Recipe for bread with raisins in the oven. Black bread with raisins. Dream Interpretation - Bread

Seeing raisins in a dream portends disappointment that close success will turn into defeat, so unexpected that you will simply give up and fall into a dull and gloomy mood. If in a dream you eat beautiful raisins of the kishmish variety, it means that in reality you will experience minor disappointments.

To dream about how someone eats raisins - to joyful events and family peace. Buying raisins and baking raisin muffins - in reality you risk falling into a stupid and ambiguous situation.

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Dream Interpretation - Bread

Seeing grain fields in a dream is a sign of prosperity and wealth.

Picking up bread portends good news. But if the bread is rye, then you should not forget the dead.

Buying bread in a dream portends big expenses. If you dream that someone is holding out a loaf of bread to you, then you can count on the help of friends in difficult times.

There is rye bread in a dream - a sign of losses and losses. Sometimes such a dream predicts disappointment and grief. Seeing or eating consecrated bread in a dream means that you must continue to hope.

Baking white bread in a dream means that you yourself create your own destiny, which promises to be happy, unless the bread burns, is deformed, breaks, etc. Otherwise, the dream portends the opposite.

If you dream that others are baking bread, then soon a celebration will take place in your house on the occasion of the successful implementation of some project.

Seeing crackers in a dream or accepting from someone means that soon difficult times will come in your life when you will be in great need and endure hardships. It is believed, however, that eating crackers in a dream is a harbinger of great success in a difficult business and making big profits.

Eat or see white bread in a dream - to profit or to receive news of success in business. The same dream about black bread predicts the opposite.

Sharing a loaf of white bread in a dream is an argument over money. Finding the keys in a loaf of freshly baked white bread means that you will be disappointed, as you will learn something bad about your business partners.

Stale bread in a dream is a sign of poverty, hardship and deprivation.

Cutting slices of bread in a dream predicts disagreements with a loved one and convicting him of infidelity.

Fresh bread in a dream indicates new opportunities and new hopes for a better future.

Mold on bread in a dream means that you have ill-wishers who will not miss an opportunity to harm you and may interfere with the implementation of your plans.

Dipping bread in honey, milk or sour cream in a dream predicts wealth and prosperity.

Rye bread with raisins. She baked quick bread from the ready mix and was satisfied with it. Well, I believe that the main thing in determining the quality of bread is the opinion of the baker himself. Do you like bread from the finished mixture, are you satisfied with its taste and aroma - well, great! And let all the critics go to the forest. And yet, I believe that it is very problematic to make rye bread, good rye bread, from a ready-made mixture, due to the characteristics of rye flour itself. Therefore, the manufacturer, to put it mildly, is cunning when he writes the word "rye" on the package, while the composition contains wheat flour and it comes first in the list of ingredients, which means that its amount prevails in the composition of the mixture. Therefore, when Ira offered to compare the taste of her bread from the mixture with mine, I replied that it did not make sense. It is silly to compare blue with warm. Therefore, I write the recipe for my bread in the hope that Ira will bake it and compare it - suddenly the bread according to my recipe will lose in taste to the bread from the finished mixture, such a probability has the right to life. Well, if one of the readers also wants to use my recipe, I will only be happy.

Choux bread with raisins

Recipe in baker's %
Rye flour - 100
Water - 67
Raisins - 17
Salt - 1.5
Sugar - 8
Cumin - 0.4

The dough is started in four stages: sourdough, tea leaves, dough, dough.

For two loaves (form L-11) weighing 550 g, assuming 10% % of baked goods, you need:

Rye flour for wallpaper - 630 g.
Water - 422
Raisins - 107 g.
Sugar (brown unrefined is better, I have muscovado) - 50 g.
Salt - 9 g.
Cumin - 2.5 g (heaped teaspoon)

Stage 1. Sourdough.

30 g of sourdough on wholemeal rye flour (100% bak. humidity) at the peak of activity
110 g wholemeal rye flour
85 g of water

Pour water into the sourdough, stir with a whisk, add flour and mix until completely homogeneous. Leave to ferment under the lid, at room temperature, for 10-12 hours.

Stage 2. Welding.

Welding should be done 6 hours after the preparation of the sourdough.

Rye flour for wallpaper - 175 g.
Water (boiling water) - 210 g.
Cumin - 2.5 g.

Preheat oven to 80C.

Caraway grind in a mortar or grind in a coffee grinder. Mix with flour. Pour boiling water, stir well so that no dry flour remains. I knead the tea in a bowl, and then transfer it to a ladle, cover with a lid and send it to the oven. I tried to mix in the ladle itself, but sometimes for some reason not all the flour dispersed in the water, dry lumps formed, in general, it’s more convenient for me to first brew the flour in a steel bowl, and then transfer it to a ladle, crush it and put it in the oven to saccharify .

For saccharification of tea leaves, I use a liter stainless steel ladle and an oven. But you can saccharify the tea leaves in a thermos, only it should have a wide throat, otherwise you will get it out of there.

As they put the ladle with tea leaves in the stove, the temperature was lowered to 70C and left for 2 hours. After the time has elapsed, turn off the oven, but do not get the tea leaves, let it cool down slowly. In 4 hours it will cool down to about 40C, which is what we need, because. when mixed with sourdough at room temperature (20-22C), we get 30 degrees, which is very good for dough.

Stage 3. Opara.

Sourdough - 225 g (whole)
Welding - 387.5 g (whole)
Rye flour wallpaper - 130 g.
Water - 78 g.

Put tea leaves, sourdough and water in a bowl. To stir thoroughly.

An immersion blender is best for this, but you can use a fork to handle or arm yourself with a mixer with spiral attachments. In general, you need to mix everything until completely homogeneous and only then add flour. Mix the dough, sprinkle with water, smooth down. Cover with clingfilm and leave to ferment for about 3 hours, at room temperature, or until center collapses. It all depends on how warm it is in the kitchen.

Stage 4. Dough.
Opara - all
Water - 35 g.
Sugar - 50 g.
Salt - 9 g.
Rye flour for wallpaper - 200 g.
Raisins - 107 g.

Pour boiling water over raisins. Steam for 30 minutes, this time is enough for it to soften. Drain the water, dry the raisins.

I'm not sure if 50 grams of refined sugar can be dissolved in 35 grams of boiling water, but muscovado dissolves without problems. It seems to me more convenient to add syrup to the dough than dry sugar. The syrup is easier to distribute evenly in the dough, so the formula is designed to leave some water to dissolve the sugar. Mix salt with remaining flour. Mix dough. Raisins are added when the dough is homogeneous.
First like this:

And then like this:

Smooth the dough with a spatula, cover with a film and ferment for 60-90 minutes, at room temperature, until the increase is 1.5-2 times. It will not grow 3-4-5 times, there is no gluten.
Arrange the dough in forms, each - about 600 grams of dough, plus or minus.

Smooth out with a wet spatula or hand.

Cover with cling film and let rise. Proofing time 45-60 minutes, until the center of the workpiece rises above the level of the mold.

Preheat the oven to a maximum temperature of at least 250C. Gently smooth the blanks, sprinkle with water and put in the oven on the second level from the bottom. Fry the top crust for 5-7 minutes, then reduce the temperature to 190C, ventilate the oven, spray the top with water again and bake the bread for an hour. For a smooth top, if you don’t want to bother with starchy jelly, spray it with water again 5 minutes before taking out the bread. Turn off the oven and hold the bread, with the door ajar, for about 10 minutes. Then take it out of the mold, wrap each loaf in a cotton towel and let it cool completely. Let the bread stand for at least 12 hours before eating. I last a day or two.
Such bread is quietly stored for 2-3 weeks, but, as a rule, it does not live more than 3-4 days.
The peak of taste falls on 2-3 days.

Yes, this raisin custard bread is a little more difficult and takes longer to cook than a ready-made bread, but it's worth it!

She led me into the office, and I saw three huge red albums, where the whole life of their family was collected in photographs and newspaper clippings. And it was also valuable that some individual life episodes were accompanied by Oleg's comments. The lines of the poet Iosif Utkin, underlined in red, caught my eye: “We have grown, as a ship going to the pier grows.” Let's agree, more often the poetics goes to the ships leaving for the open sea. But after all, once they have to return, and even know that this pier is the last. There is a touching beauty and a deep essence in this thought.

A young journalistic family began its journey in Angarsk. This is the late 1950s. Oleg every day went to the taiga "mailbox", where the large circulation "Light of Communism" was issued. The newspaper was distributed free of charge, and, as Volovich later said with humor, one had to have a great imagination to come up with such a name for a very specific publication. However, his wife Valentina also worked in the city newspaper "Lights of Communism" (later she would connect her life with radio). A few years later, the family moved to Irkutsk.

How do old Vostochka journalists remember Oleg Volovich? Most likely, he was not easy to communicate and a frequenter of the company. Perhaps the fact that, having come to Vostochno-Sibirskaya Pravda in 1965, Oleg quickly became the executive secretary, the right hand of the editor Elena Yakovleva, played a role. He was strict to the word, did not miss sloppy expressions and inaccuracies. Rule texts, regardless of personality. Probably, someone in the creative team was offended by this. But everyone knew: Oleg himself writes excellently and knows the newspaper business from the inside. The editor appreciated her reliable assistant. It was said that when they began to lure him to APN (Novosti Press Agency), she specifically gave him, let's say, not quite a brilliant characterization, and Oleg was not taken there.

Usually executive secretaries hardly write themselves, but this was not the case for Volovich. He used every opportunity to break out on a business trip. His articles and essays of the sixties and seventies are still read with interest today. They have subtle observations, analytics, attempts to find ways to solve the problem. I leaf through the pages of the family album and read the headlines of newspaper articles: “Iron on coals” - about power outages on Olkhon; “Abandoning a flight” is about how the drivers of the Irkutsk locomotive depot struggled with work overloads. On the eve of the 50th anniversary of Vostochka, Volovich visited Georgy Rzhanov in Moscow, who edited the newspaper under the name Vlast Truda. History lives, breathes in his lines: “What a capacious concept this is - Motherland, if it can excite the soul not only with the vision of fire-breathing factories and spaceships difficult to part with the Earth, but also with the unsociable taiga vastness floating far below, snow on the roads, confession random companion. Or this sudden insomnia under a patchwork quilt in a hotly heated hut in a nameless village.

How many were in his life these confessions and insomnia! Meetings with Siberian nature each time forced the heart to speak: “The wind bit the face, and fluffy balls of snow were blown off the shaggy pine paws, like from dandelions, and mica sparkles sparkled in the air.”

The album contains a rare photograph from 1970. Oleg is escorted to the Trud newspaper. He clinks glasses with the editor Elena Yakovleva. Being a correspondent in a central newspaper was a great happiness for the journalist and recognition of his talent. In Moscow, they had the opportunity to choose the best. From that time on, we, young journalists, read Volovich in Trud. And many of his materials, I remember, became an event for the entire region. They were solid, deep, always supported by indisputable facts. Another valuable quality of critical materials: there was no cutting from the shoulder in them, the desire of the author to really help the cause was always felt. With all the silences of that time, talented venerable journalists, if not always, but managed to get through to the reader with a sincere truthful word.

I hold in my hands a book by Oleg, published in 1985. By this time, he had already traveled far and wide in Eastern Siberia and Transbaikalia, visited the Arctic. The title of one of the essays is “A Sip of Baikal Water”. The journalist wrote about his trip to Baikalsk. At that time, one often had to become a two-faced Janus in order to write about the most acute problem of Baikal. After all, not everything was allowed. Volovich began with a drama: “Nothing breaks the silence that has embraced space. If ... if you don’t know that here, a few tens of meters under the keel of the boat, from pipes equipped with ejector nozzles, industrial effluents from the Baikal Pulp and Paper Mill are reactively erupted. And then he tells how he walked around the plant with his superiors, tasted treated waste water, asked uncomfortable questions and received detailed answers. It would seem that the “prosperous material” for the essay has been collected, it only remained to complete it. And he fulfilled his duty to the reader with the following lines: "The only industrial enterprise that I would like to welcome on the shore of the lake is the Baikal natural water bottling plant."

The Volovichi moved to Tver in the late 1980s. Trud's own correspondent changed the region of his work. And the topics still required his human participation and tireless business trips to the scene. In addition, Oleg was often called to Moscow to temporarily act as executive secretary of the editorial board. But Siberia was always remembered. Oleg believed that something was happening to people there: petty, personal things disappeared. There is a sense of belonging to a great cause, a sense of one's own integrity and value. Probably, when you live there, such thoughts may not exist, but at a distance all this is clearly felt.

But it so happened that a terrible misfortune burst into their family: their son, who was just over forty, tragically died. To appease this grief to the end is impossible, it was necessary to learn to live with it. Oleg and Valentina have a daughter, three grandchildren and a great-grandson. Their family union will soon be sixty. For Oleg, his Valyusha is the light in the window, a faithful friend who is always there.

Once we met with Volovich on Tverskaya street. We talked about life, journalism.

“Our profession is not white bread,” he said.

But who will argue! But I corrected it anyway:

- If it is black bread, then with "raisins".

And we smiled together. Something, but Oleg had a happy journalistic fate. And there was enough "raisin" in it. He saw such construction sites, such wonderful people! We, who followed him, were late for this feast. But there is no need to regret - each generation has its own.

Historically, black bread was more popular in the North. Rye is a hardier and more resistant to cold culture, stronger than wheat. It was more expedient and economically easier to grow it, and simply more profitable. With the development of the agricultural industry, white bread has gained popularity, but black bread remains our favorite.
Black bread is a good and healthy product. Let's turn to statistics.

Black bread calories

How many calories are in a piece of black bread (100 grams): 170-210 Kcal, depending on the presence of additives.
Calorie black bread (slice 30 grams): 60 Kcal.

The energy value

The energy value of black bread is high, but not as high as that of white bread, which makes it a good compromise option for those who like to eat heartily, but not overeat.
Nutritional value of black bread (100 grams): Proteins: 6.5 g. Fats: 2.2 g. Carbohydrates: 34.2.

Compound

The composition of black bread has practically not changed since ancient times.
Ingredients of black bread: rye flour, water, yeast, salt. Individual additions are possible. Here, raisins, cheese, cumin, bran, cereals, buckwheat, oats and much more are used.

It is stored for a long time, often used in campaigns or ship voyages. But at home, it often becomes an ingredient than an independent dish.

Crackers from it are useful for gastrointestinal disorders, it goes well with borscht or soups. Croutons are one of the best snacks, quick, nutritious and delicious.

The composition of black bread is primitive, it is easily combined with other foods. Consider the two most common additives: sweet and salty. Raisins and cheese.

Calorie black bread with raisins

Calorie black bread with cheese

Cheese is a great addition. This is a great product, suitable for many dishes. And a sandwich with cheese is a table classic of our country. How many calories are in black bread with cheese? Not a lot. Cheese is more nutritious than baking from rye flour. If a slice of 30 grams contains 60 kcal, then many cheeses, if you add at least 10-15 grams to a sandwich, will double their amount. The calorie content of black bread with cheese starts from one hundred kilocalories per sandwich! This means that with such additives to bread, those who follow the figure, dieters and athletes should be especially careful.

The nutritional value of black bread can vary, it is more diet food than white bread, but it still remains a high-calorie carbohydrate pastry.