Bread "Witch Doctor" with needles and cedar milk on tomato sourdough

Category: Sourdough bread
Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough

Ingredients

Rye-tomato sourdough 250 g
Rye flour 150 g + 2 tbsp. l.
Flour, 1 grade 150 g
Water 150 ml
Syrup 40 g
Salt 9 g
Fir needles 10g (3 tbsp. L.)
Pine nuts 30 g
Water for cedars. milk 3 tbsp. l.

Cooking method

  • There are three types of bread for me:
  • basic - for every day, simple, with 1-2 additives - no more;
  • experimental - no more than once a week (at the request of home, not gourmets at all)
  • and medicinal - quite specifically to maintain a weakened immune system, sometimes not even for taste
  • This bread is from the last category.
  • Its name is justified not only by its content, but also by the history of our life.
  • 15 years ago, during our "Ural period", through friends, we learned about an extraordinary person living in one of the cities of the Urals.
  • Since I did not receive permission from him, I cannot disclose specific information.
  • In general terms, he was a man of both amazing fate and amazing opportunities.
  • Both in appearance and in vocation - a real Witch Doctor. We drove to him from different cities ...
  • Even when we moved to Samara, I learned from my acquaintances from Samara that his help is real even remotely ... Having talked to a person on the phone, he made a diagnosis and prescribed treatment that really helped treatment.
  • So, naturally, he paid attention to the nutrition of the sick ... and his own family followed certain rules.
  • I know that he and his wife and several of his children are vegetarians, and they included the most curious squirrels in their diet: for example, in their area close to the forest, they had a burdock plantation - its roots are unusually rich in proteins and can be cooked in a wide variety way. Those who visited them told me about the dishes where these roots tasted like the best porcini mushrooms ...
  • And they baked bread themselves in those distant times. Yes, not simple.
  • The fact is that one of the healers' peculiarities of this man is his love for fir: in all his various medicines, both liquid, and thick, and solid, there was it ... Including in the bread that was distributed (or was it sold?) patients and friends.
  • I once got a piece of this delicacy - fragrant, unusual, very satisfying. Filled with something like that ...
  • When I began to bake bread myself, I somehow asked a friend who occasionally went to the Urals and saw this healer: what is included in the recipe? Of course, everything was described only in general terms: sourdough on good tomato paste, rye flour, needles ...
  • So I had to recreate the recipe for the healing bread for my family myself. What can be absolutely right - who, besides me, can feel my loved ones, what will help them in this or that painful situation
  • So, please - join my experiment
  • Rinse and grind the fir needles in a blender with nuts and 3 tbsp. l. water.
  • Since the needles contain a lot of phytoncides that have a detrimental effect on many microorganisms (including those we need and the leaven), try not to shock the leaven and soften the coniferous emulsion with water, molasses and flour. that is, you need to knead the batter on the needles:
  • Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough
  • And then add the leaven.
  • Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough
  • Rye sourdough is ordinary, just grown not on water alone, but with the addition of 1 tsp. tomato paste (good, without preservatives and dyes) - with each feeding added 1 tsp. tomato.This is the enrichment of the starter culture with microelements and vitamins, and assistance in the early development of lactic acid bacteria.
  • Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough
  • Add both flour and salt. Knead for 10 minutes, controlling the density of the dough (you can see in the photo - we love it harder).
  • Prove the dough once every 60 minutes and shape into a loaf.
  • Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough
  • The final proofing is warm, until doubled.
  • Bake in an oven preheated to 220 C with steam.
  • After 25 minutes, reduce T to 180 and bake for another 25-35 minutes until crumb T is 96 C.
  • Bread the Witch Doctor with pine needles and cedar milk on tomato sourdough
  • When baking, it smells very nice of the mixed aroma of bread and pine needles
  • Bread Witch Doctor with pine needles and cedar milk on tomato sourdough
  • We managed to grind the needles och. finely, when you zoom in on the photo, you can see green, if you try
  • I didn’t immediately find an ingredient that would soften the harsh coniferous note in the taste of the bread: pine nuts crushed in milk are just a godsend for this recipe! The aroma of the "pine needles-nuts-water" emulsion is unusually lively and tasty.
  • And the bread itself turns out quite, quite
  • Of course, the needles smell unusual for an edible, if you bring a piece to your face and sniff, but if you just eat it, it’s a sheer pleasure, there is no aftertaste of needles or a hint of dampness (needles have such a quality under certain conditions ...).

Note

Probably not worth talking about the benefits of all the additives in this bread
The needles contain many trace elements, vitamins, phytoncides ...
Pine nuts are also loved by everyone for their taste and healthiness.
The main thing is to discover the opportunity to support the health of your loved ones with quite affordable and pleasant means.
Be healthy and cheerful!

Rada-dms
Interesting! We must do it! I only drank wine with needles! And I didn't have time to do it with cedar oil and nuts! Do you feel the taste of milk?
NataliARH
Ira, thanks for the story! For healing bread! What a pity that you didn't have time for quite a bit of time

Healers and "grandmothers" are amazing people, I myself am a bit of that) but only for family, sometimes I help friends

Premier
Oh, Irochka!
Well, I didn't have time for 15 minutes ...
I don’t know, of course, as a competition commission, but I would make an exception for this your bread. The story is worth it!
NataliARH
Yes, yes, I hope the Chief has already asked ?!
niamka
Nagira, Irinawhat a wonderful bread! And what an interesting and exciting story. Now I won't rest until I bake it. Where can I get a fir? It does not grow in our country house, only Christmas trees and pines. Thank you very much for this recipe. Now there is something to strive for!
AnaMost
Awesome recipe! another cut to see ...
I tried jam on needles, and even from cones, and here's another so unusual bread ...
I will definitely experiment!
Albina
Irina, colossal work I liked the correctness of the statement
Quote: Nagira
who, besides me, can feel my loved ones, what will help them in this or that painful situation
AnaMost
Quote: Nagira
one of the healer's features of this man is his love for fir:
I also visited Primorye with our magician Oleg Mamaev, a bone setter, a master of oriental martial arts ... He lives in the seaside taiga, 10 km from a deaf tree, my husband and I walked with large backpacks (with a tent and other things for recreation) .. So when we got there we were tired, with "tongues on their shoulders" .. Oleg met us and gave us tea on needles (in mine, cedar) .. Probably, many wise men, but healers know not by hearsay about the beneficial properties of conifers ... Immediately, strength appeared and at the same time lightness in the body .. Now, I often collect needles for tea in the taiga ...
Nagira
ADDED PHOTO OF THE PROCESS!
7 pieces, including a cut

Rada-dms, NataliARH, Premier, niamka, AnaMost, Albina,
Girls, thanks for your interest in this bread!
I sometimes bake it not because of the illness of loved ones, but according to my suddenly arisen desire, probably, in our ecology, support is needed for the body and just like that, at times ...
Quote: Rada-dms
Do you feel the taste of milk?
Olya, the taste of the bread itself is very full and solid, I personally find it difficult to single out one thing (except for needles). But I feel the aroma-taste of the coniferous-cedar emulsion Maybe nuts are more needed ... I just arranged this option and stopped, after all, there is very little gluten: rye flour and needles and nuts in whatever small quantity are - all this for 150 grams of wheat flour ... I don't really like crumbly bread ...
I would have ventured to put more nuts only in wheat c / s bread ... In general, we will wait for your experiments

NataliARH, Premier
Olya, Natasha, thank you from the bottom of my heart for your efforts - bread is now in the competition theme.
Quote: niamka
Where can I get a fir?
Natasha, thanks for the compliments bread
When I don't have the opportunity to go beyond the Volga to the Zhiguli, I buy a broom from fir twigs for a bath - we sell them on the special market. the people who collect them. So as not to doubt at all that they did not collect them near the road - I explain what I need for bread, for internal consumption, so to speak. And when I speak with chosen a person, I look directly in the eyes - his gaze, micro-facial expressions, voice - everything makes it possible to feel how much he can be trusted
Quote: AnaSamaya
Tried pine needles jam, and even pine cones
Anya, thanks for your attention to the recipe
I also make coniferous honey from autumn to mid-spring: I do not boil it, but grind the fir needles and pour it with honey, I insist for a week in a dark place. And as soon as you feel unwell or weak, or just freeze on the street - a spoon or two of this honey, stirred in boiling water. And if you "miss" the beginning of a cold - there is such a drink several times a day. Special. when appetite disappears, and strength is needed to fight the disease.
Eh, I was distracted because I wanted to mention that in this bread the needles are good only in their pure form - all extractions from pine needles (with honey, sugar, even butter) - give a very distinct taste of dampness, mold ... well, I don't know how to describe it - but eating such bread is unpleasant ... So keep in mind.
Albina
Quote: Nagira
for your troubles - bread is now in a competitive theme.
I am very glad that bread entered the competition. I was also worried that some 15 minutes was not enough to get into the competition. GOOD LUCK
NataliARH
Quote: Nagira
coniferous honey
cook!

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