Lenten recipes. Fruit bread without yeast. Fruit bread. Fruit rye bread Fruit bread recipe in the oven
24 options for preparing the “fruit bread” recipe step by step with photos on the website
Ingredients (14) |
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ground ginger - 5 g |
ground cinnamon - 5 g |
ground nutmeg - 5 g |
wheat flour - 175 g |
dried apricots - 75 g |
Show all (14) |
Ingredients (11) |
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flour - 150 g |
brown sugar - 150 g |
oat bran - 110 g |
dried figs - 100 g |
dried apricots - 100 g |
Show all (11) |
Ingredients (13) |
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Wheat flour 500 g |
Milk 250 ml |
Butter 60 g |
Sugar 40 g |
Chicken egg 3 pieces |
Show all (13) |
koolinar.ru |
mama tasi |
Ingredients (16) |
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Leaven: |
Raisins 1 handful. |
Half a glass of flour + for feeding (read the recipe) |
Water half a glass + ¼ glass for each day of fermentation |
Honey 1 teaspoon + half teaspoon for each feeding day |
Show all (16) |
povarenok.ru |
Ladi Arfa |
Ingredients (17) |
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Ready dish - |
Melon |
Banana |
Orange |
Apple |
Show all (17) |
koolinar.ru |
fim |
Ingredients (15) |
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1 serving of sweet dough |
150 g candied cherries |
50g fresh grated zest of 2 large lemons and 2 large oranges |
2 full tbsp. rum (it was cognac) |
125 g almonds + a little more for decoration |
Show all (15) |
smak.ua |
Gusto |
Ingredients (17) |
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Flour... 1 kg |
Honey... 200 g |
Yeast... 100 g |
Egg... 3 pcs. |
Butter... 200 g |
Show all (17) |
webspoon.ru |
Sea Star |
Ingredients (13) |
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Water 240 ml |
Dry yeast 6 g |
Light raisins 70 g |
Dry coriander 1 tsp. |
Dried apricots 60 g |
Show all (13) |
yummybook.ru |
leostrog |
Ingredients (30) |
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8 pcs (120g) dried apricots |
100g dried cherries |
50g dried cranberries |
100g small dark raisins |
Show all (30) |
Ingredients (22) |
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Dry mix: |
Whole grain flour – 100 g |
Wheat flour – 150 g |
Baking powder - 1.5 tsp. |
Salt – 1 pinch |
These fruit breads or fruitcakes are a traditional Christmas treat in many countries.
The bread has a lot of filling and little dough - the ratio of dough to fruit is from 1:1 to 1:2 by weight.
These fruit loaves take a long time to mature. Therefore, they are baked about a month before Christmas. During this time, the aromatic moisture from the fruit is redistributed throughout the dough, making it soft, moist, dense, and not crumbly.
There is nothing difficult about baking this bread. You need to soak the fruits in advance. And then everything is simple - knead the dough, mix in the filling and bake. The only difficulty is waiting for proper ripening.
COMPOUND
~1 cup flour for mixing, almonds and candied fruits for decoration, 20g butter for greasing
FILLING
100g pitted prunes, 100g dried apricots, 100g black raisins, 100g light raisins, 40~50g candied oranges, 100g mixed nuts (almonds+walnuts+hazelnuts), 40g cognac (or rum or brandy), 160g orange juice
SPICES
1/4~1/3 teaspoon of ground cinnamon, a pinch of ground: cloves, allspice, nutmeg
OPARA
1 glass of water, 1 teaspoon of sugar, 20g of fresh yeast or 5.6g of dry yeast etc. Otker
DOUGH
400g flour, 1/4 cup sugar, 1/5 teaspoon salt
FIRST DAY
Peel the nuts (almonds and hazelnuts), cut into small pieces and dry.
Rinse dried fruits thoroughly and drain the water.
Pour in a mixture of cognac and orange juice. Take the amount of juice and alcohol to taste, but the total amount of liquid should be 200g.
Leave it overnight or for a day. During infusion, stir twice so that the top fruits that are not covered in liquid move down.
If you don’t have ready-made candied fruits, make them yourself.
Peel 1 or 2 oranges. Boil until soft in plenty of water.
If the peel is very bitter, then you need to cook in three waters - changing the water three times after boiling.
Remove the boiled peel from the water and cool in air.
Cut into small cubes and mix with a small amount of sugar (about 1~1.5 tablespoons per peel of one orange).
Leave overnight.
SECOND DAY
Dissolve the yeast in warm water with the addition of 1 teaspoon of sugar.
When the dough foams, pour it into the flour mixed with sugar and salt.
Knead the dough.
Cover the dough with film and leave until doubled in size.
If fresh yeast is used, then the dough must be kneaded again and allowed to rise a second time.
While the dough is rising, prepare the filling.
Cut large dried fruits (dried apricots, prunes) the size of raisins. It is convenient to cut them with kitchen scissors.
Pour spices into dried fruits, put nuts and candied fruits; mix.
Cut off about 1/5 of the risen dough and set aside.
Roll out the rest of the dough into a circle.
Place the filling.
Gather the edges of the dough over the filling.
Pour flour onto the table and start kneading the dough so that the filling is distributed evenly. Because When the fruits are wet, the dough becomes soggy and when kneading you have to add additional flour (about 1 cup).
Roll the finished dough into a ball.
Roll out the reserved dough into a large thin layer and lightly brush with water.
Place fruit dough on it.
Gather the edges of the layer at the top, covering the fruit ball.
Place baking paper on a baking sheet.
Place bread seam side down. Additionally, use your hands to give the bread a round shape. Make several punctures with a fork so that the steam does not tear the outer shell.
Cover the bread with film and leave until it has doubled in size by about 1.5 times.
Lightly brush the risen bread with water using a pastry brush and decorate with almonds and candied fruits.
Preheat the oven to t=180°C and place a baking tray with bread in it.
Make a foil pan to cover the bread.
Take a container equal in diameter to the bread. Turn it upside down. Cover with foil. If the foil is narrow, then cover it with two sheets of foil crosswise. Smooth out wrinkles. Remove the foil from the container.
After 15 minutes, open the oven slightly and cover the bread with foil. By this time, a light golden brown crust should form on the bread. If the surface is pale, do not cover for another 5 minutes.
Reduce temperature by 10~20°C.
Bake for 1 hour 10 minutes ~ 1 hour 20 minutes.
Remove the foil from the bread and bake until brightly browned.
Remove the finished bread from the oven, generously grease with melted butter, wrap in parchment and a kitchen towel.
When the bread has cooled, wrap it tightly, without gaps, in foil and put it on the bottom shelf of the refrigerator.
Also, wrapped bread can be stored on the balcony at t=0~8°C.
The ripening of bread lasts from 2 to 4 weeks.
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Not bread, but a little tasty happiness!
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Products for 1 brick-shaped bread 30 cm long
- 125 g dry figs
125 g raisins
150 g dried cranberries
350 ml apple juice
2-3 tbsp. Roma
1 orange
50 g hazelnuts
50 g walnuts
100 g ground almonds
250 g flour (either spelled or wholemeal flour)
2 tsp baking powder
2 tsp ground cinnamon
2 tbsp. honey + 1-2 tsp. honey (for greasing the finished bread)
Cooking
1. cut into small pieces.
2. Soak the fruit pieces in apple juice and rum for 30 minutes.
3. Heat the stove to 170°C.
4. Wash the orange. Remove the zest using a fine grater. Squeeze out the juice.
Add to dried fruits.
5. Roughly chop the nuts and fry a little in a dry frying pan.
6. Mix all products.
Dilute three tablespoons of malt with boiling water (this is 50 grams of the total amount of water). Add the remaining room temperature water to this mixture.
Add butter, salt, sugar and yeast.
Mix these ingredients and then add both types of flour to them.
Knead a stiff dough.
Put it in a warm place for a while and start preparing the dried fruits. They need to be thoroughly washed, except for the nuts, of course, and if they are hard enough, then soaked in hot water for 10-15 minutes. Fry the peanuts in a dry frying pan and peel them; chop them coarsely. Cut the prunes and figs into small cubes, and leave the candied fruits and raisins as they are.
Shape the dough into a small pancake, put dried fruits and nuts in the middle, and then seal the edges to make a small bun.
Now the dough needs to be kneaded thoroughly so that the “filling” is evenly distributed throughout the bread. This will require significant physical effort, but it's worth it! The dough will be quite heavy, but don't let that scare you, it will rise perfectly. Place it in a warm place for 2-3 hours and see for yourself.
Punch down the risen dough, roll it into a long thin loaf and divide into two parts. To make the shape of the bread more even, you can roll out the dough with a rolling pin, then roll it up and seal the edges a little.
Let the loaves stand for 15 minutes on a baking sheet while the oven preheats (up to 180 degrees). Bake the bread for 30-35 minutes. When the surface turns light brown, remove the bread from the oven.
Serve fruit bread, with or without butter, with freshly brewed green tea.
The name “gingerbread bread” very accurately reflects its essence. Pieces of fruit and a bouquet of spicy spices in the composition turn each slice into a multi-colored mosaic, and its aroma brings a feeling of celebration into the house. Easy to prepare and incredibly tempting in taste, this fruit bread will become a bright and memorable dessert both on holidays and on weekdays! Try it!
To make Sugar Free Vegan Gingerbread Bread, prepare the ingredients according to the list.
Cover the dates with hot water and let sit for a few minutes while you prepare the rest of the ingredients.
Prepare dry ingredients: sift and mix wheat and whole grain flour. Add baking powder, a pinch of salt, spices and cocoa. Sometimes I add 30-50 grams of melted dark chocolate to the dough and only 2 tsp. cocoa. This produces a slightly deeper chocolate flavor that dominates the rest, but chocolate fans will be delighted.
Mix liquid ingredients. Add pitted dates, banana pulp, vegetable oil and milk to a blender bowl. Grind until smooth.
Combine dry and liquid ingredients. Add a teaspoon of baking soda slaked in a teaspoon of vinegar and mix everything well. There is little liquid, so the dough will be quite thick.
Add the zest and pulp of the orange cut into pieces and 3 tbsp. dried fruits You can use any dried fruit, but I recommend choosing options with a sour taste.
Although the bread contains no sugar, the combination of dates, bananas and cocoa gives it a distinct sweet, chocolate taste. Orange and sweet and sour dried fruits perfectly complement this sweetness. My favorites are prunes and cranberries.
Then everything is as usual. Place the bread in a greased baking dish and bake for 40–60 minutes at 180 degrees. I cover the pan with foil. Check the readiness of the bread by piercing it with a wooden stick. Turn off the oven and leave the bread to warm in it for another 10 minutes.
Decorate the bread as desired. Cool and serve.
Juicy and fragrant vegan fruit bread “Gingerbread” is ready! Bon appetit!
These fruit breads or fruitcakes are a traditional Christmas treat in many countries.
The bread has a lot of filling and little dough - the ratio of dough to fruit is from 1:1 to 1:2 by weight.
These fruit loaves take a long time to mature. Therefore, they are baked about a month before Christmas. During this time, the aromatic moisture from the fruit is redistributed throughout the dough, making it soft, moist, dense, and not crumbly.
There is nothing difficult about baking this bread. You need to soak the fruits in advance. And then everything is simple - knead the dough, mix in the filling and bake. The only difficulty is waiting for proper ripening.
COMPOUND
~1 cup flour for mixing, almonds and candied fruits for decoration, 20g butter for greasing
FILLING
100g pitted prunes, 100g dried apricots, 100g black raisins, 100g light raisins, 40~50g candied oranges, 100g mixed nuts (almonds+walnuts+hazelnuts), 40g cognac (or rum or brandy), 160g orange juice
SPICES
1/4~1/3 teaspoon of ground cinnamon, a pinch of ground: cloves, allspice, nutmeg
OPARA
1 glass of water, 1 teaspoon of sugar, 20g of fresh yeast or 5.6g of dry yeast etc. Otker
DOUGH
400g flour, 1/4 cup sugar, 1/5 teaspoon salt
FIRST DAY
Peel the nuts (almonds and hazelnuts), cut into small pieces and dry.
Rinse dried fruits thoroughly and drain the water.
Pour in a mixture of cognac and orange juice. Take the amount of juice and alcohol to taste, but the total amount of liquid should be 200g.
Leave it overnight or for a day. During infusion, stir twice so that the top fruits that are not covered in liquid move down.
If you don’t have ready-made candied fruits, make them yourself.
Peel 1 or 2 oranges. Boil until soft in plenty of water.
If the peel is very bitter, then you need to cook in three waters - changing the water three times after boiling.
Remove the boiled peel from the water and cool in air.
Cut into small cubes and mix with a small amount of sugar (about 1~1.5 tablespoons per peel of one orange).
Leave overnight.
SECOND DAY
Dissolve the yeast in warm water with the addition of 1 teaspoon of sugar.
When the dough foams, pour it into the flour mixed with sugar and salt.
Knead the dough.
Cover the dough with film and leave until doubled in size.
If fresh yeast is used, then the dough must be kneaded again and allowed to rise a second time.
While the dough is rising, prepare the filling.
Cut large dried fruits (dried apricots, prunes) the size of raisins. It is convenient to cut them with kitchen scissors.
Pour spices into dried fruits, put nuts and candied fruits; mix.
Cut off about 1/5 of the risen dough and set aside.
Roll out the rest of the dough into a circle.
Place the filling.
Gather the edges of the dough over the filling.
Pour flour onto the table and start kneading the dough so that the filling is distributed evenly. Because When the fruits are wet, the dough becomes soggy and when kneading you have to add additional flour (about 1 cup).
Roll the finished dough into a ball.
Roll out the reserved dough into a large thin layer and lightly brush with water.
Place fruit dough on it.
Gather the edges of the layer at the top, covering the fruit ball.
Place baking paper on a baking sheet.
Place bread seam side down. Additionally, use your hands to give the bread a round shape. Make several punctures with a fork so that the steam does not tear the outer shell.
Cover the bread with film and leave until it has doubled in size by about 1.5 times.
Lightly brush the risen bread with water using a pastry brush and decorate with almonds and candied fruits.
Preheat the oven to t=180°C and place a baking tray with bread in it.
Make a foil pan to cover the bread.
Take a container equal in diameter to the bread. Turn it upside down. Cover with foil. If the foil is narrow, then cover it with two sheets of foil crosswise. Smooth out wrinkles. Remove the foil from the container.
After 15 minutes, open the oven slightly and cover the bread with foil. By this time, a light golden brown crust should form on the bread. If the surface is pale, do not cover for another 5 minutes.
Reduce temperature by 10~20°C.
Bake for 1 hour 10 minutes ~ 1 hour 20 minutes.
Remove the foil from the bread and bake until brightly browned.
Fruit rye bread
Ingredients
300 g wheat flour, 150 g rye flour, 2 tsp. dry yeast, 100 g seedless raisins, 80 g dried apricots, 80 g pitted prunes, 50 ml rum, 4 tbsp. l. cocoa, 1 tsp. ground ginger root, 250 ml water, 1 egg yolk, 1 tbsp. l. heavy cream, 2 tbsp. l. sugar, 1 tsp. salt
Cooking method
Dilute the yeast with water, add flour, sugar, salt, stir until a homogeneous mass is formed and put in a warm place for 2 hours.
Add ginger root and cocoa to the dough, mix and place in a warm place for 15 minutes.
Chop the dried fruits, combine with the dough and knead until it comes off your hands. Then place on baking paper, give it a round shape and brush with egg yolk.
Bake in the oven for 30–35 minutes.
Combine the cream with rum, mix thoroughly and brush the top of the finished bread.
From the book Your Bakery author Maslyakova Elena VladimirovnaBread made from rye flour Required: 6 cups rye flour, 2 1/2 cups water, 1/2 tsp. sugar, 70 g yeast, salt. Method of preparation. Dissolve the yeast in a glass of warm water, add sugar and a glass of sifted rye flour. Mix everything well and place the dough in a warm place
From the book Baking delicious bread and buns at home author Kostina DariaRye bread with syrup (sweet and sour bread)
From the book All about homemade bread. The best home baking recipes author Babkova Olga ViktorovnaRye bread
From the book Buns, pies, cakes by Savi IdaRye bread with sorrel Ingredients Rye flour - 500 g, dry yeast - 1 tbsp. l., water - 150 ml, sorrel - 1 bunch, vegetable oil - 1 tbsp. l., egg - 1 pc., sugar - 1 tsp., salt - 0.5 tbsp. l. Method of preparation 1. Wash and chop the sorrel.2. Dissolve yeast and sugar in water and leave
From the book Bread Maker. 350 new recipes author Krasichkova Anastasia GennadievnaRYE BREAD WITH SYRUP (SWEET AND SOUR BREAD) ? l yogurt, 35 g yeast, 1 teaspoon sugar, 1 glass syrup, 1 tbsp. spoon of cumin, ? Art. spoons of anise, 1 tbsp. a spoonful of grated orange or tangerine zest, 1 teaspoon salt, 50 g vegetable oil or fat, 700-800 g rye flour, 400 g
From the book Baking for the Holidays and Every Day author Kashin Sergey PavlovichNorwegian rye bread Ingredients: 150 g rye flour, 300 g wheat flour, 1 1/2 tablespoons cumin, 2 teaspoons butter, 2 tablespoons black molasses, 1 tablespoon dry milk, 2 teaspoons dry yeast, 1 1/2 teaspoon salt. Method of preparation:
From the book Bread Maker. Unsweetened bread recipes author Kashin Sergey PavlovichFruit rye bread Ingredients 300 g wheat flour, 150 g rye flour, 2 tsp. dry yeast, 100 g seedless raisins, 80 g dried apricots, 80 g pitted prunes, 50 ml rum, 4 tbsp. l. cocoa, 1 tsp. ground ginger root, 250 ml water, 1 egg yolk, 1 tbsp. l. heavy cream, 2 tbsp. l. Sahara,
From the book Multicooker. Unsweetened baked goods author Kashin Sergey PavlovichNorwegian rye bread Ingredients: 150 g rye flour, 300 g wheat flour, 1 1/2 tablespoons cumin, 2 teaspoons butter, 2 tablespoons black molasses, 1 tablespoon dry milk, 2 teaspoons dry yeast, 1 1 / 2 teaspoons salt.
From the book Cooking in a Bread Machine author Kalugina L.A.Ukrainian rye bread Ingredients: 450 g wheat flour, 230 g rye flour, 150 ml milk, 2 tablespoons unrefined sunflower oil, 2 teaspoons dry yeast, 1 tablespoon sugar, 1 tablespoon horseradish sauce with lemon, 2 teaspoons spoons of salt.
From the book Multicooker. 1000 best recipes. Fast and helpful author Vecherskaya IrinaRye bread Ingredients 600 g rye flour, 150 g kefir, 30 g yeast, salt, sugar, caraway seeds, sesame seeds, cinnamon, 100 ml water. Method of preparation Place a dough of yeast, sugar and 1 tablespoon of flour, diluted in warm water, and soak it 15 minutes. Mix the dough, salt,
From the book of 50,000 selected recipes for a slow cooker author Semenova Natalya ViktorovnaRye bread with caraway seeds Ingredients for 700 g Rye flour – 2 cups Wheat flour – 1.5 cups Milk – 250 ml Water – 125 ml Sugar – 1 tablespoon Salt – 1.5 teaspoons Dry yeast – 1.5 teaspoons In the dispenser: Cumin – 2 tablespoons Method of preparation: Bake according to the main method
From the book Cooking in a Bread Machine. The best recipes and secrets of home baking author Shumov A. A.Rye garlic bread Ingredients for 650 g Rye flour – 300 g First grade wheat flour – 200 g Water – 240 ml Salt – 0.5 teaspoon Sugar – 1 tablespoon Dry yeast – 1.5 teaspoon Vegetable oil – 1 tablespoon Butter – 1 tablespoon Garlic – 3
From the author's bookRye bread with pepper Ingredients for 650 g Rye flour – 300 g Wheat flour – 150 g Water – 200 ml Small bell pepper pod – 1 pc. Salt – 1 teaspoon Sugar – 1 tablespoon Dry yeast – 1.5 teaspoon Vegetable oil – 1.5 tablespoon Method
From the author's bookRye bread Ingredients 450 g rye flour, 50 g wheat flour, 350 ml milk, 10 g dry yeast, 70 ml water, 1 tsp sugar, 2 tsp salt. Preparation: Mix flour, yeast, salt and sugar in a bowl. Heat milk and water and pour into the mixture in a thin stream, kneading the dough. Then the dough
From the author's bookRye bread 600 g rye flour, 150 g kefir, 30 g yeast, 100 ml water, sugar, cumin, sesame seeds, cinnamon, salt. Place a dough of yeast, sugar and 1 tablespoon of flour, diluted in warm water, and let it stand for 15 min. Mix the dough, salt, kefir in a saucepan, stir in the flour. Don't knead
From the author's bookRye bread with caraway seeds Ingredients: 250 g rye flour, 400 g first-grade wheat flour, 1 tablespoon olive oil, 2 tablespoons milk powder, 2 teaspoons caraway seeds, 2 tablespoons sugar, 2 teaspoons dry instant yeast, 1 teaspoon salt. Way
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