Almonds and dried cranberries make the taste and aroma of this bread unforgettable!
It is necessary
- - 300 g whole grain flour;
- - 200 g of white wheat flour;
- - 20 g of fresh pressed yeast;
- - 350 ml of water;
- - 100 g dried cranberries;
- - 100 g of almonds;
- - 1 tsp sea salt.
Instructions
Step 1
Mix and sift two types of flour into a bowl, rub yeast into the mixture to make flour crumbs. Add water with salt dissolved in it. Stir with a scraper.
Step 2
Put the dough on the table, grab it by the edge farthest from you on both sides, lift it up and pull it towards you, and then swing it down onto the work surface. Then we lift and pull the nearest part of the dough towards ourselves and fold it forward … Our goal is for the dough to "catch" as much air as possible. In no case do we add flour! We continue to knead the dough in this way for 5 minutes. During this time, its consistency should change from sticky and loose to silky and smooth. Now add the cranberries and nuts to the dough and continue to knead a little more so that all the ingredients are evenly distributed. We collect the dough into a ball, lightly sprinkle a large container with flour and put our blank there. Cover with a towel and leave for an hour.
Step 3
Preheat the oven to a maximum (250 degrees) and put a baking sheet with water down. Put the dough on a lightly floured surface, form a ball and leave for 5 minutes. Then collect the dough into a ball again. We line the bowl with a linen towel sprinkled with flour and put the future bread there. Cover with another towel and leave until the dough is doubled.
Step 4
Then we turn the bowl of bread onto a baking sheet lined with parchment paper, make a cross-shaped incision on it so that it rises better, and send it to the oven. Immediately reduce the temperature to 220 degrees and bake for 5 minutes, then lower the temperature to 200 degrees and bake for 30 - 35 minutes. Cool the finished bread on a wire rack. Bon Appetit!
