For many years, Karelian bread has been one of the most famous and popular types of baking. Initially, it was created as a hearth variety, in which to give unique taste and aromatic qualities, molasses, coriander and raisins were added. But now more and more often they began to make it molded. In fact, this bread can be called a kind of analogue of the famous Borodino bread, the recipe of which was processed taking into account the predominance of wheat flour.
In this article various recipes of Karelian bread will be given. They can be safely used at home to prepare tasty and healthy pastries.
Bread in accordance with GOST
Initially, the recipe was invented at the Moscow Institute of Bakery, and then quickly enough, already in the 50s of the last century, it began to be made according to GOST Karelian bread, which still appears under the number 1939. It describes in detail the original recipe, approved by the People's Commissariat of Food Industry.
When using the Karelian bread recipe according to GOST, you will definitely need:
- 85 kg of wheat flour of the second grade;
- 10 kg of rye flour;
- 5 kg of malt;
- 8 kg of molasses;
- 5 kg of raisins;
- 1.3 kg of table salt;
- 1 kg of pressed yeast;
- from 49 to 52 liters of water;
- 4 kg of sugar;
- 750 grams of chopped coriander;
- 150 grams of vegetable oil.
The resulting amount of dough is distributed by form from an approximate calculation of 1.2 kg per serving.
Dough infuser
You can, of course, use only yeast. But for the preparation of classic Karelian bread, welding is required. Its use in the recipe allows you to make a bakery product low-calorie, but at the same time filled with B vitamins. Ultimately, such bread is better absorbed by the body and has a good effect on the digestive system.
To make tea leaves for Karelian bread you will need:
- 70 grams of rye flour;
- 35 grams of fermented red malt;
- a glass of boiling water;
- 70 ml of water at a temperature of 60 degrees.
To get a high-quality brewing for bread, you need to mix flour and malt with each other, and then pour all the water into them - its temperature should be 60 degrees. Then everything is thoroughly mixed, after which boiling water is added to the mixture. Another high-quality interruption of the mass will help completely get rid of any lumps. If there is no way to do this with your hands, you can use a mixer.
The resulting tea leaves must be put for 5-6 hours in the oven, heated to a temperature of 65 degrees. It is necessary for the saccharification process to go through. A total of about 380 grams of tea leaves.
Cooking dough
For Karelian bread with raisins, coriander and molasses to rise well, good dough is also required. To obtain it, you need to add about 50 ml of water, 7 g of pressed yeast and 280 grams of wheat flour of the 2nd grade to the already prepared tea leaves. All this needs to be mixed well, and then leave the mixture to ferment for 3 or 4 hours at a temperature of about 30 degrees.
Cooking Karelian bread at home
When the dough is ready, you can begin to directly knead the dough. To do this, you will need:
- 315 grams of wheat flour of the second grade;
- 720 grams of sponge;
- 56 grams of molasses;
- 28 grams of sugar;
- 35 grams of raisins;
- 35 grams of water;
- 1/2 teaspoon coriander;
- salt to taste.
Now about the preparation of Karelian bread.
- The first step is to prepare raisins. Since it takes a long time to swell in hot water, it is best to do this before the dough. As soon as the raisins are completely soaked, it must be dried and a little roll in flour.
- In the finished dough, pour water and add sugar, salt and molasses previously diluted in liquids. Coriander and raisins are placed at the very end for flavoring.
- The resulting dough should be thoroughly kneaded to the desired state. Then leave it for about one and a half to two hours warm. After that, a bread blank is made: all the dough is laid out on the board and rolled up. It is necessary to pinch the edges every 1/4 turn.
Proofing and baking
The workpiece must first rest a bit. After that, it is placed in a greased form. The proofing for Karelian bread lasts about 40 minutes at a temperature of 28 to 30 degrees. After that, you can proceed to the baking itself. Bread is kept in the oven at a temperature of 230 degrees for 40 minutes until fully cooked.
The resulting product should be very soft and tender, and also have a powdery crust.
Sourdough bread
Strictly speaking, the real recipe for this bakery product involves only yeast, so Karelian leavened bread cannot be called authentic, but just some analogue. Despite this, the result is still very good, because the taste of baking feels pronounced spice and acidity.
- To prepare such bread, you will need to first make the leaven. For her, 20 grams of ready-made rye starter with 100% humidity is suitable. About 12 hours before starting to make bread, you will need to slightly feed 60 ml of water, and also add 40 grams of rye and wheat flour.
- Next is preparing the tea leaves. To do this, 45 grams of fermented rye malt, 300 ml of boiling water, 85 grams of rye flour and a little ground coriander are mixed together. The tea leaves need to be brought to a homogeneous state, and then cover the container with foil and put in the oven, heated to 65 degrees, for about a couple of hours.
- The next step is to make the dough. For it, they take all the cooked tea leaves and sourdough, as well as 60 ml of water and 225 grams of wheat flour 2 varieties. The resulting mass is well mixed and sent to a warm place for fermentation for 3 hours.
- Now you can proceed directly to the preparation of the dough. For him, 30 grams of sugar, 60 grams of honey and 10 grams of salt diluted in water are added to the whole dough received. There is pre-soaked raisins and 325 grams of flour. All is well kneaded. The dough should be very smooth and elastic, so that the gluten fully develops. Then the workpiece is transferred to a bowl and set aside for fermentation for another two hours.
- The resulting dough is divided into 3 parts, each of which is formed into a separate loaf of bread. Parts need to be flattened into a rectangle, and then rolled out of them roll, which is transferred to the form and left for a couple of hours to proof.
- Bake bread with sourdough for one hour: at a temperature of 230 degrees - the first 15 minutes for functions with steam, and in the remaining 45 minutes - at 200 degrees (in this case, you need to let the whole steam out of the oven).
- Cool the bread wrapped in a towel for five hours.
Karelian bread in a bread maker
Having a bread machine can make life easier if you want to make bread using a similar recipe. However, you still have to work hard, because you have to make tea leaves and dough according to the classic recipe, otherwise the taste of bread will turn out to be unnatural. Once they are ready, you can proceed to loading the bowl. To do this, do the following:
- Dissolve 40 grams of molasses, 24 grams of sugar and 1/2 teaspoon of salt in 50 ml of water. All this is poured into a bucket for making bread.
- Then 225 grams of second-grade wheat flour is sifted well. She goes to the water. Raisins and dough are laid out on top.
- To prepare Karelian bread, it is best to choose the Whole Grain mode, in which the dough will be kneaded for about an hour and a half. This time is enough for the dough to reach the desired state. Now it remains to trace how the kolobok is formed from the dough, and if necessary add more flour.
After completing the work of the bread machine, you can get the finished product and serve it to the table.
Conclusion
Now Karelian bread is usually classified as an elite variety, despite the fact that rye and wheat flour of 2 varieties are used for baking, that is, not the best quality raw materials. But precisely because of this, the product is saturated with fiber, which is very useful for the body. In addition, the bread has a pleasant and mild flavor, which makes anyone who tries at least a slice to enjoy it.