Black bread is an old recipe of our grandmothers. Lost bread. Kefir sourdough bread

Homemade bread is always tastier. Our grandmothers used to always bake pastries at home, and did not buy them in stores, as we used to do.

Unfortunately, not all old recipes have come down to us. I love experimenting in the kitchen, learning the intricacies of culinary art, I advise you to do the same.

I know of no old bread recipe that can actually be made at home. I suggest you explore new recipes that will allow you to bake homemade bread on rye sourdough.

The pastries will turn out to be very tasty, and it is not difficult to cook them, plus it takes a little time to cook. First of all, you can cook various treats with sourdough, it will decorate the mass of the dough, even if it is not intended to add sugar to the composition.

Rye-wheat bread with potatoes

Components: 280 gr. flour (rye); 225 gr. psh. flour (any other); 420-500 ml of water (warm); 15 gr. salt; 60 kg. sour dough; 80 gr. ready-made potatoes. Boil and grate the potatoes.

Cooking algorithm:

1. Rzh. flour must be mixed with the acidic composition of the dough and liquid in the amount of 2/3 of the specified volume. I take out a little dough and put it in the jar. This sour dough should be kept cold.
2. I bring in flour, potatoes, salt, as well as the water that remains. Be sure to grease the mold with oil, lay out the future loaf. Cover with a towel, leave for 8-9 hours. It is important for the dough to grow. It is likely that it can stick to the dough, and therefore need a liquid, so that it can then be carefully detached from the mass.
3. I will bake bread in the oven at 180 gr. This will take about an hour. When the time is up, you need to sprinkle the bread with water, in this case I take a sprayer.

A loaf of homemade bread made with homemade sourdough will be even more appetizing. My hint: to understand that a loaf of bread is already ready, you need to hit it a couple of times, there should be an empty sound.

That's all, the old Russian recipe for bread baked with rye sourdough has come to an end. But below will be presented no less interesting and useful methods of making bread.

Sour dough preparation method

To make sour dough at home, as was prepared in Russia, you need to act in strict accordance with my algorithm:

1. I take 100 ml of water, 100 gr. rye flour; 1 tbsp kefir. I stir and put in a porcelain dish (ceramics may work). It is important that the container has high sides. I cover it and leave it aside for a day.
2. I mix and leave for a day. I add after this time Art. water and 300 gr. rye flour. I knead the mass again and leave it aside for about 24 hours.

The mass is stored in a jar with a lid in refrigerators. The shelf life of sour dough is 30 days.

Sprouted grain sourdough bread

There are several ways to prepare this starter culture. I propose to find out the best of them.

First way:

1. I germinate wheat grain for 2 days at home. White tails should appear approximately 2 cm.
2. I pray or a grain of grain, add flour, water, sugar to the mass, stir. I put all the ingredients by eye, the recipe does not give exact instructions. The mass should have the consistency of sour cream.
3. I put the leaven in a warm place and wait for it to sour. The mass will increase 2 times due to the fermentation process.

Now you can start cooking the dough, as they did in Russia:

1. I mix the starter culture with 250 ml of water, 2 tbsp. flour (be sure to sift the white mass), 1.5 tsp. salt and 3 tbsp. sugar (honey). I knead.
2. I take 1 tbsp. masses and put in dishes, leave in the cold, but not tightly cover with a cork. I revive the leaven from time to time. In this case, I put sugar, liquid and flour.
3. I cover the mass with a napkin and leave it aside for 12 hours. During this time, the test will be 2 times larger. Then you will need to add Art. flour. The mass will become thicker. Again I send the dough to the side, but already for 4 hours at most. That's all. You can bake.
4. Rich rye bread is baked in the oven for 1 hour.

Second way:

1. I wash and soak wheat in water. I leave it on the windowsill so that the rays of the sun fall on it. But the temperature should not be more than 25 grams. This is an important condition, this is the only way beneficial bacteria can germinate. After a day, sprouts will begin to appear. About 1 mm will be sufficient.
2. Plum. Liquid, I wash out the processes. I grind wheat, working with a meat grinder. I make dough from the resulting mass, but I do not put salt.
3. The mass will roll out well. I make a layer and cut circles with a glass. I put the forms in the sun in the morning, and turn them over by lunchtime. Including, if the weather outside is bad, then you can dry the forms in the oven. The result is crispbread, not bread, but they taste amazing.

Rye sourdough bread

Bread according to an old recipe without yeast, but with rye sourdough you need to cook for several days. This is due to the fact that the first base for bread takes 2 days to prepare.

Next time, by taking a slice of the mass of dough, you can bake bread with your own sourdough culture more quickly.

Sponge preparation

In the event that there is already sourdough left over from the last baking, then you need to take a piece of it and pour it with warm liquid. I add hw only to the softened mass. flour. The mass must be brought to the consistency of sour cream.

Plus, I bring in crushed rye. I advise you to do this in the evening. In fact, it is really more convenient. In the evening I put it on, and in the morning I knead it.

True, those who are at home too hot at home need to be more careful, there is a great possibility that the dough will oxyderate, for this I advise you to reduce the time for its preparation.

I put the prepared sponge mass in a warm place, cover it with a paper napkin. I advise you not to put sugar at all, because rye will brighten up the dough amazingly on its own.

When the mass increases, you need to start kneading the bread. This takes about 4-8 hours. The speed of the rise again will depend on how warm it is in your house.

Kneading loaf

1. I recommend adding your favorite spices to the spice mixture, even seeds will do. You also need to salt. You will make rye bread, then only rye is added. flour. In the event that you want to bake a gray loaf, put a little psh. flour, ground grain at will. The kneading must be done steep so that the baked goods are dense. This way, the remainder of the bread will not dry out. If you want to bake light bread, then it is worth making the knead thick. But remember that too thin a mass will not allow the bread to bake well.
2. Pinch off some of the loaf sourdough. Pour the dough into a covered pan. It should occupy 1/3 of the part. Leave aside, covered. The baking size will increase. After that, it is worth sending the loaf to the oven, there it should become even larger in volume.

Bakery

I send the loaf to the oven for about 1 hour. The temperature should be in stages: 250 gr. - I bake for 20 minutes; 200 gr. - 25 minutes; 150 g - 15 minutes. In the event that you make light bread, then baking it costs less.

As I said a little above, to define bread, it is worth knocking on it. Plus, the loaf will turn ruddy. I take the finished bread out of the mold, wrap it in a towel and leave it aside to cool.

If you did hw. bread, then hot it contains gluten, when it cools down, that moisture leaves, and the loaf acquires an unusual, pleasant taste. A piece of homemade bread, as it was baked in Russia on a self-made sourdough, will please all members of your family.

Terms and conditions of preservation

It is important not to block the air flow, but it is not worth keeping the mass. Better to put it on the lower shelves of the refrigerator or lower it into your home basement. You can use the sourdough only until the first mold appears.

If there is very little mold, then it is worth cutting it off. Then a piece of it can be used for the test. But this option is only suitable for those housewives who know exactly when to follow. once they bake homemade bread.

Otherwise, it is better to make a cake or powder. Add more hws. flour. Put it in as much as the dough will absorb. The cakes need to be thin.

It is important to crumble the dough, dry it in a dry warm place, the oven will also be useful. There should be no moisture in it. When you reach this goal, the dry sourdough is ready.

You can safely send it for storage, but know that it will take longer to revive it.

Liquid formulation cannot last long. In this case, you either need to add hw. flour, or use a maximum of 10 days. Liquid sourdough can be fed with water, hw. flour.

It is necessary to wait for the bubbling process on the leaven, and then leave the mass in a cold place. This should be done throughout the entire time until the leaven is used.

The first sourdough with rye flour

I advise you to make the process of making bread easier by taking a piece of dough from your friends. But if none of your comrades makes rye homemade bread on their own sourdough, then this recipe will be very useful to you.

Cooking algorithm:

1. In 250 ml of water I add a part of rye flour, 1 tsp. honey. I put it in a warm place. This should be done in the evening.
2. In the morning I pour in 250 ml of water, 250 gr. flour and again send to the side.
3. In the evening I do the shutter. I add 250 ml of water, flour. I get the dough looking like thick sour cream. I send it to the warmth. But be aware that too hot a place can cause the leaven to turn out sour.
4. In the morning I knead and bake bread.

By the way, hw. The sourdough is useful if you want to bake pies or bread rolls. flour. Only in this case you need to add psh from the first point. flour.

Preparing the shutter will be faster. You can safely put sugar, butter and chickens into the dough kneading. eggs.

I advise you to try the recipe for making homemade baking with natural sourdough. If everything works out, then you can make any other type of shutter. I suggest recipes a little below.

Kefir sourdough bread

Components: 6 tbsp. flour (rye, with bran); 1 tbsp. white flour; 750 ml plain water; 3 tsp salt; 1 tbsp leaven; 1-3 tbsp sugar.

Dough preparation algorithm:

1. I mix the entire composition of the ingredients. I send it to the warmth for half a day.
2. I bake in the oven for about 1 hour.

Kefir starter is prepared as follows:

I add sugar to sour milk, hw. flour. I leave the thick mixture for a day - two. It is important to ensure that mold does not appear, otherwise you will have to do everything all over again. The first bubbles are a signal to remove the mass from the heat and send it into the cold.

Hop sourdough bread

Algorithm of actions for dough:

4 tablespoons I mix starter cultures with 250 ml of water (warm), put flour. The mass turns out to be thick. I put it in the heat for 6 hours. It is better to do this in the evening in order to knead the dough in the morning.

For starter, use the information in the section of my article "Yeast", which will be presented below.

Dough preparation algorithm:

1. I mix 800 ml of water (warm) with the dough. I add flour. I send the thick dough to heat for 4 hours, at least. During this time, the mass will become 2 times more. After that, you will need to add rast. butter (2 tablespoons), flour. I knead the dough and send it to heat for 1 hour.
2. I make a loaf shape and bake in the oven at 200 gr. about 1 hour. I serve cold bread to the table.

Yeast

Cooking recipes are not complicated, all housewives will cope with them.

Yeast with raisins:

100-200 gr. I put any kind of raisins in a container, fill it with liquid, fill it with sugar. I close the neck with gauze, you need to wind 4 layers. I send it to the heat for 5 days. When the mass begins to ferment, it is worth making a batch.

Hoppy composition of yeast from dry mix:

1. Pour boiling water over the hops (ratio 1 to 2). I boil the mass. If the hop floats, you need to submerge it with a simple spoon.
2. When the broth becomes 2 times less, you need to strain it. Pour sugar into the mass (1 tbsp per 250 ml of liquid), add half a tbsp. flour for 250 ml of broth.
3. I put it in the heat for about 48 hours. When the yeast is ready, pour it into the jars and close it with a tight lid.
4. Store the mass in a cool place. To bake bread for 2-3 kg, you need half a st. ready-made yeast.

Fresh hop yeast:

1. Pour boiling water over the hops. I cook the mass in a saucepan for about 1 tsp.
2. Pour sugar into the cooled mass, psh. flour, salt. I knead the mass until smooth, put it in heat for 36 hours.
3. I add 2 pcs to the mixture. potatoes (peeled and boiled). Let it stand warm until fermentation.
4. When the yeast is ready, pour it into the jars and close it tightly with corks. To bake bread for 1 kg of flour, you need ¼ tbsp. ready-made yeast.

Wild Berry Yeast:

I dry the berries, remove the peel from the plums. I knead flour, water, wild berries. The taste of the bread will be different, but it is natural and beneficial.

If you saw a smoky bloom on the berries, then you should know that this is the wild composition of the yeast. You can find it only on wild berries, and if it is homemade, and even fertilized with chemicals, then it is better to cook according to a different recipe.

And the last way to cook your own yeast.

Malt yeast: 1 1 tbsp I mix flour with 5 tbsp. water, 3 tbsp. malt and half st. Sahara. I cook the mass for 2 hours. Pour the cooled mass into bottles, close it with corks and leave it warm for a day. Only then I send it to the cold. For 2-3 kg of baking, you need half a st. ready-made yeast.

If you don’t know what malt is, then I’ll tell you - it is a sprouted grain of bread in a warm and humid place. First, it is dried, and therefore coarsely ground. Only then can the malt be used to make yeast.

I sincerely hope that my recipes from the time of Russia will be useful to many housewives.

My video recipe

My great-grandmother cooked according to these recipes

In those distant years, there were absolutely no benefits of civilization in the village, and all food was cooked on the stove. I have tried all the recipes and I can say that not all dishes have been repeated. After all, a gas or electric stove is not at all the same. Well, everything worked out in the country stove.

And yet, several recipes can be easily adapted to modern conditions, which I did. I share them with you!

Apples of the varieties "Antonovka" or "Bogatyr" are best suited for this dish. Instead of large potatoes, you can use potato "peas" - very small tubers. They can be put in the soup whole or cut in half lengthwise.

• 500 g pork;
• 1 large onion;
• 2 potatoes;
• 1 large carrot;
• 1 "leg" of leeks;
• 300 g apples;

Recipe:

1. Cut the pork into small pieces and fry in vegetable oil.
2. Finely chop the onions and fry them separately.
3. Cut the carrots and potatoes curly.
4. Put the fried pork in a saucepan, fill it with water, add the fried onions and cook for half an hour, then add the potatoes and carrots.
5. Cut the apples into small pieces, add the leeks, and simmer them together in a pan for 15 minutes, then put everything in a saucepan. Cook the soup until tender.

For cooking, you will need (n6 servings):

• 1.5 kg of beef (brisket);
• 3 beetroot vegetables;
• 1 head of white cabbage;
• 2 carrots;
• 4 medium green tomatoes;
• 3 sweet peppers;
• 1 large onion;
• 2 parsley roots;
• 50 g of greens lovage and basil;
• dill and parsley to taste;
• Bay leaf;
• vegetable oil for frying.

Borscht with green tomatoes

Recipe:

1. Put the meat in a piece in a saucepan with water and set to cook.
2. Chop the cabbage, chop the parsley into slices, pepper and green tomatoes into cubes, rub the beets and carrots on a coarse grater.
3. Finely chop the greens, and divide the spicy herbs into separate leaves.
4. Lightly fry the beets and carrots in a pan. Fry the peppers and tomatoes in another pan.
5. Cook the meat for 1.5 hours, then remove it from the broth. Put all the vegetables, herbs and bay leaves in a saucepan and cook for another 30 minutes.
6. In about 20 min. until cooked, cut the meat into small pieces and put it back in the pan, and also add the herbs. Season the finished borsch with sour cream to taste.

This delicious express soup is best served in ceramic bowls. Bread can be taken not with rye, but with whole grain or bran. Or take part of the bread and part of the rye croutons. Optionally, you can add 1-2 tbsp to the finished soup. tablespoons of bread kvass or dissolve a piece of processed cheese in it.

For cooking you will need (for 4 servings):

• 400 g rye bread;
• 3 onions;
• 50 g green onions;
• 1 egg;
• a little cumin or coriander to taste.

Recipe:

1. Cut rye bread into small slices, onions and green onions - into cubes.
2. Put the bread and onions in a skillet and fry together for 5 minutes. in vegetable oil.
3. After that, transfer to a saucepan, fill with boiled water, add cumin or coriander (depending on the type of bread used), bring to a boil and pour in the egg.
4. Now we insist for 15-20 minutes. under the lid.

These green onion cutlets are delicious both hot and cold. They are best served with sour cream.

• 500 g green onions;
• 3 eggs;
• 2 tbsp. tablespoons of flour;
• vegetable oil for frying.

Recipe:

1. Finely chop the green onion and slightly knead it with a wooden crush.
2. Add flour, mix it with onions, drive in eggs and mix again.
3. We spread the resulting mass with a tablespoon in a well-heated frying pan in the form of cutlets, fry them on both sides until browning, for about 5-7 minutes.

5. "Rich" porridge

Be sure to add some dried porcini mushrooms to the porridge - this will give it a unique aroma.

For cooking you will need (for 3 servings):

• 300 g of pearl barley;
• 2 medium onions;
• 2 large carrots;
• 200 g of boiled mushrooms;
• 100 g of hazelnuts;
• 3 tbsp. tablespoons of pumpkin seeds;
• vegetable oil for dressing;
• salt to taste.

Recipe:

1. Cut the onion into rings, carrots into strips.
2. Pour 60 g of vegetable oil at the bottom of the gossell, put onions and carrots, simmer for 10 minutes. under the lid.
3. Then we spread a layer of pearl barley, nuts and seeds on top, and then again a layer of pearl barley. Carefully fill with water just above the cereal level, salt, close the lid and set to cook for 1.5 hours.
4. In 15 min. until cooked, add the chopped boiled mushrooms (if they are small, you can not chop them), stir, cook the porridge, and then remove from the heat and leave to blame for 15 minutes. After that, fill with vegetable oil to taste.

"Rich" porridge can be sweet. In this case, instead of mushrooms, use a mixture of any dried fruit and increase the number of nuts and seeds.

6. Steamed kalika (rutabaga) with viburnum

Rutabag with viburnum can be served in a pot, or can be laid out on plates or ceramic bowls. If you decide to cook this dish in the oven in the country, it would be good to cover the lid of the pot with clay so that there are no cracks.

For cooking you will need (for 3 servings):

• 500 g rutabagas;
• 100 g honey;
• 200 g malted rye bread;
• 150 g of viburnum berries;
• coriander to taste;
• a few mint leaves.

Recipe:

1. Boil the rutabagas and grate on a coarse grater.
2. Chop the malt bread and dry it lightly in a pan.
3. Put the rutabagas, bread, honey, coriander, viburnum berries, mint in a ceramic pot and mix well.
4. Place the pot in the oven and bake for 15 minutes. at a temperature of 200 ° C.
5. Then turn off the stove, but do not remove the pot, but hold it there for another quarter of an hour so that all the components are well steamed at a lower temperature.

Garnish with mint leaves before serving.

For cooking you will need (for 2 servings):

• 7-8 small cucumbers;
• 200 g of herbs and 2 umbrellas of dill;
• 8 young black currant leaves;
• 4 cloves of garlic;
• 400 g sour cream.

Cucumber and black currant leaf salad

Recipe:

1. Cut the cucumbers into cubes.
2. Grind the garlic in the press.
3. Mix cucumbers and garlic with finely chopped currant leaves, herbs and dill umbrellas and season with sour cream.

8. Potato pie with dried carrots

For such a cake, you can prepare dried carrots for future use in the fall: in the old days it was not prepared with fresh, but with dried carrots.

For cooking you will need (for 4 servings):

• 600 g potatoes;
• 2 tbsp. tablespoons of flour;
• 1 tbsp. a spoonful of sugar;
• 1 teaspoon of salt;
• 700 g carrots;
• 2 tbsp. tablespoons of vegetable oil.

Recipe:

1. Boil the potatoes in their skins, peel them and crush them in a large bowl until they begin to "stretch". Mash for a long time, about 20 minutes, add some salt. Why so long? Because only then will the potatoes begin to "stretch" like dough, otherwise it will crumble.
2. Boil the carrots, cut into slices or figured, put on a baking sheet and dry in the oven for about 20 minutes.
3. Add flour to potatoes, knead.
4. Roll the resulting dough into a layer.
5. We transfer it to a baking sheet or cast iron pan greased with vegetable oil and form the "sides" of the future pie with our hands.
6. Oil the carrots, add sugar and put this filling on the potato "dough".
7. We put the pie in the oven and bake for 40 minutes. at a temperature of 180-200 ° C.

9. Homemade bread on maple leaves

Maple leaves for making this bread can also be prepared for future use. To do this, you need to select the most beautiful and dry them. And then, before making bread, they are simply poured over with boiling water.

• 500 g of whole wheat flour (or 400 g of flour and 100 g of bran);
• 80 g yeast;
• 1 teaspoon of salt;
• 2 tbsp. tablespoons of vegetable oil;
• large maple leaves according to the number of loaves of bread.

Recipe:

1. Sift the flour. We dilute the yeast in warm water and filter through a sieve. Gradually pour boiled water into the flour, add vegetable oil, yeast solution and knead the dough.
2. Put the dough in a warm place for 4-5 hours. After that, knead and let it come up again.
3. Wash the maple leaves and dry them on a towel, then lay them out on a baking sheet. With our hands we form small round loaves, put each of them on a sheet, and then put a baking sheet with loaves in a well-preheated oven. We bake for 45 minutes. at a temperature of 250 ° C.

Serve delicious bread directly on maple leaves instead of on plates. If you have an oven at your dacha, bake bread by spreading the leaves right on the bottom of the oven.

Turn the bowls over and transfer the jelly to ceramic plates before serving. Garnish with herbs and onion rings. Pea jelly is eaten cold, with salt and vegetable oil.

For cooking you will need (for 3 servings):

• 500 g dry yellow peas;
• salt to taste;
• vegetable oil to taste.

Recipe:

1. Grind dry peas into flour using a coffee grinder.
2. Pour the resulting flour in a thin stream into boiling salted water, stirring constantly.
3. After obtaining a sufficiently viscous mass, pour it into small bowls and refrigerate.

You need to cook the jelly for a long time, the readiness signal is the quality of the pea mass: it should become very viscous. Long cooking will allow you to do without starch. If you want to cook the dish very quickly, add 1 tbsp. a spoonful of starch.

This casserole can be prepared initially in portioned pots or small tins. If you want sweet, then add 2 tbsp. tablespoons of sugar and serve the casserole with any jam.

For cooking you will need:

• 1.3 liters of milk (but not "long-lasting");
• 5 eggs;
• salt to taste.

Recipe:

1. Beat milk and eggs thoroughly and for a long time using a mixer and salt.
2. Then pour the mixture into a ceramic or heat-resistant glass mold with high sides. We put the mold in the oven or in a well-heated oven in the country.
3. Bake until golden brown for about 15-20 minutes. (depending on the type of focus).

Milk casserole is eaten with spoons, butter or ghee is added if desired.

For this dish, cottage cheese must be prepared by hand: store won't work.

For cooking you will need (for 6 servings):

• 1 kg of homemade cottage cheese;
• 800 g potatoes;
• 3 tbsp. tablespoons of flour;
• 2 eggs;
• butter for frying;
• frozen mint and basil leaves for decoration.

Recipe:

1. We prepare our cottage cheese like this: we buy 3 packages of milk that can turn sour (not long-lasting) and 1 package of kefir. Drain them together in a large bowl and stir with a fork (like a rake).
2. After 1-2 days the milk will "sit down", then you need to put it on a slow fire and make cottage cheese.
3. Boil the potatoes in their uniforms, peel and knead. Combine it with cottage cheese, flour, eggs and mix thoroughly.
4. Fry cheese cakes in butter or ghee until golden brown.

Serve ready-made syrniki on a bright ceramic dish, garnish with sour cream and grated cheese, decorate with mint and basil leaves.

13. Two-in-one starch pancakes

For cooking you will need (for 3 servings):

• 2-3 eggs;
• 0.7 liters of milk;
• 4 tbsp. spoons of starch;
• salt to taste.

Recipe:

1. Mix all the listed ingredients well.
2. Pour the resulting "dough" in portions into a frying pan greased with ghee and bake pancakes.

Serve hot, with sour cream or milk. Cut the remaining pancakes into strips and use them like regular noodles for any soup - meat, milk, or vegetable.

And you can make such an independent and very tasty dish from them - starch noodles.

14. Home-stewed noodles

For cooking you will need:

• pancakes, cut into strips
• milk

Recipe:

1. We put the noodles in a cast iron.
2. Fill with milk.
3. We cover the lid with clay (the most ordinary one) and languish in the country stove for several hours. In urban settings, use a ceramic pot instead and cook in the oven over very low heat.

Ideally, of course, all products should be homemade, and vegetables from your own garden. I tried to cook both from shops and from my own. Shop vegetables in these dishes are tasteless, and sometimes even the structure is completely different. Apparently, all kinds of chemistry affects. Well, if you take real vegetables, gifts from your dacha, everything will work out for you!

Stepanida Alexandrovna Lupach lives in the Glubokoye district of the Vitebsk region of Belarus, in the village of Derkovshchina. In Belarus, she is a celebrity - she is the bearer of the old technology of making amazing rye bread, with which she herself introduced me. I visited her in June of this year, and I will say that this is my most vivid impression over the past year.

Stepanida Aleksandrovna comes from the Belarusian Polesye of the Brest region. Therefore, although in Belarus it is called Glubokoye bread, this technology still comes from the west of Belarus.

She bakes bread from an early age, when her mother, Anna Minovna, born in 1907, began to involve her in the process as an assistant. Then everyone baked bread, says Stepanida Aleksandrovna, and everyone baked exactly rye bread. Wheat flour was used only for pies and baked goods.

Stepanida Alexandrovna's mother was taught to bake bread by her mother, Stepanida Alexandrovna's grandmother, who was also called Stepanida, she was born in 1876 and lived 84 years, until 1960. Further, neither Stepanida Aleksandrovna nor her older sister, Tatyana Aleksandrovna, who is now 86 years old and who also baked this bread, can no longer tell about a deeper history - they do not remember ...

But they remember that both their mother and grandmother told that they themselves learned to bake this bread from their ancestors. And so it turns out that most likely, this tradition goes back at least to the 18th century. For two hundred, maybe more years, this technology has not changed. The bread in the picture below was baked by Stepanida Alexandrovna herself.

In conclusion, I invite you to plunge into the atmosphere of the village house of Stepanida Alexandrovna through a film that I shot during my stay in Derkovshchina.

SECTION 27
YEAST AND BREAD

B) BREAD

Note. After baking, the third part of the bread arrives, for example: if the bread is baked from 3.5 kg. flour, bread should be at least 4.8 kg when baked and cooled; if from 4.8 kg. flour, then 6.4 kg of bread will come out.

2326) Rye bread, sieve and sieve bread.
In the sauerkraut, in which the dough for bread is prepared, the dough always remains on the bottom and walls, which, remaining in it, serves for the leavening of the next bread; Whoever loves bread sour, then in addition to the dough remaining at the walls, you must leave in the sauerkraut a piece the size of a goose egg. The sauerkraut should never be washed, but keep it clean, always covered with a tablecloth and a wooden mug, so that the dust will not enter and the dough will not fizzle out. The place where the fermented milk stands must be dry and clean, the air in it must be fresh, otherwise the bread could go bad; This sauerkraut should not be used for anything else. Sometimes it happens that the sauerkraut, that is, the leaven is spoiled and that the bread does not work out in any way, after baking it is black, heavy and hardened, then some people correct the sauerkraut in the following way; they turn it upside down and pour boiling water over the bottom, wipe it all over with onions and salt inside, then rinse it with summer water and dissolve the bread, as usual, with fresh sourdough. Rye sieve breads are always baked in clean water, and sieve breads can be baked with whey or yogurt, but for each such bread you need to have a special sauerkraut, it does not like changes and spoils from them. It is impossible to prescribe accurately the proportion of flour and water, it depends on the type and dryness of the flour, but approximately the proportion is as follows: for 1/4 of a bucket of water, whey or yogurt, 1 bucket of flour is taken.
The flour assigned to bread must first be dried by sprinkling it in the oven, on a tablecloth, on the table. Dissolve in the evening, that is, take a piece of leaven, dilute it with water, stir; Pour 1/3 part or half of the prescribed flour into sauerkraut, dilute it with the prescribed water, whey or unboiled yogurt, but only warmed up to 32 degrees. C. Stir well with merry, sprinkle with flour on top, cover, put in a warm place until morning. From sieve flour, the solution should be quite liquid, from simple rye it is thicker. The next morning, (if only the fermented milk was in a warm place), the dough will rise: the flour that was sprinkled on top will not be visible; then add the rest of the flour, put salt and, if you like, caraway seeds and knead the dough, as usual for half an hour. When the dough is well kneaded, with a sign of what it will lag behind the hands, covering it with a tablecloth, leave it in the sauerkraut until it rises, which should come in 1.5 or 2 hours if it is warm and well closed; then roll the dough into bread, if the breads are sieve, you can lower them into water (as cold as water in a river in summer), where they should lie until they rise; and when the loaves float up, put them in the oven. This method is so good that you can be calm about the time during which the bread should rise; when it floats up, then put it in the oven. However, if the loaves rise on the table, then a small piece of dough can be dipped into the water for testing, and when it rises, then all the loaves can be planted in the oven.
Or, having rolled out the bread, leave them on the table, covered in a warm place, let them rise. In order for the dough to rise properly, it takes from 1/2 to 3/4 hours of time, and sometimes a little more, the success of the bread mostly depends on this; if they rise a little, the bread will be heavy and thick, but if they rise so much that they can no longer rise in the oven, the dough falls off and then hardened.
Putting bread in the oven, sprinkle flour on a spatula, put bread on it, pour boiling water over it, smooth it and place it in the oven, cleanly swept. Bread that rises in cold water does not need to be doused with boiling water.
For sieve bread, the heat of the oven should be up to 75 degrees. C - for simple rye bread, the oven should be much hotter. You can try the oven as follows: throw a handful of flour into it, if it gradually turns brown, a sign that the oven is good, if it immediately burns out or does not brown at all, it means either too hot or vice versa. After planting it in the oven, close the view.
How long the breads sit in the oven is difficult to determine, depending on the heat and the size of the breads, but the approximate time is as follows: bread weighing 4.8 kg. bakes from 2.5 to 3 hours, 400 gr. size - 3/4 hours. To find out if the breads are ready, you need to take one out of the oven, if it is light and, if, hitting the bottom crust with the middle knuckles, a knock is heard, then the bread is ready. When the bread is browned and almost ready, then take out one piece at a time, pour boiling water over the oven, and again into the oven. Rye bread does not need to be poured with boiling water even once, but only, when sitting in the oven, flatten them by dipping your hands in cold water, and when they are ready, taking them out of the oven, moisten them also slightly with water. Take the bread out of the oven, carefully, put them on the table near a sieve or sieve, that is, with one end on the table, and with the other, so that they lean on the sieve so that air passes under them, and so that both the upper and lower crust. Do not put the bread in a cold place until it cools down.

2327) Sieve Breads with Potatoes.
For 1 bucket of flour, take 1/4 of a bucket of potatoes, peel, pour in water, boil it until soft, grind and when it cools a little so that you can hold your hand in it, rub it through a sieve into a sauerkraut, stir with 1/2 part of the prescribed flour without adding water, do not even wet your hands; stir well, cover, put in a warm place, overnight or even longer. The next day, add flour to the usual thickness of the dough, without adding water, knead strongly and quickly, add salt and caraway seeds; when the dough begins to stretch and lag behind the hands, then after covering the dough, leave it for 3-4 hours to rise, but not too much. Then roll the loaves, let them rise on the table again and put them in the oven without pouring water. Then proceed in everything, as it is said in bread No. 2326. For 8 kg. flour you can take 4 kg. potatoes, and even 8 kg.

2328) Custard sieve bread.
Pour one third of the prescribed flour into the sauerkraut, boil with boiling water, stir, cover, let it cool. Take a piece of dough remaining in the sauerkraut from the past bread, remove the top dried crust from it, stir with warm water, put in the dough, add flour so that the dough is quite thick, stir well, cover, put in a warm place. When the dough rises and becomes salty, add the rest of the flour, cumin salt, who love, knead, knocking out the dough, until it falls behind your hands. When it rises for the second time, roll the bread onto a spatula sprinkled with flour, grease on top with warm light beer, or kvass, or protein, sprinkle with anise and into the oven. Then proceed as stated in No. 2326.

2329) Lean Rye Crumbs.
Take a small trough, pour 1 bucket into it, i.e. 12 kg. oat flour, pour in 10 kg. warm water, stir, cover, put in a warm place overnight. The next day, strain this dough through a sieve, knead the dough, pour in 1 glass of yeast, add salt and pour in sieve rye flour, to which add a fifth or fourth of wheat; of this mixed flour, this proportion will come out from 20-26 kg. Cover the dough and let rise for 2-3 hours, depending on the yeast level. Then make small buns out of the dough; when they rise on the table, put them in the oven like ordinary rye bread. When the buns are baked, take them out, let them cool, then cut each into two halves; dip with the cut side in beer or just sprinkle with beer, sprinkle with salt and caraway seeds, lay on an iron sheet, insert into the oven to dry. These crackers are delicious and crumbly.
Store them in a warm and dry place. The dough for these crackers cannot be prepared in a bread sauerkraut, because after this dough the bread will spoil several times in a row.
Therefore, take 10 kg. water: 1 glass of yeast, 12 kg. oat flour, 5 kg. wheat, 16 - 21 kg. rye sieve flour, a little salt, caraway seeds and beer.

2330) Sweet and sour bread.

8 kg. sieve flour, sculpt 20 cups of boiling water, brew them in the morning at 9 o'clock, part of all the flour, diluting the dough so thick that a wooden spoon can stand in it; then you need to start knocking out the dough until it lags behind the veselka, cover the dough, put it in a warm place. On the same day in the evening, pour the rest of the flour into it, knead well. The next morning, knead again, put 4 cups of fermentation see No. 2332 and a palm-sized piece of oak bark; Knead more around lunchtime, knead again in the evening, take out the oak bark on the third day in the morning, knead the dough and put there 2 handfuls of finely chopped orange peel, 2 tablespoons of caraway seeds, 800 gr. molasses and 2 tablespoons of yeast; after that, dump the bread, smooth them with a wet hand, sprinkle with caraway seeds, put in a very hot oven; after an hour, move the rear loaves forward, and move the front loaves back so that everything is baked properly.

2331) Sweet and sour bread in a different manner.
It is prepared precisely, since bread No. 2330, with the only difference that neither oak bark nor orange peel is put into it, and after the flour is boiled with boiling water, the dough should stand for 6 days in a room or kitchen and beat out the dough every day twice. These breads are very tasty and do not stale.

2332) Sweet and sour bread early ripening.
Take 6 kg. baked flour; Brew half of the flour with 10 glasses of the most boiling water, break it as best as possible with merry, then put it in a warm place, leave it from morning to evening; then put 3 stacks in it. podkassya, break well, add the rest of the flour, knead as usual, and in the morning roll up the bread and bake. Podkass is called the thick that remains in the keg after the kvass is drained.

2333) Excellent sweet and sour tea bread.
Take 5 kg. flour; in the morning at 8 o'clock, boil half of this flour with 12 cups of boiling water, break it as best as possible, put the malt in a warm place. At 8 o'clock in the evening, mix in the rest of the flour, put 2.5 stacks. podkassya see No. 2332, 600 gr. prunes, which first pour over boiling water so that you can remove the seeds from it, but do not boil it at all. Having taken out the bones, chop it and put in the dough, also 400 gr. sweet almonds, peeled and finely chopped, molasses 1.6 kg., who likes, 1/2 cup of caraway seeds and even more, knead everything together well, put in a warm place until morning; then roll the loaves, as usual, smooth them well with a wet hand, put them in a very hot oven.

2334) Sweet and sour rye bread.
Sifting ordinary rye flour on a sieve, brew 4 kg. this flour with 20 cups of boiling water, beat hard with a spatula, as usual. Dissolve in the morning, put malt until evening, put 4 stacks in the evening. Podkassa (see No. 2332), add the rest of the flour, knead well, leave until morning; then roll the bread, put it in a hot oven.

“A famous breeder lived and worked in our area. Ivan Pullman... And even with him in the 19th century, bread fairs were held here, - said Elena Krasnova, Deputy Director of the Rural Center for Cultural Development. - Several years ago we decided to revive this tradition. Bread has again become, as they say now, the brand of our territory ”.

The nobleman Ivan Pullman in 1881 in his estate Bogoroditskoye-Fenino, which is located not far from Bobrovy Dvorov, founded a meteorological station and created an experimental field. On it, Pullman conducted breeding studies of various varieties of wheat, oats, rye, buckwheat. He not only deduced cultures, but studied the influence of the local climate on them. The former estate of Ivan Aloizovich has survived to this day. In the 1980s, a memorial plaque was erected on one of the buildings of the experimental field. And now the weather station created by him also bears the name of the scientist.

The fair was timed to coincide with the patronal holiday of the Bobrov Dvorov - Pokrov. In addition to bread, pies, cheesecakes, cakes, pancakes, donuts and more were brought to the fair. The hostesses covered the food as best they could from the rain.

Two leavens

The only man who presented his products at the fair was an entrepreneur Andrey Polskoy from Gubkin.

“We bake bread as in the old days: without yeast, margarine and flavorings. Everything natural and simple: flour, salt and water. I myself prepare sourdough for different types of rye and wheat bread. The way our ancestors did 200-300 years ago, ”said Andrey.

Photo by Vitaly Garkusha

The longest ripening time - rye sourdough... But she, in the opinion of the entrepreneur, is also the most useful. To prepare it, you need to take rye flour and water in a 1: 1 ratio. The ingredients must be mixed well, wait a day, then set aside half of the mass, and add the same amount of flour and water to the rest. On the third day, repeat the same. The leaven will begin to bubble slowly. Wait three more days - and the so-called starter culture is ready.

Make sure that the leaven is free of mold. The smell of the right sourdough is wonderful. It is better to store it in the refrigerator, but it is possible under normal conditions - only then it needs to be "fed" more often: add flour and water.

Now you can start baking the bread. For 1 kg of rye flour, you need to take the same amount of water, add a few tablespoons of yeast (the amount depends on the quality of the flour) and leave overnight. In the morning, add a little wheat flour to the bubbling dough for stickiness, a little salt (no more than 2-3% of the total mass) and knead the dough.

After two hours, when the dough has risen, it can be divided into loaves. They need another half hour to rest and get up - and they can be sent to the oven. Bake at 230 degrees for 40 minutes. If you turn over the finished bread and knock on the bottom crust, you can hear how it rings.

For those who are especially impatient, Andrey gave a recipe instant starter cultures- wheat. The proportions of flour and water are the same, do not touch the vessel with the mixture for two days. All is ready! Bake wheat bread for health.

Photo by Vitaly Garkusha

Custard lithuanian

Polskoy said that he knows 14 bread recipes. And for "BelPressa" he revealed the secret of his most beloved and delicious - custard lithuanian.

“True, it is designed for nine loaves, but I think that it will not be difficult to calculate how much is needed for a smaller portion,” Andrey explained.

Put in a bowl 14 tbsp. spoons of malt, 7 tbsp. tablespoons of ground coriander, 210 g of rye flour and pour 900 g of boiling water, mix well. Wait half an hour until it cools down. Add 10 handfuls of raisins, 8 teaspoons of sugar and 7 teaspoons of salt to the mass. Now it's up to the test. Combine 1.4 liters of rye sourdough, cooked brewed mass, 1.2 liters of water, 7 tbsp. spoons of honey, stirred in water, 1.2 kg of premium flour, 1.4 kg of rye, 30 g of yeast. Knead well.

We tried "Litovskiy" - the bread is very, very tasty, aromatic.

Not only bread

The bread-salting table was laid by the students of the local school and their parents. Svetlana Logvinova treated bread with raisins:

“I have been baking such a cake, or bread, for a long time. The recipe is the simplest and most inexpensive. I improved it a little: I add candied pumpkin and cottage cheese. It is very useful for children. "

You need to take 2 eggs, 2 glasses of flour, 1 glass of kefir, a little sugar, 200 g of cottage cheese. First, beat the eggs with sugar, then mix everything and send to the oven.

Photo by Vitaly Garkusha

Employee of the rural kindergarten "Kolosok" Galina Vorobyova shared her simple and cheap recipe.

“I call my culinary creation sour... Egg, salt, half a glass of sugar. The main ingredient is 0.5 liters of kefir or sour milk, which is almost time to throw it away. So much flour that the dough does not stick to your hands. Roll out a layer 1 cm thick, cut it as you like, make an incision in the middle of the figure and turn it out. Fry in oil. And the final touch is to sprinkle with powdered sugar on top. The house is leaving the house, ”the hostess boasted.

Employees of the nursing home for the elderly from the village of Skorodnoye also came with their refreshments. Ekaterina Tkachenko talked about her favorite pie called "Curly", which she often treats to her colleagues.

“You know, a good housewife takes food by eye. A pack of butter or margarine, a couple of eggs, a glass of sugar, flour. Knead the dough, leave a piece to decorate the top, roll out the cake, and put any jam on it. I like the platter: here, for example, currants and oranges. Rub the dough on top - and in the oven until golden brown.

Come again

Anatoly Bulgakov, an employee of a music school, several years ago was offered to dress up as a baker and open a party.

“I agreed with pleasure. And so far not a single fair has passed without me, - said Alexander. - How can you live without bread? I love bread, especially rye. I don’t bake myself, but if it’s necessary, I think that it will work out. The main thing is to put your soul into it. "

In Russian folk costume, the head of the Kladovsky House of Culture Elena Zolotykh treated everyone with homemade pancakes.

“The products here are all natural and homemade. The dough is mixed with the milk of a neighbor's cow, there is no one of our own. And here are the eggs from my chickens. The recipe is nowhere simpler. Milk, a little soda, sugar, a couple of eggs, flour, how much it takes, mix and put overnight. And in the morning quickly fry in oil. Then a huge spoonful of fatty homemade sour cream on top. You can't pull it by the ears, ”Elena joked.

But not all housewives agreed to reveal their culinary secrets. The kindergarten workers treated them to a delicious cake baked for the Day of the Village, but they flatly refused to give the recipe. We joked: come to visit more often, we will feed you to the bone.

Vladimir Babich