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have you ever thought about what would happen to us if we didn’t have bread, if our ancestors had not mastered grain, how our history would have turned out in that case, if we could fly into space, invent antibiotics. internet, smartphones. bread created our civilization, contributed to our evolution and technological revolution. our our great-grandmothers and great-grandfathers told us everything and they were absolutely right. by the way, what kind of bread did they mean? black or white, wheat or rye, yeast or sourdough? today we will tell you about this too. and most importantly, we will reveal the recipe for the very original russian bread that people have been eating throughout. before the invention of bread

, human life was reminiscent of a horror film, danger lurked for our ancestors at every step, you could die hunting or die of hunger, bread allowed a person to step on a fundamentally new stage of development, there was no need to run around in search of roots, men did not have to run after mammoths with spears after someone else, when he managed to sow something.

we wouldn’t have as many as we have now, well , firstly, the number of animals is not unlimited, and secondly, they would die. the main grain of humanity is wheat. the homeland of wheat is considered to be the region of the so-called fertile crescent, a narrow strip of land in the middle east, where the wild ancestors of the modern one grew.

grain, they were driven by the elementary instinct of self-preservation and the thought that the more food, the more people sought to preserve and increase the less chance of dying from hunger and the more free time that could be spent on improving the world around them. people built certain outbuildings to process grain, wine or... a threshing floor, where they thresh grain, people

specially built, created tools, tools for processing grain, threshed. one invention inevitably led to another, so even in prehistoric times people millstones were invented. they were created on the basis of primitive hand mills. according to excavations, the first millstones were made in the epo. there is a hypothesis that the millstone is perhaps an older human invention than the wheel. some scientists believe that the invention of the zhurny led to

the invention of the wheel and that the design of the zhurny served as the prototype for the first wheel. at first the millstones were rotated by hand, but over time they figured it out. important elements, microelements that are in the grain, they go into flour, and accordingly, all the benefits of the grain remain in the flour, and then in the bread; stone millstones

and the low temperature of grain grinding are ideal conditions for creating traditional russian bread. many sciences owe their birth to agriculture. for example, the desire to master all the secrets of growing grain forced primitive people to carefully study the movement of the celestial bodies. this is how the first calendars appeared. however , people could not completely control the process of grain ripening. and a man, every time he sowed grain, he risked getting, i don’t know, destruction of the city, to get a bad harvest, that is , he was always on the verge, he always took risks, therefore, so that only it would reach the table, every time, every stage of this large cycle

was accompanied by prayers, accompanied by rituals, magical actions, so that only this would happen. on a black horse, the lord himself sows the heat, mother of god, carrying dinner, asking god for god’s sake, zhetapshanitsa, all arable land.

the life and passions of plants and, above all , bread, because first of all its grain is buried in the ground, which means it rots there, but rots for the sake of life, this philosophy of turf is special, only by dying you will give something to life, what christ went through... death, he defeated this death, and through death you don’t just turn into something , you remain alive, you are still multiplying, becoming better, because a grain turns into an ear.

in the main book of all christians. in the gospel , the word bread appears as many as 88 times. the main prayer of all orthodox christians, our father, contains the following lines: he will give us our daily bread this day. in the main sacrament of the orthodox communion bread represents christ. in russia , since ancient times , monasteries have been the guardians of the traditions of bread and cookies, and today we are in one of such places, this is the borisoglebsky monastery in the yaroslavl region. olga,

tell me, this is where this whole story with bread in the monastery with you came from. the story began with the fact that abbot john came here to revive the borisaglevsky monastery. and along with the revival, he dreamed of reviving the monastery bakery, which had previously existed here in ancient times. and in in 2014, we finally managed to build a bakery. so we started our own baking business. the process of creating monastery bread began with a long, careful search. we were looking for various ancient recipes that we had once found in the archives of various monasteries. of course, this is kept secret, but some data can be gleaned from past centuries. the most important thing in the recipe is the hop starter. why does he get drunk? because it has disinfectants. properties, you know that pathogenic microflora is found everywhere around us, namely hops

contains tanning properties that disinfect all these pathogenic bacteria, that is, we grow the right starter, beneficial bacteria. having found the ideal sourdough starter, very beneficial for health, olga and her colleagues were faced with another, no less serious problem. we realized that it was in the borisogrevsky district. in general , the water is very bad everywhere, the water here is so gelatinous that it even has an unpleasant aftertaste, then we realized that for our bread we need spring water, spring water, so that it would be tasty, pleasant to the taste, that’s when we began go to a source not far from our bakery, in a pine forest, and get water there, really... the quality has improved, whole grain flour, chalk leaven and spring water, these are

the ingredients without which the amazing bread that is today is impossible after a very long break, it is baked again near the boris and gleb monastery, baked in strict accordance with ancient traditions with god's help. people have built their lives in such a way as not to stray far from their allotment, from their own a piece of land, and this affects, for example, the daily routine in the summer in a peasant family, and this affects the relationships between men, women, children, old people , and so on and so forth, and all this is required by this small grain of bread.

annual festival from grain to loaf, why from grain to loaf, because it is bread that is on the table in every family. we are all different, our russia is a multinational people with different religions and different upbringings. some foundations, traditions, but it is bread

- this is what every family has. the festival is based on the idea of ​​reviving the traditions of russian folk culture, inextricably linked with agriculture. together with like-minded people, oksana invites everyone to take part in all stages of growing bread. we grew this bread together, we reaped it together, threshed it together, ground flour and then baked bread all together. bread, labor, this is what unites people, the love of bread, of the land was passed on to oksana genetically, her ancestors had large plots of land that they cultivated, then the revolution happened,

oksana's ancestors were dispossessed, much later, when she grew up and became. knows its stories and has no future, the great lomonosov spoke about this. olesya kovalenko was born and raised in novosibirsk, her great-grandfather worked on the land all his life, growing wheat. after the revolution, he suffered the same fate as oksana

perepelkina’s ancestors. decades later, the work of his great-grandfather decided to revive his father. i was 3 years old when farming was born, so at that age i remember very well how it was, for me, as a child, it was incredibly interesting, i still remember these tractors in which i sat, i really loved driving through the fields with my father, i remember the feeling when you walk across the field, the feeling when you run your hand over the wheat, and it all comes with ...

the main one, of course, is wheat; growing it in the siberian climate is incredibly difficult and incredibly interesting. and now, when my little son is eager to go to work, wants to ride combine harvesters, it is always a great joy for me, because i understand that he, too, can now pick up the

this love, well, to pick it up, of course, in quotes, this love for what... our family is already in the second generation, we have already found out that wheat is a whimsical plant, especially in siberia, only thanks to the incredible efforts of russian breeders at the beginning of the last century, it was possible to create unique varieties of winter siberian wheat; before that, for centuries in siberia they ate exclusively rye bread, the one that came to us from the oven of maxim syrnikov. maxim, please tell me, now we are almost in your ancestral village, it turns out, but not almost anything, but just in the ancestral village, and the ancestral village, i dug up the history of a kind of family on the maternal side, which came here in the seventies of the 18th century, except for me, no one lives here permanently, now, i moved here, now we will

pass by a rather large field, well, there, just like that, at a glance, i think that there are 15 getars, i... to prepare bread, that is, to the fact that our great-grandmothers, and great-grandfathers too, bread everyone in russia knew how to bake, but it’s another matter that some are better, some are worse, there is such a good old russian one...

that is, these very millstone shells, it was removed, there were mills on purpose, so to speak, and there were grain mills, which, so to speak, were two millstones, which were at such a distance from each other so as not

to grind grain into flour, namely, remove the top shell, the top layer, and then it just shines through. peel flour is the coarsest flour; compared to others, it can be stored longer and has excellent baking properties.

the resulting mixture should be salted and left to 24 hours, in a day you will have in your hands the ideal preparation for preparing

traditional russian bread. that's it, now we add here the flour that you sifted, then you need to stir it or not, yes, of course, or you can do it at the same time, well, let me stir it and you will spill it. the first city in russia where they began to eat wheat bread every day was st. petersburg. this was due to the fact that at the beginning of the 18th century , many foreign bakers began to come to the newly-made capital of the russian empire, unlike our masters, they made bread they didn’t know how to handle it. real rye bread

can be bought in the dobryanka supermarket. by the way, this is the first store in modern russian history, a significant part of the assortment of which consists of russian cuisine products. there are about 200 of them on the menu. they occupy a special place. russian bread, people specially come to buy the bread that we prepare, i’m standing in the brand chef’s jacket, dobryanka, a buyer comes up to me and says: it’s right that you make rye bread, because rye bread is the real thing, because before it was only from rye flour and did, here stands some seventy-five-year-old grandmother, who explains to me what, in fact, i explained to the picars 12 years ago, that’s great, it’s nice. this is very cool, it means we hit the target. this is the same bread shovel,

yeah, remember, there’s a fairy tale, yes, this is baba yaga - ride and lie around, eat evashka’s meat, says baba yoke, and evashka means go there in the stove on the shovel, we dust the shovel, good russian by the way, to say even to this day in all sorts of professional collections like this recipe specialists there for bread, that’s exactly where the flour goes to dust, it’s written, that ’s just how it goes, here the stove goes to the bottom, what is a bottom you know, here’s the bottom of a russian oven, the stone bottom, why do we have hearth bread, hearth cakes and so on, hearth bread. how many degrees is there now?

and somewhere around 240, approximately 240, 240 and how long does it take? well, about 35-40 minutes, like that. maxim spent his cloudless childhood in a village located in the vicinity of lake seliger. it smelled, of course, of freshly caught fish freshly baked bread. everyone baked here, every house had russian ovens, there was a wonderful tradition here.

there is a huge amount of bread and bakery products there, including rye, custard, brodinsky, and one of the most favorite bread delicacies of our ancestors, kalachi, is baked there. however, to be fair, it is worth noting that when anyone these days remembers kolaches, what comes to mind is not novosibirs, but kolomna near moscow. well, what is a simple person to do with his appearance, so to speak, with those products, which he bought, and what kind of products a common man bought, a pig’s snout is a pig’s head, that is, something from which you can

boil at least something means you can get money. no, at the entrance there was a hired burly fellow who said, you pass, you pass, and where are you going with a pig’s snout, in a row of kalash, kalachi known in russia since the 14th century, the first kalachi appeared in murmi, then the baton was picked up in moscow, then they started making kolaches in kolomna. kalach was considered food for the elite, as it was made from semolina, or as they say now, premium wheat flour. in those days it was located exclusively in the south of the country, that is, all this was fraught with danger, because barge haulers pulled ships there along the rivers with oars, and back, it cost, well , a very, very large penny, which had to be paid for delivery ,

part of the day even a rich man, the same merchant , walked with dirty hands, because there was no place to really wash his hands, so they usually washed their hands at home in the evening, and if during the day you wanted to have a snack, then you did it simply, went to market, bathed the collach, took it by the handle with a dirty hand, ate the soft part, the handle remains, of course, they didn’t throw it away, because it’s a big sin to throw it away, even the bread is dirty, very often this handle was given as charity to a beggar.