16.07.2022. in Sretenovića Vodenica, a healthy food workshop was held, and the topic was "Preparing Tain's bread".
Tain Native
During the workshop "Making Tain bread" in the Sretenović water mill, Dragana Bamdad prepared three types of scones and practically demonstrated how Tain bread is made.
This bread is prepared from rye and white flour, in a ratio of 70:30. Dragana uses only organic whole-grain flour from Sretenovića mill, with the addition of water, salt and probiotic, natural yeast. Since the natural yeast reacts more slowly, the fermentation takes much longer, which means that it is best to knead the Tain in the evening and bake it the next day, in the morning. After fermentation, which should last at least 15 hours, it is necessary to knead the dough several times before baking.
Dragana's Zavičajno brand offers several types of Tain bread: "ordinary" as a mixture of rye and white organic flour, then Tain with added grains, Tain with added herbs, Tain with walnuts and Tain with prunes.
According to Dragana, the legendary Tain bread and its famous tradition are characterized by: natural organic flour, the hands and skill of the housewife who prepares it and the fire of the hearth in which it is baked. This represents the deep and inseparable connection of the people from these areas with tradition, history and customs.
Tain travels 450 kilometers to the consumer in Belgrade
Tain is produced as grain and flour in the Sretenovića mill. With special love and attention, Tomislav Sretenović and his family grow certified organic rye and other cereals. Then, all those grains are milled on the more than 200-year-old potocari mill, on the traditional miller's stone. Dragana Bamdad buys all the flour she uses in the preparation of bread and other products, which she prepares in Kragujevac. From the Sretenović water mill in the village of Markova Crkva, near Lajkovac, prepared in Kragujevac, to the consumer in Belgrade, Tain travels a distance of 450 kilometers.
Tain - history
Production of taino — military bread in the Serbian army began immediately after the Turkish-Serbian wars. Due to its composition and method of preparation, it was a healthy and nutritious ingredient in every soldier's daily meal. In World War I, a soldier's ration was 800 grams of Tain bread, which provided enough energy value for a soldier to carry out basic combat tasks.
Of course, whenever the possibilities allowed, Tain was combined with a stronger, saltier cheese (full of proteins that contribute to mobility), along with onions, peppers and beans (which are rich in proteins and vitamins). At the beginning of the First World War, along with the Tain, prunes were also distributed to the soldiers, since there was a large amount of plums left in Gornji Milanovac, whose export was prevented by the Austro-Hungarians. The energy value of dried fruit is high, and bread with prunes is still prepared today as a special traditional delicacy.
In the Ponišavlja Museum in Pirot, the Tain bread of Alekse Zdravković is preserved, which he kept during his many years of war and believed that thanks to it he came out of the war alive.
Sretenović water mill
The Sretenovića mill is located in the village of Markova Crkva, near Lajkovac, and is an organically certified producer of wholemeal flour, made by grinding whole grains on a millstone, with a tradition of over two hundred years.
The products of the Sretenović mill are: buckwheat flour, spelled flour, oat flour, rye flour, barley flour, corn flour: red, yellow, white and colorful.
Sretenovića Vodenica is a regular participant Festival TESTIVAL and is the recipient of the award Best TESTIVAL product TESTIVAL #2.
Hometown, Dragana Bamdad, Kragujevac
"Zavičajno" prepares Tain bread by hand, each separately, according to an old folk recipe (70% whole rye and 30% white wheat) from organic mill flour, and it can be enriched with seeds, herbs or prunes and walnuts.
#tain #bread
READ: WHERE CAN I BUY THE BOOK TRADITIONAL RECIPES OF HOME SERBIAN CUISINE?
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