Bread during the war and in peacetime. What did they eat during the war? What bread was it like during the war?

Front-line 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 was baked in them.

Where possible, ovens were made of clay or brick. Front-line Moscow bread was baked in bakeries and stationary bakeries.

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 grade 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 as an edification to 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-Brot” and was approved by the Imperial 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.”

Bread, as they say, is the head of everything. It has long been the custom that bread occupied a significant part of the average person’s diet. But the usual regimes and norms of nutrition during military operations are rarely preserved. So suppliers have to improvise. And sometimes this works out quite successfully. Therefore, today we will tell you how the problem with bread was decided in the troops of Nazi Germany during Second World War.

Fresh bread

The main problem is how to provide for the soldier fresh bread, and not only in the rear or unit location, but also on the front line, if such an opportunity exists. The problem was solved by creating special baking companies - Backereikompanie. They were officially part of the supply battalion and did nothing other than bake and deliver bread.

The recipe was standard - regular wheat bread without any additives. The weight of a loaf is approximately 1400 grams, and a soldier’s daily norm is approximately 750 grams. So they divided it into two. In addition, purely for the convenience of sorting and the work of suppliers, the baking molds for bread were equipped with numbers that were imprinted on each loaf. The number corresponded to the date of manufacture. Therefore, it was possible to clearly monitor whether the bread was fresh or whether something went wrong.

As for the civilian population, adequate bread did not come into their possession very often. The norms for the cards are approximately 350 grams, which is frankly not enough. Fortunately, starting in 1917, special ersatz bread was actively produced in Germany - Kriegsbrot. In addition to the usual wheat, it also contained rye (which had rarely been used for bread production in Europe before) and potato powder. In short, the taste is so-so, but there was something needed.

Canned bread

This is, perhaps, the moment that is extremely difficult for our people to understand. No, the brain understands that you can stuff absolutely anything into a tin can. But what could be small there? a loaf of bread(10 * 12.5 cm on average) - this is a little difficult to understand. And in Germany during World War II this was normal practice. Moreover, canned bread They even release them there now.

Actually, it's a great idea. In the bank bread does not come into contact with air, so it does not become stale. Cans can be easily produced, packaged, loaded, in a word, for the supplier - that’s it. At the same time, bread remains bread. One can is a daily portion for one soldier. All calories, vitamins, everything is preserved. Even the taste is nothing like that. Slightly sweetish, since all sorts of additives were often added to this bread.

All this, of course, was produced in military factories. Standard cans, standard markings (), only the cans necessarily had the “BROT” stamp on them. In short, the thing is very, very effective.

Long shelf life bread

Purely theoretically, even bread can be turned into . Without any canning or drying. And the Wehrmacht suppliers succeeded. The resulting product was a full-fledged bread, which could be stored indefinitely with intact paper and wax packaging. True, after opening, it began to become stale extremely quickly, so it was recommended to eat it within 2-3 days. The serving size, however, was smaller than the standard - one loaf per person.

But the process of preparing such of bread was too complicated, so it did not gain wide popularity. And it was produced exclusively by specialized army bakeries. However, some packaged loaves have been opened 60 years after production. It was possible to eat, although visually the bread was no longer so attractive.

Bread

Adherents of healthy eating actively promote complete abstinence regular bread in favor of special breads. They say they are healthier, lighter, higher in calories and contain more vitamins. The fact is that most bread is made by drying under-baked of bread. And during Nazi Germany, this technology was already known. And moreover, it was widely used to support the front.

Especially often, such breads were added to rations, where low weight and long-term storage were critical. For example, they were often present as part of an emergency emergency repair - “ Iron diet". And since this ration was often carried with them, it periodically became a trophy property. But our soldiers didn’t really like the dry and almost tasteless bread. This interesting thing was also produced exclusively by military bakeries. It was only later that the recipe and scheme went into civilian use.

Crackers and biscuits

In my understanding, bread is an important food product that supports human life. One loaf of bread is enough for a person to be satisfied for a long period of time.

In the work of Yu.Ya. Yakovlev “Flower of Bread” the boy Kolya starved during the war. That is why a piece of even the most stale bread was a real treasure for him. One day the young man received a gift from his grandfather: a whole cake. Kolya wanted to eat the treat right away, but something prevented the boy from doing so. Most likely, the boy felt sorry for his grandfather, because now he will not try the gift baked by his grandmother. Therefore, Kolya decided to return the cake so dear to the boy to his grandfather.

I realized that bread was and is life for many people on the day when my brother and I once had dinner at my grandmother’s.

At the table, the little brother began to play with the bread, separating the pulp from the crust piece by piece. Seeing this, the grandmother gently stopped him, explaining that there was no need to do this, that the bread should be respected and treated with care. She said that during the Second World War, a wheat loaf was the most expensive gift and was worth its weight in gold in the literal sense of the word, since most often the cakes were baked from ordinary roadside quinoa in order to deceive hunger.

Now, when the counter is replete with various bakery delights, the importance of bread for modern people has been devalued. Our generation does not know the hardships of wartime, and there are not many eyewitnesses left. But despite this, bread still remains an invaluable source of life for all times.

Updated: 2017-05-24

Attention!
If you notice an error or typo, highlight the text and click Ctrl+Enter.
By doing so, you will provide invaluable benefits to the project and other readers.

Thank you for your attention.

.

MUNICIPAL BUDGETARY EDUCATIONAL INSTITUTION

"SECONDARY EDUCATIONAL SCHOOL No. 2"

Research

on the topic of:

“The bread of war – what is it?”

Completed

4th grade students

Kormiltseva Daria

Semyonova Arina

Supervisor:

Khafizova G. R.

MENDELEEVSK, 2015

Introduction

1. Main part: “The bread of war - what is it?”

2.Conclusion

3. Application

4.References

Introduction

Relevance of the topic

There are concepts whose value no one doubts. These are water, earth, sun, air and, of course, bread.

2 words Bread is the most ancient human food. "Bread and salt!" - the Russian man said as usual, greeting everyone at the table.

3-6 lines It is not uncommon to see a half-eaten, or even a whole piece of bread or bun carelessly thrown on the floor by students. Most of them do not know the true price of bread, how expensive it was during the Great Patriotic War, how it saved people’s lives, how hard it was for people at the front, in the rear, in besieged Leningrad to get a piece of bread.

7 words The war had its bread. Not rich, measured out with a bread card. And if now, in the year of the 70th anniversary of Victory in the Great Patriotic War, it is so important to write about its veterans, then it is no less important to remember how things were with bread in those years.

8-10 cl . We decided to find out what the bread of war was and what it was made from.

The hypothesis of our work: We assumed that military bread in its composition was not very similar to our modern bread.

The purpose of our work:

Preserving historical memory, studying the composition and significance of bread during the war.

Tasks:

Expand knowledge about the importance of bread during the war;

Find out the composition and bake wartime bread;
- create a collection of wartime bread recipes;

Prove that the bread of war was different from modern bread;

Find out how bread was treated during the war through the memories of wartime people;

Study and implement literature into project work;

Familiarize students with this topic, conduct a questionnaire on the topic “Attitude to bread”;

Summarize the results obtained.

Main part

11-13 words. My teacher Gulia Rasikhovna and I looked for material on our topic in the museum, in the archive, and visited the children's and central libraries.

A survey was conducted in class about the attitude towards bread of our students and their parents.

The results of the study based on the completed questionnaire:

1. All the students in our class love bread.

2. Use it several times a day.

3. White bread is the guys' favorite.

4. More than half of the guys think that bread is a healthy product.

5. Several people admitted that they do not finish their pieces of bread.

6. Unfortunately, there are parents who do not talk to their children about the value of bread.

To the question “Do you know the composition of bread during the war?” no one could answer. And we decided to find out the recipe for military bread.

We believe that all the people of our country should not and do not have the right to lose the historical memory of the war years and the price of bread at that time.

14 words Bread of War

I remember bread, military, bitter.

It's almost all quinoa.

In it, in every crust, in every crumb

There was a bitter taste of human misfortune.

15-16 lines During the war, bread was the most important food product. There is only one word that is equivalent to the word “BREAD” - this word is “LIFE”. The Soviet government managed, under very difficult conditions, to organize the baking of bread for the front. Even when the ground was burning underfoot.

During the war years, collective and state farms gave the Motherland a lot of grain. They were mostly women, with children helping them. Women learned to drive tractors and combines.

17-22 lines Agricultural workers did everything to provide the front and rear with food, denying themselves the essentials. There was hunger everywhere. 26 days after the start of the war, the country switched to a card system.

Why did Russia stand on the edge of the abyss and win? What helped her achieve the Great Victory?

Considerable credit for this goes to the people who provided our soldiers and residents of the occupied and besieged territories with food, primarily bread and crackers. Bread factories continued to operate everywhere. They stood at the hot stove for 12-14 hours. Women worked to replace the men who had gone to the front. And everyone had the desire to survive, to help the soldiers with their labor, to win with their bread, to defeat the enemy.

23-24 words. It often happened that it was simply impossible to deliver bread to the right place. And then, right in the places where the battles were taking place, the soldiers themselves baked bread in homemade ovens, which were made of clay or brick.

If flour was not delivered in time, then bread was prepared from what was found: frozen vegetables, mushrooms, bran. Rotten stumps, quinoa, hay, straw, and tree bark were added. They twisted it all through a meat grinder and got “raw pancake flour.” This flour was mixed with mashed potatoes, salt and artillery grease were added and pancakes were baked.

Why was it so difficult with flour?

It was no coincidence that the Nazis attacked our Motherland in 1941 at the end of June, when all the grain fields were gaining strength. The first blow was delivered precisely to the bread. The fields of wheat and rye were burning. Often the Germans went from house to house and took away all the bread, flour and grain.

25-37 words. We collected the memories of residents of our city, relatives and made an electronic book of memory about wartime bread.

38 -41 words. In different parts of our country, during the war years, bread was prepared according to different recipes.

"Siege" bread

For the soldiers 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” on Lake Ladoga.

The blockade loaves included:

10–12% is rye wallpaper flour, the rest is cake, meal, flour scraps from equipment and floors, bagging, food pulp, pine needles.

Exactly 125 g is the daily norm for holy black blockade bread.

"Bread" of fascist concentration camps"

Many people were in Hitler's concentration camps. And those who were there still remember the bread that was fed to the prisoners. The Nazis baked special bread for Russian prisoners of war according to a special recipe. It was called “Osten-Brot”, which translated from German means “only for Russians”.

Here is his recipe:

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

Bread "Stalingradsky"

During the war, 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.

"Rzhevsky" bread

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 salt, quickly kneaded the dough and placed it in greased molds, which were placed in the oven.

Corn tortilla

Corn flour – 200 g.

Wallpaper glue – 100g.

Water – 100 g.

Bread made from oats and barley husks

Oats – 4 tbsp. l.

Barley husk – 2 tbsp.

Water 100 g.

Rye bread

Rye – 200 g.

Wood sawdust – 100 g.

Water – 100 g.

44-52 words. A bread museum has been created in St. Petersburg; different types of bread are presented here, including military bread.

We compared the recipes for modern bread and war bread, and this is what we came up with.

Research results.

53 slide

Modern bread	Bread of War
Simple bread products: wheat flour 1st grade Butter bread products: are added vegetable fat animal fat	Rye flour oat flour Malt flour Pulp meal from leaves or straw Sugar beet presses Potatoes, potato peelings Barley husk Seed husks are a waste product from the oil industry. Wood sawdust

IN conclusion: The bread of war is not similar in composition to the modern one. There was little in it of the main product - flour, and more - of various additives, often even inedible.

54-55 slide We decided to make bread using several recipes and see what would come of it.

Perhaps the bread in the war was not quite the same as what we got. The taste of the bread was very different; it was impossible for Russian prisoners to eat bread.

We said:

How scary that we had to try such bread once, not to mention the people who ate it during the war.

Let no one ever have to eat bread like this again!

This bread is completely different from what we eat now.

56-58 cl .How students at our school eat.

We calculated that if each student in our class does not eat at least 10 g of bread per day, then in total this will amount to 160 g of bread, almost 640 g per day. And per week it will be approximately 4480 grams. This bread would have been enough for the people of besieged Leningrad for about 35 days. We have something to think about.

Conclusion

59-64 sl . We have collected a wealth of information from our research work. This included: illustrations, articles from newspapers and magazines, photographs, books, information about bread from the Internet.

While working on the project, we, together with our classmates, recorded the memories of our relatives, grandparents, great-grandparents, acquaintances, and housemates about wartime bread, thereby preserving the historical memory of the war, and compiled a collection of poems and proverbs about bread. We read a lot of children's books about bread during the war.

66 words

Conclusions.

1. During the Great Patriotic War, bread was of great value.

2. Recipes, cooking methods, and the taste of bread are different during the war years and today.

3. In the process of working on the chosen topic, we achieved our goal and confirmed our hypothesis that military bread was different from modern bread.

4.We began to create an electronic Book of Memory with memories of wartime bread of participants. Work on its replenishment will continue.

We must always remember how much labor people have expended so that we eat bread every day and do not know hunger.

You should never throw away leftover bread, because you can feed it to birds and other animals in the city.

-Let there be bread in all the houses of the world! After all, bread is life!

67 words

- Thank you for your attention!

Bibliography:

1. Almazov B. A. “Our Bread.” Leningrad, Children's literature, 1985

2. B.A. Almazov “Our Daily Bread” Lenizdat, 1991

3. N. Khoza “Road of Life”, M.: “Children’s Literature”, 1979.

4.B. Stepanenko “bread”, M.: Agropromizdat, 1989.

5. Stories from local residents.

6 Newspaper “Mendeleev News”, 2013, 2014, 2015.

7.Wikipedia, Internet resources.

Bread is a food product that we eat every day. Each nation has its own special recipe for its preparation. He is a national symbol. In Rus' there is a special attitude towards it - as the most precious thing.

No one can be left indifferent by the memories of the bread of the war generation. People who went through the war have a special relationship with bread. At that time, they were mostly still children, but the memory of those terrible years was not erased. Elderly people know the price of every loaf, every bun, and this price is not measured in pennies.

Today there are many different types of bread and bakery products on store shelves, which is probably why we, young people, don’t think about whether bread will always be on our table. So I decided to do some research on “military” bread. I wanted to find out what the “bread of war” was, find out its composition, bake it and compare the taste with today’s baking.

My great-grandmother, Trishina Antonina Ilyinichna, knew firsthand the price of bread during the hungry times of the war. During those difficult years for our country, my grandmother lived in the village of Kadykovka, Narovchatsky district, Penza region. She was a little older than me then. From her stories I learned that wartime bread was different from modern bread, and there was a special attitude towards it. Then bread was baked not from white fluffy flour, but from potato peelings, from the bark of young trees, adding dry grass. But even this “bread” was not enough.

During the war, villages lived mainly on vegetables grown in their gardens. All the bread, all the collected grain was sent to the front. Therefore, there was practically no flour. Bread was baked from available ingredients. Often, while plowing before a new sowing, children, like sparrows, looked for food - lumps of half-rotten potatoes. The tubers were soaked, ground, washed, and black starch with a musty smell was extracted, which was added to bread instead of real flour. For a long time after eating this bread my stomach hurt. All people suffered from hunger and malnutrition. This is well reflected in an excerpt from a poem by Elena Blaginina:

With chaff, with dust, with cake

He still seemed most desirable.

And the mothers sighed heavily and secretly,

When they divided it into particles...

Children found gopher holes, dug them out with shovels, getting to piles of the purest grain. They cried for joy - real flour could be added to their bitter bread. It's in the village.

In the city it was even more difficult: we had to stand in lines for days for bread, which was given out on ration cards. Such cards were gradually introduced with the beginning of the war.

Our generation does not know what “bread cards” and sleepless queues for bread are. We do not know the feeling of hunger, we do not know the taste of bread mixed with chaff, hay, straw, bark, roots, acorns, quinoa seeds, etc. A bread card was more expensive than money, more expensive than paintings by great painters, more expensive than all other masterpieces of art. The loss of these cards threatened the death of the entire family.

Bread is the measure of life. He helped our compatriots withstand and survive during the Great Patriotic War. Considerable credit goes to the people who provided our soldiers and residents of the occupied and besieged territories with food and crackers.

The bread of war was different: frontline, rear, blockade, bread from occupied areas, bread from concentration camps. Different, but so similar. There was little in it of the main product - flour, and more - of various additives, often even inedible.

Frontline bread- Front-line bread was often baked outdoors in earthen baking ovens. These furnaces were of three types: ordinary ground; coated inside with a thick layer of clay; lined with brick inside. Pan and hearth bread was baked in them. Where possible, ovens were made of clay or brick.

Bread "Stalingradsky"- bread baked for the soldiers of the Stalingrad Front using barley flour. 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. The dough with the addition of barley flour was somewhat denser and took longer to bake.

"Siege" bread - bread baked for people in besieged Leningrad. To provide for the soldiers and 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.” A.N. Yukhnevich, an employee of the Leningrad bakery, spoke about the composition of the blockade loaves: “10-12% is rye wallpaper flour, oatmeal, malt and what is usually not eaten - sunflower seed cake, meal, flour scraps from equipment and floors, knockouts from bags, sourdough and as much water as possible.” During the first winter of the blockade, the recipe changed every day, depending on what ingredients were in the city at that time, and by the end of December there was no malt, much less oatmeal, left in Leningrad. Ground birch branches, pine needles, seeds of wild herbs, and even a substance such as hydrocellulose were added to the bread. Exactly 125 grams is the daily norm of holy black blockade bread.

Bread from temporarily occupied areas. During the occupation, the Nazis took all the food from people and took it to Germany. 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 something familiar and especially dear to them – bread.

Rzhevsky and rear bread– bread, the main ingredients of which are potatoes and bran, as well as other additives (Table 1). 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.

Ostenbrot – The “bread” of fascist concentration camps, which was baked only for Russian prisoners of war, was approved by the Reich Ministry of Food Supply in the German Reich on December 21, 1941. Here is its recipe: sugar beet presses - 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.” In order to somehow alleviate the fate of the prisoners, the townspeople threw pieces of bread over the fence. This had to be done very carefully: the German sentries shot both those throwing and catching the bread. The prisoners' only food was a mixture of oil cakes.

I learned that they used to bake bread (see table).

Ingredients used in baking "military" bread

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 carried out as a matter of priority.

Using the sample recipes I found, my mother and I tried to bake bread.

1. Bread "Rear"

Ingredients: potatoes – 2-3 pcs., flour – 0.5 tbsp., water – 100 g., bran.

1. Beetroot bread.

Ingredients: beets – 2 pcs., flour – 100g., water – 100g.

The bread I baked turned out unattractive in appearance, tasteless, bland, because there was also not enough salt. Bread baked according to the recipes I have chosen can still be called edible. Indeed, in difficult years, inedible additives were also added (see table). May no one ever have to eat bread like this again!

During the war, only old people, women, and children remained in the villages. The country, the front needed bread. And people worked selflessly to grow it. Residents of the village of Ivanovka, Lipetsk region, were preparing for spring sowing. The state provided them with seed grain. It was located at the station, which is 20 kilometers from the village. There was nothing to transport grain on. In the morning, more than a hundred women with bags gathered near the station warehouse. The storekeeper weighed 20 kg of grain to each of them, and a chain of women in quilted jackets stretched along the road washed out by the mud, through the impassable mud. Sacks of grain pressed on their shoulders, the weight bent them. At this time, a military train stopped at the station for several minutes. The commander, seeing the women, bowed low to them. This is one of the episodes of a nationwide feat. The heroic work of women, old people, teenagers in the fields of the country can neither be described nor fully appreciated.

During the Great Patriotic War, the residents of Leningrad suffered a terrible fate. The history of the struggle and resistance of Leningraders is an example of the resilience of the human spirit. One day, one of the few ovens that baked bread began to break down. To eliminate the malfunction, it was necessary to stop the furnace, cool it and only then repair it. But the chief mechanic, N.A. Loboda, understood how this threatened the Leningraders, how many lives the bread that was not baked during repairs could take. And he, having doused himself with water, climbed into the hot furnace and fixed the problem. In the oven, having already completed the work, Nikolai Antonovich lost consciousness. His comrades pulled him out, and he survived. Leningraders received bread, and Nikolai Antonovich Loboda was awarded a military order for his feat.

About 650 thousand Leningraders died from hunger during the siege. There are thousands of graves at Piskarevskoye Cemetery. There are always a lot of people around one. They stand silently and cry. On the grave among the flowers lies a slice of black bread. And next to it is a note: “Daughter, if I could give it then...”. Many people know the sad story of 11-year-old Leningrad schoolgirl Tanya Savicheva. Her diary is kept in the Leningrad History Museum. It contains short tragic entries: “...The Savichevs died. Everyone died. Tanya is the only one left." They managed to take the dying girl with the orphanage to the village of Shatki, Gorky Region, but the girl, exhausted from hunger, died.

In Leningrad - this was in the 1950s - on Nevsky Prospekt, near the Moika, trams suddenly rang, cars honked, policemen whistled, and somehow all traffic suddenly stopped. An elderly woman was walking along the roadway with her hand outstretched. The drivers were cursing, the driver was shouting something, the crowd was noisy, but the woman walked forward, blocking the path of transport. Then she picked up something and, pressing it to her chest, walked back. Approaching the noisy crowd, she extended her hand, and everyone saw a piece of mutilated bread, or rather, the remnants of what was bread. How he got onto the roadway is difficult to explain. Apparently, someone who was too full and did not survive the blockade threw this piece of bread.

“When you are full, remember hunger” is a covenant-warning of our ancestors, which we must not forget.

No one remains indifferent to historical documents that speak about the fate of people who lacked a crumb of bread and died.

In our time, do we save and value bread? I learned that the children of one Karelian village carried out a calculation: if each person does not eat enough in one day and throws away 50 grams of bread, this will amount to 200 kilograms, i.e. near 200 loaves of bread will be thrown out! What's going on in the cafeteria at my school? Half-eaten and scattered pieces of bread remain on the table, which canteen workers collect in bags. Often, along with food waste, good pieces of bread are thrown into the trash container.

“Bread is a treasure. Don't bother them. Take bread in moderation for dinner.”

Therefore, I conducted a survey among my classmates and found out that it was difficult for them to imagine what they ate during the war. Only 20% answered correctly, the rest honestly admitted that stale and half-eaten bread is simply thrown into the trash.

I believe that we need to learn to respect bread - the main wealth of our country. We must not forget that the labor of millions of people was invested in bread; it reflects the great and tragic history of mankind. The more we know about bread, the more expensive it will be for us.

Grains of our days, glow

Gilded carved.

We say: take care

Take care of your native bread.

We don’t dream of a miracle, -

Send us a live speech:

Take care of your bread, you people

Learn to save bread!

V. Dyukov

Every year in the spring, in May, they always remember the past war and the Great Victory! They talk about the strength of spirit of our people. And in Leningrad (now St. Petersburg) they remember a piece of bread weighing 125 grams.

During the research, I learned several terrible recipes for making wartime bread, scary because it is completely incomprehensible how one could live on such bread and win!

We will never be able to feel the horrors of those war years, like everything that happened in the past, which we were neither witnesses nor participants in. But we have the power to change our attitude towards bread, look at it from a different perspective and truly learn to take care of bread. We all must remember and take care of the people who survived the war.

All people of our country should not, have no right to lose the historical memory of the war years, the price of bread at that time. This way we will appreciate more what seems ordinary to us now: peace and bread.

List of sources

1. Karmazin A.V. Our bread. M.: Pravda, 1986
2. Kozlov M.M. Great Patriotic War 1941-1945/ Encyclopedia. M.: Soviet Encyclopedia, 1985. P. 400
3. Levitsky Z.V. History of the Fatherland for children. M., 1996.
4. Website: Russian history in the mirror of fine art http://history.sgu.ru/?wid=1612
5. Website: USSR - forever! http://www.ussr-forever.ru/hleb/57-hlebmira.html
6. Archives of Russia /Funds of the Russian State Military Historical Archive http://guides.rusarchives.ru/browse/guidebook.html?bid=56&sid=370727
7. Culinary recipes http://www.ekulinar.ru/topic31084.html
8. Leningrad Pobeda http://leningradpobeda.ru