Dessert sourdough rye bread. Bread with dried fruits and nuts. Zemgale bread. Yeast-free bread
The most delicious dessert rye bread with sourdough, it can also be called Semigallian bread, is brewed with rye malt, dried fruits and nuts. Bread without yeast turns out to be aromatic, tasty and healthy, nuts and dried fruits turn it into an exquisite dessert for tea or coffee.
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Dessert bread recipe:
Ingredients:
200 gr of 1st grade wheat flour
50 g seeded rye flour
10 g salt
50 gr of honey
50 g of water
70 g of nuts (hazelnuts and almonds)
130 gr dried fruits (cherries, raisins, dried apricots)
peeled rye flour for dusting
for sourdough
30 g refreshed * rye sourdough
100 g of water
100 gr seeded rye flour
for brewing
100 gr seeded rye flour
20g fermented rye malt
10 g coriander or cumin
200 gr hot water, 95 С
for dough
Refreshed sourdough:
10 g starter
30 grams of water
30 gr peeled rye flour
We mix everything, leave it until it doubles (about 3-4 hours).
Preparation:
0:10 Cooking SQUARE for dessert bread.
0:13 Transfer the refreshed rye sourdough (30g) to a clean jar with a clean spoon.
0:22 Pour in water (100 g) and stir.
0:34 Add rye flour (100 g), stir and ferment at 30 ° C (in the oven with lights on) for 8-10 hours.
1:02 Preparing the BREADER. In a baking dish, stir together the seeded rye flour (100g), rye malt (20g) and coriander (10g).
1:18 Pour in hot water (200 g), mix thoroughly and place in the oven at 65 C for at least 2-3 hours, as much as possible.
1:46 Cooking OPARU. Transfer all the tea leaves, sourdough (200 g) to a bowl, stir and leave to ferment at 30 C for 2 hours.
2:30 Cooking Dough for baking bread.
2:35 Transfer the dough into a large bowl, add wheat flour (200 g), seeded rye flour (50 g), salt (10 g), honey (50 g), water (50 g) and stir.
3:14 Add nuts (70 g), dried fruits (130 g), stir and leave at 30 C for 2 hours.
3:48 Sprinkle the table with peeled rye flour, lay out the dough that has come up and form a bun.
4:48 Prepare a bowl lined with a towel, sprinkle with peeled rye flour and place the dough in it, bottom up. Cover the dough with a towel and let it rest at 22-24 C until doubled (1-2.5 hours).
5:10 Preheat oven in the baking area to 250 ° C. Transfer the dough to a second baking sheet lined with parchment paper and remove excess flour from the dough.
5:27 Cut the dough with the blade.
5:34 Transfer the dough along with parchment paper to a preheated baking sheet in the oven, bake for 10 minutes at 250 C and 35 minutes at 180-200 C.
5:40 5-10 minutes before the end of baking, sprinkle with water from a spray bottle.
5:45 am The bread is READY.
5:58 Bon Appetit and SUBSCRIBE the channel.
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