Wheat-rye bread with Besseya cherry and peanuts

Category: Yeast bread
Wheat-rye bread with Bessey cherry and peanuts


premium wheat flour 380 g
wheat flour 2 s. 120 g
rye flour (peeled) 80 g
fermented rye malt 30 g
water 230 g
water, boiling water, for brewing malt 80 g
milk 60 g
apple jam 40 g
vegetable oil 40 g
salt 10 g
dry yeast 1 tsp
cherry pitted 160 g
roasted peanuts 70 g

Cooking method

  • Wheat-rye bread with Bessey cherry and peanutsBrew the malt with 80 g of boiling water and leave to cool.
  • Wheat-rye bread with Bessey cherry and peanutsRinse the cherries and separate the flesh from the seeds, dry, put on a dish and roll in flour along with peanuts.
  • Wheat-rye bread with Bessey cherry and peanutsIn a bowl, mix wheat and rye flour, add yeast and salt. Pour in water, milk, add the brewed and chilled malt, jam and knead the dough into a non-uniform ball without achieving complete flour mixing. The dough ball will look dry and flaky, add vegetable oil and continue kneading for about 5 minutes. The dough should be smooth, smooth and soft. Stretch the dough into a rectangle, spread the berries and nuts over its surface, gently and quickly knead the dough into a ball. Lubricate your palms and a bowl for proofing the dough with a small amount of vegetable oil, roll the dough piece and transfer it to the bowl, cover with a napkin and leave for about 2 hours, until the volume doubles.
  • Wheat-rye bread with Bessey cherry and peanutsThe weight of the finished dough is 1200 g.
  • Wheat-rye bread with Bessey cherry and peanutsDivide the dough into two equal pieces, roll each into a ball and let sit for 10 minutes before final shaping.
  • Wheat-rye bread with Bessey cherry and peanutsStretch the dough into a round layer and fold the top towards the center. Next, wrap the right and left parts sequentially towards the center. Wrap the top of the workpiece down again, gently and not too tightly forming a spindle-shaped loaf. Seal the seam thoroughly and roll the workpiece over the work surface securing the seam and shaping the final "drop" shape on the workpiece. Repeat the shaping steps for the rest of the dough. Proof for 50-60 minutes.
  • Wheat-rye bread with Bessey cherry and peanutsLightly sprinkle the pieces with rye flour and make light cuts in the form of a "leaf".
  • Wheat-rye bread with Bessey cherry and peanutsBake preheated to 240aboutFrom oven 10-15 minutes with initial steam, then reduce heating temperature to 225aboutC and bake the bread for about 15-20 minutes, until fully cooked.
  • Wheat-rye bread with Bessey cherry and peanutsAllow the bread to cool and gain flavor, the crust remains crispy for a long time.

The dish is designed for

2 loaves.


The fruit of the Besseya cherry has a sweet and tart taste.

Ilona, very nice bread, only flour 2 s. we do not have, as if you can look for any one, but this one never even got to your eyes, how can you replace it and if there is no fresh cherry, then which one is better to use ice cream or dried or fresh, and even "Besseya" - in principle
Ilona, excellent bread, looks beautiful
Quote: Tatyana1103
only flour 2 sec. we do not have,

Tanyusha, you can do this We cook our own whole wheat flour and flour of the 1st and 2nd grade
Tatyana1103, Admin, thanks for the kind words and attention to the recipe!
Tanyusha, flour of the 2nd grade can be replaced with flour of the 1st grade or use the option offered Tanya... Tanya, thanks! Cherries are not important, they just have a special, different from ordinary cherries, taste. For replacement, dried cherries will be quite good, you will probably need about 2 tbsp. l. water and a little spices, for example, ground black pepper and dried ginger.In general, frozen cherries may well be a replacement option, it all depends on the variety, density and juiciness of the berries - defrost the berries, drain the juice and save before kneading the dough and, if necessary, add a couple of spoons, also roll the cherries in flour, but in the dough, it is probably best to add after complete fermentation and before final shaping of the bread.
Tanechka, Ilona, thank you, I love unusual bread
Corsica, very nice bread turned out, both externally and in composition.
Tatyana, to your health!
Gala, thanks for the kind words and interest in the recipe!

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