Scientists have found that smells affect well-being and a sense of happiness. Three odors affecting the human brain were identified: freshly cut grass, ground coffee and freshly baked bread. Yes, the smell of bread in many causes associations with home comfort, peace and tranquility. Especially, returning to the ancient traditions, it became fashionable to recall the bean bread. What it is? Is it useful? How to bake this in modern conditions?
A bit of history
From time immemorial, our ancestors baked bread. But they did it not from wheat flour, as it is today, but from rye. The rye crop at that time was considered a real disaster for the people, because it was the main food of the poor peasants. Until the mills were invented, the housewives ground manually with millstones. In appearance, they resembled huge round stones, the rotation of which required considerable physical effort. Instead of the yeast that is usual for us today, we used the ferment of our own preparation.
Grain, ground with millstones, gave coarse flour, not peeled from husks and debris. But when the technology of the milling process stepped forward, the rye began to grind finer and sift several times through a sieve. And then the name "peaked bread" appeared. So what is it? This is rye bread made from very fine and sifted flour.
It is interesting that rye bread was eaten in Russia only in villages. And the city nobility mainly consumed a product from white flour. It was for them for the first time that they began to clean and separate wheat flour from bran. And what is this - peklevanny bread, they did not even hear until the villagers poured into the cities in search of work. Wheat bread from fine flour was called sieve, and from finely ground rye - they began to call peklevanny.
Baked bread today
If in the last century the name of bread was well known, today many do not know at all what it is - peklevanny bread.
Interestingly, today this name is no longer needed. Why? Because today all the flour passes through the cleaning system, and therefore, all bread can be called peklevanny. In Soviet times, peklevanny bread was also called baked from rye flour of fine grinding and gradually began to add wheat flour in the ratio 80 to 20 percent.
Now, after a historical excursion into the past has made it a little clearer what peeled bread is, you can pay attention to other factors.
Is there any benefit and for whom
Today it is difficult to imagine a person who does not like bread. But one who monitors his health or figure can be understood when you want to eat an extra piece, but you have to give it up. Unfortunately, the calorie content of bread will not let you forget about the consequences. For comparison: in wheat flour per hundred grams, 242 kilocalories, and in peeled bread - 227 kilocalories per hundred grams. The indicators are average, it all depends on the manufacturer. But due to the addition of rye flour, peeled bread is superior to wheat bread in usefulness. It includes only 8% of the daily protein. But there are a lot of useful trace elements and vitamins.
Of course, one should not get carried away, especially with freshly baked bread. For the stomach, a hot roll can be heavy, but one or two small pieces can be eaten, treating yourself will not hurt. With calorie peklevannogo bread sorted out. This parameter must be taken into account when drawing up a daily diet. But what will be the correct recipe according to GOST?
Recipe for peklevanny bread in accordance with GOST
It is interesting that when they compiled the reclaimed bread according to GOST, the flour for it was not just rye, but also more finely ground than regular seeded. As you know, rye flour is whole grain, where 96% of the net yield. Whole grain is grinded into flour, only large components go to waste: husk and other garbage. Next to it is peeled flour, with a yield of slightly less than 86–87%, and the thinnest - seeded flour 63-65% of pure raw materials. It’s easy to guess which flour will be better. Of course, whole grain! But for peklevannoy bread used flour even finer grinding than sown. Today, this is simply not in production. Therefore, it is unlikely that it will be impossible to cook peeled bread exactly according to GOST.
But many for the formulation according to the state standard take ordinary rye seeded flour and mix 20% wheat flour with it, which was also included in the recipe according to GOST, but in a slightly later period of the Soviet era.
The first and most accurate recipe of 1939 was uncomplicated. To get 100 kilograms of finished products, they took:
- 65 liters of water;
- 63 kg of rye flour,
- 300 grams of yeast;
- 1.5 kilograms of salt;
- 2 kg of potato starch;
- 1.5 kg of vegetable oil.
Please note that wheat flour was not included in the initial recipe, it was added later.
The preparation method according to GOST 1939 looked something like this:
- Put the dough using yeast, rye peeled flour and water.
- Next, knead the dough from the resulting dough, rye seeded flour, salt, sugar and water.
- The soft dough was cut and left to proof.
- Well, the last step is baking bread.
Here are a few practical points:
- the duration of fermentation was 24–36 hours at a temperature of 35–38 ° C;
- bread was baked at a temperature of 210–220 ° .
Gingerbread man, gingerbread man - I will eat you!
Is it possible to bake peaked bread in a bread machine? The recipe is given below. What is needed:
- 290 ml of water;
- 1 tablespoon of sugar;
- 1 teaspoon of salt;
- 30 ml of vegetable oil;
- 310 grams of sifted rye flour;
- 80 grams of wheat flour (optional);
- 1 teaspoon of yeast or 200 grams of finished yeast.
Sourdough is prepared in advance; regular yeast is also suitable. Wheat flour can be added as desired or replaced with pure rye, but then the dough is longer. Both options correspond to GOST, just with the addition of wheat flour - a slightly later cooking option.
A bread machine is good because the process itself occurs without human intervention. The hostess will only need to bookmark the ingredients and display the program on the panel.
If we talk about the choice between yeast and sourdough, then proper nutrition implies the latter. Although it takes several days to prepare it, the wait will be worth it.
Sourdough Recipe:
- In a clean bowl, mix 50 grams of rye flour and 50 grams of water.
And that’s all. It remains only for seven days not to forget to take the leavened dishes out of the warm place, add the same amount of flour and water, mix and put back in place.
Such leaven is stored in the refrigerator for as long as necessary. The main thing is not to forget to get and feed it before cooking for a day: remove a little mixture and add a new portion. Or you can just pinch off 70 grams of kneading dough for the next baking. In the old days, bread was baked every day, so the leaven was stored for so long that it was passed on from generation to generation.
What is a part of bread
The composition of peklevannoy bread does not include anything that is not in the composition of an ordinary loaf, whether wheat or rye. The main condition is sifted rye flour, ground as finely as possible. And some (20%) wheat flour. If desired, you can add bran or caraway seeds, which will greatly enrich the dough with useful substances. Instead of water, some add milk, whey or buttermilk to the dough.
The main thing is that every piece of fresh bread should fill with a sense of peace and tranquility of everyone who tastes it.