Among the shops and residential buildings in the old Russian city of Kolomna, there is an unusual museum - Kalachnaya. Today, this is almost the only mention of the former glory of the Kalach. Once, no family could do without this ceremonial bread, and a woman who could not bake it was not considered decent. Today, he appears on our tables except for Christmas. But it is prepared easier than any pie, while no less tasty. In order to “preserve your decency,” you should find out more about Kalach, especially since he has something to tell about himself.

More than just bread

Our ancestors - the ancient Slavs - prepared this baking very often, the Kalachs played a special role in religious rites and rituals. The name of this bread comes from its form: kolač from the old Slavic means "circle". This form of the pagan ancestors was considered a cult, as it resembled the sun. Also, a ring or geometric torus was associated with the cycle and cyclic life. Marriage did not do without kalach, the bride went around him several times, and then looked at her betrothed through the hole in the kalach. Such a custom promised a happy married life and a generous addition to the family. It was also customary to divide the kalach into all relatives during feasts, this promised satiety to the whole family and generosity.

Throughout the territory where the Slavs lived, there were 2 types of executioners. In the eastern and southern settlements, it was white flour bread, had a classic ring-shaped shape, sometimes with turns, and on holidays it was decorated with additional elements. Such baked goods were prepared very often and ate as ordinary bread. As a rule, a large number of buns were baked immediately, and then they were hung from the ceiling to save them from mice and mold.

In the north and in the central part of modern Russia, only high-quality bread made from the best flour was called kalach, and it was baked for significant dates and holidays. In shape, he was slightly different from his brother and resembled a weight, so he had a “pen” and a soft part. It is believed that this form was given to him for convenience, the crumb was eaten, holding baked goods by the handle. There is a legend that these callous temples were then thrown out or handed out to the poor. And about those who picked them up, they said: "I got to the handle."

Over time, the classic ring-shaped kalach supplanted the "kettlebell", and in all Slavic settlements kalach was only called baking in the form of a vicious circle with a hole inside. And from the little pen "with a pen" today there is only a monument in Murom and an image on the coat of arms of this city. Once Murom bakers were considered the best masters in this matter, the local pastries were also called grated kalach. It got this name due to the fact that it was kneaded (grated) on a frozen surface for a long time, the dough turned out to be porous and soft.

The kalachs from Moscow enjoyed great fame; there was even a separate kalach row on the market where one could buy this bread for every taste and for any money. Once upon a time there were many types of this baking:

  • grated;
  • soft
  • kalach-braid;
  • "empty" and filled;
  • cottage cheese;
  • sweet, etc.

Over time, the popularity of Kalach began to decline, its mass production was curtailed by the end of the USSR period. However, at home, experienced hostesses are still reviving this delicious and almost magical pastry. And by every Slavic Christmas, the kalachs are again as much in demand as they once were.

Kalachi do it yourself

To create such bread at home is no more difficult than any other pastries. And today you can experiment with it: cook it like a rosy white bread, add a delicious filling or make a fancy pastry with raisins for a fragrant dessert. It is not necessary to wait for special holidays, although a beautiful feast can decorate iconic feasts. In everyday life, this is a great option for breakfast, family dinners and dinners, just like a snack. In addition, you can go in the footsteps of our great-grandmothers and bake several at once, if the family is large, and if small - treat your loved ones (at the same time boast of your culinary skills).

In a word, learning to bake such a “goodies” is definitely worth it. In fact, any baked dough in the form of a ring will be considered a fist, here it is important to learn how to give it the right beautiful shape. For training, you can use step-by-step recipes with photos, training videos, but it is best to trust your imagination. Since buying kalach today is not always easy, it is better to learn how to cook it at home. Consider two delicious recipes to replenish culinary family traditions.

Christmas recipe

For cooking, take:

  • warm milk - 300 ml;
  • eggs - 2 pcs.;
  • sifted flour - 600 g;
  • a pinch of salt;
  • dry yeast - 2 tsp;
  • sugar - 6 tbsp. l.;
  • vegetable oil - 2 tbsp. l .;
  • poppy seeds or sesame seeds for sprinkling.

First of all, you need to prepare the dough, for this, dissolve all the granulated sugar in warm milk, and then throw the yeast. In this form, the dough should stand for 15 minutes in a warm place. When the yeast is infused, pour it into a deep bowl, add here one egg, vegetable oil, a pinch of salt and sifted flour. We knead the dough from all the ingredients, it should turn out to be dense (heavy). The entire amount of dough must be divided into three equal parts, each part rolled into a thin bundle, they should turn out the same.

From the obtained bundles weave a pigtail, form a ring from it and put the braid in a greased baking sheet. The dough should still come up in a warm place for about an hour. After that, we separate the yolk from the second egg, whip it and coat the kalach, sprinkle with poppy seeds or sesame seeds. He must bake at 1800From to full readiness.

Spicy Kalach Recipe

For the test you need:

  • wheat flour - 0.5 kg;
  • vegetable oil - 2 tbsp. l .;
  • a pinch of salt;
  • dry yeast - 2 tsp;
  • water - 1 cup;
  • sugar - 50 g.

For filling:

  • garlic - 3 cloves;
  • dill - 1 bunch;
  • butter - 3 tbsp. l .;
  • cottage cheese - 150 g;
  • rosemary - 1 sprig.

Boil a glass of water and cool a little so that it is well warm. In a deep dish mix yeast, sifted flour, sugar, salt. We add water and vegetable oil to the dry ingredients, knead until the dough is soft. Grease a separate wide bowl with vegetable oil and place the flour billet there. The dough should stand for about an hour to fit well.

When the dough is ready, on a flour dusted surface, you need to roll out a rectangular layer (from the whole test immediately). Melt the butter, squeeze the garlic into it, add chopped herbs and cottage cheese, mix. Apply the filling evenly on the dough sheet and roll everything with a roll. Then cut this roll along in half to make two parts. Twist these parts together in the form of a bundle, forming one integer part, and then form a kalach. Bake at 1800From 30-40 minutes.

The most important thing about kalach: composition, benefits and harm

Kalachs can be not only tasty, but also healthy. Thanks to the ingredients in the composition, such pastries are rich in amino acids, proteins, some vitamins and minerals. Like any bakery product, kalach quickly saturates and prevents hunger for a long time. Depending on its type, it can be an appetizer to first courses, tea, the basis for sandwiches, etc.

As a rule, dough for executioners contains premium flour, yeast, milk and eggs. Thanks to this set of products, the chemical composition of baking boasts a large amount of potassium, sodium, zinc, and magnesium. Also, due to the presence of eggs, there is easily digestible protein, lecithin (amino acids), calcium. Such pastries are rich in carbohydrates, therefore, provides energy reserves for a long time. besides this there is glucose, without which our brain simply can not do.

In addition to minerals and amino acids, some of the vitamins that the ingredients are rich in are preserved after baking. Here you can find vitamin PP, which improves the appearance of hair and skin; folic acid, which improves the central nervous system and blood circulation; riboflavin, biotin, thiamine - for proper metabolism, a strong nervous system and resistance to stress. Additional useful elements in the chemical composition of the rolls may appear if dusting or filling was added to the baking.

However, it is also not worth it to get too carried away with flour, no matter how useful it is, so here the benefits and harm can succeed one another. The same fast carbohydrates, due to which saturation occurs, can provoke an increase in blood sugar. For diabetics and people with kidney stones, such treats are sometimes included in contraindications. For this reason, it is better not to get carried away with people with a penchant for fullness and bulimia. The average calorie content of kalach is 250 kcal, and if it is rich or with fillings - even more.

Any bakery products are dangerous in large quantities, as they reduce intestinal patency. In the digestive tract, the dough can cause fermentation and decay, which causes pain and heaviness in the stomach, constipation. However, all these troubles can be avoided if you enjoy the game in moderation. To prevent excess calories from being deposited in the wrong places, it’s better to eat kalach for breakfast or lunch, refined sugar can be replaced with honey, and it is better not to grease the baking sheet with oil, but to lay parchment. It is definitely not worth it to completely deny yourself this pleasure, it is enough to eat it sparingly, then kalacha will be only useful.

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