Childhood bread

Hello. As a child, when I was staying with my grandfather in the Volgograd region in Kikvidze and Stepkha (70-80), along with white, amazingly tasty gray bread was sold in a bakery. Explicitly made according to GOST. It is light gray, darker than white, but not brown in color. Dark crisp. There was no taste of rye flour. I think maybe it was bread made from second grade flour or a mixture of different varieties ... Then this bread was no longer sold ... Who will help restore the recipe? The bread was really delicious, tastier than regular white bread, although that was good too.

Everyone has their own taste of childhood.
Start choosing your own bread recipe by combining the amount of wheat and rye flour.
The forum has enough recipes for "gray" bread in such a combination Wheat-rye yeast bread you just need to edit them to your liking.

[asya7195]

Yes, I also remember the taste of this bread from childhood! We went with a friend in the eighties to the Volgograd region, to a remote farm, so there two or three times a week a shop came to the store and then my grandmother sent us for bread! Just for the one I describedasya7195!
We always recruited a lot! They dragged about five or seven each, because this bread was also given to the cattle, well, I seem to remember that.
And how delicious it was to break off a healthy crispy crust with soft crumb and eat it, dipping it in honey, just overtaken (I don't know how correctly I used this term)
I have never eaten such bread anywhere else ...

Everything is exactly as you described)) And they took a lot, and ate with honey, and a crust ... And how to restore the recipe (((

Who will help restore the recipe?

Try this recipe: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=2731.0 What if this is exactly the same bread ...

You know, yes, I was one of the first to take note of this from the skimmed photos of the finished bread, I will try it in the evening. But the locals were talking about flour not of the highest grade. Anyway, there is a beginning to search, thanks!

It would be easier to search if someone remembered / suggested the name.

The locals called him gray and all



And since it was sold in a bakery, there was an exact recipe, but I, as a child, did not look at the name in the store, if there was one ...

Yes, I also remember from my childhood "Gray bread", and I also did not care about what is written on the labels. And in common parlance, they always said "Gray bread", even in big cities. Who knew that we would live to see the time when we would like "in the daytime with fire" to look for recipes to repeat the taste of childhood.
In the book "365 varieties of bakery products", for example, I did not see "Gray" bread, they are all somehow specifically called

Link to the picture of the table of contents page

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Maybe someone else can tell you more specifically.

Now, in principle, it is really possible to find a GOST recipe, the main thing is to know HOW it is called.

Thanks for the help) helpful information!

[Waist]

Waist, Natasha, thanks for the tip to the book

asya7195, downloaded the book from the root tracker

[Angela]

Angela, you are welcome!

I downloaded this book for a long time, but I opened it only yesterday Well, it means that the time has come

asya7195, do you remember how much this bread cost? I am not kidding. Even such a "detail" can help you find a recipe

[Waist]

WaistWe have such bread cost 16 kopecks. For me, this is also the taste and smell of childhood, but not with my grandmother in the village, they had it lighter, but on the contrary, in Taganrog.

[bread "Chisinau"]

Perhaps in different places there was a different bread called "gray", but since the GOST standards for bread were the same, the assortment of bakeries was not too different. I remember exactly that in my childhood "gray round" was called a hearth bread "Chisinau"... Bread was my favorite, so I remember! And it was not rye-wheat. The recipe contains a mixture of 1st and 2nd grade wheat flour. I found one of his options:

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Our bread cost 16 kopecks

Yeah, it cost 16 kopecks. And the "gray brick" also cost 16 kopecks, but it was rye-wheat Ukrainian! The pulp was darker than the round one.

[Gray bread with a crispy crust.]

Something carried me towards whole grain flour ... Well, let it be, And suddenly ...

Our bread cost 16 kopecks.

For 16 kopecks on the Internet, I found this "Gray bread with a crispy crust"

Gray bread with a crispy crust.

Published on November 22, 2011 in the section "Savory pastries"

Servings: 1
Ingredients:
2.5 cups white flour and a little more for the board
0.5 cups whole wheat flour (gray, a bit rough)
1 glass of warm water
1 teaspoon dry granular yeast
1 teaspoon of sugar
1 teaspoon of salt

Preparation:
Dissolve yeast in a glass of warm water, add sugar. Sift white flour with salt into a deep bowl, add gray flour and mix with a spoon. Make a depression in the middle, pour in a mixture of water and yeast, stir everything well with a spoon, when large lumps are formed, knead the dough with your hands, adding a little white flour (no more than 0.5 cups!), The dough will be a little sticky. Knead for 7 to 10 minutes. Make a bun and place in a greased rast. a deep bowl with butter, the dough is very suitable - 3-4 times., grease the bun with butter on all sides, cover the bowl tightly with cling film or oilcloth, put it to rise in a warm place for about 1.5 - 2 hours, or until the dough will not work 2 - 3 times. The first hour the dough hardly increases in volume, but after an hour it starts to rise decently. Knead the risen dough well, stirring vigorously with a fist for 2-3 minutes. On a floured board, lightly roll out the dough, about 2 cm thick, roll up and place in a greased brick shape (a standard one for baking muffins will do), brush with milk and sprinkle with gray flour. Set to come up for 45 minutes or an hour. Heat the oven to 210 ° C. Boil 3 glasses of water, pour it into a low bowl and place on the bottom of the oven, this will give the bread a crispy crust. Put the bread pan on the wire rack in the oven, bake for 15 minutes at 210 degrees, then reduce the heat by 180 ºС and bake until tender, I bake for 40 - 45 minutes, but at our height it takes a little longer to cook.
Remove the finished bread from the oven, let it stand for 10 minutes without covering, and then remove it from the mold. If you bake it without a shape, then it does not hold its shape - it turns out a cake about 3 centimeters high, then it is also very tasty.

A source: 🔗

The price appeared in the comments to the recipe

...
and the bread is purely like in Soviet times, so gray at 16 kopecks. I just felt the taste!

The aforementioned book has recipe 17 "Wholemeal Wheat Bread"

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Please note that the book gives options for the hearth and molded of bread.
Which of the recipes is suitable and, under modern conditions, will give at least approximately THAT taste, of course, you need to check in practice.
It should also be remembered that now a completely different flour and completely different yeast, which will undoubtedly affect everything, in particular - the taste and texture.

I wonder what the final recipe will be. I will subscribe. I want to try it too. I didn’t eat it myself, but I heard about the bread that was baked in the Kostroma region. Also a childhood memory. They baked at a local small bakery.

And I will subscribe, I wonder ...

And it was not rye-wheat. The recipe contains a mixture of 1st and 2nd grade wheat flour. [/ Quote
It seems to me too - there was no rye flour there. But I could be wrong

The aforementioned book has recipe 17 "Wholemeal Wheat Bread"
Please note that the book gives options for hearth and pan bread.
Which of the recipes is suitable and, under modern conditions, will give at least approximately THAT taste, of course, it is necessary to check in practice.
It should also be remembered that now a completely different flour and completely different yeast, which will undoubtedly affect everything, in particular - the taste and texture.

I also read the recipe, I tend to try it as a mold




I am very glad that I received feedback, because 1 mind is good, and a few in general will certainly lead to success!
That's what confused me - I found wheat flour of the first grade in the carousel, and where can I get the second or wallpaper? (((

[asya7195]

asya7195, Asya (?), Join the owners of HB Panasonic in Temko. There they will rather prompt you about flour and, possibly, about a recipe for bread.
Bread makers Panasonic SD-2500, SD-2501, SD-2502, SD-2510, SD-2511, SD-2512 ... (4) # 3179

[Admin]

and where to get the second or wallpaper? (((

Where to get, Muscovites - Muscovites will tell you better
But if you want yesterday as soon as possible, then you can try to do it yourself as Tatyana described - Admin

We cook our own whole wheat flour and flour of the 1st and 2nd grade

This is a Muscovite - Muscovites will tell you better

Erin Go Bragh)) I didn't see where YOU came from))
Yes, thank you very much for the ideas!

Asya (?), Join the owners of HB Panasonic in Temko.

Great! Thank you! Certainly

asya7195, downloaded the book from the root tracker

I also downloaded it, I'm studying. True, an educational book

And I remember such bread as a child! It was very tasty.

And I remember such bread as a child! It was very tasty.

Join the discussion)) What do you think is in the composition?

Girls, our Bread cost 13 kopecks. They always sent me for 3 loaves of bread. They gave 20 + 20 kopecks. There was a little girl and was counting in her mind ... 13x3 = 39. And a penny of change!
Nearby white for 20 kopecks. But we always took this one. And it ~ yes ~ is pure wheat.
There is no rye flour in it. According to my present feelings of a "baker" ...
I tell you as an artist to an artist (from)
like a baker to bakers that flour is NOT of the highest grade for sure. Rather, the 2nd grade or a mixture of the first and second. It is almost white, but not white ... That was the name of the gray bread.

[asya7195]

asya7195maybe here?

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[gawala]

gawala, Galina, I also ran and looked, the crumb looks like my "Bread from Childhood". I will try to bake.
Thanks for the link!

Whoever follows Galina's link and gets together to bake something, MANDATORY read the comments, there is a lot specifically for the recipe and generally useful.

ALWAYS read the comments

Yes, the comments must be read. Eh, it's a pity she deleted her journal, that this is a drop in the ocean ..

The crumb of bread on the link is similar, but the color on the outside and the crust is different ... Today I'm going to give the bread maker a rest, in the morning a loaf of a mixture of whole grain flour and 1st grade was successful, although completely distant in all respects from "gray")) I'm going to study a little 360 ​​recipes so that something fits in my head and does not work out according to the principle - what to think - you have to jump. Then the negative result of the experiment will be perceived consciously, as a step towards achieving the goal ...

and the color outside and the crust is different.

Well try to do it. Luda is a bakery guru.

[asya7195]

asya7195,
Apparently we are talking about mixed wheat-rye bread with a ratio of 2: 1.

Interestingly, events are developing)
It turns out that there are many who remember this bread.
I can say one thing for sure - in our Moscow region, I have never seen such bread in our stores! And in Moscow stores too. He was so special, extraordinary! And the villagers laughed at us: what good is gray bread, you have a little white one for sale! And we kept quiet, because how not to prove to them that gray bread is the most delicious !!! And we waited for a meeting with him for a whole year), when grandmother sends us to the village shop and there we will grab the cherished loaves)
Virgin, in my opinion there was no rye flour there!
But Lyuda's bread is similar, but the color confused me a little, hers is more yellowish, and mine from childhood was, rather, grayish!

[asya7195]

asya7195, here's another..

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[asya7195]

asya7195, we are in unison on the color of bread!



And yet, I think, in order to achieve even a remote resemblance, bread must be baked in the oven.

But Lyuda's bread is similar, but the color confused me a little, hers is more yellowish, and mine from childhood was, rather, grayish!

Well, she bakes from Canadian flour ..

I can say one thing for sure - in our Moscow region, I have never seen such bread in our stores!

I don't remember such bread either. In Anapa, there was only gray in the p / l, I remember that ..the other was not there ..

I did it in this ratio. Not that ((Rye flour is felt and a completely different taste. Honestly, I'm still at a dead end. Even remotely similar did not work out even once, although the products themselves came out good

But Lyuda's bread is similar, but the color confused me a little, hers is more yellowish, and mine from childhood was, rather, grayish!

Exactly, my childhood memory also photographed

And yet, I think, in order to achieve even a remote resemblance, bread must be baked in the oven.

I also suspect ...

our Bread cost 13 kopecks

Wow, but I thought then everywhere the prices for bread were the same ... And we had 14 kopecks for a loaf of black, and for 13 kopecks it was completely black and black, my mother bought it only for kvass ...

[gawala]

gawala, Galya, it’s so clear that it’s from a different flour, and indeed everything is different, but it feels like ...
asya7195, yes, we already came to the conclusion that the gray bread did not contain rye flour!
Thank you for reminding me about it, I will also look for options.
The crust was straightforward, and the crumb was so chuuut rubbery.

The crust was straightforward, and the crumb was so chuuut rubbery.

Perhaps a very accurate description. And to lose 30 years by peering into the crust and crumb through the eyes of a girl with pigtails, you will also agree nicely))

Girls, I think you shouldn't look specifically at the shade of color, because photography can fail, and the transfer of color by a computer ... Here is the composition, crumb, texture ... - probably more suitable for comparison.

And it's really nice to remember

That's what confused me - I found wheat flour of the first grade in the carousel, and where can I get the second or wallpaper? (((

Look in Pekisam stores and 108 spices, there is definitely a second grade.

Thank you!

And here's another similar to your version 🔗

[Yarik]

Yarik, Yaroslavna, but an interesting option! Perhaps I'll try.
Thank you)

Girls, the experience in the baking art is not great (the result is also nuna, and the doorways, alas, are not rubber), but once or twice I got bread exactly like 16 kopecks.
Why 1-2 times - because more and more I dabble in pure wheat or wheat-rye with malt. I don’t bother too much with recipes: I read the options, compare, grasp the essence of the principle, and then a flight of imagination .. So, I danced a loaf from the basic recipe for 700 g:
420g flour (+ a couple of tbsp / l, guided by the bun)
260g liquid
1 tsp salt
1 tablespoon sugar
1 h / l yeast
30g plant / oil

Regarding flour: 50-100-120 g whole grain (oops, I thought, I thought, and it was not rye that was just drawn for experiments then), the rest is white top-grade (only with c / z baked 3-4-5 times and exactly how much it was in those 16-kopeck times I don't remember)

Regarding the liquid: it was whey + water (usually I dissolve salt and sugar in 50-100g of boiling water so that they do not scratch the bucket when kneading), and the whey was aged for 2-3 days

Program for c / n: either basic or sweet pastries (I don't remember exactly, but more often I use a program for sweet pastries, since the bread is tall and dry)

From all these memories, a thought was born: whey was hardly used in baking 16-kopeck bread, but there was some kind of acid. Maybe water + vinegar? In the 90s, one aunty hastily dictated this recipe
water - 1l
yeast - 60g
salt - 1/2 tbsp / l
sugar - 1 tbsp / l
vinegar - 1-2 tbsp / l
rast / oil - 2st / l
any flour - 2 kg (the dough is tight, but softer than for dumplings)
Knead, arrange in molds, proof for 40 minutes, bake.

There was also a similar recipe, but there was 1 tbsp / l of vinegar + 1 tbsp / l of vodka, 1st grade flour and slightly different ratios.
_________________
I think it would be necessary to play with the ratio of flour / s - c / s or w / s-rye, liquid options

Thank you, it's interesting about acid. Let's try!

And here's another similar to your version

Interestingly, in detail and with explanations ... maybe the color is not mine again, but Talia was right, it's still a photo. I should taste the taste




And where does anyone get white malt? ((

water - 1l
yeast - 60g
salt - 1/2 tbsp / l
sugar - 1 tbsp / l
vinegar - 1-2 tbsp / l
rast / oil - 2st / l
any flour - 2 kg (the dough is tight, but softer than for dumplings)

And sugar is not enough for so much yeast?
Did you succeed?

[asya7195]

asya7195, well, I guess the problem! This bread does not go out of my head! I leafed through the book, rummaged in the internet, rummaged in my memory and remembered, I was just starting to work with rye flour, and my wheat-rye flour on whey and the main program turned out like this. Perhaps, in different regions, gray bread was baked according to their own recipes and each 16-kopeck one had its own taste.
I also found a recipe for Gray bread (by cook bia46) She bakes her 16-kopeck one on dough from 2nd grade flour

Wow, but I thought then everywhere the prices for bread were the same ...

This could not be, although many wrote such things here. The bread was different by region. I went to Moscow in 1981 and couldn't eat bread there. For me there were only "loaves" and wet rye bread. Our Kuban bread was not there either in price, taste or appearance. What prices can be the same
Even Rostov, which is closer to us, offered a completely DIFFERENT range of bread.
... And here's another thing ... We all write about childhood, but we all had IT for different years. Mine at the beginning of the 70s.
However, this kind of bread (which I am writing about) we ate until 1995, exactly in our city. Our Bakery is wonderful. Bread brands are the same. Only the prices changed. But then they stopped baking it. Many different and very tasty, but that is not there already. And I remember my mother said that it was wheat and it had 2nd grade flour.

[asya7195]

asya7195, the recipe from the 90s didn’t catch on with me, I don’t remember why, but I baked it in a different way (the one with vodka as well). It was tasty, but had nothing to do with the store, and the flour was premium. As for the acid, I think that the point is still in lactic acid bacteria, and not just in acid. One of these days I will try to repeat what happened by accident

We also sold such bread in Magnitogorsk at 16 kopecks. Called "gray" or "2nd grade". I will not say to my taste, at our house there were only fans of the white hearth ("round") and "doctor's".