Homemade bread: 3 recipes for the whole family

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A great alternative to store-bought pastries is homemade bread, which you can prepare depending on your preferences. We share a selection of recipes from the chef.

Wheat-rye bread with raisins, bread with dried fruits or seeds – we have collected three unusual recipes, among which everyone will be able to find something suitable for themselves. And the secrets of proper preparation will be shared with us by brand chef Hector Jimenez Bravo.

Recipe for wheat-rye bread with raisins

Ingredients:

• Wheat flour 500 g
• Rye flour 250 g
• Fermented rye malt 50 g
• Black raisins 50 g
• Fresh yeast 20 g
• Sugar 15 g
• Salt 15 g
• Vegetable oil 30 g
• Water (1/3 ice) 550 ml
• Ground coriander 10 g
• Honey 30 g

Preparation method:

Mix both types of flour, malt, coriander, salt and sugar in a mixer bowl. Next, dissolve the yeast in ice water, pour into the flour mixture and knead the dough, then add honey, raisins and butter and knead well until smooth. Transfer the dough to a clean bowl, cover with cling film and put in the refrigerator for 10-12 hours. Remove the dough from the refrigerator and let it rest at room temperature for 1.5-2 hours, after kneading the dough, cover with cling film and let it rise for another 1 hour.

Next, grease the metal (aluminum) bread pans with oil and sprinkle with flour. Divide the dough into 300-350 grams, roll into loaves and place in the pans. Let the bread rise until it doubles in size (30-40 minutes). Bake in a preheated oven with the steam function at 210°C for 10 minutes, then reduce the temperature to 170°C and bake for another 30-40 minutes. Remove the bread from the molds and let it cool on a wire rack, covered with a towel.

Bread with dried fruits

Ingredients:

• 2 chicken eggs
• 30 g wheat flour
• 100 g figs
• 100 g dried apricots
• 100 g prunes
• 100 g cherries

Method of preparation:

Beat two eggs until stiff, add flour, mix. Add washed dried fruits to the egg and flour mixture. Mix again. Grease the mold (sides and bottom). Bake in the mold for about 35 minutes at 160 degrees.

Bread with seeds

Ingredients:

• Water (18-20 degrees) 190 ml
• Wheat sourdough 100 g
• Flour 270 g (first grade – 150 g, whole grain (fine grinding) – 105 g, rye – 15 g)
• Seeds: sunflower 27 g, pumpkin 27 g, flax 16 g
• Cold water 27 ml
• Ice or ice water 16 g
• Salt teaspoon

Preparation method:

Mix water with sourdough until foam appears on the surface. Add all the flour and seeds, mix until the dough is smooth, leave the dough for 20 minutes under a film. Add salt and the rest of the water, knead the dough until smooth. Knead the dough every 40 minutes (4 times in total). Then form the dough and put it in a warm place for 40 minutes. Then put it in the refrigerator for 12 hours. Take out the dough and put it on the proofing mode.

After that, preheat the oven to 250 degrees, score the dough and put it in the oven for 10 minutes. Then bake the bread for about 20-25 minutes at a temperature of 190 degrees.