Sourdough bread with nuts and dates

Квасен хляб с орехи и фурми 3 R1 1024x657 Sourdough bread with nuts and dates

Sourdough bread with nuts and dates

Ingredients:

250 g rye flour
250 g spelt flour
150 g homemade sourdough (recipe)
5 tablespoons of wheat germ
4 handfuls of shelled walnuts

10 dried dates
1 teaspoon salt
1 teaspoon brown sugar

 Квасен хляб с орехи и фурми 2 R1 1024x683 Sourdough bread with nuts and dates

Preparation:

Sift the flours and mix in a bowl, keeping about ¼th of it to knead. Add salt, chopped walnuts, diced dates and wheat germ. Stir to aerate and make a well in the middle.

Dissolve 150 grams of natural sourdough with the sugar and a little warm water. Pour this in the middle of the dry mixture. Also add a little warm water (about ½ cup). Knead a soft, smooth dough. Shape into a ball, put it back in the bowl, sprinkle with flour and cover with a plastic wrap and a clean cloth. Let the dough rest in a warm place. Allow 6 to 8 hours.

Then knead the dough again. Shape it as preferred. Make drawings with the point of a sharp knife. Let stand 1 more hour.

Bake the sourdough bread at 210°C for 10 to 15 minutes, then lower the temperature to 180°C. Bake about 50-60 minutes in total. Cool on a wire rack.

Serve the sourdough bread at breakfast with butter and jam.

Квасен хляб с орехи и фурми R1 1024x683 Sourdough bread with nuts and dates

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