Buckwheat bread with raisins and nuts
Buckwheat bread with raisins and nuts- a step-by-step culinary recipe.
- 60 grams of rye flour;
- 100 grams of buckwheat flour;
- 650 grams of wheat bread flour;
- 500 ml of water (filtered)
- 75 g dark raisins;
- 75 grams of walnuts;
- 150 g of the finished starter (or another 8 g of yeast);
- 1 g yeast;
- 15 grams of salt.
Sift all three types of flour into a large bowl or onto a work surface, mix and form a slide. Make a recess in the middle and pour water at room temperature into it. Mix flour and water until smooth and set aside for 10-15 minutes.
Add salt, yeast and yeast to the resulting mixture, and knead the dough with your hands until it has a soft texture and does not easily get loose from the hands. Cover with a towel or foil and let the dough stand at room temperature for 40 minutes.
Soak the raisins in warm water for 5-10 minutes. Nuts chop not too finely.Add raisins and nuts to the dough, mix thoroughly.
Form 2 balls from dough, cover with a towel or film and leave at room temperature for 1.5 hours. The dough should increase in volume by 2 times.
On a raised dough with a blade, make an incision with a cross or 2 parallel cuts, so that when baking the pairs do not “tear” » bread.
Bake in preheated to 2400C oven 35 min. Check the readiness by tapping on the bottom crust: if the sound is deaf, then the bread is ready.
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