Grain bread (grain bread). History of creation.

[GRAIN BREAD (GRAIN BREAD) (From the book V. Mikini "Guide to bakery and yeast production" 1912, St. Petersburg.)]

GRAIN BREAD (GRAIN BREAD)

(From the book V. Mikini "Guide to bakery and yeast production" 1912, St. Petersburg.)

Making bread from grain should be understood literally, that is, the transformation of whole grains directly into dough without first crushing them into flour.
In many baking manuals, such as Lesgaft's, whole grain bread is mistakenly referred to as making bread with bran flour. Such a vague expression can be confusing. Kneading the dough from fine flour, peeled from bran and from coarse flour, not sifted, is essentially no different.
A completely different matter is the preparation of bread really from whole, that is, uncrushed grain, the production of dough from which has nothing in common with ordinary grain production.
The idea of ​​making bread straight from a whole grain with all its bran and all its bran could only have arisen at a time when, as indicated in the previous chapter, the prevailing belief was that bran is wholesome and nutritious.
The appearance of this method cannot be viewed as a step forward in technology; on the contrary, it is nothing more than a return to the primitive method. As mentioned in the first part of this book (in the history of baking) in ancient times, such as among the Phoenicians, the dough was obtained from a mixture of half-crushed grain with water. This principle is the basis of the named method of preparing whole grain dough, as will be described in detail below.
This method first appeared in France in the 60s, when a certain merchant A. Sezille took the privilege of making bread directly from grain, without first crushing it into flour. In general terms, this method, called "grain panification", is as follows:
First, the grain is soaked for 1/2 hour in water in order to wash off the adhering dust, and most importantly, to soften the outer shells. Then it is passed through a brush machine, where the dirt is wiped off with brushes. From there it went to a peeling machine, consisting of a drum, the inner side surface of which was covered with a perforated iron sheet, in the manner of a grater. The grain, falling into this rotating drum, was frayed due to centrifugal force on the inner rough surface, and the (fruit) shell of the grain was peeled off. The hatched grain (white and clean) entered the fermentation tank, where liquid (10%) sourdough was placed, which was already in a state of fermentation for about a day at a temperature of + 25 to 30 C. Here the grain was kept for about 8 hours, moreover, in the grain itself the same chemical processes occurred from the action of the leaven as in the dough during fermentation, that is, part of the insoluble starch turned into soluble dextrin, the gluten softened and partly dissolved, part of the mineral salts also passed into solution. As a result of all these processes, the grain got wet, swelled and became soft and viscous. In this form, it entered a crushing machine, consisting of a pair of smooth shafts, between which the grain was passed, and it was crushed into a common dense mass, in which, however, individual swollen grains can be distinguished. It was this mass that served as a dough for baking bread. Previously, it was diluted somewhat with water with the addition of sodium chloride and was subjected to a second fermentation, after which, as usual, loaves were formed from it and bread was baked. With this method, wheat bread turned out to be white in appearance and rather loose.In terms of taste, it was inferior to the ordinary one, since it resembled porridge and not bread, and besides, which is very important, sometimes whole grains (not accidentally crushed) came across in the crumb, which greatly spoiled the taste. But for that, it cost less than usual, since the grinding disappeared, and with it extra transportation, loading and unloading; then the heat increased by over 30%. Therefore, this method seemed to have a brilliant future. But reality did not justify these hopes. Cecille's Bread did not find sympathy in France and his bakery soon ceased to exist. The French Ministry of War, where he turned with a proposal for his method, appointed a commission to comprehensively study this issue. The commission investigating this method found that the bread obtained by this method is very coarse (in appearance), tasteless and contains a significant amount of non-nutritive substances. Cecil's bread contained almost all the bran, the yield of which did not exceed 3%, while the ordinary soldier's bread in France was made from flour, from which about 15% of the bran was removed.
Cecil's method, meanwhile, appeared at that time in print, for example, in our Military Collection of 1872 (vol. 86, part 1, page 333) and attracted the attention of the military leadership.
Therefore, it was considered by us in the Technical Committee of the Main Quartermaster Directorate, where Lesgaft made a report on this, who was instructed to make a test baking of rye bread using this method. For this, rye was washed, urinated, peeled on a Henkel-Sekka peeling machine and, after fermentation, crushed on grooved rollers. The resulting mass of crushed grain was kneaded with water, to which table salt was added, on a Vikgorst kneader, after which it was molded into loaves and baked in Vikgorst ovens. The flaws in it were found to be the same as in France, that is, mainly gustatory. It tasted rough and contained many uncrushed grains, which made it an unpleasant food product. The latter circumstance was explained by the imperfection of the grooved roller machine, and therefore it was decided to repeat the experiment, replacing this machine with Hermann's French grain-pressing machine, and consisting of three stone shafts with notches. But this experience also gave the same negative results.
In 1874, Cecile's method appeared in Austria, where the military department also became interested in him, which ordered an experiment in baking according to this method in a Vienna grocery store, where apparently also a negative result was obtained, since there was no repetition of the experiment.
We already began to forget Cecile's method, when suddenly in 1875 the General Office of the Quartermaster received an application from a certain Zarin, who suggested trying the method of baking from whole grain that he had invented. Upon application, a sample of bread was attached, which turned out to be well baked, but containing individual, uncrushed grains, as in Cecile's bread. The amount of moisture in the bread was also significant - about 51% in the crumb and 30% in the crust.
According to the inventor, his method gave no less and no more than 100% heat. A. Zarin claimed a patent for his invention in the Department of Trade and Industry, where he points out the drawbacks of Cecil's method that he eliminated, namely:
1. The use of fermented liquid for the grain locks and its draining together with the nutritious parts that have passed into it from the grain,
2.pouring the whole amount of water and salt to the crushed grain, at one time and fermenting the whole dough at the same time, why it turns out to be vague and poorly baked,
3. Peeling of grain, in which part of the nutrients is lost, etc.
Zarin's method was as follows: After thorough washing, which removed: litter, harmful impurities and dirt adhering to the shells, the grain was soaked for 24 - 30 hours in room water. Sufficiently soaked grain was crushed by a grain-pressing machine.Raschin was prepared using water from a padlock with an addition of sourdough and a part of the crushed grain, to which, as fermentation proceeded, the rest of the dough was added in three steps, from which, as usual, bread was baked. Peeling of grain was allowed by Zarin only for baked (rye) or white bread, while black bread should be baked from whole grain in order to preserve the diastases contained in the shells.
In his statement, A. Zarin promised to give the treasury huge annual savings, if his method was adopted.
The Technical Committee decided to test Zarin's method not only by baking bread, but also with experimental food from one company of L.-GV. Izmailovsky regiment in March 1876 (within 50 days).
A total of 30 baked goods were produced, of which 20 showed the presence of individual grains, and 16 baked goods showed hardening. The loaves contained about 46% water. The solder turned out not 100% of course, but as usual, about 45%.
In terms of density, grain bread was 30% heavier than ordinary bread. In terms of storage capacity, it did not differ from ordinary. In terms of physical properties, grain bread was inferior to flour bread, less porosity and tasted worse, as a result of which the soldiers ate it reluctantly.
Simultaneously with these experiments in the hygienic laboratory of St. Petersburg. The Military Medical Academy conducted a comparative experiment on the digestibility of grain and ordinary bread, both on humans and on dogs, and the food was given mixed.
Based on the research, the experimenters came to the following conclusion:
but). the replacement of flour bread with cereals resulted in a decrease in the digestibility of dry matter and nitrogen in food;
b). the absolute digestibility numbers turned out to be much higher in a person accustomed to plant foods;
in). the change in bread apparently did not affect the nitrogenous economy.
Since the chemical composition of grain and flour bread is very similar (in grain - 51.71% dry matter and 7.929% nitrogen; in malt - 52.57% dry matter and 8.028% nitrogen), researchers attributed the worst digestibility of grain bread to its physical properties. : it contained many uncrushed grains that appeared unchanged in the excrement. In addition, the grain mill did not break or grind the shells, as millstones do, but only crushed the grains, displacing the core from the shells and turning the latter into flattened cakes. In such a rough form, the shells were supposed to irritate the intestinal walls and cause increased peristalsis (rapid movement and excretion of food) and, as a result, its less digestibility ”.
Both experimenters came to the conclusion that grain bread is not only digested worse than flour bread itself, but even in its presence the rest of the food (with a mixed diet) is digested worse than with ordinary bread.
In the summer of 1876, in Krasnoye Selo, during the camp, a second test of Zarina's grain bread was made on an even larger scale, with which 4 regiments of the 22nd Infantry Division and a small part of the Guards were content, for which 1,585 poods of rye were released. The grain was pre-sorted and peeled on a Secca machine with 2.5% waste. Solder = 48.25%.
The commission came to the following conclusion:
1) the bread sent to the troops was unsatisfactorily baked, too superfluous and contained whole grains;
2) therefore, the lower ranks declared dissatisfaction with the bread;
3) with more careful mechanical processing of grain and baking bread in an ordinary Russian oven, it turned out to be more successful;
4) the short duration of the experience, the haste in the preparation of bread and the insufficiently strictly drawn parallel in the baking of grain and flour bread, require long experience in the introduction of the necessary mechanical improvements on the part of the grain press and the improvement of ovens. For the search for improved grain-pressing machines, Zarin was given 3,000 rubles.
In 1882 one car was delivered to them, but it turned out to be unsatisfactory after preliminary testing; the other car, despite repeated repetitions by the Intendanstvo, Zarin did not deliver.
Private bakeries in Moscow and Saratov, arranged according to the Zarin principle, were also not successful and soon ceased to exist.
From 1882 to 1890, the issue of grain baking stalled, but in 1890 Dr. Kareev reported at a meeting of the Technical Committee that, having set himself the goal of improving grain baking, he came up with 3 ways to achieve this:
1) after washing and 18 - 20 hour lobes, the grain is crushed between shafts rotating in the opposite direction to each other, which will crush the shell, crushing it into small particles,
2) washed, but not completely soaked grain is ground in an ordinary hand mill to obtain dough,
3) further processing of the test does not differ from the previously used one. Simultaneously with the proposal of Dr. Kareev so far. Zykov proposed an improved method for baking bread from grain, which consisted mainly in the device of a grain-pressing machine, in which the grain with shells was ground. This method was tested in the Izmailovsky regiment.
In the same year, the Department of Trade and Manufactures received applications for a privilege for the method and machine for baking grain from A. Golovin and otst. since. Zykov. It turned out that both machines for which the privileges were requested were the same in structure: each consisted of an iron cylindrical casing, openable in length, with one solid bottom and the other perforated. In the casing, on a rotating shaft, knives were set, separated by plates; these knives moved between fixed knives, fixed on the inner surface of the casing. From the side of the perforated bottom, the shaft ended with a screw. A grain receiver is located at the other end of the cylinder. Getting from the receiver into the machine, the grain is broken by knives and moved to the end of the machine, where it is captured by the screw and forced through the perforated bottom. In 1892, grain baking was organized in Riga by Gelink, whose bread turned out to be well baked from fermented dough, nostril, pleasant smell and taste, although some whole grains were found in the crumb; water in a loaf on the 6th day for baking was determined to be 44.5%. The Military Council decided to order 2 machines from Gelinka: one large for the Vilna military bakery, another small with a manual drive, and to carry out a two-month experiment in supplying the troops of the Riga garrison with Gelinka grain bread.
A commission was sent to Zykov's bakery, which found the following: the washed grain is soaked for 10 - 12 hours in a liquid containing a certain amount of old dough and yeast. The grain is soaked and fermented, after which it is choked by a machine, similar to an American meat grinder, equipped with smaller holes; The grain poured into the funnel is partly crushed by a rotating screw against the inner riffles, partly cut with 4 knives and pressed through the flange holes with the screw. The manual machine works quite hard, producing only 20 pounds of dough per hour. When analyzing Zykov's grain bread, made by Dr. Dobriansky, it turned out: water - 42.29%, protein - 11.36%, fat - 0.32%, fiber - 1.23%, carbohydrates - 43.6%.
Experience in the Grenadier Regiment did not follow Zykov's failure to deliver a car.
The experience of the food of the Riga garrison from December 2, 1893 to February 2, 1894 with grain bread made in the Gelinka bakery gave the following results.
The lower ranks ate bread with gusto, eating the entire three-pound portion in the first week; in the second week, 1.2 pounds were undernourished; finally, from the 3rd week, there was a malnutrition of 1 pound per soldier. Weighing the people gave no definite indication: along with a 1 to 1.5 pound increase in weight, there was a similar drop in weight. In sanitary terms, the result was very satisfactory: no intestinal diseases were observed.All reports also confirm that grain bread did not stale or mold longer than flour bread.

Continuation of the topic.

According to the definitions in the laboratory of the Technical Committee, 9 bread samples contained from 38.10) to 44.8% water (on average, 6 - 7 days after baking); bread often contained not crushed grains, was seasoned and lacked porosity; tasted like custard bread. The 4 loaves examined in the hygienic laboratory of the Medical Academy by Dr. Brusyanin were 38 cm long and 14 cm wide and 9 cm high and weighed from 2.380 to 2.450 grams; on the 18th day after baking, they contained 51.42% water in the crumb and had an acidity of 18.6% (according to Lehman) and a porosity of 51.31%. The taste of the bread was sweet and sour; when chewing, pieces of coarsely crushed grain shells, as well as whole grains, were clearly distinguished; the bread was baked with an addition of caraway seeds. The slices of bread placed in the same box with the hospital bread were moldy earlier than the last, on the 6th day.
Based on these data prof. Shydlouski gave the following conclusion: “The bread samples sent in for baking, taste, smell, porosity and ratio of crust to crumb were of satisfactory quality, but it should be noted: their special taste, excessive moisture, as well as the content of uncrushed grains, which should reduce the nutritional value of this bread , so it can hardly replace flour bread; in addition, the wateriness makes it unstable ”.
In an experiment of 256 pounds of grain, 378 pounds of bread were obtained in 47 loaves; the burn turned out to be 42.1%; the bread contained 45 - 47.36% water. Large shells were seen in the crumb, as well as not loosened lumps from insufficient mixing; hardened at the bottom edge. The Military Commission came to the following conclusions:
1. Manual machine Gelinka is not applicable due to the excessive work required by it;
2. Hand kneading grain dough is much more difficult than flour dough;
3. The water from the grain locks should not be thrown, as some protein extractive and essential oils dissolve in it; it should serve to liquefy the leaven and rasp;
4. The bread was damp, slightly elastic;
5. The productivity of the machine was determined at 35-1 / 8 - 61-3 / 7 pounds per hour, which does not correspond to the contractual amount of 3 poods per hour.
In the same year, a large Gelinka machine was delivered and tested from a drive in the Military Bakery in Vilna. Since it turned out to meet all the conditions of the contract, it was proceeded to the experimental provision of the Vilna garrison, and in parallel with grain bread, observations were made on the food of flour bread. The experiment involved: 4th Dragoon Pskov regiment, 2 reserve infantry regiments; 182nd Novotroitsky and 183rd Molodchensky, field 105th Orenburg and 107th Troitsky regiments, 2nd, 3rd and 16th engineer battalions. A total of 150,608 three-pound daily rations were dispensed. The experience in various parts lasted from 1.5 to 3 months; in each part of the commission, they monitored the progress of the experiment, drawing up a report on both grain bread and flour. The general conclusion was approximately the following: at the beginning of the experiment, grain bread was baked fairly raw, with a seasoning and content of many large parts. Gastrointestinal disturbances were observed in some parts of the feeding of such bread; when the bread was subsequently baked successfully, diseases did not occur, the lower ranks ate bread willingly, little, however, distinguished it from flour; the parallel weighing of the food supply with both breads in some parts yielded a favorable result for grain bread, in others it is indeterminate. In general, the prevailing opinion was that grain bread is good and can completely replace flour. During the entire experiment, one loaf of grain and flour bread was sent to the laboratory of the technical committee every week. In the first month, grain bread contained an average of 45% water, was often hardened and contained large shells of 1/3 to 1/2 grain in size.In the Vilnius bakery, on the basis of long-term observations, the cost of grain bread was determined in comparison with flour, and it turned out that indeed grain bread is cheaper than flour bread, although insignificantly.
The production of grain bread in F. Gelink's bakery in Riga was carried out as follows. The rye was initially lifted by an elevator to the upper floor, where the grain was subjected to dry cleaning and sorting on tarars and triremes, sometimes peeling (2-3% waste).
From here, the grain was directed to the lower floor in large round iron vats equipped with a double bottom and a drain cock. In these vats, the rye is washed with water until the flowing water stops turbid; sand, heavy impurities and dirt fall off through the net to the bottom, light ergot litter, etc. float to the surface of the water and are removed with sieves. After the rinsing water is discharged, the vat is again poured with clean water at a temperature of 50 - 53 C; in this water, the grain is wetted until it swells and softens so much that it is easily crushed and rubbed between the fingers; depending on the type of rye, this takes 2 to 4 hours. The mass of dirt accumulating during the blockage on the surface of the water is removed by the sieves for the second time. At the end of the steeping, the water is allowed to drain slowly (within 1/2 - 1-1 / 2 hours), helping to drain off by lifting the grain from the bottom of the vat to the surface with wooden shovels after 1-1 / 4 hours. The swollen grain is processed into dough by means of a machine invented by Gelink called the “dough maker” (panificator). There are two such machines in the bakery, of different sizes and capacities. The smaller one, with a weight of 35 pounds, is 6 feet long, 5 feet 4 inches high, 2 feet 5 inches wide and produces 10-12 pounds of dough per hour, the larger one, with correspondingly greater weight and dimensions, gives up to 30 pounds per hour.
The machine consists of two parts; from the body and the endless screw rotating inside.
The body of the panicator consists of a slightly conical cast-iron cylinder, inside of which an endless screw with two progressive cuts rotates on a horizontal axis. At the narrow end, the cylinder is tightly closed and equipped with a receiving hopper for grain.
At the wide end, it is equipped with a perforated flange like an American meat grinder. Another perforated septum is placed vertically in the middle of the cylinder. The whole machine is built and operates on the principle of a pug mill. On the inside, the cylinder is equipped with 12 longitudinal ribs. In front of the perforated surfaces (the inner partition and the end flange), 2 cruciform knives tightly mounted on the axis rotate, the tip of which is directed at an angle to the perforated surface. To cool the mass during operation, the cylinder is surrounded by a casing and cooled by water. The work on this machine is as follows:
The grain poured into the funnel with wooden shovels enters the cylinder, where it is captured by the propeller blade; the grain inflow is regulated by the screw itself. The grain in the machine is rubbed between the ribbed surface of the cylinder and the thread of the screw, at which it is crushed and frayed, the shells crack and break into pieces. Following the course of the screw, the entire crushed mass moves forward. Having reached the inner perforated plate, it is cut with knives, and then, under the pressure of the following masses, is pushed through the holes in the partition into the second compartment of the machine. The same grains that are insufficiently crushed and cannot pass through the holes of the partition, according to the inventor, are held back by the grooves of the body and move in the opposite direction to the mouth of the cylinder in order to undergo grinding again. In the rear half of the machine, the grain mass is subjected to the same operation, whereby an even greater crushing of the grain is achieved. Finally, the entire mass is pressed through the outer perforated flange and, in the form of small intestines, crawls into a wooden bowl, presenting a doughy mass ready for fermentation.
Crushed between the fingers or smeared on white paper, it is a uniform gray mass, on which yellowish grains of finely crushed particles of grain shells are clearly visible; occasionally larger parts come across; whole grains or shells come across as an exception. For the sourdough, the remainder of the dough is taken, which for the preparation of the rasp is thoroughly mixed with a part of the fresh mass with an addition of water remaining from the grain hitch. For 20 pounds of old dough, take 3 pounds of fresh mass and? buckets of water; after thorough kneading of the liquid gruel, they are allowed to stand quietly for 8 to 10 hours, depending on whether they want to get more or less sour bread. Usually raschin is prepared in the evening, and the next morning kneading is done on it, mixing the rest of the dough in the proportion of two parts of the latter to 1 part of raschin. If the dough turns out to be too thick, then during kneading, water is poured as needed. Then comes the addition of salt and? pound of cumin. From the kneader, the dough is placed for germination in closed ferries for 1 - 1.5 hours. Next, the dough is cut into 4 - 5 pound pieces, from which oblong loaves are formed: the oven temperature should be 290 C at planting, and then it goes down to 270. The bread sits in the oven for an average of 2 hours 5 - 10 minutes. When removed from the oven, the bread is cooled and stored in a cool room on the shelves.
The bread obtained in this way differs little in appearance and taste from rye flour bread. According to the content of the amount of acid, there are 2 types of bread:
one). Soldier's more sour and
2). Sweet and sour.
The first is sold at 60 kopecks, the second at 65 kopecks per pood. The inventor attributes the following advantages over flour bread to his bread.
1. The composition of the bread includes all the constituent parts of the grain, as a result of which there are more nutrients in it.
2. Thanks to the thorough cleaning of the grain, the bread is absolutely clean, free from ergot and other harmful impurities.
3. By washing, any fungal spores are removed, so the bread does not grow moldy longer.
4. The baking rate for grain bread is 48 - 50% versus 38 - 40% for ordinary flour.
5. Grain bread is cheaper than flour bread by an average of 15 kopecks per pood.
The digestibility of this bread will be discussed in detail in the chapter on the digestibility of bread in general.
Recently, the privilege was taken in France for the new panifier Degoff and Georges.
Panificator Degoff and Georges.
Panificator Degoff and Georges. (see Fig.) consists of a screw (A) rotating in a cylinder (B). The axis (G) of the screw (A) rests on bearings (C - D). The cylinder is equipped with a receiving funnel (E) for pouring grain. The screw stroke, that is, the distance between its two nearest cuts, is constant throughout its entire length, while the depth of the cut, being at first quite sufficient to accommodate whole grain (see figure), gradually decreases towards the exit; which can be seen in the figure on the right side, and at the end only the powder is passed through. In the depth of these main screw grooves, in the gap dividing the two projections of the screw, small grooves of the same size are correctly cut with the last grooves of the screw end. The inner surface of the cylinder also has helical grooves, but in the opposite direction to the screw grooves, that is, if the grooves on the screw go from left to right, then in the cylinder back from right to left. On the cylinder, the grooves are the same along the entire length, not like a screw. The slope of the groove cut is 17 degrees 40 '.
A distributor and a feeder are placed in the lower part of the funnel, which serves to enter the mixed amount of grain and water; both act in accordance with the rotational speed of the screw.
The location of the apparatus can be horizontal, vertical or inclined - it makes no difference.
To carry out the direct production of bread according to the Degoff and Georges method, the grain is subjected to preliminary treatment, which consists in washing it in water, after which it is placed in another vat, which has twice the volume of the grain. About a liter of water is poured there per kilogram of wheat.When drinking warm water, six hours are enough for the grain to get wet, swell and double in volume. Once the grain is soaked through, you can make a dough out of it. The required amount of leaven and salt is immediately added to it. You can do this after the grain has passed through the apparatus.
The grain processed in this way is poured into the panicator funnel, from where it automatically enters the apparatus itself, passing through the distributor, which regulates the flow of grain in proportion to the productivity of the apparatus.
From the distributor, the grain enters the gap between the screw grooves and the outer cylinder. Since the screw and the cylinder have opposite cutting, they play the role of scissors, which simultaneously cut the grain shell, and grind and crumble the kernel, forming a fine porridge from them, which turns into a homogeneous dough near the exit from the apparatus. But for final processing, the dough enters the dough grinder, which consists of two corrugated planes, the distance between which can be adjusted as desired. (One movable plane is a continuation of the screw itself, and the other is fixed, which is a continuation of the outer cylinder).
The dough comes out of the apparatus in the form of an endless wet intestine, consisting of soaked, rubbed and crushed grains and is a completely homogeneous mass.
After adding the leaven and salt, the dough is ready for fermentation. To prevent warming of the processed mass and maintain the required degree of humidity, an inlet for circulating water is arranged on one side of the receiving funnel. The tube is equipped with three taps, which communicate: one directly with the funnel, the other through connecting pipes with the inner cavity of the movable screw (hollow screw). Passing through the central hole located in the axle, the water cools the thread of the screw and exits through a pipe having an outlet near the kneader. The third valve communicates with the intermediate space between the outer cylinder and the screw. In this way, heating of the mass, which would cause unwanted gelatinization, is avoided.
The dough that comes out of the machine is folded into a bowl, covered with a canvas and placed in a warm place. When fermentation begins, the dough is formed into breads, which are placed on boards and covered with canvas before planting in the oven. Then they bake as usual.
With this method, 100 kilograms of ordinary wheat gives 150 kilograms of bread (or 180 kilograms of dough)

Let's say thanks to Admin for not letting such a layer of our history sink into oblivion!
From the verbal phrases and weights from the century before last, such a soulfulness breathed.
It turns out that there were many smart people in the tsarist army (with an accuracy of tenths of a percent, determine proteins, fats and carbohydrates in bread, and without any FECs and spectrum analyzers)!

In short, it's time for us to start growing a little rye, wheat, oats, spelled in their dachas (whoever has it). Wash the grain, soak and grind in a meat grinder with a fine grid.

And that is very interesting to read.
You should at least look through your baking history.

By the way, Uncle SAM check out this thread:

Why store-bought bread tastes better
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=4325.0

[Scientists have found out which bread keeps the pressure normal]

I want to share an article about grain bread.
Scientists have found out which bread keeps the pressure normal
08 October 2009 | 11:45

Eating baked goods made from unprocessed grains helps fight high blood pressure.

Scientists from the Harvard School of Public Health in Boston (USA) conducted a study and found that men whose diets contain such foods are less likely than others to develop hypertension.

The study involved 51529 men 40-75 years old, who were followed for eighteen years. 31,684 subjects at the time of the beginning of the experiment did not suffer from hypertension, cancer or heart ailments. By the end of the observation, 9227 people suffered from high blood pressure.The vast majority of them ate no more than 3 grams of unprocessed grain bread daily. And those who consumed an average of 52 grams of grain were 19% less likely to develop hypertension.

It is noteworthy that the link between the consumption of untreated grains and the risk of developing hypertension persisted regardless of how many vegetables and fruits the subjects ate, whether they took vitamins, whether they were physically active, and whether they were tested for blood cholesterol levels.

Unprocessed grain is well digested by the body and contains a lot of fiber and nutrients. American doctors recommend that those who want to maintain a healthy cardiovascular system consume at least 85 grams of unprocessed grains per day.

Found an interesting article about a German baker.

A professional baker with over 20 years of experience and a person of very strict rules, Hans Büllingen has been living in Ukraine for two years. First - Odessa, now - the center of the mountainous Crimea, the foot of the famous Mount Ai-Petri, the village of Sokolinoe. And a real "epidemic" of healthy bread is unfolding around.
In Hans' house, a fire burns incessantly in a wood-burning stove. Bread based on its sourdough from whole grain flour is baked today in Novopolye, Kuibyshevo and Malosadovoye.

What are the features of the bread culture in Germany?

In Germany, as well as in Austria, there was a high level of bakery culture. Industrialization destroyed this process, as well as many others. In the Central Alps, the Celts held out for a long time. The dialect, which is still used today by the people living there, is a mixture of Celtic and Latin elements. Rye has been cultivated here for a long time, and wheat came from the south. Roman soldiers took over the world not thanks to meat - they carried wheat in their backpacks, which once again proves the exceptional qualities of this type of grain.
An interesting fact is that the peasant women east of the Rhine and south to Florence kept the same tradition: they left a piece of dough for the next bake. In Italy, peasant women called this slice Pasta-madre (mother-dough). The leaven was called Pasta-padre (father-dough). Nowadays they know about leaven, but they don't use it much. Sourdough bread was also baked by male bakers in the Austrian Alps and in the northern Alps in Germany for the needs of the city. All this testifies to the fact that the use of leaven entailed the development of the practical abilities of the mind, necessary for the creation of trade structures, the organization of manufactories, as can be seen from the example of the development of cities in the Middle Ages in the Habsburg region.
The value and nutritional benefits of wheat depend entirely on how you consume it. The benefits will be minimal if it is processed wheat (it makes white flour). Approximately 40% of the grain composition is removed from such products, and these are exactly those 40% that contain the most valuable: grain germ and bran, that is, vitamins B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, iron, fiber.

Why did you decide to open a bakery? How long ago did this happen? How popular and profitable has this business turned out to be?

My bakery has been in operation for 19 years. There were a total of six such bakeries in Germany. We were the pioneers. Our slogan is “Aktion gutes Brot” (“Operation: good bread”). We developed the idea of ​​healthy bread as a regular food product. The bread was sold even before it was baked. It was always ordered and paid for in advance. This business has indeed been successful. There is a saying that bakers and butchers always have money. But the amount of money and the time for which I managed to earn it, I consider the result of my spiritual growth in the process of work.

Why did you decide to sell the bakery?

I do not sell a bakery. I am patiently waiting for the right moment to turn the key in the door again. I'm not just biding my time, but preparing myself very intensely. The new time will come soon, and there should be enough oil in the lamps.
How to make your own bread sourdough, read here.
Wholegrain Yeast Free Bread Recipes are here.

What brings you to Ukraine?

Airplane, Odessa Waldorf School, a friend from Kazakhstan, "Eugene Onegin" and absolute trust in my inner voice.

What qualities should a person have to start a small business for baking healthy bread? What do you need to get started and first of all?

This is a Hamlet question! Do not do anything at the discretion of your uneducated mind. When I was traveling in Italy and crossing the Alps, my backpack was full of bread, which I found and bought in the valley. Two months remained before the defense of my master's degree. I walked many kilometers to see 20 ovens and understand how they work. My bakery was based on this knowledge. For years, I didn't want to change a single detail. I have followed macrobiotic principles for seven years. Thus, I figured out about nutrition in general. I got the experience of my mistakes on the example of my own body and learned to correct them. People underestimate how easy it is to poison yourself and others with food and the way it is prepared.

What is the cost price of handmade whole grain bread if it is baked in Ukraine by the efforts of a small family bakery?

Back in school, I learned that the minimum cost of a bun is the cost of the flour from which it is made. The rest is yours. In fact, the calculation is done like this: you need 4 times more than the price of the flour used to cover all expenses (including business calls and travel). Then, perhaps, there will be some money left so that there is always butter on your table.

People often buy bread without attaching importance to its quality. Why is it so important to have healthy bread?

The first step in understanding bread is knowing about the grain. Wheat and rye grain consists of three parts: the germ, the inner part, and the shell. Each part has a different purpose: the embryo is responsible for the continuation of life and contains the strength of the new plant, it contains fats and acids. The middle part of the grain is formed during a relatively short time - from April to July or August, when the sun is most active. In nature, this part serves as food for the embryo during the germination period. It contains mainly carbohydrates. They change under the influence of the acids contained in the plant when the growth process begins. The shell of the grain contains minerals (in 100 kg of grain - about 2.4 kg of minerals). Thanks to it, the grain can be stored for a very long time.
The second step in understanding bread is knowing about the process of fermentation, fermentation, which occurs with the participation of human hands. Not much theory needs to be grasped to understand this phenomenon - it is better to investigate it empirically.
We call the fermentation process of bread sourdough. A sourdough can be created from rye flour in three days. But there are other methods based on the fermentation of fruit or honey.

Hans Tips:
1. Rye bread should be eaten no earlier than the fourth day after baking. Correctly prepared rye bread can be stored for up to 20 days.
2. Bread is best eaten in the morning.
3. Different types of bread are suitable for people with different temperaments: the addition of oatmeal is preferable for choleric people, barley flour is for sanguine people, wheat bread is suitable for phlegmatic people, rye is suitable for melancholic people.
4. The process of making healthy bread lasts from 10 to 16 hours, no less. Yeast or sourdough enzymes should “work” on the dough for about as long as the process of its digestion in the human body takes.
5. Additives: Sunflower seeds and cereals are good in bread. The seeds add the missing fat, the flakes help cleanse the intestines. But raisins and nuts in bread not only spoil the character of the bread, but also interfere with its proper digestion. Malt should not be artificially added to bread. But it can form itself during the manufacturing process - such bread is baked for 6 hours at a temperature of 120 degrees.

The ferments for the sourdough come from the air we breathe - the baker participates in an almost sacred process, imitating and supporting the breathing process of bread. We absorb oxygen and give off carbon dioxide. The sourdough also captures oxygen from the air, and then the grain's minerals are processed into highly digestible salts. The embryo supports this process, which takes 6 to 16 hours, depending on the quality of the grain and the goal we are pursuing.
That is why sourdough bread is so useful: it promotes the mineralization of the body and harmonizes the process of thinking. It has a beneficial effect on both bodily and mental health. Of course, good bread is not all that is needed for complete happiness. But the right bread is the most important food for maintaining mental and physical balance.
In "industrial" bread, they simply add those salts that should be formed in the sourdough themselves. The chemical industry produces them in abundance. The different salts give you any flavor you want. To make the dough rise, a very large amount of yeast is used, which is made in production, also far from baking bread. At the factory, the process of turning flour into bread takes about two hours. Of course, this technology is cheaper.
What is the most common bread on your table? What do your loved ones prefer?

We have many types of bread - as different types of bread suit different people, different personality types. The choice also depends on age. Whole grain bread is not recommended for children under a certain age. The shell of the grain should be excluded. Adults lean towards either wheat or rye bread. Wheat or rye bread, bread with the addition of barley or oats resonates with a certain person's temperament. The rule is: oats are preferable to choleric people, barley - to sanguine people, wheat - to phlegmatic people, rye - to melancholic people. The bread made by the hands of a master will take into account and improve the properties of each temperament. Another peculiarity when choosing bread is associated with the change of seasons. So a well-stocked family bread bin reflects all these details and contains different types of bread - it both looks attractive and satisfies the tastes of all family members.

[Lazy]

Lazy, Thank you!
It is desirable, of course, to indicate the source of the article. In addition to the profile information about bread, 2 years of his life in Ukraine were also hooked ... in the mountainous Crimea
And when I found the source, I understood everything by the date 04/04/2012.
Well, the original source with photos of the baker - /yogalifejournal.com/projects/i_can/1389
And referrals in this article to sourdough and bread recipes lead to us here