Previously, every family knew how to bake bread, and not only because homemade bread is tastier and stored longer, home baking is also a tribute to bread.
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Instruction manual
1
Rye bread
4.5 kg of flour
3.5 l of water
30 g of salt
25 g yeast
To make rye bread, you need to make a sourdough. To do this, dissolve 25 g of yeast in 1.5 l of warm water, pour 500 g of flour, knead the dough and put in a warm place for 7-8 hours.
Pour warm water, diluted sourdough into the sourdough, 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 the rest of the flour to the dough, then carefully knead and place again in a warm place.
Once the dough rises, you can preheat the oven. Rye bread is baked at medium temperature, 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 l of water, 1 kg of potato, 40 g of salt. In this case, the potatoes are boiled in their skins, peeled, crushed (can be passed through a meat grinder) and laid simultaneously with a third flour. Further - according to the prescription.
2
Custard rye bread
4 kg of flour
1.75 l of water
40 g of salt
cumin to taste
We prepare the sourdough in the same way as the previous recipe, take it out of the sourdough, transfer it to another dish and dilute it with warm water. Pour a third of the flour into the saucer, pour boiling water over it, stir it and cover it with a cloth, set it in a warm place.
After 2-3 hours, add the diluted sourdough, mix the dough and put it into heat again. After 16-18 hours, add salt, the rest of the flour with caraway seeds, knead well and put again in heat.
Then everything is done in the same way as in the previous recipe.
3
Wheat bread
2 kg of 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 pour a glass of flour and stir with a wooden spoon so that there are no lumps. We put 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 in heat. Usually the dough is ready in 3-4 hours. While it wanders, several times we crush it.
Ready dough is cut into loaves, smooth its surface, moisten with water and put in a well-heated oven at medium temperature.
The readiness of wheat bread is determined in the same way as rye bread.
note
Good flour makes better bread, but the main thing is the ratio of water to flour. If you knead the dough too cool, the loaf will crack and quickly harden, and if it is liquid, it will become sticky.