Bread Barvikhinsky

[Sourdough:]

Bread Barvikhinsky

Category: Sourdough bread

Ingredients
Leaven	300g
Lobe:
wheat or barley grits	220 g
hot water	250g
Dough:
lobe	all
leaven	300g
wheat flour	220g
water	50-60g
sugar	10g
salt	12g
wheat germ	1 st. l

Cooking method

• Recipe according to GOST from the magazine 🔗: 500g flour c. pp., 500 g of crushed wheat grains, 40 g of yeast, 20 g of salt, 30 g of sugar, 48 g of eggs (one medium), water.
• Shaped bread weighing 200g, 400g, or 800g. The dough is safe. Before kneading the dough, the crumbs are soaked for 2 .5 hours in water with T 60C. 2.5 hours of fermentation, knead after 1 hour and 1.5 hours of fermentation. 40min proofing. Steam oven at 180-210C. Bread weighing 400g is baked for 1h 10min.
• I baked this bread with sourdough.
• Sourdough:
• Beat 40 g of wheat sourdough with 120 g of water, add 160 flour. Knead the thick leaven .. Leave to rise for 10-12 hours.
• Simultaneously prepare a lobe: pour 220 g of crumbs with 250 g of hot water (60 g) and leave for 10-12 hours.
• Dough knead from the whole lobe, 300 g of sourdough, 220 g of flour and 50-60 g of water, 10 g of sugar. You can add 1 tbsp. l wheat germ. Knead for 3 minutes without salt, let the dough rest for 20 minutes, then add salt and knead until the dough gathers into a nice soft kolobok (I kneaded for 12-14 minutes in HP on the dumplings program). The dough is a little sticky, so it is advisable to grease your hands with p. m. I put the dough in a bowl greased with r. m. and left for proofing for 2 hours.
• When the dough has risen, she formed it, put it in a mold and put it on a proofer until it doubled for 2 hours.
• Baked in the oven at 250 gr. : 15 minutes with steam, then with 200 g another 35 minutes.
• Cool on a wire rack. Taste it when it cools down, only then you can appreciate its taste.
• Bread cut:
• 

Cooking program:

Baking in the oven

Note

It is advisable to buy the crumbs for this bread the one in which the structure of the whole grain is preserved. Now it has appeared on sale in sufficient quantities. And note that there are grains of wheat from durum varieties, there are from soft ones. I liked the latter more. But in any case, no matter what grits it is made from, this is bread for health.

[barbariscka]

barbariscka, great bread !!! And the shape is so amazing !!

[Omela]

Omela
Yes, Oksana, the form did not disappoint and the bread is healthy and tasty.

[dough:]

She baked Barvikhinsky bread with barley groats. It turned out like this bread:


Since the cereal was very dirty, I washed it with cold water, put it on a sieve so that all the water would be glass, filled it with hot water and left it overnight.
220 g cereals (dry) + 250 g water
At the same time I fed my leaven 1: 2, also left it overnight.
In the morning I kneaded dough:
320 g wheat sourdough
500 g of barley groats soaked and absorbed in water
220 g flour (+ 1 tablespoon per bun)
1 tbsp. l wheat germ
11 g salt
10 g sugar
Kneading in HP on the program "dumplings", the dough is soft, slightly sticky, gathered in a bun, while kneading added a little 0.5 tbsp. l r. m.
It melted and baked as well as with wheat grits.
I put part of the dough into a 2.5 L mold, from the rest I formed buns with sunflower and pumpkin seeds.
And the breads and buns turned out to be very tasty, and most importantly healthy.
I think that this bread can be baked with different grains. The taste will vary depending on the cereal used, but there is a lot of room for experimentation in this bread.

Girls, what does it mean to feed the leaven?

[Tatka23]

Tatka23
You can read more about leavens here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0
If the starter was in the refrigerator, you won't use it right away, you need to feed it, that is, take some amount of the starter and add the required amount of flour and water to get the amount of starter required by the recipe, put it in a warm place and use it at its peak.
If you bake this bread, I would advise you to bake according to the first recipe, because everything is written there in more detail.And it is advisable to choose clean cereals, so as not to wash them, otherwise the proportions of water and flour are violated, it will be difficult to form bread without experience.
The last time I took for this purpose was the wheat grits "Knot" and did it without washing the grits.

Thank you very much for the detailed description!

Here is another Barvikhinsky cut with wheat crumbs:


When using grains, you need to look at what varieties of wheat it is made from. It is desirable that it be durum wheat semolina, processed so that all useful qualities are preserved in it.

Tell me, is the recipe high quality wheat flour, grade 1 or whole grain? After all, the amount of water depends on this ...

You can in. with., you can 1s. The amount of water in this case depends not so much on the flour as on the cereal you will use. In any case, it is necessary to regulate, since it is impossible to say exactly to the gram how much water is needed.

I baked this bread - the crumb is white, the grain is completely dispersed, although there were quite large pieces, even surprising. The bread in the oven swelled up a lot, but by the end of baking it sank, I was upset. Why would it be? I sin on the oven: it has convection that cannot be turned off. At the bottom I have a cast iron pot (for extra warmth), a glass of water was poured into it at a temperature of 250. Hazel in a glass form without a lid, first 250, then 200. The dough cracked in a circle. I didn't cut it before baking, as it was watery (although the bun was tight during kneading). The crumb is good, and it tastes good.
These are my first experiments in baking in the oven - I used to always bake in a bread machine. In a bread maker, everything always goes up with a bang, no problems. There is no special oven inventory - neither a stone, nor any suitable gosper with a lid ... I tried to bake in a large saucepan under the lid - I didn't like it at all. The crust is stone, and cannot be peeled off the pan. There are baking sheets and glass molds. And the sourdough is well grown. I would like the bread to be higher and more magnificent, help with advice!))

Natasha, it can be difficult to calculate the water in this bread, since the grits are soaked and during fermentation the dough becomes thinner, although the bun was tight. Try to reduce the water even further.
If there is no shape, you can bake hearth bread on an inverted baking sheet, covered with a saucepan on top. Keep for 30 minutes under a hood, and then open and bake until tender.
Try different options. Glass mold isn't too bad either. There is no need to cut this bread.
It cracked in a circle - possibly under-dissolving or excess water ...

barbariska, thanks for the recipe and for the answer.
Actually, I really liked the bread. It's a miracle for me that such a large grain is completely sold out. The eaters said it tasted like real country bread. I'll try next time with a little less water and a slightly larger shape. Otherwise, I really underexposed on proofing, it would obviously still grow (although it increased by 2.5 times), but the sides of the form ran out, and I put it in the oven)).
Recently, I baked only rye and has already lost the habit of how well the wheat rises)).

To your health, Natasha! No wonder this bread is a classic of Soviet baking. I only changed that I baked it with sourdough. It is both tasty and healthy ... And what a thick wheat aroma.
What grain was used?

Wheat groats "Poltava", I have no idea, from hard or soft varieties, it is not written on the pack. Wheat sourdough was used, flour too.
For a long time I have not put yeast in any bread - fortunately, the leaven allows you to get by

Thank you, I also liked it the most with the half-price. A good leaven, in sufficient quantity, perfectly raises any bread.

Curiosity gnaws at me: what if you knead bread on one wheat grits, without flour, what will happen? Will the leaven cope?)) I think I'll try, I can't resist)

If you try, share your impressions ... Just don't burn the kneader.

I baked this bread with buckwheat (done). It turned out very tasty.Baked for the first time in a new form and, just in case, made half of the norm. It turned out incredibly tasty! Only the shape was too big for this amount, so the flat came out and the long bread.
Thanks a lot for this recipe!

For buckwheat lovers, this is a good idea ... Thanks for sharing. You can always count on any shape. I am glad that you liked the recipe, bake for health ...

[Vasilisa]

Vasilisa, and the leaven in the recipe is wheat, right?
What do you think, if I take fermented rye, will it strongly affect the taste?

Katerina, wheat leaven, but it is quite possible to bake on rye too. Maybe the sourness will only be a little more.
I haven't baked this bread for a long time, but how delicious, thanks for the reminder

[Vasilisa]

Vasilisa, for health
I found out about Barvikhinsky for the first time, it seems, on the friendly site say7 .... and that's what I remembered about him again, horror what cereals are useful

In addition, very scented bread goes well with everything. I used to bake it often. And of course useful.

What a beautiful bread! And it should be tasty, I can already smell its aroma. Thanks for the recipe, I will definitely try it.

Bake to your health! The bread is healthy and delicious.

[Vasilisa]

Vasilisa, baked bread! I liked it very much! I will repeat exactly. Only here is the question. After kneading, there is proofing, then molding. And if after kneading immediately into the mold? Will there be irregular holes? It's just that somehow he got up a little reluctantly after molding, the crumb is a little dense, although not critical. It didn't grow in my oven at all. How much has grown on the proofer and that's it. Is that how it should be?
I also read information on this bread and suspected that I should have taken a little less water. My bun was smearing at the shoulder blade, the dough, when molded, looked more like a thick porridge than dough. I'll try to take a little less water next time. I just really, really liked the taste of the bread, I will experiment. Thanks for the recipe!

Lyudmila, in general, after kneading the dough is put on fermentation (fermentation). Then it is molded and put in the form for proofing. But nothing prevents you from trying, it is possible that the bread will turn out good.
And you have to look at water according to your own flour. It also depends on the cereal, so see for yourself.
Good luck and good bread!

[Vasilisa]

Vasilisa, I understand that first fermentation first, then proofing. Somehow I have the wrong habit of calling everything proofing. I thought today, it is probably still wrong in this case to send directly to the form. Still, I will slightly reduce the water, I will focus on the bun, now the humidity has increased and the flour has become wetter - this is what I noticed from another recipe, where the dough used to be plump, and now I even had to fill it up. And perhaps it is necessary to let it stand for a longer time, I did not keep it to the very maximum, I thought that it would grow up in the oven, but for some reason I did not grow up. In your 7th post, there is just a wonderful cut, so I have something to strive for!

Lyudmila, of course, it is best to give both fermentation and proofing. Leave a little more on the proofer, but do not overdo it, otherwise it will generally sit down.
A lot in this recipe depends on the cereal. Try different options and choose the one that you like best.