Karelian bread

Bread 472 Last Update: Jul 16, 2021 Created: Jul 16, 2021 0 0 0
Karelian bread
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Homemade Karelian bread with raisins is an amazing pastry that you can fall in love with the first time and forever. If you like Borodino bread with its characteristic pleasant sweetness, rich aroma of coriander and rye malt, you will definitely like Karelian bread. It is not difficult to do, although you have to be patient - it will take about 10 hours to cook.

The Karelian bread recipe provides for a sponge preparation method using a special brew. It is thanks to this very infusion that the finished baked goods are distinguished by their characteristic sweetish taste and rich rye aroma.

The dough for Karelian bread contains two types of flour: wheat and rye (seeded). Wheat flour is needed of the second grade, but today it is not at all easy to get it - even in spite of the fact that it is low-grade flour and should be cheap. I found a way out: I just make a mixture of first-grade wheat and wheat whole grain in a ratio of 2 to 1. That is, to get 425 grams of second-grade wheat flour required for the Karelian bread recipe, I mix 300 grams of first grade and 125 grams of whole grain.

Ingredients

Directions

  1. To prepare Karelian bread, we need the following ingredients: wheat flour of the second grade, seeded rye flour, water, rye malt, molasses, raisins, granulated sugar, salt, coriander and yeast (you can replace the same amount of dry or take 6 grams of pressed). I mentioned possible substitutions of products above in the preface to the recipe, so you can safely use them.
  2. The first step is to prepare the tea leaves. To do this, put 55 grams of rye flour, 28 grams of rye malt and 4 grams of coriander in any suitable dish. Coriander should be used in a ground form, but I like it more when it is half-crushed, that is, half-crushed in a mortar (you do as you like best).
  3. Mix everything and pour 220 milliliters of boiling water.
  4. We mix everything thoroughly (it is most convenient to do this with a fork) so that all dry components are completely moistened.
  5. Further, our tea leaves must be allowed to brew for 3 hours. In this case, the temperature of the mixture should be maintained at 65-70 degrees. That is why I brew the ingredients in a jar with an airtight lid, wrap them in a terry towel and place them under the battery. Some culinary experts advise to cook and keep the tea in a thermos, but then it should be low and wide so that it can be washed later.
  6. After 3 hours (or more, you can even leave it like that overnight), the tea leaves will be ready. It is unusually fragrant and quite thick. True, I don't even have anything to compare its consistency with (thick gruel, probably so), so be guided by the photo. Let the tea leaves cool to about 30 degrees.
  7. Meanwhile, dissolve yeast in 40 milliliters of water at room temperature (I have 2 grams of fast-acting).
  8. Cooking dough. In a suitable bowl, combine 210 grams of sifted second-grade wheat flour, yeast dissolved in water and all the tea leaves that have already cooled down and become slightly warm.
  9. Mix everything with your hands or using a kneader until the mass is homogeneous. It turns out a sticky dough of medium density. We collect it in a ball, tighten the bowl with cling film or cover with a damp towel and send our thick dough to ferment in a warm place for about an hour for 3. Where is it better for yeast dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we must tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no Karelian bread with raisins.
  10. After the allotted time, the dough will rise, increasing in volume three times, swell and become very lush.
  11. It is permeated through and through with air bubbles.
  12. It's time to knead the bread dough. To do this, add all the necessary products to the dough, except for raisins: 215 grams of sifted second-grade wheat flour, 20 grams of granulated sugar, 7 grams of salt, 40 grams of molasses and 70 milliliters of water at room temperature. As I wrote above, in the absence of molasses, I use natural honey, which I dissolve in lukewarm water.
  13. Knead the dough with your hands or in a kneader for about 5-6 minutes.
  14. At the end, stir in 25 grams of raisins, which must first be washed and dried on a napkin or paper towel. If you come across too hard raisins, you can steam it for 5 minutes in hot water, then dry it.
  15. Round the dough, tighten the bowl again with plastic wrap or cover with a damp towel. We send it to a warm place for 40-45 minutes, after which we gently crush it by folding and let it rise again for 50 minutes.
  16. This is what the dough for Karelian bread looks like after 1.5 hours of fermentation. It has risen well and has grown in volume four times.
  17. We carefully knead it and put it on the work surface - it's time to mold the future Karelian bread. It can be baked both in the form and on the hearth (that is, on a baking sheet) - it only depends on your desire and capabilities. This time I decided to bake hearth bread - in the oven on a baking sheet.
  18. Lightly sprinkle the working surface with rye flour (its amount is not indicated in the ingredients) and knead one part of the dough with your hands into a not very thin layer.
  19. Then we visually divide this layer in half. We fold the far edge of the dough to the middle and seal the seam with a quick movement of the edge of the palm.
  20. After that, we turn the workpiece 180 degrees and repeat the same action.
  21. Now we fold the dough in half along the seam and again fasten the seam with the edge of the palm. Gently give the blank the shape of a loaf.
  22. Further, the workpiece must be allowed to distance. I don't have a special oval-shaped proofing basket, so I used this design. We take a linen (or other natural fabric) towel, rub it very carefully with rye flour, so that later the workpiece does not stick to the fabric. Putting future Karelian bread on a towel, seam up.
  23. We put two rollers along the workpiece (I just twisted two terry towels) - they will support the dough and it, in turn, will rise up instead of spreading out to the sides. For more confidence, I also substituted mugs and glasses, which perfectly supported the rollers. We cover the preparation itself for Karelian bread with the same towel on which it lies. We leave the dough to rise at room temperature for about 1.5 hours, but the proofing time depends on the temperature in the room (I had about 25 degrees).
  24. It is better, of course, to give the dough a proper distance, otherwise there is a high probability of dough breaks during baking. I cooked Karelian bread almost all day, the evening was approaching, so I deliberately shortened the proofing time in order to have time to photograph everything before dark. In general, the workpiece rested with me for 1 hour and 15 minutes and it was 15 minutes that it was not enough for him to be perfect. During the baking process, the bread cracked on one side - this does not affect its taste in any way, but slightly spoils the mood.
  25. We shift the workpiece, seam down, on a baking sheet covered with baking paper, and immediately put it in an oven preheated to 220 degrees to the middle level. We bake Karelian bread with steam for the first 15 minutes. In this case, steam is created by ice cubes (a handful is enough) - put a baking sheet with a blank, throw ice on the bottom of the oven and immediately close the door. From the high temperature, the ice instantly begins to melt, turning into steam, thanks to which the crust of the future bread is moistened and then it will not be thick and rough. After 15 minutes, all the steam will end, lower the temperature to 200 degrees and bake the bread for about 25-30 minutes (orient yourself in your oven).
  26. Remove the finished bread from the baking sheet and let it cool completely on the wire rack. After that, it is advisable to withstand the baking for about 5-6 hours and you can eat.
  27. Karelian raisin bread is a very tasty and aromatic option for connoisseurs of such pastries. It wonderfully combines the characteristic pleasant sweetness, indescribable aroma of coriander and rye malt, thin crust (it is practically absent in this bread), dense and loose crumb. Take your time and prepare this homemade bread for your family - your efforts will pay off with interest!

Karelian bread



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Homemade Karelian bread with raisins is an amazing pastry that you can fall in love with the first time and forever. If you like Borodino bread with its characteristic pleasant sweetness, rich aroma of coriander and rye malt, you will definitely like Karelian bread. It is not difficult to do, although you have to be patient - it will take about 10 hours to cook.

The Karelian bread recipe provides for a sponge preparation method using a special brew. It is thanks to this very infusion that the finished baked goods are distinguished by their characteristic sweetish taste and rich rye aroma.

The dough for Karelian bread contains two types of flour: wheat and rye (seeded). Wheat flour is needed of the second grade, but today it is not at all easy to get it - even in spite of the fact that it is low-grade flour and should be cheap. I found a way out: I just make a mixture of first-grade wheat and wheat whole grain in a ratio of 2 to 1. That is, to get 425 grams of second-grade wheat flour required for the Karelian bread recipe, I mix 300 grams of first grade and 125 grams of whole grain.

Ingredients

Directions

  1. To prepare Karelian bread, we need the following ingredients: wheat flour of the second grade, seeded rye flour, water, rye malt, molasses, raisins, granulated sugar, salt, coriander and yeast (you can replace the same amount of dry or take 6 grams of pressed). I mentioned possible substitutions of products above in the preface to the recipe, so you can safely use them.
  2. The first step is to prepare the tea leaves. To do this, put 55 grams of rye flour, 28 grams of rye malt and 4 grams of coriander in any suitable dish. Coriander should be used in a ground form, but I like it more when it is half-crushed, that is, half-crushed in a mortar (you do as you like best).
  3. Mix everything and pour 220 milliliters of boiling water.
  4. We mix everything thoroughly (it is most convenient to do this with a fork) so that all dry components are completely moistened.
  5. Further, our tea leaves must be allowed to brew for 3 hours. In this case, the temperature of the mixture should be maintained at 65-70 degrees. That is why I brew the ingredients in a jar with an airtight lid, wrap them in a terry towel and place them under the battery. Some culinary experts advise to cook and keep the tea in a thermos, but then it should be low and wide so that it can be washed later.
  6. After 3 hours (or more, you can even leave it like that overnight), the tea leaves will be ready. It is unusually fragrant and quite thick. True, I don't even have anything to compare its consistency with (thick gruel, probably so), so be guided by the photo. Let the tea leaves cool to about 30 degrees.
  7. Meanwhile, dissolve yeast in 40 milliliters of water at room temperature (I have 2 grams of fast-acting).
  8. Cooking dough. In a suitable bowl, combine 210 grams of sifted second-grade wheat flour, yeast dissolved in water and all the tea leaves that have already cooled down and become slightly warm.
  9. Mix everything with your hands or using a kneader until the mass is homogeneous. It turns out a sticky dough of medium density. We collect it in a ball, tighten the bowl with cling film or cover with a damp towel and send our thick dough to ferment in a warm place for about an hour for 3. Where is it better for yeast dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we must tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no Karelian bread with raisins.
  10. After the allotted time, the dough will rise, increasing in volume three times, swell and become very lush.
  11. It is permeated through and through with air bubbles.
  12. It's time to knead the bread dough. To do this, add all the necessary products to the dough, except for raisins: 215 grams of sifted second-grade wheat flour, 20 grams of granulated sugar, 7 grams of salt, 40 grams of molasses and 70 milliliters of water at room temperature. As I wrote above, in the absence of molasses, I use natural honey, which I dissolve in lukewarm water.
  13. Knead the dough with your hands or in a kneader for about 5-6 minutes.
  14. At the end, stir in 25 grams of raisins, which must first be washed and dried on a napkin or paper towel. If you come across too hard raisins, you can steam it for 5 minutes in hot water, then dry it.
  15. Round the dough, tighten the bowl again with plastic wrap or cover with a damp towel. We send it to a warm place for 40-45 minutes, after which we gently crush it by folding and let it rise again for 50 minutes.
  16. This is what the dough for Karelian bread looks like after 1.5 hours of fermentation. It has risen well and has grown in volume four times.
  17. We carefully knead it and put it on the work surface - it's time to mold the future Karelian bread. It can be baked both in the form and on the hearth (that is, on a baking sheet) - it only depends on your desire and capabilities. This time I decided to bake hearth bread - in the oven on a baking sheet.
  18. Lightly sprinkle the working surface with rye flour (its amount is not indicated in the ingredients) and knead one part of the dough with your hands into a not very thin layer.
  19. Then we visually divide this layer in half. We fold the far edge of the dough to the middle and seal the seam with a quick movement of the edge of the palm.
  20. After that, we turn the workpiece 180 degrees and repeat the same action.
  21. Now we fold the dough in half along the seam and again fasten the seam with the edge of the palm. Gently give the blank the shape of a loaf.
  22. Further, the workpiece must be allowed to distance. I don't have a special oval-shaped proofing basket, so I used this design. We take a linen (or other natural fabric) towel, rub it very carefully with rye flour, so that later the workpiece does not stick to the fabric. Putting future Karelian bread on a towel, seam up.
  23. We put two rollers along the workpiece (I just twisted two terry towels) - they will support the dough and it, in turn, will rise up instead of spreading out to the sides. For more confidence, I also substituted mugs and glasses, which perfectly supported the rollers. We cover the preparation itself for Karelian bread with the same towel on which it lies. We leave the dough to rise at room temperature for about 1.5 hours, but the proofing time depends on the temperature in the room (I had about 25 degrees).
  24. It is better, of course, to give the dough a proper distance, otherwise there is a high probability of dough breaks during baking. I cooked Karelian bread almost all day, the evening was approaching, so I deliberately shortened the proofing time in order to have time to photograph everything before dark. In general, the workpiece rested with me for 1 hour and 15 minutes and it was 15 minutes that it was not enough for him to be perfect. During the baking process, the bread cracked on one side - this does not affect its taste in any way, but slightly spoils the mood.
  25. We shift the workpiece, seam down, on a baking sheet covered with baking paper, and immediately put it in an oven preheated to 220 degrees to the middle level. We bake Karelian bread with steam for the first 15 minutes. In this case, steam is created by ice cubes (a handful is enough) - put a baking sheet with a blank, throw ice on the bottom of the oven and immediately close the door. From the high temperature, the ice instantly begins to melt, turning into steam, thanks to which the crust of the future bread is moistened and then it will not be thick and rough. After 15 minutes, all the steam will end, lower the temperature to 200 degrees and bake the bread for about 25-30 minutes (orient yourself in your oven).
  26. Remove the finished bread from the baking sheet and let it cool completely on the wire rack. After that, it is advisable to withstand the baking for about 5-6 hours and you can eat.
  27. Karelian raisin bread is a very tasty and aromatic option for connoisseurs of such pastries. It wonderfully combines the characteristic pleasant sweetness, indescribable aroma of coriander and rye malt, thin crust (it is practically absent in this bread), dense and loose crumb. Take your time and prepare this homemade bread for your family - your efforts will pay off with interest!

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