The main raw material for making bread is flour. For baking bread, various types of flour - wheat flour, rye, corn, barley, oat and buckwheat. Almost every type of flour can be used to make bread individually. A combination of different types of flour is also widely used to obtain bread with new tastes. Most often for making bread and bakery products use wheat and rye flour of various varieties. Other types of flour are used less frequently. Mainly for the preparation of national types of bread or as an additive to wheat flour dough.

Flour is industrially obtained by grinding the original grain on metal rollers. In this case, the grain is divided into components - the shell (bran rich in vitamins B1, B2, PP and E), the embryo (the concentration of minerals, oils and proteins) and the endosperm, containing starchy substances and proteins important for baking, which form elastic when in contact with water gluten and thus are responsible for the quality of the dough and the future product. When moistening and kneading the dough, gluten forms a spatial network that traps bubbles of gas released by yeast (other biological agents, or obtained by adding soda and other leavening agents), which gives the finished product airiness and tenderness.

What flour is used in baking

Flour is divided into different varieties depending on the particle size (flour petty and rude grinding) and the degree of cleaning from shells and germ (for wheat - extra, flour supreme, 1st, II varieties and wallpaper; for rye - sown, rough and wallpaper). Wallpaper flour is obtained by grinding grain without dividing it into its components and in its composition is almost similar to the grain from which it is made. Previously, by grinding flour on millstones, it was wallpaper flour that was obtained. Rye wallpaper flour, crushed more finely and containing less bran, belongs to the "peeled" variety. Wheat flour of the highest and first grade and seeded rye flour contain practically no bran and germ. Higher grades of fine flour make more lush products. Fine flour interacts better with water, and there are no bran, which weighs down the dough and therefore interferes with its good rise. Lower grades of wheat and rye flour contain larger particles. Coarse wheat flour, grit, consists of rather large particles. Uncooked yeast dough is not kneaded from such flour, which, if kneaded on grains, does not fit well and the products turn out to be dense and quickly stale.

Most suitable for making bread white wheat flour (extra and first grade), obtained from durum wheat. What are its advantages? Durum wheat is preferred because it is richer in gluten. The flour of these varieties is finely ground flour, it contains practically no bran and germ, and is rich in gluten. Such flour absorbs more moisture - the products do not stale longer, the dough rises well and forms a delicate crumb with uniform porosity. Wheat bread is said to be tastier. White wheat flour from durum varieties is called "bakery". Products made from wholemeal flour (gray wheat flour of the II grade), containing a certain amount of bran, have a nutty flavor, they contain vitamins, minerals, fats and fiber so necessary for the body. But such products are denser and less delicate and tasty. Wallpaper flour products are light brown in color and are even richer in nutrients.

Products from rye flour They are distinguished by their special taste and are very dense, since the resinous substances contained in the flour interfere with the formation of gluten. Rye flour is light or seeded (consists mainly of endosperm) and dark. According to the content of bran and germ, dark flour is divided into peeled flour (flour with a lower content) and wallpaper (with a higher content). To make rye products splendid, wheat flour is added to the dough. Adding to wheat dough is not a large number rye flour will give your baked goods a more interesting flavor.

Though barley flour consists mainly of endosperm, it is depleted in gluten and barley bread comes out flat, dense and quickly stale. But a small amount of barley flour gives wheat bread an unusual pleasant taste. Sweetish taste corn flour is made by grinding dried grains and does not contain proteins that form gluten. To give the corn bread fluffiness and softness, loosening is used with the help of chemical leavening agents or by adding strongly whipped proteins. To loosen the dough with yeast, a large amount of wheat flour must be added. Oatmeal flour also does not form gluten and is mainly used as an additive to bread dough, which gives the product a new taste and makes it more crunchy. Buckwheat flour is also widely used in combination with wheat.

How to store flour?

Wheat (white) and rye (seeded) flour, which do not contain germs, can be stored for up to a year in a dark, ventilated, cool place. Flour of inferior grades contains fat, which goes rancid over time. Such flour is stored under the same conditions for 2-3 months. Do not keep flour open when cooking, it becomes saturated with moisture, loses its properties and bugs can easily start in it.

Wheat bread is the most popular bakery product, considered a staple on every table. Differs in a balanced vitamin and mineral composition, excellent taste. The history of the appearance of bread goes back to the Neolithic era. In its original form, it resembled a baked gruel made from water and cereals. Descendants of such bread are made all over the world to this day. These include Indian chapatha, Chinese baobin, Mexican tortilla, North American corn and Scottish oat cakes.

It is believed that the first based bread originated in Egypt, where local conditions favored vigorous growth. To ferment the dough (as), bacteria in the air were used.

“Bread is the head of everything” - young people often hear from the older generation. Being the basis of nutrition for different peoples, it is considered a source of life and a symbol of labor. In Christianity, bread is used in the sacrament of Holy Communion.

Advantages and disadvantages

According to statistics, a person eats more than 15 tons of bread in his life. Which product to give preference: white or black?

From the point of view of nutritional science, bread is not a bright opinion among gastroenterologists. To improve the taste and appearance, manufacturers often replace the healthy dietary fiber of the product with less coarse fiber, which not only does not provide any value for the human body, but is also capable of causing harm. At the same time, the use of thermophilic yeast leads to dangerous consequences: a decrease in the level of calcium in the bones, the development of osteoporosis, the formation of stones in the gallbladder, impaired blood flow, liver function, and tumor formation.

White bread is a high-calorie product made from refined premium grade, which contains many simple carbohydrates. Promotes weight gain.

People with diabetes need to remember that wheat bread has a high glycemic index - 95. After eating it, the level in the blood instantly rises, the body switches to the emergency production of insulin. At the same time, the process of breaking down saturated fats first slows down, then stops completely.

Bakery products made from wheat are easier to digest by the human body, and the mineral compounds contained in them are absorbed faster than baked goods prepared on the basis. However, they contain fermentation-promoting substances. Low fiber content negatively affects intestinal function, which causes the formation of malignant tumors.

Interestingly, stale bread is more easily absorbed by the human body than fresh baked goods, which contain starch that acts as a paste. He, in turn, irritates the walls of the digestive tract. Crackers can injure the gastric mucosa, so they are not recommended for people with gastritis and ulcers, food poisoning, flatulence, after a complex surgical operation during the rehabilitation period.

The advantage of the rye product is its rich chemical composition. Black bread is a source of, E, fiber, lactic acid bacteria, iron, zinc, magnesium. It takes longer to digest than white, contains elements that interfere with the absorption of protein, calcium.

Scientists believe that aromatic baked goods based on wheat flour increase the risk of developing problems with the gastrointestinal tract, endocrine and cardiovascular systems. At the same time, white bread energizes, and black bread contributes to weight loss.

Production technology

Depending on the type of raw materials used, wheat bread is made from flour of the first (1st grade), second (2nd grade) or premium (premium) flour. The production technology implies preliminary cleaning of the grains from the shell containing the bulk of useful substances - vitamins, microelements, fiber. This depletes the end product. The higher the grade of flour, the less nutrients it contains.

White bread is produced in two types - hearth and molded. Their baking technologies practically do not differ from each other, while the first form is not used for the preparation of the first.

Bread production stages

Cooking dough followed by kneading the dough. First of all, the leaven is made from yeast and flour. The introduction of dough is a classic method of improving the quality of bread. The more the flour absorbs liquids, the softer the baked goods will be and the longer they will retain their freshness.

Making and adding dough to the dough is a long and costly process that significantly increases the production cycle. In this case, the output is a natural product. Dough production is carried out in a closed way. The process is fully automated and lasts at least 14 hours.

The finished dough is poured into a mobile bowl - a bowl, where additional ingredients are introduced. Then it is rolled under the kneader. Correct processing of the ingredients determines the appearance of the bread after baking.

To reduce labor costs and production costs, chemical additives are introduced into the dough - improvers. For example, to reduce the time spent on preparing the dough, substances are added to the composition of raw materials that absorb water faster than flour. Bread prepared using this technology turns out to be soft, fluffy, but very quickly stale and loses its taste.

The finished dough ripens at a low temperature for 14-28 hours. During this period, it goes through a natural fermentation process, enriched with taste and smell.

Dividing, forming the dough. The bakery uses three lines for working with raw materials: Japanese machine, divider-rounder, baguette.

The first one allows you to work with batter, with humidity up to 85%, the second, on the contrary, with dense. And the third one performs division operations.

To obtain pieces of the exact mass, the required values \u200b\u200bare set on the divider. The device weighs the workpieces on an electronic scale. At the same time, it is important to take into account that during the baking process, part of the water evaporates, so the mass of the blanks should be 10% more than the finished product.

Interestingly, the length of the baguette blank is checked manually using a tape measure.

After dividing, the dough is left to rest, otherwise the crumb will be "glued". Due to the high humidity and yeast growth, the workpiece is saturated with moisture inside the proofer.

Before baking, the dough is laid out on a baking sheet or proctor, be sure to grease with a mixture of water, flour, starch, or make cuts. Otherwise, the workpiece may lose its shape, become covered with bubbles.

Baking. The mold with the dough is placed in the oven, where it is blown with hot air. The finished bread is taken out using a wide shovel, sent to packaging, where the remaining flour is removed from it, placed in boxes. In no case should baked goods be sealed in a plastic bag, otherwise the crumb will become flabby and the crust will become soft. As a result, he "suffocates".

Bread prepared according to the classic recipe with the introduction of dough without adding any improvers will never grow moldy.

Chemical composition

Wheat bread is one of the most consumed foods in the world. Good taste, smell of fresh baked goods stimulate appetite, promote digestion. Bread starch is partially gelatinized, partially soluble, proteins are in denatured form, fats are emulsions. Due to the developed porosity and soft consistency, the availability of baked goods for the work of digestive juices increases.

The energy value of bakery products depends on the type of flour used. The lower it is, the less starch it contains, the more nutrients. Conversely, premium flour is almost completely devoid of valuable nutrients.

Bread is always dominated by carbohydrates (50%). They satisfy the body's need for energy.

Thus, the greatest value for the human body is provided by baked goods made from 2nd grade flour. Despite the rich chemical composition, heat treatment leads to the loss of 70% of the constituents. As a result, it is mainly starch that enters the body, contributing to weight gain.

In the digestive tract, bakery products break down into sugars, so the consumption of white pastries should be limited to diabetics. In addition, excessive craving for baking causes diseases of the endocrine system, destruction of intestinal microflora, obesity.

It is interesting that in a day people eat 9 million units of bread all over the world.

How to cook at home

For high quality baked goods, it is important to use fresh, dry, lump-free flour. If it is damp, it needs to be dried. To determine the suitability of flour, a pinch of the product is moistened with water, looking at the color. If it is light, then it is fresh, darkened - stale.

A prerequisite for obtaining airy, soft baked goods is sifting flour, which contributes to its enrichment with oxygen.

Recipe for making wheat bread with Provencal herbs

Ingredients:

• fresh yeast - 15 g;
• wheat flour of the 2nd grade - 400 g;

The finished bread has a golden crispy crust, porous crumb. Herb baked goods are best eaten with, salt, etc.

Output

Wheat is the most popular cereal crop, well absorbed by the human body. On its basis, white bread is prepared, which has a higher nutritional value (235 kcal per 100 g) than (190 kcal per 100 g). Characteristic features of wheat flour baked goods are high porosity (\u003e 50%), low humidity (45%) and acidity (4.2 degrees). The shelf life of the product is 24 hours.

Wheat bread made from coarse flours is more useful than from the highest, because it contains more vitamins and fiber, which improve intestinal motility. Sometimes white baked goods can be allergic. This is a normal reaction of the body to a high protein content in food and yeast. In this case, it is necessary to limit the intake of the allergen, consult a doctor.

In order for the bread to turn out lush and fragrant, in no case should the dough be allowed to cool. Otherwise, it will acquire a too dense consistency, it will be difficult to digest.

The dough is considered ready for further use after it is covered with bubbles and doubles in volume.

Correctly mixed, rested dough does not stick to your hands.

The readiness of the bread is determined with a wooden toothpick or sound. In the first case, it is thrust into the crumb, then gently pulled out. If it comes out with traces of dough - the product is baked, dry and clean - they take it out of the oven. In the second case, they knock on the bottom crust of the loaf. A distinct sound indicates that the bread is ready.

To avoid a gummy crust and sticky crumb, freshly baked baked goods are cooled in an exclusively natural way, allowing air to flow to the bottom.

Wheat products are perhaps one of the most beloved and popular types of baked goods in our country. Both old and young respect rolls and bread, drink teas with bagels and muffins, treat guests with pies and donuts.

Today, the range of products based on wheat flour is so huge that it will be difficult to even list it. It is enough to go to the appropriate department of any hypermarket and you will inhale an unimaginable aroma. There are baguettes, and donuts, and flatbreads, and with a variety of fillings.

But how much do we know about wheat flour and wheat, in general, apart from what we were taught in childhood? That bread must be protected, that you cannot play with it, that it is hard to get ... That "he is the head of everything."

Time, of course, has changed and today the stages of production of this main product in our life have become noticeably less labor-intensive, some have disappeared altogether. But that didn't make him worse. Or did it become? Today we will talk a little about this topic.

Today, in any store on the shelves, you will see a greater quantity of white wheat bread, because it is more in demand, and simply tastier. And it is considered more useful. Is it so?

Of course, the loaves that our grandmothers baked were distinguished by their special beauty, aroma, and also the purity of the recipe. They usually contained nothing but flour, water and salt.

Before the advent of yeast, homemade sourdough was used. Such baked goods simply did not need improvers and stabilizers, as they were eaten quickly. Today, manufacturers have to go to various tricks so that each bun waits for its buyer without losing quality and taste.

Nowadays, manufacturers add taste improvers and food additives, flavors, and sometimes dyes to the classic composition. But this does not change its basic composition, which includes many useful vitamins.

These are the following components: mono- and disaccharides, organic acids, saturated fatty acids, water and ash.

A simple white loaf contains fiber, vitamins of group B, E, H, PP, as well as copper, sodium, potassium, calcium, phosphorus, magnesium, copper, zinc, vanadium, chromium, silicon, iodine, magnesium, sulfur, boron, fluorine, molybdenum, selenium, zinc, iron, chlorine and cobalt, which in small amounts are very useful for the body.

If we consider the product in the ratio of proteins, fats and carbohydrates, then, of course, carbohydrates will receive the lion's share, their percentage is 83.6, respectively, proteins are 13.8%, and fats are the least, a little less than 3%.

Nutritional value and calorie content

The calorie content of a white loaf is 235 kcal. To understand how much this is, you can compare: with an hour of brisk walking, a person weighing 79 kg spends 309 kcal. 100 g of cucumbers contains 15 kcal, apples - 44 kcal, 100 g of 20% cream - 213 kcal.

Its energy value in the ratio of proteins, fats and carbohydrates is 7.9 g (~ 32 kcal), 1 g (~ 9 kcal) and 48.3 g (~ 193 kcal). Energy ratio (b | f | y): 13% | 4% | 82%.

• For a white bun made of premium flour - 266 kcal and BZHU value: 7.64%, 3.29%, 50.61%
• Whole wheat loaf - 259 kcal (9.13; 4.11; 47.14)
• Ciabatta - 262 kcal (7.7; 3.8; 47.8)
• Low-calorie wheat loaf - 207 kcal (8.7; 2.5; 34.6)
• Wheat toast - 313 kcal (12.96; 4.27; 51.07)
• Wheat flour loaf with added bran - 248 kcal (8.8; 3.4, 43.8)
• Hearth loaf made of second grade flour - 228 kcal (8.6; 1.3; 45.2)
• Sliced \u200b\u200bloaf of 1st grade flour - 259 kcal (7.7; 3; 50.1)

These are just some types of product with the calculation of kcal per 100 g and the ratio of BZHU. A more accurate value for each product name can be calculated using a calculator, which can now be found on various sites without any difficulty.

Useful properties and harm

As we said above, white bread contains a number of vitamins useful for the body. That is, by eating a slice of bread with butter at breakfast, we are doing ourselves a favor. But there is always a fly in the ointment in a barrel of honey, and there is one here too. In addition to all the listed benefits and benefits, this product can harm.

Than? By its quantity. Calories and starch in large volumes are excess weight and plaque in blood vessels. In addition, overeating white loaves and rolls can lead to intestinal problems and endocrine disorders. And if you abuse baking with sugar, you can "eat" yourself not only overweight, but also diabetes.

Eating a small amount of fresh bread every day is believed to lower blood cholesterol levels, strengthen the cardiovascular system, and also help cope with depression.

For a healthy person, you can not be afraid and eat your favorite product up to 400 grams per day. The fiber contained in it has a beneficial effect on all digestion processes. However, if there are problems with being overweight, then the amount of consumption must be reduced at least by half.

Sometimes, many go on a diet and completely deny themselves the pleasure of eating wheat flour products. Thus, they deny themselves and in the use of beneficial nutrients. In this case, a complete rejection is likely to be useless. You can simply reconsider the mechanism of consumption. For example, eat a wheat product only in the morning, or replace it with a less high-calorie one, for example, rye.

However, this option will not work for people with high acidity. It is better for them to eat wheat bread, and even then, in small quantities.

The conclusion from all of the above is the following: measure is needed in everything. Love buns - eat them for health, but alternate them with coarsely ground foods. Do you like white baguettes? Great, but don't forget about the rye and black loaves, they are delicious too! And no less useful, by the way!

Wheat bread varieties

The types of wheat products are divided very simply - according to the type of flour. That is, the product can be of the highest, first or second grade. There is also a third grade, the so-called wallpaper or wholemeal flour.

The premium product is made from the appropriate flour, therefore it turns out to be delicate white and very soft, since it is extracted from the very kernel of the grain and goes through more than one stage of processing. It is this kind of bread that is most of all "deposited in the sides", since it has absolutely no coarse fibers and cellulose in its composition.

The lower the grade, the more bran in the flour and the rougher the baked goods.

Wallpaper flour is usually used for diet baking or so-called “fitness baking”. It is so called because it contains more vitamins and trace elements than any other variety, and its high fiber content also makes it useful for the intestines, and therefore for the body as a whole.

Strange, but true: it is much easier to buy wheat flour of the highest and first grade in stores than wholemeal flour or even rye flour. Probably because the pastries are very tasty!

Wheat baking recipe according to GOST

According to the GOST recipe, a bun can be prepared according to the accelerated method using milk whey, reducing the two-stage fermentation process to a one-stage one, thereby reducing cooking from 8 hours to 3.5.

The bottom line is that some of the water in this recipe is replaced with whey. It is its acidity that gives the first impetus for dough fermentation. This recipe, by the way, can be used both for the first and second grade flour. The output will be a loaf weighing 1 kg.

Ingredients:

• Serum 140 ml
• Warm water 280 ml
• Flour 700 gr
• Live yeast 17.5 gr
• Salt 9 gr

Preparation:

1. First things first mix the water and whey. Note that you can play with amounts of both. The more the latter is, the more acidic the finished product will be. To obtain the desired moisture content of 60%, the main thing is that the total volume of the liquid is 420 ml. This is 700 grams of flour.

To get a not very bland loaf, it is enough to take 20 ml of whey and 40 ml of water for 100 grams of flour. Since flour we use today the amount specified in the recipe, we need 140 ml of whey and 280 ml of water.

2. Stir yeast into our whey water, stir thoroughly and add salt. Pour the resulting mixture into flour and mix with a special spatula for kneading the dough.

3. The moisture content of such a test should be 60%. That is, this means that 60% of the liquid is taken per 100 g of flour. And the total temperature of liquids is about 30 degrees. This is a very convenient ratio for kneading the dough with your hands, so when it reaches a suitable consistency, you can switch to manual kneading. The result should be a nice soft dough with gluten.

If the dough sticks to your hands or work surface, you cannot add flour, grease your hands or the table with vegetable oil.

4. After the dough becomes the desired consistency, it must still be crumpled in your hands, stretching and forming a kind of ball. It should not tear or break. To achieve such a state, it should be kneaded for about 10 minutes. Or even a little more, look at its state.

5. The finished dough should be put in a bowl, covered with a towel and sent to a warm place for proofing. The temperature of a warm place should be 29-30 degrees. A cooling oven is great for this, or a stove over a switched-on oven.

6. The dough should approximately double. After that, you need to wrinkle it again, stretch it and fold the ends in the center. We carry out all these procedures on the working surface of the table.

This stage of working with the test is very good for the final version.

The loaf is lush and porous.

During this time, the gluten of the dough will weaken a little and you can start forming the loaf.

8. We spread our ball on the work surface. And roll it out to the shape of a rectangle. After rolling, the dough becomes very pliable and elastic.

9. We twist our future loaf into a roll, pinching each turn of the rectangle properly.

We pinch the last turn well so that the dough does not come apart during baking. We also pinch the edges and push the “tucks” slightly inward, and roll it a little so that everything is fixed.

For this, rolled towels are sometimes placed under the paper. Thus, our product turns out like a support on the sides, or it is also called a "cradle".

If the dough is rather soft, such a cradle will not allow it to creep. But today it is quite elastic in our country and we do not use this moment.

11. Cover the dough with a towel or cling film and send it for proofing for 45 minutes at a temperature of 32 degrees.

12. Preheat the oven to 250 degrees and put a container with water at its very bottom, as the loaf should be baked with steam.

13. Remove the towels from the baking sheet, spray the workpiece with water from a spray bottle so that the top does not burst during baking and make 5-7 oblique cuts with a knife.

14. We send the baking sheet to the oven, after sprinkling it and the contents on it with plenty of water. There he will stay for 10 minutes at a temperature of 250 degrees.

15. Then we remove the container with water, move the baking sheet to a lower level, and bake for another half hour at a temperature of 200-215 degrees.

16. While our loaf is baking, we will prepare a starch mixture for lubrication. To do this, mix a spoonful of starch with a glass of cold water and put on fire until it is completely dissolved and thickened.

17. Remove the loaf, it is browned, but as you can see, it has a matte appearance without shine.

Therefore, immediately in a hot state, lubricate it with a starch mixture and leave it for about an hour and a half until it cools completely. The most beautiful glossy fragrant loaf will be a decoration and the main treat on any table!

It’s hard to resist and wait until it has completely cooled down. You just want to break it with your hands as soon as possible, and, burning yourself, eat the hot edge.

Recipe for sliced \u200b\u200bwheat loaf made from premium flour

GOST is the recipe that is approved by the authorities, but there can be a great variety of recipes for your favorite product. You can even become the author of your own bun!

Therefore, below we will tell you how to make white bread from premium flour, fluffy and soft like a puff. Not according to GOST, but simply, from the heart! By the way, the more sugar you add to this dough, the sweeter and richer your product will be!

We have already baked several loaves, and today we have a new recipe.

Ingredients:

• Flour 3 cups (glass volume 220 ml)
• Water 1 glass (glass volume 220 ml)
• Vegetable oil 6 tbsp
• Sugar 2 tbsp
• Salt 1 tsp
• Yeast 2 tsp (dry)

Preparation:

1. Pour the flour into a deep bowl. It must be sieved for oxygenation. For the measure we use a glass of 220 ml. We will measure them.

If the glass has a volume of 250 ml, then you can use that as well. And in this case, we will also need to add water exactly the same glass.

Add salt, sugar and yeast to the flour and mix thoroughly.

2. In the dry mass, make a dimple in the center and pour one glass of warm boiled water into it. The water should be just warm, no more than 36 - 38 degrees. If it is hotter, then the yeast will not be able to exist in it, they will simply die there.

As a result, the dough will not rise, and the loaves will turn out to be tough.

The dough will turn out to be quite thick, and it will take about 15 to 20 minutes to knead. If there is not so much time for kneading, then add another 50 ml of water, kneading will be a little easier and faster.

3. Immediately add the vegetable oil. Make sure it is odorless. It turns out very tasty if you add olive oil, or 50% sunflower and 50% olive oil.

4. We begin kneading with a spoon, gradually combining the liquid part with the loose one.

5. After it becomes difficult to knead with a spoon, place the dough on the work surface and continue kneading there.

As I said above, it is necessary to knead the dough from 15 to 20 minutes, that is, until it becomes even and homogeneous. It will be pretty easy to determine this. From lumpy and uneven, it should become soft, uniform, without any hint of lumps.

If your hands get tired, you can give them a break for 1 - 2 minutes. Or, at this time, the dough can be thrown lightly onto the work surface of the table from a low height. Thus, as if "beating" it.

6. Grease a bowl with vegetable oil and put the dough into it. Put it in a warm place and leave to infuse for about 1 hour.

6. After the dough has approximately doubled, we divide the ball into three pieces, that is, in total we get 3 loaves.

The cut shows that the dough has a large number of holes. This means that it is "alive" and will rise perfectly during baking.

7. We knead each piece in our hands and roll it out with a rolling pin to the shape of a rectangle, then roll it into a roll. We pinch along the edges to get a neat, loaf-shaped blank.

8. We put our blanks on a baking sheet covered with parchment paper or oiled with vegetable oil. We make transverse serifs so that the loaves are baked well and do not crack when magnified. Use a sharp knife for this.

And to make it even easier, you can sprinkle the surface of the loaf with water from a spray bottle.

9. We put the products in the oven heated to 200 degrees for 20-30 minutes. It is advisable to put a bowl of water at the very bottom of the oven. The forming steam will contribute to the appearance of a beautiful ruddy, not hard crust.

We hold the bowl for about 10 minutes, then remove and continue the remaining time to bake without it.

After the loaves are baked, you can brush the top with warm water so that the crust is not very hard. And also let them cool under a towel.

Eat with pleasure!

Making bread from 1st grade flour

If you are a lover of first grade flour (and this is also possible!) And prefer less processed flour, then the following recipe is for you!

Ingredients:

• First grade flour 500 gr
• Warm water 380 gr
• Dry yeast 2 tsp
• Salt 1 tsp
• Olive oil 2 tsp

Preparation:

1. Add all dry ingredients - salt and yeast to warm water, pour vegetable oil there and mix thoroughly.

2. Pour the prepared mixture into the pre-sifted flour and knead the dough.

First, stir with a spoon, as soon as it becomes difficult, we switch to manual kneading.

3. Cover the bowl with the dough with a towel and leave in a warm place for about an hour. During this time, it should rise approximately twice.

4. After an hour, we can see that the mass has increased in volume quite well.

Lubricate the baking dish with vegetable oil. We use it to process our hands so that the dough does not stick to them when we remove it from the bowl. We don't do anything else with the dough and put it in a mold, cover it with a towel. At this time, preheat the oven to 180 degrees.

The dough will stand for 15 - 20 minutes, take up all the free space in the mold and rise slightly again.

5. Before sending to the oven, grease our future loaf with an egg or vegetable oil and make several cuts. This is done to make it easier for him to climb.

6. We send our loaf to the oven for about 40 minutes, until golden brown. After cooking, let cool for about 10-15 minutes.

This recipe will be loved by those who want to bake a delicious aromatic loaf without spending a lot of time. You will be happy with the result!

Using sourdough to make bread

As we said above, not everyone loves baking with yeast, as if consumed excessively, they can harm the body. In this case, leavened bread comes to the rescue!

We have already covered in one of the previous articles. And today we will share with you a recipe for a delicious fluffy sourdough wheat bread.

Dough ingredients:

• Wheat starter 2 tbsp
• Water 200 ml
• Wheat flour 200gr

For the test:

• Flour 1 grade 800 gr
• Room temperature water 500g
• Salt 1 tbsp
• Sugar 1 tbsp
• Vegetable oil 2 tablespoons
• Prepared dough

1. Our starter must be prepared in advance by mixing the starter, flour and water. It should ripen for about 12 hours at room temperature. Then it turns into an excellent dough, which is used instead of yeast.

2. Put the dough into a deep bowl, pour warm water. You can knead the mass manually. and if there is, then you can use the kneader.

Then add sugar, salt and flour and knead the dough.

In the middle of the batch, add vegetable oil and knead until all the oil is absorbed.

3. The dough turns out to be quite soft and sticky, you do not need to be afraid of this and add flour. Cover the bowl with a towel and let it sit for about 30 minutes.

4. The rested dough will become slightly thicker.

We spread it on a work surface, generously dusted with flour and begin to knead it. This should be done until it becomes tender, soft and not sticky to your hands.

5. We divide the dough into two equal parts so that at the exit we get two loaves.

6. We grease the baking dishes with vegetable oil, place our workpieces there and leave them for proofing for about 2-2.5 hours.

7. After the future bread rises, we send the molds to the cold oven and turn it on, setting the temperature to 180 degrees, for about an hour.

8. After the oven, the ruddy part of the crust can be greased with butter or sprinkled with water to make it softer. Then let cool, covering the products with a towel.

Needless to say, the finished product is very tasty! So be sure to bake it and make your loved ones happy.

What types of bread are there

Almost all peoples of the world have a respectful attitude towards this product. And it is believed that it is necessary to approach its baking with a good attitude, that the dough is capable of conveying all emotions.

Probably this is so, because in different countries you can see with what love it is baked. And everywhere an affectionate and beautiful name has been invented for it.

• Slavic peoples and of course in Russia from time immemorial prepared loaves... Its peculiarity is that it is always round and baked from premium flour. Festive options are decorated with flowers and leaves cut out of dough. or animal figures. Sometimes receiving real masterpieces.

• Famous and delicious ciabatta belongs to the peoples of Italy. It is prepared with sourdough or yeast from premium flour, mainly with the addition of olive oil.
• French baguette - national pastries of France. Invariably pleases with its crispy crust and delicate crumb inside. The product has an elongated, rather thin shape.

• Turkish loaf - the most delicious in its category in the East, served for breakfast, lunch and dinner.
• Tiger bread baked in the Netherlands. From above it is smeared with specially prepared rice paste, due to which a characteristic recognizable pattern is obtained on the finished product.

• Choux pastry is baked on the American continent bagel... For this, only premium flour is used. And the taste of such a product vaguely resembles the taste of a donut.
• A three-hole pretzel based on malt, yeast and wheat flour is baked in Germany. And it is called pretzel.

• In many countries of the East, various cakes are baked from wheat flour, and they have different names. In the Caucasus, it is pita, in Armenia - matnakash... And in the Middle East they bake pitta... In Italy, a similar cake has a name focaccia, which can be very thin or thick. And it can be baked from unleavened or yeast dough.
• In India, the flatbread has a name naan, and in Israel - matzo.

• By the way, in Catalonia, in Spain, they bake delicious payes.It can be either completely round or have a definite shape, but invariably has a golden color and a crisp when cut.
• Daleba baked in China, and it is a type of Russian loaf. Representatives of the Russian diaspora began to bake it in Harbin. and now it can be found throughout China.
• And in Australia they bake dumper, the dough is prepared for it without yeast and proofing. This is an ascetic product based on soda and flour of the first or second grade. And his homeland is presumably Ireland.

Friends, I think this list can be continued almost indefinitely. In any country where wheat is grown, there is also bread. It can be prepared using different technologies, as well as have different nutritional value, but everywhere it is revered and is always at the head of the table.

The best bakers in the world cherish ancient national traditions, pass on the secrets of baking from generation to generation, and bake ciabatta, baguettes, loaves, loaves ... all over the world.

And we have the opportunity to enjoy the fruits of civilization and bake rolls and loaves in our kitchen. Fortunately, now all the secrets are revealed and you can bake almost any pastry from any country in the world. The main thing is that there is a desire for this and, of course, the mood.

Which is what I sincerely wish you. Bake delicious breads. And let it be delicious for you!

Enjoy your meal!

Wheat bread - a very tasty and satisfying bakery product that is found in the diet of almost every person every day. For many centuries this pastry has been one of the staples on the table.

Classic wheat bread, as a rule, has a round or square shape, a crispy light brown surface and a soft white crumb (see photo). According to a unified recipe, this product should consist of such ingredients:

• wheat flour;
• yeast;
• purified water;
• salt.

Also, the composition of such a product may include milk, granulated sugar and various spicy spices.

Today there are many factories engaged in the production of wheat bread. On an industrial scale, it is manufactured according to the flow chart, which consists of several stages. First, the flour is prepared. It must be sieved and, if necessary, mixed with other varieties. Then the remaining ingredients are added to the mixture and the dough is kneaded, following the technology. Having achieved the elasticity of the mass, it is divided into portioned parts, from which bread blanks are subsequently formed. After that, the products are baked, cooled, packaged in bags, and also necessarily marked and sent to points of sale.

Types of wheat bread

Depending on the type of flour used, wheat bread is divided into the following types:

• top grade - a bakery product, for the preparation of which flour of the highest grade is used, such a product is primarily distinguished by the highest quality, as well as excellent taste;
• the first grades - a product made from first grade flour; in terms of taste, such baked goods are inferior to the previous bread variety;
• second varieties - this type of bread is made from low quality flour (second grade), therefore it has a darker color and is rarely found on sale.

In addition, there are types of bread made from a mixture of different types of flour, as well as from wholemeal and whole grain flour. There are also wheat products with bran, seeds and even raisins and dried apricots.

Such baked goods may differ in shape. The bread assortment includes round and slightly elongated bread, as well as in the form of a brick and a loaf. In the latter case, the product is in whole and sliced.

How to choose and store?

In order to choose a fresh loaf of wheat bread, it is very important to inspect it externally. The surface of this product, as a rule, should be flat, without cracks. Correctly baked bread also has a crisp, uniform color. Too light surface indicates that the product is made from low-quality flour.

Good and tasty bread should not have burnt areas. If the product is sold packaged, be sure to pay attention to the presence of the label. It should contain information about the composition of the product, as well as about the manufacturer and the time of sale.

In the table below, we present all the main technological requirements that, according to the current GOST, wheat bread must meet.

The shelf life of bread made from wheat flour is a day if stored at a temperature of twenty to twenty-five degrees and at a humidity of up to seventy-five percent. It is recommended to use special sealed bread bins for storing this product. It is better to store fresh baked goods separately from yesterday's ones.

How is it different from rye bread?

Surely many are interested in knowing how this type of bread differs from rye bread. First of all, these baked goods have different compositions. Wheat bread is made from flour made from wheat grains, while rye bread is made from ground rye grains. That is why products differ in color, taste and aroma. Wheat bread is usually sweet and white, while rye bread is dark brown and sour.

Also, these two bread varieties differ in texture. The crumb of wheat bread is soft and fluffy, while the crumb of rye is usually firm and knocked down.

The difference between these types of bread is in their calorie content. Wheat product is more high-calorie product than rye one. Most nutritionists claim that baked goods made from ground rye grains are not capable of ruining the figure by “rewarding” it with extra pounds. That is why rye bread is often used in the preparation of diet menus.

Cooking use

In cooking, wheat bread is used not only as an addition to first courses. Quick and tasty snacks are often prepared on its basis, for example, hot sandwiches, toasts, etc.

Many housewives make croutons from such a bakery product, which they subsequently supplement with soups, salads and many other dishes. If you cut a loaf into wide slices, fry in oil and sprinkle with aromatic spices, you get delicious toast for beer. This bread snack is perfect with other alcoholic beverages.

Often, wheat bread is added to minced meat for cutlets. First of all, this is done for the density and stickiness of the mass.

Experienced chefs even stuff a bread roll and then bake it again. For this, all the crumb is taken out of the product, and its place is filled with any ingredients, for example, meat, vegetables, cheese, etc. It is noteworthy that the first time you cannot guess what such an unusual dish is made of. It looks very nice and delicious!

How to replace wheat bread?

"What is the substitute for wheat bread?" - this question worries many today, since finding a suitable alternative to these baked goods is sometimes required not only in the daily menu, but also in the dietary one. As it turned out, such a bakery product does not belong to the category of irreplaceable products. For example, if you are cooking cutlets, and the bread bin is empty, then you can add semolina to the minced meat. This ingredient will also add fluffiness and thickness to the mass. In the same situation, you can use wheat flour, oatmeal, or starch.

Everyone knows that bakery products also give the cutlets a pleasant smell, therefore, to make the dish more aromatic, add chopped zucchini or herbs to it instead of bread.

In addition, many are wondering how to replace wheat bread during the diet. In this case, the best substitute for a bread product is bread made from unpolished rice. Firstly, they have a low calorie content, and secondly, they contain a large amount of fiber. Also, many nutritionists recommend replacing this product with rye bread. As mentioned earlier, it is less nutritious than a wheat product, but at the same time it remains very satisfying.

How to cook at home?

In the life of every hostess there comes a time when there is a desire to cook real wheat bread at home. For such a case, it is recommended to prepare in advance, namely to stock up on the simplest and best recipes, as well as delicious and affordable ones. In addition, today there are a lot of recipes for this popular product. There are also many ways to prepare it. We suggest taking note of the table below. In it we have collected the best recipes for homemade wheat bread. In addition, we recommend watching the video below, which describes in detail how to make yeast-free sourdough bread with your own hands.

Homemade bread made from wheat flour has a very pleasant aroma and divine taste, as well as an excellent crisp crust.

Benefit and harm

Thanks to the rich chemical composition of wheat flour, the benefits of bread made from it are obvious. It contains many useful substances, namely vitamins (B, E, A), carbohydrates and minerals (Mg, Si, Fe, I).

An equally important role is played by the high calorie content of this bakery product. Scientifically proven, one hundred grams of these baked goods contains thirteen percent of the daily calories for women and eleven percent for men.

Due to the fact that such bread contains a lot of fiber, this product has the ability to reduce the amount of cholesterol in the blood. For the same reason, this baked product prevents the development of cancer of the digestive system.

Many doctors recommend wheat bread for men with prostatitis (inflammation of the prostate gland). Also, such baked goods are very useful for nursing mothers, but the first two months after childbirth it is recommended to include them in the diet in moderation.

Despite the fact that this product is immensely useful for humans, if consumed excessively, it can harm the body. First of all, it affects the intestines. First, the microflora is destroyed, after which various diseases associated with the gastrointestinal tract begin to develop. In addition, if you consume bread in excess of the daily requirement, the risk of developing diabetes increases. It is also recommended to reduce the amount of the described product in the diet for obesity, since the product contains a high level of starch.

Bread made from wheat flour belongs to the category of staple foods today. It is often eaten by many adults and children. Such a crispy and appetizing bakery product sometimes cannot be resisted even by people adhering to a dietary menu.

Every nation has recipes for baking bread. The bread recipe is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: you knead flour with water - and you bake bread. A recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is made from rye flour, bread is made from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to make, but it is considered to be healthier. Yeast-free bread can be prepared in two ways: using sourdough or using soda water. Sourdough bread recipe is old and more time consuming. Yeast-free sourdough bread is made from wheat germ or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all kinds of bread are countless. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is ritual bread. All believers eat bread during the fast. If you are considering baking lean bread, the recipe should be free of eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. You don't have to graduate from a culinary college to know how to bake bread. A person without a “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the tastiest. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to know how to bake rye bread. Make one time rye bread at home and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough of your choice. Homemade bread can be baked in an oven or a special bread maker. Homemade bread in the oven can be made by literally everyone. The oven bread recipe is virtually the same as any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. First of all, successful baking of bread at home in the oven is, of course, largely dependent on your oven. The bread dough should stand for 10 to 15 hours in a warm place. The bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be complete. And it's quite easy to bake bread in a bread maker. Bread maker recipes will not give you any trouble and will save you a lot of time. That's why she is a bread maker.

Make homemade bread! At your service is a black bread recipe, a wheat bread recipe, a Borodino bread recipe, a French bread recipe, a yeast-free bread recipe or otherwise a recipe for bread without yeast. Knowing how to bake homemade bread is also beneficial for making bread dishes. Of course, they will taste better from homemade bread than from store-bought bread. So do not be lazy and cook bread, recipes with photos will help you.