Honey bread with lavender. How to make honey bread in a bread machine

Bee Honey- incredible useful product, it contains vitamins B1, B2, B6, E, K, C, provitamin A-carotene, folic acid. Many people use honey in cooking because of its incredible taste and aroma. Honey gingerbread not an exception. Even in Rus' at the end of the 8th - beginning of the 9th century, they were considered "honey bread". Honey gingerbread was a mixture of rye flour and honey with the addition of various berry juice, forest herbs and roots. They were also given a special place on holidays, for example, for the Nativity of Christ, they were also exchanged on Forgiveness Sunday, they were eaten on Easter and memorial days.

Not a single fair was held without them. Their composition practically did not change - the basis was Rye flour, honey, oil, spices. Quite often they were filled with jam filling and covered with icing. They could have a variety of designs that were squeezed out on the test, for example, the image of a fish, flowers and various magical creatures.

Three main types of gingerbread were taken as the basis for the preparation. The most ancient of them were "roe" "grouse" - stucco. Today it is a very great ethnographic rarity. Their characters were various pagan mythological creatures. "Vitushki" or "teters" are a kind of stucco gingerbread, they were prepared as follows: flagella were made from dough, and figures of animals, ornaments, geometric figures. The most interesting and famous was the printed gingerbread. For its manufacture, a gingerbread board was needed. The quality and beauty of the dessert depended on how the master would make this board.

Previously, these masters were called "Substitutes", why this is so - history is silent. The favorite material for boards for these masters was linden, but most often they were made from birch and pear wood. The thickness of the board was about 5 cm, after which it was dried for 5-20 years at natural temperature in the shade. Its edges were smeared with either wax or resin. After that, the artist applied the drawing to the prepared board. Also, our "honey bread" can be carved or silhouetted. It was made with a knife or metal mold, also a rolled out layer of dough.

Since the 16th century, gingerbread appeared in almost all settlements. A little later, this business becomes a common folk craft, in each region there were gingerbread cookies that carried their own tradition, had their own special recipe. The secrets of some recipes were inherited from father to son. If the household wishes, you can treat yourself and your whole family to home-made gingerbread.

Using Newest technologies in your kitchen, namely the bread maker, you can bake fragrant honey bread that you will not find on store shelves.
This homemade bread will have a crispy crust and a sweetish crumb. It is perfect for tea or coffee, and smearing a piece of this honey bread butter, you will have a lot of fun. Kids will love this pastry with milk. Despite the sugary taste, this bread will be appropriate for both first and main courses.

The recipe uses water and an egg, but if you want to make this bread even richer, use milk. For those who are fasting and want to cook unleavened dough, you must remove the eggs from the recipe and replace with water.

A beautiful dark beige shade is given to the bread by honey, which is a very useful product. This " liquid gold”, as it was called in ancient times, contains glucose and sucrose, which has a beneficial effect on our mental abilities and physical endurance, thus being energy doping. Honey is rich in B vitamins and folic acid, as well as iodine, iron, potassium and calcium. This bee product is considered a natural antibiotic, therefore it is indicated for viral diseases, as it contributes to a speedy recovery from colds.

In turn, rye flour contains fiber and essential amino acids that boost immunity and improve overall well-being.

The energy value of 100 g of honey bread is 240 calories. Due to its usefulness, it can be included in the diet menu.

Insert the mold into the bread maker and select the main program for baking bread, the crust is medium and dark.

In the process of kneading, a delicate honey aroma will be heard in the kitchen. Strictly adhering to the recipe, you will get elastic and soft dough. If it is liquid, add a spoonful of flour.

After three and a half hours, the equipment will signal the completion of baking bread. Carefully remove the loaf using oven mitts. It is necessary to leave it on a wooden board or a baking rack. The bread turned out weighing 620 g.

Cut the honey bread after the product has completely cooled, otherwise the edges will be torn. Use special knife with a saw blade.

Despite the presence of honey and rye flour, which plant the dough, the bread turned out to be very airy and soft.

Step 1: prepare the flour.

An important role in baking any flour products flour preparation plays, so this first and very important step should not be avoided! We take a sieve with a fine mesh, sift through it into a deep bowl 2 cups wheat flour premium and 1/2 cup rye flour. During this process, the flour becomes looser, dries, and is saturated with oxygen. Also, sifting helps to get rid of small litter, which very often gets into packages with flour during its packaging at factories.

Step 2: prepare the yeast.

Now pour 1 cup into the saucepan clean water and put on the stove, included in the middle level. Warm up the water to 35 - 40 degrees so that you can safely dip your fingers into it without getting burned. We do not miss this moment, if the water is overheated, then the yeast will not bloom and, accordingly, the bread will not rise.

When the liquid is heated to desired temperature, pour it into a clean deep plate, add 1 teaspoon of sugar and 1/2 package of dry granulated yeast there. Mix until uniform consistency, cover the container with a smaller plate and put it in a warm place, for example, near the included stove on 15 minutes.

Step 3: prepare the dough.

After 15 minutes pour the risen yeast into a bowl with sifted flour, pour 3 tablespoons into the same container olive oil pour in 1/2 cup potato starch, 1 tablespoon of dried cream, 1 teaspoon of salt and put 1.5 tablespoons of honey. With clean hands, knead a soft, slightly sticky dough.

Step 4: we insist the dough.

Lubricate the deep bowl in which the batch was made with 1 tablespoon of olive oil. We roll the dough into a ball, transfer it to a container, tighten the bowl with food plastic wrap, cover with a kitchen towel and put in a warm place on 1 hour. During this time, the dough will increase in size by approx. 1.5 - 2 times.

Step 5: Form the Honey Bread.

20 minutes before the formation of bread, we take 2 baking dishes and grease them with 1 tablespoon of olive oil using a baking brush, half a spoon for each container. We also turn on and preheat the oven. up to 180 - 190 degrees Celsius. After the required time has elapsed, remove the kitchen towel and cling film from the bowl, knead the dough with clean hands, divide it into 2 parts, form 2 bread loaves and lay them out in the forms. We again tighten the containers with plastic wrap and put them in a warm place for 15 – 20 minutes.

Step 6: Bake Honey Bread.

Approximately after 15 - 20 minutes the dough will rise again, remove the film from the molds and put the containers in the oven preheated to the desired temperature on the middle rack. Bake bread for 35 – 40 minutes. We check his readiness wooden skewer, insert its point into the pulp of baking and take it out. If the wooden stick is wet, with underbaked bread crumbs adhering to the tip, then bring the bread to fully prepared during 5 – 9 minutes.

If the skewer came out of the bread dry, then alternately remove the baking molds from oven holding them with kitchen mitts. Let the bread cool down a bit 20 – 30 minutes. After we take it out of the containers with the help of 2 kitchen spatulas, transfer it to a cutting board, cover it with a kitchen towel so that a large gap remains, cool it to room temperature then slice and serve.

Step 7: serve honey bread.

After baking, honey bread is cooled to room temperature, cut into slices, placed on dessert plates and served with salt. Also put around variety of dishes, starting from appetizers and ending with the first or second hot dishes. But even without all these tricks, it is pleasant to savor such bread with a piece of butter under fresh seagulls. This pastry has a pleasant sweetish aftertaste and a light unobtrusive aroma of honey. Enjoy!

Bon appetit!

In order to give the bread a glossy crust, I grease it before baking and after baking with water mixed with sugar, mix 1 teaspoon for 2 breads. granulated sugar and 50 milliliters of clean, boiled, warm water.

Optionally, soaked raisins, chopped dried apricots, prunes, dried cherries, dried strawberries or roasted and chopped walnuts.

Very often, a pinch of spice is added to this type of dough, for example, dried ginger, cardamom, cinnamon, fragrant ground pepper, coriander and nutmeg.

If desired, the proportions of honey can be adjusted from 1.5 to 3 tablespoons, it depends on the sweetness and richness of the honey aroma that you want to get in the end.

Bread can be baked in any deep heat-resistant or non-stick container, such as a frying pan with a removable handle or even a cast-iron cauldron.

Bee honey is an incredibly useful product, it contains vitamins B1, B2, B6, E, K, C, provitamin A-carotene, folic acid. Many people use honey in cooking because of its incredible taste and aroma. Honey cakes are no exception. Even in Rus' at the end of the 8th - beginning of the 9th century, they were considered "honey bread". Honey gingerbread was a mixture of rye flour and honey with the addition of various berry juice, forest herbs and roots. They were also given a special place on holidays, for example, for the Nativity of Christ, they were also exchanged on Forgiveness Sunday, they were eaten on Easter and memorial days.

Not a single fair was held without them. Their composition practically did not change - the basis was rye flour, honey, butter, spices. Quite often they were filled with jam filling and covered with icing. They could have a variety of designs that were squeezed out on the test, for example, the image of a fish, flowers and various magical creatures.

Three main types of gingerbread were taken as the basis for the preparation. The most ancient of them were "roe" "grouse" - stucco. Today it is a very great ethnographic rarity. Their characters were various pagan mythological creatures. "Vitushki" or "teters" are a kind of molded gingerbread, they were prepared as follows: flagella were made from dough, and figures of animals, ornaments, geometric figures were created from them. The most interesting and famous was the printed gingerbread. For its manufacture, a gingerbread board was needed. The quality and beauty of the dessert depended on how the master would make this board.