Bird cherry bread (oven)

[You always want something new, both to eat and cook! Here my husband bought bird cherry flour - a wonderful thing. Although for several decades, this berry was a frequent guest on the table of the inhabitants of the Urals and Siberia. But our ancestors left life on earth, moving to a "better life" with canned food, and many harvesting of forest gifts have sunk into the past. Oh, how many traditions we have lost !!! It was only last summer that I found out what a reed looks like, it turns out that I have always awarded the reed with this name. And cattail was very widely used in cooking. And how delicious it is !!! Something I was distracted ... ... Back to bread.]

Bird cherry bread (oven)

Category: Yeast bread

Ingredients
Wheat flour	400 BC
Cherry flour	50 g
Water	300 ml.
Sugar	2 tbsp. l.
Salt	1 tsp
Butter	1 tbsp. l.
The yeast is fresh.	15 gr.
Honey	1 tbsp. l.

Cooking method

• You always want something new, both to eat and cook! Here my husband bought bird cherry flour - a wonderful thing. Although for several decades, this berry was a frequent guest on the table of the inhabitants of the Urals and Siberia. But our ancestors left life on earth, moving to a "better life" with canned food, and many harvesting of forest gifts have sunk into the past. Oh, how many traditions we have lost !!! It was only last summer that I found out what a reed looks like, it turns out that I have always awarded the reed with this name. And cattail was very widely used in cooking. And how delicious it is !!! Something I was distracted ... ... Back to bread.[/ b] [/ i] [/ size]
  
• 
  
• Everything is very simple. Dissolve yeast in water. Pour 100 ml of bird cherry flour. boiling water. Knead the dough of all the ingredients. Let rise 1 time, knead. After the second proofing, bake.
  
• Can be baked both in a bread maker and in an oven 220 30 min.
  
• 
  
• Bon Appetit!
  

National cuisine

Russian

Note

In the photo, buns, since I baked late in the evening, wanted to shorten the baking time. It is good just with milk or butter for tea or coffee, but some people eat with soup (there is no dispute about tastes).[/ i

[milvok]

milvokthank you very interesting bread recipe

Specify how much wheat flour is needed, you did not specify Apparently, about 380 grams?

Oh, thanks for the kind word and for the amendment! And I also forgot about yeast.

Corrected.

[milvok]

milvokThanks a lot for the recipe. I'd like to reproduce this too, but where to get bird cherry flour? Somewhere I had a recipe for dried bird cherry cake, where I had to grind or crush the berries. I wonder if you grind dried berries in a coffee grinder, will it look like bird cherry flour?

Tatiana, thank you! Sure you may. Only, after the coffee grinder, you steam it with boiling water, and then wipe it through a fine sieve to get rid of the bones.

Thank you! I will definitely try. I really like extraordinary recipes, and there are a huge number of them on this site, and even with lyrical digressions, I learned so many interesting things. Thanks again

We walked with the dog and found a bird cherry tree. It bloomed so well in the spring, the scent ...

And now the berries are ripe. You can pick ... And what next to do with them?

And then, I think, they need to be dried. I was going to buy dried ones at the pharmacy, I had seen them on sale before. And today I went specifically to one, but there is no. have to look.

Yes, yes, you can dry it, but you can immediately scroll the fresh one with sugar 1 to 1 with sugar through a meat grinder, five times. So the filling for the pies and the addition to the nazimu bread is ready.

Scroll straight with bones?

Yes with bones! therefore we twist it many times so that they become smaller.

Once upon a time I also baked bird cherry cake, it is very tasty, there is a little astringent taste. So the berries were ground in a coffee grinder, and then sieved. The remains of the bones came across later in the dough, but very little.

The baked goods have an almond aroma and a pleasant bitterness, and what color ...... !!!! Here are the bones, yes, it is better to get rid of them.

Bird cherry is healthy and healthy!
I often make bird cherry cake. From my experience:
1 dried bird cherry from the pharmacy is a hard berry with a very hard bone, my first and last attempt to grind it in a coffee grinder ended in the last burned death (though it was 25 years ago, maybe new coffee grinders will pull it),
2 dried (i.e.not completely dried) - last year she almost ditched my 10-year-old electric meat grinder, it started to smoke, but survived. Since the berry was already a little dry, I didn't add sugar (it won't melt anyway), but put it in containers and in the freezer. Before use, pour boiling water and into the micra.
3 fresh berries are the best option, one drawback is the fragments of the bones, the meat grinder of course will not sweep them into dust. I skip twice, add sugar to taste, into a jar, a layer of sugar on top and into the refrigerator.
I soak the cakes well with sour cream and sugar and warn everyone - this is not meat, you don't need to chew a piece for half an hour! Imagine it's a poppy.
And yet, the taste of dry and wet bird cherry dough is very different! I like wet better.

Lyudmila, thanks for the valuable additions! I think many will come in handy. I also heard that fresh, after a meat grinder, you can wipe it through a sieve. But I think it's very troublesome. And it takes a lot of time, I don’t.

Dear girls (forgive me for such an appeal, I’m just an experienced grandmother), thanks for your valuable advice. night. First I tried it on a coffee grinder - it didn't work. This morning I turned the steamed berries 5 times in a meat grinder. After the first scroll, I added 1 tbsp to the mass. l. sugar, and at the end another 1 tbsp. l. flour. The result is a very homogeneous mass. Then she made tea leaves: 2 tbsp. 1 liter of flour was mixed with water (from the measured amount I took about 100 ml more) and heated over low heat until a thick jelly was obtained. Combined both masses and added 1 tbsp. l. honey and 1 tsp. salt. Yeast diluted 15g in water (also from the measured amount) and added 1 tbsp. l. brown sugar. I took not 300 ml of water, but 280, because instead of butter, I poured 2 tbsp into the bucket. l. vegetable (we still have Petrovsky post - it is impossible). I loaded everything into a bucket, poured sifted flour - 400 g, but I had another 3 tbsp. l. add during mixing. On the main program, I kneaded the bun, turned it off, chose the "Fast" program, set a delay by the timer for 10:30 am, turned on "Start" and went to work. Now I'm sitting waiting for what happens in the evening

I also heard that fresh, after a meat grinder, you can wipe it through a sieve. But I think it's very troublesome.

troublesome - that's for sure (I make a 3-liter can at once) and most importantly a lot of waste
of course, from them (waste) you can make everything that is made from the cake of other berries, fruits (broth, fruit drink, jelly, compote ...), but laziness, laziness, laziness
I think that for "dry" pastries such as bread, buns, it is better to use flour, but for a well-soaked cake (kneading with the tongue) - freshly ground
I'm so good

Dear girls (forgive me for such an appeal, I’m just an experienced grandmother), thanks for your valuable advice. night. First I tried it on a coffee grinder - it didn't work. This morning I turned the steamed berries 5 times in a meat grinder. After the first scroll, I added 1 tbsp to the mass. l. sugar, and at the end another 1 tbsp. l. flour. The result is a very homogeneous mass. Then she made tea leaves: 2 tbsp. 1 liter of flour was mixed with water (from the measured amount I took about 100 ml more) and heated over low heat until a thick jelly was obtained. Combined both masses and added 1 tbsp. l. honey and 1 tsp. salt. Yeast diluted 15g in water (also from the measured amount) and added 1 tbsp. l. brown sugar. I took not 300 ml of water, but 280, because instead of butter, I poured 2 tbsp into the bucket. l. vegetable (we still have Petrovsky post - it is impossible). I loaded everything into a bucket, poured sifted flour - 400 g, but I had another 3 tbsp. l. add during mixing. On the main program, I kneaded the bun, turned it off, chose the "Fast" program, set a delay by the timer for 10:30 am, turned on "Start" and went to work. Now I'm sitting waiting for what happens in the evening

really looking forward to the result!

troublesome - that's for sure (I make a 3-liter can at once) and most importantly a lot of waste
of course, from them (waste) you can make everything that is made from the cake of other berries, fruits (broth, fruit drink, jelly, compote ...), but laziness, laziness, laziness
I think that for "dry" baking such as bread, buns, it is better to use flour, but for a well-soaked cake (kneading with the tongue) - freshly ground
I'm so good

Thanks again for the additions and for your efforts! three liters !!!!!! it must be so much effort !!!!! I think the pets are happy and grateful.

I report (so far without a photo): the roof was torn apart, it did not rise very much (in the end I had a "Fast"), but the kolobok rose in ten hours of delay, apparently, well, judging by the marks on the sides of the bucket. I really liked the taste. The crust is crispy, the crumb is soft, elastic, finely porous. Hard pieces come across, but bearable. The aroma is almond, and the taste is reminiscent of rustic bread. What I liked was the lack of sweetness, and the 10 hour delay affected. I will also try to bake according to a different program and without delay. I don't have a camera, I take pictures with my mobile phone, so it's somehow embarrassing to show such pictures.

Thank you Tatyana for the report !!! The roof was torn apart precisely because of the fast, did not get it. Maybe that's why it's low. And a photo from a Tclephone is not a shame - you have to start somewhere

Thank you for your support, I'll show you tomorrow, today I didn't take a wire with a USB-shny port. I can't reset pictures from my phone without it. I was going to buy a digital camera, but I have to postpone it for now. The granddaughter entered a non-state institute. Education is only paid, so grandmother will have to add her pension, this is more important.

Tatyana, what a fine fellow you are! I wish you and your granddaughter culinary success in your studies!

Here is my ugly but delicious

And this is in the context. Forgive me for the low-quality photos

[Dear fellow bakers! If you liked the recipe or the help of the Author of the recipe, themes - thank the Author by pressing the THANKS button under the avatar, your THANKS will deservedly remain with the Author in the profile forever!]

thanks for the support

Dear fellow bakers!
If you liked the recipe or the help of the Author of the recipe, themes - thank the Author by pressing the THANKS button under the avatar, your THANKS will deservedly remain with the Author in the profile forever!

Can I do it several times? I have already thanked for the recipe, I will gladly thank you for your support.

This is a reminder to you, it is never harmful to thank, and the counter itself will tell you whether you can or will be enough

And to you Admin my thanks for the advice

Here is my ugly but delicious

And this is in the context. Forgive me for the low-quality photos

I see the color is right, you can see the beautiful holes! Still just stand a little ..... well, another time !!! Thanks for the photo!

This is a reminder to you, it is never harmful to thank, and the counter itself will tell you whether you can or will be enough

Adminthank you and I'll keep it in mind for the future!