In order to understand the conditions under which bread is prepared and what the real price of one loaf is, the AiF correspondent went to production - to a private family bakery.

White or grey?

A family bakery is located in a small business center. Everything is baked here: from the usual wheat loaf to baguettes, croissants and muffins. Before entering the production, you need to disinfect your hands and shoes, change into special clothes so that dirt and dust do not get into the dough.

“Do you know how hard it is to find good flour? - complains bakery owner Roman Bunyakov. “She comes to us from Orenburg and Penza.” The baker shows me two types of flour: wheat and rye. “Quality wheat flour cannot be crystal white - it is ivory, velvety, slightly starchy to the touch, but it should crunch when squeezed in the hand. - The novel immediately demonstrates this. “However, it is bleached in order to sell the customer a perfectly “white” bread.”

Roman shows me his bread made from wheat flour: it is grayish in color. "Any flour will darken when baked, even if it's mixed from different varieties," he explains. “We use flour with good gluten and high protein content, which allows us to form the correct structure of the bread.” The baker presses hard on the crust and releases. The loaf returns to its original shape. “If the flour from which this bread was made had little gluten, it would have remained with a dent,” says Bunyakov. - But in Russia there are very few natural flours with such indicators. Buyers take almost all the grain from the fields for a penny, from them the grain goes to mills and factories. From there, the flour in bags and flour trucks goes to the packaging enterprises and only then to the shelves of shops and bakeries.”

Large producers want to buy cheaper flour from mills, but with good gluten. “And mills of gigantic volumes mix bad flour with good flour and sell such a mixture for 16 rubles. And for the sake of us, who do not need such a trick, it is unprofitable to change the entire system, ”says Roman. For the average buyer, it remains a mystery what is actually in the bag of flour and where it was produced.

We pass by a large vat with kneaded dough. I see that it contains flour with some particles. “This is just whole grain flour, in which the shells of the grain remained,” the baker explains. “They enhance the beneficial properties of bread, so we add 5-7% whole grain flour to premium flour.”

Click to enlarge

What's in the dough?

It is almost impossible to understand by eye what mixture of flour bread is made from. Because flour improvers, baking powder and flavor enhancers come into play. The improver is a white powder that is diluted in water and added to the flour before kneading the dough. “Out of 100% of raw materials for bread, only 1% will be for improvers, so no examination can detect them,” the baker complains. The quality of the flour used can only be shown by the finished bread: if it crumbles, it means that there is not enough gluten in the flour.

All the bread in this bakery is made by hand: the dough is kneaded for several hours, then it must be infused, baked and cooled for several hours. “If the baker does not knead the dough, large cracks or other defects will appear on the bread. - Roman shows me a hole in the crust of rye bread. “That’s where carbon dioxide came out of, for example.”

Before us is Borodino pan bread with coriander. It is baked at a temperature of 246-258°C and must retain 46% moisture. “The freshness of bread is determined by the amount of moisture inside it. If the bread is not properly proofed at 100% humidity, then the product will float, if at 60% the crust will dry out. If the manufacturer wants the moisture to remain as long as possible on low-quality flour, then he adds stabilizers: then the water is retained and the bread does not dry out. There are no natural ways to keep bread for more than 3 days.

It takes from 12 hours to create any kind of bread without accelerators. The accelerator can cut this time at least in half. “Before packing, the bread needs another two hours to cool down,” adds Roman. - Customers need to understand that it can take 12 hours for fresh bread to be delivered to the store. Large producers sometimes put tomorrow's production date, and the consumer thinks he is getting fresh bread.

Not a single loaf of bread in the bakery is stored in cellophane, Roman sells pastries exclusively in open paper bags - this is how the bread breathes. “Firstly, cellophane hides the appearance of the bread, and the buyer will not even understand whether the crust is baked or not. And it should be fried and crispy. Secondly, cellophane creates a greenhouse effect and takes away moisture. Because of this, bread loses its properties, the crumb becomes dry, and mold can form on the crust, ”explains Bunyakov. By the way, the baker is sure that bread already cut into pieces and packed in cellophane cannot be stored without spoiling for 5-7 days - unless, of course, it is stuffed with stabilizers and preservatives.

The raw material cost of a long loaf from Bunyakov is 30-35 rubles. Roman buys flour for -45-50 rubles. per kilogram, and from 1 kg of flour he receives two loaves of 1 kg of bread. “Quality bread without additives and from good flour cannot cost 15-20 rubles,” the baker is indignant when I wonder why he has such high retail prices. - Stores always cheat on products at least 100% of the factory price. So, such bread initially costs 10 rubles. Let's subtract the producer's earnings (at least 3 rubles), the cost of water, yeast, light, etc. It turns out that flour costs less than 5 rubles? And what quality should it be?

Which loaf didn't pass the test?

The Union of Consumers "Ros-control" tested the most popular bread - a sliced ​​loaf of wheat flour of the highest grade, the recipe of which was developed in the 50s. XX century.

5 samples of well-known brands were sent to the laboratory: Kolomenskoye MBKK, Nastyusha, Zernitsa, VkusVill and Schelkovokhleb.

The only loaf whose difference from the others was immediately evident was the product of Schelkovokhleb. If the labeling of other firms indicated that the bread was made according to GOST, then this loaf only imitated "Nareznoy", but was made according to TU.

The first thing the experts checked for the purchased loaves was whether they contained a “potato stick”. “This disease can be caused by soil microbe-contaminated flour,” explains Andrey Mosov, head of the expert direction of NP "Roskontrol". - Her pathogens die during baking, but their spores persist. The stick multiplies when the product is stored incorrectly.

After 36 hours, this disease manifested itself in the Nastyusha, Zernitsa, VkusVill loaves. According to Mosov, such bread will quickly become inedible, which means that the buyer will simply throw away the money.

Another unpleasant moment is a violation in the labeling. On the samples of "Kolomenskoye MBKK", "Nastyusha", "Zernitsa", "VkusVill" there were no indications of the type and grade of flour. And the label of Schelkovokhleb lied about the mass fraction of fat: 2.3% was indicated, but in reality it was only 0.9%. As it turned out, all manufacturers saved on fat, but not so much: instead of the declared 2.9%, the rest had from 1.9 to 2.1%.

It turned out not very good with the crumb of loaves. So, for Kolomenskoye MBKK, Nastyusha, Zernitsa and VkusVill, the crumb was uneven and with voids, while for VkusVill it was inelastic and crumbly. And the taste of loaves left much to be desired: the Kolomenskoye MBKK and Nastyusha had unpleasant lumps when chewed, and VkusVill gave a bitter taste. The only high-quality crumb turned out to be in the “Schelkovokhleb” loaf: baked, elastic, without lumps and traces of non-mixing. “If bread is made using accelerated technology, that is, with the addition of improvers, then the crumb may turn out to be bad. At the same time, the volume of products can be overestimated, with excessively large porosity and voids," Natalia Semyonkina, a leading researcher at the Research Institute of the Baking Industry, is sure.

And the mark "excellent" for the selected flour was given to two loaves: "Zernitsy" and "VkusVill" - the mass fraction of protein in them was 7.5%, which indicates the high quality of the flour used.

Expertise results*
Manufacturer	Flaws
"Kolomenskoye MBKK"	Uneven porosity, clumping, inelastic crumb, broken label, High acidity (but within acceptable values).
"Nastyusha"	Uneven porosity, the presence of voids and clumping, inelastic crumb,
"Grain"	Uneven porosity, the presence of voids and crumbling, inelastic crumb, Signs of potato disease of bread after 36 hours of exposure.
"Vkusvill"	Slight aftertaste of bitterness, uneven porosity, presence of voids, inelastic crumb, Signs of potato disease of bread after 36 hours of exposure.
"Schelkovokhleb"	Mismatch of the mass fraction of fat indicated in the labeling.
* Provided by the Union of Consumers "Roskontrol".

Lesson objectives: to continue acquaintance with how plants feed a person; to cultivate respect for bread, for the labor of people connected with the production of bread and other products.

Planned achievements of students: learn what bread and cereals are made of; learn to distinguish between types of cereals.

Equipment:

• At the teacher- interactive whiteboard with presentations "About bread and cereals".
• Students have - disposable plates; samples of buckwheat, millet, oatmeal and rice groats, rye and wheat bread, spikelets of rye and wheat, which should be laid out on desks before the lesson.

During the classes

– Now you will watch the video, listen to the song and answer, what will the lesson be about?

The musical introduction to the lesson will be the melody of the song "Bread is the head of everything." ATTACHMENT 1 .

– What will we learn in the lesson?

D. About bread.

– What do you already know about bread?

D. That it is tasty, healthy, etc.

– What else do you want to know?

- Who carefully watched the clip? What else are we going to talk about today?

- What do you know about cereals?

D. Useful.

– When they say that, Kashi didn't eat much?

D. About weak children!

– What else do you want to know about porridge?

- And when do you usually eat porridge?

D. For breakfast.

– Do you know what porridge is made from?

D. From cereals.

– Do you want to know what plants give us these cereals!

- So, what will we try to find out today: what are bread and cereals made of? Types of cereals and breads?

- Why do they say that “bread is the head of everything?”

It is nutritious, not boring. (Proverb: "Everything is boring. But there is no bread!")

– Who knows how bread is made? And from what plants? What kind of flour?

D. plants that a person plants?

– And only bread can we get from these plants?

D. No. But also cereals.

– Yes. And the first plants we'll talk about are these? We turn to page number 69. Wheat and Rye.

- Find these plants on the tables in the herbarium! Show me wheat? And now rye? Compare 2 spikelets. How are they similar, how are they different?

D. Spikelets and color are similar, but the length of the "awn" is different.

– And on the slide, determine which plants are shown? Where is my rye? Where is the wheat?

- Is the same bread obtained from these cereals? You have bread on the tables, taste it, smell it?

- Guess what grains the first, white bread is made of, and what the second one is made of?

- And what kind of bread do you eat at home more often?

- Why?

It used to be said that
Mother Rye
Feeds everyone.
Wheat is optional.

D. Planted more ...

– And what kind of bread is healthier?

For the teacher. Children express their guesses, after which the teacher reports that the weather conditions in most of our country are not very favorable for growing wheat. Therefore, in the old days, rye was grown more, and white wheat bread was considered a festive, “lordly” bread. But even for many centuries the social status of a person was expressed in the choice of a type of bread. The darker the bread, the lower the position. This was due to the fact that premium flour was produced only from durum wheat, which was difficult to grind, therefore, millers asked for a higher price for it. Today, bread preferences have changed polarity. Dark and grain varieties of bread are often valued higher than white ones, as they are healthier.

The material is fixed when completing the task in the workbook No. 1 p.54

What is made of what? Connect with arrows.

WHEAT		RYE
RYE FLOUR		WHEAT FLOUR
WHITE BREAD		BLACK BREAD

Raise cards, who coped with the task. Who made it. And who has experienced difficulties?

PHYSMINUTE:

The wind blows over the fields
The wind blows over the fields
And the grass sways.
(Children gently swing their arms over their heads.)
The cloud floats above us
Like a white mountain
(Sipping - hands up.)
The wind carries dust over the field.
The ears are leaning
Right-left, back-forward,
And then vice versa.
(Tilts right-left, forward-backward.)
Mice hide in the rye.
How to see them tell me?
A vole is hiding in a burrow.
Show yourself, you bastard!
(Squats.)
We're climbing the hill
(Walking in place.)
And let's get some rest.
(Children sit at their desks.)

– But is bread only made from wheat and rye?

- What else? In addition to bakery products, semolina is made from wheat - it is called "liquid bread" for children, in which there is a lot of vitamin, and kvass is made from rye flour.

– And what else does a person grow in the fields? Look at the slides?

D. Rice, oats, etc.

- Yes, a lot of plants are grown by a person in the fields and use grains? Now let's take a closer look at some plants.

A slide will appear, and you have a herbarium on your table. In which you should find such a plant, determine what kind of plant it is. name me to say and find its seeds that the person uses. We put the seeds of this plant in your cups on the plant itself, found in the herbarium. APPENDIX 2.

Buckwheat field, buckwheat
Millet field, millet
Oat field, oats
Rice field, rice

Well done guys did a good job.

– Open the textbook on page 71.

- Compare photos of cereals with drawings of plants.

- But plants do not immediately turn into porridge. Let's reiterate what we take from each plant.

Let's find on p. 70 what they first turn into.

1. Cereals
2. Millet
3. Coffee beans
4. Rice groats
5. Buckwheat grain

– Already from the grains of these plants we get our cereals.

- And now let's check how you remember on the interactive whiteboard, you need to do the same task! We go out 1 person from the group and compare the grains and the plant. APPENDIX 3.

- You correctly identified which plants feed us ...

– The buckwheat plant gives us buckwheat groats, from which buckwheat porridge is then cooked;

- Millet gives millet groats, or millet;

– Oats - oatmeal, etc.

What plant and grain do not have the same name?

D. "millet - millet."

– And why?

- Try blindfolded to guess what's in the plates!!!

The whole group comes out, and you put plates with grains or parts of a plant for them, and they name what everyone has. One will have rice, another will have millet, and so on.
- Consolidation of this material is carried out using tasks No. 3 and No. 4 in the workbook (p. 55).They are best done in pairs, and then collectively check.

– So, let's get back to the goal we set at the beginning of the lesson, shall we?

What have we learned about bread?

- What about porridge?

– What else would you like to know? Where can we look for answers to your questions not found?

D. In books or the Internet ...

– Now take a close look at page 70 and tell me what we haven't talked about yet?

D. About tea and coffee?

– What do you know about them?

– What do you want to know? That's what we'll talk about in the next lesson.

Ripe ears are harvested, the grain is ground into flour, from which everyone's favorite bread is baked. But in order to get a ruddy loaf with a crispy crust from the grains, you need to spend a lot of time and effort.

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 spikelet, plucked in the field, goes through to become a fragrant bun.

Teaching from childhood

Culture is formed from childhood. Including the culture of behavior. From a set of knowledge and experience gained by a child from an early age, his attitude to others and to himself in the future depends. Handling bread, respect for other people's work is good to educate by examples. Factory tours are very popular these days. It will be very useful for children to go to the bakery and hear a story about how bread is made.

After all, they will have the 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 hard and at the same time important this work is.

old customs

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

What is bread made from?

The basis of bread is flour. It is obtained from wheat and other grains. Wheat flour is baked from rye - black and gray. Salt, sugar, milk powder, fats and other ingredients are also added to the future bread according to the recipe. It can be bran, sunflower seeds, sesame, seaweed, raisins, beets, carrots and 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 use yeast-free bread as an alternative. It tastes just as good and is much easier to digest. But this is not the only problem. To speed up the fermentation process of yeast mushrooms, improve taste and achieve a high cap and crispy crust in a very short time, manufacturers often add artificial leavening agents, flavors, and preservatives. Therefore, before buying, you should pay attention to the composition of the product, which contains 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?

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

Unlike white bread, rye bread does not contain yeast, but sourdough. This contributes to the natural loosening of the dough in an acidic environment. Such a product is healthier due to the content of vitamins, trace elements, amino acids. It is approved for use by nutritionists, as it improves metabolism and has a beneficial effect on the entire body as a whole. It is useful to use it for patients with diabetes mellitus, with various disorders of the endocrine system, with excess weight.

Due to the increased acidity, which is detrimental to various kinds of bacteria, such bread is stored longer, up to 10-12 days.

Contraindications

But despite the mass of useful properties, there is a category of people who are contraindicated in eating black and gray bread. It is absorbed much more slowly and increases the acidity of the stomach. Therefore, with diseases of the gastrointestinal tract, inflammation of the intestines, heartburn, diseases of the liver and gallbladder, it is absolutely impossible to eat it. It is better to replace it with white bread crackers, preferably yeast-free.

Yeast-free sourdough

Now it is very popular to use bread makers in everyday life. Everything is quite simple: I read the instructions, prepared the ingredients from which bread is made, put it in the oven - and the most delicious bread is ready for the whole family.

But often the recipe calls for yeast. Therefore, we will prepare our own yeast-free sourdough from rye flour. Such bread is very tasty, healthy and, most importantly, without harmful chemicals and preservatives. The sourdough starter can be used immediately, or stored in the refrigerator for up to two weeks, or up to a year when dry.

Ingredients

What you need:

• rye flour - 400 g;
• water - 430 g (it should not be too hot or cold, otherwise the sourdough will not work. So we take a warm one);
• fermentation container. You can take an ordinary glass jar.

How to make sourdough bread

On the first day, mix one hundred grams of flour and 130 grams of warm water in a glass bowl. In appearance, the sourdough turns out like dough for pancakes. Cover with gauze or a lid with holes to let the air out, and leave for a day in a warm place. After a day, we “feed” the sourdough: stir it well and add one hundred grams of flour and water. Mix thoroughly, cover and put again in a warm place for another day. We repeat the same procedure on the third and fourth days. On the fifth day, the sourdough is ready, and you can bake homemade bread from it.

Do not be alarmed if the starter has a specific smell. It's ok, she didn't mess up. Before making bread in the oven, a small part of the sourdough should be put aside in a glass jar. Approximately 2-3 tablespoons. This is a starter or base for subsequent starters and ruddy pastries. We store it in the refrigerator for 10-14 days. Alternatively, you can dry it. It is enough to spread it with a thin layer on baking paper, wait until it dries, and pour it into a paper bag. Can be stored at room temperature for up to a year.

We bake unleavened bread

Everyone has heard about the benefits of bread without the use of yeast. It is much more beneficial for the body, is easily absorbed 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 useful qualities to it. And most importantly, the recipe is very simple and cooks quickly. You will need:

• 0.5 kg of rye flour;
• 2 tsp salt;
• one and a half glasses of water;
• oil for lubrication.

Dilute salt in warm water, pour flour in small portions and knead the dough. Before baking, you need to let it stand for a while until a light crust appears. Then put in a fireproof bowl.

Ordinary clay, with thin walls is also suitable. Prick with a fork in several places, moisten with water, sprinkle with flour and bake until golden brown. We expect that the finished loaf will turn out weighing a little more than 0.5 kg, otherwise the dough will not bake well. Such bread is eaten very quickly. Well, if there is a little left, it makes excellent crackers.

How to make croutons in the oven from bread

Delicious and easy to make at home. They are good with soup, beer or as an addition to a salad.

Let's try the wheat recipe first. Take a half of a white loaf, cut off the crust and cut the flesh into small squares, about 1-1.5 centimeters. In a separate bowl, mix chopped garlic, dried paprika, rosemary, a little thyme, salt to taste.

Before making bread crumbs, pour the mixture into a bag. It is convenient to use plastic with a clasp. Now add crackers, close tightly and shake well. The loaf should be well saturated with the aromatic mixture. Preheat the oven to 120 degrees, spread on a baking sheet and send for 10 minutes to the upper level.

Rye croutons for beer

Now we will show how to make croutons in the oven from Borodinsky bread. They are spicy, 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 adjika seasoning;
• 5 cloves of garlic;
• sugar - a quarter of a teaspoon;
• three pinches of salt.

First, prepare the impregnation for future croutons. We mix tomato juice, adjika, garlic and sugar with salt in a glass and beat with a blender until smooth for a minute. Pour into a bowl and set aside for a while. Let's move on to bread. We use Borodinsky, but it doesn't matter. You can take any other rye bread. Cut it into slices of the same thickness. In our case, about 1 cm. We take a sharp impregnation and coat each piece of bread on both sides. It is convenient to do this with a silicone brush. It distributes the liquid evenly over the entire surface of the bread. We expect that all the coating should be enough for the whole loaf. Preheat the oven to 180 degrees. We grease the baking sheet with vegetable oil. Although you can use baking paper - it's easy enough to spread. We lay out all the pieces, add salt and bake at the very top for 10 - 15 minutes. As you can see, during this time the bread does not have time to dry properly, only a light crust forms. Take it out of the oven and cut into long strips. Croutons of this shape are convenient to dip into the sauce and hold in your hand. Return the bread sticks back to the baking sheet. We spread them with the unsaturated side on a baking sheet so that they do not burn due to tomato grease, and send them back to the oven for about half an hour. We also bake at the highest level at a temperature of 180 degrees. Then turn off the heat and leave the crackers to cool. They must still get there. We take them out when they cool down. They turn out crispy, moderately salty and with a slight spiciness. Great idea for a beer.

Of course, bread is one of the most consumed 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.

Bread black- a popular and sought-after type of bakery products, which today is often found in the daily menu. This product usually has a ruddy shiny surface, elastic crumb and rich dark brown color (see photo). The taste and aroma of such baked goods may vary depending on the ingredients added to them, but they usually have a sour taste and a spicy aroma.

Rye flour, made from unrefined rye grains, is used as the basis for the production of delicious black bread. Also, the composition of this product necessarily includes water and salt. Many manufacturers also supplement this list of ingredients with various spices, thanks to which the taste characteristics of baking come out incomparable.

Black bread is otherwise called rye bread. Depending on the base used, it is divided into four main varieties:

• from seed flour - for the preparation of this bakery product, the most delicate grayish-white flour is used, purified from grain shell particles and other pieces of grain;
• from wholemeal flour - in this case, bread is made practically from whole grain rye flour, that is, from wholemeal flour, which has a darker shade;
• from peeled flour - this type of bread product is made from grayish-white flour, which contains almost no grain shells;
• from special flour - pastries are prepared on the basis of unsown ground rye grains.

In addition, there is also rich and custard black bread (improved variety). The most famous rye product is the Borodino bread product. Its classic recipe has not changed since the nineteenth century and has been passed down from generation to generation.

Selection and storage

To date, there are many companies producing rye bread, and each provides a huge selection of bread products for every taste. In addition to the fact that such a product is baked from different varieties of rye flour, various additives can be added to it, for example, raisins, bran, garlic or various dried fruits. Also, such bread is baked in different forms. It happens:

• rectangular;
• round;
• in the form of a loaf (wide, long).

In addition, not only a whole bread product is often found on sale, but also sliced. At the same time, it can be sold both in sealed packaging and without it.

To choose a quality black bread roll, you should evaluate it visually before buying it. The product must be uniformly baked, burnt and unbaked areas are not allowed. When choosing this product, it is recommended to adhere to the following rules:

• real rye bread has a very pleasant rich aroma, if there is no smell at all, it means that the baking technology has been violated;
• fresh bread has both a soft and dense texture;
• if there is still warm bread on the shelves, you can be almost completely sure of its freshness;
• the crumb of a quality rye product always has a loose and soft texture, and when you press it, the dent quickly levels out;
• bread made from wholemeal flour is considered the best; such a product, as a rule, has a dark brown tint;
• if you carefully monitor your health, then choose those baked goods that include such useful natural ingredients as sunflower seeds, oat grains, pumpkin and carrots.
• in the event that a bakery product is sold in a hermetically sealed form, study the product label, the manufacturer must indicate the composition and date of sale of rye products.

In the table below, we will describe all the technical requirements that, according to the current GOST, bread made from rye flour must comply with.

Store rye bread separately from wheat pastries. The place of storage can be both a breadbasket and a refrigerator. In both cases, the shelf life of the product is three days. Some housewives prefer to store bread frozen. This option is also allowed, but on the condition that you use a dry freezer.

How is it different from wheat bread?

Today, many are concerned about the question of how black bread differs from wheat bread, because both types of bakery products are equally popular and are often found in the everyday menu. Based on the second name of black bread (rye), it is easy to guess that these two pastries primarily differ in composition. Wheat flour is the main component of the wheat product, while rye flour is used to produce the rye product. It is for this reason that the two bread varieties have different characteristics. The black bread product has a rich brown color and a sour taste. Wheat bread, also called white bread, has a straw color and a slightly sweet taste.

The difference between these two types of bakery products lies in the chemical composition. Black bread is many times more useful than wheat bread, and it is also less calorie, so it is often found in the diet menu. Unlike white baking, rye products do not get better with regular use.

Black and wheat bread are completely different products that differ from each other in both external data and taste, calorie content and nutrients.

The use of black bread

No matter how strange it may sound, you can talk about the use of black bread for a very long time. This simple, at first glance, product can perform many functions, not only in the culinary field, as many believe, but also in medical and cosmetic. There are many folk recipes with this bakery product, but we will talk about them in the sections relevant to the topic.

In cooking

In cooking, rye bread can be used in a variety of ways. You can just eat it as a snack with ready-made dishes, as many do. Also, such pastries can be used as the basis for making quick sandwiches and delicious fried croutons for breakfast. However, experienced chefs have found a more worthy application for such a bread in the culinary field. It is often added to meatballs as an additional ingredient, which gives products splendor and juiciness. Also, these pastries can be a component of original sauces and drinks. In the latter case, bread is an integral part of homemade kvass and beer.

Very often, croutons are prepared from this product, both ordinary and with the addition of spices. Many people prefer to dry such a bread blank in the oven, as it is easy to achieve the desired texture of crackers with it. Dried bread has many uses. It is added to ready-made first courses, to many salads, as well as to some succulent snacks.

It is noteworthy that for the preparation of most dishes, yesterday's rye bread is required, which is often simply disposed of..

In folk medicine

Surely for many it is news that black bread is used in folk medicine very extensively. One way or another, in this area it is useful both on its own and in combination with other medicinal ingredients. In the table below, we will tell you how and in what cases it is recommended to use valuable rye flour pastries, as well as share the simplest healing recipes.

Purpose
stomach problems (diarrhea, food poisoning)	In this case, it is required to prepare an infusion of black bread. To do this, you first need to put a frying pan on the fire and melt the butter (1 tsp). Then it is necessary to fry a small slice of bakery product on it. After that, put the fried ingredient in a deep plate, cool and pour a glass of water. After thirty minutes, strain the liquid and drink in one go. This procedure should be carried out three times a day until the cure.
with angina	Dip a piece of rye bread into boiling milk, then cool the soaked bread product and eat it. Do this three times a day.
with skin inflammation	Chop a slice of black bread into crumbs and mix with honey and water (1 tsp each). You should get a thick mass of consistency. Apply it to the affected areas twice a day for fifteen minutes.

Some sources say that such bread is even able to relieve a headache. To do this, you just need to break off two small pieces from it and attach to the temples.

In cosmetology

In cosmetology, such a bakery product also performs many functions. As a cosmetic product, it began to be used in ancient Russia. This product has been used for skin and hair care. Today, there are many times more such tools that are easy to prepare with your own hands. We recommend that you start taking care of yourself right now with the help of the recipes given in the table below.

Purpose
skin whitening mask	Mash one slice of black bread with a fork and pour boiling milk over it. When the mixture increases in volume, add chopped horseradish root (0.5 tsp) to it, as well as honey (1 tsp) and soft curd mass (1 tbsp). Mix the composition thoroughly, apply to the skin, and after five minutes, rinse with warm milk and green tea.
moisturizing face mask	Rye flour bread (100 g) completely fill with nettle infusion. After fifteen minutes, knead the mixture and add freshly squeezed tomato juice (2 tablespoons). Apply the resulting mass on the face, and after twenty minutes, rinse with warm water.
hair growth and hair loss remedy	Pour two hundred and fifty grams of rye bakery product with boiling water and leave for ninety minutes. After that, strain the liquid and rub it into the scalp. After applying the product, cover your hair with a plastic bag and a warm towel. After forty minutes, rinse the curls with water and wash thoroughly with shampoo. This manipulation should be carried out twice a week for two months.
mask for thin and weak hair	Crushed brown bread (250 g) completely fill with whey and leave for three hours at room temperature to infuse. Then pass the infusion through a sieve and combine with castor oil (1 tablespoon) and melted honey (1 teaspoon). Apply the resulting mixture to the hair, and after sixty minutes, rinse with herbal decoction.

In addition, due to the low calorie content based on this product, bread diets for weight loss are often developed. There are even some that include only bread and water..

How to bake brown bread at home?

You can bake delicious and soft brown bread at home both in a special bread machine and in the oven. The method of preparation in this case practically does not matter, the main thing is to make the dough for this baking correctly. Below we share an excellent recipe for yeast-free sourdough rye bread, which you can either buy in a ready-made form in the store or make it yourself.

To prepare a delicious bakery product at home, you need to take two types of flour: rye and wheat (300 g each). Sift and mix the ingredients, then pour warm water (500 ml) and add rye bread sourdough (4 tablespoons) and salt (1 tablespoon). Then pour sunflower seeds (8 g) into the mass and mix everything thoroughly. The dough should be smooth and sticky at the same time. It is recommended to mix it with a spoon. If necessary, add a little flour or water to the mass, depending on the texture of the dough. Next, put the workpiece in a baking dish, previously covered with parchment paper, cover tightly with cling film and leave at room temperature for four to six hours. During this time, the mass will double in volume. When the dough has risen, sprinkle it with vegetable oil, sprinkle with sunflower seeds and send it to the oven, which you preheat to two hundred and forty degrees. At this temperature, bread should be baked for ten minutes, after which the degree of heating of the oven should be reduced to two hundred degrees and the bakery product should be cooked for one hour and thirty minutes.

Secrets of cooking black bread using sourdough:

• do not try to make the dough too thick, otherwise cracks will form on it during baking, as a result of which the product will begin to crumble;
• when the dough is placed in a baking dish, press it lightly so that all the bubbles burst in the mass;
• the dough infusion time may vary depending on the air temperature, in the summer the workpiece rises faster, and in the autumn and winter - slower;
• you can bake such delicious bread even when there is no parchment, in this case you only need to carefully grease the form with oil;
• it is recommended to cut the baked bakery product only after it has completely cooled down, as it has a too wet and sticky texture when hot.

It is noteworthy that the bread dough prepared according to this recipe can be baked not only in the oven. It can also be brought to readiness in a slow cooker, bread machine and even in the microwave. The main thing is to choose the right mode. For example, in a slow cooker, it is better to bake black bread on the Yogurt program. It is not recommended to bake the product at a high temperature, as the leaven added to it will not fulfill its functions. We recommend that you watch the video below, which tells in more detail about baking homemade black bread.

If desired, cooked bread can be smeared with garlic mixture. So baking will look many times more attractive, and it will also acquire an incredibly appetizing aroma.

Benefits, harms and contraindications

The benefits of natural black bread are undeniable. It contains many useful substances, among which vitamins (A, B, PP, H, E) and minerals (Zn, Cu, I, Fe, Mn, F and others) predominate. Also in the composition of this baking there are carbohydrates, proteins and a small amount of fat.

Due to the rich chemical composition, rye bread has many useful properties:

• cleanses the body of harmful substances;
• regulates the amount of cholesterol in the blood;
• improves digestion;
• normalizes the functioning of the gastrointestinal tract;
• effectively helps with diarrhea and constipation;
• prevents the development of cancer;
• restores the nervous system;
• reduces the risk of developing gallstone disease.

Due to the fact that this type of bread is rich in minerals, it is incredibly useful for pregnant women and nursing mothers. This pastry is of particular value for losing weight, as it helps to speed up the metabolism. Also, this bakery product is recommended to be eaten regularly for diabetes and gout.

Despite the rich vitamin and mineral composition, in some cases rye bread can be harmful to human health. For intestinal diseases, as well as for stomach ulcers, it is recommended to consume this pastry no more than one hundred and fifty grams per day.

In addition, such baking has contraindications that every fan of rye bread should be aware of.

• This product is very harmful for gastritis with high acidity, therefore, in the presence of such a disease, this baked product is contraindicated.
• It is strictly forbidden to use such pastries if you are allergic to gluten.

Black bread is a real "royal" product that has a lot of advantages. It is very difficult to resist such a rye product, because it has a really pleasant aroma and taste.