To help modern housewives, many devices have been invented, including bread makers, in which it is enough to put food and after a certain time take out the finished bread. However, its taste is much different from that which our grandmothers baked. Real dough takes a long time to prepare, you need to knead it with your hands, then the bread baked from it will turn out to be lush, aromatic and incredibly tasty.
The most delicious bread according to grandmother's recipes is rye. To prepare it, you need rye flour, salt, water and yeast. Good leaven is one of the keys to baking success. You need to start making it a day before baking. Take 25 g of raw yeast, dissolve it in 1 liter of warm water, add 0.5 kg of flour. Cover with a clean towel and place in a warm place.
Grandmothers advise not to use cold flour for kneading the leaven. Therefore, if you brought it into the kitchen from a cool place, wait for the product to heat up.
After that, dissolve the finished starter in warm water, the mass should turn out to be the consistency of liquid sour cream. Add one third of the flour. Stir the dough quickly and thoroughly. Sprinkle the surface with flour, cover the container with the sauerkraut with a towel and put it back in a warm place.
After 12 hours, add salt and the remaining flour to the dough. After that, knead the mass for a very long time and carefully. Grandmothers say that you need to knead the dough at least a hundred times. Then put it back in a warm place.
The finished rye bread dough should double in volume, and bubbles should appear on the surface. It is necessary that the mass is sufficiently elastic. Conduct a simple test, press on the dough with your finger, if the hole slowly levels out, then the dough is ready, and if it remains, then it has fermented. At the moment of the highest rise of the dough, it is necessary to start forming loaves and baking bread.
The dough for baking rye bread can also be made using the choux method. Pour a third of the flour into a bowl and pour boiling water over it, stir the mass, cover with a towel and place in a warm place. After 2 hours, add the diluted sourdough, mix the sourdough thoroughly and put it back in a warm place for 16-18 hours. After that, add salt, add the remaining flour mixed with caraway seeds. Knead the dough and place in a warm place for a couple of hours.
To bake delicious wheat bread according to your grandmother's recipes, take:
- 2 kg of flour;
- 5 glasses of warm water;
- 2 tablespoons of salt;
- 40 g of yeast;
- 2 teaspoons of sugar.
Pour one and a half cups of warm water into a bowl, add yeast and sugar. Stir everything thoroughly until the composition becomes homogeneous. Then add 1 glass of flour to the mass and stir with a wooden spatula so that there are no lumps. Place the starter culture in a warm place.
When kneading the dough, it is best to add flour to the liquid, and not vice versa.
After about 30 minutes, add 3.5 cups of water and add the rest of the flour. Knead until the dough begins to lag behind the sides of the container. Place in a warm place for 3-4 hours. During this time, beat it several times.
You can bake bread in special forms or shape it into a round loaf. Place the dough on a baking sheet, shape it round, dampen the surface with water and make a few cuts. Leave it for 15-20 minutes for the mass to come up and send the bread to bake. Grandmothers baked loaves in Russian ovens, but they can be cooked in the oven as well. To check the readiness of the bread, pierce it with a long wooden stick, if it remains dry and the dough does not stick to it, then the product is ready.
