Black khlibets (khlibets, loaf)

Category: Yeast bread
Kitchen: Russian
Black khlibets (khlibets, loaf)

Ingredients

Wheat and rye flour, 200 g each only 400 g
Rye bread crumb 50 g
Whey or fresh (sour) milk 150 ml. + 50-60
Pressed yeast 6 g
Salt tea spoon
Vegetable oil 1.5 tbsp. l.

Cooking method

  • Black khlibets (khlibets, loaf)
  • The recipe for this bread was found with my mother in the collection "Ustyanskie delicious dishes" after a short trip to local history. It seemed very interesting, we decided to do it.
  • We bought pure rye bread in a chain supermarket, which was on the way, we were looking for rye bread without wheat flour.
  • Black khlibets (khlibets, loaf)
  • Rye and wheat flour were thrown into a bowl, the crust was cut off from two slices of rye bread, crushed into flour, pressed yeast was crumbled, and a teaspoon of salt was added.
  • Black khlibets (khlibets, loaf)
  • They shook them with handles. Then they poured serum with fresh (in the Russian North, so called sour milk) milk, kneaded the dough. In the process of mixing, adjustment is possible - either liquid or flour. We look at the consistency of the dough.
  • They left it overnight.
  • Black khlibets (khlibets, loaf)
  • In the morning they mixed it well again, added vegetable oil, put it in a cast-iron mold, and left it for proofing.
  • Black khlibets (khlibets, loaf)
  • Two hours later, the oven was warmed up to 200 degrees, the dough was pounded on top with rye flour, cuts were made and sent to the oven (to the electric oven!). They baked in a modern way with an electric probe. Until 98 degrees inside showed.
  • Then they took it out, greased it with linseed oil, covered it with parchment paper, and ripened it with a towel on top!
  • Thought and wondered why a crumb of black bread? Maybe instead of fermented malt?
  • Khlibets (Khlibets) this was the name of a small loaf, a piece of bread. Ustyansky folk dictionary, 2013


Kokoschka
Valkyr, the bread turned out to be very beautiful and delicious !!! How does it taste?
Valkyr
very tasty! All our men unanimously - well, finally, a real rye, without any tricks like seeds, nuts, etc.
Myrtle
MariaThank you for the recipe! I really love black bread! And in the photo he is so nice and handsome!
Kokoschka
Maria, I also love black bread. I'll have to try baking!
Ikra
Valkyr, Maria, this is the recipe! I just have the monastery rye bread left from the trip, I will have to leave a couple of pieces and try to bake!
Valkyr
Irina, of course, must be tried! The crumb only needs to be mixed well. Can be pre-soaked separately. We followed the original recipe. We didn’t regret it.
Masinen
Mariawhat a beautiful bread !!!
I already heard the scent
Ikra
Valkyr, and the phrase "left overnight" - means that they left at room temperature? Now it is not very warm in houses, while there is no heating. If I take the dough to the bathtub, where it is warmer, will it be okay?
I will definitely try to crumble the rye crumb properly, thanks! I also thought about it.
Valkyr
No, not at room T. Put it in the refrigerator.




Masinen, yes, Maria, the dukhman stood .... not so from the pschenrichny one, also good, but rye gives a special flavor!
Wiki
Very nice bread!
Nagira
Valkyr,
Maria, homemade bread is always great!
But I was more attracted by the "Ustyanovskaya" component in the recipe: both historical and philological moments are interesting and therefore I would like at least some kind of insight into the topic in this recipe (maybe you talked about this somewhere else (did I overlook?) - then a wish - insert a link to your story here
I am sincerely interested, although the three mentions are worthy of at least a few sentences of clarification.
Lerele
ValkyrI liked the bread very much, you should definitely try
Yarik
Maria, very interesting bread, I will definitely do it! Thank you!
Valkyr
Thank you girls for the feedback!
Nagira, Irina, re-read my main text from the beginning, referring to both the recipe and the preparation method. There are all the answers to your questions.




Yarik, Yaroslavna, I have written "hlibets" with a soft sign - this is a peculiarity of pronunciation, dialect, "speak" of the south of the Arkhangelsk region and the north of the Vologda region. In this way, the compilers of the Ustyansky Folk Dictionary tried to convey exactly the pronunciation, although it is very difficult. You have to hear this, this unique dialect.
But we are not here about that, we are here about the recipe.
Ikra
Valkyr, yesterday at night I tried to deliver. There is clearly little liquid. I added from despair (it's not easy to knead 400 g of flour with 150 g of whey with your hands) to 300 ml. It turned out - a lot And did not fit in the refrigerator at all. But here, perhaps, my yeast is fooling. Now I added oil, sent everything to knead in a bread maker, with a "rye" spatula. An hour stands, without any rise. Precisely, yeast is fooling. I leave for a long time, leave in a wrapped bread maker (it's cold at home). In the evening, if it rises a little, I'll bake it right in it. It smells cramped while very tasty
Kapet
Noble chlibets! I'll try to portray this in my bread maker. Sorry, but in the oven / oven to bake cotton products - there is absolutely no experience and practice ...
To the author - honor and respect!

By the way, the origin of the name:

CHLIBETS, btsya, chol. Small amount of hlibina;
Dictionnaire of the Ukrainian movi
Academic Tlumachny vocabulary (1970-1980)
🔗

Longina
After describing the recipe and all the comments, I really wanted to bake chlibets! I'll buy everything I need today, and I'll bake it after the weekend.
Money
Valkyr, Maria, is there really no mistake with the liquid?
Albina
Valkyr, MariaWhat an interesting bread with a ready-made crumb inside I have only a rye crust left. Bye bookmark
Valkyr
Ikra, Irina,fixed in recipe , pardon me!
In a hurry, as always on the run, several things at the same time!

The ratio of flour to liquid. When the kneading is done by hand, exactly, to the gram and milliliter, it is impossible to measure everything. Exclusively for tactile sensations and a fairly large experience in baking in our family. We can safely say, almost automatically. This, when done in a bread maker, inaccuracies in weight can lead to an unfortunate end result. Fallen crust, etc.
About yeast - we use compressed yeast in any baked goods. We bought it, broke it into pieces, put it into the freezer. And they lie there quietly for up to six months! Dry ones are also in the refrigerator - just in case!





Kapet, Konstantin, the origin of the name testifies and confirms one thing - the community of peoples!

The pronunciation of some sounds and intonation, for example, are similar to the pronunciation in the villages of Belarus.
For example, it is written "v" and "l", and pronounced as a short, so to speak, the sound "y". An example of "complete" means "enough, enough" is pronounced "poUno". Well, etc.
"CH" is replaced by "c".
Example:
"Two aunts meet - one to the store for bread, the other from there.
- Today, the bread is a church-church ...
- And the white one?
- And the whiteness is nice !!!! "



Dictionnaire of the Ukrainian movi
Academic Tlumachny vocabulary (1970-1980)
- About dictionaries. One of the first works on the study of the Ustyansk dialect was "Dictionary of the Ustyansk folk dialects" (1924-1934) by MI Romanov.




Money, added in the recipe, thanks.
Kokoschka
Maria, I wonder, and where rye bread with wheat is suitable? Although the recipe is a recipe ...
Whatever I look in stores, everything is mixed with something ...
Ikra
It didn't work out for me. I think the yeast failed. And with liquid it would be good to clarify.
Valkyr
Most likely yeast. We have the next portion of this dough in the refrigerator, already from one in the afternoon. I don’t know if we will have time today, or tomorrow we will bake.
Ikra
I see the liquid has increased) I'll try with other yeast later.
Valkyr
Quote: Valkyr

Most likely yeast. We have the next portion of this dough in the refrigerator, already from one in the afternoon. I don't know if we will be in time today, or tomorrow we will bake.
Did not have time yesterday, this morning I took it out of the refrigerator, shook it, rolled it up with a ball, put it in the form with its booty up and put it in the oven for proofing with the light on and a tray with hot water. Rose quickly, baked.

Black khlibets (khlibets, loaf) Black khlibets (khlibets, loaf)

Black khlibets (khlibets, loaf)
chel00
Hurrah! I did it, though the texture is slightly different. But thanks for the recipe, delicious and understandable.
Valkyr
chel00, I am very glad! I did it myself today, but in a bread maker. Slices of bread "Rye edge" - bought in METRO, ready-made mixture "Bread at home" grain, rye flour and wheat. Filled with cabbage brine.

Standing, resting.
ninza
Maria, what a beautiful bread! We must bake. Thank you!
Valkyr
ninza, Nina, thanks!
Kokoschka
Valkyr, I baked bread that tasted very tasty, but somehow it turned out to be very dense ..... I don't know, maybe it should be so?
Valkyr
Kokoschka, Lily, rye bread is generally denser than wheat bread.
Kokoschka
Yes, I know it ....

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