Recipes for black bread. Dishes from black bread.

Black bread was the most popular in Russia. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.

But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

  • Low calorie. Compared to white, rye pastries are less high-calorie. There are 200 calories in 100 g of the product
  • Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
  • The high content of amino acids, because of this, the black crust has a characteristic sour taste
  • Beneficial effect on the intestines. Due to the high content of dietary fiber, it contributes to the rapid elimination of feces. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
  • Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.
composition of black bread

Read the ingredients of the product carefully. Now rye is planted in small quantities. You can buy brown bread that does not contain rye. Usually, sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.

It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.



Yeast black bread: a recipe in the oven and bread machine

There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product a dark color and a pleasant aroma.

Recipe:

  • 300 g rye flour mixed with 100 g wheat
  • Add 11 g of dry yeast to the flour mass
  • Add 220 ml warm water and 10 g sugar
  • Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
  • Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.


Black sourdough bread: a recipe in the oven and bread machine

For baking, you need sourdough, you can buy it or cook it yourself.

Sourdough Recipe:

  • Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
  • Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
  • On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
  • Leave for 24 hours, feed the starter again
  • On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour

Keep the mixture in the refrigerator for a maximum of 7 days.

Sourdough Bread Recipe:

  • Measure 500 ml of starter from a jar, feed the rest
  • Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
  • Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
  • Add 25 ml of oil and stir again
  • Cook rye bread
  • If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
  • Bake for 1 hour in the oven at 220°C


How to make homemade kvass from black bread

This is a delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.

Recipe:

  • 500 g black bread cut into cubes and dry in the oven
  • Add 5 liters of water to the breadcrumbs and leave for 48 hours
  • Add 5 g of yeast and a glass of sugar, leave to infuse for a day
  • Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
  • You can put a few raisins in the finished drink and refrigerate


homemade kvass from black bread

This is a delicious addition to beer or first courses. The croutons are fragrant and crispy.

Recipe:

  • Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
  • Pour mixture over diced rye bread
  • Place on a foil-lined baking sheet and bake in the hot oven for 15 minutes


Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

  • Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
  • Cut into cubes and leave
  • Pour 70 ml of olive oil into the pan. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
  • Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C


  • Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
  • Slice fresh rye or Borodino bread and brush with dressing
  • Fry in a pan with oil until golden brown


A very tasty breakfast or addition to soup.

Recipe:

  • Fry slices of black bread in a pan with butter
  • While the pieces are hot, rub with garlic and sprinkle with salt.
  • Grate cheese on a fine grater and sprinkle with hot pieces


This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.



This is a great appetizer for the holiday table. To prepare it, take stale bread, it is better cut.

Recipe:

  • Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
  • In a separate bowl, mix softened butter with chopped dill and coriander
  • Brush the pieces with fragrant oil
  • Place a piece of fresh cucumber on top
  • Lay a piece of spicy herring on cucumbers, stab with skewers


This is a delicious and very cheap appetizer for the festive table.

Recipe:

  • Toast the bread in a toaster or dry pan and cut diagonally
  • Lubricate the slices until cool with chopped garlic
  • Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
  • Lay a fish on the cucumbers. Buy sprats in oil


This is a great addition to your holiday table. You can cook for the New Year.

Recipe:

  • Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
  • Top with cream cheese, dill sprig
  • Place slices of salted or smoked pink salmon or salmon on top


This is a cheap salad that will satisfy your hunger in the summer. The taste is very unusual.

Recipe:

  • Cut stale rye bread into small cubes and pour over unrefined butter
  • Chop the onion into half rings
  • Cut the tomatoes into half rings and add to the bread and onions
  • Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir


If you watch your figure, prepare a dessert of rye bread.

Recipe:

  • Take three pieces of sour apples and cut them into slices
  • Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
  • Put rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
  • Grease the form with butter and sprinkle with breadcrumbs
  • Lay out half of the black crumbs, and apples on them, sprinkle with grated crumbs again
  • Bake in the oven for 20 minutes


Is it possible to add brown bread to cutlets?

If you want to cook cutlets, but there is no white bread at home, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to the minced meat and the rest of the ingredients. Meatballs are prepared as usual.

Butter is not the healthiest product, but combined with black bread and honey, you get a delicious and healthy breakfast.

Useful properties of black bread with butter and honey:

  • Increases immunity
  • Helps to set the intestines to work properly throughout the day
  • Nourishes the brain and improves its functioning
  • Improves intestinal peristalsis
  • Removes toxins and waste
  • Helps reduce high blood pressure
  • Fights cough and SARS


Black bread calories

The difference between varieties of different black bread will be significant. It has to do with the ingredients used.

  • Borodinsky - 264 calories
  • "Darnitsky" - 200 calories
  • Cereal - 228 calories
  • bran - 266 calories

It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.



If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.

VIDEO: The benefits of rye bread

Unusual oblong black seeds, the grain familiar to us as nerone rice, comes from North America. How about cooking this trendy, incredibly healthy black rice, also known as Thai sticky, Nanjing or water oats. We offer you a selection of original cooking recipes, which will include snacks, main courses, desserts - and all this with the participation of an amazing overseas cereal.

In ancient China, black grain was forbidden for commoners to eat. Only the Emperor's family could eat it, since black rice was considered a life-prolonging product. Violation of the ban was punishable by death.

In Europe, the cereal got only thanks to gourmet travelers. Subsequently, the real connoisseurs of rice grain, the Italians, bred a variety similar to the Chinese one. After cooking, it perfectly retains the aroma, structure and polished black surface. It grows only one Italian farm in the lowlands of the Po River.

Nerone has a sweet, nutty flavor similar to freshly baked bread.

Health Benefits of Black Rice Grains

  • The high content of folic acid in black rice normalizes the functioning of the intestines and brain cells.
  • 100 g of boiled nerone contains a third of the daily norm of chemical elements (magnesium, phosphorus, zinc, manganese).
  • There are no fats in black rice grains.
  • The black color of the grain is due to the anthocyanins contained in it. It is this useful substance that gives color to blueberries.
  • Thanks to all of the above useful substances, this rice variety is the only one allowed in the diet of diabetics.
  • Per 100 g of boiled grain: energy value - 326 kcal, fats - 3.4 g, proteins - 9.9 g, carbohydrates - 63.7 g.

How to cook black rice (nerone)

The main difference between cooking black rice and regular rice is its long cooking time, which is about 40 minutes. After boiling, the pan with nerone is covered with a lid and simmered over low heat until cooked.

Before soaking, black rice grain must be washed in cold water. Real nerone does not change color after washing. There are also fakes - in this case, the paint is washed off, the grain becomes light pink.

If you pre-soak rice for 10 hours (preferably overnight), then you need to cook nerone for no more than 20-25 minutes. The steamer will also shorten the cooking time. Water after soaking nerone can be used for watering indoor flowers - it retains some of its beneficial substances.

Health food aficionados boil black rice grains without soaking. Cooking time remains the same - 40 minutes.

When choosing dishes for cooking, taking into account the fact that when cooking, nerone increases by 4 times.

The ratio of rice and water for cooking in a saucepan: 1:3.

black rice recipe with coconut milk

Cooking one of the Thai dishes, rice with coconut milk, is not difficult at all.

We boil rice according to the classic recipe, observing all the nuances of cooking. We divide the required amount of liquid in half: the first part is water, the second is coconut milk.

At the end of cooking, season the unusual rice side dish with ground black pepper, salt, coconut flakes (1 tbsp) and sesame seeds (1 tbsp).

Nerone vegetable stew

To prepare the stew, any vegetables that are in the refrigerator are suitable, you can also use beans and any kind of meat.

Cooking stew with the usual recipe. Boil Nerone for 40 minutes.

Boiled black rice is served as a side dish for stew.

Black rice filling

Black stuffing for stuffing white meat chicken or turkey - not an original color combination?

To prepare the filling, boil the nerone, add your favorite spices and breadcrumbs. You can add steamed raisins or sour apple slices.

We put the filling in the prepared bird and bake as usual.

Using nerone for salads

The black rice recipe will come in handy if your family menu contains cold salads using rice - its unusual appearance, nutty aftertaste will make any salad a highlight of the program.

In a cold Asian noodle salad, you can replace the main ingredient (noodles) with more nutritious and healthy nerone.

Do not forget that it is worth mixing all the ingredients only after the nerone has completely cooled, otherwise other products risk turning black.

Tomatoes "Shrimp on the Black Sea"

Black rice recipes are recipes for real gourmets. This variety is used for side dishes and salads. Ideal with seafood, fish and fruits.

Cook's Tips
- For salads, rice should be boiled separately.
- If in the recipe with nerone it is supposed to mix any products, add them only to the already boiled product, otherwise they risk turning into the color of rice.

Ingredients

  • Nerone or another variety of black rice - 150 g;
  • Fresh tomato - 4 pcs. large;
  • Zucchini (can be replaced with artichokes 3 pcs) - 1 pc.;
  • Onion - 1 pc. large;
  • Olive oil -
  • Shrimps - 16 pcs. large size;
  • Fresh basil greens - for decoration;
  • Salt, pepper - according to taste preferences.

How to cook

  1. We cut the washed tomatoes in half and take out the middle from the resulting halves with a teaspoon.
  2. Boil "Nerone" until the moisture disappears and cool.
  3. Boil shrimp, peel and cut 8 pieces into 4-5 parts.
  4. Cut zucchini and onion into small cubes and fry in olive oil. For a couple of minutes, add the peeled shrimp to the browned vegetables.
  5. The last step is to mix boiled black rice, chopped basil greens, prepared roasted vegetables and shrimp. Salt and pepper everything to your liking.

We decorate the stuffed tomatoes with the remaining shrimp and basil leaves, placing a boiled shrimp on each half of the tomato (you can decorate with unpeeled shrimp).

Shrimp with black rice

Ingredients

  • Any kind of black rice - ½ cup;
  • Boiled shrimp - 300 g;
  • Onion - 1 pc.;
  • Hard cheese - 50 g;
  • Dill - half a bunch;
  • Spices are my favourite.

Cooking

  1. Saute the onion in a frying pan.
  2. Boil shrimp, peel and cut into pieces.
  3. We mix ready-made black rice, chopped shrimp with fried onions and grated cheese.

When serving, decorate the dish with whole shrimps and sprigs of greens.

We suggest you cook another version of black rice with vegetables, but now it will not be with shrimp, but with shrimp sauce.

The recipe is for 4 servings.

For cooking we need

  • Black rice - 350 g;
  • Shrimp boiled, peeled - 600 g;
  • Asparagus - 12 stalks;
  • Cream - 400 ml;
  • Salt - a teaspoon (add salt to the water for rice and asparagus);
  • Ground black pepper - a pinch.


Cooking

  1. Boil rice in a liter of water for 40 minutes (the rules for its cooking are described above).
  2. Boil the asparagus in salted water for 20 minutes.
  3. To prepare the sauce, boil the shrimp, peel them from the shell and send them to a blender. Add the cooked cream, a pinch of salt to the shrimp and beat the mass until smooth.

We divide the prepared sauce into prepared four dishes, laying it beautifully in a slide in the center. Place the finished nerone on top of the sauce, and on the sides of each plate - 3 stalks of boiled asparagus.

Gourmets consider the main advantage of black rice to be its harmonious combination with seafood. We suggest trying to cook nerone with trout. The variety of black rice is not important, nerone can be replaced.

To prepare 4 servings we need:

  • One and a half glasses of black Nerone;
  • 4 pieces of trout;
  • 3 cloves of garlic;
  • Freshly ground black pepper - on the tip of a knife;
  • Green basil leaves (no stems)
  • Olive or vegetable oil -3 tablespoons;
  • Lemon - 1/2 pc.;
  • Salt - a pinch each for rice and trout.

Pour rice into a saucepan and pour cold water (1: 3). After boiling, let it boil.

Salt the trout, pepper and fry over medium heat. Lightly sprinkle the finished fish with lemon juice.

Serve on individual plates, placing rice with a piece of fried trout on them and decorating the risotto with basil.

Making nerone risotto is a process for the patient. If for a traditional risotto, just boil water and a grain of rice for 15-20 minutes, and then combine it with the filling, then for nerone, be patient and have an hour of time.

Recipe for risotto

For the filling, we take dried porcini mushrooms (300 g), rinse with cold water to wash off dust and small debris, soak for an hour. After the mushrooms swell, drain the water and fry with onions (1-2 pcs.).

Until the rice is cooked, ready-made mushrooms with onions are left aside. Never mix with broth.

We cook nerone

Pour dry rice into a frying pan and fry in vegetable or olive oil for about 3 minutes. When the rice begins to “burst” and show a white side, add the chopped onion to the rice, pepper and keep it on fire for 1-2 minutes.

Cook's Tips
If you want to get a real Italian risotto, then after the rice and onions are fried, add a glass of white wine to the pan, which we also evaporate there. The wine must soak into the grain. If the wine is low in sugar, then we also send a tablespoon of sugar to the pan.

After that, add the broth to the rice and cook for 60-70 minutes. A glass of nerono will take about 2.5-3 liters of liquid.

Dry Italian seasonings are added only at the end.

Dry green seasoning mix

We prepare a dry mixture of parmesan and basil: mix 50 g of parmesan and half a bunch of basil (without stems) in a blender. You should get a dry green mixture.

You should not mix ready-made black rice with mushrooms - in this case, we risk getting an unsightly black resemblance of mushrooms. When serving, put the cooked nerone on the dish, and on top - mushrooms with onions.

Sprinkle the finished still life of risotto and porcini mushrooms with a green mixture of parmesan and basil.

fruit risotto

Let's prepare another risotto, but already sweet with fruit filling.

Ingredients

  • 1.5 glasses of Nerone;
  • 4 - 4.5 cups of cold water;
  • Orange - 1 pc.;
  • Mango - 1 pc.;
  • Pear - 2 pcs.;
  • Dried mint - a pinch;
  • Butter - 20 g;
  • Salt - a pinch;
  • Sugar - to taste.

Cooking process

  1. Remove the zest from the orange with a grater and squeeze the juice.
  2. Cut other fruits into cubes. Cut one pear into thin slices - we use it for decoration.
  3. After melting butter in a frying pan, add orange juice and rice to it. Fry everything until the juice has completely evaporated.
  4. After that, add water and cook for another 30-35 minutes.

We mix the finished risotto with fruit only after we have removed it from the heat. When serving, sprinkle fruit risotto with orange zest and decorate with thin slices of pear.

We invite you to treat your family with another spicy dessert.

Ingredients

  • Boiled wild rice - 0.5 cup;
  • Apple - 1 large;
  • Black raisins - 2 tbsp. l.;
  • Cinnamon - on the tip of a knife;
  • Honey - 1 tsp
  • Lime juice - 1 tbsp. l. (interchangeable with apple or lemon juice);
  • Almond oil - 1 tsp

In fact, the dessert is very similar to kutya from Ukraine, but in our version it can be transformed by replacing raisins with your favorite dried fruits or fresh fruits and dressing the resulting berry salad with yogurt.

In a large container, mix the cooled nerone, finely chopped apples and steamed raisins. Combine ground cinnamon with honey, lime juice and almond oil. We mix everything thoroughly and season the dessert.

As you can see, the recipes for making black rice are not at all complicated. The only inconvenient moment is the long cooking time and its ability to color foods. But remembering these nuances, you will pleasantly surprise your household, and even more guests who, perhaps, will get to know this unusual cereal for the first time.

Dried bread left over from breakfast is a ready-made basis for many delicious dishes, from croutons to beer to traditional English.

From everything that can be made from bread, we have selected seven ideas for all occasions. Interestingly, all these dishes are best obtained from stale bread. That is why they are cooked infrequently: no one waits for a fresh loaf to harden to the desired state.
But, since everything you need is already there, let's see what can be done from stale bread

What can be made from bread: recipes

croutons

An excellent snack for beer, or a crispy and fragrant salad filler.

Ingredients:

Garlic - 5 cloves
Parsley - 1 tsp chopped greens
Salt - 0.5 tsp
Olive oil - 50 ml.
stale loaf
Grated parmesan - 50 ml.

In a deep bowl, mix the chopped garlic, parsley, salt and oil, and heat the mixture over low heat for 3 minutes. Then remove the garlic.

Cut the bread into cubes and mix with the butter mixture. Allow excess oil to drip off and place bread slices in a single layer on a baking sheet lined with parchment paper.

Dry the crackers from stale bread for 8-10 minutes at a temperature of 180 degrees. When the edges of the cruttons are browned, take them out and sprinkle with grated parmesan while still hot.

Baguette with stuffing


For those who are tired of pizza.

Ingredients:

Butter - 100 gr.
Garlic - 4 cloves
Italian herbs - 2 tsp
Salt - 1 tsp
Ground black pepper - a pinch
Melted cheese - 2 pack.
French baguette - 1 pc.

Mix softened butter, minced garlic and spices and refrigerate for half an hour.

Cut the cheese into thin slices. Make 10-12 cuts in a baguette. In each of them, as in a pocket, lay the chilled butter mixture and 11-2 slices of cheese.

Melt the remaining butter, and generously brush the surface of the baguette with a silicone brush. Wrap the baguette in foil and bake at 200 degrees for about 20 minutes.

Bread charlotte


Ingredients:

Apples - 500 gr
Honey - 2 tablespoons
Sugar - 100 gr.
Cinnamon - 0.5 tsp
Butter - 2 tbsp.
Vanilla sugar - 0.5 tsp
Calvados - 2 tablespoons
White bread - 12 slices

Melt butter in a heavy skillet over medium heat, add diced apples, honey, sugar, cinnamon, calvados and vanilla sugar. Stir and simmer for 10-15 minutes. The apples should be tender on the surface but slightly crunchy in the middle.

While the apples are stewing, cut the crust from the stale loaf and cut it into thin slices. With these slices lay the bottom and sides of a collapsible baking dish, pour the stewed apples into the middle, and cover them with the remaining slices of bread.

Bake the charlotte for 30 minutes. at a temperature of 200 degrees until golden brown. Before removing the finished charlotte from bread, cool it down.

scrambled eggs in bread

Cool idea for breakfast. And if you take it wrapped in foil with you to work, it will remain warm, tasty and fragrant until lunch.

Ingredients:

Round buns - 1 pc.
Ham - 2 slices
Cheese - 50 gr.
Salt, pepper - to taste
Egg - 1 pc.

Cut off the top of the round bun and remove the crumb. Line the resulting recess with slices of ham. Grate half of the cheese over the ham and beat in the egg. Salt and pepper the egg to taste, sprinkle with the remaining cheese.

Cover the bun with a cut lid, wrap in foil and bake for 30 minutes at 180 degrees.

Toast

Perhaps - this is the simplest thing that can be made from white bread.

Cut the stale bread into equal slices, lightly brush with butter and dry for 5-10 minutes in the oven at 200 degrees. When the surface of the croutons is golden and crispy, put them on a dish, pour over with honey and garnish with fruit.

Casserole with vanilla sauce

Ingredients:

White bread, diced - 4 cups
Raisins - 200 gr.
Apples - 4 pcs.
Brown sugar - 1 cup
Milk - 1.5 stack.
Butter - 50 gr.
Cinnamon - 1 tsp
Vanilla - 0.5 tsp
eggs - 2 pcs.

For vanilla sauce:
Sugar - 4 tablespoons
Milk - 0.5 stack.
Butter - 100 gr.
Vanilla - 1 tsp

Peel the apples and cut into thin slices. Put apples, bread cubes and raisins in a deep bowl.

In a separate bowl, mix the sugar, butter and milk and heat, stirring, until the butter has dissolved. Add the finished mixture to the bread and apples, mix and pour everything into a greased and sprinkled with breadcrumbs form.

Whisk the eggs with the cinnamon and vanilla and pour into the pan over the bread mixture.

Bake at 200 degrees for 40 - 50 minutes. At the finished casserole, the middle will become dense, and the apples will soften.

Meanwhile, prepare the vanilla sauce. Mix sugar, milk and butter, bring to a boil over low heat, then remove from heat, add vanilla, stir and cool. Pour the sauce over the bread casserole just before serving.

bread pudding


Ingredients:

Stale white bread - 500 gr.
Boiled and chilled hot chocolate - 600 ml.
Milk chocolate - 100 gr.
Vanilla sugar - 1 tsp
Salt - a pinch
Eggs - 5 pcs.
Marshmallow marshmallows - 400 gr.

Cut the crust off the bread and cut it into small cubes. Toast the bread in the oven until crispy, 25-30 minutes.
Whisk hot chocolate, eggs, vanilla and salt in a deep bowl.

Place half of the bread cubes in a baking dish lined with parchment paper. Grate half of the chocolate over them and sprinkle 100 gr. marshmallow.

Put the rest of the bread on top, press firmly and sprinkle with the remaining chocolate and another 100 gr. marshmallow.

Pour the hot chocolate mixture into the mold over the bread layers. It should reach almost to the top of the bread pudding.
Cover with foil and leave to soak for 2 hours.

Preheat the oven to 170 degrees and bake the pudding until crispy. Test the readiness of the white bread pudding by sticking a toothpick in the middle - if it comes out dry, the pudding is ready.

Spread the remaining marshmallows on top of the pudding and bake in the oven for a few minutes until it is toasted.



firuza

Fry the bread in vegetable oil, grate with garlic and put a fresh or pickled cucumber on top, delicious sandwiches are obtained.


Larisa

Fry in vegetable oil, salt, rub with garlic, cheese on top and bake lightly so that the cheese melts.


firuza

Lightly fry the bread, grate with garlic, boiled egg and fresh carrots on a fine grater, mayonnaise. Sandwiches are great! (Y)


Svetlana

cut the bread into slices, dip each in a beaten egg (a little milk and salt) and squeeze it in a pan with butter! You can serve a fresh salad or boiled sausages with it.

Dinner or breakfast-ready (Y)


Masha

mmm drooling. I'll do it right after work. Thanks a lot.

Does anyone know how to make croutons from black bread, like what is added to a salad, so that they do not become sour, but remain crispy?


Valentine

Cut bread into small cubes and put on a sheet,
put in the oven, brown until golden brown.
There will be ready-made crackers for salads and even for soups.


Valentine

You can also make hot sandwiches from stale bread.
Grate (like potato pancakes) potatoes, salt, pepper
add 1 egg mix well. Pour oil into a heated frying pan.
Put the potato mass on a slice of bread and put it in a frying pan.
potatoes side down, fry until golden, one side only.
Enjoy your meal!!!


larisa

Kneipp soup. Kneipp is a German pfarer doctor who lived 200 years ago, this soup was also fed to the weak or sick, especially to children or the elderly, it is very useful and, most importantly, it saves bread! from a cube or any taste, add crackers there and cook slowly, then puree with a staff mixer or in a blender, add greens to taste, black pepper and cream or sour cream. (pl)


Natasha

just fry in vegetable oil, then grate with garlic and a little salt. Fast and delicious! Nothing more needs to be added.


rina

Mix Raw eggs, grated cheese, diced tomatoes, salt,
pepper. We put this mixture on bread and on a hot frying pan.
Blend down.


rina

On ordinary bread, we spread a thin layer of butter, an apple grated on a coarse grater, put a little more, then a little sugar and plenty of sour cream on top. Bake in the oven (!!!) for 15-20 minutes, in short, until the sour cream "grabs".


Antonina

Stale black bread is simply dried on crackers. And when I make sauerkraut, I put a layer of breadcrumbs on the bottom of an enameled pan. Especially convenient. when you need the cabbage to ferment quickly.


Evgenia

And I'm all about sweets.

Boil dried fruits - dried apricots - prunes - raisins in water with the addition of apple juice and sugar. It is possible on one juice. Pour crumbs of stale hearth bread into ready-made soft fruits - dried through a meat grinder from the oven. At the end, diluted starch. Get a slightly thick jelly. Cool down. Serve with whipped cream.

Ambrosia from black bread

Grind the dried black bread in a meat grinder to a crumb state. Mix with cinnamon, sugar - a little, and vanilla sugar - also a little bit. Add apple juice or another to moisturise. So that the crumb becomes moist, but not wet. :-D

Layers of whipped cream

cranberry jam - through the bag

and repeat to the top of the dish.

Excellent dessert. And it goes great with coffee. :-$ (F)


DAILY NEWS!

Bread baked in a good bakery or at home from good flour, without the use of preservatives, is considered the most delicious and healthy. However, it has a short shelf life. The reason for this is the rapid staleness. Various studies point to the existence of mechanisms that slow down this process. Of great importance here are the various chemical components used in production. Why does this happen, how to avoid it and what to cook with stale bread? These and other questions will be discussed below.

The benefits of bread

Currently, this product is one of the most important and basic grains in your diet. is very large, it contains various nutrients and vitamins. Every year, on average, a person in our area eats about 40-50 kg of this product. For centuries it has been on the tables of people from all over the world in various forms. In addition, constant research and development of new recipes allows us to meet the growing needs of consumers. This enriches its taste and prolongs its shelf life.

Various additives are currently used in bakeries, including milk fats, grains, fillers, and others, in order to obtain an acceptable end product during the production process. The quality control of this product takes into account nutritional value, palatability, freshness, shelf life and consumer tastes. Bread is an unstable product and adverse physical changes may occur immediately after baking. This, in turn, causes a rapid deterioration of the structure of the crumb, which negatively affects its quality. Usually this product has a short shelf life. This is due to loss of moisture, shrinkage, and even worse - the growth of yeast and mold, and the process of staling. As a general rule, however, rye flour products and high protein flour baked goods tend to go stale more slowly.

Staleness in terms of chemical processes, why is bread stale?

The staling process is a negative change that occurs without the participation of microorganisms. They relate to the structure and mechanical characteristics of the crumb and crust, as well as a decrease in the solubility of starch with a simultaneous increase in the degree of its recrystallization and a decrease in the ability to bind the water contained in the crumb. This, in turn, leads to an increase in the hardness and brittleness of the dry crumb and a loss of flexibility, a decrease in the fragility of the crust and a loss of flavor. The staleness can be caused due to the migration of moisture from the center to the crust as a result of changes in colloidal systems. However, scientific studies have also found another factor, namely the change in starch fractions. In addition, the formation of complexes from starch polymers, fats and proteins inhibits the aggregation of amylose and amylopectin. Thus, a greater amount of these components prolongs the shelf life. Therefore, higher fat cakes or biscuits have a longer shelf life for consumption, but they may be more susceptible to lipid oxidation and rancidity.

Recent studies show that the crumb hardening mechanism is related to the conversion of starch and the crystallization of amylopectin. Starch in raw, unheated dough is present in its native form, becomes sticky during baking, and changes in the presence of amylose when stored at low temperature. Waxy starches and amylopectin change more slowly due to the spatial branching of the molecule. The gelatinization process leads to starch hydration and an increase in the volume of starch granules, their rupture. Over time, the starch molecules recombine, which can result in a more compact structure, resulting in an increase in hardness and loss of elasticity in the crumb. In addition, changes in amylopectin can increase the rigidity of the crumb structure. Currently, scanning calorimetry and light microscopy techniques allow observation of changes in gluten, fats, salt and sugars. In addition, gluten proteins (gliadin and glutenin) create spongy structures after moistening, which polymerize during heating and go from gel to ash.

Starch steals water

Scientists also believe that water has an effect on the staleness of bread. However, this process is not due to its lack. The dough contains about 40-60% water, and its content increases along with the increase in the amount of protein and starch. Water is very well absorbed by starch. A product made from flour with a high gluten content, with a higher water content, stales more slowly and retains quality longer. Thus, in the process of staling, water has an effect through migration from gluten to starch, and vice versa, and this depends on the degree of hydration, degradation of dextrins oligosaccharides, the presence of lipids, pentosans. During storage, the bread also loses its aroma and taste, which is associated with a change in carbonyl compounds and a significant decrease in the content of aldehydes.

What do manufacturers do to keep bread from stale?

All these chemical processes force producers to use various methods that increase the stability of the bread. These include the addition of enzyme preparations, emulsifiers, hydrocolloids, lipid compounds, proteins, non-starch carbohydrates, and modified atmosphere packaging techniques.

Enzyme preparations include: amylases, which slow down the breakdown of starch. Proteases with gluten are also used, thereby improving the consistency and increasing the volume of the product. Cellulase, in turn, reduces hardness. In contrast, lipases can cause the release of fat, mono- and diglycerides, improve softness, reduce staleness and hardness. Malt and malt extracts are also added to the flour, which, by increasing the yeast fermentation potential, affects the quality of the product. Soy flour is also added.

Surface-active substances have a beneficial effect on the quality and durability of bread. The best emulsifier is lecithin, soy and rapeseed, which forms a strong bond with the protein and strengthens the structure of the dough. Hydrocolloids have a high ability to absorb water, for example, vegetable gums, meal.

Freezing bread

A very effective way to extend the shelf life of bread is to freeze it below 15°C. Recent studies show that the baking ability of frozen dough can be improved by honey and vegetable oil, and the appropriate choice of freeze-damage-resistant yeast. Recently, a technology based on partial baking, freezing, storage and then re-baking after thawing has become very popular. The post-freezing post-bake time is 74-88% of the time required for complete baking.

Based on several studies, it can be concluded that a significant increase in the freshness of bread is provided by its packaging in a modified atmosphere. First of all, carbon dioxide is used, which inhibits the growth of microorganisms. Mixtures containing 60-80% CO2 and 20-40% N2. In addition, modified atmosphere packaging allows storage for 13 weeks at 4°C, as this method inhibits bacterial growth.

The quality of this product depends on many factors, primarily on the flour used and its quality, production method, technological parameters, recipe, packaging type, dough composition and storage conditions.

Stale bread recipes

Traditions tell us not to throw away bread because it has a special place in our culture. And we must respect him. Thus, even small, hard and dry crusts should not be thrown away. How to use stale bread? There is no need to throw it away also because we can cook quite tasty dishes from stale bread and it will not take us much time and effort.

Stale bread toasts with cheese

Probably the easiest thing to make with stale bread is a dish that reminds many of us of childhood days. Slices of yesterday's bread, fried in a pan in oil, which can be served with garlic, cheese or other additions. Slices should be oiled on both sides. The slices prepared in this way should be fried on one side in a dry frying pan over medium heat until they are lightly browned. After turning them over to the other side, on the already fried side, place a thick slice of cheese and, pressing it down, fry until the underside of the toast is browned. Then turn the toast over again so that the cheese is at the bottom and fry strongly for several seconds, but not longer so that the cheese does not remain at the bottom of the pan. Hot stale bread croutons are most delicious with a slice of tomato sprinkled with salt. Tomatoes can be substituted for ketchup.

Of course, these croutons also taste great when served with arugula, sun-dried tomatoes, anchovies, ham, salami, etc.

We can also make crispy toast or "closed" sandwiches, croutons, small croutons of stale bread for soups and salads, you can make soup out of them. Stale bread can be baked into buns and sweet fruit puddings. Stale bread pastries are delicious and will help you save some money.

To make stale bread soft, soak the pieces in a beaten egg and fry in oil, you can make sweet and savory versions.

What to cook with stale black bread

Stale black bread made from wholemeal flour is the main component of kvass. It is a healthy, refreshing drink and an excellent source of thirst quenching. The toasted, stale pieces are suitable for thickening soups and sauces, giving them a deep, pleasant flavor and a nice crumbly texture. You can throw them in the form of crackers into a boiling dish so that they dissolve in a few minutes and add flavor and aroma to the dish.

From stale white bread that is too dry to make sandwiches, you can make breadcrumbs for breading meatballs and fish, sprinkling a baking sheet before baking, drying and grinding them.

Bread soup recipe with bacon

This soup is delicious, hearty and flavorful. The soup recipe is pretty simple. It will require a stale piece of bread, you can collect pieces every day, drying them and putting them in a container. You can add bacon to the dish, but it is not necessary. You can add a little red wine to the soup, this will give it a good taste.

Ingredients

  • Black stale bread - 200g,
  • 1 large onion
  • 1 liter of decoction of vegetables (2 liters are possible),
  • salt and pepper,
  • 1 tablespoon cumin
  • 1/2 tablespoon marjoram
  • 2 eggs,
  • sour cream,
  • 100g bacon.

Finely chop the onion and bread and fry until brown in fat. Place them in a saucepan and pour in a decoction or broth, about 2 liters. Add cumin, marjoram and pepper, salt. Simmer over medium heat for about 15 minutes. Mix thoroughly and pass through a sieve. Before serving, add the fried chopped bacon and a dollop of sour cream. You can sprinkle with your favorite herbs. If desired, you can add an egg, beat it gently and add to the soup.

What can be made from stale bread - sweet balls

Stale bread desserts like bread balls are delicious and quick to make. Just soak bread in milk, squeeze it out and mix it with banana. Add flour and a little oatmeal to the mass to be able to form balls. Dip the balls in sugar mixed with cinnamon, and fry for a short time in a pan.

The dessert is very tasty, amazing in its shape and is an easy option for making stale white bread. It's a cross between French toast, pralines and small donuts.

Stale bread pie with onions, carrots and pickles

Cooking method

Peel onions, garlic, carrots. Chop onion and garlic and fry in oil. Carrot cut into slices and fry with the rest of the vegetables. Cut bacon, fry with onions and carrots. Salted or pickled cucumbers cut into plates. Grease the bottom of a fire-resistant form with a small amount of olive oil, then lay out the stale slices. Beat eggs with a fork, add mustard and yogurt, season with salt and pepper. Pour the mixture over each slice. We spread sliced ​​cucumbers on bread, roast vegetables on them, sprinkle with rosemary. Place cheese slices on top and sprinkle with grated cheese. This vegetable stale bread casserole is baked for about 30 minutes. at 180 °C.

Stale bread pate

Ingredients:

  • 1/2 kg wholemeal bread - homemade sourdough rye bread is better,
  • milk, soy or other vegetable - 600-700 ml,
  • 3-4 tablespoons flour
  • 100 ml oil + oil for frying,
  • 1/2 kg of mushrooms
  • 4 bulbs
  • a handful or two sunflower seeds
  • handful of sesame,
  • spices - a mixture of cumin, marjoram, thyme, coriander and nutmeg,
  • salt and pepper to taste.

Cooking:

Cut the bread into slices and soak in milk. Squeeze out excess milk. Saute onions and mushrooms. Grind everything in a food processor. Add flour, butter, sunflower seeds, sesame seeds and spices. Mix everything. We line the cake pan with baking paper and bake the pate for about 1-1.5 hours in a preheated oven at 180 C.

Stale bread pizza - ready in 15 minutes

You can eat this pizza in less than 20 minutes after removing the first component from the refrigerator. And you don't need yeast. To make this stale white or brown bread dish, you'll need an egg and your favorite pizza toppings. Stale bread comes out fluffy and soft after soaking in an egg, competing with pizza on a thick yeast dough.

pizza baking ingredients

  • slices of stale bread
  • 1 egg
  • 50 ml milk
  • tomato sauce,
  • grated cheese,
  • 2 slices of ham.

In a large, flat bowl, beat egg and milk; dip bread for 3 minutes on each side. Preheat the oven to 180 degrees, line a baking sheet with parchment paper for baking. Make a pizza base from bread, stacking the slices tightly one next to the other, spread with tomato sauce, add ham, sprinkle with cheese. Put in the oven for 10 minutes.

How to make stale bread soft in the microwave and oven

  • To refresh stale bread, sprinkle it with water and put it in the microwave for a minute. Stale bread in the microwave will become soft and tasty.
  • You can freshen up stale bread in the oven by sprinkling it with water and placing it in the oven at 150-170 degrees for 10-15 minutes.

Thus, there are many ways to soften stale bread so as not to throw it away and prepare a delicious dish. Delicious stale bread recipes will make the best use of this product.