Bake black bread from rye flour. In the oven, bread

20.04.2021

Home rye bread It differs in its texture and taste from wheat bread. Ideally, if his stove is on Zakvask and using malt, it will be more useful, dark on color and taste will be completely different, with characteristic acid. This is the most simple and fastest way to prepare rye bread at home. For we, we will also use wheat flour and dry yeast. Wheat flour is necessary, as without her, the dough will not rise, it will be sticky and unsuitable. The ratio of rye flour in this should not exceed the norm wheat, often its number is always smaller. On the step-by-step cooking homemade bread with photo It takes about 4 hours, given the time to raise the dough and baking. Baked bread can be baked both in form and on the contrary. The breadwinning gets an extraordinary, crispy crust and soft and air balls.

Ingredients for cooking home rye bread

Step by step cooking home rye bread with photos

Rye bread use for cooking sandwiches, serve to any first and second dishes. Bon Appetit!

No wonder they say that bread is the whole head. Until today, no meal do without this product, and the hostesses that bake bread are always in honor. How can bake a tasty, fragrant and porous bread from rye flour in the oven? Recipes and secrets of His preparation We will reveal today in our article.

Secretly

Rye bread enters the dietary diet. Rye flour used to bake bread has a dark shade. If you want the pastry to be not too dark, dilute in equal proportions with rusty flour wheat.

Unfortunately, not every hostess boasts the ability to bake a delicious rye bread at home in the oven. Let's fix this situation and ask the necessary culinary skills. Before you go to the kitchen and start squeezing the test, read some secrets. It is these tips to help you make bread with delicious and air:

To mix the dough, you can use dry, granular or extruded yeast.
Yeast needs to be breeding in a warm liquid, but not in hot, otherwise you risk scrolling them.
Far needs to be laid within 10-15 minutes, and then you will see how the dough will approach.
Yeast dough does not accept the cold and drafts - consider it in the process of mixing it.
Dough for bread from rye flour can be mixed on a kefir or water basis. Some hostesses use Zakvask.
Mixed rye dough must be insistant in a warm place for an hour.
Baking forms are lubricated with vegetable refined oil or resurfaced bakery paper.
For taste in the dough you can add cumin, sesame seeds, sunflower seeds, raisins.
Before removing the baked bread from the form, let it cool well.
To make the pastries acquired a beautiful and appetizing crust of golden color, lubricate bread with milk or egg yolk.

We master the bakery skills: a simple greed recipe

Not every hostess loves to cook yeast dough. If you feel about their number, then we suggest you bake bread from rye flour without yeast in kefir. Before baking in the oven, you definitely insist. A baking sheet with bread can only be put in a well-heated oven. The recipe for such home baking will allow you to cook delicious bread without much effort. Perhaps later you will refuse to buy bakery products at all.

Structure:

0.3 kg of rye sifted flour;
0.1 kg of oat flakes;
0.2 kg of wheat sifted flour;
½ h. L. food soda;
0.5 l kefir;
30 g of cream softened oil;
1 tsp. Salt.

Cooking:

Before cooking, get all the products from the refrigerator. Their temperature should be room.
In the deep container, we pour out the sifted flour of two species and mix it thoroughly.
In flour, add softened butter, pre-chopped by small pieces, oat grip, food soda and salt. All thoroughly mix.
In a dry mass, add kefir and mix all the components.
Mix the dough. From the resulting mass I scratch loop.
A baking sheet as a lot of bakery paper or sprinkle with sifted rye flour, lay bread on it.
From above, bread is also slightly peeling the flour.
Cross-cross-time on the top of the loaf we make cuts.
We send a baking sheet in the oven for 35 minutes. The temperature threshold for baking should not exceed 200 °.

Fast bread baking

As we said, if you bake bread from rye flour without yeast in the oven, then you can take a kefir, frustration, yard or ordinary water as a basis. Rye bread with bran and oat shredded flakes will have to taste to any gourmet, as well as supporters of proper nutrition.

Structure:

250 ml kefir;
1 tsp. food soda;
1 tsp. salty salt;
2 tbsp. l. crushed bran;
0.5 Art. crushed oatmeal;
2.5 tbsp. sifted rye flour;
1 tsp. liquid honey;
1 tsp. Sugar sand.

Cooking:

Pour oatmeal in the pile and pour half a kefir.
In this form, we leave a mass for 20-25 minutes so that the oatmeal is well swollen.
In a separate deep pile mix all the dry components.
Dry mass spread into swelling oatmeal and mix.
Gradually add remaining pure kefir and knead the dough.
The dough must be mixed until it acquires a homogeneous and elastic consistency and will not stop sticking to the hands.
The bottom of the battle as a lot of bakery paper.
From the dyed dough form a loaf and lay out on the baking sheet.
We send a baking sheet in the oven heated to the temperature threshold at 200 °.
Bake bread for 50 minutes.
Baked bread with honey with honey, while not removing it from the opposition.
Cover the bread with a napkin or tissue cut and wait for a complete cooling.

Preparing Italian Ciabatt by the rules

Did you know that bread from rye flour with the addition of a grain mix is \u200b\u200bcalled a chiabatta? This dish refers to Italian cuisine.

Structure:

110 g of sifted wheat and rye flour;
½ h. L. dry yeast;
0.3 l warm purified water;
3 tbsp. l. cereal mixture;
½ h. L. sugar sand;
1 tsp. Salt.

Cooking:

Cooking rye bread at home in the oven can any mistress. Using our recipes, you can treat relatives and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy nutrition worries many people. Products of many bakeries and bakeries, unfortunately, is not always distinguished by high quality. But the hot loaf will always be lush and amazingly tasty. Therefore, we will gladly tell how to cook home rye bread.

Ingredients:

rye flour - 250 grams;
wheat flour - 170 grams;
fresh yeast - 10 grams;
warm kefir - 170 ml;
boiled water room temperature - 80 ml;
salt and sugar - to taste;
creamy oil - 10 grams;
cumin - half a tablespoon;
flax seeds - dessert spoon.

A recipe for baking rye bread at home in the oven will not cause you with any special difficulties. But prepare for the fact that this process will have to highlight a lot of time. Therefore, take care of the patience and begin cooking together with us.

So, first will make a blind. For her you need to mix water and kefir in a suitable dish, and then add yeast, salt and sugar to them. Take all products to homogeneity, and then leave the mixture at one another five minutes.

When the yeast is swollen, add four spoons of rye and two spoons of wheat flour. Mix the products again, and then close the bowl with a lid. Send your opara for an hour and a half to a warm place.

When the time passes, mix the base with oil, flax seeds and the remaining flour. Check the dough and let him rise. Two and a half hours you can bake bread. Place the dough on the board, pick it up and put into the baking shape. If you want a loaf to get lush, close the workpiece of the food film and give the workpiece to climb again.

Heat the oven, splash the dough with water and put the shape into the furnace. Ten minutes later, we reduce the heating to 210 degrees. After half an hour, fresh home bread will be ready. So that the crust turns out beautiful and ruddy, you can lubricate the surface with liquid kissel. Cover the loop with a clean towel and let it cool.

Delicious fragrant bread will make an excellent company first and second dishes. You can also use it as a basis for sandwiches with any fillings.

Homemade bread from rye flour in the oven

This time we propose to knead the dough on the kvass. Due to this ingredient, breads are characterized by a special sour taste and a pleasant aroma.

Ingredients:

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

Below you can read a simple recipe for rye bread in the oven.

Kvass Purl to the scenery and warm it up to a temperature of 40 degrees. In a separate dish, mix the yeast and salt. Pour the dry mixture of warm kvass and oil. Mix the ingredients until the mass becomes homogeneous.

Squake in a bowl of both types of flour, add flax seeds and ground bran. Lubricate your hands with vegetable oil and lapse the dough until it becomes sticky. Collect the blank in the lump, cover it with a dense napkin and send it to the heat for one hour.

When the specified time expires, wash the dough again and divide it into two parts. Lubricate with two rectangular silicone shapes. Put in them the workpiece and scatter the surface. Cover the cloth dough again and let it stand for half an hour.

Bake the bread of 50 minutes until readiness.

Custard bread from rye flour

Many hostesses believe that home caravas are better baked in the oven. Therefore, many of them use bread maker only for kneading test. And today we will tell you in detail how to prepare rye bread at home in the oven "mixed" way.

Ingredients:

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

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

Mix in the deep bowl of malt and ground coriander, and then pour a dry mixture of 80 ml of boiling water. The remaining liquid is connecting with honey in a separate dish. After some time, connect both mixes and mix them well. Raisin rinse and soak in hot water.

Pour the oil and vinegar to the bread maker bowl, add a salt and honey mass. Squake in a suitable bowl of both types of flour, and then mix them with Tmina, yeast and raisins. Wear all the dry products, and then put them in the bread maker. Install the probe for half an hour.

Put the workpiece on the table and place her hands for some time. Form a loaf from the dough and put it in a baking mold, lubricated with oil. Cover the product with a food film and let him rise within one and a half hours.

Before sending breads to the oven, make a plug on the surface. Preheat oven to 190 degrees and sprinkle with water walls. Bake a rating of 40 minutes, then cool it out and carry it to the table.

Rye bread with oat flakes

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

You will need the following products:

three glasses of rye flour;
half of glasses of oat flakes;
two cups of kefir;
one chicken egg;
a teaspoon of soda (without a slide);
one dessert salt spoon.

How to bake bread from rye flour at home? Take advantage of this simple recipe.

Kefir Put in deep container and mix with soda. As soon as the liquid starts to be bubble, add salt and egg to it. After that, you need to pour a glass of flour and flakes. Mix the products and put the remaining flour to them.

Check the hands of sticky dough, give him a form punishing and lay out on the parchment. Put the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on the onion husk

If you like to embody the original culinary ideas, then take this recipe.

Requirements:

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

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

Remove the husks from the bow, rinse it well and pour boiling water. After that, boil it on medium heat for another ten minutes. Give the brave (we need 300 ml) broke, and then add sugar and yeast to it. As soon as the lush "cap" will appear on its surface, add the remaining ingredients and a spoonful of oil. Kneel the dough and send it to the heat.

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

Stick up the workpiece and let it stand for another 40 minutes. After that, put the future bread in the form and bake it in the oven until readiness. If you have no time to make a rollup, you can simply add a roasted bow into the dough. But in any case, you will get a very tasty product that will have to taste the whole family.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can not be prepared not only on weekdays. You will see if you bake a loaf on our recipe.

Ingredients:

serum - 450 ml;
bulk oil - two large spoons;
salt to taste;
honey - two spoons;
dry yeast - one bag;
wheat wholemeal flour - 350 grams;
rye flour - 150 grams;
walnuts and peanuts - 70 grams;
sunflower seed - 50 grams;
flax, raisins, dried cranberries and dried - 50 grams;
schuput - four tablespoons.

Festive bread from rye flour at home is preparing simply and quickly.

To begin with, overgrow dried fruits, rinse them and soak in hot water. After that, cut the kuragu into small pieces. Walnuts break and quickly fry on a dry frying pan.

Heat serum, and then mix it with honey, salt and foam oil. When the mixture cools up to 40 degrees, pour yeast into it.

Sketch the flour and connect it with serum. Mix the products using a mixer with special nozzles. Add dried fruits and nuts to the dough. Form two punitive, lubricate them with oil and sprinkle sesame. After that, put the dough into the baked form, cover them with the film and leave to climb for two hours.

Bake the bread of 50 minutes, then shift it onto the grille and cover the towel. After a few hours, the breads matures and it will be possible to serve it. If you prepare a treat in the evening, then the next morning your family is waiting for a chic breakfast. Cut bread sacrament and carry it to the table with butter, hot tea or coffee.

Bread restless on tea brew

If at your disposal a ripened starter appeared, then be sure to use it for the preparation of fragrant homemade bread.

Ingredients:

rye flour - two and a half cups;
zakvaska - 200 grams;
warm water - 80 ml;
tea welding - 140 ml;
sugar and salt - one teaspoon.

Rye bread at home we will prepare on a very simple recipe.

Connect the loose rye yoke with water and 100 grams of flour. Mix the products, cover them with a cloth and send "Creek" to heat for three or four hours.

When the opara is doubled, add welding, flour, salt and sugar to it. Check the dough (it should be pretty sticky), and then cover it with the film let it stand in a warm place one and a half hours.

Put the workpiece on the table, and then give it the right form. To facilitate the task, constantly wet your hands in the water. Lubricate the shape of the creamy oil and put the workpiece into it. After that, the test need to go up again.

Bake the bread in a well-preheated oven ten minutes, and then reduce the heating. After 20 minutes you can check the readiness with a wooden stick or match. So that the breads are covered with a ruddy crust, lubricate it with warm water. Do not forget to cool the treat before serving within a few hours.

Latvian rye bread on milk

You have a simple and fast way to prepare delicious home treats. Usually, rye bread is prepared from two types of flour, but this time we will use only one.

Ingredients:

flour - 300 grams
dry yeast - one teaspoon;
water - 50 ml;
milk - 150 ml;
creamy oil - 50 grams;
cumin, raisins and liquid honey - two spoons;
salt and sugar - half a teaspoon.

Rye bread at home in the oven is preparing very simple.

Connect water and milk, and then heat the mixture of up to 40 degrees. Pour it into the bowl cup, add oil, salt, honey and sugar. Pour flour and yeast. Mission dough one and a half hours.

Raisin wash and soak in water by a quarter of an hour. Next it needs to be cut and mix with a spoonful of flour.

Put the dough on the board, sprinkle it with Tmin and raisins. Continue to knead his hands, lubricated vegetable oil. Press the right shape to the finished test, lay out the future bread for the barrier on the tray and cover it with a towel.

After an hour and a half, bake the dough in a heated to 220 degrees of the furnace. When the bread will be ready, it is necessary to cool on the grid under a towel in a warm oven. This process will take about two hours, and later you can apply a treat with cream oil, meat cutting or first dishes.

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!

Rye bread is a traditional addition to any dish. It can be prepared on yeast or on Zakvask. As the basis, a mixture of rye and wheat flour is used.

Content:

Rye bread is a combination of all black bread varieties that bake on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very useful, as it contains a lot of fiber, vitamins and trace elements. It is present in it one and a half times more iron than in wheat flour products.

Features of making rye bread

Bake bread from rye flour can be at home. To do this, you can use yeast or sourdough. The product is baked in the oven, multicooker or bread maker. It all depends on the availability of household appliances. But bread cooked in the oven is also very tasty. The only difference is in time saving.

How to make rye bread in bread maker

In the bread maker, the dough is not only a stub, but also kneads. This device allows not to pack your hands, kneading the dough, so bake the delicious pastries in it is much easier than in the oven. In addition, the costs of washing dishes are significantly reduced.

For the preparation of fragrant rye bowl, you need to add such products to the bread maker ...

1.5 glasses of rye flour;
teaspoon of yeast;
spoon of olive oil or margarine;
a glass of serum;
tumina teaspoon;
salt and sugar.

Load all the ingredients in the bread maker, close the lid and set the rye bread mode. No need to do anything else. All for you will do the technique. The preparation and dough preparation mode is 3 hours. During this time you will get a delicious and fragrant loaf.

Initially, rye bread was prepared without using yeast on Zakvask. Now enterprises engaged in baking bakery products are injected into this product. This speeds up its production period and makes bread cheaper.

Baked rye bread at home in a slow cooker

Now many houses have a multicooker. Mistols use this device for cooking not only soups and second dishes, but also for baking.

To bake a rye bread in a slow cooker, prepare such products:

350 g of rye flour;
tablespoon of wheat flour;
teaspoon dry yeast;
a glass of milk;
on a teaspoon of salts and sugar;
50 g of vegetable oil;
garlic;
coriander.

This bread turns dark with a rich spicy taste. For its preparation, make a layout. Pour salt and sugar in warm milk, pour the oil. Let it stand for 30 minutes. Pour opara into a pre-sainted flour mixture. Put the garlic clove and teaspoon of Coriander grains with a knife.

Pour vegetable oil on the table and place the dough on a slippery surface. Heat the multicooker's bowl and turn off the device. Put the bread to the proofing, for 30 minutes. The furnace product is needed in the "Baking" mode for 1 hour.

The dough turns steep, knead it is difficult. Do not add a lot of flour, so you will make comes even sharp.

How to make bread from rye flour in the oven

If you first want to bake rye bread, prepare the dough with the addition of wheat flour. The dough from rye - very capricious and poorly rises, wheat flour will help speed up the process. Mix it with rye in a 1: 1 ratio.

For layers, take a glass of serum, 20 g of pressed yeast, a tablespoon of sugar. Leave your pothole in a warm place for 2 hours. Pour the liquid in 500 g of the flour mixture and add margarine and vegetable oil across the tablespoon. Add a teaspoon of salt and chopped garlic. Leave the dough to "rest" for 2 hours. Emboss the mass and roll the ball out of it. Fit the ball, trying to make a thick cake. Put on the proofing for 40 minutes. Beach in a hot oven 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake a tasty and air bread at home. So that you do not have the first bunch of kids, you need to know a few secrets:

Be sure to prepare the pole.
Carefully start dough.
Put bread in a hot oven.
If you want a crispy crust, after baking, sprinkle hot bread with cold water and cover with a towel.
Prepare a dish with a good mood.

Rye chop recipes

There are many ways to prepare rye bread. As a basis, a mixture of rye and wheat flour is usually used. Wheat flour makes the dough softer and militant. Ideally, bread from rye flour should be prepared on Zakvask, but in order to quickly prepare an extinguish, yeast are used.

Rye flour recipe on yeast

For the preparation of fragrant bread bread, you need to prepare such products:

300 g of rye flour;
300 g of wheat flour;
400 ml of warm water;
10 g dry yeast;
1 tablespoon of sugar;
salt spoon;
2 tablespoons of vegetable oil.

Pass the yeast from the bag in warm water, add sugar and salt. Leave the container with a liquid for 15 minutes. During this time, a high foam "cap" should appear on the surface of the water. Pour the sunflower oil into the liquid and mix.

Squash wheat and rye flour and mix them with each other. Pour yeast water into a flour mixture and mix. Check cool dough. Cover it with a film and put it in heat for 60 minutes.

After that, wash and put in the form for 40 minutes. Take the shape of a food film. This will allow bread climb. Put the bread in the oven.
Appointment time - 40 minutes. No need to lubricate the shape, the bread is not necessary to cover the egg mixture.

Rye bread recipe with flax seeds

Very fragrant and delicious rye bread can be cooked at home without using bread makers and multicookers. To do this, you need to mix rye and wheat flour in a 2: 1 ratio. Mixes will need 600 g.

Pour into an empty can a spoonful of water and add sugar to the resulting syrup open 40 g of yeast. Leave the mixture for 30 minutes. After time, you will find in the jar of hard air mass. Pour a glass of water into it and pour salt spoon. Add 50 g margarine. Throw 150 g of flax seeds into the flour mixture.

Mix the liquid and dry mass. Check cool dough. Leave it for 1.5 hours. Remember com and put it in the form. Let the climb of 40 minutes and bake 50 minutes in the hot furnace. You can use metal or silicone forms for baking. They are not necessarily lubricated with fat, as the rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame grains. To get a crispy crust, before putting bread in the oven, sprinkle it with cold water.

Recipe for bearing rye bread on soda

There are several options for making rye bread without yeast. As a "lifting mechanism" uses a soldering or soda. On Zakvask, bread is preparing for a long time, since the nutritional mixture for lifting flour requires 3 days of time.

If you urgently need bread, then use the recipe with soda. For loaf, you will need a glass of kefir or sour milk. Rye flour Mix with soda and nuts. Milk Take 500 g, and nuts - 100 g ,? teaspoon soda. In kefir, pour some vegetable oil.

Liquid mix with flour. Check cool dough. Try to do everything quickly, as the dough from long storage can settle. The resulting loaf place in the hot oven for 30 minutes. Close the shape of the foil. After the expiration of time, remove the foil and shive the bread for another 15 minutes.

Rye scape recipe

This is an ancient recipe in which malt or a special start-up is used instead of yeast. You need to take 100 g of flour and water to prepare. Flour requires rye. There should be a mass, viscosity resembles dough to pancakes.

Put this mixture to the jar and put for 2 days to a warm place. During this time, bubbles appear on the test surface, and it is noise. Add 100 g of flour and 100 g of water to the mixture. Leave the mass another day. Now remove the starter to the fridge.

It can be used all right away. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). In Zakvazka, pour 50 ml of fused butter. Pour the viscous mass in the flour and knead the steep dough. Do not forget about sugar and salt.

Form from the dough loaf and leave it for 3-4 hours. When the bread is well suited, sprinkle it with water and sprinkle flax seeds or Tmin. Bake in the oven one and a half hours.

The recipe on Zakvask requires more time, but the bread is obtained very fragrant. In addition, it is not very long covered with mold. There is no harm from it, like baking on yeast.

Lithuanian Bread Recipe on Beer

This is a unique recipe for spicy bread. The taste turns out slightly sweet. A mixture of yeast and beer is used as a baking powder. To prepare the test, a mixture of rye and wheat flour is taken in equal proportions.

Ingredients:

500 g of flour mixture (rye flour + wheat);
teaspoon of yeast;
halfcan kefir;
glass of dark beer;
tablespoon of honey;
salt;
2 tablespoons of sunflower oil;
egg.

All ingredients fold into the Breadmaker's bowl, and if there is a "rye bread" mode - turn it on. In some bread makers there is no such function. Then knead the dough in the "Pizza" or "bread" mode. Put on the proof for 2 hours. Beach 50 minutes.

Rye bread recipe with cheese and nuts

To bake piquant bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the test. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and spoonful of honey. After the appearance of the liquid "Caps" add 50 g of vegetable oil into it and a salt spoon.

Sutitate cheese on the grater, and the nuts grind in the meat grinder. You will need 50 g of cheese and nuts on one loaf. Add these ingredients into a flour mixture.

Mix dry mass and opar. Check soft dough. Leave it alone for 2 hours. Mix the dough and form bread out of it. Put products in a warm place for an hour. Bake 50 minutes in the furnace.

How to prepare rye bread at home - see below:

As you can see, a lot of recipes. Experiment and choose the most suitable option for yourself.