Frontline recipes. Research work topic “the great word-bread” How bread was treated during the war

Many years have passed and many more will pass, new books will be written about the war, but returning to this topic, descendants will more than once ask the eternal question: why did Russia stand on the edge of the abyss and win? What helped her achieve the Great Victory?

Considerable credit goes to the people who provided our soldiers, warriors, and residents of occupied and besieged territories with food, primarily bread and crackers.

Despite enormous difficulties, the country in 1941-1945. provided the army and home front workers with bread, sometimes solving the most difficult problems associated with the lack of raw materials and production capacity.

For baking bread, the production facilities of bread factories and bakeries were usually used, to which flour and salt were centrally allocated. Orders from military units were fulfilled as a matter of priority, especially since little bread was baked for the population, and capacity, as a rule, was free.

However, there were exceptions.

Thus, in 1941, there were not enough local resources to supply military units concentrated in the Rzhev direction, and the supply of bread from the rear was difficult. To solve the problem, the quartermaster services proposed using the ancient experience of creating floor-mounted fire ovens from available materials - clay and brick. To construct the furnace, clay soil mixed with sand and a platform with a slope or pit 70 mm deep were required. Such an oven was usually built in 8 hours, then dried for 8-10 hours, after which it was ready to bake up to 240 kg of bread in 5 revolutions.

Frontline bread
1941-1943

In 1941, not far from the upper reaches of the Volga, the starting point was located. Under the steep bank of the river, earthen kitchens smoked and there was a sanrota. Here, in the first months of the war, earthen (mostly installed in the ground) baking ovens were created. These furnaces were of three types: ordinary ground; coated inside with a thick layer of clay; lined with brick inside. Pan and hearth bread were baked in them.

Where possible, ovens were made of clay or brick.

Bread from front-line Moscow was baked in bakeries and stationary bakeries.

Participant of the Rzhev operation V.A. Sukhostavsky recalled: “After fierce fighting, our unit was taken to the village of Kapkovo in the spring of 1942. Although this village was located far from the fighting, the food supply was poorly established. For food, we cooked soup, and the village women brought Rzhevsky bread, baked from potatoes and bran. From that day on, we began to feel better.”

How was Rzhevsky bread prepared? The potatoes were boiled, peeled, and passed through a meat grinder. The mass was laid out on a board sprinkled with bran and cooled. They added bran and salt, quickly kneaded the dough and placed it in greased molds, which were placed in the oven.

Bread "Stalingradsky"

Breads made with sourdough were especially tasty using barley flour. Thus, rye bread, which contained 30% barley flour, was almost as good as pure rye bread.

Making bread from wallpaper flour mixed with barley did not require significant changes in the technological process. The dough with the addition of barley flour was somewhat denser and took longer to bake.

"Siege" bread

In July-September 1941, fascist German troops reached the outskirts of Leningrad and Lake Ladoga, taking the multimillion-dollar city into the blockade ring.

Despite the suffering, the rear showed miracles of courage, bravery, and love for the Fatherland. Siege Leningrad was no exception here. To provide for the soldiers and the city population, bread factories organized the production of bread from meager reserves, and when they ran out, flour began to be delivered to Leningrad along the “Road of Life.”

A.N. Yukhnevich, the oldest employee of the Leningrad bakery, spoke at Moscow school No. 128 during the Bread Lesson about the composition of blockade loaves: 10-12% is rye wallpaper flour, the rest is cake, meal, flour scraps from equipment and floors, knockouts from bags, food cellulose , needles. Exactly 125 g is the daily norm for holy black blockade bread.

Bread from temporarily occupied areas

How they lived, what they ate is beyond the understanding of current generations. Every living blade of grass, twig with grains, husks from frozen vegetables, waste and peelings - everything went into use. And often even the smallest things were obtained at the cost of human life.

In hospitals in German-occupied territories, wounded soldiers were given two spoons of millet porridge a day (there was no bread). They cooked a “grout” from flour - a soup in the form of jelly. Pea or barley soup was a holiday for hungry people. But the most important thing is that people lost their usual and especially expensive bread.

There is no measure for these deprivations, and the memory of them should live for the edification of posterity.

“Bread” of fascist concentration camps

From the memoirs of a former participant in the anti-fascist Resistance, disabled person of group I D.I. Ivanishcheva from the town of Novozybkov, Bryansk region: “The bread of war cannot leave any person indifferent, especially those who experienced terrible hardships during the war - hunger, cold, bullying. By the will of fate, I had to go through many of Hitler’s camps and concentration camps. We, prisoners of concentration camps, know the price of bread and bow before it. So I decided to tell you something about bread for prisoners of war. The fact is that the Nazis baked special bread for Russian prisoners of war according to a special recipe.

It was called “Osten-Broth” and was approved by the Reich Ministry of Food Supply in the Reich (Germany) on December 21, 1941 “for Russians only.”

Here is his recipe:

sugar beet pressing - 40%,
bran - 30%,
sawdust - 20%,
cellulose flour from leaves or straw - 10%.

In many concentration camps, prisoners of war were not given even this kind of “bread.”

Rear and front line bread

Front-line bread was often baked in the open air. A soldier of the Donbass mining division, I. Sergeev, said: “I’ll tell you about a combat bakery. Bread made up 80% of the fighter’s total nutrition. Somehow it was necessary to give bread to the shelves within four hours. We drove onto the site, cleared away the deep snow and immediately, among the snowdrifts, they put a stove on the site. They flooded it, dried it and baked bread.”

On one of the warm days of August, he prepared me “Kulesh”, as he put it “according to a recipe from 1943” - this is exactly the hearty dish (for many soldiers - the last in their lives) that tank crews were fed in the early morning before one of the greatest tank battles II World War - "Battle of Kursk" ...

And here is the recipe:

-Take 500-600 grams of bone-in brisket.
-Cut the meat and throw the bones into water for 15 minutes (about 1.5 - 2 liters).
-Add millet (250–300 grams) to boiling water and cook until tender.
-Peel 3-4 potatoes, cut them into large cubes and throw them into the pan
-In a frying pan, fry the meat part of the brisket with 3-4 finely chopped onions, add to the pan, cook for another 2-3 minutes. It turns out to be either a thick soup or a thin porridge. A tasty and filling dish…
Of course, no newspaper column would be enough to list all the wartime dishes, so today I will only talk about the most significant gastronomic phenomena of that great era.
My memories of the Great Patriotic War (like those of most representatives of the modern generation who did not live through wartime) are based on the stories of the older generation. The culinary component of war is no exception.

"Millet porridge with garlic"

For porridge you need millet, water, vegetable oil, onion, garlic and salt. For 3 glasses of water, take 1 glass of cereal.
Pour water into the pan, pour in the cereal and put it on the fire. Fry the onion in vegetable oil. As soon as the water in the pan boils, pour our frying mixture into it and salt the porridge. It cooks for another 5 minutes, and in the meantime we peel and finely chop a few cloves of garlic. Now you need to remove the pan from the heat, add garlic to the porridge, stir, close the pan with a lid and wrap it in a “fur coat”: let it steam. This porridge turns out tender, soft, aromatic.

"Rear Solyanka"

Vladimir UVAROV from Ussuriysk writes, “my grandmother, now deceased, often prepared this dish during the hard times of the war and in the hungry post-war years. She placed equal amounts of sauerkraut and peeled, sliced potatoes into the cast iron pot. Then grandma poured water so that it covered the cabbage and potato mixture.
After this, the cast iron is put on the fire to simmer. And 5 minutes before it’s ready, you need to add chopped onion fried in vegetable oil, a couple of bay leaves, pepper, and salt if necessary to taste. When everything is ready, you need to cover the vessel with a towel and let it simmer for half an hour.
I'm sure everyone will like this dish. We often used grandma’s recipe in good times and ate this “hodgepodge” with pleasure - even if it was not stewed in a cast iron pot, but in an ordinary saucepan.”

“Navy-style Baltic pasta with meat”

According to a front-line paratrooper neighbor at the dacha (a fighting man! in his right mind, at 90 years old he runs 3 km a day, swims in any weather), this recipe was actively used in the holiday menu (on the occasion of successful battles or fleet victories) on ships of the Baltic Fleet during World War II:
In equal proportions we take pasta and meat (preferably on ribs), onions (about a third of the weight of meat and pasta)
-the meat is boiled until cooked and cut into cubes (the broth can be used for soup)
-boil the pasta until tender
- poach the onion in a frying pan until golden brown
- mix the meat, onion and pasta, put it on a baking sheet (you can add a little broth) and put it in the oven for 10-20 minutes at a temperature of 210-220 degrees.

"Carrot tea"

Peeled carrots were grated, dried and fried (I think they were dried) on a baking sheet in the oven with chaga, and then poured boiling water over them. Carrots made the tea sweetish, and chaga gave it a special taste and a pleasant dark color.

Salads of besieged Leningrad

In besieged Leningrad, there were recipe brochures and practical manuals that helped people survive in a besieged city: “Using the tops of garden plants for food and storing them for future use,” “Herbal substitutes for tea and coffee,” “Prepare flour products, soups and salads from wild spring plants.” "etc.
Many similar publications created by the Leningrad Botanical Institute talked not only about how to prepare certain herbs, but also where it is best to collect them. I'll give you a couple of recipes from that time.
Sorrel salad. To prepare the salad, crush 100 grams of sorrel in a wooden bowl, add 1–1.5 teaspoons of salt, pour in 0.5–1 tablespoon of vegetable oil or 3 tablespoons of soy kefir, then stir.
Dandelion leaf salad. Collect 100 grams of fresh green dandelion leaves, take 1 teaspoon of salt, 2 tablespoons of vinegar, if you have it, add 2 teaspoons of vegetable oil and 2 teaspoons of granulated sugar.

Bread of War

One of the most important factors helping to survive and protect one’s homeland, along with weapons, was and remains bread - the measure of life. A clear confirmation of this is the Great Patriotic War.
Many years have passed and many more will pass, new books will be written about the war, but returning to this topic, descendants will more than once ask the eternal question: why did Russia stand on the edge of the abyss and win? What helped her achieve the Great Victory?

Considerable credit goes to the people who provided our soldiers, warriors, and residents of occupied and besieged territories with food, primarily bread and crackers.
Despite enormous difficulties, the country in 1941–1945. provided the army and home front workers with bread, sometimes solving the most difficult problems associated with the lack of raw materials and production capacity.
For baking bread, the production facilities of bread factories and bakeries were usually used, to which flour and salt were centrally allocated. Orders from military units were fulfilled as a matter of priority, especially since little bread was baked for the population, and capacity, as a rule, was free.
However, there were exceptions.
Thus, in 1941, there were not enough local resources to supply military units concentrated in the Rzhev direction, and the supply of bread from the rear was difficult. To solve the problem, the quartermaster services proposed using the ancient experience of creating floor-mounted fire ovens from available materials - clay and brick.
To construct the furnace, clay soil mixed with sand and a platform with a slope or pit 70 mm deep were required. Such an oven was usually built in 8 hours, then dried for 8–10 hours, after which it was ready to bake up to 240 kg of bread in 5 revolutions.

Front-line bread 1941–1943

Veterans of the Moscow battles told how in a ravine the foreman distributed hot bread to the soldiers, which he brought on a boat (like a sleigh, only without runners) drawn by dogs. The foreman was in a hurry; green, blue, and purple tracer missiles were flying low over the ravine. Mines were exploding nearby. The soldiers, having quickly eaten bread and washed it down with tea, prepared for a second offensive...
Participant of the Rzhev operation V.A. Sukhostavsky recalled: “After fierce fighting, our unit was taken to the village of Kapkovo in the spring of 1942. Although this village was located far from the fighting, the food supply was poorly established. For food, we cooked soup, and the village women brought Rzhevsky bread, baked from potatoes and bran. From that day on, we began to feel better.”
How was Rzhevsky bread prepared? The potatoes were boiled, peeled, and passed through a meat grinder. The mass was laid out on a board sprinkled with bran and cooled. They added bran and salt, quickly kneaded the dough and placed it in greased molds, which were placed in the oven.

Bread "Stalingradsky"

During the Great Patriotic War, bread was valued on a par with military weapons. He was missing. There was little rye flour, and barley flour was widely used when baking bread for the soldiers of the Stalingrad Front.
Breads made with sourdough were especially tasty using barley flour. Thus, rye bread, which contained 30% barley flour, was almost as good as pure rye bread.
Making bread from wallpaper flour mixed with barley did not require significant changes in the technological process. The dough with the addition of barley flour was somewhat denser and took longer to bake.

"Siege" bread

In July-September 1941, fascist German troops reached the outskirts of Leningrad and Lake Ladoga, taking the multimillion-dollar city into the blockade ring.
Despite the suffering, the rear showed miracles of courage, bravery, and love for the Fatherland. Siege Leningrad was no exception here. To provide for the soldiers and the city population, bread factories organized the production of bread from meager reserves, and when they ran out, flour began to be delivered to Leningrad along the “Road of Life.”

A.N. Yukhnevich, the oldest employee of the Leningrad bakery, spoke at Moscow school No. 128 during the Bread Lesson about the composition of blockade loaves: 10–12% is rye wallpaper flour, the rest is cake, meal, flour scraps from equipment and floors, knockouts from bags, food cellulose , needles. Exactly 125 g is the daily norm for holy black blockade bread.

Bread from temporarily occupied areas

It is impossible to hear or read about how the local population of the occupied territories survived and starved during the war years without tears. The Nazis took all the food from the people and took them to Germany. Ukrainian, Russian and Belarusian mothers suffered themselves, but even more when they saw the suffering of their children, hungry and sick relatives, and wounded soldiers.
How they lived, what they ate is beyond the understanding of current generations. Every living blade of grass, twig with grains, husks from frozen vegetables, waste and peelings - everything went into action. And often even the smallest things were obtained at the cost of human life.
In hospitals in German-occupied territories, wounded soldiers were given two spoons of millet porridge a day (there was no bread). They cooked a “grout” from flour - a soup in the form of jelly. Pea or barley soup was a holiday for hungry people. But the most important thing is that people lost their usual and especially expensive bread.
There is no measure for these deprivations, and the memory of them should live for the edification of posterity.

“Bread” of fascist concentration camps

From the memoirs of a former participant in the anti-fascist Resistance, disabled person of group I D.I. Ivanishcheva from the town of Novozybkov, Bryansk region: “The bread of war cannot leave any person indifferent, especially those who experienced terrible hardships during the war - hunger, cold, bullying.
By the will of fate, I had to go through many of Hitler’s camps and concentration camps. We, prisoners of concentration camps, know the price of bread and bow before it. So I decided to tell you something about bread for prisoners of war. The fact is that the Nazis baked special bread for Russian prisoners of war according to a special recipe.
It was called “Osten-Broth” and was approved by the Reich Ministry of Food Supply in the Reich (Germany) on December 21, 1941 “for Russians only.”

Here is his recipe:
sugar beet pressing – 40%,
bran – 30%,
sawdust – 20%,
cellulose flour from leaves or straw - 10%.
In many concentration camps, prisoners of war were not given even this kind of “bread.”

Rear and front line bread

On instructions from the government, the production of bread for the population was established in conditions of a huge shortage of raw materials. The Moscow Technological Institute of the Food Industry developed a recipe for working bread, which was communicated to the heads of public catering enterprises by special orders, instructions, and instructions. In conditions of insufficient supply of flour, potatoes and other additives were widely used when baking bread.
Front-line bread was often baked in the open air. A soldier of the Donbass mining division, I. Sergeev, said: “I’ll tell you about a combat bakery. Bread made up 80% of the fighter’s total nutrition. Somehow it was necessary to give bread to the shelves within four hours. We drove onto the site, cleared away the deep snow and immediately, among the snowdrifts, they put a stove on the site. They flooded it, dried it and baked bread.”

Dried steamed roach

My grandmother told me how they ate dried roach. For us, this is a fish intended for beer. And my grandmother said that the roach (they called it ram for some reason) was also given out on cards. It was sooooo dry and sooooo salty.
They put the fish without cleaning it in a saucepan, poured boiling water over it, and covered it with a lid. The fish had to stand until it cooled completely. (It’s probably better to do it in the evening, otherwise you won’t have enough patience.) Then the potatoes were boiled, the fish was taken out of the pan, steamed, soft and no longer salted. We peeled it and ate it with potatoes. I tried it. Grandma did something once. You know, it's really delicious!

Pea soup.

In the evening they poured water into the cauldron. Sometimes peas were poured along with pearl barley. The next day, the peas were transferred to the military field kitchen and cooked. While the peas were boiling, the onions and carrots were fried in lard in a saucepan. If it was not possible to fry, they laid it this way. As the peas were ready, potatoes were added, then frying, and lastly the stew was added.

“Makalovka” Option No. 1 (ideal)

The frozen stew was cut or crumbled very finely, the onions were fried in a frying pan (you can add carrots if available), then the stew was added, a little water, and brought to a boil. They ate this way: the meat and “gustern” were divided according to the number of eaters, and pieces of bread were dipped into the broth one by one, which is why the dish is called that.

Option No. 2

They took fat or raw lard, added it to fried onions (as in the first recipe), diluted it with water, and brought it to a boil. We ate the same as in option 1.
The recipe for the first option is familiar to me (we tried it on our hikes for a change), but its name and the fact that it was invented during the war (most likely earlier) never occurred to me.
Nikolai Pavlovich noted that by the end of the war, food at the front began to be better and more satisfying, although as he put it, “sometimes empty, sometimes thick,” in his words, it happened that food was not delivered for several days, especially during an offensive or protracted battles, and then the rations allocated for the previous days were distributed.

Children of war

The war was cruel and bloody. Grief came to every home and every family. Fathers and brothers went to the front, and the children were left alone,” A.S. Vidina shares his memories. “In the first days of the war they had enough to eat. And then he and his mother went to collect spikelets and rotten potatoes in order to somehow feed themselves. And the boys mostly stood at the machines. They did not reach the handle of the machine and substituted the drawers. They made shells 24 hours a day. Sometimes we spent the night on these boxes.”
The children of the war grew up very quickly and began to help not only their parents, but also the front. Women left without husbands did everything for the front: knitted mittens, sewed underwear. The children did not lag behind them either. They sent parcels in which they enclosed their drawings telling about peaceful life, paper, and pencils. And when the soldier received such a parcel from the children, he cried... But this also inspired him: the soldier went into battle with renewed energy, to attack the fascists who took away childhood from the children.

The former head teacher of school No. 2 V.S. Bolotskikh told how they were evacuated at the beginning of the war. She and her parents did not make it into the first echelon. Later everyone found out that it was bombed. With the second echelon, the family was evacuated to Udmurtia “The life of the evacuated children was very, very difficult.
If the locals had anything else, we ate flatbread with sawdust,” said Valentina Sergeevna. She told us what the war children's favorite dish was: grated, unpeeled raw potatoes were thrown into boiling water. This was so delicious!”
And once again about soldier’s porridge, food and dreams…. Memoirs of veterans of the Great Patriotic War:
G. KUZNETSOV:
“When I joined the regiment on July 15, 1941, our cook, Uncle Vanya, at a table made of boards in the forest, fed me a whole pot of buckwheat porridge with lard. I’ve never eaten anything tastier.”
I. SHILO:
“During the war, I always dreamed that we would have plenty of black bread: then there was always a shortage of it. And I had two more desires: to warm up (it was always chilly in a soldier’s overcoat near the gun) and to get some sleep.”
V. SHINDIN, Chairman of the Council of WWII Veterans:
“Two dishes from front-line cuisine will forever remain the most delicious: buckwheat porridge with stew and naval pasta.”
***
The main holiday of modern Russia is approaching. For a generation that knows the Great Patriotic War only from films, it is associated more with guns and shells. I want to remember the main weapon of our Victory.
During the war, when hunger was as common as death and the impossible dream of sleep, and the most insignificant thing in today's understanding could serve as a priceless gift - a piece of bread, a glass of barley flour or, for example, a chicken egg, food very often became the equivalent human life and was valued on a par with military weapons...

Many years have passed and many more will pass, new books will be written about the war, but returning to this topic, descendants will be asked more than once the eternal question: why did Russia stand on the edge of the abyss and win? What helped her achieve the Great Victory? Considerable credit goes to the people who provided our soldiers, warriors, and residents of occupied and besieged territories with food, primarily bread and crackers.

One of the most important factors helping to survive and protect one’s homeland was and remains bread - the measure of life, along with weapons.

A loaf of bread is white or black, but still has a unique aroma and taste. An unmeasured, uncounted slice - affordable and lunchable. But the legendary octam or 125 grams will never be forgotten - a precious piece that fit in the palm of your hand, which contained life, strength and warmth.

One hundred and twenty-five grams of bread, an ashy black cube on a wrinkled palm, the main, and even the only, daily food, the fatal one hundred and twenty-five grams.

How to live, how to survive?

Earth baking ovens were created to bake bread. These ovens were of three types: ordinary ground ovens, coated inside with a thick layer of clay, lined inside with brick. Pan and hearth bread were baked in them.

Where possible, ovens were made of clay and brick.

During the Second World War, two types of bread were baked – “military” and “civilian”. The first was intended for front-line soldiers, and the second for residents of the rear. “Military” bread was made only from rye flour, while “civilian” bread included, in addition to flour, frozen potatoes, pine needles, bran, and sawdust.

Due to insufficient production resources, bread recipes were varied. For example, barley flour was used to provide bread to the soldiers of the Stalingrad Front due to insufficient resources of rye flour.

The best results were obtained when using barley flour for varieties of bread made with sourdough.

"Siege" bread.

In July-September 1941, fascist German troops reached the outskirts of Leningrad and Lake Ladoga, taking the multimillion-dollar city into the blockade ring.

Despite the suffering, the rear showed miracles of courage, bravery, and love for the homeland. Siege Leningrad was no exception here. To provide for the wars and the population of the city, bread factories organized the production of bread from meager reserves, and when they ran out, flour began to be delivered to Leningrad along the “road of life.”

The composition of the siege bread included rye wallpaper flour, cake, meal, flour scraps from equipment and floors, punching from bags, food cellulose, and pine needles. The bread did not have the taste and aroma of rye bread; it tasted bitter and grassy.

“On that day, people, walking around the cemetery, certainly stopped near one grave. At the edge of the grave, among the flowers, lay a piece of bread - half a loaf of simple black bread. The daughter placed this piece of bread on her mother’s grave. Nearby, women who survived the blockade were crying, men who had fought on the front lines of the last war were crying. And those born after the Victory, some happy ones who did not know the blockade rations, cried.”

From November 20, 1941, the daily ration of bread for Leningraders was 125-150 grams. A famine began, which killed 641,803 people from November 1941 to October 1942.

With chaff, with dust, with cake

He still seemed most desirable.

And the mothers sighed heavily and secretly,

When they divided it into particles.

Most of the siege bread related to the siege of Leningrad. And last year we celebrated the 65th anniversary of the lifting of the siege of Leningrad.

“Bread” of fascist concentration camps.

From the education of D.I. Ivanishchev: “The bread of war cannot leave any person indifferent, especially one who experienced terrible hardships during the war - hunger, cold, bullying. By the will of fate, I had to go through many of Hitler’s camps and concentration camps. We, prisoners of concentration camps, know the price of bread and bow before it. So I decided to tell you something about bread for the military. During the war, the Nazis baked special bread for Russian prisoners of war according to a special recipe. This recipe included: sugar beet presses, bran, sawdust, cellulose flour from leaves or straw.”

Because of that bread and bullying, people suffered from nutritional dystrophy (hunger disease).

Bread from temporarily occupied areas.

How they lived, what they ate is beyond the understanding of current generations. Every living blade of grass, twig with grains, husks from frozen vegetables, waste and scraps - everything went into action. And often even the smallest things cost valuable human life.

Bread "Rzhevsky".

V. A. Sukhostavsky, a participant in the Rzhev operation, recalled: “After fierce fighting, our unit was taken to the village of Kapkovo in the spring of 1942. Although this village was located far from the fighting, the food supply was poorly established. For food, we cooked soup, and the village women brought Rzhevsky bread, baked from potatoes and bran. From that day on, we began to feel better.”

This bread was baked from potatoes and bran.

1. 2 VERSES ABOUT THE BREAD OF WAR

Oh, we learned in December -

It’s not for nothing that it’s called a “sacred gift.”

Ordinary bread, and grave sin -

At least throw a crumb on the ground:

With such human suffering he

Such great brotherly love

From now on it is consecrated for us,

Our daily bread, Leningrad.

Olga Bergolts

Leningrad poem.

Boys of the war time, I want to hear from you, soldiers, - from you, and the widow, and the sister, - from you the answer: what does it mean if there is enough bread, what does it mean if there is no bread.

Sergey Vikulov

Bread! They gave it to us at the stalls

Each - three hundred grams.

It all fit in the palm of your hand

The elm in the mouth and fingers crumbled

The yellow was from sawdust and water.

And although I haven’t been wheat for a long time,

And although I was bitter from the quinoa,

All the same - he smelled strongly of bread!

Separately - for small children,

For employees and workers,

Severe, without any pretense,

Decorated piece of paper by day.

The movements of the scissors are audible

The coupon is cut off at the beginning -

In workers' towns across the country

They received bread for the day ahead.

The distant rear we dreamed of,

He lived without regretting anything.

I would put those cards

Into the silent halls of the museum,

Among the photographs of guard columns

And next to the party card,

That the blood of the saint is sprinkled

Over the Volga in a memorable summer.

I would put them in the light

But only here is a special case:

They are not there, these cards are not there, -

Find it in your home and try it!

I will remember the evening as a milestone: December, fireless darkness, I was carrying bread home in my hand, and suddenly a neighbor came to meet me.

“Change it for a dress,” he says, “if you don’t want to change it, give it out of friendship.”

The daughter has been lying there for ten days.

I don't bury it. She needs a coffin.

They will make it for us for bread.

Give it back. After all, you yourself gave birth -

Bread came to us along the path of life, along the path of friendship from many to many.

They don't know on earth yet

Scarier and more joyful than the road.

O. Bergoltz.

"Leningrad Poem"

Truly, it is not the corners of the hut that are now red, but the bread and pies, as in the old days.

Whether at dinner or tea, we slowly chew the bread.

We chew and don’t notice, don’t appreciate: we live well!

We are pleased with consumer goods.

products in the corners

But if the hut is without bread, what are these products!?

Sergey Vikulov.

Not far away at sea,

And the sky is not in the stars,

And not the flowers of my native land,

And in my childhood I dreamed of a loaf of bread -

Simple bread made from rye flour.

Twentieth year.

Trampled grain.

The great war has bloody traces.

I, like others, did not eat enough

Heavy bitter quinoa bread.

Back then I hardly understood...

Only a mother can understand this, -

How deeply my country has suffered,

I can’t even give my children bread.

L. Tatyanicheva “Bread”

2 PRACTICAL PART

2. 1 Characteristics of raw materials

The wartime bread, “Rzhevsky”, was prepared at work. This development was aimed at allowing the younger generation to see and taste what bread was like during the war years.

The following ingredients were used in the experimental and creative work: potatoes, bran and salt.

Potatoes are one of the most important agricultural crops for versatile use.

Potato tubers contain on average about 25% dry matter, including up to 20% or more starch and 2% protein substances, which in their value significantly exceed the proteins of many crops.

In addition to the main components, the chemical composition of tubers includes a small amount of the glucoalkaloid solanine (0.002-0.02%), which has toxic properties. Greened and sprouted tubers are especially rich in solanine (up to 0.08%).

Bran is a secondary product in the production of flour. With varietal (peel) grinding of rye, the yield of bran is 10%, of wheat – 18.5%. Bran, along with other secondary products of flour milling - feed meal, are widely used in the production of compound feed for farm animals. However, in recent years, the use of wheat bran as an additive in the production of food products for medicinal and dietary purposes has expanded significantly.

Table 1 - Chemical composition of wheat bran

Component Mass fraction, mg %

Starch 23.1

Fiber 12.3

Hemicellulose 25.1

Lipids 3,4

Calcium 203

Iron 974

Vitamins:

Thiamine 0.71

riboflavin 0.25

Bran is used to produce low-calorie bakery and confectionery products.

Salt In food production, table salt is used as a flavoring agent, and in baking it is also used as an improver of the physical properties of dough. It is natural sodium chloride with a very small admixture of other salts. It dissolves well in water.

Table 2 - Organoleptic indicators of salt quality.

Name of indicators Characteristics of indicators Analysis results

Color white Compliant

Taste: Salty, no extraneous flavors. Compliant

Odor No foreign odors No foreign odors

Flowability Flowable without lumps No lumps

Solubility in water Complete, transparent solution Complete

The preparation of Rzhevsky bread was carried out in laboratory conditions. A recipe was developed. During the work, 3 experimental baking tests were carried out. At the end of each baking, results were obtained and conclusions were drawn for subsequent experiments.

2. 2 Stages of the experiment

1 Selection of recipe;

2 Preparation of raw materials for production;

2 Knead the dough;

3 Molding;

4 Baking;

5 Cooling.

Stages of preparation of Rzhevsky bread:

1. Boil the potatoes and grate them.

2. Preparing the dough. Place the potatoes on a board with bran and add salt.

3. We make a batch. Mix all ingredients quickly.

4. Get the dough

4. The finished dough is baked in molds at a temperature of 220ºC for 60 minutes.

5. Ready bread. This is what the bread of war looked like.

Table 3 - Recipe for preparing dough for Rzhevsky bread

Name of raw materials Raw material consumption, kg

Boiled potatoes 1.0

Wheat bran 0.1

Table salt 0.01

CONCLUSION

In this creative extracurricular activity, a recipe for making wartime bread “Rzhevsky” was developed and three experimental baking experiments were carried out. During the experiment, baking parameters were changed. As a result, the product turned out:

Appearance. Shape: corresponding to the bread pan in which the baking was made, with a slightly convex upper crust, without side overhangs. The top crust was peeling off.

Surface: with small cracks, without damage.

Color: dark brown.

Condition of the crumb. The crumb is dense, sticky, interspersed with bran. Baked: moist to the touch, does not restore its shape when pressed.

Kneading: no lumps or traces of unmixing.

Taste: characteristic of the raw materials used and this type of product.

Smell: characteristic of the raw materials used and this type of product.

It is not in vain that people from ancient times to this day,

Our daily bread calls us the very first shrine.

“Kulesh” according to a 1943 recipe

My late Grandfather went through the entire Great Patriotic War, serving in tank forces. When I was a teenager, he told me a lot about the war, about the life of soldiers, etc. On one of the warm days of August (I don’t remember the year) he prepared me “Kulesh”, as he put it “according to a recipe from 1943” - it was precisely this hearty dish (for many soldiers - the last in their lives) that tank crews were fed early in the morning before one from the greatest tank battles of World War II - the “Battle of Kursk”... And here is the recipe:

Take 500-600 grams of bone-in brisket.

We cut off the meat and throw the bones into water (about 1.5 - 2 liters) to cook for 15 minutes.

Add millet (250–300 grams) to boiling water and cook until tender.

Peel 3-4 potatoes, cut them into large cubes and throw them into the pan

In a frying pan, fry the meat part of the brisket with 3-4 finely chopped onions, add to the pan, cook for another 2-3 minutes.

It turns out to be either a thick soup or a thin porridge. A tasty and satisfying dish.

“Navy-style Baltic pasta with meat”

In equal proportions we take pasta and meat (preferably on ribs), onions (about a third of the weight of meat and pasta)

The meat is boiled until cooked and cut into cubes (the broth can be used for soup)

Boil pasta until tender

The onion is simmered in a frying pan until golden brown.

Mix the meat, onion and pasta, put it on a baking sheet (you can add a little broth) and put it in the oven for 10-20 minutes at a temperature of 210-220 degrees.

"Millet porridge with garlic"

For porridge you need millet, water, vegetable oil, onion, garlic and salt. For 3 glasses of water, take 1 glass of cereal.

Pour water into the pan, pour in the cereal and put it on the fire. Fry the onion in vegetable oil. As soon as the water in the pan boils, pour our frying mixture into it and salt the porridge. It cooks for another 5 minutes, and in the meantime we peel and finely chop a few cloves of garlic. Now you need to remove the pan from the heat, add garlic to the porridge, stir, close the pan with a lid and wrap it in a “fur coat”: let it steam. This porridge turns out tender, soft, aromatic.

"Rear Solyanka"

writes Vladimir UVAROV from Ussuriysk, “my grandmother, now deceased, often prepared this dish during the hard times of the war and in the hungry post-war years. She placed equal amounts of sauerkraut and peeled, sliced potatoes into the cast iron pot. Then grandma poured water so that it covered the cabbage and potato mixture. After this, the cast iron is put on the fire to simmer. And 5 minutes before it’s ready, you need to add chopped onion fried in vegetable oil, a couple of bay leaves, pepper, and salt if necessary to taste. When everything is ready, you need to cover the vessel with a towel and let it simmer for half an hour. I'm sure everyone will like this dish. We often used grandma’s recipe in good times and ate this “hodgepodge” with pleasure - even if it was not stewed in a cast iron pot, but in an ordinary saucepan.”

"Carrot tea"

Buckwheat porridge

Fry the onion in lard. Open the stew. Mix fried onions, stewed meat and buckwheat. Add salt, add water and cook, stirring until tender.

Bread of War

Considerable credit goes to the people who provided our soldiers, warriors, and residents of occupied and besieged territories with food, primarily bread and crackers.

Despite enormous difficulties, the country in 1941–1945. provided the army and home front workers with bread, sometimes solving the most difficult problems associated with the lack of raw materials and production capacity.

However, there were exceptions.

Thus, in 1941, there were not enough local resources to supply military units concentrated in the Rzhev direction, and the supply of bread from the rear was difficult. To solve the problem, the quartermaster services proposed using the ancient experience of creating floor-mounted fire ovens from available materials - clay and brick. To construct the furnace, clay soil mixed with sand and a platform with a slope or pit 70 mm deep were required. Such an oven was usually built in 8 hours, then dried for 8–10 hours, after which it was ready to bake up to 240 kg of bread in 5 revolutions.

Front-line bread 1941–1943

Where possible, ovens were made of clay or brick.

Bread from front-line Moscow was baked in bakeries and stationary bakeries.

Bread "Stalingradsky"

Breads made with sourdough were especially tasty using barley flour. Thus, rye bread, which contained 30% barley flour, was almost as good as pure rye bread.

"Siege" bread

In July-September 1941, fascist German troops reached the outskirts of Leningrad and Lake Ladoga, taking the multimillion-dollar city into the blockade ring.

Bread from temporarily occupied areas

How they lived, what they ate is beyond the understanding of current generations. Every living blade of grass, twig with grains, husks from frozen vegetables, waste and peelings - everything went into action. And often even the smallest things were obtained at the cost of human life.

There is no measure for these deprivations, and the memory of them should live for the edification of posterity.

“Bread” of fascist concentration camps

It was called “Osten-Broth” and was approved by the Reich Ministry of Food Supply in the Reich (Germany) on December 21, 1941 “for Russians only.”

Here is his recipe:

sugar beet pressing – 40%,

bran – 30%,

sawdust – 20%,

cellulose flour from leaves or straw - 10%.

In many concentration camps, prisoners of war were not given even this kind of “bread.”

Rear and front line bread

“Pie with buckwheat porridge, fried onions and mushrooms”

And here is a recipe for a very tasty pie, which during the war was very often prepared by residents of the rural areas of the Urals, and which my beloved grandmother still makes today. Wherever I have been, I have never seen such a recipe anywhere except in my homeland.

At that time, collective farms sent the entire harvest to the front. The ration cards provided a minimum amount of food and people survived on their own farms. On holidays, in the village where my grandmother lived at that time, they made pies according to this recipe:

Prepared regular yeast dough

The crumbly buckwheat porridge was cooked almost until ready.

Fresh wild mushrooms were fried with onions or stewed in water until tender, then cooled and mixed with porridge.

We made a pie with a very thin top crust and baked it.

The pie turns out very tasty, provided that the pre-cooked porridge turns out crumbly.

My grandmother also adds minced meat to the pie, previously stewed in a frying pan.

Dried steamed roach

My grandmother told me how they ate dried roach. For us, this is a fish intended for beer. And my grandmother said that the roach (they called it ram for some reason) was also given out on cards. It was sooooo dry and sooooo salty. They put the fish without cleaning it in a saucepan, poured boiling water over it, and covered it with a lid. The fish had to stand until it cooled completely. (It’s probably better to do it in the evening, otherwise you won’t have enough patience.) Then the potatoes were boiled, the fish was taken out of the pan, steamed, soft and no longer salted. We peeled it and ate it with potatoes. I tried it. Grandma did something once. You know, it's really delicious!

Pea soup.

"Makalovka"

option number 1 (ideal)

the frozen stew was cut or crumbled very finely, the onions were fried in a frying pan (you can add carrots if available), after which the stew was added, a little water, and brought to a boil. They ate this way: the meat and “gustern” were divided according to the number of eaters, and pieces of bread were dipped into the broth one by one, which is why the dish is called that.

Option No. 2

They took fat or raw lard, added it to fried onions (as in the first recipe), diluted it with water, and brought it to a boil. We ate the same as in option 1.

The recipe for the first option is familiar to me (we tried it on our hikes for a change), but its name and the fact that it was invented during the war (most likely earlier) never occurred to me.

Nikolai Pavlovich noted that by the end of the war, food at the front began to be better and more satisfying, although as he put it, “sometimes empty, sometimes thick,” in his words, it happened that food was not delivered for several days, especially during an offensive or protracted battles, and then the rations allocated for the previous days were distributed.

Once again “about kulesh”

And here is another very entertaining story with a recipe for “kulesh”, however, unfortunately, I cannot indicate the source of the recipe, because It was sent to me by a close friend of mine who, quite by accident, came across it on the Internet and, knowing my passion for everything culinary, historical and military, sent it to me via email.

I slightly edited this recipe (but only words and phrases), the recipe remained the same! I think that if the unknown (to us forum members) author of an article about kulesh comes across a text slightly edited for this site, he will not be offended!

And now about the main thing:

Historical background: Kulesh is not a dish of Russian cuisine, but is found most often in the southern Russian regions, on the border of Russia and Ukraine. There is one fairly accurate linguistic-phonetic way to establish the distribution area of kulesh as a dish. It is prepared and eaten mainly by the population who speak inverted, i.e. in a mixture of Ukrainian and Russian. The word “kulesh” itself is of Hungarian origin. Köles (Koeles) in Hungarian - millet, millet. This dish was first recorded in the Russian language (and everyday life) in 1629, which convincingly suggests that it was brought to Russia either by Polish invaders of the Time of Troubles, or by Little Russian peasants who came from Ukraine and Southern Russia with the rebel troops of Ivan Bolotnikov . Kulesh as a dish was a mush, and porridges and mush as simple, primitive and quick-cooking dishes have always and in all countries constituted the main diet of armies. After all, they could be cooked in cauldrons, on fires, in the field - and it was this technology that doomed kulesh to the fact that it became a traditional army, soldier, unpresentable and cheap dish, or in other words - a dish of war and mass popular movements.

Porridges as dishes are primitive. This means that there is a huge risk of getting a monotonous, bland, viscous, tasteless and low-nutrition dish, which, when supplied to the troops, can quickly become boring. And as a consequence - a decrease in the combat effectiveness of the troops and their indignation.

A purely culinary way out of this contradiction was found: the grain base, while remaining 90-95% unchanged, should be enriched with components that are capable of deceiving human senses and thereby making the porridge dish not only acceptable, but also tasty, and perhaps even desired. Everything depends not only on the individual skill of the cook, but also on his culinary talent and intuition. How is the “taste mirage” of porridges, including kulesh, achieved?

The first condition: add a strong spicy-flavoring component. In practice, this means that you need to include onions in the dish first of all, and as much as possible, at least to the limit of economic profitability.

The second condition: if possible and due to the talent of this or that cook, you can add to the onion those spicy-flavoring herbs that can be found at hand and which will complement and highlight the onion, and will not conflict with it. These are parsley, angelica (angelica), lovage, hyssop, leek, bulb, wild garlic. The choice, as we see, is quite wide.

The third condition: in order to reduce the unpleasant stickiness and viscosity and increase the nutritional value of the porridge, fats must be added to it. As you know, you can’t spoil porridge with oil. But what is usually added to kulesh is not butter, but lard - in any form: melted, lard, salted, smoked, deep-fried. Usually cracklings are made from salted lard and added to the almost finished kulesh along with the melted, liquid part of the lard, always very hot.

Fourthly, you can add to the kulesh, for even greater variety in taste, a small amount of finely chopped fried meat or minced meat, either fresh meat or corned beef. These additives may be tiny in weight, almost invisible to the eye, but they, as a rule, greatly influence the change and enrichment of the taste of kulesh.

Fifthly, to diversify the taste of kulesh, it is recommended to add either finely diced potatoes to the millet during cooking, or immediately mashed potatoes prepared separately.

Sixth, it’s a good idea to add pea flour or boiled, grated peas.

If all these various additions do not exceed 10 - 15% of the total mass of kulesh, and are done in moderation, with good culinary tact, then kulesh can really be turned into a very attractive and original-tasting dish, especially if you cook it occasionally and to the point, in accordance with the time of year, the weather and the mood of the eaters.

As for the time of year, kulesh is good in winter, early spring and especially in damp, chilly autumn. As for the time of day, it is best suited for breakfast, before a long journey or hard work.

It’s hard to eat kulesh at night.

Millet (millet) is considered a low-value grain, and therefore millet (millet) porridges require extreme attention when preparing them for cooking, cooking, and especially when flavoring.

During all these three main operations, thoroughness, attentiveness and significant labor costs are required; sloppiness and laziness are STRICTLY contraindicated.

And here is the recipe itself....

1. Millet 1 cup

2. 2-4 onions.

3. 1 glass of milk or curdled milk

4. Fats: 50-100-150 gr. lard or brisket (loin). (Option: 0.25 -- 0.5 cups of sunflower oil and 50-100-150 grams of any sausage.)

5. Bay leaf, parsley, carrots, garlic (one root, one leaf, one head, respectively).

1. Wash the millet 5-7 times in cold water until it is completely transparent, then scald with boiling water, rinse again with running cold water. We sort out the remaining blockages.

2. Pour the cleaned cereal into boiling water, cook over high heat, in “big water” for 15 - 20 minutes, then drain the water, carefully making sure that the cereal does not boil and the water does not become cloudy.

3. After draining the first water, add a little fresh boiling water, finely chopped onion, a little finely chopped carrots or pumpkin (you can also use any vegetable with a neutral, bland taste - rutabaga, turnips, kohlrabi) and cook (boil, boil) over moderate heat until completely boiling water and boiling grain.

4. Then add more finely chopped onion, mix well, pour in half a glass (per glass of cereal) of boiled, hot milk (but not cold) and continue to boil the cereal over moderate heat, stirring it all the time with a spoon.

5. When the porridge has boiled sufficiently and the liquid has boiled away and evaporated, add lard or pork belly (smoked) cut into small cubes into the kulesh and continue to cook, stirring occasionally, over low heat, adding salt while stirring and tasting the taste several times.

If the taste does not particularly satisfy you, then you can add bay leaf, parsley, and finally a little garlic, and then let the kulesh stand under the lid for about 15 minutes, first pour half a glass of curdled milk into it and push it to the edge of the stove, or wrap it in a padded jacket.

They eat kulesh with gray bread, that is, made from bran or from the coarsest wheat flour.

If there is no lard, then as a last resort you can use sunflower oil, but only after thoroughly heating it and frying at least a small amount (50 - 100 g) of some fatty pork sausage in it. In this case, the kulesh will receive both the necessary impregnation with fat and the smell of lard, so characteristic and necessary for the real taste of this dish.

If all the specified conditions are met carefully, then the kulesh should turn out very tasty.

Children are wars

The children of the war grew up very quickly and began to help not only their parents, but also the front. Women left without husbands did everything for the front: knitted mittens, sewed underwear. The children did not lag behind them either. They sent parcels in which they enclosed their drawings telling about peaceful life, paper, and pencils. And when the soldier received such a package from the children, he cried... But this also inspired him: the soldier went into battle with redoubled energy, to attack the fascists who took away childhood from the children.

And once again about soldier’s porridge, food and dreams…. Memoirs of veterans of the Great Patriotic War (found on the Internet)

G. KUZNETSOV:

“When I joined the regiment on July 15, 1941, our cook, Uncle Vanya, at a table made of boards in the forest, fed me a whole pot of buckwheat porridge with lard. I’ve never eaten anything tastier.”

“During the war, I always dreamed that we would have plenty of black bread: then there was always a shortage of it. And I had two more desires: to warm up (it was always chilly in a soldier’s overcoat near the gun) and to get some sleep.”

V. SHINDIN, Chairman of the Council of WWII Veterans:

“Two dishes from front-line cuisine will forever remain the most delicious: buckwheat porridge with stew and naval pasta.”

Bread on the table

Since ancient times and among all peoples, the greatest holiness has been bread. His presence contributed to the emergence of songs and thoughts, continued the family tree, and, on the contrary, when he disappeared, trouble came.
The ancestors not only gave well-deserved praise to the rye-breadwinner, but also recognized her eternal services in the fate of humanity. So much vital wisdom, goodness and faith in immortality are embedded in the grain, in this small tight ingot of matter, that its secret still seems magical to us. Everything we have comes from him, from bread. And in that

We ourselves, each of us, are the child of our parents, our people and bread.
Since ancient times, parents have taught their children to save bread. Even with mother's milk, the rules of caring for the holy of holies were learned.
People who came with a pure heart, a good mission or good news were always greeted with bread and salt on our land. The newlyweds were blessed with a loaf of bread; it was impossible to enter a new house without a loaf of bread; when a child was born, they also went with bread.
Let us give honor to those who raised him, to the hands that gave him fragrant, sun-like loaves. Let us take off our hats to him, let us bow down, so that he will always be on our table, so that he does not become stale, because, as the people say, when bread goes stale, souls go stale.

You and your bread

“Bread is the head of everything,” as they say here. They swear by bread as in the name of their mother, the Motherland. Because bread is life, it is eternal, like a mother, like the Motherland.
A man grows bread. And bread grows a man. Educates and tests him for maturity and courage. And it is as eternal as the world. Bread cannot be replaced with anything. Old people love to talk; "Bread is sacred." Apparently, because there were years in their destiny when there was the word “bread”, but there was no bread itself. And also, apparently, so that when we go out into the world, we will once and for all be imbued with awe of those hands that grew and baked this tall and soft bread. He can teach us all to respect work and the peaceful, cloudless sky above.
Bread is the wealth of our country. And it must be protected and respected. It’s so nice to see a tall, fragrant loaf on your table. In a good family, bread will never go stale. But there are people who do not respect bread and throw it away when it becomes stale. They do not respect the long path that bread has traveled before getting to the table, the hard work that the person himself has put into it. Therefore, take care of bread - the measure of our education and spirituality.

Bread

He comes to us every day - ruddy, warm, fragrant, incomparable. It also has many names - bagel, bun, bar, bagel, loaf, kalach, Easter, pie. And yet bread.

If there is no bread on the table, there is something missing on it. The most important thing. Because bread is wealth, prosperity. People speak about him affectionately and respectfully: bread is my friend, bread is the breadwinner, bread is the head of everything. Since ancient times, our people valued bread, salt, and honor most of all.

Bread accompanies us throughout our lives - from birth to old age. He is a saint among all nations. Bread was taken care of, hymns were composed in his honor, and the most dear guests were greeted with bread. Bread is priceless. Neither work, nor death, nor life, nor wedding - nothing in the world can do without bread. It is the most delicious, it is more valuable than gold, the daily and holy bread from our field.

And to plow the field, you also need bread. And to defeat the enemy. To win and survive. Bread, bread, bread everywhere. And without it there is no joy, no celebration, no life itself.

Humanity knows terrible years without bread, when entire villages and cities, entire regions and countries died out, so that not a single war and not a single army could even dream of such devastation.

Knowing the price of bread, being able to save it, being thrifty and caring owners are the main issues of society. That is why the question of bread remains the main one for us. This is what it is - bread. His Majesty Bread. So let us always treat him with honor and respect. We do not regret giving a loaf of bread to the hungry. Bread is the most important thing in the world; it is life. And maybe one of my peers will become a pastry chef or baker and will give bread to people: As you eat loaves, eat delicious rolls, - Don’t forget to evade the Breadmaker for this!