Barvikhinsky bread

Barvikhinsky bread, which was in stores back in Soviet times, is now very rare. Here, on the site, where there are no recipes, there is not a word about him either. Does anyone have a recipe for this wonderful grain bread?

In LJ there is a recipe for this bread, but they baked it in the oven, I copied it for you, maybe you can try it?

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Long live Soviet nutritionists! An absolutely ingenious bread recipe was created, however. The bread is delicious as a cake turns out. For a long time, a slice of fresh bread did not surprise or delight me.

The peculiarity of Barvikha bread is that half of the flour in the dough is not flour, but wheat grits. It dyes the crumb the color of baked milk. And it gives the taste and vromat to bread generally unearthly. Well, there is also a testicle in this test. What is surprising for such bread. You’ll never guess if you don’t read the recipe.

Recipe in accordance with GOST: 500g flour c. pp., 500g crushed wheat crumbs, 40g yeast, 20g salt, 30g sugar, 48g eggs (one medium)
water. Shaped bread weighing 200g, 400g, or 800g. The dough is safe. Krupka before kneading the dough is soaked for 2 .5 hours with 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.


Recipe

For 1 bread weighing about 800g
oven in three-liter mold

300g flour c. from.
300g crushed wheat grits
(+ 300g water 60C for soaking)
24g yeast
12g salt

18g sugar
29g eggs (one small)

water (about 125g or until a soft bread dough is obtained)

Pour the grits with water and leave warm to swell for two hours. Then knead the dough and let it ferment for 2.5 hours. Mash after 1 hour and after 1.5 hours of fermentation. Shape the bread. Fold into shape, smooth the surface with a wet hand, giving it a domed shape. Leave to proof for 45 minutes. Steam oven at 400-355F for 1 hour 20 minutes.

Note. I ground the nibs from 300 g of wheat grains in a coffee grinder. There was grain in my pantry and it turned out to be soft wheat. But in the store you can buy a solid variety. I do not know how this affects the quality of the bread and is not specified in the GOST. Krupka and that's it.

After soaking for 2-3 hours, the grains become soft, almost like porridge, just raw.

To the question: "Is it possible to try such a recipe in HP?", The answer was -

"It seems to me that it would be good to knead and ferment the dough in a bread maker (with kneading, of course). But for baking, it is better to bake in the oven, because this bread is baked twice as long as usual and at a lower T, so that the cereals are" steamed. " ...

Gasha, hello, thanks for the link! Almost immediately after I opened this topic, I also found this recipe. Moreover, Yandex did not directly link to it, but pointed to "Barvikhinsky" in some of Auerman's texts posted on There, and this recipe was found. At last! And then, just some secret recipe turned out - nowhere. By the way, I really liked this mariana-aga.livejournal, everything is very accurate and to the point, professionally. I recommend to everyone. In any case, I found a lot for myself.
Today, or rather yesterday, I baked bread in the HP Panasonic SD-255, the "Diet" mode according to the recipe for 800 grams:
- 2 tsp Saf-Moment yeast
- 300 gr. wheat flour c. from.
- 300 gr. wheat grits "Poltava", pre-soaked in 300 gr. water at 60C for 3 hours
- 2 tbsp. l. Sahara
- 2 tsp salt
- 1 tbsp. l. germ flakes
- 2 tbsp. l. sunflower oil
- 125 gr. water
- one small chicken egg.

Controlled the bun, added three to four tablespoons of flour, but left it sticky.
The bread is very good. Its only drawback is that it comes across crumbs, caked in the crust, as hard as pebbles. How to deal with this? The bread is more airy and porous than the original Barvikhinsky. But to say that this is what I wanted, you need to wait at least 12 hours for it to mature. I will try to wait, although half of the loaf is gone.

I didn’t understand what happened to the water in which the grains were soaked?

[Gasha!]

Gasha! I was really looking for this recipe for a long time.And I'm very glad I found it. Indirectly, of course, I understood the composition of Barvikhinsky, and did something similar (without an egg), but the exact GOST proportions and the baking mode were found only now. And I am very grateful to you for participating in the search.
It is not necessary to use embryonic flakes, I think they will not do the weather. I used them, because there, in the magazine, the issue is discussed that the semolina is different from whole grains - they have separated the germs and, therefore, there is no wheat oil. I added both cereals and butter (sunflower, non-deodorized - I really like it in small quantities in grain bread). It is quite possible to add oil alone.
I bought the embryo flakes in the store at the Sokolnichesky mill. It is on the street to the right of the M-Video store in Sokolniki, not far from it. There are all varieties of flour "Sokolnicheskaya" and "Nastyusha" (this is their trademark) and different mixtures for baking. There is also flour of the 2nd grade, but in bags of 50 kg, they somehow do not pack it
Now about the bread baked yesterday. 16 hours passed. The crumb is no longer wet, restores its shape - it does not stick together. The crust became softer, and the grains disappeared - they softened, the problem disappeared. Very, very good bread. This is practically what I wanted. It might be worth trying to cut it by half. tablespoons of sugar and 25 grams - water. I think that in 12 hours, when the crumb becomes drier, this will be Barvikhinsky bread, only more airy. Now I will try to bake in Moulinex OW5002 in the “Whole flour bread” mode with a weak crust, and then bake it min. 15-20 (Panasonic SD-255 does not let you bother - "woe from wits"). So it will be closer to GOST.
I want to experiment with this recipe in the direction of the simultaneous laying of products in the HP.
1. By leaps and bounds. Use a timer and a Panasonic option for laying food in the CP, with water and the brewed and cooled grits as the last, so that the soaking goes directly into the CP at room temperature.
2. Dough. In recipes where you have to soak the grains, you are asked to combine soaking with fermentation, that is, to make a dough on the grains. I did this before for grain bread. But, in this case, the egg interferes (I ask without a hint). How to properly dispose of them? Can the egg participate in the fermentation-soaking process at room temperature for 5-6 hours, will not spoil, or should it be hidden in flour? And then will the flour not stick together with an egg during this time so that it will not be stirred later?
What does a respected audience think about this?
So, while I was writing, I got an idea to make "mayonnaise" from eggs in a mixer, 2 tbsp. spoons of oil and 125 gr. water and hide in flour. So, I think it won't stick together. The oil will not allow the egg to deteriorate longer, perhaps it will even be possible to add this suspension to the fermenting grains, and not hide it in flour. We'll see.

tanya1962! Everything is in bread. There is no water left, it is all absorbed into the crumbs.

The bottom line for the bread, which I wrote about above, baked based on Barvikhinsky's motives. Eaten. Pts. good bread, good combination of grain, sunflower oil and sugar. Moreover, this is absolutely not butter bread. Recommend. But you definitely need to remove 50 grams of water from the recipe. And if you strive for the original Barvikhinsky, then reduce to 1.5 tbsp. l sugar and remove sunflower oil - they are felt.