5 types of bread revered in Russia (6 photos)

What is bread for us?

In general, bread has global significance in people’s lives. For many nations, the product is part of the culture, because it is not without reason that each nation has its own national recipes for its production. This product saved people from hunger in harsh times. Therefore, bread is not just a culinary product, but a universal treasure.

This product has become popular due to its properties. Its basis is cereals. This means that from it a person receives plant proteins and valuable amino acids.

In addition, bread is a source of B vitamins, minerals, plant fiber, calcium, potassium, sodium, magnesium, iron and phosphorus. The product is very high in calories and rich in carbohydrates.

Currently, people do not have enormous physical activity in their daily lives. This means that excessive consumption of bread will not be beneficial either. Therefore, products made from rye and other cereals have become popular. These types of bread improve digestion and contain less carbohydrates.

Bread can complement dishes, or can act as a separate product. After all, we often use sandwiches, casseroles, sandwiches. In recipes from different cultures you can find a decent number of dishes based on it - bread pie, jelly, bread soup.

Bread and pastries. Table of caloric content and chemical composition of food products.

This guide contains information about food products

and ready meals. You can also find out the full chemical composition: nutritional value, vitamins and minerals for each item.

(Content of proteins, fats and carbohydrates per 100 grams of product and calorie content.)

National bread

For every nation, bread is not only a wonderful pastry, but also a part of culture. National recipes have been formed since ancient times and have their own characteristics in different parts of the world.

The original Russian bread is the rye loaf. Today there are many types of such baked goods made from rye flour, the most famous of them are “Kupechesky” and “Borodinsky”.

Speaking about what bread is and types of bread, we must understand that each nation has its own cooking recipes and its own views on its taste.

In Italy they prepare the famous ciabatta. This is a yeast bread made from white flour. The peculiarity of the baked goods is that it has a crispy crust and a very large-porous structure inside. In addition, onions, garlic, and spices are put in it.

France is famous for its baguettes, which are nothing more than small, crispy loaves. This bread is made from premium flour so that it is very white.

The famous pizza came to us from the Mediterranean. It's not even really bread, but a dish based on it. When pizza first appeared, it did not have so many ingredients, it was an ordinary yeast flatbread, greased with tomato sauce and sprinkled with cheese. Initially, poor peasants ate it. Later it changed and acquired a lot of recipes.

The famous Israeli matzah is made from dough that has not undergone a fermentation process.

Lavash has been prepared in the Caucasus for a long time. It looks like a thin flatbread and is baked in a stone oven. In Central Asia, bread similar to lavash is cooked in a special oven - a tandoor.

We can talk endlessly about what kind of bread there is, the types of bread among different peoples. The main thing is that before any person it was the basis of nutrition. Now many people limit themselves to its consumption by following diets and replacing it with other products.

Bread of the World. Bread of Europe

In previous issues of the magazine “PARTNER: Confectioner, Baker” we got acquainted with the breads of South America and Africa. This time our round-the-world tour, jointly with SAF-NEVA LLC, makes a stop in Europe, the trendsetter of the “bread fashion” .

The breads of Europe are as diverse as the agrarian and climatic conditions of its member countries and the taste preferences of Europeans inhabiting different regions of this part of the world. If in the southern countries wheat varieties of bread predominate, then closer to the north and east - rye-wheat, rye, and grain varieties. There are both breads with a crispy crust and aromatic crumb, as well as almost tasteless breads that serve as the basis for sandwiches.

NORWAY: smoked salmon bread

In this northern region, agricultural products account for a very small share of the goods produced in the country. This is due to the high-latitude location of the state and, as a consequence, the harsh climate, short summers and infertile soils. Only barley and oats grow here, so Norwegians are forced to import the bulk of their cereal crops. Typical of Norway are thin dry breads with a long shelf life. Recently, however, franskbrød, or white “French bread,” has become very popular.

One of the main riches of this region is fish, which occupies an honorable place in the diet of the descendants of the Vikings. We would like to bring to your attention a recipe for Norwegian bread with smoked salmon.

To make the dough kneading process easier, we recommend using the Majimix improver with a green label. And pressed yeast "Record" with a red label will ensure active fermentation and rapid rise of dough pieces during the final proofing.

ITALY: ciabatta with natural sourdough

The pride of warm Italy is not only the magnificent Mediterranean landscapes, snow-white Alpine mountains, Sicilian orange groves, Tuscan vineyards, but also the famous wheat bread. The climate of the southern latitudes of Europe with Mediterranean influences favors the growth of wheat with a high protein content and good water absorption capacity of the flour that is produced from it. Large pores, creamy crumb, crispy crust - all this is ciabatta.

To improve the water absorption capacity of wheat flour, we recommend using the Magimix improver with a blue label based on high-quality dry wheat gluten.

ITALY: thin pizza

When talking about baked goods loved by Europeans, it is impossible to ignore the famous thin Italian pizza. The variety of toppings used amazes the imagination of the most sophisticated gourmets. And you won't find two pizzas that taste or look the same, even when it comes to popular classics like Margherita or 4-Cheese.

The main difficulty that can be encountered in making thin Italian pizza is the compression and resistance of the dough piece during shaping. To increase dough plasticity, we recommend using deactivated yeast RS 190 Star, which weakens the gluten framework, facilitating the rolling process.

SPAIN: "coca de panadero"

The geographical location and characteristics of the climate and soils certainly influenced the crops grown in Spain. But even in the rain-fed fields of this rather arid territory, excellent wheat crops can be harvested. In Spain, breads made from wheat flour, as well as those with the addition of barley, corn and millet, are very popular.

These include crispy Andalusian picos, similar to Italian grissini, and Catalan tomato bread (pan con tomate), which is an excellent base for sandwiches with jamon, cheese and olive oil. We would like to introduce you to the Spanish flat bread with rendered lard - “coca de panadero”, popular in Catalonia and Valencia.

For products with a high fat content, we recommend using Magimix improver with a purple label. The emulsifier included in its composition helps to quickly and evenly distribute all components and obtain an elastic dough.

FRANCE: baguette with natural sourdough

The climate of France can be described as moderate, and this moderation is manifested in everything: heat, rain, wind and cold. The country is located in western Europe, so the weather in France is mainly determined by the Atlantic winds. This has a positive effect on agriculture; grain farming predominates in crop production. In terms of the volume of wheat grown, France occupies a leading place among European countries. The most popular baked product here, of course, is the French baguette (baguette française).

To obtain a classic scallop on a baguette, we recommend using the Magimix improver with a purple label.

UK: toast

The UK is somewhat aloof from other European countries, literally and figuratively. While most European breads have a rich flavor and aroma, in the homeland of the famous ultra-intensive Chorleywood dough making process, the concept of “bread culture” is practically absent. A classic product of English baking is tin bread. It is characterized by a finely porous “cotton” crumb of snow-white color, a delicate melting texture and a thin soft crust.

To achieve a classic toast bread that serves as an excellent base for sandwiches, we recommend using Magimix blue label improver.

UK: muffins

GERMANY: sourdough rye hearth bread

If wheat varieties have a weak taste and smell, then German rye breads amaze with their taste characteristics. The widespread use of sourdoughs, starters, and long-term dough making methods gives bread a rich taste and aroma.

Europe is famous for many world-famous recipes. This includes Viennese strudel, Belgian cramique bread, Greek koukouvaya with fresh cheese and tomatoes, and Finnish crispy rye bread, exported all over the world. And among all this diversity, everyone will find bread to their liking.

In one of the next issues of the magazine we will get acquainted with the breads of North American countries. The bread tour is to be continued!

Bread: types of bread

Speaking about bread, it should be noted that it is often divided into varieties by color: black, gray, white.

For a more accurate division of types, it makes sense to take as a basis the type of flour from which the bread is made. Based on this, the following types can be distinguished:

1. Wheat (white).
2. Wheat-rye (gray).
3. Rye.
4. Wholegrain.

Separately, it is probably worth highlighting the loaf, which is now quite popular among consumers. So, a loaf of bread is made from white wheat flour, but from a richer dough. This, in fact, is the whole difference. Of course, it turns out very tasty and aromatic, which is why it is especially popular.

Let's take a closer look at each category of bread.

Varieties of rye bread

Rye bread is always lean bread. It is rarely made from only one type of flour; as a rule, a wheat-rye mixture is used for preparation. The proportions may vary. We can say that the more rye flour, the healthier the baked goods. It contains many minerals, vitamins, fiber, which lowers blood glucose levels and regulates digestive activity.

Usually there is a loaf on sale that consists of sixty percent rye flour and forty percent wheat flour. The appearance also depends on the proportions.

Another lean bread - only based on rye flour. It is very healthy and contains a huge amount of fiber. As a rule, it is used by people who want to lose weight. And this is not without reason. The fact is that such bread speeds up metabolic processes. However, this product is quite difficult to digest, and therefore is not suitable for everyone. It may cause stomach problems for some.

Baguette, France

Baguette is one of the traditional, classic French products. It is taken extremely seriously: the rules for preparing the dough are controlled by law. A baguette is made from wheat flour with yeast, water and salt. It is usually a little more than half a meter long and five centimeters in diameter. The baguette has a crispy crust and a light, airy center. In France, the bread is usually used for sandwiches or served with cheese and pate. For breakfast, it is eaten with jam and butter, served with coffee or hot chocolate, in which the baguette can be dipped.

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Corn and whole grain bread

Corn bread is a simple bread rich in fiber. It contains very little starch, but is rich in vitamins A, B, D.

Whole grain is prepared from the appropriate flour. Why is it called whole grain? Yes, because it is unrefined, that is, before grinding, the outer layer, which contains all the vitamins and minerals, is not removed from the grains. From such flour the bread turns out to be heavy and lumpy, it does not crumble and does not go stale for a long time. What is its advantage? After consuming it, you don’t feel like eating for a long time; you feel full for a long time. This bread is useful for heart and vascular diseases, diabetes, and is indispensable for people on a diet or for those who constantly monitor their weight.

Lefse, Norway

Lefse is a traditional Norwegian flatbread made from potatoes and flour, topped with butter, milk or cream. Special wooden rolling pins are used to prepare the dough, which, after rolling out, is fried in a flat frying pan. Typically, lefse is served rolled into a roll, greased inside with butter, topped with cinnamon or sugar, jam, etc. Traditionally, flatbreads were eaten with fish, but now the dish is combined with meat and mustard with sour cream.

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Bread production technology

From the very beginning of the appearance of bread baking, this process required patience and diligence from a person. Even with modern technology, bread production is a labor-intensive task.

The process consists of several stages:

1. Preparation of ingredients. This includes sifting flour, mixing different types of flour, and working with gluten.
2. Kneading the dough.
3. Improving the fermentation and leavening process.
4. Dividing the dough into proportions.
5. Formation of blanks.
6. Baking.
7. Cooling.
8. Packaging for storage.

Bread production involves the use of basic products such as water, flour, yeast, and salt. Other ingredients can be added to add flavor: milk, butter, molasses, sugar, poppy seeds, malt, spices.

Making the dough is about seventy percent of the entire process. This important step determines whether the bread will turn out delicious or not.

Focaccia, Italy

Focaccia is a type of Italian bread made from high-gluten flour. Vegetable oil, salt, water, and yeast are added to it. The dough is rolled out or simply shaped by hand and then baked in a stone oven. A distinctive feature is the bubbles that form on the surface, punctured during the baking process. Focaccia is brushed with olive oil and seasoned with salt before baking. It is often sprinkled with spices or supplemented with cheese or onions. It can be eaten as an appetizer or as a side dish, used as a snack or as the base for a sandwich. It is a very popular product in many regions of Italy.

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Dough preparation methods

Bread dough can be prepared in two ways: straight and sponged.

The sponge method involves preparing dough. To do this, mix half the flour and 2/3 of the water as indicated in the recipe. Since we make bread with yeast, we add it to the mixture if we bake wheat bread. Sourdough is used for rye baking. The dough should stand during the fermentation process for two to four hours at a temperature of twenty-seven to thirty degrees. But after that, add all the remaining ingredients and knead the dough.

With the straight method, all the ingredients specified in the recipe are mixed at once. In this state, the dough is left to ferment for three to four hours, and then it is baked.

There is also a technology for brewing dough, in which a tenth of the flour is brewed with boiling water.

It must be said that the sponge method is the most universal. Almost everywhere in production they use only it. This method speeds up the cooking process, but the quality may suffer. But the custard method makes it possible to prepare delicious, golden brown bread that does not go stale for a long time.

At the end of the twentieth century, modern methods of baking appeared.

Micronization is used only for some cereals. The method is based on the use of infrared rays, which force the grain to cook only due to its structure. The rapid heating process preserves the maximum amount of nutrients in baked goods.

Extrusion – grain is processed under pressure. The device operates using explosive technology. High temperature and pressure instantly boil the mass.

Each country and region has its own unique food culture. The same products in different countries will differ in manufacturing methods and taste. Bread is an example of this. Despite the rather monotonous combination of ingredients, bread differs significantly among different nations. Today we will look at the types of bread in ten different countries of the world, among which bread from Russia is one of the most popular, while Chinese bread makes many smile.

French baguette

Baguette is a classic French bread. To prepare it, flour, water, salt and yeast are used. According to standards, a real French baguette is 70 cm long and weighs 250 grams. No sugar or milk powder is added to the dough, and almost no butter is added. The bread is soft on the inside and crispy on the outside, with a rich wheat aroma.

Mexican tortilla

A tortilla, known as a taco, is a type of Mexican bread made from corn flour without fermentation. Tortillas usually come in two varieties—soft and hard—hard tortillas are similar to potato chips.

Danish rye bread

Danish rye bread is made according to an old recipe from yeast dough, the main ingredients of which are rye, wheat and water. This bread not only saturates the body well, but also contains many vitamins, minerals and dietary fiber that are beneficial for digestion.

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Dutch tiger bread

During the cooking process, Dutch bread is coated with a paste of rice flour, which cracks when baked, giving the bread a tiger skin-like appearance. That's why it is called "tiger" bread. It sounds complicated, but in fact the cooking technology is quite simple, since under the crispy crust there is ordinary white bread.

Italian ciabatta

Ciabatta is a classic Italian bread. Translated from Italian, “ciabatta” means “slippers”, since the shape of the bread really resembles this item of footwear. Ciabatta is a type of white bread with olive oil. Thanks to a special cooking technology, the bread is soft and porous inside and crispy on the outside.

Irish soda bread

Traditional Irish bread differs from its “flour cousins” in that yeast dough is not used for its preparation. To make the bread fluffy, soda and baking powder are added to it. Since the fermentation process is not required here, the bread cooks quite quickly and, accordingly, has a special taste.

Viennese bread

Viennese bread is prepared using the sponge method. The main ingredient is Hungarian fine flour. Adding lactose-containing milk powder to the dough enhances the color of the bread crust and also makes the taste sweeter.

Japanese anpan buns

Anpan is a type of Japanese pastry traditionally filled with red bean paste. Also, depending on the season of the year, purple sweet potatoes and chestnuts may be used as filling. The shape of the buns is round and slightly flattened; they are decorated with black sesame seeds or pickled sakura flowers on top.

Russian bread

Bread is an integral part of the diet of the Russian people. They say that previously in Russian villages there was only one oven for bread. Therefore, it was baked very large and several slices were cut off at mealtimes. The weight of such bread could reach two and a half kilograms.

Russian bread has a rich aroma and slightly sour taste. It is convenient to store. The composition includes two types of flour - white and whole grain, which are mixed in a certain proportion, and then yeast is added. What’s unique is that hops are also added to the dough. During the fermentation process, the dough must rise three times, then it is baked. The result is bread that is soft on the inside and crispy on the outside. In addition, Russian bread is easily digestible. It is cut into slices and then spread with jam or butter.

Currently in Russia there are many types of bread with different aroma - flour, alcoholic, salty, fruity, lactic acid and so on. It is highly popular both at home and abroad and is produced in huge quantities.

It should be noted that there is a special type of Russian bread that is produced in Xinjiang and contains a large amount of fresh nuts. The price for 500 grams of this bread is only 23.99 yuan (about 245 rubles). It's very profitable. Thousands of Internet users gave it very high ratings. Children in particular are addicted to eating Xinjiang bread for breakfast, washed down with milk.

Chinese steamed mantou buns

Chinese traditional bread makes many people smile because it is the most unique. The buns are steamed and come in a variety of flavors and shapes. Despite its unique appearance and taste, Chinese mantou is in no way inferior to foreign varieties of oven-baked bread.

InoSMI materials contain assessments exclusively of foreign media and do not reflect the position of the InoSMI editorial staff.

Historical excursion

Today it is commonplace for us that bread is prepared on the basis of cereals. However, historians argue that this was not always the case. And the first bread was made from acorns. In those days there was no shortage of them, and their collection did not require much effort. So people learned to prepare a nutritious product from them.

There is a second version, according to which the first bread was prepared using nuts.

The invention of grain-based baking happened completely by accident. The prototype of modern bread first appeared in the Neolithic era. At first these were ordinary flat cakes. They were prepared by the ancient Sumerians and Egyptians. And later in Egypt, people consciously began to grow wheat, trying to achieve its best qualities. Then the Egyptians invented a method of making bread using sourdough. It is known that in the seventeenth century BC they already knew how to brew beer, perhaps this gave them the idea of ​​​​using fermentation to prepare dough.

Very quickly the art of baking spread throughout the world. In those days, those cereal plants that were common in their habitats were used as the basis for bread products. But they took a variety of different types of sourdough. It could be beer foam or environmental bacteria. The art of baking bread has been modified and improved over thousands of years, but to this day the basis of any recipe is cereal flour, yeast and water.

Anpan, Japan

Anpan is a sweet bun from Japan. It usually uses red bean filling, but the dish can be prepared with other additions. The paste inside can be made from chestnut, sesame or other types of beans besides red. The bun is eaten as a snack.

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Instead of an afterword

As you can see, at all times the basis of nutrition has always been bread. The types of bread are now quite diverse, everyone can choose the right variety based on the needs of the body.

Bread is not only a very ancient product, but also extremely popular. At the same time, a specific attitude towards it as a cause of obesity and various health problems has developed quite recently, and before that, in many countries it was the basis of the diet for all residents, without exception: both rich and poor. Of course, over such a long history, numerous national varieties of bread have appeared in different parts of the world, very different from each other not only in appearance or taste, but also in their effect on the body.

Of course, it is impossible to list all the types of bread that exist in the world in one article: there are too many of them. But the main types are contained in the classification of bread given below.