I have never in my life tasted real Karelian bread or seen it on sale; I didn’t even know about its existence. Sergey opened it for me registerrr , recipe here http://registrr.livejournal.com/9990.html. And even if this Karelian is “based on” and not according to GOST, it is sourdough and incredibly tasty. The molded one is absolutely gorgeous, the crumb is just fluffy. But for some reason I didn’t make much friends with the molded one: I baked it twice, and both times it completely blew my mind. Moreover, the dough behaved impeccably until the moment of final proofing in the mold; as soon as it got into the mold, it immediately fell into a stupor and stood proofing for 4 hours (instead of 1 hour). And it seemed to grow exactly as in Sergei’s photo, there was nowhere else to go, but still the roof was completely undermined. So now I’m baking a hearth version of it:

"RECIPE (for a loaf weighing approximately 1.1 kg):

Leaven:

20 gr. mature rye sourdough with 100% moisture content.
- 40 gr. peeled rye flour.
- 40 gr. 1st or 2nd grade wheat baking flour.
- 60 gr. water.

Dissolve the starter in water, add rye flour, stir and add wheat flour. Leave the resulting bun under the film to ripen for 5 hours at room temperature. Start brewing immediately.

85 gr. peeled rye flour.
- 42 gr. fermented rye (red) malt.
- 6 gr. ground coriander.
- 300 gr. boiling water

Mix all dry ingredients thoroughly and pour boiling water over them. Stir and leave covered for saccharification for 2.5-3 hours at a temperature of 60-65 C. After saccharification, place in a cool place to cool to room temperature, usually until the starter is ready, almost 2 hours remain for this.

425 gr. tea leaves (all).
- 110 gr. sourdough (all).
- 225 gr. wheat flour of the 1st or 2nd grade.
- 60 gr. water.

Mix the water, starter and tea leaves thoroughly, I use a hand blender for this. Mix the flour with a spoon until smooth and leave to mature under film for 3 hours at room temperature. During this time, the dough will increase in volume three times.

322 gr. wheat flour of the 1st or 2nd grade.
- 760 g of dough (all)
- 10 gr. salt.
- 30 gr. Sahara.
- 60 gr. maltose molasses.
- 40 gr. raisins
- 150 gr. water.

Mix salt, sugar and molasses in water until completely dissolved, and steam the raisins with boiling water in a separate container. Add the mixture to the dough and stir. Stir in flour. Knead the dough until good gluten develops. The resulting dough will be very sticky at first, but after 10-15 minutes of hand kneading, the gluten will develop and the dough will become only slightly sticky. At this point, you can stir raisins into the dough. Drain the water from the container with raisins and knead them into the dough. Place the resulting dough under film for fermentation for 2 hours at room temperature. Fold the dough 2 or 3 times at 30, 60 and/or 90 minutes.
Once fermented, turn the dough out onto a floured board, flatten it into a square and shape into a cylindrical loaf, rolling the dough into a tube, carefully pinching each half turn as you roll. Place the resulting dough in a baking dish, and then put the form in a proofing bag for 1 hour at room temperature. During this time, the dough will rise and take up the entire shape, doubling in volume.

Preheat the oven to 230 C in advance. Before placing the bread in the oven, spray it with water from a spray bottle. Bake for 15 minutes with steam, during which time the bread will puff up its cap strongly. Then reduce the oven temperature to 200 C and bake for another 45 minutes. Spray the bread with water 1 minute before the end of baking. Leave the bread to cool on a wire rack for 12 hours, i.e. until morning.

You can also bake hearth bread from this dough. Since the bread is wheat, we have developed gluten in the dough, it rises perfectly in the basket and is baked on the tray without spreading, as would be the case with rye bread, Borodinsky, for example."

I try to maintain temperature conditions for each process; I brew in a convection oven, where the temperature is set at 65 C. All the ingredients are there, 1st grade peeled and wheat flour. As for water, I mix salt, sugar and molasses with 100 g of water into the final dough, and then during kneading I begin to adjust the water - I add from 10 to 30 g. Here - 110 g of water. It’s better when the total is 120-130 g, it turns out fluffier, but this time it turned out like that.
On the one hand, maybe there is no need to put photographs of bread in a magazine, in which I myself see shortcomings, but on the other hand, I will bake it next time and compare. In the end, photos can always be replaced.

GOST 5311-50

Group H32

INTERSTATE STANDARD

KARELIAN BREAD

Specifications

OKP 91 1356

Date of introduction 1950-07-01

INFORMATION DATA

1. DEVELOPED AND INTRODUCED by the Ministry of Food Industry of the USSR

2. APPROVED AND ENTERED INTO EFFECT by Resolution of the All-Union Committee of Standards under the Council of Ministers of the USSR 04/13/50 N 243

3. INTRODUCED FOR THE FIRST TIME

4. REFERENCE REGULATIVE AND TECHNICAL DOCUMENTS

5. The validity period was lifted according to Protocol No. 3-93 of the Interstate Council for Standardization, Metrology and Certification (IUS 5-6-93)

6. EDITION with Amendments No. 1, 2, 3, 4, approved in March 1982, January 1984, June 1988, March 1995 (IUS 7-82, 5-84, 9-88, 6 -95)


Mandatory requirements aimed at ensuring safety for life and health of the population are set out in paragraph 6; 6b; 6c; 1a.2; 8.

(Introduced additionally, Amendment No. 4).

I. TECHNICAL REQUIREMENTS

I. TECHNICAL REQUIREMENTS

1. Karelian bread must be produced hearth and tin in accordance with the requirements of this standard from a mixture of second grade wheat flour and rye flour and other raw materials in compliance with sanitary rules, recipes and technological instructions approved in the prescribed manner.

2. (Deleted, Amendment No. 1).

3. The mass of bread, in kilograms, should be:

0.75-1.00 - for molded;

0.50-1.05 - for hearth.

The deviation of the mass of each product and the average weight of 10 products downward at the end of their maximum exposure period at the enterprise after removal from the oven should not exceed 3.0 and 2.5%, respectively, of the established weight of one product.

The deviation of the mass of the product upward from the established mass is not limited.

(Changed edition, Amendment No. 1, 2, 4).

4. In terms of organoleptic indicators, Karelian bread must meet the requirements specified in Table 1.

Table 1

Note. Cracks that pass through the entire upper crust and have a width of more than 1 cm are considered large. Cracks that cover the entire length of one of the sides of the pan bread or more than half the circumference of the hearth bread and have a width of more than 1 cm in the pan bread and more than 2 cm in the hearth bread are considered large. bread


(Changed edition, Amendment No. 2, 3).

5. In terms of physical and chemical indicators, bread must meet the requirements specified in Table 2.

table 2

6. Foreign inclusions, crunch from mineral impurities, signs of disease and mold are not allowed in Karelian bread.

5, 6. (Changed edition, Amendment No. 2).

6a. The maximum period for aging bread at the enterprise after removal from the oven is no more than 10 hours. The period for sale in the retail chain from the moment it is removed from the oven is 24 hours.

(Changed edition, Amendment No. 3).

6th century The raw materials used in the production of Karelian bread must comply with the requirements of the current regulatory and technical documentation, medical and biological requirements and sanitary standards for the quality of food raw materials and food products, approved by the USSR Ministry of Health N 5061 dated 01.08.89*.
________________
* SanPiN 2.3.2.560-96 applies on the territory of the Russian Federation.

6b, 6c. (Introduced additionally, Amendment No. 4).

1a. ACCEPTANCE

1a.1. Acceptance rules - according to GOST 5667. The consignment note is stamped to indicate compliance of the batch of bread with the requirements of this standard and the time of removal of the bread from the oven.

1a.2. Control over the content of toxic elements, mycotoxins and pesticides in Karelian bread is carried out in accordance with the procedure established by the product manufacturer in agreement with the State Committee for Sanitary and Epidemiological Supervision and guaranteeing the safety of the product.

(Changed edition, Amendment No. 4).

III. PACKING, STORAGE AND TRANSPORTATION

9. Laying, storing and transporting Karelian bread - according to GOST 8227.

(Introduced additionally, Amendment No. 2).

10. The sale of bread in the retail trade network should be carried out with information on the energy value, protein, fat and carbohydrate content in 100 g of bread.

The manufacturer communicates this information in the form of information sheets to trading enterprises, which bring it to the consumer.

(Changed edition, Amendment No. 3, 4).



The text of the document is verified according to:
official publication
Bread. Specifications: Sat. GOST. -
M.: IPK Standards Publishing House, 2002

Karelian bread - hearth bread. It has a loaf shape with slightly pointed ends. The weight of such a loaf is 0.5, 1 and 2 kg. Dough preparation method: sponge dough using tea leaves. The technology for preparing tea leaves is the same as for Borodino bread.

I offer a recipe for amazingly delicious Karelian bread - it’s easy to bake at home, if you’ve already baked at least some homemade bread, you’ll easily master the recipe.

Today this bread is considered elite, and was created after the war as a wheat analogue of Borodinsky, since 1950 it has been included in GOST and has won more than one gold medal. This bread does not go stale or mold for a VERY long time!

Industrial production - standards and recipe

The brew is prepared using 10 kg of rye flour.

Water is added to the brew, cooled to a temperature of about 35 C (it should be noted that the amount of water in the dough, including the water in the brew, should be 85 - 90%), yeast, and wheat flour in the amount of 40 kg. The dough is mixed with this mixture. The initial temperature of the dough is 28 - 30 C. The final acidity is 4 - 4.5 N.

When the dough is ready, add the remaining water, salt, sugar, raisins, molasses, and coriander. This whole mass is mixed until uniform. Then flour is added and the dough is kneaded (initial temperature 28 - 30 C).

After complete release, the test is given one knead. The dough is divided into pieces of the required weight.

Baking is done at a temperature of 230 - 240 C. The bread should have a floury top crust.

Loaf sizes:

The yield of finished products is 145 - 147 kg.

Nutritional value and composition of Karelian bread

The composition of Karelian bread includes the following ingredients: wheat flour of two types; peeled rye flour; compressed yeast; salt; granulated sugar, fermented rye malt. And also cumin, coriander, raisins, drinking water. At first, bread was produced as a hearth in the form of a loaf with sharp ends, and then they began to bake it in a mold. When making bread, they use tea leaves similar to Borodinsky's. This bakery product is in great demand among consumers and has won more than one award at various bread exhibitions.

Bread contains vitamins B1, B2, E, PP, folic acid, a large amount of fiber and proteins, thanks to which it is considered very nutritious.

100g of Karelian bread contains:

• Proteins – 7.5.
• Fats – 1.2.
• Carbohydrates – 37.
• Kcal – 220.

Features of preparing Karelian bread and the benefits of eating it

The brew for making this bread is prepared in this way: from rye flour, caraway seeds, malt and drinking water. All of the above ingredients are mixed and brought to a homogeneous, paste-like state in a water bath for 3 hours.

After preparing the tea leaves, it is cooled and used to prepare the dough, which ferments for 2 hours, and then it is added to the dough.

The dough should ferment for at least 1.5 hours. Such long-term fermentation of the dough and dough subsequently gives Karelian bread its characteristic pronounced taste, aroma, elasticity of the crumb and moisture with a sweetish aftertaste. Due to this, the bread remains fresh for a long time and does not go stale.

Karelian bread is produced in an improved way through the use of sugar, raisins, malt and caraway seeds. The sponge method helps to increase the mineral content, and malt increases the ratio of calcium, vitamins B, C and phosphorus.

Eating this bread helps improve digestion and assimilation of foods.

Bread is useful in preventing the formation of plaques on the arteries that form in the cardiovascular system.

Making Karelian bread at home in a bread maker

Bread preparation includes three stages (leaving, dough, dough).

Infusion: peeled rye flour – 50g; fermented rye malt – 25g; cumin and coriander – 4g each; drinking water – 150 ml. Crush the spices, mix flour and water and heat to a temperature of 65ºC. Leave to saccharify for about 2 hours. A thermos that keeps the temperature constant is suitable for cooking.

Dough: second grade wheat flour – 200g; pressed yeast – 5g; saccharified ready-made tea leaves; cold drinking water – 125 mg. After 2 hours, pour cold water into the brew for the dough, dissolve the yeast and add flour. Knead until smooth and leave to rise for 2 hours.

• Wheat flour – 225 g.
• Salt – 7.5 g.
• Granulated sugar – 24g.
• Molasses – 40g.
• Raisins – 25g.
• Drinking water – 50g.

Dissolve sugar, salt, molasses in water and place in a bread maker bucket. Add sifted flour and raisins. Place the dough on top and turn on the “Whole Grain” mode.

After the signal, remove the finished bread onto a wire rack and cover with a towel until it cools completely. Bon appetit!

There are complex and long dishes. And there are long, but simple ones. The kind when not so much depends on you. except that you need to be patient. Well, have mature rye sourdough, molasses and malt available.

Maybe someone will argue with me, but I don’t consider custard bread something complicated, although I used to be afraid of long recipes. Not much action really. Not that difficult. It's just long. And you need to find a little time to be close. Wait.

I haven't cooked Borodinsky for a long time. You can still find it in the store, just like that, which I like. Although, of course, it cannot be compared with homemade. But Karelian doesn’t come to hand often.

I also like it because it turns out airier and softer than Borodino’s.
Cheese tastes amazing with it. Especially if it's homemade. If you want to make cheese at home, I recommend starting with the simplest one - Adyghe. It's so easy to prepare that you just can't fail. The main thing is to find good milk. Farm fresh or pasteurized with a short shelf life.

Let me remind you that the process of preparing this bread is long and takes all day. But there are not very many actions themselves. You just need to remember to set the alarm.

2 small loaves

Leaven:

10 g mature rye sourdough with 100% moisture content
- 20 g peeled rye flour
- 20 g of 1st or 2nd grade wheat baking flour
- 30 g water

Dilute the starter in water, add rye flour, stir and add wheat flour. Leave the resulting bun under the film to ripen for 5 hours at room temperature. Meanwhile, make tea leaves.
(I put all the ingredients in a bowl and immediately mixed with a mixer. First grade flour can be made like this: replace 3% of the flour with wheat bran ground in a coffee grinder and then sifted; I used very fine Biokor bran, did not grind or sift).

40 g peeled rye flour
- 20 g fermented rye (red) malt
- 3 g ground coriander
- 150 g of boiling water

Mix the dry ingredients thoroughly and pour boiling water over them. Stir and leave under the lid to saccharify for 2.5-3 hours at a temperature of 60-65 C. After saccharification, leave to cool to room temperature. (I brew for 2 hours in a multicooker, pouring a little water and putting a towel in, setting it to 65 degrees, after the signal I remove it and let it cool under the lid).

All tea leaves
- all the leaven
- 110 g of 1st or 2nd grade wheat flour (see above for how to prepare)
- 30 g water

Mix water, starter and tea leaves with a blender or mixer. Add flour and quickly knead until smooth. Leave to ripen under film for 3 hours at room temperature, until increased by 2-3 times.

Dough (looks almost like dough - right photo above).

160 g wheat flour 1st or 2nd grade
- 380 g of dough (all)
- 5 g salt
- 15 g sugar
- 30 g maltose molasses (I used Dan Sukker's special bread syrup)
- 20 g raisins
- 75 g water

Pour boiling water over raisins. Mix salt, sugar and molasses in water until completely dissolved. Add the mixture to the dough and stir. Add flour and knead the dough until good gluten develops. Then at the end, when the dough becomes plastic and viscous, add raisins, draining all the liquid. Leave the dough under the film to ferment for 2 hours at room temperature. Fold the dough 2 or 3 times after 30, 60 and/or 90 minutes. (Take one side of the dough, pull it up, and stretch it over the opposite side, then do the same with the opposite side, turn it over and repeat with adjacent sides - imagine that in front of you is not a ball, but a square).

Place the risen dough on a floured board, divide into 2 parts, flatten each into a square and form into loaves, rolling the dough into a tube and pinching it carefully. Place in baking dishes or baskets (if you are baking in a hearth rather than a pan), put in a bag and leave for 1 hour at room temperature.

Preheat the oven to 230 C. Spray the oven with water from a spray bottle. Bake for 10 minutes with steam, then reduce the oven temperature to 200 C and bake for another 25-30 minutes. Spray the bread with water 1 minute before the end of baking. Leave the bread to cool on a wire rack overnight.

Well, it’s not at all difficult? It's true? I've made this bread three times now and it always turns out great. There are slightly different crumbs: but this depends on the flour, humidity and many other factors, so making bread the same is not easy. But always tasty and porous...