Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup rolled oats
- 1/4 cup honey
- 1/4 cup olive oil
- 1/4 cup warm water
- 1 tsp salt
- 1 tsp active dry yeast
- 1/2 cup chopped dried shipova fruit
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Plastic wrap
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the all-purpose flour, whole wheat flour, rolled oats, salt, and active dry yeast.
2. Add the honey, olive oil, and warm water to the dry ingredients. Mix on low speed until a dough forms.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the chopped dried shipova fruit to the dough and knead for another minute to incorporate.
5. Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
6. Preheat the oven to 350°F (180°C). Grease a loaf pan with cooking spray.
7. Punch down the dough and shape it into a loaf. Place it in the prepared pan.
8. Cover the pan with plastic wrap and let the dough rise for another 30 minutes.
9. Remove the plastic wrap and bake the bread for 35-40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
10. Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Total time: 1 hour 45 minutes
Temperature:
Preheat the oven to 350°F (180°C)
Serving size:
1 loaf (12 slices)
Nutritional information:
Calories: 180
Fat: 5g
Carbohydrates: 30g
Protein: 4g
Fiber: 2g
Sugar: 7g
Substitutions for ingredients:
- You can use any other dried fruit instead of shipova, such as raisins, cranberries, or apricots.
- You can use maple syrup or agave nectar instead of honey.
- You can use vegetable oil or melted butter instead of olive oil.
Variations:
- Add chopped nuts, such as almonds or pecans, to the dough.
- Add spices, such as cinnamon or nutmeg, to the dough.
- Make savory shipova bread by omitting the honey and adding chopped herbs, such as rosemary or thyme, to the dough.
Tips and tricks:
- Make sure the water is warm, but not too hot, to activate the yeast.
- Knead the dough until it becomes smooth and elastic to develop the gluten.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Use a serrated knife to slice the bread for even slices.
Storage instructions:
Store the shipova bread in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the bread, wrap it in foil and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
Slice the bread and serve it on a wooden board with a spread of butter or jam.
Garnishes:
Sprinkle some rolled oats or chopped nuts on top of the bread before baking for a crunchy topping.
Pairings:
Serve the shipova bread with a cup of tea or coffee for breakfast or as a snack.
Suggested side dishes:
Pair the bread with a bowl of soup or a salad for a complete meal.
Troubleshooting advice:
- If the dough is too dry, add more warm water, 1 tablespoon at a time.
- If the dough is too sticky, add more flour, 1 tablespoon at a time.
- If the bread is too dense, make sure the dough has risen enough before baking.
Food safety advice:
Make sure to wash your hands and all surfaces that come in contact with the dough to prevent contamination.
Food history:
Shipova fruit is a cross between a pear and a quince, and is native to Central Asia. It has a sweet and tangy flavor, and is often used in jams and desserts.
Flavor profiles:
The shipova bread has a slightly sweet and nutty flavor, with a chewy texture from the rolled oats and dried fruit.
Serving suggestions:
Slice the bread and serve it with a spread of cream cheese or goat cheese for a savory twist.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bulgarian