Wheat-rye crispbreads "Barbariski" (with rye sourdough)

Category: Sourdough bread
Wheat-rye crispbread Barberry (with rye sourdough)

Ingredients

rye sourdough 100% hydration 200 gr.
water + milk 200 gr.
pressed yeast 3 gr.
ground dried barberry 30 gr.
wheat flour 1 grade 150 gr.
premium wheat flour 250 gr.
honey 2 tbsp. spoons
butter 50 p.
salt 1 tsp

Cooking method

  • An audit of home deposits showed a specific stock of dried barberry from my own vegetable garden. I already have it in pilaf and compote, but it never ends. But damn useful. I decided to try to attach it to bread. I bring to your judgment what happened:
  • So we send all the ingredients to the bowl and knead for about 10 minutes at medium speed.
  • Wheat-rye crispbread Barberry (with rye sourdough)
  • Wheat-rye crispbread Barberry (with rye sourdough)
  • It turns out a rather sticky dough. round it and send it to a greased bowl. not visible in the photo, but thanks to the barberry the dough acquired a pleasant pinkish color interspersed with pieces of berries.
  • Wheat-rye crispbread Barberry (with rye sourdough)
  • Unfortunately, I kneaded the dough late in the day (the leaven fed during the day did not play for a long time, since the heating had already been turned off and the apartment was not hot). Therefore, I did not play with the dough, but simply sent it to the refrigerator overnight.
  • In the morning, remove the dough from the cold. Allow to warm up for 1.5-2 hours. Then knead the dough, divide into 5 parts and form oblong loaves. Lay them out in the form of a barberry brush and allow to distance. It took me 40 minutes.
  • Wheat-rye crispbread Barberry (with rye sourdough)
  • Cut the loaves before baking. Bake with steam for the first 15 minutes at a temperature of 220 degrees. Further, at a temperature of 200 gr. until ready.
  • Cutter:
  • Wheat-rye crispbread Barberry (with rye sourdough)
  • The crispbread is slightly moist but baked with a distinct fruity taste. They are dessert rather than dining rooms. The sourness is present, but balanced well with the sweetness of the honey.

The dish is designed for

5 pieces.

Time for preparing:

4 hours + overnight fermentation

Cooking program:

oven

Note

Barberry is a storehouse of nutrients. His entire bush can be used for medicinal purposes. So, the leaves, bark and roots of barberry contain alkaloids, the main of which is berberine. Moreover, the bark and roots of berberine are the most. These parts of the plant contain tannins and vitamins C and E.

Barberry fruits are rich in organic acids (citric, malic, tartaric, etc.), useful pectins, sugars, they contain a lot of vitamin C, vitamin K, as well as carotene and mineral salts. There are also alkaloids in unripe fruits.

Barberry in official and traditional medicine

In pharmacies you can find the roots, bark and leaves of common barberry. Also, on the basis of barberry, medicines are prepared to get rid of internal bleeding, with hypotension of the uterus after childbirth, as a choleretic for dyspenia of the biliary tract, cholecystitis, as well as for problems with the liver, gallbladder. Barberry preparations help with diabetes, cancer and other diseases.

And in the folk tradition in many countries, the fruits of barberry are also used as a choleretic, hemostatic, appetite-stimulating agent, as well as an intestinal tonic. It is known that the fruit can also be used as a diuretic, an easy laxative, antipyretic, soothing, astringent and anti-inflammatory agent. Fruit preparations are also used to strengthen the muscles of the heart.

Katko
Thanks for such an interesting recipe)
Already in the bookmarks)
I will only do it from frozen barberry, in the fall my dad gathered it and we froze it
And I was just thinking about how to adapt the baking of rye-wheat bread to the rhythm of the working week, intuitively I came to fermentation in the refrigerator, and here is your recipe)))
tuskarora
To your health. Just look at the humidity, because my barberry is dry, and yours is frozen. a couple of tablespoons of flour may need to be added.

And my advice to you, before sending the dough into the cold, let it stand for an hour and a half on the table and fold it a couple of times. so it will be better. I just didn't have enough time.
Katko
ElenaThank you very much for the recommendations)
Kras-Vlas
Cute "Barbarisks" and overnight fermentation in the fridge are great too!
Thanks Lena!
leostrog
I made semolina pudding with dried barberry and also a yeast "pigtail", and Welsh tea bread (sweet) - it turns out very tasty. Just the sourness of barberry and its red color, a very red color, are very advantageous.
Albina
I looked at the picture and only it dawned on me that these were buns laid out like that. And I kept passing by. Wonderful recipe

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