BIO wheat. Ideal for germination.

We checked this grain for germination: it has sprouted, which means it is “alive.”

Pavel Abramov's enterprise "Black bread" is located 18 km from the city of Aleksin, Tula region. Land and production facilities are located in the villages of Khatmanovo, Solomasovo, Sukhotina. Currently, the farm grows 12 types of grain crops (wheat, spelt, rye, oats, barley, spelled and others).

The grain is stored at a former collective farm grain storage facility in the village of Solomasovo. Flour is produced in the neighboring village of Khatmanovo, in a stone mill. Bakers say that it is precisely this equipment that allows them to grind flour with the best baking qualities. The production of three types of whole grain flour has already been established: spelled, wheat and rye, as well as fine wheat flour and wheat bran.

Pavel Abramov:

“It turned out that Russian organic flour does not exist in principle, that white wheat flour of the “highest grade” is a carbohydrate dummy, from which everything useful that is in the grain is eliminated. And I wanted to change the situation.

Nowadays bread made from rye flour is called “black”. If we look at the composition of mass-market varieties of bread, we will find a mixture of rye and wheat flour, yeast and all sorts of “improvers”. In Pushkin’s time, “black” meant “whole grain,” and “bread” meant grain grown in the field. Therefore, the name of the company reflects our philosophy - to grow grain on clean land, grind it into flour and bake whole grain black bread from it - healthy and wholesome.

The Black Bread company began when my wife Margarita and her sister Masha became interested in healthy eating. I also started learning more about the ingredients in supermarket food. Masha began to bake homemade bread - unusual, low, dense, rich dark color and, at the same time, unusually aromatic and amazingly tasty, with honey and seeds. It was made from foreign-made organic whole grain flour. Then it turned out that Russian organic flour does not exist in principle, that “high-grade” white wheat flour is a carbohydrate dummy, from which everything useful that is in the grain is eliminated... And I wanted to change the situation.

They found land, the first tractor appeared... Gradually the idea took shape: grain-flour-bread. Theoretical training began - the study of works on agriculture.

Production was launched in a completely neglected farm of the former Shevchenko state farm. The fallow fields on the state farm land were abandoned, overgrown with hand-thick birch trees, but at the same time the land was clean, rested from the agricultural chemicals with which it had once been abundantly watered. In general, what you need! It was decided to cultivate the soil in full accordance with the principles of gentle land use, using no-till technology, without the use of any pesticides or mineral fertilizers.

Despite all the problems of domestic agriculture, despite the terrible rainy weather, our first harvest was harvested in 2013. Do you know that when grain is brought from a field on which no chemicals have been used and poured into a heap, then this heap is alive? Bugs, spiders, and ladybugs crawl out of it! They crawl out and crawl away, scatter in all directions.

What do you think, if the seeds were treated before sowing, then mineral fertilizers were poured into the soil and herbicide was sprayed to prevent weeds from growing - what would be the outcome? We must not forget that our children will eat bread from this grain.

A lot of young people are now drawn to the earth, and I understand them well. When you work on the land, you clearly understand that you are doing something useful. In my opinion, this is the best thing a person can do, it is confidence in the future, confidence that tomorrow our children will be strong and healthy.

My wife bakes bread from our flour on Sundays. As before, in the time of our great-grandmothers - 7 large “pies”, a week in advance. Wheat, in my opinion, is more suitable for soup. Rye is my favorite. Made from spelled - unlike anything else, with a sweetish aftertaste. The whole family eats our “black” bread: Alexandra, Yaroslav, Margo, me, and the grandmothers join in. And my wife also taught all her girlfriends how to bake bread, so the traditions of homemade bread baking are being revived in our country!”

How to germinate wheat:

Nutritional value per 100g of product:

Best before date: at least 2 years from harvest. Up to 5 years subject to storage conditions.

LLC "Black Bread" is a bio-certified agricultural enterprise, a producer of grain crops from the Aleksinsky district of the Tula region. Wheat, rye, spelt, oats and barley are lovingly grown here and whole grain flour is produced by grinding the grain in a stone mill specially brought from Austria.

The farm uses moisture- and energy-saving no-till soil cultivation technology. This technology differs from the usual one (with moldboard plowing) in that with this technology the earth is not turned by the plow. During moldboard plowing (the most energy-intensive agricultural operation), anaerobic bacteria are turned to the surface, and aerobic bacteria are embedded in depth; at the same time, both of them die, which negatively affects the process of formation of the fertile soil layer. In addition, with frequent plowing, a so-called “plow sole” is formed, which negatively affects the germination and viability of crops. No-till technology allows you not to interfere with the natural processes occurring in the earth. At the same time, the soil is not depleted, is not subject to wind erosion, and every year increases its natural fertile qualities.

In addition, Black Bread LLC fundamentally does not use any pesticides, stimulants and plant growth regulators, as well as mineral fertilizers and GMOs. Treating seeds before sowing or adding any other chemicals is also not performed. The only fertilizer is straw (our own, organic), the only means of combating pests and weeds is correct crop rotation and work in the field. The main goal is to retain all the benefits of whole grains, as nature intended. Any Black Bread product is alive, organic and healthy.

The products of Black Bread LLC undergo careful control at all stages of production and have a bio-certificate from the state registered SDS of ecological and biodynamic management “Bio-Control”.

On March 8, 2019, the Black Bread company additionally successfully passed certification according to the standards of the European Union and the United States and received two certificates allowing the USDA Organic and Euro-leaf logos to be applied to the packaging.

The founder of Black Bread LLC is Pavel Abramov, a graduate of the Faculty of Geography of Moscow State University. M.V. Lomonosov, professional athlete, bronze medalist of the Olympic Games in Athens, father of two children at home.

He talks about his brainchild like this: “I read somewhere that a happy person does something that interests him. Then you take it and do it, otherwise you can wait your whole life for the right moment. I want to live this life so that there is something to talk about to my children and grandchildren. Every time, despite all the difficulties, I return from the farm in high spirits.

A few words should also be said about the difficulties of an eco-enterprise. Most of them are the same as in any business - equipment breaks down, machine operators have to be fired, suppliers don’t meet deadlines, buyers delay payments, and let’s be honest - in our country it’s difficult to even open a kebab shop.

But there is another part - stereotypes, misunderstanding of everyone who is used to working using technology that is now called “traditional” - turning the earth with a plow*, treating seeds and watering crops with herbicides. The farmer next door, a good manager, told me that we would not have a harvest. What about the neighbors! At first, our agronomist didn’t fully believe in the future harvest (“How can you not treat the seeds?”), until she saw everything with her own eyes on a farm that has been working using this technology for 30 years.

From the personal side - moments of doubt and weakness in the evenings, the feeling that you are going to hell. But morning comes, the rye stands in the field, beautiful, and the sun is in the sky. And everything returns to its place. Doing real work, good, for people. If there is meaning in life, then this is it. When you walk across a field, the sky is above and there is an endless horizon ahead; when at the table, under the apple trees, your children eat real, black bread made from flour, water, salt and honey, baked by their mother - this is an unforgettable feeling.

THE PRODUCT IS MADE FROM GRAIN GROWED IN ACCORDANCE WITH ECOLOGICAL STANDARDS WITHOUT THE USE OF CHEMICAL FERTILIZERS, GROWTH PROMOTERS, PESTICIDES AND HERBICIDES

Whole grain rye flour is one of our most popular products; it is very popular among customers who choose organic products.
In its production, we grind whole rye grains in a mill with stone millstones from East Tyrol, so the flour retains all parts of the grain and maximum nutrients: nutritious endosperm, vitamin-rich grain germ and fiber-containing bran. Whole grain rye flour “Black bread” is real whole-milled flour with a yield of 100%, not sifted through any sieve.
In addition to health benefits, whole-milled rye flour has a bright taste and beautiful hue. It is good for making whole grain bread, pancakes, pies, flatbreads, cookies and other baked goods.
Until the mid-twentieth century, Russia was called the “rye power.” Rye was the main grain crop that fed the people for many centuries. In Rus', wheat bread was eaten only on holidays, while black rye bread was on the table every day.
Rye is a unique crop, as if specially created by nature for Russian fields. It is resistant to frost and drought, is little susceptible to diseases and pests, and produces stable yields. In the first half of the twentieth century, rye in our country was gradually replaced by wheat, but today the popularity of this most valuable grain crop, which has properties beneficial to the human body, is growing again.

Store at temperatures between 0° and 25°C and relative humidity below 70%. Shelf life 6 months

100 grams of product contains:
proteins 8.2; fats 1.9; carbohydrates 74.7
Energy value: 349 kcal / 1461 kJ

FINNISH RYE BREASTS

INGREDIENTS:

250 ml whole grain rye flour, 200 ml natural yoghurt, 2 tsp. honey, 1 tsp. soda, 1 tsp. salt, 1 tbsp. vegetable oil

COOKING METHOD:

Beat yogurt with butter and honey. Mix flour, salt and soda thoroughly in a separate bowl. Combine dry and liquid ingredients. Knead the sticky dough, roll it into a ball, wrap it in film and let it proof for 30 minutes. On a well-floured surface, roll out the dough into a layer 1 cm thick. Cut the cakes into the desired shape and place them on a baking sheet. Prick each flatbread with a fork. Bake at 220 C for about 15-20 minutes. Serve with cheese, tomatoes, fresh or pickled vegetables, fruit, sour cream and Finnish gravlax (thin slices of fresh salmon, sprinkled with salt and dried dill and drizzled with cognac or vodka).

BIO wheat. Ideal for germination.

We checked this grain for germination: it has sprouted, which means it is “alive.”

Pavel Abramov's enterprise "Black bread" is located 18 km from the city of Aleksin, Tula region. Land and production facilities are located in the villages of Khatmanovo, Solomasovo, Sukhotina. Currently, the farm grows 12 types of grain crops (wheat, spelt, rye, oats, barley, spelled and others).

The grain is stored at a former collective farm grain storage facility in the village of Solomasovo. Flour is produced in the neighboring village of Khatmanovo, in a stone mill. Bakers say that it is precisely this equipment that allows them to grind flour with the best baking qualities. The production of three types of whole grain flour has already been established: spelled, wheat and rye, as well as fine wheat flour and wheat bran.

Pavel Abramov:

“It turned out that Russian organic flour does not exist in principle, that white wheat flour of the “highest grade” is a carbohydrate dummy, from which everything useful that is in the grain is eliminated. And I wanted to change the situation.

Nowadays bread made from rye flour is called “black”. If we look at the composition of mass-market varieties of bread, we will find a mixture of rye and wheat flour, yeast and all sorts of “improvers”. In Pushkin’s time, “black” meant “whole grain,” and “bread” meant grain grown in the field. Therefore, the name of the company reflects our philosophy - to grow grain on clean land, grind it into flour and bake whole grain black bread from it - healthy and wholesome.

The Black Bread company began when my wife Margarita and her sister Masha became interested in healthy eating. I also started learning more about the ingredients in supermarket food. Masha began to bake homemade bread - unusual, low, dense, rich dark color and, at the same time, unusually aromatic and amazingly tasty, with honey and seeds. It was made from foreign-made organic whole grain flour. Then it turned out that Russian organic flour does not exist in principle, that “high-grade” white wheat flour is a carbohydrate dummy, from which everything useful that is in the grain is eliminated... And I wanted to change the situation.

They found land, the first tractor appeared... Gradually the idea took shape: grain-flour-bread. Theoretical training began - the study of works on agriculture.

Production was launched in a completely neglected farm of the former Shevchenko state farm. The fallow fields on the state farm land were abandoned, overgrown with hand-thick birch trees, but at the same time the land was clean, rested from the agricultural chemicals with which it had once been abundantly watered. In general, what you need! It was decided to cultivate the soil in full accordance with the principles of gentle land use, using no-till technology, without the use of any pesticides or mineral fertilizers.

Despite all the problems of domestic agriculture, despite the terrible rainy weather, our first harvest was harvested in 2013. Do you know that when grain is brought from a field on which no chemicals have been used and poured into a heap, then this heap is alive? Bugs, spiders, and ladybugs crawl out of it! They crawl out and crawl away, scatter in all directions.

What do you think, if the seeds were treated before sowing, then mineral fertilizers were poured into the soil and herbicide was sprayed to prevent weeds from growing - what would be the outcome? We must not forget that our children will eat bread from this grain.

A lot of young people are now drawn to the earth, and I understand them well. When you work on the land, you clearly understand that you are doing something useful. In my opinion, this is the best thing a person can do, it is confidence in the future, confidence that tomorrow our children will be strong and healthy.

My wife bakes bread from our flour on Sundays. As before, in the time of our great-grandmothers - 7 large “pies”, a week in advance. Wheat, in my opinion, is more suitable for soup. Rye is my favorite. Made from spelled - unlike anything else, with a sweetish aftertaste. The whole family eats our “black” bread: Alexandra, Yaroslav, Margo, me, and the grandmothers join in. And my wife also taught all her girlfriends how to bake bread, so the traditions of homemade bread baking are being revived in our country!”

How to germinate wheat:

Nutritional value per 100g of product:

Best before date: at least 2 years from harvest. Up to 5 years subject to storage conditions.

Brand history Black bread

Inspiration

The Black Bread LLC company was created by Pavel Abramov, a well-known professional volleyball player in Russia.

He was inspired to this idea by his wife Margarita and her sister Maria, who were interested in healthy eating and home-baked goods. They baked bread from whole grain flour from abroad, since finding real organic flour in Russia turned out to be a problem.

And the baked goods turned out so aromatic, dense and tasty that Pavel came up with the idea - why not start producing such flour in our country?

Ecological farming

Having found suitable land in the abandoned state farm fields of the Tula region, we began to implement our idea. The soil used for growing was rested and clean enough to start working with again.

The use of any agrochemicals, harmful fertilizers and herbicides was excluded, and exclusively gentle technologies were used when cultivating the land.

Unique aroma and taste

Spelled, wheat, oats, rye, barley, buckwheat, spelled, amaranth and other types of grain are grown with “black bread”. The grain is then ground in a stone mill, which helps the flour retain its best qualities for baking.

By the way, Pavel’s entire family now makes bread only from this flour. And what an incredible taste the baking produces - any bread, be it wheat, rye or spelled, cannot even be compared with the usual store-bought bread.

Philosophy

The founder of the Black Bread company is firmly convinced that the products we eat every day should be organic. After all, this affects the health of the people of our country and the health of our children.

In addition, by conducting a “blind” test, the company’s employees were once again convinced that the taste of biograin differs from that of grain that was grown in conditions with chemical fertilizers.

The only guarantee of the quality of real organics is the presence of an eco-certificate.

Certification

All products of the Black Bread company are environmentally safe, which is confirmed by the “Clean Dew BIO” certificate. The company also passed the voluntary certification system for ecological and biodynamic management “BIO”.

“Black Bread” invariably follows the regulations of eco-standards, which are not inferior to EU standards. The certification process is complex, but the main thing is the guarantee of a pure organic product.