Russian π·πΊ Hand-Kneaded Whole Wheat Borodinsky Bread
Forget the kitchen mixer at home; the dough was entirely made with sweat and effort π 32L Changdi Oven 175g Bread Flour, 175g Whole Wheat Flour Enough to bake a loaf weighing about 2 pounds π₯ Can last one person a week's worth of breakfast... Although whole wheat flour doesn't rise as easily as 100% bread flour, it is low in carbs, rich in nutrients, and less likely to make you gain weight. This recipe is a low-sugar version and doesn't taste as sweet as the ones sold in bakeries. The aroma of baked bread fills the entire room with the intense scents of milk, wheat, and butter.
Ingredients
Steps
Preparation work. Soak the raisins in rum one day in advance; this will make the baked raisins soft and sweet. If you don't have rum, you can substitute with milk. Chop the walnuts and red dates into small pieces for later use.
Put the flour, yeast, sugar, salt, and 1.5 egg whites (reserve some egg whites for brushing the bread surface later) into a mixing bowl, and knead with milk.
The dough has very little moisture, making it dry and firm and hard to knead. Before forming a dough ball, there will always be some dry flour around. For first-timers, you may wonder whether the water ratio is too low. However, resist the urge to add more water; after kneading for 7-8 minutes, all the flour will gradually absorb the moisture.
Add the butter and continue kneading for another 5 minutes. Cover and let it ferment for 1 hour, after which the dough will become softer and puffier.
The dough has expanded and has a honeycomb structure, indicating that fermentation is complete.
Place the dough on a surface, press it to expel air, then shape it into a smooth ball. Cover with plastic wrap and let it rest for 15 minutes.
Roll the dough into a large thin sheet around 5mm thick. Make the edges thinner for easier sealing.
Evenly sprinkle chopped walnuts, raisins, and red dates on the dough, but leave some space at the edges for sealing.
Roll it up tightly, pressing while rolling, to ensure firmness. If not rolled tightly, it will become loose when sliced later.
Place the shaped bread into the oven. Put a bowl of hot water beside it and let it rise a second time for 40-60 minutes until it's 1.5-2 times its original size (depending on room temperature).
Once proofed, take the bread out. Preheat the oven to 160 degrees Celsius. Use a sharp knife to score the bread, revealing the fillings inside. Brush the surface with egg wash, applying two coats if desired.
Place the bread into the preheated oven at 160 degrees Celsius and bake for 40 minutes. After 15 minutes, once the surface has browned, cover it with foil and continue baking. Remove the foil 15 minutes later to improve the browning if needed. Without foil, the bread will end up burnt and overly dryβstay near the oven and monitor closely if it's your first time.
Look how big the bread has turned out!
The aroma is irresistible...
After cooling, slice and store in an airtight container.
With real ingredients, it's even more delicious than what's sold in bakeries π