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Why Our Parents Love Bread So Much And Like A Real Rye Brick At Home
My one-year-olds still managed to catch me. bread-loving. Probably because we were raised by the post-war generation, who knew its true value. Grown on the saying "Bread all the head" probably remember with warmth and bread-brick, and sheep, and rye-bread.
As a child, you go to the bread stall, which used to stand at almost every stop. On the top or side in large yellow printed letters is written "Bread", and what only products there can not be found. You buy a fresh, still warm loaf, you try your best not to bite the edge. The strength is not enough, and at home the mother only shakes her head. Remember what it was like?
Rye bread on yeast as a symbol of childhood
Unsplash A hot day in our house was not complete without okroshka or green herbs. And they had to buy it. bread. Dad liked to smear the crust with fresh garlic and sprinkle the flesh with salt. Or just eating onions. Mom then, of course, grumbled, but nothing to do with this habit could not – family tradition!
I remember best for some reason. ryebrick. You could buy it for 12 cents or take half. The taste of this crispy crust is simply impossible to forget - fragrant, with a slight sourness. Sometimes I wanted something, so my mom bought it. breadWhich cost only 2 cents more. As a child, I didn't understand why everyone loved him so much - spicy coriander was something too specific for me. But now I enjoy serving it to soups, but the taste is not the same.
Gray bread We rarely came to our roadside stall. If they did, it would take an hour or two. It cost the same as Borodino, but we did not look at the price. It was a very good recipe. The bread itself is loose, soft, with a characteristic rye note.
Now it remains only nostalgic for its taste and smell. That's why I've been looking for a long time how to make rye bread on yeast - the one from childhood. I found him! I will share my treasure at the end of the article. In the meantime, I can’t help but mention other miracles of the bakery industry, the recipes of which, alas, I couldn’t find. Why don't you help me with that?
Types of white bread in the Soviet Union loaf! Where are you now? Modern milk sliced loaf completely displaced this legend from the shelves of grocery stores. And I don't mind, but sometimes you want to enjoy the corner of this crust. Yellowish, on the edges resembling a frozen sponge, incredibly fragrant and so... domestic, or what? It cost 20 cents.
And here is the ancestor of the sliced milk loaf - bread "Moscow". Like all products with this name, it cost a few pennies more. The sweet pulp with its characteristic sweetish taste was so good that it went for dessert. Just put a piece of butter in and sugar. Excellent choice for tea, milk, fermented meat and morning coffee.
Unsplash. What about it? wheatcake? It is difficult to choose between “French” for 6 kopecks and those round 3 kopecks that could easily pass for a pump to the borscht. Both had some European charm. Whether their name or not too impressive size prompted us to this idea. In any case, spending money on buns was a little wasteful, but very tasty. There were buns and buns with raisins at almost one price. They only bought them on the day they arrived. Because after a day or two, they turned into crackers. However, there were also lovers of crackers.
Other charms of Soviet baking Memories of drying touch the heart. Who buys a bunch of dryers these days? They used to hang in every other kitchen, always ready for a spontaneous cup of tea. The drying was big and small, sweet and salty, with poppy and even sugar glaze. By the way, they were not cheap, about the ruble. But this ligament. enough for the whole family. I remember when my sister and I were so fed up with them that in the last few years of our family life, only my dad ate drying.
Unsplash and, of course, the bagel. Soviet bagel He decorated the posters of bakeries in the same way as layered tubes with protein cream. And the oil baskets? Let me tell you a secret, it was the baskets that I liked the least. But I still got them by both cheeks, because I knew that somewhere in the bottom of the sandbasket there was a big drop of delicious seed.
Complete an ode of praise bakery My childhood I want warm words about cakes, buns, cheesecakes and whites. They could be found in any dining room, but each had its own unique recipe. Speaking of the recipe...
There are several explanations for why modern bread is very different in quality and taste. First, the grain was allowed to lie down during the years. Now flour is not always made of grain, which is properly settled. Second, of course, supplements. These are bakery powders for loosening, and antibiotics, and other charms of the chemical industry. Modern bread either molds after a couple of days (due to raw grains), or does not mold at all. And the second option is much more frightening.
Unsplash And, of course, yeast. Previously, bread was baked on natural starter, while now they are used thermophilic yeast. The structure and taste are different. So the recipe for my favorite homemade bread was waiting for me in a book about Soviet pastries. 1940 release, for a second!
What's important is this quick-cooking starter. That is, you do not need to mess with it for a few days. In addition, it is perfectly stored in the refrigerator and should be updated. I already shared it with my friends, now they also bake homemade bread.
How to make rye starter
Unsplash Stage 4. Now add 178g of flour and leave the dough alone for two and a half hours. Stage 5. From the resulting dough take 85 g, mix with 260 ml of water and 160 g of rye flour. Let the dough rest for 3 hours. Stage 6. Now add 185 g of flour to the pool and leave to infuse for 2 hours. Done!
Rye bread ingredients
Homemade rye bread on yeast as in childhood
Unsplash How to Make Rye Bread
Unsplash This is the case when bread is porous and elastic. It holds the shape well even when squeezed, which speaks to quality. Rye bread is healthier than white bread and I personally like it more, especially as an accompaniment to soups. Sometimes I feel sad for myself. French From a roadside bakery. Can someone tell me the recipe?
As a child, you go to the bread stall, which used to stand at almost every stop. On the top or side in large yellow printed letters is written "Bread", and what only products there can not be found. You buy a fresh, still warm loaf, you try your best not to bite the edge. The strength is not enough, and at home the mother only shakes her head. Remember what it was like?
Rye bread on yeast as a symbol of childhood
Unsplash A hot day in our house was not complete without okroshka or green herbs. And they had to buy it. bread. Dad liked to smear the crust with fresh garlic and sprinkle the flesh with salt. Or just eating onions. Mom then, of course, grumbled, but nothing to do with this habit could not – family tradition!
I remember best for some reason. ryebrick. You could buy it for 12 cents or take half. The taste of this crispy crust is simply impossible to forget - fragrant, with a slight sourness. Sometimes I wanted something, so my mom bought it. breadWhich cost only 2 cents more. As a child, I didn't understand why everyone loved him so much - spicy coriander was something too specific for me. But now I enjoy serving it to soups, but the taste is not the same.
Gray bread We rarely came to our roadside stall. If they did, it would take an hour or two. It cost the same as Borodino, but we did not look at the price. It was a very good recipe. The bread itself is loose, soft, with a characteristic rye note.
Now it remains only nostalgic for its taste and smell. That's why I've been looking for a long time how to make rye bread on yeast - the one from childhood. I found him! I will share my treasure at the end of the article. In the meantime, I can’t help but mention other miracles of the bakery industry, the recipes of which, alas, I couldn’t find. Why don't you help me with that?
Types of white bread in the Soviet Union loaf! Where are you now? Modern milk sliced loaf completely displaced this legend from the shelves of grocery stores. And I don't mind, but sometimes you want to enjoy the corner of this crust. Yellowish, on the edges resembling a frozen sponge, incredibly fragrant and so... domestic, or what? It cost 20 cents.
And here is the ancestor of the sliced milk loaf - bread "Moscow". Like all products with this name, it cost a few pennies more. The sweet pulp with its characteristic sweetish taste was so good that it went for dessert. Just put a piece of butter in and sugar. Excellent choice for tea, milk, fermented meat and morning coffee.
Unsplash. What about it? wheatcake? It is difficult to choose between “French” for 6 kopecks and those round 3 kopecks that could easily pass for a pump to the borscht. Both had some European charm. Whether their name or not too impressive size prompted us to this idea. In any case, spending money on buns was a little wasteful, but very tasty. There were buns and buns with raisins at almost one price. They only bought them on the day they arrived. Because after a day or two, they turned into crackers. However, there were also lovers of crackers.
Other charms of Soviet baking Memories of drying touch the heart. Who buys a bunch of dryers these days? They used to hang in every other kitchen, always ready for a spontaneous cup of tea. The drying was big and small, sweet and salty, with poppy and even sugar glaze. By the way, they were not cheap, about the ruble. But this ligament. enough for the whole family. I remember when my sister and I were so fed up with them that in the last few years of our family life, only my dad ate drying.
Unsplash and, of course, the bagel. Soviet bagel He decorated the posters of bakeries in the same way as layered tubes with protein cream. And the oil baskets? Let me tell you a secret, it was the baskets that I liked the least. But I still got them by both cheeks, because I knew that somewhere in the bottom of the sandbasket there was a big drop of delicious seed.
Complete an ode of praise bakery My childhood I want warm words about cakes, buns, cheesecakes and whites. They could be found in any dining room, but each had its own unique recipe. Speaking of the recipe...
There are several explanations for why modern bread is very different in quality and taste. First, the grain was allowed to lie down during the years. Now flour is not always made of grain, which is properly settled. Second, of course, supplements. These are bakery powders for loosening, and antibiotics, and other charms of the chemical industry. Modern bread either molds after a couple of days (due to raw grains), or does not mold at all. And the second option is much more frightening.
Unsplash And, of course, yeast. Previously, bread was baked on natural starter, while now they are used thermophilic yeast. The structure and taste are different. So the recipe for my favorite homemade bread was waiting for me in a book about Soviet pastries. 1940 release, for a second!
What's important is this quick-cooking starter. That is, you do not need to mess with it for a few days. In addition, it is perfectly stored in the refrigerator and should be updated. I already shared it with my friends, now they also bake homemade bread.
How to make rye starter
- Stage 1. First, mix 35 g of flour with 50 ml of water, add 2 g of live yeast and leave in a warm place for three hours. It's better to cover it with film.
- Stage 2. After 3 hours, add 40 g of flour and leave for another 2 hours.
- Stage 3. Pour 170 ml of water, add 2 g of live yeast and 85 g of rye flour. Leave the poop in a warm place for 4 hours and 45 minutes.
Unsplash Stage 4. Now add 178g of flour and leave the dough alone for two and a half hours. Stage 5. From the resulting dough take 85 g, mix with 260 ml of water and 160 g of rye flour. Let the dough rest for 3 hours. Stage 6. Now add 185 g of flour to the pool and leave to infuse for 2 hours. Done!
Rye bread ingredients
- 300g bread leaven
- 900g rye flour
- 400 ml of water
- 1 tbsp salt
- 6g live yeast
Homemade rye bread on yeast as in childhood
Unsplash How to Make Rye Bread
- First, prepare a steam of young leaven. Mix it with 250 ml of water and 400 g of flour, then mix thoroughly and send it to a warm place, covering with film, overnight or for the whole day.
- After that, you can start preparing the test. Add salt to the poop, residues of flour and water, knead a little sticky dough. Mix it should be either in the combine or with wet hands. After that, you need to wait until it fits a little. It takes another two hours.
- Finish the dough in forms and bake in a heated to 250 degrees oven for 25 minutes. Then lower the temperature to 200 and bake another 10 minutes. Important: after the bread is cooked, do not rush to cut it. Inside, it's still very hot and humid. Wait at least half an hour, preferably an hour.
Unsplash This is the case when bread is porous and elastic. It holds the shape well even when squeezed, which speaks to quality. Rye bread is healthier than white bread and I personally like it more, especially as an accompaniment to soups. Sometimes I feel sad for myself. French From a roadside bakery. Can someone tell me the recipe?
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