Homemade bread recipes from different types of rye flour - in the oven, bread maker and slow cooker. How to bake rye flour bread at home

15.10.2019

Any housewife can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

Theme healthy eating worries many people. Unfortunately, the products of many bakeries and bakeries are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

rye flour - 250 grams;
Wheat flour- 170 grams;
fresh yeast - 10 grams;
warm kefir - 170 ml;
boiled water at room temperature - 80 ml;
salt and sugar to taste;
butter - 10 grams;
caraway seeds - half a tablespoon;
flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, let's start with dough first. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Whisk all ingredients until smooth, then leave the mixture alone for five minutes.

When the yeast is swollen, add four tablespoons of rye and two tablespoons of wheat flour to it. Stir the food again, then close the bowl tightly with the lid. Send the dough to a warm place for an hour and a half.

When time has passed, mix the base with the oil, flaxseed, and remaining flour. Knead the dough and let rise. After two and a half hours, you can bake the bread. Transfer the dough to a board, crumple and place in a baking dish. If you want the loaf to turn out lush, then cover the workpiece with cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the dish in the oven. After ten minutes, turn the heat down to 210 degrees. Half an hour later, fresh homebaked bread he'll be ready. To make the crust beautiful and ruddy, you can grease the surface with liquid jelly. Cover the loaf with a clean towel and let cool.

Delicious aromatic bread will be an excellent accompaniment to the first and second courses. You can also use it as a base for sandwiches with any fillings.

Homemade rye flour bread in the oven

This time we propose to knead the dough with kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

rye flour - 450 grams;
wheat flour - 250 grams;
dark kvass - 500 ml;
olive oil - three large spoons;
salt - a tablespoon without a slide;
dry yeast - one tablespoon;
rye bran and flax - three tablespoons each.

Below you can read a simple recipe for oven-baked rye bread.

Pour the kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, combine the yeast and salt. Pour in the dry mixture of warm kvass and butter. Stir the ingredients until the mixture is smooth.

Sift both flours into a bowl, add flaxseeds and ground bran. Lubricate your hands vegetable oil and knead the dough until it becomes sticky. Collect the workpiece into a lump, cover it with a thick napkin and heat it for one hour.

When the specified time has elapsed, knead the dough again and divide it in two. Oil two rectangular Silicone forms... Put the blanks in them and level the surface. Cover the dough again with a cloth and let it sit for half an hour.

Bake the bread 50 minutes until tender.

Brewed rye bread

Many housewives believe that it is better to bake homemade loaves in the oven. Therefore, many of them use a bread maker only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

peeled rye flour - 200 grams;
wheat flour of the first grade - 110 grams;
dark dry malt - three large spoons;
ground coriander - one tablespoon;
buckwheat (or any other) honey - two spoons;
small dark raisins - 60 grams;
chicory powder - one spoon;
boiling water - 220 ml;
sunflower oil - two tablespoons;
coarse table salt and caraway seeds - one teaspoon each;
balsamic vinegar (dark) - tablespoon;
dry yeast - one and a half teaspoons.

Delicious rye bread at home in the oven is prepared as follows.

Combine malt and ground coriander in a deep bowl, then pour 80 ml of boiling water over the dry mixture. Combine the remaining liquid with honey in a separate bowl. After a while, combine both mixtures and mix them well. Rinse raisins and soak in hot water.

Pour oil and vinegar into the bowl of a bread machine, add salt and honey. Sift both flours into a suitable bowl, then combine with cumin, yeast, and raisins. Whisk all dry foods, then transfer to a bread maker. Set the kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for a while. Form the dough into a loaf and place in a greased baking dish. Cover the food with cling film and let rise for an hour and a half.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and sprinkle the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to make a delicious aromatic loaf without using yeast.

You will need the following products:

three glasses rye flour;
half a glass of oatmeal;
two glasses of kefir;
one chicken egg;
a teaspoon of soda (no slide);
one dessert spoon of salt.

How to bake rye flour bread at home? Use this simple recipe.

Pour kefir into a deep container and mix with baking soda. As soon as the liquid starts to bubble, add salt and an egg to it. After that, you need to add a glass of flour and cereals. Stir the food and add the remaining flour to it.

Knead the sticky dough with your hands, shape it into a loaf and place it on the parchment. Sprinkle flour on the workpiece and send it to the oven for one hour.

Rye bread roll on onion skins

If you love to bring original culinary ideas to life, then take note of this recipe.

Required products:

onion peel - one handful;
water - 350 ml;
white flour - 300 grams;
rye flour - 200 grams;
salt - two teaspoons;
sugar - one teaspoon;
dry yeast - two teaspoons;
vegetable oil;
one large onion.

How to properly bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. Then cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) to brew, and then add sugar and yeast to it. As soon as a lush "cap" appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it needs to be rolled out into a narrow, long layer. Lay out fried onion on the surface, and then roll the dough into a roll.

Cover the piece and let it sit for another 40 minutes. After that, transfer the future bread to a baking dish and bake it in the oven until tender. If you don't have time to design a roll, then you can simply add fried onions to the dough. But in any case, you will get very tasty product that the whole family will enjoy.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven, you can cook not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

serum - 450 ml;
ghee - two large spoons;
salt to taste;
honey - two spoons;
dry yeast - one sachet;
wheat whole grain flour- 350 grams;
rye flour - 150 grams;
walnuts and peanuts - 70 grams each;
sunflower seed - 50 grams;
flax, raisins, dried cranberries and dried apricots - 50 grams each;
sesame seeds - four tablespoons.

Festive bread made from rye flour at home is easy and quick to prepare.

First, sort out the dried fruits, rinse them and soak them in hot water. Then cut the dried apricots into small pieces. Walnuts break and fry quickly in a dry skillet.

Heat the whey and then mix it with honey, salt and ghee... When the mixture has cooled to 40 degrees, add yeast to it.

Sift flour and combine with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, brush them with oil and sprinkle with sesame seeds. Then transfer the dough to baking tins, cover them with plastic wrap and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and can be served to guests. If you prepare a treat in the evening, then the next morning a gorgeous breakfast awaits your family. Cut the bread into slices and carry it to the table with butter, hot tea or coffee.

Tea-infused yeast-free bread

If you have ripe sourdough at your disposal, be sure to use it for making homemade fragrant bread.

Ingredients:

rye flour - two and a half glasses;
sourdough - 200 grams;
warm water - 80 ml;
tea brew - 140 ml;
sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Stir the food, cover it with a cloth and let it "mature" in the heat for three or four hours.

When the dough doubles in size, add tea leaves, flour, salt and sugar to it. Knead the dough (it should be quite sticky), and then cover it with foil and let it stand in a warm place for an hour and a half.

Lay out the workpiece on the table, and then give it the desired shape. To make it easier, keep your hands wet with water at all times. Lubricate the shape butter and put the workpiece in it. After this, the test must be allowed to rise again.

Bake the bread in a well-preheated oven for ten minutes, then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or a match. So that the bread is covered with a golden brown crust, grease it with warm water. Remember to refrigerate the treat for a few hours before serving.

Latvian rye bread with milk

Before you is simple and quick way cooking delicious homemade treats... Usually rye bread is made with two types of flour, but this time we will only use one.

Ingredients:

flour - 300 grams
dry yeast - one teaspoon;
water - 50 ml;
milk - 150 ml;
butter - 50 grams;
caraway seeds, raisins and liquid honey - two tablespoons each;
salt and sugar - half a teaspoon each.

Making rye bread at home in the oven is very simple.

Combine water and milk and then heat the mixture to 40 degrees. Pour it into the bowl of a bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, you need to dry it and mix with a spoonful of flour.

Place the dough on a board, sprinkle with caraway seeds and raisins. Continue kneading it with your oil-oiled hands. Ready dough give the desired shape, put the future proofing bread on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve the treat with butter, cold cuts, or main courses.

Recently, it has become very popular to bake homemade sourdough bread. Someone considers this bread to be yeast-free and very useful (in fact, yeast grows in the sourdough). I just love to bake homemade bread. And high-quality and tasty rye bread without sourdough will not work. Rye bread with yeast will be sticky, as if not baked. In addition, at home, no one limits your imagination - you can. add dried fruits, nuts, cumin or coriander if desired. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared to anything - it creates a special comfort in the house. Your family will appreciate your efforts.

Ingredients:

Sourdough - 50 gr.
Water - 400 gr.
Rye flour - 600 -700 gr.
Salt - 1 teaspoon. (I took 1.5, they love my salting)
Vegetable oil - for lubricating molds.

You can make your own sourdough for homemade rye bread. It takes more than one day to make a good rye sourdough, but the baked goods are amazing, aromatic and very tasty. So, we heat water - 25 milliliters, up to 40 degrees, and mix it with 25 grams of flour. Take a half-liter jar at once, and we will prepare the leaven in it. Cover the mixture with a lid, but do not close tightly, you can take cling film and pierce it with toothpicks. We just leave it on the table in the kitchen.

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the starter culture. We leave until the next day. On the third day, we again follow a mixture of 100 milliliters of water and 100 grams of flour, mix everything, cover again until the next day. On the fourth day, you can hide the sourdough jar in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake delicious homemade rye bread.

How to make homemade rye bread

1. First, knead the dough from water, flour and sourdough. Water should be taken warm. Flour about 300 - 350 gr. The consistency is like a rustic thick sour cream.

2. Dough at room temperature 9-12 o'clock is suitable. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to put the dough at night. For example, it was kneaded at 12.00 at night and in the morning it is ready. Add salt to the finished dough, the rest of the flour (300 - 350 g). Stir conveniently with a wooden spatula.

3. The dough turns out to be very thick, it is a little difficult to stir it, but the spatula successfully copes with this task. Later, when proofed, it will become a little more liquid. It is not necessary to knead for a long time, it is enough just to mix well so that there are no lumps. We cover the dishes with the dough with a towel and leave to proof.

4. After about 1.5 - 2 hours the dough will increase in volume by 2-3 times. If you kneaded in a transparent bowl, you will see how airy it became - very beautiful! Now you can prepare for baking.

5. Simple aluminum bread molds can be used. They must first be greased with vegetable oil so that the bread can be easily obtained after baking. From this amount of dough, three loaves of about 350 grams are obtained. Divide the dough into three parts, put it in molds and carefully align. It is convenient to mold with wet hands, as the dough is very sticky. And again we put on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

When the dough has doubled in volume, it can be sent to the oven. Bread is baked at a temperature of 180 degrees, 40 minutes. The oven must be preheated in advance, so that the bread does not overstay. If you have electric oven, choose the convection mode - everything is baked on it evenly. The finished bread is taken out of the molds and placed under a towel to cool.

Homemade rye bread recipes

Can't name tastier dishes than a hot homemade, fragrant bread, only in the heat of the heat, standing on the table and waiting fresh oil, cheese and meat products. The picture is picturesque and very appetizing. You can recreate such one yourself and bake delicious homemade rye bread with your own hands, delighting your friends and loved ones.

It is not very easy to bake rye bread, but if you learn some wisdom, know the sequence and stock up on suitable products, you can master the science of baking quickly and thoroughly. The most proven and homemade recipes will help with this, which will come in handy more than once and will definitely please everyone who will taste your homemade bread.

Homemade rye bread in the oven

Rye flour - 300 grams.
Wheat flour - 200 grams.
Whole wheat flour - 20 grams.
Sunflower oil - 2 tablespoons.
Malt - 40 grams.
Yeast: dry - 1 tablespoon, fresh - 20 grams.
Hot water (boiling water) - 80 milliliters. For malt.
Warm water - 350 milliliters. For the test.
Honey - 2 tablespoons.
Sugar - 2 tablespoons.
Salt - 1.5 teaspoons.
Caraway seeds, coriander, nutmeg - in the dough and for sprinkling, to taste.

This bread recipe is very successful, and most importantly delicious, it does not differ in any way from expensive high-quality bread in the store, but, since it is homemade, it will definitely bypass any purchased baked goods in terms of taste. We begin by diluting the malt in hot water, stirring the mixture very thoroughly, leave, covered, until it becomes barely warm.

Delicious and aromatic homemade rye bread is obtained if you sift the flour well and correctly calculate the proportions so that the dough is not heavy and hard. So, pour all the sifted flour into a bowl (all three types), add salt, ground nutmeg, ground coriander and caraway seeds, dry yeast, and mix.

In a separate bowl, you need to mix honey and sugar, and all this is well diluted in warm water. And then add to flour, then add malt, and gradually sunflower oil. Knead the dough without adding flour, although it will be very sticky to your hands. After - cover and set to rise for no more than 3 hours.

When the dough has come, put it in a mold, lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then put it in the oven for 10 minutes at 220 degrees, then reduce to 200, and set for another 40 minutes, but regularly check the bread for readiness (everyone has different ovens).

Homemade rye bread in a bread maker

This is a recipe for "Borodinsky" custard bread, just suitable for a bread machine, incredibly tasty and satisfying. One loaf weighs 750 grams after cooking.

Rye wallpaper flour - 330 grams.
Wheat flour - 75 grams.
Dry yeast - 1 teaspoon.
Dry sourdough - 1.5 tablespoons.
Honey or molasses - 1 tablespoon.
Sugar - 2 tablespoons.
Salt - half a teaspoon.
Water - 140 milliliters.
Sunflower oil - half a teaspoon.
Whole coriander - to be sprinkled on top of our homemade rye bread.

Homemade bread infuser

Rye flour - 75 grams.
Hot water - 250 milliliters.
Malt - 3 tablespoons
Ground coriander - 1.5 teaspoon.

The brew is prepared from a mixture of flour, malt and coriander, poured over with boiling water. The tea leaves must be put in a warm place before they cool down, it can be put into a thermos, many housewives recommend putting it in the oven at the minimum temperature so that it is warm, after about 2 hours it will be ready.

Now add the already cooled tea leaves, then the molasses or honey diluted in water, and then - the rest of the ingredients, put the bread maker on the "kneading dough". When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave up to 3 hours. After - for 1 hour and 10 minutes you need to put the bread in the "baking" mode, with a medium crust. Let it cool down and taste the delicious homemade rye bread "Borodinsky".

Homemade rye bread with yeast

Rye flour - 130 grams.
Wheat flour of the 2nd grade - 260 grams.
Fresh yeast - 15 grams.
Salt - 10 grams.
Sugar - 5 grams.
Honey - 1 teaspoon.
Warm water - 250 milliliters.
Softened butter - 10 grams.

We need two vessels, in the first you need to mix half of the available flour and a glass warm water, in the second - dilute the yeast with the addition of sugar in warm water (50 milliliters will remain). Leave the ingredients for 40 minutes in a warm place under a tea towel.

After the allotted time, you need to knead the dough from the contents of the two vessels that we filled earlier, adding all the ingredients on the list to the mixture. Mix well, if necessary, you can add one or two tablespoons of flour. Then we form rolls of homemade bread and put them on baking paper, send our bread into the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as blowing, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected products, it will definitely please everyone, whoever tastes it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

Rye flour - 250 grams.
Barley flour - 250 grams.
Baking powder - 1 sachet.
Butter - 100 grams.
Sugar - 50 grams.
Whey - 1 cup
Hazelnuts, crumb - 50 grams.
Ground cloves, ground cinnamon - half a teaspoon each.
Whole coriander - 1 teaspoon.
Yogurt without additives - 1-2 tablespoons.
Sunflower oil - to lubricate the mold.

Making such homemade rye bread is very simple and quick, you don't have to wait and stand in the kitchen for a long time. You just need to mix all the dry ingredients, spices, sugar, baking powder and flour, then add butter by rubbing it with your hands and dilute with whey. Mix everything well, adding nuts, knead the dough.

Spread the mold with butter, pour in the dough, grease with yogurt on top, put in the oven for an hour, at a temperature of 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

Rye flour - 2 cups
Wheat flour - half a glass.
Dry yeast - 11 grams.
Malt - 15 grams.
Water - 300 milliliters.
Honey - 70 grams, it is better to take buckwheat.
Sugar - 2 teaspoons.
Salt - 1 teaspoon.
Olive oil - 5 tablespoons.
Raisins - 100 grams.
Dried apricots - 50 grams.
Pepper, sweet, Bulgarian, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker, this will significantly reduce the cooking time and will delight the whole family. We mix all the ingredients, which we then fill with water and mix well. Then we send it to the multicooker bowl pre-greased with sunflower oil for 3 hours in the "bread" mode.

After this time, you need to sprinkle the table with flour, on which put the dough from the multicooker bowl, knead the dough well, and send bread to the multicooker again for another 1 hour. After the allotted time, open the multicooker, turn it over into a plate or on a kitchen board, put it upside down in the bowl and send it for another 1 hour until fully cooked. We take it out, wait for it to cool down, try it with different additives, for example, butter or cheese, salmon and herbs.

Homemade rye bread with coffee

Rye flour - 1 glass.
Wheat flour - 1 glass.
Dry yeast - 2 teaspoons.
Salt - 1.5 teaspoons.
Ground black pepper - 1 teaspoon.
Natural ground coffee- 2 teaspoons.
Water - 330 milliliters.
Poppy - to sprinkle the bread.
Yolk - for greasing bread.

We brew strong coffee, which we add, while still hot, in 100 grams of rye flour and mix well. Then, when the mixture is still warm, pour dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour out the remnants of rye, and all the wheat flour, as well as salt, mix again and leave to come up for 40 minutes.

We form a loaf of bread, leave it for another 45 minutes - an hour, after which we transfer it to a mold greased with sunflower oil, grease it with whipped yolk and sprinkle our homemade rye bread with poppy seeds generously. We put the oven at 230 degrees, leave the bread to bake for 40 minutes.

With or without sourdough, with or without yeast, homemade rye bread can be prepared with various additives, dried fruits, dried vegetables and fruits, berries, the most interesting spices, nuts and other not boring ingredients.

Today, love for everything natural and domestic is more and more embracing the world. More and more people prefer to cook their own products, which in most cases are bought in the store: boiled pork, sausages, ice cream and, of course, bread. Moreover, finding recipes is not at all difficult.

Rye bread appeared in Russia in the 17th century; before that, only wheat was generally baked. But since then, it is black bread that has been one of the favorites on the table. After all, it is also useful (contains fewer calories), and delicious. And baking it is not as difficult as it seems.

Homemade black bread recipe

You can bake bread both in a bread machine and in a conventional oven. Only the dough preparation technologies will differ. In the first case, the hostess just needs to put the food in the oven and get the finished product. In the second, you will have to knead the dough yourself.

To make regular rye bread, you don't need as many ingredients as you think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g wheat flour; - 180 g rye flour; - 1/2 tsp. salt; - 1/2 tsp. sugar; - 1.5 tsp. dry yeast; - 1/2 tbsp. The specified dosage of products is enough to bake one half-kilogram loaf of black bread.

Making bread is not difficult. If you are going to do everything in the oven, then simply load the products in the order indicated in the list. If you plan self-cooking test, follow the further recommendations. To begin with, slightly heat the milk and dilute the yeast in it, let the brew brew. At this time, start kneading the dough. Combine all products in turn and mix thoroughly. Do not forget to add milk with yeast here. Your main task is to get soft elastic dough without any lumps. After kneading, let the dough stand in a warm place. Cover with a towel and place it close to the battery. Tap a couple of times and then you can start baking. Put the dough in a mold, let it rise a little and place in an oven preheated to 180-200 degrees. Leave for 40 minutes - an hour.

You can check the readiness of the baking by simply piercing it with a long toothpick. If, after pulling it out of the bread, crumbs remain on it, then the baking is not yet ready.

To add a special taste to rye bread, you can sprinkle the dough (even before you send it to the oven) with caraway seeds. The taste of the product will be very interesting.

The recipe for traditional "Darnitsa" bread is as follows. For cooking you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp. dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp. salt; - 1.5 tbsp. milk powder or cream; - 1 tsp. cocoa - 1 tsp instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.

Sift the flour first. This is necessary so that she breathes, and the dough turns out to be more fluffy, while the bread is more spongy. Then arrange the ingredients for making the bread in a specific order. For starters, flour, salt, milk powder, honey, cocoa and coffee. Then make a depression in this mixture and add dry yeast, vegetable oil, water, vinegar into it. Mix everything very well and let the dough stand. Then place it in the mold and place it in the oven. After cooking, let the baked goods cool down and you can eat the bread.

Borodinsky also belongs to the number of black breads. You will need sourdough to make it (even if you make this bread in a bread maker). For a loaf weighing 750 g you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp. ground coriander; - 75 g rye flour; - 250 ml of hot water. for the dough: - leaven; - 135 ml of water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g rye flour; - 75 g wheat flour of the second grade; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp. dry yeast; - coriander for sprinkling.

You can purchase specific products such as gluten, malt, and dry sourdough at specialized bakery stores. Alternatively, you can order these products online.

First, make a sourdough starter. Sift rye flour into a bowl, add malt and ground coriander to it, pour boiling water over and mix everything thoroughly. Then leave to brew for 2 hours. It is better if at this time you put the starter in a place where it is well kept warm - a thermos or a preheated oven.

Make a dough: stir the honey in the water, then add the cooled sourdough to it and add all the other ingredients. Knead a soft and elastic dough. After kneading, smooth out the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread to bake in the oven until tender. Homemade variations of "Borodinsky" bread are no less tasty than store-bought ones.

What to consider when making brown bread yourself

If you are kneading the dough with warm water, you can use the accelerated baking mode (useful for making bread in the oven).

Remember that you can add anything to black bread. If you are not very fond of just rye bread, you can add cheese, fried onions, garlic, herbs and even sausage while kneading. The only thing to consider: such bread is stored for only 2 days and only in the refrigerator.

If you are going to use compressed yeast rather than dry yeast, pre-dilute it in warm water and leave to ferment for 20 minutes in a warm place. This will become the main condition for delicious baked goods.

Do not hide the prepared bread immediately in the bag. Let him catch his breath. Otherwise, it will get wet and deteriorate. If stored properly, homemade bread can be stored for about 4 days.

Rye bread is undoubtedly one of the most interesting products in terms of taste and preparation.

It is very difficult to cook and many professional chefs consider rye loaves a masterpiece among their pastries.

However, you should definitely try your hand at it.

If you scrupulously follow the recipes, adhere to all the nuances of technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does it disappear from the table at such a speed, but if hot loaves of rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are a lot of technologies and recipes that allow you to bake fragrant "black" bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, on a specially prepared sourdough or brewed.

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When such flour is squeezed into a fist, the resulting lump does not disintegrate immediately, but when you press your finger on the surface, a print pattern should remain on it.

Before kneading the dough, the flour is sieved without fail. Sifted flour bread turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature regime. Baking rye bread at home in the oven should be strictly following the instructions, this is due to the different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 g high-quality rye flour;

50 ml non-aromatic, rast. oils;

150 ml low fat milk;

130 g white flour;

1.25 l of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. tablespoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried caraway seeds.

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and, pouring in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dissolve instant yeast in warm but not hot milk. Add all the sugar at once, 2 tablespoons of white flour and, stir well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, transfer two types of flour: rye flour and white baker's flour on a fine sieve, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process the hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and set aside warm.

8. The readiness of the dough for further processing is determined by doubling the volume, or even slightly more. Knead the dough lightly and divide by portions, place in the tins prepared for baking.

9. Turn on the oven and slightly preheat it (up to 30 degrees), remove the tins with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the bread that has come up with warm, never cold water, sprinkle with remaining seeds.

11. Bake this bread first for a quarter of an hour at 200 degrees, then twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Brewed rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l .;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp spoons.

1. Mix white flour (150 gr.) With malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring in boiling water, stir well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the malted flour and dissolved yeast and stir until smooth. The result is a dark brown liquid flour mass.

5. Pour all remaining flour into the thin flour mass and knead into a tough, non-sticky dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the lower shelf and heat it to 220 degrees.

8. Pound the larger dough with your hands, sprinkle with flour and transfer to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough is fine, place the roasting pan in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will "ripen".

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten Art. spoons of coarse rye flour;

10 grams of sugar;

A two-hundred-gram glass of water.

1. Dilute a part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour in granulated sugar, stir it several times, with short interruptions and, after covering with a cloth napkin, leave for a day.

3. At the end of the time, stir in 2 more tablespoons of flour and dilute with water to the same consistency. Leave it under a napkin for another day.

4. Please note that the leaven should not be thick, so when adding flour, always dilute it to thickened sour cream with cold boiled water.

5. On the third day, the leaven acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, dilute with water if necessary and leave again for a day. The leaven will be fully ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and close the remaining part tightly, put it in the refrigerator for storage.

8. The storing starter culture must be “fed” with flour once a week, otherwise it will “perish”.

Homemade rye bread in the oven with sourdough

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter culture according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaceable with dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave to rise for 5 hours. In the process of dough, it will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the brew that has come by this time.

3. Add spices, sugar and salt, add butter and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (s) for 3 hours. It is recommended to fill out the forms with dough by one third.

5. Sprinkle dough with peeled seeds and bake in a warm oven.

6. Bake for 45 minutes to an hour at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 g white and 250 gr. rye, coarse flour;

Refined, non-aromatic oil - 1 tbsp. l.

200 ml of curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Cage salt and granulated sugar - 1 tsp each.

1. Dairy products warm up to room temperature in advance.

2. Then mix with 150 ml warmed up to thirty degrees boiled water and dissolve salt and granulated sugar in the resulting mixture.

3. Squeeze rye and baker's wheat flour into a mixing bowl, add yeast little by little and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process, you feel that it turns out to be excessively tight, add a little water.

5. Correctly kneaded dough is elastic, smooth and soft.

6. Cover the dishes with the dough with a cloth napkin and set to "rest" for half an hour.

7. Pour in a little and evenly oil, knead with your hands until completely absorbed.

8. Then transfer the dough to a slightly warmed-up dish and leave, covered with a “proofing” towel for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form it into a round loaf.

10. Transfer it to parchment in a brazier and leave, covered with a towel, for half an hour, for the final proofing.

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with the dough in the oven, sprinkle the walls with plenty of water.

Fast, yeast-free, rye bread at home in the oven on kefir

Sour milk from "factory" milk, or medium fat kefir - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A bit of a mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with baking soda and leave for a quarter of an hour on the table. Do not do this on a stove or in microwave oven, best of all on a battery or by putting a container with sour milk in warm water.

2. Then mix the salt, granulated sugar and mixture provencal herbs in a separate bowl. Pour in the increased kefir and knead the dough, very little by little adding the sifted flour.

3. We take the whole portion of rye flour, and first you should take one glass of wheat flour and then, when kneading, adjust the thickness of the dough with it. It should be quite soft and not liquid.

4. Cover the mold, or the brazier with parchment, transfer the kneaded dough into it and set it to "rest" for a quarter of an hour, covering with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven for heating.

5. After that, make a longitudinal incision and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with caraway seeds and coriander, about 8 g;

50 grams of malt;

300 ml of water (brewed);

Baking flour - 650 grams;

10 grams of fresh (bread) or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp evaporated (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the dough brew. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with the infusion with foil and put it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.

2. Next, take up the preparation of the dough. Dilute the brew with a glass of cold water. Add yeast, stir to dissolve, and add the whole serving of wheat flour. After finally stirring everything, let it stand and come up to the dough for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after slightly cooling, add the mixture to the matched brew.

5. Gradually adding wheat baking flour, knead a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough stand.

6. After two hours, transfer the dough to the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough to a mold or simply on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and slightly softened, bake the loaves at 180 degrees. Time - 1 hour.

Homemade rye bread in the oven - tips and tricks

Do not overexpose the dough during proofing, otherwise it will tear during baking and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

To make the bread rise evenly when baking, stick the pasta into the dough in several places.

Rye bread will bake better with a container of water in the oven. Also, before placing the frypot with dough, the walls oven sprinkle abundantly with water.

When kneading the dough, the recommended proportions must be strictly observed. The crumb of rye bread baked from too batter is sticky and too wet. From thick - too dense and quickly stale.

... Children love "Karelian" bread very much, you can experiment with the recipe to please your naughty little ones. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth slightly reducing their amount. The rye bread with the addition of small pieces of hard marmalade is simply delicious.

If you have a talent for baking, try baking bread from two at once. different types dough - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.

Most likely, you, like everyone else, missed homemade rye bread. Since in terms of taste, it is much superior to store bread, and there is more benefit from it. Because it does not contain various additives and leavening agents, which are certainly found in store bread. We suggest making homemade rye bread in the oven.

Basic recipe

If you decide to make homemade rye bread, but do not know how, then this method is for you.

So, we need:

A glass of rye flour,
A glass of ordinary flour
A pinch of salt and a spoonful of sugar
Some yeast.
400 milliliters of boiled, preferably not cold, water
Two tablespoons of vegetable oil.
Sesame, coriander, cumin (the amount of these cereals can be any important, so that it does not exceed the amount of flour).

So, let's proceed directly to making the bread itself.

The first step is to make the bread powder. Sift through each flour you will be using.

In the bran that remains, add spices and pound well. The following ingredients must be added to the flour: salt, sugar, dry yeast, pour in the above indicated amount of water and knead the dough well.

After that, the resulting mass must be placed in a warm place and wait until the dough approximately doubles in volume. Then add oil and knead a second time.

The form that is intended for baking this bread must be carefully oiled and dusted with plenty of flour to avoid burning. Let's move on to the process of filling out the form with a test.

If you want the bread to be denser in consistency, then fill out the form by one quarter, and if you want the bread to be more fluffy, then fill out one third of the form. Next, you need to make the surface of the future bread as flat as possible and sprinkle it with chopped spices with bran. After that, the mold must be covered and again put in a warm place and wait for the yeast to do its job.

In principle, the whole process remains only to place the form in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. Then you need to bring down the temperature by twenty degrees and continue to bake for another half hour.

The bread must be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We need the following ingredients:

Half a kilogram of rye flour,
A pinch of salt
A tablespoon of yeast
Two glasses of water.

We need to place these products in one container and mix them well.

When the mass has lost all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it has increased in volume. When the dough fits, take it out and give it the desired look. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, the bread is round.

On the surface of the future bread, it is necessary to make a couple of shallow cuts, and then send the whole thing to the oven.

By the way, in advance you must heat the oven to two hundred degrees. It takes about half an hour to bake the bread. By tapping on the bread, we check its readiness. Have ready-made bread the crust should be firm and crispy. That's all the bread is ready. It remains only to take it out, cover with a towel and let it cool.

As you have seen, there is nothing supernatural in the preparation of rye bread. By the way, people with diabetes and heart disease need this bread in their diet.

Hop sourdough bread

For cooking yeast-free bread can be cooked hop sourdough... It can be kept in the refrigerator. Before you start using it, you need to "wake up" it.

How to make a hop starter

We select 2 - 3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
We put in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
In the morning we go to look at the dough, you can see that bubbles have appeared.
Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This suggests that the process has begun and the smell of the dough is pleasant.
After an hour, we add 2 tablespoons of rye bran, and again put the product in the heat for two hours. Hop dough does not work as fast as store yeast. After the dough has risen and entered into force, you can bake bread.
Add two large spoons of rye bran, pour in a small amount of water, in which a dessert spoon of honey was dissolved.
Add some salt. Mix, add 70 g rye malt, mix, add sifted rye flour.

Dough preparation

We take peeled flour. It is imperative to sift the flour, because our bread should turn out to be alive. The dough needs to breathe, and oxygen is needed to breathe.
Add flour little by little, knead with a spoon, not with your hands so that the dough does not turn out too thick.
Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower oil, if only it is unrefined, alive and healthy.
Add a handful of raisins to the dough, mix thoroughly. You can, of course, bake bread without raisins, but it tastes better with raisins, and you shouldn't consider raisins a dessert - it's just delicious healthy food.
Put the dough into a greased form with vegetable oil, compact it.

Bread baking process

The dough is applied to a third of the mold volume, our molds are high, so it comes out less. Now cover the dough with a napkin... In general, the kitchen should always have linen napkins or linen towels.

An hour later, we observe pleasant changes - the dough has risen, but let it stand still. After another hour, you can set to bake, but first we will grease the bread with sweet tea. So, we grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and send to the oven, preheated to 200 degrees. Across 50 minutes the kitchen is filled with the smell of rye bread.

We are waiting a little more take out, let cool slightly. We help the loaves of bread to get out of the mold. These leavens are an individual thing, they differently can behave, some wake up quickly and act actively, while others need to be rocked for a long time.

It depends on such factors as the quality of hops and flour, temperature. It is for this reason that you must understand in advance exactly how it works. So that in the future you will get wonderful pieces of rye bread.

This bread goes well with a glass of milk or a bowl of soup, even though it's with raisins. You can also eat bread just like that. After all, it is not for nothing that they say - daily bread.

This time we baked rye bread with hop sourdough malt. With the same leaven, we can make another portion of the bread.

Yeast-free bread

Now every now and then you hear that baking with yeast is harmful and dangerous for health. To be honest, I don’t think these baked goods are more dangerous than a dirty environment or radiation from microwaves and Wi-Fi. Of course, if you use it more than you need, it will lead to negative consequences, but, as you know, everything should be in moderation.

In the Russian Empire, soldiers were fed stale bread, they waited for the waste products of the yeast to leave it. And today the so-called yeast-free bread has become popular.

Yeast-free bread is lively, healthy and tasty. Frankly, I do not bake it all the time, because it takes quite a lot of time, and I sorely lack it. But with all this, I cannot deny myself this pleasure.

How to make yeast-free bread starter

Put a glass of hop cones in a saucepan and fill it with two glasses of water, put on fire, cook for 20 minutes, as soon as the contents in the saucepan boil, reduce the heat, and continue to cook over very low heat.

Stir lightly so that the petals are submerged in the water. Then turn off the fire and let the contents cool.

The cooled hop broth is necessary strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it should be warm, because we have to add some more components to it, which are better to be introduced at a given temperature.

I warn you right away that it is necessary to take flour-grit, which must certainly be sieved in order to saturate it with oxygen.

It is advisable to take factory-made whole grain wheat flour, if you do not find one, you can take flour of the 2nd or 1st grade, but in no case should it be refined.

You need to add enough flour so that the mass resembles sour cream in consistency.

Making bread at home

More and more often, modern people have the desire, and sometimes the need to cook on their own at home what they usually bought in the store. Among such products are bread and bakery products... There are many reasons for this: from the desire to control the process of kneading dough and baking to profitability compared to a store product. It is believed that bread made at home is much healthier and safer than a similar product in the store.

Experienced chefs prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. The recipes can be very different from the original.

For example, you can cook mustard bread, a feature of which is golden brown characteristic yellow color... For cooking, you need to use mustard oil instead of ordinary oil, the amount is at your discretion, but not less than 30 grams. Such bread is formed in the form of a loaf with wrapped edges and cuts in the middle, it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is the option of adding buckwheat to ordinary flour.

For this, about 100 grams of buckwheat is ground in a coffee grinder. Well-chopped nuts are used as an additional ingredient (it is best to use hazelnuts chopped with a blender). This component appears at the stage of the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, previously on 20 minutes soaked in black tea. After mixing all the components into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees for about 40 minutes until the characteristic blush appears.

Rye bread on pumpkin puree

Quite an unusual bread is made using pumpkin puree.

For a start, to 2-3 tablespoons orange juice add sugar, 2 tablespoons olive oil and yeast in the amount of 4 teaspoons. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp mashed potatoes using a blender, it will take no more than 200 grams. Next, the previously prepared mixture with yeast and flour are added to the mashed potatoes so that the dough sticks to your hands, but has a constant consistency.

The dough is transferred into a container greased with vegetable oil and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger are mixed together for the filling. Ready dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with a filling, rolled into a roll and placed on a greased baking dish. Such bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is covered with an orange juice glaze and icing sugar to give an interesting look.

As they say, bread is the head of everything. This is a table decoration, and an appetizing addition to almost any meal. With the right use of spices and patience when preparing the dough, the bread will come out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Homemade rye bread, complemented by nuts and dried fruits, is very useful product, since it has a positive effect not only on the digestive system, but also on health in general.

Such bread is not entirely easy to prepare, however, it is tastier than store counterparts, it turns out to be more aromatic and rather unusual.

You shouldn't think that cooking is like this healthy baking will be too difficult, since novice housewives will only need to follow the recommendations and instructions that were given in the recipe.

So, for the preparation of rye homemade bread with dried fruits and nuts, you only need such components as:

raw hazelnuts (52 g);
high quality wheat flour (210 g);
dried apricots large juicy (54 g);
flower honey (at your discretion);
rye flour itself best quality(120 g);
dark and large raisins (52 g);
Whole wheat flour (210 g);
filtered water (260 ml);
table salt of the finest grinding (12 g);
milk whey (120 ml);
dry fast yeast (12 g).

Preparation:

All types of flour must be sifted into the most suitable bowl, after such a sifting process the product is better saturated with oxygen, and the baked goods will end up fluffier. Yeast should be thrown into the same container with flour, and, preferably, use fresh, not dry. If fresh yeast was used, then it will need to be ground thoroughly with flour until crumbs appear, then add a little salt additionally. Combine filtered water with whey, add it to the container where the dough is, then pour in honey, then knead a dough that should not stick to your hands.

Before you start kneading the dough, you will need pour boiling water over all the dried fruits, leave them for twenty minutes, as soon as the allotted time passes, transfer them to a colander so that the excess liquid is all over the glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

You need to grease a bowl of the most suitable size with refined vegetable oil, you need to roll a ball out of the dough, and place it in a prepared dish. In some warm place, leave the dough bun for several hours, having covered it with a towel.

As soon as the bun made of dough increases several times in size, you need to transfer it to the work surface, pre-sprinkled with flour and knead again. Divide the prepared dough into two equal parts and create sausages that will resemble bread in shape... Transfer the blanks for rye bread to a baking sheet, pre-covered with parchment and additionally greased with some cooking fat.

Leave the rye bread for proofing for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Then lower the temperature to 180 degrees for another fifteen minutes to cook bread.

Recipe for delicious bread with milk

Among the many recipes, special attention can be paid to this one. The bread, which contains milk, turns out to be very tender and pleasant to the taste. Any housewife, having tasted such a delicacy at least once, will definitely appreciate it. And it will not be surprising if she takes note of a detailed description of the preparation of wonderful baked goods.

Now in more detail:

Foods you'll need: four cups of flour, 300 ml. sour baked milk, two or three large spoons sunflower oil, two tablespoons of warm water, one large spoonful of sugar, one small spoonful of salt, compressed yeast - ten gr.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After that, let it stand for about ten or fifteen minutes. Then add salt, butter and milk. After that, gradually add flour. Followed by knead the dough. Transfer the resulting product to a pre-greased bowl, put her in warm for an hour or an hour and a half, beat and let the dough rise. Then knock down again and put in a baking dish. Leave the mass for a while. When the future bread rises, then it should be sent to the oven preheated to 200 degrees and leave for an hour.

Yeast-free bread with rye sourdough

Another recipe delicious bread in the preparation of which you do not need to use yeast, can be an excellent addition to morning breakfast or lunch.

To prepare it you need:

Rye flour and warm water (for sourdough).
For the dough: clean and loose rye flour (500g.),
a large spoonful of sugar
two small tablespoons of salt without top,
two tbsp. tablespoons of sunflower oil,
five tbsp. spoons of sourdough and a glass of warm water.

Preparation:

First it follows prepare the sourdough. With a glass of not very hot (warm water), you need to dilute one glass of flour. Cover the resulting mass, leaving a small crack and send to a warm place. Stir it once or twice a day.

The next day, the mass requires add a little water and add more flour. On the third day, it is recommended to do the same. Only for the fourth one can you use the leaven. We take a certain amount from it. The rest must be put back in the refrigerator and every day follow the scheme described earlier, then there will always be the right ingredient for baking.

Then it is worth kneading the dough. It is best to do this with a non-aluminum spoon. Next, you need to cover the dishes with a well-mixed and thick dough with a lid and wait for it to rise. It is best to do this at night to start baking in the morning.

When the mass rises, then it must be mixed and put in a greased and sprinkled with breadcrumbs form. Then let it stand for about an hour. Then it will be possible oven at 200 degrees just one hour.

For cooking onion bread you can use raw and fried onions