Bread Kievskaya arnautka (oven)

[GOST]

Bread Kievskaya arnautka (oven)

Category: Yeast bread

Ingredients
Wheat flour 2nd grade *)	475 g
Fresh pressed yeast	3 g
Salt	8 g
Water	375 ml

Cooking method

• Recipe for GOSTat:
• 950 g flour 2 / grade,
• 5 g yeast
• 15 g salt
• water (about 650-750 ml),
• 50 g flour for sprinkling bread before proofing and baking.
• This is round Ukrainian wheat bread (or rolls).
• There are several recipes for arnouts: from flour of different grades and with different amounts of baking or without baking.
• The crust of this bread is very thick, soft, with a light blush and a mealy bloom. A pulp with even, moderately large porosity, pleasantly soft and fragrant.
• The bread is quite weighty, but not heavy. Somewhere in the middle between "airy" and "dense". Arnauts are usually baked several pieces at the same time, always round, on the hearth.
• When setting the breads in the oven, they are placed close to each other so that during baking slips form on the sides and the bread grows higher.
• Dough on liquid dough.
• Recipe for one 800g loaf:
• Opara:
• 125 g flour of the 2nd grade,
• 250 g warm water
• 3 g fresh yeast.
• Fermentation at an air temperature of about 30 ° С for 4 hours.
• DOUGH:
• 350 g flour of the 2nd grade
• 8 g salt
• 125 g warm water (or how much flour will take to get a soft dough)
• Let the dough ferment 40 minutes, knead for 1 minutes and leave to wander on 20 minutes. Round off twice with an intermediate proofing between roundings, carefully squeezing out gas bubbles and pulling on the gluten.
• Roll the balls of dough in flour and place on the proofer with the tail up on 40-60 min.
• Before baking, lay the blanks seam down on under the oven close to each other, so that after baking, you get one or two rows of round breads weighing 0.5-1.1 kg with slips on two (or three) sides. **)
• Bake in the oven WITHOUT STEAMING at 195 - 215 ° С for 40 minutes.
• 
• 
• Bon Appetit!

Cooking program:

in the oven

Note

*) Flour (optional) for sprinkling before proofing and baking about 50 g

**) I baked only one loaf for a sample, there was no question of slips.

Similar recipes

Ukrainian 40% peeled bread (Freesia)

Rye bread 100% from peeled and seeded flour in HP. (Arka)

Rye-wheat bread 60/40 - 180 minutes (Vanya28)

[🔗]

But we do not sell second-grade flour

we also have 2 varieties, I have not seen

Girls, and I mix the 2nd grade flour myself, maybe this information will be useful to you:

If only premium flour is available, it can be converted into grade 1 or 2 flour using bran.
The bran must be ground in a coffee grinder and sifted into flour through a sieve. The more sifted bran, the lower the grade of flour.
I saw this amazing little trick from Lyudochka Mariana - aga. Thank you very much for that
You should also be guided by the fact that up to 3% of bran is allowed in grade 1 flour, and up to 8% in grade 2 flour - this is information from Annushka.
Ie.

To obtain imitation flour of 1 grade:
after measuring out 1 cup of flour, remove 5 g of flour from it and add 5 g of finely ground sifted bran (without non-sifted particles)

To obtain an imitation of 2 grade flour:
after measuring out 1 cup of flour, take away 12 g and add the same amount of sifted ground bran.

A source: 🔗

[AXIOMA]

AXIOMA
A wonderful bread. I wonder how long it stays fresh? Although, if one loaf was baked, then delicious bread is eaten very quickly.

On the wonderful site of Lyudochka-Mariana-aga, I found this recommendation at one time: for 82g of flour -3g of germ flakes and 15g of bran, you will get flour of 2 grade. Wheat germ can be purchased from the diabetic section of stores.
And if in flour c. from. add 30% c. z flour, then this will also be close to flour 2 s.

[AXIOMA]

Hello everybody!
This is my arnautka.I remember her well, I lived in Kiev for many years.

I used a 1: 2 mixture of white bread and whole flour. I figured that the result would be about 7% bran. I must say that the bread is very simple, and it really turned out to be an arnaut! I can't even believe it.
Thank you, AXIOMA!

[Caprice]

Hello,Caprice.
I took fresh yeast, as in the recipe - 3g. In dry terms, it is 1/3, i.e. 1 g of dry yeast. This is 1/4 tsp.
I left the dough for the night, it's not so hot yet. And also (sinful) added 1 tsp. our baking improver. But, probably, it is possible without it.

[barbariscka]

And also, I think, it is better to take the ratio of white flour to whole flour as barbariscka I wrote here 2: 1, not 1: 2, as I took. My bread turned out all the same darkish for an arnautka, it seemed to me. Or 1: 1. In short, we must also try different options. But the fact that it came out the first time is very simple, you don't even need to create steam, fool around. And immediately he looked - she's the one!

[Admin]

Admin,
Lozja,
Caprice,
Tanyusha,
barbariscka,
kisuri!

Thank you very much for the appreciation of my work on baking arnautka!
Thanks for supporting this thread.
Separately grateful kisuri for a photo report!
I was worried, following your reasoning, how to make a substitute flour of the second grade.
I learned a lot of useful things for myself from your posts!
I am glad and proud that I live in my city, where you can buy second-grade flour without any problems, although it is weighed out.
Combine of bread products "Dnepromlyn" offers in plastic bags weighing 5 kg at a ridiculous price.

[AXIOMA]

AXIOMA!
I remember this flour (my husband was from the Dnieper, they lived next to the market, Filosofskaya Street, how!), Only then I did not bake bread, and this flour was considered worthless. And now ... well, what can you do!
I will continue to experiment, especially since the bread is very good and it is pleasant to bake it.

That is, you can't modify this recipe for HP? Only by the dough method? Eh ... It's a pity.
I here, nevertheless, decided to try to bake an arnautka in HP ...

Well, why doesn't it work? You can make a dough, but at least right in the HP, stand for 4 hours (I put it overnight), and then add all the other ingredients - and go! And to select the mode is already a matter of technology. I almost always bake on 3rd, small. size, especially if there is whole flour.

[dear friends - bakers]

Hello, dear friends - bakers!
It's time, I suppose, to look inside the very process of making the Kiev arnautka.
Somehow sparingly, without details and step-by-step photos, I covered the baking of this bread in the first post.
I hasten to improve ...
So - take TWO!

This is what the dough looks like after 4 hours of fermentation:

The dough after the first fermentation:

Divided the dough into two equal weight parts after the second fermentation and double rounding, placing the pieces in small proofing baskets:

My goal is to make "slips" when baking. Innovation, if you like!
After 60 minutes:

A wonderful lively mealy pattern, isn't it? The only pity is that in a moment he will be at the bottom on a silicone mat:

After baking:

The crust of this bread is amazing!

After all, second-grade flour is gray in color, and the crust has a pink tint!
Riddle!

Living organism:

who will have a "surgical" intervention with a bread knife!
The long-awaited cut:

The bread is quite weighty, but not heavy.

A pulp with even, moderately large porosity, pleasantly soft and fragrant.

I wish you all pleasant pastries!

[AXIOMA]

Personally for AXIOMA, as a sign of a special location!

ARNAUTKA - g. southern, white turk, east white wheat, black turkey, ledyanka, kubanka; a breed of wheat that is tough with grain, strong and therefore exported abroad; below it there is a weight or red on sale, and even lower is a garnets. the name is probably given from the Arnaut people (Albanians), as a special branch of the army is also called in Turkey, the guards from Christians; and in chickens. arnaut, swear word: monster, brutal MAN, bassurman.

[dear friends - bakers]

Hello, dear friends - bakers!
It's time, I suppose, to look inside the very process of making the Kiev arnautka.

AXIOMA, Hello, excuse me as a new and completely stupid person in the matter of baking, and in general in all matters of baking. I'm more of a soup specialist.

Please explain to me about the dough. Or correct me if I misunderstood. After the dough has come up, we will continue to add the ingredients for the "dough" to it, that is, directly to the dough, right or not?
Thank you very much in advance.

CharlieD

You can add other components to the dough, or vice versa. In order to save clean dishes, I prepare dough in the same bowl where I will then knead the dough

I wonder where the posts from this topic have gone?

[AXIOMA]

AXIOMA, baked bread, very tasty, but, as it seems to me, the crust is thick ... What am I doing wrong? True, instead of flour 2 I took in. grade and added bran ... The dough was gorgeous, the dough too ... but somehow it did not work out with the baking. ... It rose, but ... there is no such beauty and grace ...
What gives the crust thickness?

[Irusik]

Irusik, you need to bake with steam on a stone, then the crust will be thin

Yeah, there is a kamenyuka (Ikeevsky pallet), but I missed steam,. And, what else I screwed up, put the bread on a tray "for the grill", with holes, well, the bottom "heavy" came out ...

[CharlieD]

CharlieD ! You were satisfied with the answer Summer Residents?

Summer resident ! Thank you for the rational suggestion to cook dough in the combine bowl! 🔗
Now, for me, the loss of raw materials will be excluded in the future to a minimum.

I wonder where the posts from this topic have gone?

Caprice, I can't really explain. I myself am extremely surprised.
🔗

AXIOMA, ...
... What gives the crust thickness?

matroskin_kot, good day!

To achieve a thickening of the bread crust, you should reduce the baking temperature from the recommended one by 20-25 ° C (it is worthwhile to think about increasing the baking time with this mode).
I believe your oven has an incorrect temperature reading. It is possible that rubber seals have worn out from prolonged use.

I don't mind advice himichki about steam, but ...

Bread Kievskaya Arnautka is baked without steam and from the SECOND grade flour.
Any change is already a deviation from GOST.

From myself I will add: 2 grade imitated a combination of 70% plain wheat flour and 30% whole grain (or wallpaper).

I baked Arnautka according to the recipe. While fresh and hot - very tasty. This is bread to be eaten fresh.
From my mistakes:
1. It was worth giving more time for proofing. Apparently, the apartment is still cool enough.
2. My wrong recalculation of the amount of yeast. Well, I don't have fresh ones, only dry ones. Apparently, she put a little ...
For these reasons, the bread turned out to be somewhat clogged. Because of this, the photo is not published.

[Caprice]

Caprice !
Did you use Stibel # 3 instead of 2nd grade flour according to the recipe? I'm afraid I didn't guess ...

[Caprice]

Caprice !
Instead of second grade flour according to the recipe, did you use Stibel # 3? I'm afraid I didn't guess ...

Instead of 2nd grade flour, I mixed premium flour (Shtibel 2) with whole grain (Shtibel 6)

Thank you very much for your answer, now I understand.

[CharlieD]

Instead of 2nd grade flour, I mixed premium flour (Shtibel 2) with whole grain (Shtibel 6)

🔗

Thank you very much for your answer, now I understand.

CharlieD, I hope that now you will succeed. 🔗

🔗

🔗
By the way, Stibel 3 is a rustic coarse flour. It also contains a lot of bran, and it is quite possible to use it as c / z flour. I didn't feel much of a difference between Stiebel 3 and Stiebel 6 at all.

I baked a loaf taking into account the mistakes of the previous experience. Liked. Definitely, I will continue to bake this bread!

[CharlieD]

l]
CharlieD, I hope that now you will succeed. 🔗

I hope too. I really want gray bread, I'm tired of white, but whole grain, or as it is correctly called in Russian, does not go to the bow.

I think I will continue to bake Arnautka. For many reasons.
The main one is nostalgia for Kiev bread.
I have developed for myself a "lazy" system for this bread:
1. I start the dough in a bread maker on the "dough" mode.Then, thanks to warming up, you do not need to wait 4 hours, or, even more so, leave it overnight. However, sometimes it is possible for the night: it all depends on the availability / lack of time. Then just stir the dough and turn off the program so that the ingredients in the HP do not heat up.
2. Upon completion of the program "dough" (in my HP it is an hour and a half), add the rest of the ingredients, and again put on the program "dough".
3. At the end of this cycle in the bread maker, I knead the dough (without removing it from the bread maker), then I take out the dough, form a loaf and again for proofing. I distribute in the oven, barely warmed up and turned off.
4. Actually, baking. Temperature and time in the recipe itself. No stones and no steam. The crust of real fresh Arnautka should be denser than other breads and crispy.

Looks like I'm doing something wrong. The dough rose and fermented well, but the bread dough itself does not want to rise. Looks like he was smart about the drozzzhi. I also don't have fresh ones, just dry. Tell me what is the correct recalculation of fresh to dry?

Tell me what is the correct recalculation of fresh to dry?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=327.0

Well, baked, I made two small loaves from one portion. While warm it is very tasty. Let's see how it will be later. Since here in the Americas, I haven't heard of any second grade flour, I stirred wheat flour with (how is it in Russian?) Whole-grain 70-30 %%. Hohhu add a photo, but you need to figure out how.

So, I did not understand the photographs.

[CharlieD]

So, I did not understand the photographs.

CharlieD, take a look here, it will not be bad to get to know this THEME... Maybe it will help ...
Wish you luck!!!

Yesterday I decided to bake Arnautka. The result, although it turned out delicious, but unfortunately the dough rose very slowly, and then completely fell off. It happened two hours later, maybe even a little less. The bread rose very badly. It's strange somehow.

Tell me what is the correct recalculation of fresh to dry?

I took fresh yeast, as in the recipe - 3g. In dry terms, this is 1/3, i.e. 1 g of dry yeast. This is 1/4 tsp.

[........ to look inside the very process of making the Kiev arnautka.]

........ to look inside the very process of making the Kiev arnautka.
FANTASY!!!!!. Thank you so much, great job.

[In dry terms, it is 1/3, i.e. 1 g of dry yeast. This is 1/4 tsp.]

In dry terms, it is 1/3, i.e. 1 g of dry yeast. This is 1/4 tsp.

Here I have specially weighed a standard teaspoon of dry yeast on a very accurate electronic scale .... exactly 2 grams.
Try a whole teaspoon, there is nothing wrong with that, I think everything will be OK. Good luck.

P.S.... by the way, dry yeast does not always work 100%, depending on the release date or for example how long it was kept open and where. I store in an airtight jar in the freezer, if I use it often, then just in the refrigerator. Maybe you know, but just in case, dilute yeast in warm water or milk at a temperature not above + 40C! otherwise they die and don't work.

Nobody wrote here for a long time. I would like to thank the author for the wonderful recipe and idea. I got the bread on the first try, but in the oven. Yes, baking in a multicooker is not that. But I do everything except baking in a slow cooker. I noticed that this bread tastes better 6 hours after baking. Now everyone in the family loved him, they don't eat white. In general, very tasty and healthy, I recommend it! !!!!

Hello!!!!!!!! Thank you so much for the wonderful bread recipe! Please tell me what my mistake is - the bread rose remarkably and baked, but completely white. It is tasty, but somehow it lacks both color and richer taste. There was no flour of the 2nd grade, mixed in. from. with whole grain in the above proportion. Baked in a convection oven on a silicone mat for 40 minutes. at a temperature of 205 degrees. She put the bread in the already preheated to 205 gr. oven. Thanks a lot in advance for your answers!

natatom, unfortunately I only get the bread that I need with flour of the 2nd grade. All mixes do not give the desired effect ((.

[Krasulja]

Krasulja, Thank you so much! Well, nothing, as long as we eat blonde bread, and there, God forbid, we'll find second-rate flour.

[Krasulja]

Krasulja, Kiev region, Ukrainka. I searched the whole Internet, I haven't found anything yet. Maybe I’ll be lucky enough to buy it in one place, I’ll tell everyone right away. My husband liked the bread, he doesn't want anything else from baking, only Arnautsky.

Come on, you do not have 2 varieties .... In Moscow, it is also difficult with him, but I found one store, though the last time they slipped 1 grade. Moreover, in Pushkino, Moscow region, there is a company where you can take a 50 kg bag. So I think, maybe with my sister in half, otherwise it hurts a lot, it will disappear))).
Maybe where you can buy at flour mills.
And I perfectly understand your husband, I myself only eat this bread)).

For this, there is a topic Communication with fellow countrymen, and place it there, in your region https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0

[Admin]

Admin, sorry, I didn't understand

[AXIOMA]

AXIOMA, thanks for the recipe! I was in Kiev for a very long time, still a teenager, naturally, I was not interested in bread and did not try a real arnautka. But what I did was great! Baked from second grade flour, according to your proportions. She baked in the oven on a stone without steam.
The bread turned out to be quite weighty, fine-pored, very fragrant. Some were eaten immediately, still lukewarm, by the evening it became much tastier, and the piece that remained the next day became even more fragrant.
Here he is

Hello everyone!
For several years now, this has been our favorite bread.
Thanks for the recipe.