Bread "Corrida" (wheat-rye with green walnuts and dried persimmon)

Category: Sourdough bread
Bullfighting bread (wheat-rye with green walnuts and dried persimmon)

Ingredients

WELDING:
Rye fermented malt 20 g
Whole grain rye flour 30 g
Fennel or ground anise 1 tsp without top
Boiling water 100 g
DOUGH:
Refined wheat sourdough 180 g
Peeled rye flour 100 g
Wheat flour 1-2 grades 310 g
Chickpea or potato broth (water) 180 g
Sea salt 7 g
Green walnut jam syrup 35 g
FILLING:
Green walnuts from jam 12-14 pieces
Dried quince 60 g
Cinnamon optional 0.5 tsp
Dry yeast into dough for speed 1.5 g

Cooking method

  • Bull and bullfighter - black walnut and soft sweet-vulnerable persimmon in the arena of rich aromatic wheat-rye crumb.
  • Well, forgive me for such peculiar associations.
  • This bread was conceived by me a long time ago, as high iodine bread... And then suddenly an insight came in a dream, that is, I dreamed of its composition. The bread turned out to be so interesting and unusual that he simply demanded to come up with a name for it. And since I could not choose from several options I had invented, I turned to those who tasted this bread and asked them to describe their impressions and taste sensations.
  • The most unexpected epithets were received: delightful, extraordinary, gourmet, exclusive, exotic, gustatory punch, what a delight, terribly useful.
  • Gathering all the epithets together, and based on my impression, I decided to call this bread "Bullfighting". Because its taste is somewhat overwhelming, it combines astringency, surprise, fragrant sweetness, along with a barely perceptible sourness of the crumb and a slightly spicy aftertaste that comes from somewhere unknown. Well, really, gourmet bread turned out. You can surprise guests with it, and if you have it, you can completely do without sweets - a slice of such bread with good butter will replace sweet harmfulness for you.
  • All the additives in this bread work in contrast, this bread is incomparable with butter.
  • This bread is high in iodine due to its iodine-rich foods such as sea salt, persimmons and walnuts.
  • Bullfighting bread (wheat-rye with green walnuts and dried persimmon)
  • This bread will require a jar of green walnut jam and dried persimmons. (I suppose persimmons can be substituted for candied papaya)
  • Bullfighting bread (wheat-rye with green walnuts and dried persimmon) Bullfighting bread (wheat-rye with green walnuts and dried persimmon)
  • Preparation
  • Welding
  • - Mix 20 g rye fermented malt, 30 g whole grain rye flour, one teaspoon of crushed fennel and 100 ml boiling water.
  • Making the dough
  • - Mix the sourdough, peeled rye flour, wheat flour of the first or second grade (you can replace some with spelled), chickpea or potato broth and let stand for 15 minutes.
  • - Knead the dough, gradually adding the walnut syrup and salt in the process. Knead for 8 minutes. (If the starter is not very strong, add 1.5 g of dry yeast.) The dough should be viscous and firm. We work with it with our hands greased in vegetable oil.
  • - We put the dough to come to a warm place, do one kneading. Since I did not add yeast, the dough came up in 4 hours.
  • - We spread the dough on a table dusted with flour and stretch it into a small square. Evenly spread the whole walnuts from the jam on the dough, crushing them slightly into the dough, and dried persimmons, cut into medium pieces. Sprinkle the layer with cinnamon. We roll the layer into a roll, pinch the edge, decorate it in the form of a loaf.Or put it in a greased and floured dish.
  • Bullfighting bread (wheat-rye with green walnuts and dried persimmon) Bullfighting bread (wheat-rye with green walnuts and dried persimmon)
  • Bullfighting bread (wheat-rye with green walnuts and dried persimmon)
  • - We put in a warm place. After doubling the dough, bake at 230 C for 5 minutes, then at 180 C until tender.
  • - The bread can be consumed the next day.
  • Bullfighting bread (wheat-rye with green walnuts and dried persimmon)

Note

Very interesting material about walnuts.

"It grows on the side of the road and is not afraid of anything - neither thunder, nor wind, nor rain, nor heat."
Theophrastus

Walnut (voloshsky nut) - a large tree (up to 30 m in height and up to 1.5-2 m in diameter) of the walnut family. It has a powerful spreading crown and large odd-pinnate fragrant leaves. The fruits are round or oval false drupes, with a fleshy green outer shell and an inner wrinkled woody shell (shell), inside which there is an edible core of four identical lobules. Walnut lives long - up to 300-400 years, begins to bear fruit from 10-12 years. Even at the age of 100-180 years, it gives good yields.

The homeland of the walnut is Central Asia and the Caucasus, and according to other sources - the Balkans. In the Caucasus, it was introduced into culture even before our era. The mention of the walnut can be found in the ancient Greeks and Romans.

One of the first descriptions of the walnut belongs to the "father of botany" Theophrastus. This plant is mentioned in the writings of Cicero, Dioscorides, Pliny, Virgil, Hippocrates. The distant resemblance of the nucleus to the human brain gave rise to many legends about this plant. So, the Greek philosopher Plato quite seriously argued that fruits have the ability to think, move, jump from branch to branch. And the Swedish scientist and traveler Sven Eden (Gedin) was sure that the nuts that are ripped green squeak and cry.

Due to the abundant fruiting of the walnut, many peoples considered it a symbol of prosperity, abundance and longevity. The ancient Greeks offered each other the fruit of a nut on solemn occasions. Among the ancient Romans, the nut was an attribute of the wedding ceremony. There is a wonderful tradition in the Caucasus and Moldova: when a child is born, a walnut tree is planted in his dowry.

On the islands in the west of Scotland, there is a variety of white walnut. Children are allowed to wear necklaces made of such nuts: it is believed that when a child is in danger of spoilage, the nuts darken.

In Russia, the walnut, this "very tasty fruit" was brought from Greece about a thousand years ago by Greek merchants through the ancient trade route "from the Varangians to the Greeks", hence its name. Later it was also called the Volosh (Volozhsky) nut. And the Latin name of this plant means "royal acorn".

Currently, walnuts grow wild in Asia Minor, on the Balkan Peninsula, in Iran, China, Afghanistan, the western part of the Himalayas and Tibet, in Central Asia, the Caucasus. It is also widely cultivated for its edible fruit in these areas, as well as in Western Europe and the United States, Ukraine and Moldova.

The walnut kernels contain protein (18%), sugar, drying fatty oil (up to 75%), provitamin A, vitamins C, E, P, K, group B, minerals (iron, phosphorus, magnesium, potassium, calcium, cobalt, iodine, copper), tannins. Fatty oil consists of glycerides, citric, stearic, oleic, linoleic, palmitic, linolenic acids. Most of all vitamin C is contained in the shell of unripe fruits, and in its quantity it is not inferior to citrus fruits, black currants and rose hips. Therefore, vitamin concentrates are prepared from the shells of unripe walnut fruits. The pericarp also contains many tannins, organic acids, coumarins, quinones, provitamin A, and the dye juglone, which has a bactericidal effect. Betasitosterol was isolated from the shell. The shell contains phenol carboxylic acids, tannins and coumarins, in the pelicul (thin brown skin that covers the fruit) - steroids, phenol carboxylic acids, tannins and coumarins. Walnut leaves contain tannins (3-4%), glycosides, flavonoids, essential oil, juglone, inositol, carotenoids, vitamins C, B1 and P and a lot (up to 30%) of provitamin A.May walnut leaves are not inferior to rosehips in terms of vitamin C and provitamin A content ...

In ancient times, the walnut was considered a very powerful antidote, helping against poisoning with the most powerful poisons. To do this, in the morning on an empty stomach, you had to eat two walnuts with two wine berries, leaves and salt.

Russian healers also used walnuts in the treatment of various diseases. In the 17th century, military doctors treated wounds with walnut leaves.

For medicinal purposes, all parts of the walnut are used: leaves, twigs, bark, green pericarp, ripe and unripe fruits. But leaves are more widely used (especially in dermatology and cosmetology). They are harvested in June: at this time they contain more vitamin C (up to 5%) and other nutrients. The leaves are quickly dried in the sun, spreading in a thin layer on a clean cloth or paper. Brown and blackened leaves are removed after drying. Pericarps of unripe fruits are harvested in August. Walnut kernels are advised to be kept peeled: this way valuable substances are preserved in them longer.

Anti-inflammatory and bactericidal properties of walnuts.

In folk medicine, decoctions and infusions of leaves and fruit shells of walnuts have long been used in the treatment of wounds, ulcers, boils, and for frostbite as a wound healing, bactericidal and anti-inflammatory agent. For lichens, purulent rashes, abscesses and boils, eczema, seborrhea, hair loss, acne, psoriasis, dermatitis, decoction of leaves is used in the form of baths, washings, lotions, compresses. A decoction of leaves or pericarp for external use is prepared as follows: pour 4-5 tablespoons of raw materials with 0.5 liters of water, boil for 15 minutes and filter ...

For rinsing the mouth and throat in case of inflammatory diseases, you can also use preparations of the bark of the roots and trunks of walnuts ...

Water extracts from walnut leaves also have bactericidal and wound healing properties. They are used to accelerate wound healing, in the treatment of tuberculous lesions of the skin and larynx. From the pericarp of a walnut, the drug juglone is obtained, which has bactericidal properties, which was previously used for skin tuberculosis, ringworm, eczema, allergies, streptococcal and staphylococcal skin diseases. Unfortunately, it has been undeservedly taken out of production and is used only in veterinary medicine.

Walnut oil effectively heals wounds, burns and skin lesions. In folk medicine, it is also used in the treatment of conjunctivitis and otitis media.

Walnut for tuberculosis. Avicenna also recommended crushed walnuts with honey for the treatment of tuberculosis.

An aqueous extract from the leaves and pericarp of nuts has a therapeutic effect in some forms of tuberculosis of the skin, larynx, tuberculous lymphadenitis. In folk medicine in France, walnut leaves have long been used for tuberculosis of the lymph nodes.

The preparation Karion was also obtained from walnut leaves, which was used to treat tuberculous lupus.

Antihelminthic agent. Nut oil is used as an antihelminthic agent. Even Hippocrates used green pericarp of walnuts to expel worms. In the folk medicine of Iran, South America, Greece, Central Asia and the Caucasus, the same remedy is still used against ascaris and tapeworms ...

Domestic folk medicine uses an infusion against tapeworm and round worms according to the following recipe: pour 4 tablespoons of chopped unripe nuts with 200 g of slightly salted boiling water, leave for 30 minutes and strain. The dose should be drunk during the day in combination with a saline laxative (children are given magnesium sulfate at the rate of 1 g per 1 year of life).

For the expulsion of ascaris and tapeworms in folk medicine, dry walnuts with wine were also used.

Vitamin and tonic. Walnuts are recommended to be eaten with hypo- and avitaminosis, with a deficiency of iron and cobalt salts.They are useful for nursing mothers, as well as during the recovery period after a serious illness as a general tonic. Modern naturopaths assure: if you eat only three walnuts every day, it will give you seven years of life!

It is advised to combine walnuts with green vegetables: this increases the healing and nutritional effect several times. For better assimilation, the nuts should be soaked in water, chewed thoroughly or passed through a meat grinder.

On the basis of walnuts, a tonic mixture is prepared, which gives vigor and increases efficiency. Pass through a meat grinder 300 g of peeled nuts, 300 g of dried apricots and 2 lemons with zest. Add 300 g of honey and mix thoroughly. Take 1-2 teaspoons once a day. Store the mixture in the refrigerator.

Walnut kernels are part of a general tonic, which is recommended to be given to children with rickets. Pass through a meat grinder 200 g of walnut kernels, 2 lemons and 200 g of aloe leaves. Combine all components, add 200 g of butter and 200 g of honey; mix thoroughly. Give your child 1 dessert spoon 3 times daily after meals.

In Bulgarian folk medicine, green nuts are recommended for hypo- and avitaminosis ...

Walnut for gastrointestinal diseases. Walnuts are high in fiber and oil, which can enhance bowel activity. They are very useful for constipated elderly people.

Even Hippocrates recommended a decoction of a green walnut shell for gastrointestinal disorders. And in Russia, to normalize the activity of the intestines, healers advised to eat walnuts with honey and figs on an empty stomach.

Decoctions and infusions of walnut leaves are used as an astringent protivopodonosny agent. In folk medicine of France, for a long time, the infusion of walnut leaves has been used for gastroenteritis and to improve digestion ...

In Western Ukraine, tincture of nuts fruit was considered an old proven remedy for the treatment of gastrointestinal diseases (especially for indigestion, colic and intestinal cramps). The methods of its preparation had their own local specifics. So, in the Rivne region, they took 30 pieces of green unripe nuts, cut them finely and poured 1 liter of 70 percent alcohol. Insisted on the sun for 2 weeks. Then the tincture was poured off, and the nuts were covered with sugar and, having stood for about a month, they received a liqueur. Both tincture and liqueur were used for diseases of the stomach and intestines (1-2 teaspoons a day after meals).

In the Kosovo region, 1 kg of green nuts was crushed, 2 liters of vodka were poured, 200 g of sugar and 1 liter of water were added and insisted for 2-3 months. When treating the tongue of the stomach, this tincture is taken 1 tablespoon before meals for 5-6 weeks. After the break, the course of treatment was repeated. In a dosage of 30-40 drops 3-4 times a day in the same course, this tincture is recommended to be used for gastric ulcer and gastritis with increased acidity of gastric juice.

In Russian folk medicine, for diarrhea, they use a nut tincture prepared according to the following recipe: partitions of 100 g of walnuts are poured in 200 g of 70 percent alcohol, insisted for 6-8 days and filtered. Take 6-10 drops, diluted in 1 tablespoon of water, 3-4 times a day.

Walnut for cardiovascular diseases ...

Walnut for kidney and bladder diseases ...

Walnut for circulatory disorders. Walnuts are very poor in sodium, so it is useful to include them in the diet for people suffering from circulatory disorders. An infusion of walnut leaves is taken for sclerosis of the brain and cardiac vessels.

Walnuts in endocrinology. The extract and infusions of walnut leaves have a hypoglycemic effect: they lower blood sugar levels. The use of an infusion of leaves and pericarp walnut in diabetes reduces the percentage of sugar in the urine. Traditional medicine recommends diabetics to drink tea from walnut leaves (50 g of leaves per 1 liter of water).They also use the infusion according to the following recipe: pour 1 tablespoon of crushed leaves with 200 g of boiling water, boil for 20-30 seconds, insist until cooled and drain; drink evenly throughout the day.

In the treatment of diabetes, not only leaves are used, but also the partitions of walnut fruits. A decoction is prepared from them: pour 200 g of boiling water over the partitions from 40 nuts, boil in a water bath for 1 hour, cool at room temperature and strain. Drink 40-50 g 3 times a day before meals. The course of treatment is at least 3 months.

Walnuts contain a lot of iodine, therefore, its fruits and tincture of leaves and pericarp are recommended in the treatment of thyroiditis and thyrotoxicosis. Traditional medicine for thyroid diseases recommends brewing walnut leaves as tea and drinking this infusion. In addition, a tincture is prepared from the partitions of nut kernels. Pour 20 g of dry partitions with 100 g of 70% alcohol, insist for 2 weeks and filter. Take 10-15 drops 3 times a day.

Walnut for metabolic disorders. To normalize metabolism, they drink an infusion of walnut leaves. Walnuts are useful for gout: their kernels contain very little sodium.

Decoctions of the pericarp and walnut leaves in the folk medicine of Western Siberia are considered a good tonic and "blood-purifying" remedy, especially for diathesis ...

Hemostatic agent ...

Walnut in gynecology ...

Walnut for men. Even in ancient Sparta, it was known that walnuts have a beneficial effect on the growth and development of the male body. Boys and young men were advised to drink nut milk, which is prepared according to the following recipe: chop the kernels of 10 walnuts, pour them 100 g of cold boiled water and leave for 2 hours. Strain, add 1-2 teaspoons of honey and stir.

Avicenna argued that one of the main uses of the walnut is "for sexual impotence." “To do this,” he wrote, “you need to eat nuts with sesame oil, candy, honey and molasses, in this case, sexual desire greatly increases and you will be happy for yourself and your wife for a long time.”

Walnut was part of the ancient potions that increase sexual strength. Here is one of the recipes: take 12 walnut kernels and 200 g each dry figs, prunes and pitted raisins. Grind all components, shift and store in the refrigerator. Take 2 tablespoons of the mixture daily in the afternoon with kefir or sour milk.

Scientists have now confirmed that walnuts not only increase the defenses of a young body, but also contribute to the normal development of male genital organs, and also increase sperm production. Unripe nuts contain a lot of Ri E vitamins, so they are useful for men who are unsure of their potency. ( 🔗)

The taste of persimmon is known to everyone, but what do we know about the health benefits of persimmons? In persimmon, trace elements, vitamins and antioxidants coexist. Persimmons are rich in substances such as calcium, potassium, phosphorus, magnesium, iron, iodine, glucose. It contains carbohydrates, useful acids, proteins, tannins, ash, vitamins A, C, and P.
Potassium and magnesium contained in this fruit have a beneficial effect on the urinary system, they promote the elimination of excess sodium salts from the body and prevent the appearance of kidney stones.
In addition, the benefit of persimmon is the presence of a substance such as pectin. It is this microelement that gives the persimmon medicinal properties, as it fights stomach disorders and normalizes digestion.
For thyroid diseases, it is recommended to use persimmon, since it contains iodine, which is extremely important for the production of hormones in the body. The benefits of persimmon for the liver, eyes and gonads lie in the fully ripe fruits of this fruit.
Persimmon knits mouth. We have known this since childhood. And this happens because this bright fruit is picked and delivered to store shelves too early. The astringent properties of persimmons are explained by the presence of tannin in its composition, which is formed in persimmons when ripe.By the way, this tannin is harmful for those who develop adhesive bowel disease due to abdominal surgery. The consumption of persimmons, especially raw fruits, in which the highest content of tannin, can lead to acute intestinal obstruction and urgent surgery After the persimmon is ripe, tannin leaves it, and it acquires the proper taste. Another tip, if the persimmon is not ripe, you can put it in the freezer, take it out the next day and defrost it, after such a simple procedure, the viscosity of the persimmon is guaranteed to disappear.
Vitamin A in persimmons is cancer prevention. Potassium is good for heart disease. Persimmons are good for people with varicose veins and bleeding gums.
In the treatment of anemia, persimmon is indispensable, doctors recommend in this case to drink a glass of "Chinese date" juice before eating. With hypertension, it is necessary to consume dried persimmon fruits.
Even with a cold, the benefits of persimmon are available. If you have a cough, gargle with persimmon juice, mixing it with 3 tbsp. l. warm water.
The persimmon applied to the face along with the yolk helps to relieve the skin of acne. ( 🔗)

Feta
To be honest, I'm just shocked! Not only jam from nuts, but also bread with them! To try a piece of what kind of beast it turned out.
Rada-dms
Feta, I myself was shocked by the taste. It seems that the dough is quite ordinary, but the additives did something unimaginable! We dined them with this bread! I didn't want anything else, which is amazing!
I would love to share the bread if I had the opportunity!
Feta
Well, if I get hold of such interesting jam, then I will definitely try to bake such bread.
lappl1
Olya, I'm out too! I was especially impressed by your opinion poll about the name and association. Well, I'm not talking about the appearance. Admire you! Knowing what your situation is now, I am amazed at your ever brighter and more creative thought! Bravo, Olyushka! I am delighted !
Albina
Olga, the name directly attracts Such unusual ingredients I like it when with some unusual ingredients you get amazing results.
Elya_lug
Rada-dmsI can't even find the words, how unusual it is, what inexhaustible fantasy and passion for experiments. The bread looks intriguingly delicious!
Ikra
Rada-dms, mommy !!!! It's just some kind of pristine beauty! You want to break such bread with your hands and drink it with spring water. And, I think no compromises, no daddies! Only persimmon!
Rada-dmswhat a tireless inventor you are!
MariS
When ... when do you manage to do all this, Olya !? Such a delight, you are just smart! And about how many nuts and how it is written - a real poem ... I imagined the taste of such bread If only I could taste a couple of crumbs ...
Bes7vetrov
How I wanted to repeat the recipe! I'll bake it as soon as possible! I liked both the search for the name and the phenomenon of the recipe in a dream shikaaaarno
nakapustina
Fate, probably, for me to bake this bread. The daughter recently brought a jar of exactly the same jam and no one is happy about it. but it's a pity to throw it away, now I know where to attach it.After the holiday I'll bake
Olya, thanks a lot for the recipe
Rada-dms
nakapustina, that's lovely! And I just love these nuts, although they are sugary and sweet, but I can't stop. They are in bread, if they come across, then they all abide, and then the taste of the rest comes. If you want (are we on you?), Then cut them into quarters, which are distributed over the whole bread. And you can take any dough in general, like Riga or custard rye you can.
Rada-dms
Quote: Bes7vetrov
How I wanted to repeat the recipe! I'll bake it as soon as possible! I liked both the search for the name and the phenomenon of the recipe in a dream shikaaaarno
Right in a dream, I dreamed that it was necessary to look for these huge nuts and use the syrup, I even felt the taste. And there were three names ...
nakapustina
Quote: Rada-dms

If you want (are we on you?), Then cut them into quarters, which are distributed over the whole bread. And you can take any dough in general, like Riga or custard rye you can.

Olya, for you, of course Thanks for the advice, I will cut the nuts into quarters, and I will make the dough a la Riga (I love Riga bread)
Ikra
Recently, more and more often I am convinced that rye flour in sweet pastries is very good. For some reason, in our tradition there are few such recipes, and they are not common. I only recently learned that Borodino bread is baked with raisins. And suddenly I fell in love with the rye taste with various dried fruits and jam. It's a shame that now there is no time to calmly do this ... While I dream ... Maybe, if there is no walnut (I have to bypass all the Armenian points, which I know), try figs?
Rada-dms
Ikra, Irisha! First, thanks for taking note of the recipe! I think figs will be good too. I buy Armenian jam in Tushino in the Apricot World store. It happens in the markets in Armenian tents. I also really love rye and additives, very exquisite taste: a-kiss: s, and you gorge on a couple of pieces. And, too, did not immediately fall in love, or rather, accepted. And as I accepted it, that's all, from time to time I bake options. Thank you, Irochka!
Rada-dms
Ikra, and I recently remembered the Nochka cake, which was made from rye crackers. I also made it, but the recipe is lost. There were such cakes soaked in syrup! Mmmm ...
Ikra
Rada-dms, eh, "Night" would be found ... I remember, I did not do it myself, but I ate at someone's place. And I also have from unrealized rye bread ice cream. I'll come, I'll do it, the ice cream maker has been asking for it for a long time
Babushka
Rada-dmswhat a gorgeous bread! Very, very, very delicious!
Rada-dms
Quote: Ikra
And I also have from unrealized rye bread ice cream.
Ir! You just amaze me! I've been going to make this ice cream for a year now, then tell me what your recipe is, but for now I'll wait to do it. I have German, I didn't have time to do the competition.
Ikra
Rada-dms, yes, I have no recipe. Some sensations Although no, not really. There is also a photo on the phone from the menu of that ice cream place, which I talked about in the Moscow topic. There is only a composition, and even then, confused. Literally this is what it says:
"Black bread. White tea" (this is the name). Sorbe from the hearth grain black bread, taiga honey, ginger and black pepper. Color - dark bread crumb. The taste is thick, bready, with a honey-lemon peak, lean and satisfying.
In general, you need to conjure
Rada-dms
Quote: Ikra
Rada-dms, I don’t have any recipe. Some sensations Although no, not really. There is also a photo on the phone from the menu of that ice cream place, which I talked about in the Moscow topic. There is only a composition, and even then, confused. Literally this is what it says:
"Black bread. White tea" (this is the name). Sorbe from the hearth grain black bread, taiga honey, ginger and black pepper. Color - dark bread crumb. The taste is thick, bready, with a honey-lemon peak, lean and satisfying.
In general, you need to conjure
Ira! Such a composition! : girl_claping: We must definitely stir up! will wait!!!
And in the cafe my husband and I have already gathered, thanks to you !! So thanks!: Rose:
Ikra
Rada-dms, go be sure! There the canaries sing
Tumanchik
Quote: Rada-dms
and I just recently remembered the "Night" cake
Any whim .... I have such a recipe!
Ikra
Tumanchik, why am I the second after Olya for this recipe?

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