Wholegrain muesli bread with cider, hazelnuts and sourdough raisins

Category: Sourdough bread
Wholegrain muesli bread with cider, hazelnuts and sourdough raisins

Ingredients

Porch 50 grams
flour for porch 1 grade 100g
porch water 68 gram
yeast for pretend 3 (1) gram
salt 2 grams
whole grain wheat flour 167 grams ***
water 100g
milk 100g
3 cereal flakes per dough and sprinkles 60 grams (25)
honey 10 grams
dried apples 30 grams
hazelnuts in dough and sprinkles 30 grams (40)
Fine sea salt 6 grams
raisins 30 grams
yeast*** 7.5 grams (3)
egg for coating the workpiece 1 piece

Cooking method

  • Porch
  • Mix all ingredients. leave for 1-2 hours at room temperature, and then put in the refrigerator for 24-48 hours.
  • Lobe
  • Mix water, milk, honey. Pour over the flakes and leave for 30 minutes.
  • Dough
  • Mix flour, yeast, loin. Knead the dough. I kneaded with a hook for 8 minutes. Then add salt and another 8 minutes. Add apples and nuts. Add the raisins last.
  • Fried the nuts, removed the husks and punched them in a blender so that there were pieces. Apples and raisins steamed, dried. If the apple slices are very large, then cut.
  • Leave the dough to ferment in a greased container for 90 minutes. I put it in the oven with the light on.
  • After the time has elapsed, knead the dough, roll it into a ball and leave to rest for 20 minutes.
  • Form a loaf, grease it well with a beaten egg and roll in a mixture of flakes and chopped unfried hazelnuts.
  • Proof. I have it on parchment, covered with a bag for 60-75 minutes. I stood for 70 minutes. Preheat the oven to 210 degrees. We bake bread with steam for the first 15 minutes. Then remove the steam, reduce the temperature to 180-190 degrees and bake until tender. My total baking time was 40 minutes.
  • Wholegrain muesli bread with cider, hazelnuts and sourdough raisins
  • Wholegrain muesli bread with cider, hazelnuts and sourdough raisins

The dish is designed for

580 gram

Time for preparing:

4 hours

Cooking program:

oven

Note

Source here
***
It took me 25 grams more flour *** than the author.
My yeast *** is dry.
Delicious bread. It looks like a cupcake, but not sweet. With a nutty flavor. With a crispy crust and delicate, finely porous soft crumb.
Simple to execute.
Bon Appetit!

dogsertan
Excellent, delicious bread.
ang-kay
Quote: dogsertan

Excellent, delicious bread.
Thank you so much,Seryozha, for a flattering review. : girl_red: The bread is really tasty.
Natali06
Wow! What bread! And how many goodies it contains!
Angel , as always a fine fellow!
ang-kay
Quote: Natali06

And how many goodies it contains!
That's for sure.
Quote: Natali06
Angel , as always a fine fellow!
Thank you for your kind words.
barbariscka
Great bread! Very effective .. Does the cereal hold well? I would make it with dried pears, it seems to me it will also be delicious
Only flour should not be added, it is better to reduce the water.
Which one do you like best?
ang-kay
Quote: barbariscka

Great bread! Very effective .. Does the cereal hold well?
Thank you for watching and praising. : rose: Hold, only crumble a lot when you cut.
Quote: barbariscka
I would make it with dried pears, it seems to me it will also be delicious
Maybe. We sell only smoked products. I think that it will be superfluous there.
Quote: barbariscka
Only flour should not be added, it is better to reduce the water.
I did everything strictly according to the recipe, and the flour was apparently different. There was no exit. Strongly smeared on the bowl of the combine.
Quote: barbariscka
Which one do you like best?
I cannot say that.Everyone is good. And that and that I will definitely repeat! Both are worthy. And it's not at all scary to take on them now. Everything is not as complicated and tricky as it seems when you read the recipe. There would be material means to embody such beauty and delicious food.
barbariscka
Well, it's subjective with pears, and certainly not with smoked ones ... By the way, I've never met smoked pears.
As for the recipe, in the recipe, the constant component is always flour, the bakers do not change it. But the water is already selected according to the moisture capacity of their flour. Sorry, I'm not nitpicking, that's friendly advice. We all, when we start baking for some reason, add flour and it never occurs to anyone to reduce the water. You just do not need to pour all the water at once, it is better to add later if necessary.
ang-kay
Quote: barbariscka

... By the way, I have never met smoked pears.
And we have only smoked and that is always assorted.
Quote: barbariscka
But the water is already selected according to the moisture capacity of their flour
... Dont know.
Quote: barbariscka
Sorry, I'm not nitpicking, that's friendly advice.
Thank you for your advice. I need them. Why be offended?

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