What bread is made from: cooking features, best recipes and recommendations

Look. That's what a wheat field looks like . Mature ears are harvested, the grain is ground into flour, from which everyone bakes their favorite bread. But in order to make a ruddy loaf with crispy crust, you need to spend a lot of time and energy. The old anecdote that bread grows in a bakery is taken from life. Yes, yes, many do not even suspect what a difficult path the spike passes, torn in the field to become a fragrant loaf.

We teach since childhood

Culture is formed from childhood. Including the culture of behavior. From the set of knowledge and experience gained by a child from a young age, his attitude to others and to himself in the future depends. The treatment of bread, respect for someone else's work is well taught by examples. Today, excursions to production are very popular. Go to the bakery and hear a story about how to make bread, for children will be very useful. After all, they will have an opportunity to see with their own eyes the whole process of preparing and baking bread. It is a pity that many children do not know what bread is made of, how much such labor is difficult and at the same time important.

Old customs

Bread has long been considered the basis of life, a symbol of fertility and prosperity. Cow meet dear guests, bless the newlyweds. And when a person goes to the last path, at a funeral commemoration they put a glass with a piece of bread. And then what to do with bread and vodka? Few know, but there must be water in the glass. It is by it that all the sins of the earthly life are washed away. You can not drink it, but you can eat bread. After 40 days, water is poured into a place where no one ever walks, and bread is crumbled and given to birds. The dishes are not used anymore in the household, but are taken to the cemetery, to the one for whom it was intended. It's customary to leave a glass of bread on the grave with an explanation. Allegedly this is for a traveler who will pass by, will sit down and remember the departed. The custom is ancient, and young people, unfortunately, know little the history of their ancestors.

What do bread do after all?

The basis of bread is flour. It comes from wheat and other grains. From wheat flour baked white bread, from rye - black and gray. In the future bread also add salt, sugar, milk powder, fats and other ingredients according to the recipe. It can be bran, sunflower seeds, sesame seeds, sea kale, raisins, beets, carrots and much more. Such supplements are natural and contain vitamins, minerals, fiber, useful for the body. Yeast is used in the production of bread. Now opinions about their impact on the human body are divided. Many refuse them and as an alternative use unleavened bread. It is no less tasty and digested much easier. But this is not the only problem. To accelerate the fermentation of yeasts, improve taste and achieve a high cap and a crust in a very short time, manufacturers often add artificial baking powder, flavoring, preservatives. Therefore, before buying, you should pay attention to the composition of the product, which shows an approximate list of ingredients used, and choose what is more or less useful. Now you know what bread is made of.

What is the use of gray and black bread?

And you are curious to know what makes bread black and gray? Like white, it is baked from flour. But use a mixture of wheat and rye. The color of the baked loaf depends on the amount of rye flour. For example, gray contains about the same proportion, but in black wheat flour is much less, about three times.

Unlike white, in the composition of rye bread is not yeast, but leaven. This promotes the natural loosening of the dough in an acidic medium. Such a product is more useful for health due to the content of vitamins, microelements, amino acids. It is approved for use by nutritionists, as it improves the metabolism and has a beneficial effect on the whole organism. It is useful to use it for a diabetic patient, with various violations of the endocrine system, with excess weight.

Due to increased acidity, which is harmful for various bacteria, such bread is stored longer, up to 10-12 days.

Contraindications

But despite a lot of useful properties there is a category of people who have black and gray bread contraindicated. It is much slower to digest and increases the acidity of the stomach. Therefore, with diseases of the gastrointestinal tract, inflammations of the intestine, heartburn, liver and gallbladder diseases, it is absolutely impossible. It is better to replace it with bread crumbs of white bread, preferably bezdozhzhevogo.

Yeastless leaven

Now it is very popular to use bread makers in everyday life. Everything is quite simple: I read the instructions, prepared the ingredients, what bread is made of, fell asleep in the stove - and prepared the most delicious bread for the whole family. But often the recipe requires yeast. Therefore, we will prepare our own yeastless leaven from rye flour. Such bread is very tasty, useful and, most importantly, without harmful chemicals and preservatives. The starter can be used immediately, and it can be stored for up to two weeks in a refrigerator or almost a year in dry form.

Ingredients

What you need:

• Rye flour - 400 g;
• Water - 430 g (it should not be too hot or cold, otherwise the leaven will not work.) So we take a warm one);
• Fermentation vessel. You can take a regular glass jar.

How to make a sourdough for bread

On the first day, we mix 100 grams of flour and 130 grams of warm water in glassware. It looks like a dough for pancakes. Cover with gauze or lid with holes to let the air out, and leave for a day in a warm place. In a day we "feed" the leaven: stir it well and add a hundred grams of flour and water. Thoroughly mix, cover and put again in a warm place for another day. The same procedure is repeated on the third and the fourth day. On the fifth day the leaven is ready, and from it you can bake homemade bread.

Do not panic if the ferment will have a specific smell. This is normal, it is not spoiled. Before making bread in the oven, a small part of the ferment should be put aside in a glass jar. Approximately 2-3 tablespoons. It is a starter or base for subsequent starter cultures and ruddy baking. We store it in the refrigerator for 10-14 days. Alternatively, you can dry it. It is enough to cover it with a thin layer of baking paper, wait until it dries, and pour it into a paper bag. You can store at room temperature for a year.

We ourselves bake unleavened bread

Everybody heard about the benefits of bread without the use of yeast. It is much more useful for the body, it is easily digested and does not cause fermentation and other troubles. Today we will try in practice how to make bread without yeast. For baking we use rye flour, which will only add to it useful qualities. And most importantly, the recipe is very simple and prepares quickly. It will take:

• 0.5 kg of rye flour;
• 2 teaspoons of salt;
• One and a half glasses of water;
• Oil for lubrication.

Salt is bred in warm water, in small portions, pour in flour and knead the dough. Before baking, you need to give it a little to stand until a light crust appears. Then put in a refractory bowl. Ordinary clay, with thin walls also will do. We work with a fork in several places, moisten with water, sprinkle with flour and bake until a ruddy crust appears. We expect the finished loaf to be a little more than 0.5 kg, otherwise the dough will be poorly baked. Such bread is very quickly eaten. Well, if there is little, it turns out excellent crackers.

How to make bread crumbs in an oven

Delicious and crunchy breadcrumbs are easy to prepare at home. They are good for soup, for beer or as an additive for salad.

First try the recipe for wheat. Take half a white loaf, cut the crust and cut the flesh into small squares, about 1-1.5 centimeters. In a separate bowl we mix the crushed garlic, dried paprika, rosemary, a little thyme, salt to taste. Before making bread crunches, we will pour the mixture into a bag. It is convenient to use plastic with a fastener. Now add the crunches, tightly close and shake well. The loaf should be well saturated with a fragrant mixture. Preheat the oven to 120 degrees, put it on a baking sheet and send it for 10 minutes to the upper level.

Rye croutons for beer

Now let's show how to make breadcrumbs in the oven from Borodino bread. They are sharp, moderately salty and suitable as a snack for beer. Great idea for a weekend with friends. Prepare:

• 0,5 kg of rye bread;
• A glass of tomato juice;
• A couple of teaspoons of Adzhika seasoning;
• 5 cloves of garlic;
• Sugar - a quarter teaspoonful;
• Three pinch of salt.

First we will prepare impregnation for future crackers. Mix in a glass of tomato juice, adzhika, garlic and sugar with salt and whisk the blender to a homogeneous mass for a minute. Pour into a bowl and set aside for a while to the side. We pass to the bread. We use Borodino, but this is not the point. You can take any other rye bread. We cut it with slices of the same thickness. In our case, about 1 cm. We take a sharp impregnation and smear each slice of bread from two sides. Do it conveniently with a silicone brush. It distributes the liquid evenly over the whole surface of the bread. We expect that all the coating should be enough for the whole loaf. Preheat the oven to 180 degrees. Lubricate the baking tray with vegetable oil. Although you can use paper for baking - it is easy to spread it. Spread out all the pieces, salted and bake at the top of the minutes 10 - 15. As you can see, during this time the bread will not have time to dry out properly, only a light crust is formed. We take it from the oven and cut it into long strips. Crackers of this form can conveniently dunk in sauce and keep in hand. Return the bread straws back to the baking tray. We spread them with the impregnated side on the baking sheet, so that they do not get burned because of the tomato grease, and again we send it to the oven for about half an hour. We bake also at the highest level at a temperature of 180 degrees. Then turn off the heating and leave the croutons cool. They have yet to reach. We get them when it's cool. They turn out crunchy, moderately salty and with slight acuity. Great idea for beer.

Of course, bread is one of the most used products. It differs in appearance, price and taste. And despite the differences in views, each of us will always find something of his own or come up with a new recipe.