Unleavened dough 

Rye-wheat bread "Stolovyi", or in the popular way gray - with sourdough. Shaped bread (brick) according to GOST recipe with photo The best recipes for baking brick bread

The recipe for this bread was approved by the Order of the NKPP (People's Commissariat Food Industry) No. 7 dated January 15, 1938, according to which the following weight ratio is established:

100 - flour;
1 - fresh pressed yeast;
1.25 - salt;
4 - sugar;
0.15 - vegetable oil.

This is another monument of the era of socialism, and it must be admitted, quite elegant. A mild creamy aroma, such a bready aroma, a thin crispy crust, a sweetish crumb - all that is needed to pamper the builder of communism, and for us, this is another bread that awakens memory patches associated with the pleasant moments of the Soviet past.

This bread can be either a hearth, for it the dough is made stronger, or shaped, which I baked.

The bread dough is prepared on a dough of 50% flour with compressed yeast.

RECIPE for 2 breads in molds No. 3-2 (oval, cast, 243x128x115 mm) from 1 kg of flour:

Dough (3-4 hours at an initial temperature of 27-30C, to an acidity of 3-3.5 degrees):

500 g - premium flour;
400 g - water (30C);
10 g - fresh pressed yeast.

Dough (1.5 hours at an initial temperature of 29-30C to an acidity of 2.5-3 degrees):

900 - dough (all);
500 g - premium flour;
180 g - water (I took 200 g for the mold);
40 g - sugar (dissolve in water);
12.5 g - salt (dissolve in water).

The amount of water in the dough is variable and depends on the moisture content of the flour. The consistency of the dough for tin bread should be slightly softer than average, for hearth - medium consistency.

After an hour of fermentation, the dough should be kneaded well, preferably with a kneader, in another way it is called kneading, this is necessary to obtain a more finely porous and uniform crumb structure.

Divide the fermented dough in half, randomly shape the pieces, trying not to capture large portions of air inside the dough, place them in greased (I have simple margarine) molds. Leave a full proofing (60 minutes) with steam humidification at 30-35C.

Bake for 1 hour at 220C bottom / 220C top with steam (for the oven).

Some illustrations.

I slightly tweaked the premium flour, "contaminated" it for some imitation of flour from the 30s of the last century, replaced 50 g with c / z spelled flour, and added a pinch of white rye malt. But, unfortunately, I guessed to do this not with all the flour, but only with flour for the dough. The flour in my dough went clean premium.

Fermentation of the dough in 4 hours at 30C:

And only then I "diluted" the flour, which is a pity, all this would work well in the dough:

The dough was kneaded in a slow dough mixer for 30 minutes. Then he gave 60 minutes of fermentation, after which he kneaded for another 10 minutes (made a break). After interrupting, I put the dough into a container, gave 10-15 minutes of rest and started molding:

Parted with steam in a warm place (in an oven with boiling water while the oven was warming up), about 70 minutes.

Then he baked for 60 minutes, while baking he felt the same aroma. Chilled on grates.

If you decide to please yourself incredibly delicious pastries, then it is worth making real bread in accordance with GOST. Such a loaf turns out to be incredibly fragrant and tender. The inside of the bread is very soft and pliable. At the same time, on top, it is covered with an appetizing and crispy crust, which is so pleasant to savor with coarse salt or slices. homemade ham... Having learned a step-by-step recipe for making real homemade bread, you no longer have to eat that "surrogate" that is sold in stores today under the guise of this pastry. You no longer need to serve food full of preservatives and chemical additives to the table. Try this option! You will surely like it!

Cooking time - 5.5 hours.

Servings Per Container - 1.

Ingredients

To bake delicious, fragrant, real bread in accordance with GOST, we need to use the following set of simple products:

  • first grade flour - 200 g;
  • fine salt - 1 tsp. with a "slide";
  • high-quality flour - 200 g;
  • dry fast-acting yeast - 1 tsp;
  • vegetable oil- 1 tbsp. l .;
  • drinking water - 260 ml.

How to bake real bread according to GOST

We decided to bake a real homebaked bread according to GOST? Do not worry! There is nothing impossible about such a culinary task. Everything is done very simply. It is recommended to follow step by step recipe with a photo and follow all the tips given.

  1. First, prepare all the ingredients.

  1. Make flour of the first grade. Pour in the required amount of product. Sift it through a fine sieve into a deep dish or small bowl.

  1. Prepare flour top grade... First, measure the amount of dry powder indicated in the recipe on a scale. Sift too. You can do this immediately to the first grade flour.

  1. Pour salt into the flour mixture. Dry fast-acting yeast is also added here. Everything is thoroughly mixed so that the composition becomes homogeneous.

  1. Gradually add drinking water to the dry mixture room temperature and knead the dough. First stir everything with a spoon. When the mass is almost formed, add a spoonful of vegetable oil.

  1. Then go to manual kneading. The dough is laid out on the work surface. It must be thoroughly kneaded for 5 minutes, after which the composition is sent for proofing for 2.5-3 hours. The mass should stand in a closed container and warm.

On a note! During this time, the dough will increase in size by about 3 times.

  1. After 2.5-3 hours, knead the mass.

  1. After the specified time has elapsed, thoroughly knead the composition. First, spread the mass on the table, then roll it into a kind of roll.

  1. Place the dough piece in a bread pan. The container is pre-lubricated with vegetable oil. The dough is pressed down on top. The workpiece is covered with a towel. It should be left for a second proofing. It will take 40-50 minutes. During this time, the mass will rise almost to the edges of the form.

  1. The bread is sent to an oven preheated to 180 degrees. Bake it for 45-55 minutes.

Note! In the process of baking real bread in accordance with GOST, do not open the oven door!

Without any additives, flavor enhancers, eggs and milk, real bread is obtained. Such pastries turn out to be very satisfying and aromatic.

I don’t know about you, but I’m pretty tired of the plastic bread that is sold in our stores. The complaints are not only about the taste of store-bought bread, I suspect that the composition of this bread is far from being as harmless as indicated on the label. I still remember the taste of the bread that was baked in bakeries according to the old GOST standards without the use of improvers and other additives.

While searching, I tried several recipes, including the one everyone liked, and found my own perfect option... it tin bread prepared in accordance with GOST by the sponge method.

The taste and texture of the crumb is very similar, or rather, identical to the classic pan bread. The only thing that I could not repeat the shape. But here everything is much more complicated. The fact is that special cone-shaped forms are used for baking tin bread at bakeries. This is how she looks

I do not have such a shape and I use a non-stick rectangular shape with a volume of 1.5 liters. For this recipe, that volume works just fine. Since the bread in the process of proofing and baking increases almost 3 times.

To find out the volume of your shape, pour water into it. The amount of water is equal to the volume of the mold.

Formulated bread recipe according to GOST

Ingredients:

For dough:

250 ml warm water

220 g wheat flour top grade

4 g yeast

For the test:

280 g flour + 50 g per kneading

100 ml warm water

For lubrication bowls 3-5 ml vegetable oil

How to make tin bread in accordance with GOST photo recipe

1.Let's make a dough. Combine the sifted flour and yeast.

Flour must be sieved, this will enrich it with oxygen and help the dough rise better, and the use of sifted flour will prevent foreign particles from entering the product.

2. Pour warm water into the bulk ingredients (water temperature 36 - 38⁰С). To knead the dough without lumps, you need to add liquid to the flour, and not vice versa.

3. Knead batter, cover with plastic wrap or a towel and leave in a warm place for 3.5-4 hours. During this time, the dough will fit and increase in size by 2-3 times.

Ready dough

4. Making the dough... Dissolve the salt and sugar in the remaining water. Add the sugar-salt solution to the fermented dough, mix. Next, add the remaining flour and knead the dough.

5. Place the dough on a floured table and knead until it stops sticking to your hands. Well-kneaded dough, when pressed lightly, will return to its shape.

6. Grease a deep bowl with vegetable oil, put the kneaded dough there and cover with plastic wrap. Leave it to rise in a warm place for 30-60 minutes. The proofing time of the dough depends on the room temperature. The dough will be ready for molding when it has doubled in size.

Dough after full proofing

7. Shaping the bread. Ready dough transfer from a bowl to a table and let it rest a little, about 5 minutes. To prevent the dough from sticking to the table, the table can be greased with a small amount of flour.

Avoid using large amounts of flour, as in this case ready-made bread will delaminate when sliced.

8. Roll out the dough into a 2 cm thick layer.

Wrap in a roll.

Place the formed dough piece in a baking dish. If you have a non-stick mold, brush it with a little oil.

9. Leave the bread to rise for another 30 minutes. If the room is cool, the proofing time can be increased to 60 minutes. As a result, the dough piece should almost double in size.

Approached dough piece

When the dough rises, it will have a beautiful hat. If you cover the dough with plastic wrap or a towel, the top of the dough will rest against the towel and it may not work out nicely. To avoid this, I do not cover the dough, but so that its top does not wind up I put it in the cabinet.

10. Preheat the oven to 220⁰C and place a bowl of water on the bottom. The water from the bowl will evaporate and steam will form in the oven, which will provide our bread with a crispy crust.

11. We bake bread. After the dough piece has come up, we put it in the oven and bake the tin bread for the first 20 minutes at a temperature of 220⁰С. Then we reduce the heating to 200⁰С, remove the bowl of water and bake for another 20-30 minutes. The baking time depends on the characteristics of your oven.

Homemade bread always turns out to be more magnificent and tastier than the purchased one. The advantages of home baking are so obvious that for those who have tried it once, there is no need for proof.

Homemade bread is valued much higher than industrial bread. Already during baking, it fills the house with breathtaking aromas and creates a magical atmosphere of comfort and warmth. Plus, homemade bread stays fresh much longer. This is especially true for wheat bread.

Bake simple at first glance, but incredibly tasty wheat bread-brick. This is a great alternative to toast bread - wheat bread is ideal for making sandwiches and sandwiches. The brick turns out to be very delicate, porous and lush. And all because there are no industrial additives in its composition and nothing prevents it from "getting fat" and "prettier" during proving and baking.

Cooking time: 2.5 hours.
Output: standard loaf

Ingredients

  • 160 ml of water plus 2 tbsp. spoons for covering the top
  • 300 grams of wheat flour
  • 2 tbsp. tablespoons of vegetable oil
  • 1 tbsp. spoonful of sugar
  • 1 tbsp. a spoonful of sesame seeds
  • ¾ teaspoon dry yeast
  • ¾ tsp salt
  • ½ teaspoon starch

Preparation

Big photos Small photos

    In slightly warm water dissolve salt and sugar. Separately mix flour and yeast. The flour must be sifted.

    Add water and vegetable oil to flour and knead elastic dough... This will take you about 5 minutes. You can knead the dough in a food processor or bread maker.

    Remove the dough dishes covered with a clean towel to a warm place. Leave the dough until it has grown 2-2.5 times. This will take about 1 hour depending on the ambient temperature.

    Roll the finished dough into a layer about a centimeter thick. The width of the layer should match the width of your baking dish.

    Then roll up this layer with a roll. Thanks to this, wheat bread will have a beautiful round shape.

    Place the resulting roll seam down in a mold greased with vegetable oil.

    Cover the baking dish and put it back in a warm place for proofing. When the bread doubles in size while baking.

    Preheat the oven to 200 degrees. In the meantime, make cuts on the surface of the loaf with a sharp knife, mix the water with the starch and spread the liquid over the bread, then sprinkle with sesame seeds.

    Send the brick to the oven and bake for 30-35 minutes until a delicious golden brown crust forms.
    Allow the finished bread to cool slightly on the wire rack before cutting. Bon Appetit!