Previously, every family knew how to bake bread, and not only because homemade bread tastes better and lasts longer, home baking is also a tribute to bread.
Instructions
Step 1
Plain rye bread
4.5 kg flour
3.5 liters of water
30 g salt
25 g yeast
To make rye bread, you need to make sourdough. To do this, dissolve 25 g of yeast in 1.5 liters of warm water, add 500 g of flour, knead the dough and put in a warm place for 7-8 hours.
Pour warm water, diluted sourdough into the sauerkraut, add 1/3 of the flour, mix thoroughly, level the surface, sprinkle with flour, cover tightly with a lid and put in a warm place. After 12-14 hours, add salt and all the rest of the flour to the dough, then knead thoroughly and put it back in a warm place.
Once the dough has risen, you can preheat the oven. Rye bread is baked at medium temperature, the readiness is checked with a wooden stick or a toothpick.
In some villages rye bread was baked with the addition of potatoes: for 4 kg of flour - 1.5 liters of water, 1 kg of potatoes, 40 g of salt. In this case, the potatoes are boiled in their uniforms, peeled, pounded (you can skip through a meat grinder) and lay simultaneously with the third flour. Further - according to the recipe.
Step 2
Brewed rye bread
4 kg flour
1.75 l of water
40 g salt
cumin to taste
We prepare the leaven in the same way as in the previous recipe, take it out of the dough, transfer it to another dish and dilute it with warm water. And pour a third of the flour into the dough, pour boiling water over it, stir it and, covering it with a cloth, put it in a warm place.
After 2-3 hours, add the diluted sourdough, mix the dough and put it back in the heat. After 16-18 hours, add salt, the rest of the flour with caraway seeds, mix well and put in the heat again.
Then everything is done in the same way as in the previous recipe.
Step 3
Wheat bread
2 kg wheat flour
40 g yeast
5 glasses of water
2 tbsp. l. salt
2 tsp Sahara
Pour 1.5 cups of warm water into the dishes, add yeast, sugar and mix thoroughly until the yeast is completely dissolved. Then add a glass of flour and stir with a wooden spoon so that there are no lumps. We put it in a warm place.
After half an hour, add the rest of the flour, water and salt, knead the dough so that it lags behind the walls of the dishes, and put it in a warm place. Usually the dough is ready in 3-4 hours. While it wanders, we crush it several times.
The finished dough is cut into loaves, smooth its surface, moisten with water and put in a well-heated oven at medium temperature.
We determine the readiness of wheat bread in the same way as for rye bread.
