Десертный ржаной хлеб на закваске. Хлеб с сухофруктами и орехами. Земгальский хлеб. Хлеб без дрожжей

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. SHARE this video with your FRIENDS and SUBSCRIBE the channel:    / @tasteandbeautiful   RYE SQUARE Recipe -    • Ржаная ЗАКВАСКА. ПОШАГОВЫЙ рецепт закваски...   Cook deliciously and beautifully with Natalia Goreglyad. See below for a step-by-step recipe for custard bread with dried fruits ... #NatalliaHarahliad #bread #recipes #TasteFood ___________________________ Toast Bread Recipe -    • Тостовый хлеб 🍞 Лучший хлеб для тостов / п...   French Baguette Recipe -    • Домашний хлеб - французский багет / Пшенич...   Recipe "Rye bread on kefir" -    • Полезный РЖАНОЙ ХЛЕБ на кефире. Простой в ...   ----------------------------------------- You can find me: Instagram   / natallia_harahliad   Facebook:   / natallia.harahliad   Website: http://harahliad.by/ _________________________ 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. 6:10 Don't forget to LIKE and the bell.