Few would argue that a business built on bread production will always be in demand. In the realities of our country, bread production is quite in demand - our people have eaten bread and will always eat it. You already understand how profitable it is to open your own mini bakery, it’s time to tell you a little about the recipes for the bread that is baked here.
There are many bread recipes, and only you yourself will determine which one you will produce in your mini bakery. We, in turn, offer to familiarize yourself with the recipes for the most popular types of bread in our country - a recipe for Darnitsa bread and a recipe for dietary bread.
Darnitsa bread recipe
Darnitsky bread is produced from a mixture of peeled rye and first grade wheat flour with the use of other hearth and molded raw materials in accordance with the adopted GOST 26983-86.
Darnitsa bread can be sold within the first day and a half after it is baked. It is necessary to maintain the acidity of the bread crumb, which should not be more than 8 degrees. In this case, the humidity of the entire product should not exceed no more than 47% (for hearth) and no more than 48.5% (for molded), and the porosity of the crumb should not be less than 57% (for hearth) and no more than 59% (for molded).
Features of baking Darnitsa bread
- Raw materials for Darnitsa bread are prepared in full accordance with the accepted technological procedure.
- Bread dough is prepared either with thick, liquid without brewing or with liquid with brewing or concentrated lactic acid starters.
- The readiness of the dough for Darnitsa bread is determined by the so-called organoleptic method. You can also use the acidity level determination method.
The finished dough is cut into pieces. Next, the blanks are placed in molds or on baking sheets, and then sent to the proofing chamber for about one hour.
According to technological standards, the best conditions for proofing workpieces are humidity - about 85%, temperature - about 38 degrees.
To bake Darnitsa bread you need to:
— for molded blanks weighing 0.9 kg – about 55 minutes
- for hearth blanks weighing 0.9 kg - about 50 minutes.
Diet bread recipe for a mini bakery
Dietary bread is produced from a mixture of peeled rye and first grade wheat flour with the use of other hearth and molded raw materials in accordance with the adopted GOST 26983-86.
According to the adopted GOST 26983-86, the mass of each resulting product should be 0.5-1.25 kilograms. At the end of baking at the end of the product’s aging period at the enterprise, its weight cannot change by more than 3% from that specified according to GOST.
All products that will be used in the preparation of dietary bread will be only natural. Here we don’t need yeast or sourdough, and the bread recipe itself is quite simple.
Ingredients for diet bread:
– wholemeal rye flour – 200g
– wholemeal wheat flour – 150 g
– wheat bran – 50 g
– kefir – 0.5 l
- vegetable oil - 1 tablespoon,
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon of soda.
Oatmeal is used for sprinkling on top.
Wheat and rye flour along with bran are mixed until a homogeneous mixture. Next, vegetable oil and kefir are added. After this, you can start kneading the dough. During the kneading process, the remaining kefir is added to the dough.
You should get a stiff dough, to which you can add cumin, sesame or sunflower seeds according to the recipe.
Bread. Bread is one of the most popular food products and has a long history.
In different countries, bread received different names. Whatever they call it - loaf, lavash, pita, tortilla, baguette, matzo, etc.
The main components of bread are flour and water. Rye and wheat flour are most often used; bread is also baked from barley, corn and other types of flour. You can add yeast or baking powder and salt to the bread. Additives “for everyone” include nuts, raisins, dried apricots, sesame seeds, poppy seeds, caraway seeds, etc.
With the advent of bread machines on sale, many housewives purchased these units and bake fragrant, fluffy bread at home. Contrary to the popular belief that it is “a lot of fuss,” baking bread is not that difficult a task. At least, baking bread is easier than making dumplings, and even a young housewife is not afraid of the latter.
So, to bake regular bread you will need wheat flour (it is better to take premium flour), yeast, salt and water. If you want rye bread, then remember that it is not recommended to use rye flour in its pure form, since the dough will not rise. Experiments with sourdoughs can also be disappointing - it’s much safer to use regular yeast. The most common mistake in baking bread is diluting yeast with boiling water. Only warm water should be used.
To knead the dough, it will take a maximum of 10 minutes, and not two hours, as many people think. However, you don’t have to knead it yourself - look for this function in a food processor. After using the machine, it is recommended to knead the dough by hand for a couple more minutes to consolidate the result.
You shouldn’t constantly add flour to the dough “to prevent it from sticking.” The dough simply does not have enough air - kneading can easily solve this problem. After kneading, the dough should “reach”. To do this, you need to place it for a couple of hours in a warm place where there is no draft.
The dough is then kneaded to “drive out” the carbon dioxide that was formed during fermentation. But you don’t need to do this for a long time - the dough will lose its fluffiness.
The kneaded dough remains to be divided into portions and shaped. The easiest way to do this is using a baking dish. This way you can be sure that the dough will not spread. Then the dough is again put in a warm place for 40-50 minutes. After 20 minutes, gently press on the dough - the mark should completely disappear. This is an indication that he has risen.
You can decorate the bread with notches, which can be made with a sharp knife. By the way, this is not only a decorative measure. Notches allow you to control the shape and prevent cracks.
The bread should be placed in a hot oven, which should be preheated to 250-260ºС. While baking, do not constantly open the oven - the cold has a bad effect on bread.
The readiness of the bread is determined by knocking - an empty sound indicates that the bread can be taken out. However, the unique aroma will tell you this. However, there is no need to rush - it is better to try the bread slightly cooled.
Fresh homemade bread can be eaten even without additives. And you can combine it with any product - for example, make sandwiches with cheese and butter or more substantial ones - with chicken or sausage. Well, some people like sweet options - spread honey, marmalade, jam, chocolate butter, etc. on top.
Production recipe
for bread "Wheat" in\variety
NTD: GOST 27842-88 (from wheat flour in\variety)
Weight: 0.5 kg. Weight of vehicle: 0.62 kg. Output: 131pcs.
Recipe.
|
name of raw materials |
Quantity, kg. |
|
Wheat flour in\variety |
50,0 |
|
Fermipan red yeast |
0,15 |
|
Iodized salt |
0,65 |
|
min. premix "Valitek 8" |
0,25 |
|
Taste improver "Favorit" |
0,04 |
|
Acetic acid 70% |
0,05 |
|
Vegetable oil, see form |
0,075 |
|
Water |
36-36,5 |
Cooking technology.
The dough is prepared in an accelerated, non-steamed way. Water temperature for kneading dough 28-30 0 C. The dough is kneaded on a dough mixing machine, kneading time for 1 Ouch speed: 3-4 min. (thorough mixing of ingredients), for 2 Ouch speed 6-7 minutes (obtaining a homogeneous dough consistency without lumps and traces of unkneading). The duration of dough fermentation is 180 – 210 minutes. During the fermentation process of the dough, 1-2 kneading sessions are carried out to ensure the finely porous structure of the bread and ripening of the dough. The finished dough is molded by hand with a mass of 0.62 kg. Proofing is carried out in a proofing cabinet at t = 35-45 0 C and humidity 55-65%. Proofing time is 35-45 minutes. Baking is carried out in a convection oven with a temperature in the baking chamber of 235-240 0 With, without steam humidification. Baking duration is 38-40 minutes.Production recipe
for Darnitsky bread.
Yield from 1 batch – 114 PC. Goth mass. products – 0.500 kg Weight t/s – 0,580 kg.
NTD GOST 26983-86
Recipe.
|
No. |
name of raw materials |
Raw material consumption For 1 batch, kg |
Raw material consumption For 100 kg. |
|
Premium wheat flour |
20,0 |
||
|
Wheat flour 1/s |
20,0 |
50,0 |
|
|
Rye flour |
11,2 |
28,0 |
|
|
Rye malt |
1,25 |
||
|
Dry yeast |
0,50 |
||
|
Dry sourdough “Agram-dark” |
0,25 |
0,625 |
|
|
Malt concentrate "Glofa" |
0,75 |
||
|
Salt |
0,66 |
1,375 |
|
|
Vegetable oil per sheet. |
0,06 |
0,15 |
|
|
Water |
33.00 |
81,30 |
Cooking technology.
The dough is prepared in an accelerated way with a water temperature of 25 - 28 0 C., in a dough mixing machine at 1st speed - 4 minutes, at 2nd speed - 7 minutes. The duration of dough fermentation is 25-35 minutes. The fermented dough is shaped by hand by dividing a dough piece weighing 0.580 kg. placed in molds and sent to the proofing cabinet. Proofing time is 40-55 minutes. at a temperature of 35-45 0 C and a relative air humidity of 65-75%. Baking is carried out in a convection oven with a temperature in the chamber of 235-245 0 C. The duration of steam humidification is 60-80 seconds. Baking duration is 40-45 minutes.
Production recipe
For buckwheat bread
Yield from 1 batch – 18 PC. Goth mass. products – 0.400 kg
T/s weight 0. 480 kg.
Recipe.
|
No. |
name of raw materials |
Raw material consumption For 1 batch, kg |
Raw material consumption For 100 kg. |
|
Premium wheat flour |
60,0 |
||
|
Peeled rye flour |
40,0 |
||
|
Buckwheat. |
10,0 |
||
|
Yeast "Fermipan" red. |
0,025 |
||
|
Iodized salt |
|||
|
St. "Ibis orange" |
0,025 |
||
|
Margarine |
|||
|
Granulated sugar |
0,15 |
||
|
Vegetable oil per sheet |
0,008 |
0,15 |
|
|
Water |
Cooking technology.
Preparing buckwheat: Buckwheat is brewed with boiling water until softened for 1-2 hours. Kneading the dough: Place all raw materials, except buckwheat, in a bowl and knead for 3 minutes. at 1st speed and 6 min. on the 2nd. At the end of kneading, add buckwheat at low speed and stir for 1-2 minutes. Dough fermentation: 26-30 min. Form into molds and send to a proofing chamber at a temperature of 35 degrees. C, 65-75% humidity for 55-65 minutes . Bakery: 30-40 minutes, 220 gr. With, with steam.Production recipe
for “Homemade” bread.
Yield from 1 batch – 81 PC. Goth mass. products – 0.400 kg. Weight of t/s – 0.48 kg.
NTD GOST 27842-88
Recipe.
| No. |
Name of raw materials |
Raw material consumption For 1 batch, kg |
Raw material consumption For 100 kg. |
|
Wheat flour 1/s |
24,80 |
99,20 |
|
|
Wheat flour 1/s (for dusting) |
0,20 |
||
|
Yeast Fermipan" red. |
0,065 |
0,26 |
|
|
Iodized salt |
0,375 |
||
|
Granulated sugar |
0,75 |
3,00 |
|
|
Whole milk |
6,25 |
25,00 |
|
|
Water |
9.75 l. |
39.00 l. |
|
|
Vegetable oil per sheet |
0,0375 |
0,15 |
Cooking technology.
The dough is prepared in a straight, accelerated way with a water temperature of 19 - 22 0 C., in a dough mixing machine at 1st speed - 3 minutes, at 2nd speed - 6 minutes. Dough resting 45-55 min. The dough is cut by hand. The dough piece is given a round shape and completely rolled in flour. Then 2 cuts are made on the surface of the tank and sent to a proofing chamber with a temperature in the chamber of 45 -55 0 C and a humidity of 55 - 60%. Proofing time is 35 – 40 minutes. Baking duration 30 – 35 minutes. at a temperature of 220 - 230 0 C. The duration of steam release is 40 - 50 seconds.Production recipe
for bread " Abundance».
Yield from 1 batch – 44 pcs. Goth mass. products – 0.300 kg. T/S weight – 0.360 kg.
Recipe.
| No. |
Name of raw materials |
Raw material consumption For 1 batch, kg |
Raw material consumption For 100 kg. |
|
Premium wheat flour |
70,0 |
||
|
Baking mix “Derevenskaya” |
30,0 |
||
|
Dry yeast Fermipan red. |
0,25 |
||
|
Iodized salt |
0,08 |
||
|
Poppy (for finishing) |
0,15 |
||
|
Sesame (for finishing) |
0,15 |
||
|
Vegetable oil see sheets |
0,016 |
0,16 |
|
|
Water |
Cooking technology.
The dough is prepared in a straight, accelerated way with a water temperature of 24-24 0 C., in a dough mixing machine at speed 1 - 3 minutes, at speed 2 - 6 minutes. The dough is cut by hand. T/Z is shaped into a small bar and rolled in a mixture of poppy seeds and sesame seeds. Then 2 - 3 cuts are made on the surface of the bread and sent to a proofing chamber with a temperature in the chamber of 45 -55 0 C and a humidity of 55 - 60%. Proofing time is 35 – 40 minutes. Baking duration is 25 – 30 minutes. At a temperature of 210 - 220 0 C with steam release.
Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in egg, bread with cheese - you can’t count all types of bread. Some people like the recipe for white bread, while lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.
Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. A crustless “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.
Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.
Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.
This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.
Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino Bread, a recipe for French Bread, a recipe for Bread without Yeast or otherwise a recipe for Bread without Yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.
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