Stakhanov loaves

Category: Yeast bread
Stakhanov loaves

Ingredients

Wheat flour 500 g
Dry yeast) 4 g
Water 250 ml
Salt 8 g
Mustard oil 50 ml
Sugar 10 g

Cooking method

  • I decided to try to share the recipe. The recipe is taken from the book "Plotnikov P. M., Kolesnikov M. F. - 350 varieties of bakery products - 1940."
  • Didn't change anything, just counted for baking in the oven.
  • It is baked on a stone in the oven.
  • Mix together flour, yeast, salt and water. Knead a fairly dense dough. Put in a bowl, cover and leave for 2 hours at 30 degrees (oven with light bulb). Wrinkle once after the first hour.
  • Mix the butter with sugar and completely stir into the dough. The lesson is rather tedious, so it is better to use a dough mixer.
  • Divide the dough into 2 pieces, roll them into balls and leave to rest for 5 minutes.
  • Form the loaves, using the standard method, about 25 cm long. I baked the loaves on paper, but it will probably be possible to plant them directly on the stone.
  • Leave to proof for 90 minutes at room temperature. Turn on the oven at 250 degrees 45 minutes before planting the bread. This is quite enough for a stone.
  • Before planting, make punctures 0.5 - 1 cm deep, obliquely 5-6 rows of 3-4 punctures. (I did it with a wooden dagger, such a huge toothpick.) Land on a heated stone.
  • Bake with steam without convection for 12-13 minutes at 250 degrees.
  • Cool the bread on the wire rack.
  • And Bon Appetit! )))

The dish is designed for

2 loaves

Time for preparing:

About 4 hours.

Cooking program:

Oven

Note

Loaves are elongated bakery products with a smooth or cut surface, made from flour of the 1st or 2nd grade with or without the addition of baking (sugar, milk, fat).

RepeShock
Quote: Trinitron
Yeast 4 g

Dry or fresh?
Trinitron
Quote: RepeShock

Dry or fresh?
Dry. Thanks, I didn't think ...
RepeShock

Then I'll ask

Quote: Trinitron
Bake with steam without convection for 12-13 minutes

Are they baked so quickly?
Sorry if the questions are stupid)
Trinitron
Quote: RepeShock

Then I'll ask

Are they baked so quickly?
Sorry if the questions are stupid)

To be honest, almost instantly .. According to the original recipe, 250-270 degrees 12-13 minutes .. Immediately 12 at 250 was enough and it already started to smell like burnt
RepeShock

Wow .... how interesting.
Thank you
Premier
Wow, what a rare edition!
It's a pity that mustard oil is not available ... With olive oil, or something, try ...
Irina F
Trinitronwhat nice loaves!
And the crumb is very beautiful - I love loaves of this density.
Thanks for the recipe.
Albina
Trinitron, the name of the recipe attracted attention. Loafs 🔗
Helen
Cool bars !!!
Innushka
Trinitron, I add sympathetic loaves to my bins and I will definitely try)
Trinitron
Thank you all for appreciating))))
Natalia K.
Vladimir, a very interesting recipe. And their name is even more interesting.
Are you not from Stakhanov yourself? Thank you.
Trinitron
Quote: Natalia K.

Vladimir, a very interesting recipe. And their name is even more interesting.
Are you not from Stakhanov yourself? Thank you.
No ... I didn't invent anything .. These loaves were called that way in 1940 .. In this book there is even a recipe for baking in the form of the coat of arms of the USSR
Natalia K.
Quote: Trinitron
Well I didn't invent anything ..
So I didn't even think about it
Your profile doesn't say where you are from. That's why I asked.
Elena-Liza
Quote: Trinitron
The dish is designed for 2 loaves
And what is the approximate weight of one loaf? And if you still use olive oil?
Trinitron
Quote: Elena-Liza

And what is the approximate weight of one loaf? And if you still use olive oil?
I don't know about olive. I just haven't tried it .. Mustard is not hard to find .. Not everywhere, but there is .. Moreover, it is not expensive and very expensive ..
And the weight of one bar is 375 grams.
notglass
Elena, you can use absolutely any vegetable oil. I also baked such loaves, but with cherry pits oil and olive oil, although there was mustard in the store, it does not suit me.
Elena-Liza
So I don't want to buy mustard for 50 ml. I "don't use" it, but the bars are beautiful and easy to prepare. We will try
chiffi
And under the name Stakhanovsky we sell excellent rye bread with coriander ..... I would be grateful if someone can share the recipe
Shyrshunchik
Trinitron, Vladimir, recipe bookmark, I love such simple recipes. But I will try with sesame or olive, but it should be more correct with mustard, with other oils this is not the same taste.
lu_estrada
uuuuh, how my heart ached!
I was born and raised in Stakhanov, I adored this delicious bread, thank you very much Vladimir!
Natalia K.
Quote: lu_estrada
I was born and raised in Stakhanov
Ludmila, I was also born and raised in Stakhanov.
It also stung when I saw the name of the loaf.
But for 2 years now, for all known circumstances, I have been living in the Belgorod Region.

dogsertan
Beautiful bars. But the technology does not correspond to the original source, namely, after adding butter and sugar to the dough, it should be fermented for another 1.5 hours, so the total time will not be 4 hours. I am not finding fault, but ....... Yes, and the flour is not in / s, but the first.
Stakhanov loaves
Elena-Liza
And I made it according to the recipe, only olive oil. Nice buns. Air. There is already nothing to photograph. I added butter to the dough by hand. The dough is tight, and the butter was hammered in with difficulty, but about seven minutes was enough for kneading. And then, after molding, they stood for an hour and a half. We went up well. And baked quickly. In general, everything is as written in the recipe.
Shyrshunchik
Trinitron, Vladimir, these are the bars I got. Very fragrant, specially bought mustard oil. Only now my crust is pale at all, I don't know why, it seems to have kept it in the oven longer. The dough turned out to be very tight, but it became much more pleasant after standing for two hours, and when I added butter and sugar, it became so silky just lovely, very good. I did the whole batch with my hands, the oil mixed well in two steps. Thanks for the recipe.

Stakhanov loaves

The quality of the photo is bad, evening and from the phone.

Mustard oil should not be neglected, sunflower and olive oil will not give such a flavor.
Trinitron
Quote: Shyrshunchik
Thanks for the recipe.
Not at all .. Cute. :) But strange, on the contrary, I was afraid that they would burn out ..
Shyrshunchik
Apparently it all depends on the oven, my temperature is approximately set and that would have a golden brown crust needs to be kept in the oven twice as much. I was just afraid to dry out.
Shyrshunchik
:) I played a little foolishly with the molding. : oops: Maybe someone will be interested, I really liked these loaves. And all the same, they turn out to be very pale for me, I think that it depends on mustard oil, I have unrefined. Vladimir, thanks again for the recipe, a very aromatic and tasty loaf (white bread).
Stakhanov loaves
Trinitron
Quote: Shyrshunchik
naughty with molding
Nice .. Did you bake it in the form?
Shyrshunchik
Trinitron, yes in the form of l-6, but I divided it by two and it turned out to be 8.5 centimeters in height, very convenient for sandwiches.
Trinitron
Quote: Shyrshunchik
very handy for sandwiches.
Shyrshunchik
In the mulinex bread maker, the mode is French bread, the crust is medium, the laying of all the ingredients at once, it turned out great, just as tasty and aromatic. I took the bread maker from the repair and plus the heat, it is very convenient and just as tasty as in the oven. Here Vladimir I am your recipe and so and so I tried the result always excellent, tasty, fragrant. In the photo, the crust is wrinkled in places, I just left it in the bread maker for 10-15 minutes, so it is easier for me to get bread, but immediately there was a very smooth, beautiful, sweetness.

Stakhanov loaves
Natalisha
Vladimir, if you bake in the oven without a stone, then at what temperature?
Trinitron
Quote: Natalisha
Vladimir, if you bake in the oven without a stone, then at what temperature?
With the same .. Just warm it up for at least 20 minutes along with the baking sheet .. And put the bread on it from another baking sheet .. Just turn them upside down and everything will work out easily.


Added Wednesday 13 Jul 2016 12:58 PM

Tatyana, That's so beautiful )))
Shyrshunchik
Quote: Trinitron
That's so beautiful )))
And then, I'm saying that your recipe is universal both in loaves, and in forms in the oven, and in a bread machine.
kseniya D
Vladimirand I baked these bars. I specially bought mustard oil. Has already baked 2 times. The recipe will settle on the list of constants. The first time I made it on premium flour, but usually I only use it in baked goods, and I bake bread on general-purpose flour. The second time I did it on her. The only differences are in the flowering crumb. Yes, and added the oil after an hour and then let it come up for another hour.
Stakhanov loaves
Trinitron
Quote: kseniya D

Vladimirand I baked these bars.
Stakhanov loaves
Beauty !!!
SvetaI
VladimirFor half a year I have had this bread in my bookmarks, but I could not find mustard oil on sale. Earlier, I remember, it was sold everywhere, I didn’t need it, but you won’t find it as needed.
But it finally happened!
I did everything exactly according to your recipe and technology. True, I was a little worried - I got the butter very fragrant, and oh, how many of it in the recipe, I was afraid that the bread would smell strong. But my fears were in vain - in the finished bread, the smell of mustard oil somehow balanced with all the other flavors and the bread turned out to be very tasty. And the crumb is just the softest!
Stakhanov loaves
Stakhanov loaves
Thank you for this bread, I really like your recipes, I bake them with pleasure and everything always works out
Trinitron
SvetaIThank you for your kind words, I'm glad you liked it.)) The bars are beautiful, and the crumb is what it should be .. Super ..
Kseny @
Trinitron, and from me thanks for this recipe. Interesting process, good, tasty result)
Stakhanov loaves
The loaf came out plump, almost does not crumble, it is convenient for sandwiches. I liked my husband very much, he is a lover of simple, 'honest' tastes) I will continue to cook. Thank you!
Babovka
Nice cut. I will definitely cook it.
Tatyanka Spiridonova
Stakhanov loaves
And I thank you very much! Very tasty came out !!!! That's what you need! (The photo is not very good, but it looks very, very cute!)
Trinitron
Quote: Tatyanka Spiridonova
photo not very
My eyesight is no longer the same, but judging by the crumb in the photo, your bread turned out to be very nice ..

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers