Wheat bread. Rye-wheat bread “Stolovy”, or popularly gray - with sourdough Brick bread recipe according to GOST

If you decide to please yourself with incredibly delicious pastries, then you should make real bread according to GOST. This loaf turns out to be indescribably aromatic and tender. The inside of the bread turns out to be very soft and pliable. At the same time, it is covered with an appetizing and crispy crust on top, which is so pleasant to savor with coarse salt or slices of homemade ham. Having learned the step-by-step recipe for making real homemade bread, you will no longer have to eat the “surrogate” that is sold in stores today under the guise of this baked goods. You no longer need to serve a product loaded with preservatives and chemical additives. Try this option! You will definitely like it!

Cooking time – 5.5 hours.

Number of servings – 1.

Ingredients

To bake delicious, fragrant, real bread according to GOST, we will need to use the following set of simple products:

first grade flour – 200 g;
fine salt – 1 tsp. with a “slide”;
premium flour – 200 g;
dry instant yeast - 1 tsp;
vegetable oil – 1 tbsp. l.;
drinking water – 260 ml.

How to bake real bread according to GOST

Have you decided to bake real homemade bread according to GOST? Do not worry! There is nothing impossible about such a culinary task. Everything is done in an elementary way. Recommended to follow step by step recipe with photos and follow all the given tips.

First prepare all the ingredients.

Work on first grade flour. Sleep it off required amount product. Sift it through a fine sieve into a deep plate or small bowl.

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

Add salt to the flour mixture. Dry instant yeast is also added here. Everything is thoroughly mixed so that the composition becomes homogeneous.

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

Then move on 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 to proof for 2.5-3 hours. The mass should be kept in a closed container and warm.

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

After 2.5-3 hours, knead the mass.

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

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

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

Note! While baking real bread according to GOST, do not open the oven door!

Without any additives, flavor enhancers, eggs or milk, you get real bread. This pastry turns out to be very satisfying and aromatic.

Homemade bread always turns out fluffier and tastier than store-bought bread. The benefits of homemade bread baking are so obvious that those who have tried it once do not need proof.

Homemade bread is valued much higher than industrial bread. Already during baking, it fills the house with mind-blowing aromas and creates a magical atmosphere of comfort and warmth. In addition, 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 “pretty” during proofing and baking.

Cooking time: 2.5 hours.
Yield: standard loaf

Ingredients

160 ml water plus 2 tbsp. spoons for coating the top
300 grams of wheat flour
2 tbsp. spoons of vegetable oil
1 tbsp. spoon of sugar
1 tbsp. spoon of sesame
¾ teaspoon dry yeast
¾ teaspoon salt
½ teaspoon starch

Preparation

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Dissolve salt and sugar in slightly warm water. Mix flour and yeast separately. The flour must be sifted.

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

Place the bowl with the dough, covered with a clean towel, in a warm place. Leave the dough until it doubles in size by 2-2.5 times. This will take about 1 hour depending on the ambient temperature.

Roll out 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 this layer into a roll. Thanks to this, the wheat bread will have a beautiful round shape.

Place the resulting roll, seam side down, in a pan greased with vegetable oil.

Cover the pan and put it back in a warm place to proof. When the bread has doubled in size, bake it.

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

Place the brick in the oven and bake for 30-35 minutes until a delicious golden brown crust forms.
Cool the finished bread slightly on a wire rack before slicing. Bon appetit!

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 not nearly as harmless as indicated on the label. I still remember the taste of the bread that was baked at bakeries according to old GOST standards without the use of improvers and other additives.

While searching, I tried several recipes, including the one everyone liked, and found mine perfect option. This tin bread according to GOST, prepared using the sponge method.

The taste and texture of the crumb are very similar, or rather, identical to classic pan bread. The only thing is that I couldn’t repeat the shape. But here everything is much more complicated. The fact is that bakeries use special cone-shaped molds to bake pan bread. This is what she looks like

I don’t have such a mold and I use a 1.5 liter non-stick rectangular mold. This size is perfect for this recipe. Since bread increases almost 3 times in the process of proofing and baking.

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

Recipe for pan bread according to GOST

Ingredients:

For the dough:

250 ml warm water

220 g premium wheat flour

4 g yeast

For the test:

280 g flour + 50 g for kneading

100 ml warm water

For lubrication bowls 3-5 ml vegetable oil

How to prepare pan bread according to GOST photo recipe

1.Let's prepare the dough. Mix sifted flour and yeast.

Flour must be sifted, this will enrich it with oxygen and help the dough rise better; also, using sifted flour will prevent foreign particles from getting into the product.

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

3. Knead the batter, cover with film 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 salt and sugar in the remaining water. Add the sugar-salt solution to the fermented dough and stir. Next, add the remaining flour and knead the dough.

5. Place the dough on the table sprinkled with flour and knead it until it stops sticking to your hands. A well-kneaded dough will return to its shape when pressed lightly.

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

Dough after proofing

7. Forming bread. Place the finished dough out of the bowl onto the table and let it rest a little, about 5 minutes. To prevent the dough from sticking to the table, you can grease the table with a small amount of flour.

Avoid using a large number of flour, since in this case the finished bread will separate when sliced.

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

Roll it up.

Place the formed dough piece in a baking dish. If you don't have a non-stick pan, grease 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.

Suitable test piece

When the dough rises, it will form a beautiful cap. If you cover the dough with film or a towel, the top of the dough will rest against the towel and you may not get a beautiful shape. To avoid this, I do not cover the dough, and so that its top does not get airy, I put it in the cupboard.

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 risen, put it in the oven and bake the pan bread for the first 20 minutes at a temperature of 220⁰C. Then reduce the heat to 200⁰C, remove the bowl of water and bake for another 20-30 minutes. Baking time depends on the characteristics of your oven.