Whole grain bread with oatmeal and dried apricots (R. Bertine)

Category: Yeast bread
Whole grain bread with oatmeal and dried apricots (R. Bertine)

Ingredients

Wheat flour 210g.
Wheat flour 140g.
Fresh yeast 7d.
Salt 7d.
Water 245g.
Dried apricots 140g.
Oat flakes 30g.

Cooking method

  • Mix both types of flour, rub yeast into the resulting mixture with your hands.
  • Add salt and water. Knead the dough in a food processor according to the following scheme:
  • - at the 1st speed for 2 minutes.
  • - at the 2nd speed for 5 minutes.
  • -Add chopped dried apricots and knead for another 2 minutes at 2nd speed for 2 minutes. It is necessary that the dried apricots are evenly distributed over the dough.
  • Then transfer the dough to the table sprinkled with flour. Form a ball out of the dough, turning the edges to the center in turn. Then turn the ball with the seam down and tuck the edges. Transfer the dough to a bowl sprinkled with flour and leave for 1 hour. I defended in MV Brand, dough mode
  • Then transfer the dough to the table sprinkled with flour. Form a ball again and leave for 10 minutes.
  • Next, distribute the dough into a rectangle. Fold the top third of the dough towards the center. Next, bend the bottom to the center. Next, bend along the center along and pinch the edges.
  • Place the blank on the baking paper, seam side down. I put the paper on a flexible cutting board.
  • Brush with water on all sides, sprinkle with a thick layer of flakes. Make diagonal cuts, at least 5mm deep. Cover with a towel and leave for 1 hour.
  • Preheat the oven together with a baking sheet to 250C 9 (convection 230C). Spray the oven with water from a spray bottle and place the loaf on a baking sheet (it is very convenient to do this from a flexible board). Reduce the temperature to 220C (convection 200C) and bake for about 30 minutes until golden brown. The finished bread will have a deep "empty" sound when tapped on the bottom.
  • Cool on a wire rack.
  • Whole grain bread with oatmeal and dried apricots (R. Bertine)
  • Whole grain bread with oatmeal and dried apricots (R. Bertine)
  • I never cease to amaze and admire how such a simple set of products (flour + water + salt) and minimal labor costs (9 minutes of kneading) make such a magic bread !!! Bravo Bertine !!!!!! Highly recommend!!!!!!!!!

Note

Recipe from the book by R. Bertine "Your bread". I counted down flour from 500g.

Twist
Mistletoe, awesome bread! Just handsome!
Omela
Marish, Thank you!!! We liked it so much that it was eaten in one day. Today in a chihara from Bertine I baked in uniform.

Whole grain bread with oatmeal and dried apricots (R. Bertine)

Whole grain bread with oatmeal and dried apricots (R. Bertine)

shl. Eh, I shouldn't have reduced the amount of flour.
Twist
How could you not like such a miracle? It looks so airy - you can never say that it is whole grain!
MariS
Ksyusha, what a wonderful bread! I walk around here in circles, looking for something left over from cream cheese to bake this with whey. But, apparently, not for this.
But what a handsome man! (y) And there is no sugar in the recipe - is it because with dried apricots? I took it into my bookmarks.
Omela
Marish, Thank you! the bread is really wonderful.

Quote: new

I'm looking for - to bake this with whey - left over from cream cheese. But, apparently, not for this.
In theory, in any recipe, you can safely replace water with whey. It only contributes to "perforation".

Quote: new

And there is no sugar in the recipe - is it because with dried apricots?
Bertine does not use sugar in his recipes at all. And dried apricots certainly give sweetness!
MariS
Ksyusha, so this is what you need, if without sugar! I wish I could do the same! : girl_in_dreams: I will definitely bake it.
Omela
Good luck!
tania21
Oksanochka, thank you for the recipe I baked this bread today.It turned out delicious, but not tall, went wide. I did the kneading in cotton, in the dough mode: 5 minutes. kneading, pause, 20 min. batch., and then everything as you described. Tell me, can this affect the quality of the bread?
Omela
Quote: tania21

It turned out delicious, but not tall, went wide.
Tan, it's just that your dough is too soft for hearth bread. Next time, add a little flour and make the dough steeper, then it will hold its shape.
tania21
Oksan, thanks I had such suspicions, but did not dare to add. Whole grain bread was baked for the second time, the first time it did not work out in cotton, it was raw inside, and the crust was ready. So I decided to bake in the oven according to your recipe. Oksan, sorry for such a question, I'm not very good yet. I am well versed in baking bread, and a bun from a whole grain is different from a wheat one?
Omela
Quote: tania21

I had such suspicions, but did not dare to add.
Tanechka, it should be added, because the quality and moisture content of flour is different for everyone. Moreover, hearth bread. Or then use a form.

Quote: tania21

Is a bun in whole grain different from wheat?
It differs - it is looser, torn. Not as elastic as wheat. Here you can see the photo: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49812.0

In general, the topics in this section are useful to read: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

tania21
Ksyusha, thanks for the help
Omela
I rearranged the lost photos, and so I wanted this bread !!!! Tomorrow I'll go for dried apricots.

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