Bread "Barvikhinsky"

Category: Yeast bread
Bread Barvikhinsky

Ingredients

Wheat flour c. from. 300 gr.
Wheat groats 300 gr.
Salt 1.5 tsp
Sugar 1 tbsp. l.
Egg 1 PC.
Water temperature 60 * С 300 ml
Water temperature 40 * С 100 ml
Pressed yeast 20 gr.

Cooking method

  • Pour wheat grits (300 gr) with hot water T 60 * C 300 ml. and leave warm for 2-3 hours to swell. I put it in the oven with the light on. The whole grain will be saturated with water and swell.
  • Transfer the crumbs to the combine bowl, sift 300 gr. flour, pour out the yeast solution (I dissolved them in 100 ml of water at a temperature of 40 * C), put salt, sugar and an egg. Turn on the food processor, stir at the lowest speed for 15 minutes until gluten develops. This is how the dough looks like at the end of the batch.
  • Bread Barvikhinsky
  • Then I put it in a 3.5-liter mold and put it in the oven with the light on. (I have a temperature T 32.3 * C there) An hour later the dough increased in volume three times, this is how the dough looked in an hour
  • Bread Barvikhinsky
  • I kneaded the dough and put it back in the oven. In less than an hour, the volume of the dough also tripled. I kneaded the dough again and after thirty minutes put it on the table, molded the bread, smeared the form with a special grease for bread, laid out the dough, covered it with a lid and left it on top for proofing for 40-45 minutes.
  • Bread Barvikhinsky
  • At the same time, I turned on the oven at 180 *
  • Bake for about 1 or 1.2 hours with steam.

The dish is designed for

Weight 1000 gr

Time for preparing:

8 ocloc'k

Note

Source: GOST and LJ 🔗

Tatiana S.
Basja, thanks for the recipe I baked it yesterday, only in HP. True, I had to reduce the bookmark, since the remaining wheat grains were 222 grams. While the Polenta bread was baked, the grains swelled. Then I put all the ingredients in a bucket and set the "Dough" mode. I had to add a little flour during kneading, since the bun was a little thin. The dough came almost to the very top, I set it down, let it rise again, and then turned on the "Pastry". Very tasty bread with a crispy crust. I will still have to bake. Now I will try on "Whole Grain" mode.
Basja
Tatiana S., but I didn’t think of baking it in HP, thanks for the hint, I’ll have to try it too. And it tastes really good.
tatica
Hello! I am still a beginner in making bread ... I have only had a BORK oven for 2 weeks ... But during this time I have already tried many recipes. The most delicious was "Barvikhinsky". Here's my bread. The recipe is Slightly different from the one presented above, if interested, I will share.
Bread Barvikhinsky
Bread Barvikhinsky
Basja
tatica your bread is very good, but it seems to me that you cut it before it cooled down completely. Of course, write your changes, interesting.
tatica
Quote: Basja

tatica your bread is very good, but it seems to me that you cut it before it cooled down completely. Of course, write your changes, interesting.
Yes you are right!!! I cut it hot, because I couldn't wait to treat my parents who were in a hurry to go home ...
tatica
Wheat flour of the highest grade - 350 gr.
Wheat groats - 225 gr.
Water - 300 ml.
Dry yeast - 1.5 tsp.
Salt - 1.5 tsp.
Sugar - 1 tbsp. l.
Small egg - 1 pc.
Sunflower oil-2 tbsp. l.

1. Pour cereals into a bucket from a bread machine, pour water (300 ml. According to the recipe) temperature ~ 60g and put in a warm place (I stood on a gas stove with a working oven) to swell for 2.5 hours (I had 1 hour).
After soaking, the cereal becomes very soft, almost like porridge, just raw.
2. Then add: egg, salt, sugar, flour and yeast.
3. We put the bucket in a bread maker, program "Basic", weight 750 g. medium brown crust
4.Cool the finished bread on a wire rack (I didn't have time to cool down ...)
Admin

tatica, your recipe is different from the author's, this is a different bread! Let's put it up on the forum in accordance with all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!
tatica
Quote: Admin

tatica, your recipe is different from the author's, this is a different bread! Let's put it up on the forum in accordance with all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!
well!
14anna08
this is a recipe from Galina Sergeevna's website. So?
Admin
Quote: 14anna08

this is a recipe from Galina Sergeevna's website. So?

What recipe are we talking about?
14anna08
Quote: tatica

Wheat flour of the highest grade - 350 gr.
Wheat groats - 225 gr.
Water - 300 ml.
Dry yeast - 1.5 tsp.
Salt - 1.5 tsp.
Sugar - 1 tbsp. l.
Small egg - 1 pc.
Sunflower oil-2 tbsp. l.

1. Pour cereals into a bucket from a bread machine, pour water (300 ml. According to the recipe) temperature ~ 60g and put in a warm place (I stood on a gas stove with a working oven) to swell for 2.5 hours (I had 1 hour).
After soaking, the cereal becomes very soft, almost like porridge, just raw.
2. Then add: egg, salt, sugar, flour and yeast.
3. We put the bucket in a bread maker, program "Basic", weight 750 g. medium brown crust
4. Cool the finished bread on a wire rack (I didn't have time to cool down ....)
about this ....
Admin

What's the problem? Is it tatica made a plagiarism from this site, brought the author's photo and recipe to our site without changes, without baking your own bread?

If so, the recipe will be deleted!

If not, read the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=125310.0 and further on the topic
14anna08
no, Vika, added flour and set a different regime, but usually the authors write that the recipe was taken there, with its own changes. since you think that everything is fine, then everything is fine.
Admin
Quote: 14anna08

no, Vika, added flour and set a different regime, but usually the authors write that the recipe was taken there, with its own changes. since you think that everything is fine, then everything is fine.

This means that she added her own note to the recipe, her additions, baked on another program - this is no longer a copy of the author's recipe

The main thing is that she herself baked bread according to this recipe, took a photo, wrote the cooking process herself.
tatica
Yes, I'm afraid to mention other sites on this site .... you say: you CANNOT give links to other sites ... ban it .... I copied the words from the author's message, but changed what I did wrong, inserted my photo ... if this is not possible, next time I will change the words so much ... maybe I will write in English .... yes, I thanked the author for the recipe on the TOM site and boasted about the result ... And by the way, on the TOM site there is and my AUTHOR'S recipes for the multicooker .... and I SAW that girls use them on other sites ... yes FOR HEALTH !!!!!
14anna08
Vika, Admin told you that it is possible, but only direct links are prohibited.
tatica
Quote: 14anna08

Vika, Admin told you that it is possible, but only direct links are prohibited.
WELL, THANK GOD!!!! REHABILITATED !!!!
euge
Well, it would be necessary to write where the legs grow from. Galina Sergeevna indicated the source of the recipe. And you are not a hint, not a word !!! For example, I did not notice any special changes in order to pass off the recipe for my own. Why am I so aware: this was my first bread, preparation for which I began even before meeting my bread maker. The fact that you added 2 tbsp. l of oil. For example, with a fright, I plopped the oil at the end of the preliminary batch directly from the bottle, but how much is 1-2? I now also write a recipe ??? And you, like me, do not have the "Diet" mode in your stove. And what, Admin, if the bread-making program adapts, is that a different recipe ??
Misha
I don’t understand, girls, what is the dispute about? The authorship of Barvikhinsky does not belong to either one or the other... it's just that tatica brought it to this site earlier, for which thanks to her. That's all.
On Barvikhinsky there is a clearly defined GOST, so thanks to him ...

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