Rye bread at home. How to bake rye bread in the oven at home

20.04.2021

Experienced hostesses argue that it is no more difficult to prepare rye homemade bread in the oven than bake ordinary pie. But the taste of such puncture will be special, absolutely not similar to the store analog. From this article, you will learn how to make a rusty in the oven, and learn to the small tricks that makes this process simple and enjoyable.

in the oven

Nutritionists argue that this type of bread is much more useful than yeast. This simple recipe will help you make a welding yourself, and then bake a delicious loaf. Read how to lose rye bread at home in the oven:

For welding mix two spoons of rye malt, 30 grams of rye flour, 130 ml of boiling water. Mix all the ingredients, cover the dishes with them in a towel and leave cool.
To prepare the dough, you will need to sift 200 grams of rye flour and 150 grams of wheat. After that, add a teaspoon of salt, 30 grams of light molasses and 170 ml of water. Here you also need to put an active brew and knead the dough.
Leave the basis for the future punishing to wander in a warm place for about four hours.
Form the bread from the dough and place it in the baking shape, pre-lubricated with oil. Leave the workpiece for another hour.
Heat the oven and send the dough for one hour.

When the bread is ready, turn off the oven and give it a little lie inside. After that, the loop can be chopped and served to the table.

in the oven

In order for homemade bread to be fragrant, the cooks include various additives in its composition. This time we offer you to add flax seeds into the dough. How to bake rye bread in the oven? Carefully read the instructions and act with us:

In a suitable capacity, mix 250 grams of wheat and 600 grams of rye flour, as well as add flax seeds to them (150 grams).
40 grams of yeast mix with water (enough eight spoons) and sugar (one teaspoon). Close the cloth with a cloth and put in a warm place. When she starts to bubble, add a spoonful salt into it.
Mix flour, 500 ml of water and poured, kneading plastic dough. Leave the product to climb about 40 minutes warm.
Place the blank in the baking form, make a sharp knife in its center, sprinkle with water and sprinkle with flour. Prepare bread in a preheated oven for about an hour.

If you want your loaf to get lush, then do not open the oven the first 40 minutes so as not to release the heat. To make bread even more attractive in appearance, you can sprinkle it with flax seeds, cumin or sesame.

Rye bread at home in the oven

If you prefer to eat natural products, pay attention to this recipe. We will tell you how to prepare a simple bread without taste additives and fillers. The finished product is softer, fragrant and with bake a rusty bread in the oven is very simple:

In a small bowl, connect one and a half tablespoons of sugar, one spoonful of dry yeast and a half cup of warm water. Mix the ingredients and leave the whale wander for 20 or 30 minutes in a warm place.
In a separate dishes, we ask through the sieve of a glass of glass of rye and a half cup of wheat flour. Add a teaspoon of salt into a dry mixture and mix.
When the layout foamed, pour it into flour, add two spoons of vegetable oil and knead the dough. Send the workpiece to the warm place of the hour to three so that it increases sufficiently in the amount.
When it takes enough time, the dough should be changed and placed in a baking form, lubricated with vegetable oil.
Cover the future breadcrumbs with a towel and leave it to stand for another 20 minutes. After that, place it in the heated oven and bake until readiness.

After the furnace is turned off, the bread should stand in it for another 15 minutes.

Rye bread on a kvass wort

This simple recipe will help you to prepare fragrant rye bread at home in the oven:

In the appropriate dishes, ask 300 grams of rye and 200 grams of wheat flour. Add two spoons of dry yeast to them, one and a half teaspoons of salt, 300 grams of water, on one tablespoon of honey, toll wort and vegetable oil.
To knead the homogeneous dough will help you with a kitchen processor or a mixer with nozzles for the dough. Stirring ingredients will have to be long enough - at least ten minutes.
As a result, you will receive a sufficient sticky dough, which should be divided into two parts and make two punitives from them. Put the future bread on the baking sheet, spray it with flour and leave to climb.
When the dough is increased in volume, turn on the oven and bake the bread of half an hour.

It is not necessary to cut the karavai hot, because they will be sufficiently sticky. Give them time to cool on the grid, and then apply to the table.

Rye bread

The bread prepared at home will become an excellent additive to dinner or dinner. How to prepare rye bread at home in the oven:

A tablespoon of a pitch wort Mix with a glass of water.
In the combine, place 250 grams of wheat and rye flour, as well as salt, sugar and yeast - one and a half teaspoon. Add two spoons of ground rusty bran, a spoon of vegetable oil and diluted wort. If necessary, add some water.
Six the dough for at least 10 minutes, and then divide it into eight equal parts.
Form from the blanks rectangles with a thickness of one centimeter, lay out on the baking sheet, spray with bran and leave in a cold oven for an hour and a half.
When the dough rises, bake it for 25 minutes.

Multi-Viced Bread

Bake the rye bread at home in the oven is completely simple. Read the recipe for cooking and act with us:

Check the dough from 200 grams of wheat, 80 grams of wholegrain and 120 grams of rye flour. Add rye bran (10 grams), oatmeal (30 grams), peeled seeds (30 grams), two spoons of rye molasses (can be replaced with wort or malt), two teaspoons of yeast, a tablespoon of oil and a teaspoon of honey. Do not forget to put two spoons of salt and 300 ml of water.
The finished product is divided into six parts, each of which should be rolled out into a rectangular cake, and then fold the roll.
Put ready-made baton on the baking sheet and leave for an hour without heating. After that, bake the bread for 30 minutes.

Break-free bread

Read the recipe for another useful bread prepared at home:

Mix in the dishes of 400 grams of wheat and rye flour, 70 grams of ground bran, 100 grams of dry milk, two teaspoons of salts, a teaspoon of soda, seven teaspoons of sugar, a little citric acid. For fragrance, add coriander, badyan and cinnamon to taste. Pour in a dry mixture of 600 ml kefir and knead the dough.
Billet Put the shape in a blurred oil and put in a warm place for several hours or at night.
Bake bread until readiness in a preheated oven.

Before you get a loaf to the table, let it cool on the furnace lattice. After that, the bread is cutting down and lay out on the dish.

Conclusion

Baking of rye bread in the oven can be your favorite activity. Therefore, read our recommendations and experiment with recipes. We are sure that your loved ones will like to taste pastries, cooked at home, and they will no longer remember the bread bought in the nearest store.

Bread is one of the many foods, which is almost always served with food. It does not matter, breakfast is, lunch or dinner. And the faster snack, like a sandwich, has not yet come up with. In essence, there are two main types of bread: white and dark, prepared from wheat or from rye flour. Black bread is considered more useful, due to high content in it fiber, useful minerals, vitamins and amino acids. Nutritionists include it practically in each healthy diet program.

Prepare rye bread quite simple. Ingredients needed for baking are sold at any store or market. Bake at home it is possible not only in bakery or multicooker, but also in the ordinary oven. There is nothing hard in it. Rusty bread is preparing on yeast or starter, with additives and without. Most often, rye flour is mixed with wheat, but can be prepared and purely from rye. Here everything will depend on the recipe you chose. I suggest you prepare traditional home rye bread.

For him we will need:

Rye flour - 500 grams
Salt to taste
Dry yeast - 8.5 grams
Water - 300 ml

FROMwe mix all the ingredients and carefully mix until homogeneous mass without lumps. We shift into the container, cover with a waffle towel and leave to climb for several hours. After that, by ignion and form a bunch, it can be any form, but most often it is either round or oval. We make cuttings from above and we ship baked in a preheated to 220 ° C for half an hour. Check the readiness to tapping on bread. The crust should be solid, ruddy and crispy. Throw ready loaf, we wrap in a towel and leave cool at room temperature. Ready.

As you can see, cooking rye bread is not as difficult as it may seem at first glance. But it turns out not just tasty, but also useful. For example, people suffering from diabetes mellitus and cardiovascular diseases cannot be without it. You can diversify rye baking by adding different ingredients to it, such as nuts, cheese, grass, and even chocolate. For example, recipe for making rye bread with seeds:

For cooking, we need:

First we prepare opar. It is better to cook it from the evening. We mix all the ingredients covering the towel and leave for the night for fermentation. In the morning, add flour, salt, seeds and water, you can add seasonings or herbs that you like, for example, cumin or coriander. We mix the dough and leave another 1 hour to lift. In the meantime, you prepare a baking shape: we lubricate the oil, or simply cover the paper for baking. Then we form a loaf, lay out on the trained baking sheet and leave another 1 hour. Then send bread to the oven preheated to 250 ° C for 15 minutes. Next, we reduce the temperature to 180 ° C and bake about about 50 minutes.

With a lack of vitamins, especially in the autumn-winter period, home rye bread is just perfect. A couple of slices of such bread per day will help keep your immunity in a tone and do not hurt!

The calorie content of rye bread is about 250 kcal per 100 g, it is not much less than that of wheat bread. But in such a baking much more benefit, especially if you cook it with your own hands without adding chemistry.

Rye bread on yeast in the oven - step-by-step photo recipe

In the crust of this bread, you can knock and hear in response a nice deaf sound - this suggests that the entire outer shell passed to the crunch, leaving a soft, penetrated by a variety of bubbles, a middle.

Rocky bread is preparing for a long time - up to day. During this time, the fermentation of the kneading, which does not require human participation. And indeed, the dough does not need to mix, but only correctly fold.

Your mark:

Time for preparing: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

Wheat flour: 300 g
Ruddy rye:100 g and a little bit
Cool water (12-18 °):300 ml
Dry yeast: 0.5 h.
Salt small: 8 g

Preparation instructions

All the flour to sature and sift.

Add dry yeast.

Mix everything thoroughly.

Pour the water and lick the lumps of lumps, moisturizing the dry composition. It is necessary to trace so that there are no indequent plots.

It turned out very sticky dough.

Collect it in the center of the bowl, which tighten the film. I put a bowl in the oven turned off.

After 15-18 hours, the dough was greatly launched and rose - you can start forming bread.

Rye flour sprinkle to the table. Turn the dough from the bowl by the bottom side up.

The top is also abundant.

Hands a little spacing the dough, pulling it on the sides.

Long ends wrap the envelope.

Just fold and 2 others.

Then pull all the edges in a circle to the center.

Parchment sprinkle to flour well. Put the shaped bowl seam down.

To cover the workpiece with a towel and leave for 2 hours to parted.

For half an hour before the end of the proofing of the cast-iron cauldron or another form to put an oven in heated to 240 degrees. Running bread along with paper to move to the hotcocks.

Bake half an hour under the lid all at the same temperature and half an hour without a lid.

And so, in the kitchen, the aroma of the new bread begins to spread. Wait until he cools up - above the human strength! I really want to cut off a piece of a hot ripper and immediately eat it!

Bukaka can be squeezed from all sides, but it will again take the old form, whether to deal with all the graziness.

To eat such homemade breads - one great pleasure. Even just so he is insanely tasty, but in combination with various masses, especially.

Simple greedy bread recipe on Zakvask

A feature of the preparation of this bread on dry starter is the lack of yeast. So that everything happens, it is important not to hurry, give the test to throw out and climb.

Ingredients:

20 g dry starters;
380 g of water;
12 g salts;
280 g of rye flour;
210 g Wheat flour.

Cooking:

We start with the activation of dry break. We mix it with a glass of warm water so that there are no lumps. We leave for two minutes.
We add 50 g of the sprinkled and ordinary flour, we make a layout. Let stand three hours.
We mix the rest of the water with salt, heat up to about 40 degrees. Add to opar.
Following, we enter the remaining flour, make the dough, leave to approach.
As soon as the mass is doubled, the formulation of loaf. It can be baked on the contrary or in shape. We leave to approach the minimum for 50 minutes.
Lubricate the surface with water, sprinkle wheat flour. Put in the oven. The furnace should warm up to 220 degrees at this point. After landing, we set the temperature 180.
Baked rye bread 45-50 minutes, depending on the height of the form. On the contrary, cooking time will be reduced by 5-10 minutes.

Rye bread is perfectly combined with sunflower, pumpkin seeds, Tmina, sesame. Optionally, add when they knead.

At kefir

A feature of this recipe is the lack of yeast. And without them it turns out beautiful bread. Kefir take any fat content. Vinegar is not needed, the soda is redeemed by lactic acid.

Products:

1 tbsp. flour wobbly rye;
1.5 tbsp. wheat 1 grade;
10 g of salts;
260 ml kefir;
12 g of food soda;
20 g of sugar;
40 g of lean oil.

Step-by-step recipe:

Kefir heating a little. You can simply leave for an hour at room temperature. Then add salt to it with sugar, soda, vegetable oil, whisk slightly.
We connect a glass of rye and wheat flour, pour into a liquid. We mix the dough. We look at the consistency, if necessary, gradually introduce more flour.
Must get soft, slightly plump mass. Rounded into the ball, we send a baking sheet on a lubricated oil.
From above, a loyalty is slightly sprinkled by flour, make some oblique cuts with a sharp knife.
We send to the furnace, heated to 200 degrees. We bake about 35 minutes.

It is possible for the test to use not only kefir, but also prokobok, Maconi, a natural yoghurt or a mixture of different milk residues that could be staggered in the refrigerator.

With malt

The malt gives a special taste not only beer or kvass. With him it turns out very fragrant black bread, while everything is preparing very simple.

Ingredients:

10 g yeast;
310 g of flour in / s;
150 g of rye;
25 g of sugar;
2 tbsp. l. chopped malt;
310 ml of water;
13 g of salt;
30 ml of any oil.

What to do:

Singing about a glass of water, heat up to 75 degrees, pour her malt, stirring, leave for a quarter of an hour.
In the remaining water add yeast, fall asleep salt with sugar. It is thoroughly stirred to stir up, not a few minutes.
Connect both mixes, enter all the flour, when mixing, add vegetable oil. If suddenly the dough is a liquid, introduce additional flour.
To cover the rye dough with a napkin, give rise once. Throw, leave to the second lift.
Round the dough into the ball. You can divide into two small loaves. Transfer to the baking sheet. Leave half an hour so that the products should come up.
Put in the oven at 230 degrees, but immediately reduce the temperature to 180. Baked bread will be the order of half an hour. You can navigate in color and smell, which will very soon appear in the house.

If suddenly, the bread begins to ram quickly, it is necessary to reduce the temperature, otherwise the loaf will not succumb in. Either cover the wet paper from above, which periodically sprinkle with water.

How to bake a rzhanno-wheat bread

Another loaf based on rye and wheat flour. Thanks to these proportions, loaf is a lush, air, with good porosity.

It will take:

150 g of rye flour;
350 g wheat;
320 ml of water;
15 g salts;
22 g of sugar;
20 g of oil;
6 g yeast.

What do:

We add high-speed yeast to warm water, let it dissolve.
We deliver white flour until we get the dough consistency sour cream. Cover, leave for an hour.
Add products by list, knead. Let stand another two hours.
We form bread, send to the baking sheet either in the form. We leave for another 40 minutes, let him rise.
We make cuts of 0.5 cm deep, then put in the oven. At 200 degrees we bake 25-30 minutes.

Since there is a lot of wheat flour in this bread, it requires much less baking time. If in 25 minutes it is not twisted, you can add a temperature.

Rye bread at home according to GOST

It was this bread that was preparing in Soviet times and was called Borodino. Later, the recipe changed, and with her and taste.

Ingredients:

720 rye flour;
10 g of coriander;
50 g of molasses;
2 g of dry yeast;
60 g of sugar;
730 ml of water;
40 g of rye yoke;
50 g of fermented rye malt;
10 g of salt.

Step-by-step instruction:

We feed the starter. To do this, add 120 ml of warm water to it, we introduce about 70 g of rye flour. We thoroughly stir, let stand 3-4 hours.
In 400 ml of steep boiling water, we fall asleep 100 g of dark flour, quickly stirring, add malt. Let me stand a little, cool.
We connect the solder with a custard, salt, carefully stirred. Leave for three hours.
The remaining water mix with yeast, we introduce the ground coriander, sugar, a molasses. Thoroughly rub, connect with the drain.
Speak the remaining flour, make the dough. We wash up uniformity and immediately send it into the form. We stand still half an hour.
We bake the bread exactly an hour at 200 degrees, cool.

To make a brilliant crust on the surface of the product, you can immediately lubricate the ripper with a dropper of vegetable oil.

Rye flour bread recipe with raisins

Such bread can be seen in the store, it is not difficult to cook it at home. Raisins choose light or dark at its discretion.

It will take:

300 ml of water;
2 tbsp. rye flour;
2 tbsp. wheat;
4 spoons of raisins;
8 g yeast dry;
12 g salts;
25 ml of oil.

As you prepare:

Wheat flour sifted, mix with dry yeast, pour warm water. We mixed out, we leave for two hours.
We wash raisins, you can soak a little. Preparing the remaining ingredients.
We introduce salt, oil and rye flour into opair until we get soft dough. At the end we fall asleep raisins.
Leave it to approach. After an increase in the mass we form a loaf, we send climbing the baking sheet. If the raisins stick out on top, they must be removed, otherwise burned in the furnace.
We bake the approached product about 40 minutes. Landing temperature 210 degrees, then we reduce to 170.

Similarly, you can cook bread with other dried fruits, for example, with a prune or dried.

How to cook whole grain rye bread

The recipe is a malt that gives the original taste and aroma. But without this component, everything is also obtained, you only need to add a little more flour.

Ingredients

1 tbsp. whole grain flour;
3 tbsp. rye;
12 g salts;
35 ml of oil;
5 g of baking powder;
25 g of sugar;
430 ml of water;
10 g of yeast (bag);
4 spoons of malt.

Cooking:

A glass of hot water brew malt, let him be imagined.
The rest of the water to warm up, mix with yeast, insist five minutes.
Add salt, sugar, ground malt. Bring to uniformity.
Mix the flour wheat with a ripper, fall asleep into opaire, start kneading, gradually adding rye ridge.
When smearing parts, introduce vegetable oil. Mine hands before smoothness.
Leave the dough under a napkin for 1.5 hours, then slightly challenge, shifting into the form, smooth the top of a wet hand to get a smooth ripper. Leave another half hour, let him rise.
Bake the grain bread at 180 degrees about 45 minutes, the exact time depends on the height of the form.

In this recipe sometimes there is a coriander, it gives a pleasant spicy fragrance. It is advisable to take whole grains and grind yourself alone, freshly hammer powder does not smell so good.

Simple and Tasty Rye Bread Recipe for Breadmakers

If at home there is a bread maker, then the preparation of rye bread is simplified noticeably. The following is a recipe with the addition of honey, but at will it be possible to completely replace with sugar sand.

Take

10 g yeast;
30 g of honey;
25 g of sugar;
310 ml of water;
150 g of rye flour;
340 g white;
30 g of oil;
1.5 h. L. Salt.

Instructions for steps:

We pour warm water into the bread maker, immediately add sugar, pour yeast, salt. We give ten minutes to activate.
As soon as a small foam appears, we lay the remaining ingredients on the list, wash.
Include long baking mode. Great program "Russian Cook". It lasts 3.5 hours.
We take out the finished rye bread. So that it does not refuse, cool on the grille.

Each bread maker has its own characteristics, therefore it is worth selecting a program taking into account its instrument and recommendations in the instructions for use.

Rye flour does not contain gluten, for this reason the bread of it is heavy, slightly small, because it is recommended to take a piece of wheat.
Fresh yeast, which are used in old formulations, can be safely replaced with modern dry counterparts, reducing the recommended amount of 3.5 times.
Rye dough sticks greatly, when cutting, you need to make hands with cold water or lubricate with lean oil.

We are waiting for your comments and ratings - it is very important for us!

In any house bread - head. It is served to any dishes, and the sweatshirts are the fastest and satisfying snack.

Bread bakes in different versions - dietary, custard, for weight loss, with bran and solid grain.

I want to tell how to bake a rye bread in the oven

Whatever diets we are involved in, and not many will risk abandoning bread, and even then for a while. The bread is present on any feast, on the trip, hike.

Bake bread in the oven can in any way - yeast, fresh, cake, lavash, etc. For baking, it is used mainly wheat and rye, the remaining cereals go like additives.

In our family, we love rye bread in our family, which bakes from an equivalent of a mixture of rye and wheat. This is our family recipe that I will gladly share with you. The process is simple and does not take much time, but the result is excellent, and delicious breads on the table.

Rye bread in the oven

There are various retreats from the main recipe, resulting in different flavoring shades.

In the main recipe for homemade bread, baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. Take these two ingredients and water to a half cup.
Dry yeast and vegetable oil will be needed on a tablespoon.
Sugar half a tablespoon, and salt one teaspoon.

Preparation of a dough for baking bread in the oven begins with dishes: we mix the sugar with yeast, add warm water, and we knead well.

Then we assign for 15 minutes so that fermentation began. In the meantime, in a separate container, we mix both types of flour, add vegetable oil and salt.

It is gradually poured into this mixture with continuous stirring water with yeast and sugar, and in the end we knead the dough.

To prepare bread in the oven, the dough should be elevated in such a way that it does not stick to the hands, cover with a towel, and leave in warm place for an hour to suit. It should increase in volume by about twice.

After the dough it approached, it should be easily kneaded again, and put in, in advance with fat, shape for baking.

To properly bake bread in the oven, in the form of the dough it should also approach a little, so cover it with a towel, and leave half an hour.

In the meantime, heat the oven to 200 degrees, and put bread baked for 43-45 minutes. When the breads are ready, it must be put out of the form and cover with a towel, so that he moved away from hard crust faster.

Slightly changing the proportions and adding 5-6 cloves of garlic, we get delicious garlic bread.

At the same time, 300 rye flour will be required to 400 grams of wheat flour and water. Dry yeast and salts of 2 teaspoons, and sugars of 5 teaspoons. The dough should add 2 tablespoons of vegetable oil, and leave one more to lubricate the form.

The cooking technology is as much different from the base. Here, the yeast is mixed with sugar and a half of the water. Put the mixture in the warm place for half an hour.

And when the yeast chaigate, add the rest of the water, lean oil, rye flour and salt. After everyone is well mixed, you can add wheat flour, chopped garlic, and well and thoroughly mix the dough. Next, cover the towel and leave to suit one and a half hours.

Decaying the dough on lubricated forms, cover it with a towel and leave to approach another 45-50 minutes. Now the bread in the oven can be baked.

Here the oven is warmed up to 220 degrees, and the bread is baked 50 minutes. After baking it, it is advisable to sprinkle with simple water, and wrap a towel for cooling.

Recipe for rye bread in the oven

Baking bread in the oven for this recipe does not take a lot of time and time, but you will get home delicious breads.

Ingredients:

rye flour - 1.5 tbsp.;
wheat flour - 1.5 tbsp.;
watery warm - 1.5 tbsp.;
dry yeast - 1 tbsp. the spoon;
vegetable oil - 1 tbsp. the spoon;
sugar - ½ tbsp. spoons;
salt - 1 tsp.

Cooking

Connect the yeast with sugar, fill them with warm water and put it in a warm place for 15 minutes until the yeast chasually.

Satch up both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, in a little bit albeit yeast water into this mass and knead the dough.

A bowl with a dough cover with a towel and put in a warm place for 1 hour so that it increases in volume.

Sprinkle a table or other working surface to flour and put the dough on it, remember it well and put it in the baking form, which you need to lubricate with vegetable oil before it.

Cover the shape of a food film and leave the dough for 20 minutes.

During this time, heals the oven and prepare bread in it 40-45 minutes at 200 degrees.

Today we will share with you the recipes of a delicious home product for different taste.

Recipe Home Bread on Raw Yeast

Today, raw yeasts are rarely used, because there is a good alternative - dried yeast.

But for baking our today's hero, it is recommended to use the first, because they are not in vain called "alive." They give special softness and fluffy bread. In any case, you try and realize how much you like.

Ingredients:

Yeast raw 15 gr.
Creamy oil 15 gr
Egg 1 piece
Sugar 1 tsp.
Flour 11 tbsp.
Sunflower oil 1 tbsp.
Salt 1/2 Ch.L.

Cooking:

1. The most important stage is the very first. We take a deep bowl and spread the yeast, butter, sugar and a third of a glass of water for the ease of mixing.

When you get live yeast, make them fresh. Their freshness is the key to successful baking.

How to stir all the ingredients so that the fluid becomes homogeneous.

3. After add 8 tablespoons with a slide flour, continuing to stir a mass with a spoon. The flour must be necessarily sifted, and even better to do it twice.

During this action, it is saturated with oxygen molecules and becomes more air. This will ensure a good rise of the dough and getting a lush baking with a large number of air sinuses inside.

First, start the spoon. When they interfere with almost all the flour and it will be difficult to mix, plunder two more - three spoons of flour and continue to knead hands.

The finished dough should be slightly sticky and soft. If you shift it from your hand, it seems to flow smoothly. And it is not thick. Pay attention to this. If it is overwhelmed, it will be harder to rise.

4. Then add sunflower oil and salt and continue to knead. When we interfere with all the oil, the dough will be ready.

Now it is time to put it in a bowl, cover with a towel and put in a warm place for 25 minutes. It is better to put somewhere at the battery.

Or, if this warm place is not located, you can turn on the oven, and put a bowl with the dough from above, where the burners. The oven is heated, the airspace is also warm up, and the mass will quickly increase in volume.

It should increase in the amount of two times, and maybe more. It all depends on the quality and freshness of yeast.

5. When this happens, lay it onto a working surface, flourged, and without the help of a rill stretch it to a thickness of 1.5-2 cm. It is soft, plastic and quite easily gives back to this. Therefore, at this stage, difficulties should not arise.

When they set it the necessary shape and thickness, the top must be sprinkled with flour.

6. After that we fold the two opposite end to the center, as if covering inside the flour. We pinch in other edges, slide a little on top and form our breads in the form of an elongated baton. This is done so that it is easier for him to break up.

7. Sprinkle a baking sheet with flour, shift it and leave "walk" for 10-15 minutes.

We bake for 20 minutes at a temperature of 200 degrees in a pre-preheated oven.

It turns out we have a lush tasty loaf with a crispy crust. He rose well, perfectly pasted. And inside the number of air sinuses was formed. What makes it light and air! And of course it is very tasty.

Usually it is not allowed to even cool. So eat hot, what is called "with heat, with heat."

Delicious roasted bread, cooked in the oven

Everyone has the right to its opinion and in this case to his recipe. Therefore, we will share with you an excellent recipe for bearing bread. He will be raised at the expense of kefir. And so that it was even more useful, we will make it wholegrain, with zila and basil. So!

Ingredients:

Wheat flour wholegrain 500 gr
Kefir 500 ml
Soda 1 tsp.
Olive oil 1 tbsp.
Salt 1 tsp
Basil

Cooking:

1. We take a deep bowl and mix all dry ingredients in it: flour, salt, seasonings. We do not forget that the flour must be sifted once or twice.

If there were no above-mentioned spices, then you can add a little crushed cumin, coriander grains. Or other suitable spice products suitable for baking.

2. Pour half a kefir into a glass, quenching his spoon of soda. For a faster reaction occurrence, mix the mixture.

3. In kefir, bubbles will immediately appear, we will be in a bowl in a bowl and thoroughly mix. If the mixture seems thick to you, add some more kefir. If liquid is added flour.

Kefir for baking does not have to be fresh. The product is great, which stood in the refrigerator 3 - 5 days.

4. Pour some vegetable oil and knead good strong dough. We form "Kolobok" and lay out in a bowl. Cover it with a towel and leave it in a warm place to appease and approach.

To do this, you will need 40 minutes.

5. Laying with parchment paper or foil, and sprinkle with flour. We lay out the workpiece and cover it with a wet towel. We send for 30 minutes to the warm oven.

6. Then you need to remove it, determine the line with a knife for "growth", that is, cut the top of the cross, and send it into the oven.

First, you need a temperature of 250 degrees. With it, an intensive rise of the test should occur, and it will be needed only 15 minutes.

After that, the temperature should be reduced to 140 - 150 degrees. And let the dough breakup already finally 15 minutes. After this time, turn off the oven, and the form does not take another 10 minutes.

7. And finally, you can get it out of the furnace, but it takes some more time so that it rests. Then call homemade to try that we did.

And we got a useful delicious bread, without yeast and frustration. You can add to the dough seeds or as already noted, any other favorite seasonings.

The big plus of this recipe, among other things, is the speed of cooking! Therefore, try and share your impressions! And I hope that you will succeed.

Home loaf on Zakvask

In this recipe, as you probably have already managed to understand, the main focus will be on Zakvask. That the most who did our grandmothers and great-grandmothers, bakeing bread in the oven. But to make it right, you need to try. And we will help you in this.

But as a reward, we will simply get no harmonious loaf.

Cooking Zavskaya

This process is not fast and therefore you need to patience.

Ingredients:

Raw water (not boiled) 100ml
Flour of the highest or first grade 100g.
Glass jar on floor liters

Cooking:

You can make more starters, keeping the ratio of 1: 1.

1. In the bank, we pour crude water and snip to her flour. Thoroughly mix the ingredients. There should be a liquid sticky cashem without lumps.

2. Close the can with a lid and put in a warm place for about a day and a half. The optimal temperature is 28 degrees.

3. Periodically check the mass. The sign of the start of the fermentation process will be an unpleasant smell and bubbles on the surface.

4. We wait when the mass becomes liquid, will increase in the amount of two or three times. At the same time, light openwork bubbles will appear on the surface, and the many small bubbles can be observed through the glass, as if the mixture was a needle. It is at this time that the time will come to "feed".

5. Measure 50 grams of total mass. It places in another dishes and add 100 ml of water (raw, from under the tap, as at the beginning) and 100 grams of wheat flour. We mix all.

6. We pour our first starter, we no longer need it. In the same jar (pre-washed), we put a new, pronounced starter.

7. Also, close the jar with a lid and leave in a warm place for a day.

8. Mass should increase by 2-3 times, in our case, fill out the entire bank. So, again, the time "Pringity" came. It should be noted that the second sourdough turns out the thick of the first, it is normal.

9. We repeat the same stages. Measure 50 grams of frivors, mix 100 grams of flour, 100 ml of water, mix and put in a warm place in a closed jar. From the remaining break, you can make pancakes, it is great for this suitable.

10. It is necessary to feed Zakvask until the time "approach", that is, its full preparation will not be 4-6 hours. You will also notice that it started to "fall out" along the walls of the cans.

11. To store it, you just need to remove it into the fridge. And when you want a bake of bread, you need to take 10 grams from the mixture, add 30 grams of flour, 30 ml of water to it and leave to approach the way we already know how to do it. And use for baking.

How to bake a loaf on Zapvask

We need:

Zakvaska 260 gr
Flour 600gr
Milk 70 ml
Yoghurt or any fermented product 200 gr
Sugar 1 tbsp
Egg 1 piece
Vegetable oil 50 ml

Cooking:

Prepare a solder in advance. Give her the opportunity to draw the desired amount of time.

1. To pour yogurt, or other fermented yogurt. Also pour the oil, pour salt and enter the egg. Sugar can be used both ordinary and brown, cane. In the second case, the loaf will turn out not so sweet.

2. Twice sift flour and mix all the components, first kneading them with a spoon, and then with hands. For convenience, you can lay out the mass on the fated table. Bess for at least 15 minutes.

The correct dough should be soft plastic, homogeneous and practically not to stick to the hands.

2. The finished dough is put in a bowl, lubricated with vegetable oil, close on top of the film and leave for 3-4 hours.

During this time, it should increase by 2-3 times.

3. Ready dough divide on 5 parts and rolling one of them into the ball, immediately postpone, wrapped into the film.

4. Four pieces also roll in small balls. One is left, and we remove the rest, covering them with a towel so that they do not surfacing and not tested.

Roll over it into a small rectangular layer, lubricate with melted butter and make transverse cuts in the amount of 6 - 7 pieces.

After that we turn into a long roll.

Finished rolls lay out the perimeter for baking form. The form is better to fasten with parchment paper.

In the center, we have a deferred ear ball of the dough and give it the necessary shape.

5. The future loaf cover with a lid or food film, and leave another hour and a half to the proof. It should increase by about 2 times. After that, lubricate it with a yolk and sprinkled with sesame.

6. Such a hand is baked for 40 minutes at a temperature of 180 degrees.

Yes, the cooking time goes more, but believe me, it is worth it! Perhaps you will never want to buy it in the store.

Bread at home cooked in a slow cooker

And this recipe, as they say, for young and rapid. Today, almost every kitchen already has a multicooker - a new miracle of technology. In it, baking is fit evenly, there is practically no risk to reap or redirect.

Many do not risk cooking bread in it, and in vain! We offer you an excellent recipe for such a case.

Ingredients:

Flour 1 kg
Vegetable oil 5 tbsp.
Salt 1 tbsp.
Sugar 1 tbsp.
Dry yeast 1 tbsp.
Warm water 500 ml

Cooking:

1. In the bowl, we pour the yeast, salt, sugar. In this case, we will use dry yeast.

We pour warm water into the mixture. Mix thoroughly so that no lumps are left. You can mix the spoon, and you can be stolen and a whisk. It turns out faster.

Do not use water over 38 degrees, otherwise all the yeast will die the dough will not rise.

There, we send vegetable oil and interfere with it in the mixture.

While the dough does not thicken, mix it with a spoon.

3. As soon as it becomes difficult, we shift it onto the working surface and continue to be kneading. The dough should turn out dense and do not stick to the hands.

It is best to knead him a little twist. For baking in this wonderful saucepan, it will be better.

4. Lubricate the bowl of the pan with oil and put out our dough there.

First you need to put the program of slow heating. At different brands of this dish, it may be "heated", "yogurt", "jelly" or something like that. In a word, it should be the minimum temperature so that the bread does not touch, but approached. On this mode, the dough should stand 40 minutes.

5. Follow it, it should increase two times.

6. After that, proceed to the next stage and set the "Baking" regime for 55 minutes. When you hear the signal, the product needs to be removed from the bowl and flip by posting it back by the other side into the bowl. The fact is that the bottom is already baked, and the top remained light and not to the end of the bucked.

We put again to the "Baking" mode, but for 50 minutes.

7. After time, bread should immediately get and put on the towel. Otherwise, water droplets from the pans cover will damage the crust. So leave. Immediately cut it should not be, it is better to wait when he cools down a little.

But it is stored without losing his taste, it can both two, and three days.

It turns out soft inside, crispy outside, high delicious bread, which can be prepared at least every day!

Video about how to cook delicious lush baton

Well, finally, let you offer you a video in which you can see how to bake a delicious bread. The furnace will be in the form of a beloved rifle baton. But the form is not the main thing. It can be done any. And most importantly, what beautiful and tasty it turns out.

These are such beautiful and delicious batons turned out. Want the same?! Then look and cook on health!

As well as in the video, many secrets of successful baking are told. Take a note.

Today we looked at different recipes. And now you can choose any of the offered. After all, in a selection and quick options, and a longer cooking time. But all of them unites one thing - baking is very tasty!

So it remains only to take and cook! Do it only with a good mood, with love and desire. And then your bread will be not only delicious, but also useful.

Bon Appetit!

Home rye bread in the oven

Cooking bread at home in the oven is good because you can add any ingredients to it, thereby making the taste more original.

Ingredients:

rye flour - 300 g;
wheat flour - 400 g;
water - 400 ml;
salt - 2 h. spoons;
sugar - 5 h. spoors;
dry yeast - 2 h. spoons;
garlic - 5-6 teeth;
vegetable oil - 3 tbsp. spoons.

Cooking

Stir sugar with dry yeast and a half of the specified portion of water. Put this mixture for 20-25 minutes to a warm place. After the yeast play, and the "cap" will appear. Add water residue, 2 tbsp. Spoons of vegetable oil, salt and rye flour, which before, do not forget to sift.

Mix all this and gradually add predetermined wheat flour. Here send the crushed garlic, knead the dough. When it is ready, cover a bowl with a dough towel and send to heat for 1.5 hours. When the time expires, remember the dough and put it in a lubricated oil shape for baking. Leave the dough in form by 40-50 minutes for proofing. Preheat oven to 220 degrees and bake the bread of 50 minutes. Then, sprinkle it with water, wrap the towel and let it cool.

Rust-wheat bread in the oven

Bread prepared according to the following recipe, thanks to the addition of honey and coriander, acquires an unusual and very pleasant taste.

Ingredients:

wheat flour - 350 g;
rye flour - 350 g;
kefir warm - 250 ml;
dry yeast - 1 bag;
salt - ½ tbsp. spoons;
honey - ½ tbsp. spoons;
coriander in beans.

Cooking

In the combine or in a bowl mix kefir, honey, salt and yeast. Coriander grains rub in palms, and then add to kefir and other ingredients. Flour, and rye, and wheat, sieving if you want to get more "black", add a little more rye flour. We mix the dough and form the ball from it, which put on the flour-grained plate.

A knife on top on a bowl of the test make a mesh, not small, and send it to a warm place for 20 minutes. You can warm up the oven to 50 degrees turn it off and put bread there so that it goes.

After 20 minutes, we put the bread on the oil-lubricated baking sheet and send to a warm place for another 15-20 minutes. Heat the oven to 270 degrees, splashing bread with water and put for 10 minutes on the upper shelf of the oven, then we reduce the heat in the oven to 180 degrees and the bread bread for another 20 minutes. Thus, you will have delicious breads with a crispy crust.

Rye bread on Zapvask

It is recommended to start newbies to start a start-up for rye bread. There are many ways to cook it. Below is a simple and effective way to make a rye yoke. The only thing you need is rye flour, water and time (but do not worry - the fright from rye flour will take trouble, its cooking is not a time-consuming process).

What is useful for bread at Zapvask?

With this form of cooking in the test, the fermentation of yeast and lactic acid bacteria develops. During this process, we are talking about anaerobic decomposition of the organic substances of flour into simpler compounds involving bacteria, metabolizing sugar and disaccharide into lactic acid and other products. The effects of the acidification of the test, proliferation of lactic acid bacteria, aerations, as well as the production of carbon dioxide with enzymes are arising. During the fermentation process, the dough receives a large amount of lactic acid. The use of bread of different species is known to everyone, what do additional lactic acid bacteria give?

Local bacteria are present in nature in the intestine of a healthy person.
Mixed acid suppresses the growth of pathogenic microflora, including the activity of staphylococci.
Milk acid prevents the spread of unwanted bacterial flora, inhibits diarrhea, constipation and indiscriminate stomach.
Local bacteria in our body are destroyed by antibiotics, alcohol and processed food. This causes abnormal processes of digestion and suction of food.
The lactic acid is contained in the dwelled vegetables, such as cabbage, cucumbers, apples, beans, bread and in fermented drinks.
The lactic acid bacteria present in the scape for bread will effectively help eliminate nitrates, nitrites and other carcinogenic compounds.
They stimulate the immune system and affect the work of the whole organism.
Such products will help restore the beneficial bacterial flora in the gastrointestinal tract of a person.
Such products are capable of maintaining freshness longer, even up to 10 days.

Rye savage recipe

Cooking rye yoke will take about 5-6 days. Some bakequakes are baked on the third day, but it is better not to rush and give her to grow well, it will be very different. Usually for 6 days you can already bake.

How to cook rye yoke - day after day

You will need:

50 g (approximately 5 tablespoons) Rye flour,
50 g (approximately 5-6 tablespoons) water,
Bank volume of 1 liter (the bank must first rinse thoroughly and scream with boiling water).

How to make a rye yoke for bread?

The proportions of flour and water are approximate, they do not need to accurately measure, it is not so important. The ratio of flour and water should be approximately 1: 1 - that is, one portion of flour on about the same amount of water. Flour and water mix in the bank. The consistency should be tight enough. The jar is covering with cloth or gauze (so that the air is passed through it) and let it stand in a warm place for 24 hours. The temperature in which we store it should be between 24 to 27 degrees Celsius. Rye starter for bread without yeast will increase the volume and bubbles will appear.

rye starting the previous day - separating half, the remaining part must be thrown out,
50 g (approximately 5 tablespoons) Rye flour,
50 g (about 5-6 tablespoons) of water.

On the second day you will need half the frivas of the previous day, some flour and water. And, as before, mix the ingredients and let stand in a warm place within 24 hours, covering about the can with cloth or gauze. Our rye gory without yeast shop will gradually grow and differ.

Rye rye test - day III, IV, V, VI

Each next day, repeat the procedure using the same proportions of flour and water. Before the new batch of flour, it is necessary to select half of the previous portion, and add flour and water in the same quantities as before.

On the third day, rye yoke at home will clearly increase the volume, there will be many bubbles, it will change its color and the smell will become more sour. Sometimes you can feel the smell of even acetone, but it is not a sign of disappearance. On the third day, by and large, you can already burn. However, it is better to wait until 6 or 7 days.

Each day, the frustration is cutless rye ripen more and more. After a few days, our product of yeast symbiosis and bacteria will change the color from gray to yellow-brown.

For the sixth day, we have a fairly stable product suitable for baking. Oakwask for rye bread at home has the smell nice sour. You can compare it with the smell of balsamic vinegar. Be careful if the mold appears on the surface, do not pour everything, you can not use such a product.

On the seventh day you can easily bake home rye bread on Zakvask, which is already quite mature and works correctly. At the beginning of experiments with baking, it is recommended to bake a simple bread from rye flour.

Zavskaya storage

The finished product is bred in accordance with the proportions specified in the recipe. As a rule, this is not a large amount and break remains in a large bank. How to store a bush for bread? If you want to use it for the next baking, it should be stored in the refrigerator. There are several basic rules that should be followed by storing so that it does not deteriorate:

The smaller the goat in the bank, the better. It should be stored in the refrigerator in small quantities. Ideally, only a few tablespoons should remain in the bank. With the rest, you need to bake something or just throw away, or give someone who is interested in this topic.
Provide air access. The vessel or the jar must be simply covered with a lid, but loosely. Even in the refrigerator, air should come to it.
Activation before baking. Zavskaya before using, you need to read it again. You must remove it from the refrigerator and add about 100 g of flour and about the same amount of water and stir. After about ten o'clock, it will be ready for use. You should also remember that if you need more frkask, it is better to add more flour and water only to the feeder, you do not need to store a large number of starters in the refrigerator.
Long storage. Store and use regular starters for quite a long time. Of course, provided that it is not in the refrigerator for several months without feeding, that is, without adding flour and water.

Rye bread on Zapvask

These are delicious bread from an uneasy rye flour. It is suitable especially those who are just starting their adventure with restless baking. It does not require kneading, all components are enough to mix with a spoon. In addition, it can be changed in many ways, depending on the taste, you can use various additives, for example:

sunflower seeds,
pumpkin seeds,
caraway,
sesame,
flax-seed,
etc.

Rye scape recipe

Ingredients

explosion for bread from rye flour - 4-5 large spoons,
300 grams of rye flour,
300 grams of wheat flour,
500-600 ml of warm water,
1 large salt tablespoon,
10 grams of sunflower seeds.

Rye bread on Zakvask in the oven - Cooking

Mix two types of flour (better sift), add water, salt and sourdough. Add seeds almost everything, leaving a little on the sprinkling of the top. Move everything carefully to get smooth dough. Semi-finished leaf to a spoon to be pretty sticky. If necessary, add more water or flour if it is too thick or too liquid dough.

Place the dough in shape with sizes of 35 x 12 cm faded with baking paper, wrap tightly polyethylene film and leave to rise within 4-6 hours (or until the dough explicitly grows almost to the edges of the form. The dough is also possible in the evening and Night time to put in the fridge so that it grew there. At a lower temperature, it will grow slower and longer.

Before baking, spray the top from the spray and sprinkle with sunflower seeds.

How to bake a rye bread on the solder in the oven

It is necessary to heat the oven to a temperature of 240 ° C. We put the shape in the oven and the oven first 10 minutes at 240 degrees Celsius, then we reduce the temperature to 200 degrees and bake about 1-1.5 hours. Bread is ready when knocking on the bottom, you will hear a deaf knock.

This recipe for rye bread on Zakvask in the oven assumes a viscous dough, which can be mixed with a spoon, it should be thick and sticky.
It should not be too thick, then the product crashes during baking, and after baking it will crumble.
Inserting the dough into the form is well adding to it using a spoon or wet hands to avoid empty air cavities inside.
Such a big loaf must be baked 1.5 hours, but not less than an hour. It should also be noted that these proportions are presented for a form with sizes of 35 cm x 12 cm. If you use smaller sizes, it is important to reduce the proportions.
The discharge time specified in the recipe is only approximate and depends mainly on the temperature at which the dough rises. The dough grows faster in the summer, slower autumn and winter.
If the rye roasted bread does not want to grow, because it is too cold, you can help him a little. The furnace should be heated to a temperature of 50 degrees and is immediately disabled. Insert the outdoor in the oven by wrapping it with the film, and let it go. After about two hours, the oven can be reheated to 50 degrees and turned off.
The breakup of baking paper stick can be avoided by pulling out the paper from under the bread approximately 1 hour baking. Remove the product from the form and remove the paper, provided that it is so baked that it will be possible. When you remove the paper again, put a loaf in the oven, but already without a form.
Baking on rye yoke can be prepared and without paper for baking, no matter what form it is a bake. For this, the shape can be lubricated well with oil or smalt and, sprinkle with something, for example, bran.
Bukaka can not cut it until its full cooling, it is preferable to cut better the next day after baking. Freshly baked bread wet and sticky in the middle.
These products can also be baked in the bread maker. In addition, the rye bread on Zakvask in a slow cooker is also perfect. The selection of modes depends on the model of bread maker and multicookers. In a multicooker, the proofing can be carried out on the "yogurt" mode, if it is in your model or, turning on the heating for a short time, but be careful, the soldering dies at high temperatures.

Rye bread on Zakvask in bread maker recipes

Using a homemade assistant bread maker, it is easy to prepare rootless bread. The testing of the test is very convenient to spend in the bread maker on the program provided by the manufacturer, the machine itself takes care of the necessary temperature mode, and you will not need to constantly monitor the temperature, as it happens in the oven.

Rye Bread Bread on Zakvask Recipe

Ingredients:

400 g starters;
400 g of rye flour, you can also use a mixture of wheat flour and rye flour, then the bread will look much better, as 100% rye bread is quite heavy and to taste - on an amateur;
160 ml of warm water;
teaspoon salt;
sugar spoon (you can use honey);
table spoon Rast. Oil.

Rye Bread on Zakvask in Breadmaker - Cooking

Rye in the bread maker on Zakvask bakes, as well as ordinary bread on yeast. All ingredients we add to the bucket bucket in the order as it provided for the manufacturer. At the end is added to the bread maker rye. For baking bread, you can use the "mongless" program, or a program for rye bread. The program should last about 4 hours.

You can also on rye yoke oven wheat bread.

Whole grain wheat bread on rye yoke in bread maker

Ingredients:

300 ml of warm water,
about 200 g starters,
470 g of wheat wholegrain flour,
1 tablespoon of olive oil,
1 tablespoon sugar,
a pinch of salt.

We put all the ingredients in the bucket and put the program "Bread from coarse flour" size M or average. Mixing time, lifting and baking should be about 4 hours, depending on the bread maker it is necessary to choose the corresponding program.

Thus, if you have already mastered the rye bread without breaking on yeast, it is worth trying to bake with rye or rye-wheat bread on Zakvask. This is not at all time-consuming occupation, cultivation and feeding does not take you too much time.

There is nothing more tasty than fragrant bread, made in a simple recipe. Find out what black rye bread is like its furnace at home with a bread maker or ovens, as well as what ingredients are used when preparing, it is possible to use wheat flour for cooking products. Step-by-step photos, recipes are given below.

About nutrient, useful properties of rye bread was known in antiquity. The main use of rye products - assistance in diseases of the digestive tract, normalization of food suction. Another advantage is resistance to the appearance of mold. However, this product cannot be added if you suffer an increased intestinal acidity, colic or ulcers. In the slice of bread contains:

a large number of useful vitamins;
essential acids;
solid unsecured fibers (fiber).

How to prepare rye bread at home

The following are the recipes of black bread at home, on a variety of based - yeast, roasted, friction and custard. Due to the large number of new baking techniques, you can use different devices. How can you cook black bread in the oven, bread maker or multicooker and what are the rapid recipes for the preparation of this product?

The recipe for rye bread in the oven begins with the preparation of products: flour made of sampling of rye, salt, dry yeast, water. All ingredients are well and thoroughly mixed to the state of homogeneous mass without lumps. After that, he baked in the oven. You can check the readiness with the help of the tapping: if the sound is ringing, and the crust is ruddy and solid, then the baking is ready.

In bread maker

The advantage of this unit is that you do not have to cook it yourself - the device will do everything without you. The recipe for rye bread for bread makers is fast and simple. For cooking you need to take a half cup of flour from rye, a spoonful of olive oil, a glass of serum, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and second dishes, but baking. For cooking you will need all the same ingredients. To begin with, they make Para and give it to stand half an hour. Then the pure is poured into a sifted flour, a coriander, chopped garlic, add. After the mass is mixed, put in the bowl half an hour in the baking mode according to the instructions.

Rye Flour Bread Recipe

Bread can be prepared independently at home. For the manufacture of rye baking, you need to stick to the strict formulation to get the finished product. Further describes how to cook delicious home rye bread using various ingredients. You will learn how much calories contains a ready-made dish, which components need, what are the ways to baking the dough.

On Zakvask

Thanks to the lactic acid burst bacteria, this product is useful for the intestinal operation: inhibits pathogenic organisms in the microflora, improves food suction. Milk acid eliminates diarrhea, constipation and dysbacteriosis. To bake a tasty product, you will need more time than according to the standard recipe. The advantage is that when using the break dish is fresh until the 10th day after baking. Rye consumption is useful for the body.

Ingredients

rye rough grinding - 700 g;
yoghurt any - 100 ml;
normal salt - 1 tbsp. l.;
warm water - 1 l;
all-grain and wheat flour - 500 g;
warm milk - 330 ml;
vegetable oil - 1 tsp.

Cooking

Mix the salt, a bit of ordinary flour, yogurt to get a break. Leave the dishes covered. Zakvaska is preparing 3-4 days.
Get ready-made sourdough with hot milk, add salt, wholegrain and conventional wheat flour, cover the liquid dough with a towel, leave for 12 hours.
The resulting dough dissolve in warm milk, add rye of coarse grinding. Remind, form a bun.
Put baked by 1.5-2 hours.

Recipe for black bread in bread maker

This dish is prepared in the bread maker, according to the method of cooking more similar to the baking of Borodino bread. To prepare the base use a small amount of black and a large amount of white flour. When adding yeast, the dough rises due to fermentation, no acidic taste. When choosing ingredients, it is better to give preference to the highest grade. A step-by-step recipe with a detailed description of the ingredients is available to beginner bakers.

Ingredients

water - 330 ml;
hammer rye - 150 g;
wheat flour - 300 g;
creamy oil - 20 g;
dry milk - 2 tbsp. l.;
honey - 2 tbsp. l.;
salt - 1.5 h.;
bakery yeast - 1.5 h.;
malt, cumin - 2 tbsp. l.;

Cooking

In the bread maker, put the ingredients according to the instructions.
Select the desired mode. Cork color - medium.
Remove upon the expiration of the desired time. Cool on the grille.

Wheat-rye bread in the oven

Rye bread contains a lot of useful substances - minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only delicious, but also useful for digestion, warns the appearance of diabetes and cancer. Since loaf, which consists entirely of rye, hard for the stomach, it is better to prepare a wheat-rye product. It will bring more benefits to the body and has the same properties.

Ingredients

wheat and rye flour - 500 g;
sea salt - 1 tsp;
dry yeast - 10 g;
sugar - 50 g;
chicken Egg - 1 pc.;
seduces - 15

Cooking

Squash the flour, add sugar, yeast, salt.
Add warm water in a bowl, mix the dough.
Leave the finished dough warm for an hour.
Call a lot, leave to approach again.
Put the finished dough on the baking sheet, form a round buckka.
Lubricate the product with egg, sprinkle with a sesame.
Bake 30-35 minutes.

Rye bread on yeast in the oven

For the preparation of rye products use different ingredients and additives. However, so that the bread is not coarse, is used as a mixture of white wheat and rye flour: so the dough becomes militant and softer. Cooking starts with a classic way takes a large amount of time and strength. Using yeast, you will get a finished product faster than on Zakvask.

Ingredients

rye and wheat flour - 300 g;
warm water - 0.4 l;
sugar - tablespoon;
salt - teaspoon;
dry yeast - 10 g;
vegetable oil - 2 tbsp. l.

Cooking

Yeast Pour in warm water, add salt, sugar. Capacity Leave for 15 minutes.
Add sunflower oil to the mixture, mix. Add yeast.
Mix the dough, cover the film, retain for 60 minutes.
Mix the dough, leave to stand 40 minutes.
Preheat to 220 degrees oven, bake bread in the form of 40-50 minutes.

Homemade malt bread

Homemade malt bread contains a large number of vitamins (A, B, C, E, K, PR) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have favorably affect the functions of the digestive tract. Such a product has a rich dark color due to the malt. Using rye bread is useful for health promotion.

Ingredients

white flour - 200 g;
rye flour - 330 g;
water - 400 ml;
malt - 40 g;
dry or fresh yeast - 20 g;
honey / sugar - 2 h.;
sugar - 2 tbsp. l.;
coriander - 0.5 h.
cumin - 0.2 h.;
nutmeg - 1/10 h.;
vegetable oil - 2 tbsp. l.

Cooking

Malt pour boiling water, stir carefully. Cover.
Add dry yeast, spices, salt. Mix well.
In warm water, dig sugar, honey, stir.
Pour the mixture into flour, mix everything. Add a warm malt, gently mix to homogeneity.
Lubricate with vegetable oil shape, lay out after kneading the dough, leave in a warm place.
Make cuts from above.
Bake 50 minutes.

Without wheat flour

Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still be saturated and enjoyable. Bukaka is suitable for losing weight that use low-calorie food.

Ingredients

ripple flour - 11 tbsp.;
water - 4 tbsp.;
zakvaska - 3 tbsp.;
vegetable oil - 3 tbsp. l.;
sugar - 5 tbsp. l.;
salt - 1 tsp;
coriander (grain) - 2 tbsp. l.

Cooking

The dough is preparing for 3 days. On the first day 4 tbsp. The riding flour is poured 4 tbsp. Boiling water, stirred. Leave the mixture for a day.
On the second day they are added a quasy thick, stirred. Add 3 tbsp. Sugar spoons and 1st art. Rough flour.
On the third day, salt, sugar (2 articles), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
The shape is lubricated with oil, form a loaf. Leave for 3-4 hours.
Bukaka put baked for 90 minutes.

Rijan-wheat loaf with raisins

Relief rusty-wheat loaf with raisins will love to adults and children. Thanks to the addition of dried fruits, ready-made products will contain a lot of useful minerals, vitamins, polysaccharides. This dish is satisfying, because 100 g of raisins - 264 kcal. If you don't like raisins, there is an allergy to it, dried fruits can be replaced with cumin, sesame, candied, bran and other additives.

Ingredients

water - 1.5 glasses;
dry yeast - 7 grams;
light raisins - a handful;
whole grain and rye flour - 2 glasses;
brown sugar - 2 tbsp. l.;
olive oil - 2 tbsp. l.;
salt is a teaspoon.

Cooking

Mix flour, salt, yeast, sugar. Add warm water, olive oil. Mix the dough.
Add raisins in the dough, mix.
Lubricate the bowl with oil, put the dough. Cover the tank with the film, leave to stand 2 hours.
Put the dough on the table, divide into several parts. Form the products.
Cover the towel, leave for 1 hour in heat.
Bake 30 minutes.

Traditional custard bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. Preparation of the test takes longer than when baking ordinary loaf. The finished product has a pleasant taste and soda flavor, the dough takes any form you need. With rye custard, you can pour adults and children.

Ingredients

flour, wheat - 350 g, from rye - 200 g;
water - 0.5 l;
extruded yeast - 30 g;
sugar - 2 tbsp. l.;
salt - 1 tsp;
dry malt - 2 tbsp. l.

Cooking

Two tablespoons of malt mix with wheat flour, brew hot water.
Mix the dough thoroughly for a fork. Leave aside so that it is cooled.
In another bowl, dig yeast with a glass of warm water, add sugar, salt.
Add brewed dough, mix. Leave the dough for 2.5-3 hours, under the towel.
Check carefully, form a loaf, lay out in the form.
Send rye bread to the oven for 50 minutes.

Rye bread on kefir in the oven

If you do not know how to bake a black bread at home, take it on service this recipe: it is simple, does not require special knowledge. The product cooked on a kefir test has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, then the crust of bread becomes tough and no towel softening it. Try and enjoy a bright taste.

Ingredients

water - 55 ml;
dry yeast - 4 g;
kefir - 250 ml;
rye flour -100 g, wheat - 300 g;
salt to taste.

Cooking

Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
From the test form the ball, cover it, leave for 20 minutes.
Perfect once again, leave under a towel for 10 minutes.
Swipe. Form the ball. Put on the baking sheet, do cuts. Leave for 60 minutes.
Bake the bread of 30 minutes in a regular oven.

Without yeast

A simple cutless rye loaf turns out the same delicious as with yeast. The use of fermentation products is not always possible, because some people can have allergies on them. If you cook everything strictly according to the recipe, then baking is delicious, tender, without sourness, as it can be from the bell. The minus of this method of cooking of a real rye product is that the whole process takes about 7 hours.

Ingredients

hammer rye - 320 g;
basin - 0.5 bag;
sugar - 2 tbsp. l.;
kefir - glass;
soda / salt - 1 tsp;
raisin - a handful;
creamy oil - 50 g.

Cooking

Prepared Raisins Grind, pour with water.
Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of oil, kefir. Take a spoon, mix until the mixture is soft.
Add water, raisins, mix.
Put the dough on the table. Dark up to elastic state.
Form, put in shape.
Put on the temperature of 220 oven, bake about 45 minutes.