will be softer !! You just watch the kolobok, do not add all the flour at once: I had such a puncture with this bread once: it turned out to be a VERY dense bread ... then I realized dried fruits come in different moisture, well, apparently from another batch they turned out to be more dried

I also tried to bake - very happy!
Instead of water, I had a potato broth, added 1 tbsp. l. flour, but I think that without this it could well have been an excellent bun. I put 1 tsp of cinnamon, there was no more. The prunes are completely ground to make black bread without rye flour



Incision. The crumb is soft, moist, one might even say "juicy" if this word is applicable to bread There are no crumb at all!



In general, this bread will definitely be in the category of favorites, thanks for the recipe!