Pan rústico de Chernihiv con Manzana y Kvas, con un Toque Ácido
(Rustic Chernihiv Apple Kvass Bread with a Tangy Twist)
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abril 30, 2025
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Ingredientes
-
500 grams Harina de trigo común
(Unbleached preferred)
-
300 ml Apple kvass
(Traditional fermented apple kvass from Chernihiv)
-
7 grams Levadura seca activa
(About 2 teaspoons)
-
2 tbsp Miel
(Use natural bee honey for subtle sweetness)
-
10 grams Sal
(Fine sea salt)
-
1 medium Grated apple
(Fresh tart apple from Chernihiv area preferred)
-
2 tbsp Aceite de oliva
(For brushing the dough surface)
(Unbleached preferred)
(Traditional fermented apple kvass from Chernihiv)
(About 2 teaspoons)
(Use natural bee honey for subtle sweetness)
(Fine sea salt)
(Fresh tart apple from Chernihiv area preferred)
(For brushing the dough surface)
Nutrición
- Porciones: 8
- Tamaño de porción: 1 slice (approx. 80g)
- Calories: 220 kcal
- Carbohydrates: 45 g
- Protein: 6 g
- Fat: 2 g
- Fiber: 3 g
- Sugar: 5 g
- Sodium: 300 mg
- Cholesterol: 0 mg
- Calcium: 30 mg
- Iron: 2.2 mg
Instrucciones
-
1 - Activate Yeast:
Warm the apple kvass to about 35°C (warm but not hot). Stir in the yeast and honey if using. Let it rest for 10 minutes until foamy to activate the yeast.
-
2 - Mix Dough:
In a large mixing bowl, combine the flour and salt. Add grated apple and the yeast-kvass mixture. Stir to combine, then knead the dough for 10 minutes until it forms a smooth, elastic ball.
-
3 - First Rise:
Cover the dough with a damp cloth or plastic wrap. Let it rise at room temperature (about 22-24°C) for 1.5 hours until doubled in size.
-
4 - Shape loaf:
Gently punch down the dough on a floured surface. Shape it into a round loaf and place on a baking sheet lined with parchment paper. Brush the top with olive oil if desired.
-
5 - Second Rise:
Cover the shaped dough again and let rise for another 30 minutes until puffed.
-
6 - Preheat Oven:
Preheat the oven to 220°C (428°F). Prepare a tray of water for steaming if desired to create a crusty exterior.
-
7 - Bake bread:
Make two to three shallow cuts on the loaf top with a sharp knife. Bake for 40 minutes or until crust is golden and the loaf sounds hollow when tapped.
-
8 - Cool and Serve:
Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
Warm the apple kvass to about 35°C (warm but not hot). Stir in the yeast and honey if using. Let it rest for 10 minutes until foamy to activate the yeast.
In a large mixing bowl, combine the flour and salt. Add grated apple and the yeast-kvass mixture. Stir to combine, then knead the dough for 10 minutes until it forms a smooth, elastic ball.
Cover the dough with a damp cloth or plastic wrap. Let it rise at room temperature (about 22-24°C) for 1.5 hours until doubled in size.
Gently punch down the dough on a floured surface. Shape it into a round loaf and place on a baking sheet lined with parchment paper. Brush the top with olive oil if desired.
Cover the shaped dough again and let rise for another 30 minutes until puffed.
Preheat the oven to 220°C (428°F). Prepare a tray of water for steaming if desired to create a crusty exterior.
Make two to three shallow cuts on the loaf top with a sharp knife. Bake for 40 minutes or until crust is golden and the loaf sounds hollow when tapped.
Let the bread cool completely on a wire rack before slicing to allow the crumb to set properly.
Más información sobre: Pan rústico de Chernihiv con Manzana y Kvas, con un Toque Ácido
Chernihiv Apple Kvass Bread
This unique bread combines the tangy fermented notes of traditional Ukrainian apple kvass with the rustic goodness of country-style bread. Apple kvass itself is a fermented beverage intricately woven into the culinary culture of Chernihiv, Ukraine. Utilizing this flavorful liquid as both the hydration element and flavor enhancer in bread dough imparts a distinctive tang and aroma unmatched by plain water or milk. Grated fresh apple adds moisture and a subtle fruity sweetness which balances the natural sourness of the kvass. The gentle fermentation process activated by combining yeast and kvass creates a tender crumb with a crispy golden crust.
Podrugaek offers this bread recipe as a testament to integrating traditional Ukrainian ingredients in inventive ways. Ideal with hearty meals, cheeses, or simply enjoyed with butter, its mildly sour and sweet layers celebrate the agricultural legacies of Chernihiv apple orchards. The slow rise encourages complex flavor profiles cherished by bread artisans. Remember not to rush the fermentation for best taste and texture.
Inspired by Eastern European bread-making traditions yet unprecedented in usual baking repertoires, Chernihiv Apple Kvass Bread can become a fascinating conversation starter and a cherished household specialty. Prospective bakers should pay close attention to kvass temperature for activating yeast and embrace patience during proofing. By linking beverage and bread in a single edible form, it captures the essence of terroir and fermentation, evocative of the community and landscape of Northern Ukraine.
