Sourdoughd with nuts and dried fruits

Bread 601 Last Update: Jul 27, 2021 Created: Jul 27, 2021 0 0 0
Sourdoughd with nuts and dried fruits
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Among the recipes for making homemade bread, this one occupies a special place in my heart. I just love wheat-rye bread with nuts and dried fruits! It is so aromatic and tasty that it seems that you can eat it just like that with tea or milk.

And in addition, the recipe for this simple delicious bread does not include industrial yeast - we will cook it with homemade rye sourdough. A little brewed rye malt will give an additional aroma to this bread, but there is no sugar in the recipe - dried fruits give the finished baked goods a natural sweetness. In general, not bread, but a fairy tale! And it is quite real.

Ingredients

Directions

  1. The recipe for this simple sourdough bread in the oven includes active rye sourdough, rye flour (I have peeled, but wallpaper or seeded is perfect), wheat flour (the variety is not so important), water, rye malt (if not, it doesn't matter) , salt, as well as dried fruits and walnuts.
  2. First of all, to get 400 grams of active rye sourdough, take 1 tablespoon of the starter from the refrigerator (if you keep it cold) and feed 200 grams of rye flour and 200 milliliters of pure water in 3 doses. It is necessary to divide this dressing into 3 unequal parts in ascending order, that is, approximately 25 grams of flour and water for the first time, then 50 grams (after 6-8 hours) and finally 125 grams (after 6-12 hours). After the last (third) feeding, the starter culture will be ready for use, it will grow 2-3 times. We take exactly 400 grams, and leave a tablespoon for storage - this is a starter. Rye malt can be brewed. We take 50 milliliters of water from the total volume, bring it to the state of boiling water and brew the malt. Mix thoroughly and leave to cool.
  3. Put the active rye starter culture in a suitable dish and add 180 milliliters of warm (not higher than 40 degrees) water. Add salt there and mix everything well.
  4. Add the brewed malt, which has already cooled down to room temperature.
  5. Mix and add rye flour. mixed with wheat.
  6. Knead a homogeneous dough. You do not need to do this for a long time, since there is still no gluten in rye flour. This dough turns out to be sticky and soft, it sticks very strongly to your hands - this is normal. We round it, tighten the bowl with foil or cover it with a towel and leave it for 30 minutes at room temperature for fermentation. During this time, the dough will hardly change, only visually it will slightly swell and loosen inside.
  7. While the dough was resting, we managed to pour boiling water over and chop dried fruits not very coarsely, and also chopped peeled nuts medium-sized.
  8. Add them to the dough and just stir in for about a couple of minutes.
  9. Then grease a baking dish with a little refined waste oil and spread the dough into it. Ramp well with your hands (grease your fingers with oil or moisten with water) so that there are no voids in the finished bread, and smooth the surface. It remains to tighten the mold with a film and leave the dough warm (about 28 degrees) until it doubles in size.
  10. My dough came up for exactly 2 hours, but the proofing time always varies and depends on the strength and maturity of your rye sourdough.
  11. When the dough is almost ready for baking, you need to turn on the oven and heat it up to 250 degrees. We put dishes with boiling water at the bottom of the oven - we create a steam bath. Sprinkle the dough generously with water. We bake sourdough wheat-rye bread with nuts and dried fruits at 250 degrees for the first 15 minutes for a couple (a bowl of boiling water), then remove the steam (remove the boiling water), reduce the temperature to 200 degrees and cook the bread for about 30-35 minutes more.
  12. We take out the finished wheat-rye bread from the oven, let it cool in the form for 10 minutes, then take it out and completely cool it on the wire rack so as not to soak the bottom. Wrap the bread in a linen towel and leave to rest until it cools completely (at least), or better for 5-6 hours.
  13. Try and you make such bread. I am sure you will appreciate its taste.
  14. Sourdough wheat-rye bread with nuts and dried fruits simply must be not only on our table, but also on your table, because it is not only tasty, but also very useful!

Sourdoughd with nuts and dried fruits



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

Among the recipes for making homemade bread, this one occupies a special place in my heart. I just love wheat-rye bread with nuts and dried fruits! It is so aromatic and tasty that it seems that you can eat it just like that with tea or milk.

And in addition, the recipe for this simple delicious bread does not include industrial yeast - we will cook it with homemade rye sourdough. A little brewed rye malt will give an additional aroma to this bread, but there is no sugar in the recipe - dried fruits give the finished baked goods a natural sweetness. In general, not bread, but a fairy tale! And it is quite real.

Ingredients

Directions

  1. The recipe for this simple sourdough bread in the oven includes active rye sourdough, rye flour (I have peeled, but wallpaper or seeded is perfect), wheat flour (the variety is not so important), water, rye malt (if not, it doesn't matter) , salt, as well as dried fruits and walnuts.
  2. First of all, to get 400 grams of active rye sourdough, take 1 tablespoon of the starter from the refrigerator (if you keep it cold) and feed 200 grams of rye flour and 200 milliliters of pure water in 3 doses. It is necessary to divide this dressing into 3 unequal parts in ascending order, that is, approximately 25 grams of flour and water for the first time, then 50 grams (after 6-8 hours) and finally 125 grams (after 6-12 hours). After the last (third) feeding, the starter culture will be ready for use, it will grow 2-3 times. We take exactly 400 grams, and leave a tablespoon for storage - this is a starter. Rye malt can be brewed. We take 50 milliliters of water from the total volume, bring it to the state of boiling water and brew the malt. Mix thoroughly and leave to cool.
  3. Put the active rye starter culture in a suitable dish and add 180 milliliters of warm (not higher than 40 degrees) water. Add salt there and mix everything well.
  4. Add the brewed malt, which has already cooled down to room temperature.
  5. Mix and add rye flour. mixed with wheat.
  6. Knead a homogeneous dough. You do not need to do this for a long time, since there is still no gluten in rye flour. This dough turns out to be sticky and soft, it sticks very strongly to your hands - this is normal. We round it, tighten the bowl with foil or cover it with a towel and leave it for 30 minutes at room temperature for fermentation. During this time, the dough will hardly change, only visually it will slightly swell and loosen inside.
  7. While the dough was resting, we managed to pour boiling water over and chop dried fruits not very coarsely, and also chopped peeled nuts medium-sized.
  8. Add them to the dough and just stir in for about a couple of minutes.
  9. Then grease a baking dish with a little refined waste oil and spread the dough into it. Ramp well with your hands (grease your fingers with oil or moisten with water) so that there are no voids in the finished bread, and smooth the surface. It remains to tighten the mold with a film and leave the dough warm (about 28 degrees) until it doubles in size.
  10. My dough came up for exactly 2 hours, but the proofing time always varies and depends on the strength and maturity of your rye sourdough.
  11. When the dough is almost ready for baking, you need to turn on the oven and heat it up to 250 degrees. We put dishes with boiling water at the bottom of the oven - we create a steam bath. Sprinkle the dough generously with water. We bake sourdough wheat-rye bread with nuts and dried fruits at 250 degrees for the first 15 minutes for a couple (a bowl of boiling water), then remove the steam (remove the boiling water), reduce the temperature to 200 degrees and cook the bread for about 30-35 minutes more.
  12. We take out the finished wheat-rye bread from the oven, let it cool in the form for 10 minutes, then take it out and completely cool it on the wire rack so as not to soak the bottom. Wrap the bread in a linen towel and leave to rest until it cools completely (at least), or better for 5-6 hours.
  13. Try and you make such bread. I am sure you will appreciate its taste.
  14. Sourdough wheat-rye bread with nuts and dried fruits simply must be not only on our table, but also on your table, because it is not only tasty, but also very useful!

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