have you ever thought about what would happen to us if we didn’t have bread, if our ancestors had not mastered grain, how would our history have turned out in that case, would we have been able to fly into space, invent antibiotics, internet, smartphones? bread created our civilization, contributed to our evolution, the technical revolution, our great-grandparents. 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, and most importantly, we will reveal the recipe for that very original russian bread that people have been eating for centuries. before the invention of bread, human life was reminiscent of a horror film. danger

awaited our ancestors at every step. you could die hunting or die of hunger. bread allowed man to step onto a fundamentally new stage of development. there was no need to run around in search of korinev, the men did not have to run in droves after mammoths, or after someone else, when he managed to sow something, reap the harvest, preserve it and have something in the winter, at that moment started material culture could arise, man was able, he had time, something...

or 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 modern cultivated cereals grew. the oldest grains of wheat were found in egypt. archaeologists determined their age to be 18,000 years old. the find

was made in the nile valley, where conditions for farming are close to ideal. our distant ancestors first ate wheat the grains were raw or soaked in water. since ancient times, people have sought to preserve and increase grain; they were driven by the elementary instinct of self-preservation and the thought that the more food, the less chance of dying from it.

one invention inevitably led to another, so even in prehistoric times people invented millstones. they were created on the basis of primitive hand mills, as evidenced by excavations, the first millstones were made in the nealithic era, which began 1000 years before the birth of christ. exists hypothesis that...

advantage, the temperature of the flour at the outlet, when we grind on stone millstones, the temperature does not exceed 40°, well, approximately 40-38, 45, that is, this is not important, that is, what does this mean, that the flour is not overheats, important elements, microelements that are in the grain, they go into flour. and accordingly, all the benefits of grain remain in flour, and then in bread. stone millstones and low grain grinding temperatures are ideal conditions for creating traditional russian bread. many sciences

by birth we are obliged to farm. 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, but people could not completely control the process of grain ripening. and every time a person sowed grain, he risked getting, i don’t know, urban destruction, getting a crop failure. that is, he was always on the edge, he always took risks, so that only it would reach the table, every time, every stage of this big cycle accompanied by prayers, accompanied by rituals, magical actions, so that only this would happen. on a black horse,

the lord himself is eating, sowing a zhetechka, the mother of god, carrying dinner, asking god for god’s sake, for god’s sake , food, all kinds of clothes, on the table in pieces, under the table with oils, and you are the owner, turn around, cover the tables, put them down. from time immemorial, our entire agricultural culture has been built on the so-called philosophy of grain. there are such concepts as suffering of plants or even higher ones. life and passions,

plants and above all bread, because firstly, he buries the grain in the ground, which means he is there... he gets angry, but he gets angry for the sake of life, this is a special philosophy of grain, only by dying will you give something to the circle of life, what christ went through, through death , he defeated this death, and through death you not only turn into something and remain alive, you also... multiply, become 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: our bread. the daily gift to us today, in the main sacrament of the orthodox, is communion and bread personifies christ. in russia, since ancient times , monasteries have been the keepers of the tradition 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, where did the whole story with bread in the monastery come from? story. that hegumen

john came here to revive the borisaglevsky monastery, along with the revival, he dreamed of reviving the monastery bakery, which previously existed here once in ancient times times and in 2014 we finally managed to build a bakery, so we started our own bakery business. the process of creating monastery bread began with a long, careful search. all these pathogenic bacteria infect, that is, we have the right starter culture,

beneficial bacteria. having found the ideal sourdough starter, very beneficial for health, olga and her colleagues were faced with another equally serious problem. we realized that in the borisolevsky district there is very bad water everywhere. the water here is so gelatinous that it even has an unpleasant aftertaste. then we we realized that it was for ours. bread needs spring water, spring water, so that it is tasty, pleasant to the taste, then they began to go to the source, located not far from our bakery, in a pine forest and take water there, the quality really improved, whole grain flour, chalk sourdough and spring water, these are the components without which it is impossible. baked in strict

accordance with ancient traditions with god's help. people built their lives in such a way that...

on august 2, the beginning of the harvest was celebrated on a grand scale everywhere, a resident of the chelyabinsk region, oksana perepelkina, once decided to recreate those traditions and way of life. this is how the annual festival from grain to loaf arose. why from grain to loaf? because it is bread... it is on the table in every family, we are all different and our russia is a multinational people with different religions, with different upbringings, some foundations, traditions, but it is bread that is what exists in every family. 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 together. and they baked bread and then all ate together. bread, work, 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 a successful entrepreneur , she understood her purpose, i must show

the christian work, return to my own. roots, that we must know our history, because what we are now is thanks to our ancestors, our grandfathers, great-grandfathers, what will happen depends on you and me, living today, who do not know our stories, 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 ancestors of oksana perepelkina. decades later, olesya’s father decided to revive his great-grandfather’s business. i was 3 years old when

farming was born, so even at that age i remember very well what it was like. for me, as a child, it was without... her father insisted that i continue farming, he didn’t want to, because he understood how hard it was, how labor-intensive it was, but one day he told me that people who one day start work in the field, they never refuse it,

now i can confirm it 200% that i now i don’t see myself in any job in the world. where i will be so comfortable and so i can realize myself. father olesya started with 100 hectares of land. today oles has 5,000 hectares on which seven crops are cultivated. the main one, of course, is wheat. growing it in the siberian climate is incredibly difficult and incredibly interesting. now, when my little son is eager to go to work, wants to ride combine harvesters, this is always a great joy for me, because i understand that he , too, can now pick up this love, well, to pick it up, of course, in quotes, this love for what our family is doing in the second generation, we have already found out that wheat is

a whimsical plant, especially in siberia, only thanks to... before this, in siberia for centuries we ate exclusively rye bread, the one that maxim syrnikov took for us from the oven. maxim, please tell me, now we are almost in your ancestral village, it turns out, but not almost, but just in the ancestral, ancestral village, i dug up the history of my own.

fedorovich, then the service appeared bailiffs, who closely monitored the quality of the bread and all the ingredients. here is floury rye, this is the so-called obdernaya, that is, what does that mean? obdernaya is a shell that has been deprived of this shell, so there is semolina flour, when we talk about wheat, that is, these very rough shells have been removed, so to speak, there were mills, 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 the grain into flour, but to remove the top shell, the top layer, and then just sift it. peel flour is

the coarsest flour, compared to others, it can be stored longer and has excellent baking properties. in the old days, bread was baked mainly from this flour. peeling flour was divided into two types: that which was sifted through a sieve and that which was sifted through. from a sieve, this is a poton, what is decided, no, this is just a sieve, well , everything, in fact, is still the same as now, from which flour is sifted, well, in my opinion , there is no need to explain, not only do they remain some large particles, dirt, rubbish, garbage, twigs of some kind remain on top, are not sifted, but what is also important is that when sifting, the flour is enriched with oxygen, yeah, which allows it... to rise much faster. in order for the dough to rise, the yeast needs to work.

now everything is simple, you can go to the nearest store, buy a pack of yeast, add it to the dough and wait a little. our great-grandfathers had neither shops nor yeast, instead they had sourdough, which they prepared themselves. fill in warm water about 40 degrees. these pine cones are cold, let them sit, let them sit in warm water, somewhere warm, then squeeze them out, then on this water we just make a flour mixture, add flour there and make a liquid dough, like for pancakes, yeah, keep it in a warm place, add salt to the resulting mixture and leave it for 24 hours, in a day you will have a perfect preparation on your hands. to prepare traditional russian bread, that’s it, now we’ll add the flour that you were shining so brightly, then we need to stir it or not, yes

of course, or you can do it directly in parallel, well, let me stir, and you will add 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 many foreign bakers began to come to the newly-made capital of the russian empire from the beginning of the 16th century. unlike our masters, they did not know how to handle rye bread. you can buy real rye bread in the dobryanka supermarket; by the way, this is the first store in recent russian history where a significant portion of the assortment consists of products

dishes of russian cuisine, there are about 200 of them on the menu. russian bread occupies a special place, people specially come to buy the bread that we prepare, i’m standing in a tunic. chef of the dobryanka, a buyer comes up to me and says: it’s right that you make rye bread, because rye bread is real, because before they were made only from eaten flour, here stands some seventy-five-year-old grandmother who explains to me what in fact, 12 years ago i explained to the picars, this is great, this is nice, this is very cool, it means it’s on target hit. this is the same bread shovel, yeah, remember, the fairy tale there, yes, this

baba yaga. just like that it goes, here the stove goes to the under, what is under, you know, this is the bottom of russian food, the rock bottom, why do we have hearth bread, hearth pies and so on, water bread, and how many degrees is there now, and where something like 240, approximately 240, 240 and how long it takes, 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, in every house there was russian food, here there was a wonderful tradition of fish pies from this very seliger fishmonger, then there are amazing pies with berries, there is always a trinity here. these berry pickers, rybnik, yagodnik, berry pickers were still made from wheat dough, of course, yes, but it was more expensive, although serzhanovo was also made, some of these recipes were revived by maxim syrnikov in novosibirsk dobryanka, there is a huge amount of bread and bakery products there, and rye, custard, brodinsky,

one of the favorite bread delicacies of our ancestors, kalachi, is also baked there, however, in fairness it is worth noting that when today someone remembers kalachi, it is not novosibirs that comes to mind, but kolomna near moscow. not all cities had a kalash row, that is, it had to be a really very rich city. accordingly, if kolaches are expensive, that means there is an audience. who comes to the kallash row, also rich, well , what can a common man do, with his, so to speak, appearance, with those products that he bought, and the products what a simple person bought, here’s a pig’s snout, this is a pig’s head, that is, something from which you can at least boil something, which means you don’t have money for a kolach, at the entrance there was a hired fellow standing at the entrance who said, you’re going through, you’re going through, and where are you going with a pig's snout in a row of kalash, kalachi known in russia.

kolach was considered food for the elite, since it was made from semolina, or as they say now, premium wheat flour, which at that time grew exclusively in the south of the country, that is, it was all fraught with danger, because barge haulers pull ships back along the rivers... along the rivers, it cost, well , such a big penny that you had to pay for the delivery of wheat. kolaches have deeply penetrated our everyday culture; people still call an experienced person a grated kalach. well

, the kolati consists of three parts, everything is like a person’s, the largest plump part is called the belly, why did they buy it in the first place, this part is called the lip, this part is called the handle, well, its purpose is very simple, that is, a large 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: you went to the market, bought a collage, 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 dirty bread, very often this a pen was given as a gift to a beggar, you pick up these dirty pens with other people, you eat them up, that means you've reached the handle.