The technology how to make bread was well known to our ancestors. From ancient times Ukrainian people baked bread from sour dough. For everyday they used rye flour and wheat flour was used on holidays. The whole process was a ritual full of mysterious magic.
Bread followed every person through a lifetime and made an invisible connection to the Universe. It was the first present at birth, an initiation, for birthdays, weddings, holidays and funerals.
Bread has a variety of shapes and sizes, depending on the event and purpose: great – as gathered harvest, round – as the sun, elegant and artfully decorated -like symbol of the rich and happy married life.
Traditionally bread is made from flour, dough starter and water and to make the taste especially better were added different ingredients such as milk and eggs.
A lot depends on the quality and condition of flour and that's why the milk is poured very slowly and taken less if necessary, if the dough is quite dry, and vice versa - if the dough is too liquid, then you need to add a little more flour
Also remember that if the baked bread cracked then it didn't stay enough time for the sourdough, if it raised and sunk on top - it stood too much.
If the baked bread is ready is checked with the help of toothpick : to gently pierce the surface and push the toothpick into the bread when it is easy to come back - the bread is ready.
- rye flour - 200 g
Rye (Secale cereale) is a grass grown extensively as a grain.
Rye flour is high in gliadin but low in glutenin. It therefore has a lower gluten content than wheat flour. It also contains a higher proportion of soluble fiber. Alkylresorcinols are phenolic lipids present in high amounts in the bran layer (e.g. pericarp, testa and aleurone layers) of wheat and rye (0.1-0.3 % of dry weight)
- buckwheat flour - 200 g
- wheat flour - 200 g
Wheat flour is a powder that is obtained by grinding wheat..
Wheat varieties are called “clean”, “white”, “brown” or “hard” if they have high gluten content, and they are called “soft” or “weak” flour if gluten content is low. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten
- sourdough - 300 g
- oil - 50 g
- milk - 100 g
- egg - 1
- salt -
Salt is a mineral substance composed primarily of sodium chloride (NaCl)
Salt is present in most foods, but in naturally occurring foodstuffs such as meats, vegetables and fruit, it is present in very small quantities. It is often added to processed foods to make their flavour more appealing and is also present at higher levels in preserved foods.
In many East Asian cultures, salt is not traditionally used as a condiment.In its place, condiments such as soy sauce, fish sauce and oyster sauce tend to have a high sodium content and fill a similar role to table salt in western cultures. They are most often used for cooking rather than as table condiments.
Table salt is made up of just under 40% sodium by weight, so a 6 g serving (1 teaspoon) contains about 2,300 mg of sodium.
Sodium serves a useful purpose in the human body: it helps nerves and muscles to function correctly, and it is one of the factors involved in the autoregulation of water content (fluid balance). Most of the sodium in the Western diet comes from salt
Too much sodium is bad for health, and health organizations generally recommend that people reduce their dietary intake of salt. High salt intake is associated with a significantly greater risk of stroke and total cardiovascular disease in susceptible people. In adults and children with no acute illness, a decrease in the intake of sodium from the typical high levels reduces blood pressure and provides a health benefit, and a low salt diet results in an even greater improvement in blood pressure in those with hypertension than in those without. A reduction in salt intake of 5 g per day has been found to be associated with a 23% reduction in the rate of stroke and a 17% reduction in the rate of total cardiovascular disease. The World Health Organization recommends that all adults should consume less than 2,000 mg of sodium (5 g of salt) per day. A 2013 report from the Institute of Medicine states that there is insufficient evidence to show that there is any additional benefit in lowering sodium intake to less than 2,300 mg per day.
- sugar -
Sugar is the generalized name for a class of chemically-related sweet-flavoured substances: carbohydrates, composed of carbon, hydrogen and oxygen.
1. Sift all types of flour into one big dish with sourdough starter.
2. Add egg, melted butter (25 g), salt and sugar, slowly pour milk.
3. Mix all ingredients and knead the dough.
4. The dough put in a deep plate, cover with a lid but make it a little bit open for dough "to breath". Put in a warm dark place for ~ 10-12 hours. Then take out our dough well and pass over , forming a round loaf , put in greased form , cover with a towel and put in a warm place for another ~ 10-12 hours. Then bake in a preheated 200C oven for 35-45 . minutes.