Karavay The project was preparaded by the student from Mordovia school6

Introduction The aim of this project is to retell about the Karavay

The project was preparaded by the student from the 9 th grade Urzyaeva Nadya

The bread history is connected with pagan times when our ancestors worshipped to a mythical deity and used it at the most important ceremonies. Since bread name rich bread ornated numbers from the test.

At the slavic people the loaf, as well as any other bread, long since symbolised a certain deity that is why accompanied the person all his life. With a loaf met a birth of the child and a new family. Without it prowaters in last way did not manage. The valid relation to expensive visitors also was expressed by means of a loaf. From history it is known, that the richest and magnificent wheaten loaves prepared for wedding, in other cases baked ceremonial bread, using a rye flour. The relation to ritual bread always was reverential, that confirm numerous «каравайные» songs, plots and the applications which have remained till our times – they without fail accompanied all process of a batch.

The custom preparations a loaf intending for a newly- married couple was extremely picturesque. To its preparation married women who lived in peace with the husbands were supposed only and had healthy children. Starting to work, «каравайницы» read a pray, asking the divine help and blessing. To get mixed up the dough of a wedding loaf it was accepted on water from 7 wells, using thus a flour from 7 bags. Started to prepare celebratory bread one day prior to wedding, and to bake it should to a sunset.

Process donations wedding loaf of visitors was not less important also. It the middle, symbolising a young family, intended to the groom and the bride. The edges playing a symbolical binding role, remained for relatives from both parties. Other part was fifty-fifty divided between visitors, and flowers, cones and various figures from the test, used for a loaf ornament, were distributed to unmarried girls.

Despite the ancient age, grain traditions are well and until now, and rich loaves are baked now not only in house conditions, but also in professional bakeries.