Bread shaped (brick) from non-dough dough. Wheat bread

The nutritional value and the composition of rye panned bread

The composition of rye molded bread includes sourdough from rye flour, drinking water, salt, rye flour. This variety bakery product contains vitamins E, B1, B2, B9, PP, as well as micro and macro elements in the composition of potassium, magnesium, calcium, phosphorus, sodium, etc.

Unlike wheat bread, which is baked with pressed yeast, rye molded bread is made with the introduction of alcohol and acid fermentation agents, which ensure its loosening.

Rye pan bread contains 40-45% carbohydrates. It is less high-calorie and biologically more complete than wheat. It is used by people who eat healthy and right food. But for those who have problems with the gastrointestinal tract with hyperacidity gastric juice, you should be very careful about rye bread and eliminate from your diet due to poor digestibility.

100 g of rye pan bread contains:

• Proteins - 5.9.
• Fats - 1.1.
• Carbohydrates - 44.5.
• Kcal - 217.

Cooking rye shaped bread at home

In order to make sourdough rye pan bread, you need to have rye sourdough, which should be prepared in advance and used as needed.

Starter preparation:

1. Mix 100g flour and 100ml water to a consistency thick sour cream. Cover the container with a towel overnight. Periodically stir the mass. When bubbles appear, you're done.
2. The next step is feeding. We add 100 g of flour, add water, until the consistency of thick sour cream. Cover with a towel overnight and stir occasionally.
3. Our starter should grow in size, and a foam cap should appear on top. We feed again with flour and water and put in a warm place. We watch when the mass doubles. Now we divide into two parts. We put one in the refrigerator for storage, and the second is used for baking bread.

Ingredients:

• Sourdough - 255 ml.
• Peeled rye flour - 200g.
• Wheat flour of the first grade - 150g.
• Salt - 8g.
• Molasses - 30g.
• Pressed yeast - 2g.
• Vegetable oil - 2 tablespoons.
• Drinking water - 240 ml.

Cooking:

1. Pressed yeast is bred in warm water and let stand for 15 minutes.
2. Mix sourdough, salt, molasses, pour in water with yeast, vegetable oil. To mix everything.
3. Combine rye and wheat flour, sift and knead the dough.
4. Form a ball, put in a bowl and cover cling film for 1.5 hours.
5. Grease a loaf tin, place the bread seam side down, cover with clingfilm and leave for an hour to double in size.
6. Place the bread in an oven heated to 220ºС for 10 minutes, then reduce the temperature to 180ºС and bake until done.
7. Put the finished bread on a wire rack, sprinkle with water and cover with a towel until it cools completely. After 4 hours, you can treat your household with bread, being sure of the usefulness and harmlessness of this bakery product!

“Stolichny” is another rye-wheat Russian bread according to GOST of our blog, 2017 version. This bread is traditionally baked in a hearth and pan. We'll start with a simpler form option.

The recipe according to GOST contains a small amount of yeast, but we will use only homemade spontaneously fermented rye sourdough.

Bread tastes very pleasant and quite neutral, well suited for everyday use.

At the end of the text of the post - VIDEO, filmed by us according to this recipe.

In our family, we love this bread very much and bake it often.

Two loaves of Stolichny with spelled: in the foreground is a photo of bread with sifted whole grain flour, bread in the background is on white spelled (flour bran is screened out by the manufacturer):

According to GOST, Stolichny bread is baked from peeled rye flour and wheat flour 1st grade, their percentage ratio is 50% to 50%. With this ratio, the effect of wheat flour gluten on the behavior of the dough is very large.

The name of GOST sounds like this: "GOST 26984-86". The weight of the finished loaves according to these specifications, hearth and molded, the same is recommended and ranges from 850 gr to one kilogram.

If we recall what other domestic varieties of bread exist with the same percentage of rye and wheat flour, we can list:

- “Table” with 50% peeled rye and 50% wheat flour of the 2nd grade,
- "Kievskiy" with 50% seeded rye flour and 50% whole grain wheat,
- "Ukrainian New" with 50% peeled rye and 50% wheat flour of the 2nd grade,
- “Ukrainian” 50% peeled rye and 50% wheat whole grain.

Bread "Table" differs from "Ukrainian New" only in 3% of added sugar in relation to the weight of flour.

Against the background of these varieties, “Capital” is the most “delicate”, due to the minimum amount of bran in rye peeled flour and wheat flour of the 1st grade in the composition. This type of bread can compete in this quality only with “Kievskiy”, the taste of which is also softened by tea leaves.

Our innovation is that instead of wheat flour of the 1st grade, we use sifted whole-grain spelled flour, but you can also take flour spelled white.
These types of flour can be domestic and imported type or ITALIAN WHOLE GRAIN spelt, or German DINKEL 630 spelled flour, or Swiss SPELTA type 720 flour, or French WHITE SPELL type 70.

Spelled flour domestic for this bread recipe (even sifted) according to GOST Stolichny with 50% white flour, we use DO NOT RECOMMEND , the loaf of such rye-spelt bread will turn out to be too low, and the crumb and crust are very rough.

Soon on the "Culinarium" blog (a link will be given here, sorry, lack of time, this shortened post about baking on wheat flour will be released at the end of April) there will be an abbreviated version of the post with other photos about Stolichny baking only using 1st grade wheat flour " Divinka".

Spelled and spelled contain more minerals, trace elements, proteins than wheat, and the protein in their composition is easier to digest due to the fact that it is water-soluble. And also these types of cereals are hypoallergenic, so replacing wheat flour with them is expedient, from our point of view.

The evolution of the wheat cereal has led to the fact that wheat has acquired the qualities that it has today; this happened mainly in the 20th century due to breeding work (breeders gave wheat qualities that were by no means the best for both digestion and human health in general, breeding was aimed at enhancing only the baking qualities of wheat flour), so replacing wheat flour with spelled or spelled does not carry any deep contradictions, only when these slags are used in their existing diversity you need to make the right choice.

To implement the recipe on the video and in the post used organic flour spelled with bran sifted by us from the manufacturer "Black bread", Whole grain spelled flour.

Calorie content and composition per 100 g of bread.:

150.89 kcal

Proteins: 8.62 gr

Fats: 0.90 gr

Carbohydrates: 28.85 gr

Added Sugar: None in this baked goods

So, in total for 2 loaves weighing 850-900 grams, we need:

530 gr rye flour

530 gr wheat flour of the 1st grade or spelled whole grain flour with sifted bran

16 gr salt
- 32 g of sugar (sugar was not introduced in the baking option on the video)

700 gr water

Leaven:

190 gr on peeled rye flour 100% moisture

Opara:

190 gr mature sourdough with 100% moisture content on peeled rye flour

308 gr peeled rye flour

288 grams of water

Total: 786 gr

Dough:

786 gr sourdough

128 gr peeled rye flour

530 g wheat flour of the 1st grade or spelled flour with sifted bran, or white spelled

318 gr of water (+40+60 gr) for tin
- 32 g of sugar

16 gr salt

Total: 1778 gr

From the equipment we need:

Cooking Scales

Household thermometer

Teflon spatula

cling film

Nylon extra fine mesh sieve

Plastic dough divider with rounded edge

2nd baking molds L6 or L7

At the stages of dough fermentation, we need 2 bowls:

For sourdough - not less than 1.5 l

- for dough and dough - not less than 5 l

We will also need: either underfloor heating, or a proofing cabinet, or a heater to maintain the temperature regime.

COOKING

If you are fermenting with no high temperature, as we conduct it, at 16-18 degrees. C, spend several cycles of its refreshment.

For example: 3 hours at 30 degrees. C - 1 time per day (20 g of sourdough: 40 g of peeled rye flour: 40 g of water);

3 hours at 30 degrees. C - 1 time in the evening (20 g of sourdough: 40 g of rye flour: 40 g of water);

9 hours at 25 degrees. C - 1 time, from night to morning (30 g of sourdough: 90 g of peeled rye flour: 90 g of water).

You should end up with 190g (210g total) STARTERS at the peak of activity.

1. It is possible not to refresh the starter with the above method in several stages, if we are doing it in the summer or at room temperature.

To start the starter the night before, mix all the ingredients according to the recipe ( final stage scheme). Dilute starter in water, add flour and stir with a spatula.

We leave sourdough on 9 hours at temp. 25 deg. FROM or 12 hours at temp. 22 deg. FROM . First you need to close the bowl with the sourdough with cling film.

2. Knead in the morning SPARU. To do this, mix all the ingredients of the recipe. Dissolve the starter in water, then add the flour and mix thoroughly with a spatula or a large spoon. If necessary, continue kneading with your hands.

Leave the brew for fermentationfor 3.5-4 hours at temp. 28-30 degrees. FROM . It is necessary to cover the bowl with the dough with cling film.

During this time, the dough should increase by about 2 times, and the first bubbles should appear on the surface.

3. When the dough is ready, knead DOUGH.

To do this, you need to combine all the ingredients of the recipe. If you are using spelled flour with sifted bran instead of white spelled, sift it through a fine nylon sieve ahead of time.

Dilute the dough in water, and then add flour and salt to this liquid. Stir a little with a spatula, then continue kneading with your hands. Knead the dough with your hands for 4 minutes, or in the HP for 8 minutes, or with a dough mixer at medium speed for 4-5 minutes.
During this time, gluten should develop, the dough should gather into a lump, if this does not happen, then let the dough rest for 10 minutes, and then knead it with your hands, laying it on the board. When kneading, set aside a little flour for dusting the board during molding, only 25-30 gr.

4. leave DOUGH on the risefor 3-3.5 hours at a temp. 28-30 degrees . FROMin a bowl covered with clingfilm. The dough should double in volume. Keep an eye on the volume of the test, it may come up earlier.

5. Sprinkle the working surface with flour, we have this flour set aside even before kneading the dough, only 25-30 gr.

It is also better to sprinkle your hands with a little flour. You can mold the dough on any work surface, the main thing is not on metal or tile (they will greatly cool the dough).

I have a special one for molding wooden plank 60 * 60 cm in size. If you often bake bread, it makes sense to get one.
You can also lay a silicone mat, then dusting it with flour is not required.

6. FORMING dough in the form of a bar (this approach in molding rye-wheat bread allows us to realize gluten from the composition of wheat flour): to do this, put the dough on the work surface using a rounded plastic dough divider from a bowl, knead a little " light hand"the dough in the form of a thick cake, then collect the edges of the cake" in a circle "in the castle" with literally six movements, you will get almost a ball of dough, stretch it into a bar equal to the width of the form with rolling movements.

Lay the bar in the form of a cylinder, seam down, in a mold previously greased with a thick layer of butter or ghee, pork fat (in lean version making bread grease the mold peanut butter or a special professional baking grease for molds!!!).

If the workpiece lay unevenly in the mold, it can be slightly molded with a spatula, it is not necessary to wet the spatula.

Spray the workpiece with water.

7. BAKE at a temperature230 deg. C with steam 15 min., 45 min. at temp. 180 deg. FROMwithout steam on the pizza stone, on the middle rack of the oven.

Preheat the oven for 40 minutes. at a temperature of 230 degrees. FROM.

To get steam inside the oven, I pour a glass of boiling water into a saucer and place it on the bottom of the oven. After 15 min. I take out the tray.

Attention! If the volume of your oven is small, then it is better to start baking at the highest temperature ( 250-280 deg. FROM) and do not give steam, but then the volume of the loaf is not the maximum possible. Also, when steam is supplied, there is a possibility that the crust may turn out with significant cracks at the junction of the top and side surface.

8. Cool the finished bread on a wire rack for the first 2 hours without shelter, then wrap it in a linen towel. You can store in the refrigerator or just in a dry, ventilated area, wrapped in a linen towel in two layers. Also, bread can be frozen by cutting into pieces and collecting several pieces in blocks in cling film.

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The video contains a version of the recipe for one loaf, in the post - data for two loaves.

Regarding the humidity of the starter, you need to say separately.

We make this bread without yeast on sourdough with 100% moisture, it turns out great taste, with good, moderately pronounced acidity and sufficient volume. The GOST recipe variant provides for baking the “Capital” variety on sourdough with a moisture content of 186%, that is, on a very liquid sourdough.

Do we need to translate our sourdough home management for sourdough of such humidity?

We believe that such an additional complication of the process is completely what, since any bread baking at home is still an adaptation of industrial baking methods, and if minimum set techniques, a good quality of bread with the required taste is achieved, then it is not necessary to complicate the process. In industrial baking, a leaven of this high moisture content is used so that it can be conveniently pumped through pipelines when fed into kneading vats.

R Let's talk a little about the benefits of rye sourdough.

By her own leaven- this is symbiosis lactic acid bacteria and wild yeast in the form of colonies that feed on the flour and water you feed them. People have been using sourdough to raise dough since antiquity. Sourdough was in use until industrial yeast was invented in the late 19th century.

The cycles for maintaining yeast and sourdough dough are very different: yeast dough lasts no more than 2-4 hours, and starter - 5-8 hours.

Due to long-term fermentation, under the action of sourdough, processes of partial splitting of flour components occur, they are very similar to those that occur in the human stomach and in its digestive tract. That is, sourdough bread contains partly split proteins, they are much easier to digest in the human body.

Also, with prolonged testing, phytic acid has time to break down (in rye starter - by 100%, unlike wheat starter), which is contained in the shell of most cereals. This acid, when baking bread, retains its activity, and, getting into the human intestine, enters into reaction with its content: forms salts on the basis of many macro- and microelements contained in partially digested food masses located in the intestine, thereby human body does not receive these useful material, and they, in turn, are necessary for many metabolic processes and to maintain immunity.

In addition, while working yeast and lactic acid bacteria sourdough vitamins are formed, with which the sourdough additionally enriches our sourdough bread, these are mainly B vitamins, as well as B9, B12 and others.

Thanks to the volatile alcohol substances produced by sourdough bacteria, the taste and aroma of sourdough bread becomes much richer and richer than the taste of sourdough bread. yeast bread quick reference on artificial yeast.

Sourdough also produces natural antibiotic substances that are stored in bread after baking and which, when eating bread, protect us from pathogenic bacteria.

It turns out that sourdough bread is much easier to digest, enriched with vitamins, it is healing, and, among other things, it is much tastier than bread made with artificial yeast.

And provided that if you bake it with organic whole grain flour, the aspects of its benefits are even more enhanced.

These types of flour are used in baking, and "Weekend Spelled" flour was also used - this is the same whole grain flour from spelled, but with bran screened out by the manufacturer:

Rising dough:

The dough laid out on the table, I will mold on a small amount of flour:

Molded workpiece:

Preparation before lifting:

Workpiece after lifting:

Capital on spelled whole grain sifted (it has a residual amount of bran), the height of the loaf is 8 cm, the baking was with steam, so there are several cracks on the crust:

Stolichny at "Weekend Spell" of domestic production, this is white spelled (there is almost no bran in it), finer porosity than on sifted whole grain flour, loaf height 8 cm, baking without steam:

Capital with the use of wheat flour of the 1st grade "Divinka", pores more oblong than spelled, horizontally oriented, unlike spelled crumb, loaf height 9 cm, baking without steam:

The horizontal orientation of the pores on wheat flour of the 1st grade is clearly visible:

Slicing bread slices on whole-grain spelled sifted and on wheat flour of the 1st grade, 8 cm and 9 cm, respectively, the height of the loaves:

Comparison of slices of bread on spelled whole grain sifted and white spelled, 8 cm and 8.5 cm, respectively, the height of the loaves:

Video about Stolichny baking on spelled, the author and performer of the video is Nastya's daughter:

COLLAGE "DEFECTS when baking molded Stolichny on spelled":

1 - the dough is not fermented, that is, the fermentation period is too short, so the crust turned out to be torn; also a lot was "steamed" as a splashing of the oven walls, so big cracks at the junction of the top and side crust
2 - the loaves were burnt on top, the height of the oven was small and after 30 minutes. it was necessary to cover the blanks with foil
3 - there was too high humidity of the test on sifted spelled, so the pores of the crumb turned out to be large and uneven
4 - the humidity of the white spelled dough was too high, so the pores of the crumb turned out to be large and uneven
5 - spelled flour was used, so the pores turned out to be too large and the upper crust is uneven and bumpy, and the crumb tastes rough, the loaf is low (only 7 cm). No technical means could overcome these defects; that's why FLOUR SPELLED we DO NOT RECOMMEND used for baking this kind of bread, spelled flour for the experiment was taken with the highest baking qualities of domestic production.

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OUR PHOTOS

Tver distances at the end of March (night shooting mode):

First minutes after sunset:

The night has fallen:

Pour flour into a bowl, add bran, salt, sugar, seeds and flax, mix. Dissolve yeast in water and pour into flour. Water room temperature, not warm if you have a faucet pure water, you can use it. I assure you, this is exactly the kind of water used in bakeries. For those who do not have scales, 2 grams of yeast is about a cube with sides of 1 cm. If there is no bran or do not want to bran bread, you can replace them oatmeal. And you can bake only from wheat flour, but then the recipe will contain 450 grams of flour instead of 400 grams. This ratio of flour and bran is the flour called "whole grain".

Stir the dough with a spoon so that all the flour is collected. Mixing with your hands will not work, as the dough turns out to be wet, soft, sticky to your hands. It is not necessary to knead the dough, and it will not work, just mix with a spoon. Cover the dough with cling film to keep it from drying out.

Leave the dough at room temperature to ferment for 8-10 hours. I usually make the dough in the evening and leave it to ferment until the morning. During this time, the yeast will do its job and you will be surprised how beautifully the dough will rise in the morning. It is this long fermentation that gives the bread a capacious, bready taste. Dough fermentation is an obligatory ritual in bakery.

The dough is ready to be molded. The dough is very soft, stretchy, does not hold its shape at all.

Prepare the form in which the bread will be baked. Put baking paper on the bottom of the mold and generously grease with vegetable oil.

Pour flour on the table, put the dough on the flour with a spatula or spoon. There should be a lot of flour, as the dough is not dense and will stick to the table.

Pulling the edge of the dough, fold it to the middle, and so in a circle collect the dough, the edges to the middle. Dust your hands with flour while working with the dough.

Pour the dough into the mold with the seam down. Cover the dough with cling film so that it doesn't dry out. Leave the dough to rise at room temperature for 1 hour - 1.30 hours.
My bread pans are 1.5 liters.

After 40 minutes, check the dough, if it is already coming to the edges, you must turn on the oven. The oven must be heated to t 230 C. My oven heats up to this temperature in 20 minutes.

Sprinkle seeds on top, you can also oatmeal. Bake in the oven at t 230 C for 10 minutes, then lower to t 200 C, and bake for another 25-30 minutes. If the bread burns on top, cover it with foil or baking paper, pre-moisten the paper with water so that it does not catch fire in the oven.

Remove the finished bread from the mold, transfer to the wire rack. After 10 minutes, cover the bread with a towel and let it cool completely.

It cannot be called Vitebsk, because I replaced the seeded flour with peeled flour, and even added wheat flour, which turned it into a completely different bread, reminiscent of the Vitebsk that Mikhail_crucide baked, except perhaps by the cooking process. But the taste and aroma of this bread impressed me so much that it made it the No. 1 bread for me. Thanks again to Mikhail!
Of course, I wanted to bake such bread with a mold, partly because I bought a mold and wanted to try it out, partly because I wanted to bake it from more liquid dough for greater porosity and softness. The bread turned out great! richest sweet and sour taste with a crazy scent!

I will show the whole cooking process, rather, as a reminder for myself, after all, if someone decides to bake a real Vitebsk, please read Mikhail's posts.

Yield: finished loaf of bread weighing 790 grams.

Leaven:

45 gr. sourdough on peeled rye flour with a moisture content of 100%
60 gr. peeled rye flour
38 gr. water.

Knead the starter, roll into a ball, cover with a film and leave for 4 hours at T 30 degrees. I have a room T = 25 degrees, so I leave a glass of sourdough next to the slightly heated burners of the stove and control the T with a thermometer. I also do the sourdough, otherwise (if T is below 30 degrees), the maturation of the sourdough and the sourdough slows down.

143 gr. peeled rye flour
23 gr. rye unfermented (white) malt
2 teaspoons ground anise
285 gr. water.

Mix the flour and anise and pour boiling water over it, stir well and then knead the malt. Sugar for 3 hours in a sealed container at T = 65 degrees. One of the burners of my stove in the mode of keeping the dishes warm, just gives such a T for my saucepan with tea leaves, I checked this several times with a thermometer, and now I just cover the saucepan with foil and leave it for 3 hours. The brew after saccharification will become SIGNIFICANTLY thinner in consistency and very sweet in taste.

Mix everything well and leave under the film for 5 hours at T = 30 degrees. Opara during this time will more than double:

600 gr. sourdough
132 gr. peeled rye flour
66 gr. wheat bread flour
6 gr. salt
24 gr. maltose syrup
60 gr. water.

Mix salt, rye and wheat flour.
Add molasses and water to the batter and mix well.
Add flour and salt mixture and knead until smooth.
Cover the dough with cling film and leave for 45 minutes. at T \u003d 30 degrees for preliminary proofing.

Carefully shape the loaf, as delicately as possible, and place it in the final proofing pan.

How do I form a loaf:

1. We need a film, a work surface, a spray bottle with water, a couple of dough knives, a bread pan and the actual pre-proofed dough.
2. Spray the work surface with water. Pull the film over it and smooth it with your hands so that it adheres to the surface.
3. Spray the film with water and prepare the dough.
4. Gently turn the dough over onto the cling film.

5, 6, 7.8. Carefully form a rectangle of dough to fit the shape with dough knives.
9. Cover the molded dough.
10. Turn the mold over, smooth the dough to the size of the mold with wet fingers.

Place a bowl of boiling water next to the pan and cover with a suitable proofing bowl for another 45 minutes. The dough during this time will increase the volume of one and a half times:

Preheat the oven to 260 degrees, on my scale - max T \u003d 250 degrees, I warmed up to the maximum.
Spray or brush the bread with water before planting.
Put the bread in the oven and let it steam (I poured a glass of boiling water into the bottom pan)
After 10 minutes, turn down the temperature to 240 and bake for another 30 minutes (in my oven I turn down the scale to 200 degrees, i.e. I mean always consider the features of your oven).
Sprinkle or brush the bread with water again a minute before it is done.

Cool the finished bread slowly, I cut such bread no earlier than 12 hours after baking.
Enjoy your meal!

Wheat is used to make bread rye flour, less often - corn, barley and others. Word bread often referred to as agricultural crops (wheat, rye, barley, and others), as well as the grain itself of these crops and the flour made from it (see Cereal crops). Spices are also added to some types of bread - such as cumin seeds, nuts, raisins, garlic, dried apricots and grains (sesame seeds, poppy seeds and others). The grains are also used for decoration.

Bread can be eaten separately, but it is often eaten with butter, peanut or sunflower oil, jam, margarine, marmalade, jam, jelly, marmalade, honey, which is essentially a dish called sandwich. Bread is also used as a sandwich base. It can only be baked or subsequently toasted (eg in a toaster) and can be served practically without restriction from room temperature to hot. In some cultures, bread is also used as a cutlery.

Unwrapped bread can be stored in a bread box, and then it will stay fresh longer.

There is a hereditary disease, celiac disease, in which eating bread is contraindicated because the bread contains gluten, and the sufferer must follow a lifelong gluten-free diet.

Etymology [ | ]

Word bread goes back to the Proto-Slavic form * xlEbъ, which is possibly a borrowing from the Germanic parent language (German * xlai-az), or from some early Germanic dialect (usually considered to be from the Gothic language). According to another version, "bread" may be the original word for both Germans and Slavs.

Story [ | ]

Bread is one of the oldest cooked foods, dating back to the Neolithic. The first bread was a kind of baked gruel made from cereals and water, and could also be the result of accidental preparation or deliberate experimentation with water and flour. Descendants of such early bread are currently made from various cereals around the world, for example, Mexican tortilla, indian chapati, Chinese baobin ( báobǐng, 薄饼), Scottish oatmeal, North American corn tortilla, and Ethiopian engineer. Such bread in the form of a flat cake became the basis of the food of many ancient civilizations: the Sumerians ate barley cakes, and in the XII century BC. e. the Egyptians could buy flat cakes in tents on the streets of the villages, which were called that. In the burial of the Tokhars (Loulan beauty, 1800 BC), a bag with grain and a sieve was found, which undoubtedly indicates the use of bread.

Known under the name "bread" different kind food products, made from grain flour of some cereals and serving as the most important component of the national food. The main cereal crops are wheat, rye, barley, corn, rice, millet, oats, sorghum and durra. In addition to cereals, the role of cereal plants belongs to some others: for example, cassava (cassava), several types of palms, breadfruit ( Artocarpus), and others.

It is believed that yeast-leavened bread first appeared in Egypt due to local favorable conditions for the growth of wheat, and for the preparation of such bread it was necessary to develop a wheat variety with two new properties. The first improvement made during the early dynastic period in Egypt was the discovery and cultivation of wheat that could be threshed without first being dried on a fire. The discovery of a wheat variety containing a sufficient amount of gluten (protein) was the second discovery that helped the emergence of yeast bread.

It is believed that yeast dough was originally used in the 17th century BC. e. , but wheat, from which such a dough could be made, was very rare. The conclusion about the lack of such wheat was made on the basis of data that such wheat was practically not brought to Ancient Greece until the 4th century BC. e. , despite the well-established trade relations between Egypt and Greece, which had existed by that time for 300 years. [ ]

For the first types of bread, there were many ways to leaven the dough. Airborne bacteria could be used as yeast. To do this, it was only necessary to leave the dough in the open air for a while before baking. This technology is still used today in the manufacture of bread sourdough. Pliny the Elder wrote that the Gauls and Iberians used the foam removed from beer to make "lighter [that is, less dense] bread than [ did] other nations.” In those parts of the ancient world where wine was drunk instead of beer, a mixture of grape juice and flour that was allowed to ferment, or wheat bran soaked in wine. However, the most common method was to leave a piece of dough when making bread and use it the next day as a source of fermentation.

Even in ancient world There were many different kinds of bread. In his essay "Feast of the Wise Men", the ancient Greek author of the 3rd century A.D. e. Athenaeus describes some types of bread, cakes, biscuits and other pastries made in antiquity. Among the types of bread mentioned are flatbread, honey bread, mushroom-shaped loaves sprinkled with poppy seeds, and a special military dish- bread curls baked on a spit. The type and quality of flour used to make bread could also vary. As noted by the author of the III century BC. e. Difil, "bread made from wheat, compared to that made from barley, is more nutritious, easier to digest, and always best quality. In order of merit, bread made from refined [well-sifted] flour comes first, followed by bread made from ordinary wheat, and then bread made from wholemeal."

Liquids [ | ]

Water or some other liquid is used to form dough from flour. The amount of liquid required varies depending on the recipe, but the general rule for yeast bread is the approximate ratio of 1 volume part of liquid to 3 parts of flour. In recipes that use steaming, the liquid content may exceed the flour content. In addition to water, other liquids may be used, including dairy products, fruit juices and beer. As part of each of these liquids, additional sweeteners, fats and sourdough components get into the bread, as with water.

fermentation [ | ]

Fermentation with yeast[ | ]

Many types of bread are fermented with fungal yeast. Yeast causes the carbohydrates in flour and sugar to ferment, releasing carbon dioxide. Most manufacturers and bakeries in Russia, the US and Europe use baker's yeast for their dough. They give a constant, fast and proven result. Less common is yeast starter based on hop flowers. This method of fermentation is less convenient for industrial production(the dough rises much longer and sometimes it turns sour), however, hop bread is considered more useful for humans and therefore is produced in small quantities as a dietary product.

Leaven [ | ]

Sourdough bread

The sour taste of sourdough and bread based on it does not come from yeast, but from lactic acid bacteria, with which the yeast lives in symbiosis. Lactic acid bacteria feed by-products yeast fermentation and, in turn, make the culture as a whole more acidic, releasing lactic acid, which prevents the starter from spoiling (since most microbes are not able to survive in an acidic environment). Initially, all bread was prepared with sourdough, and the sourdough process remained unclear until the 19th century, when scientists were able to detect microorganisms (yeast) that cause the dough to rise using a microscope. Since then, yeasts have been selected and cultivated in order to increase the reliability and speed of fermentation. Billions of these cells were then packaged and sold as " Baker's yeast". Bread made on the basis of such yeast is not sour, because it does not contain lactic acid bacteria. Bakers around the world quickly adopted this yeast as it made bread baking easier and bakery operations more flexible. In addition, the baking process has become faster, allowing bakeries to bake fresh bread three times a day. While bakeries in Europe continued to make sourdough bread, in the United States sourdough was ubiquitously replaced with yeast.

Bread in culture and religion[ | ]

Being the basis of nutrition of many peoples, bread is considered as a source of life and a symbol of labor. According to the Slavic custom of hospitality, round bread with a salt shaker in the middle (“bread and salt”) is presented on an embroidered towel - a towel. In Russian there are many proverbs and sayings related to bread: “Bread is the head of everything”, “There will be bread - there will be a song”.

Bread in the USSR [ | ]

During the famine of 1921 and the rampant hyperinflation of Soviet signs, the Kyiv Natural Union issued non-depreciating checks in kind with a denomination of