1. Pour the mixture from a paper bag into a deep container.
2. Cut the cooled butter (80 g) into small pieces and rub with the dry mixture.
3. Rinse prunes and raisins in warm water. Add chopped nuts, chopped prunes, raisins and 230 ml of kefir of yogurt to the mixture. Mix thoroughly.
4. Put the dough on a work surface sprinkled with flour and knead the dough for 2-3 minutes.
5. Shape the dough into a ball or loaf. Place on a sheet sprinkled with flour and make a shallow cross-shaped incision on top with a knife.
6. Preheat the oven to 200 degrees and bake the bread at a temperature of 180 degrees until done (approximately 1-1.5 hours). Readiness of the bread is checked by the crust, which should be quite firm.
1. Pour the mixture from the “ferment” bag into a small container, add 50 ml of warm water and mix. Cover with a towel and put in a warm place to increase in volume 2 times (for about 10-30 minutes).
2. Pour the mixture from a paper bag into a deep container and make a hole in the middle.
3. Add ready-made ferment, 2-3 tbsp. vegetable oil, melted honey, pre-washed raisins. Mix, gradually adding 250 ml of room temperature water.
4. Knead the dough. Cover with a towel and put in a warm place to double the volume of the dough (for about 1 hour). Knead the dough.
5. Grease a bread baking pan with any kind of fat and fill it half full with the dough.
6. Leave the dough for 40-50 minutes. Heat the oven to 200 degrees. Bake bread until ready at a temperature of 180-200 degrees (about 1 hour).
