Karelian bread: recipe, cooking features

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

For many years, Karelian bread has been one of the most famous and popular types of pastries. Initially, it was created as a hearth variety, in which molasses, coriander and raisins were added to give unique taste and aromatic qualities. 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 revised taking into account the predominance of wheat flour.

This article will provide various recipes for Karelian bread. They can be safely used at home to prepare delicious and he althy pastries.

Bread according to GOST

Initially, the recipe was invented at the Moscow Institute of Bakery, after which, quite quickly, already in the 50s of the last century, they began to make it according to the GOST of Karelian bread, which today is listed 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:

• 85kg second grade wheat flour;
• 10 kg rye flour;
• 5 kg m alt;
• 8 kg molasses;
• 5 kg raisins;
• 1, 3 kg s alt;
• 1 kg pressed yeast;
• 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 among the forms at the approximate rate of 1.2 kg per serving.

Tea dough

You can, of course, use only yeast. But for the preparation of classic Karelian bread, tea leaves are required. Its use in the recipe allows you to make a bakery product low in calories, but at the same time filled with B vitamins. In the end, 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 fermented red m alt;
• a glass of boiling water;
• 70 ml of water at 60 degrees.

To get high-quality tea leaves for bread, you need to mix flour and m alt together, 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 to completely get rid of any lumps. If it is not possible to do it by hand, you can use a mixer.

The resulting tea leaves should be put in the oven for 5-6 hours, preheated to a temperature of 65 degrees. It is necessary to passsaccharification process. In total, about 380 grams of tea leaves will turn out.

Preparation of dough

For Karelian bread with raisins, coriander and molasses to rise well, you also need a good dough. 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. Mix all this 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 start directly kneading the dough. For this you will need:

• 315 grams of second grade wheat flour;
• 720 grams of dough;
• 56 grams of molasses;
• 28 grams of sugar;
• 35 grams of raisins;
• 35 grams of water;
• 1/2 teaspoon coriander;
• s alt to taste.

Now about the preparation of Karelian bread.

1. The first step is to prepare the raisins. Since it takes a long time to swell in hot water, it is best to do this even before the dough. As soon as the raisins are completely soaked, they must be dried and rolled in flour a little.
2. Pour water into the finished dough and add sugar, s alt and molasses previously diluted in liquid. At the very end, add coriander and raisins for flavoring.
3. 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 is doneblank for bread: all the dough is laid out on a board and rolled up. When doing this, pinch the edges every 1/4 turn.

Proofing and baking

The workpiece must first rest a little. After that, it is placed in a greased form. Proofing for Karelian bread lasts about 40 minutes at a temperature of 28 to 30 degrees. After that, you can start baking yourself. The 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 mealy crust.

Cooking sourdough bread

Strictly speaking, the real recipe for this bakery product involves only yeast, so Karelian sourdough bread cannot be called authentic, but just some analogue. Despite this, the result is still very good, as pronounced spice and sourness are felt in the taste of pastries.

1. To prepare such bread, you will need to first make a sourdough. For her, 20 grams of ready-made rye sourdough with 100% moisture is suitable. Approximately 12 hours before the start of making bread, she will need to feed a little with 60 ml of water, as well as add 40 grams of rye and wheat flour.
2. Next, tea leaves are being prepared. For this, 45 grams of fermented rye m alt, 300 ml of boiling water, 85 grams of rye flour and a little ground coriander are mixed together. Welding must be brought to a homogeneous state,and then cover the container with it with foil and put in the oven, preheated to 65 degrees, for about a couple of hours.
3. The next step is to prepare the dough. For her, they take all the cooked tea leaves and sourdough, as well as 60 ml of water and 225 grams of wheat flour of the 2nd grade. The resulting mass is well mixed and sent to a warm place for fermentation for 3 hours.
4. 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 s alt, diluted in water, are added to all the resulting dough. There also goes pre-soaked raisins and 325 grams of flour. Everything is well mixed. The dough must be very smooth and elastic for the gluten to fully develop. Then the workpiece is transferred to a bowl and set aside for fermentation for another two hours.
5. The resulting dough is divided into 3 parts, each of which is formed into a separate loaf of bread. The parts need to be flattened into a rectangle, and then rolled out of them into a roll, which is shifted into a mold and left for a couple of hours for proofing.
6. Bake sourdough bread for an hour: at 230 degrees for the first 15 minutes on the steam function, and for the remaining 45 minutes at 200 degrees (all the steam must be released from the oven).
7. Refrigerate the bread wrapped in a towel for five hours.

Karelian bread in a bread machine

Having a bread maker can make life a lot easier if you want to make bread according to a similar recipe. Howeveryou still have to work hard, because you have to first make tea leaves and dough according to the classic recipe, otherwise the taste of the bread will turn out to be unnatural. Once they are ready, you can start loading the bowl. To do this, do the following:

1. Dissolve 40 grams of molasses, 24 grams of sugar and 1/2 teaspoon of s alt in 50 ml of water. All this is poured into a bucket for making bread.
2. Then, 225 grams of second grade wheat flour is sifted well. She goes into the water. Raisins and dough are laid out on top.
3. To prepare Karelian bread, it is best to select the "Whole Grain" mode, in which the dough will be kneaded for about an hour and a half. This time is quite enough for the dough to reach the desired state. Now it remains to follow how the bun is formed from the dough, and, if necessary, add more flour.

After the bread machine is finished, you can take out the finished product and serve it to the table.

Conclusion

Now Karelian bread is usually referred to as elite varieties, despite the fact that rye and wheat flour of the 2nd grade is used in baking, that is, not the highest quality raw materials. But it is precisely because of this that the product is saturated with fiber, which is very useful for the body. In addition, the bread has a pleasant and mild taste that makes anyone who tastes even a bite enjoy it.