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How to knead the rye dough for bread. Rye bread at home: a few recipes, how to bake it in the oven

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

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

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

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

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

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

Rye bread in the oven

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Recipe for rye bread in the oven

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

Ingredients:

  1. rye flour - 1.5 tbsp.;
  2. wheat flour - 1.5 tbsp.;
  3. watery warm - 1.5 tbsp.;
  4. dry yeast - 1 tbsp. the spoon;
  5. vegetable oil - 1 tbsp. the spoon;
  6. sugar - ½ tbsp. spoons;
  7. salt - 1 tsp.

Cooking

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

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

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

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

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

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

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

Recipe Home Bread on Raw Yeast

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Delicious roasted bread, cooked in the oven

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

To do this, you will need 40 minutes.

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

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

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

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

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

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

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

Home loaf on Zakvask

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

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

Cooking Zavskaya

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

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

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

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

How to bake a loaf on Zapvask

We need:

  1. Zakvaska 260 gr
  2. Flour 600gr
  3. Milk 70 ml
  4. Yoghurt or any fermented product 200 gr
  5. Sugar 1 tbsp
  6. Egg 1 piece
  7. Vegetable oil 50 ml

Cooking:

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

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

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

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

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

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

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

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

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

After that we turn into a long roll.

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

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

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

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

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

Bread at home cooked in a slow cooker

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

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

Ingredients:

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

Cooking:

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

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

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

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

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

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

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

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

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

5. Follow it, it should increase two times.

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

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

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

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

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

Video about how to cook delicious lush baton

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

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

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

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

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

Bon Appetit!

Home rye bread in the oven

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

Ingredients:

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

Cooking

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

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

Rust-wheat bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Rye bread on Zapvask

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

What is useful to bread on Zapvask?

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

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

Rye savage recipe

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

How to cook rye yoke - day after day

You will need:

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

How to make a rye yoke for bread?

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

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

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

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

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

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

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

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

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

Zavskaya storage

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

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

Rye bread on Zapvask

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

  1. sunflower seeds,
  2. pumpkin seeds,
  3. caraway,
  4. sesame,
  5. flax-seed,
  6. etc.

Rye scape recipe

Ingredients

  1. explosion for bread from rye flour - 4-5 large spoons,
  2. 300 grams of rye flour,
  3. 300 grams of wheat flour,
  4. 500-600 ml of warm water,
  5. 1 large salt tablespoon,
  6. 10 grams of sunflower seeds.

Rye bread on Zakvask in the oven - Cooking

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

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

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

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

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

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

Rye bread on Zakvask in bread maker recipes

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

Rye Bread Bread on Zakvask Recipe

Ingredients:

  1. 400 g starters;
  2. 400 g of rye flour, you can also use a mixture of wheat flour and rye flour, then the bread will look much better, as 100% rye bread is quite heavy and to taste - on an amateur;
  3. 160 ml of warm water;
  4. teaspoon salt;
  5. sugar spoon (you can use honey);
  6. table spoon Rast. Oil.

Rye Bread on Zakvask in Breadmaker - Cooking

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

You can also on rye yoke oven wheat bread.

Whole grain wheat bread on rye yoke in bread maker

Ingredients:

  1. 300 ml of warm water,
  2. about 200 g starters,
  3. 470 g of wheat wholegrain flour,
  4. 1 tablespoon of olive oil,
  5. 1 tablespoon sugar,
  6. a pinch of salt.

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

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

Fans of flour will undoubtedly appreciate the taste of rye bread prepared with their own hands. But the process of baking such bread is considered quite complicated, as the product includes many ingredients with nuances of application.

Therefore, we advise not experiment, but take advantage of ready-made recipe options: we will tell how to bake the rye bread at home in the oven with the addition of different components.

Baking features

Before you begin cooking, read the basic principles and technologies that allow you to get the most delicious flour product.

Below we will tell you how to bake at home in the oven roaring rye bread and bread on yeast, but also the first, and the second cooking process have common features, identical to the conditions for baking white wheat bread:

  • a huge role in the quality and taste of rye bread will play the flour itself. Therefore, do not save on the ingredients and use flour strictly in the amount corresponding to the selected recipe. The flour must be soft and dry and form a non-disintegrating lump when compressed in hand;
  • before you begin to knead the dough, be sure to seek flour. Then bread dryers will be soft, porous and lush;
  • relieve yourself from the recommendations on the temperature regime of the baking indicated in the recipes. The dough for rye bread from whole grain flour is very susceptible to different temperatures and will not always behave as planned;
  • during the proofing, you should not disturb the dough if you do not want it in the oven it is born;
  • to uniformly lifting the mixed dough, stick into it several macaronin;
  • for a better baying of the dough, place a container filled with water in the oven, and also sprinkle the inner walls of the technique before starting cooking.

Tip: If you already have a certain experience in the preparation of such bread, you can try to prepare it with the simultaneous addition of rye and wheat flour.

Wheat-rye bread in the oven is mixed according to any of the recipes, both types of flour are used for the test - and wheat, and rye - they are mixed in proportion 1: 1.

That's all you need to know to prepare delicious baking on the recipes. Now let's learn a few proven simple rusty bread recipes at home in the oven with a photo.

Recipe "Borodino" bread

The first rusty bread recipe on yeast at home in the oven - Borodinsky. You will need 420 g of rye and 130 g of white flour, 50 ml of oil without flavor, 150 ml of milk with a small percentage of fatty, and a half teaspoons of potent yeast, a large sugar spoon, a large spoon of maltose molasses, as well as 1,25 liters of filtered water.

You also need to prepare three large spoons of red malt, about 10 grams of shallow salt, three small spoons of Coriander seeds, as well as seeds and dried cumin for seasoning.

Start preparation from rubbing 2/3 of seeds. They should be mixed with malt - and add to the mixture of half a cup of slightly cooled boiling water for 30 minutes. After insistence, you can do a blind and prepare yeast dough: yeast is bred in warm milk, sugar and a couple of large spoons of wheat flour are added to them. All this is left for 15 minutes.

In the next step, it is necessary to sift white and rye flour into a wide container. Mix flour, salt, add opara, cooled malt, molasses and the rest of the water, preheated to 38 degrees. Start kneading the dough before getting a soft structure. The finished dough is covered and placed in a warm place.

When the size of the workpiece increases twice, you can interfer the dough and divide into separate portions for special forms that will be placed in the oven. A form with future bread is placed for proofing at a temperature of 30 degrees in the oven for 30 minutes. After that, the surface of the bread is treated with warm water and seasoned with seeds.

How much to bake rye bread in the oven?

Bread baked in stages at different temperatures:

  • 15 minutes - 200 degrees;
  • 25 minutes - 180 degrees;
  • 19 minutes - 160 degrees.

Borodinsky rye bread is ready!

Another recipe with malt

In order to prepare baking on this recipe for rye bread in the oven with malt, you will need 230 grams of rye and 250 grams of white flour, from 5 to 15 grams of dry malt, two small spoons of salt, two large sugar spoons, yeast sachets, about 350 Gram of water heated to warm temperature and two large spoons of refined oil.

Start with mixing two types of flour. It is added to the malt, salt, sugar and yeast. After stirring, warm water fills to the mixture, and the dough is mixed to a homogeneous consistency. Next to the mixture is added oil.

The dough is covered with a film - and left for one and a half or two hours to increase twice. Next, lubricate the table and hands with sunflower oil - and start sculpt the ball from the workpiece. Lightly press the dough from above so that the shape of the bread is turned out, and make some light cuts on the surface.

Now the future bread should be shifted on the cooked baking sheet, sprinkle with a small amount of rye flour and cover with a towel for 30 minutes. After that, you can put the dough on baking and the furnace at a temperature mode in 180 degrees.

Attention! The dough bakes at the top level of the oven for 50 minutes, after which the temperature increases to 250 degrees, and the bread itself is lubricated with a brush with sunflower oil for an additional shine.

After such manipulations, it remains to hold bread inside for about three minutes - and pull out out of the oven. Bread in the malt will be delicious and lush, but to get a soft crust during the cooling process it will have to be covered with a towel.

How to cook custard bread

For the preparation of rusty bread, 30 g of yeast, 200 g of rye and 250 g of wheat flour, two tablespoons of sugar raffinada, 10 g of welding salt "Extra", two tbsp. Spoons of rye malt.

150 g of white flour mixed with malt and poured 300 ml of boiling water with parallel stirring with a fork. Separately prepared yeast, which poured 270 ml of warm water, mixed, salting and connected with sugar.

Flour brewed with malt must be combined with yeast - and mix. You will get a dark brown liquid. Put the remaining flour here - and knead the dough. Leave it for 3.5 hours under a warm towel.

Heat the oven to 220 C. For better effect, place a bowl with water at the lowest level. Already rising dough remember, sprinkle with flour and lay out in a special form. Place the towel again and wait about 25 minutes. After that, you can put a blank in the oven for 45 minutes.

Recipe on Zakvask

How to bake restrain rye bread at home in the oven? One option is to use a special start. It can also be cooked at home.

So, to create this ingredient in the recipe for rye bread in the oven without yeast at home you will need about 10 large spoons of rye ripple flour, 10 g of sugar and 200 g of water. Prepare four large flour spoons - and pour them about 100 ml of cold water to them to obtain a sour cream mixture. Spider sugar - and mix thoroughly. Then cover the consistency with a napkin - and leave for 24 hours.

After a day, add two more spoons of flour and water to Zavask to get the original density again. Re-cover the napkin at the same time. On the 3rd day of Zakvaska will have an ardent smell.

Again, add flour and water and leave a mixture to stand another 24 hours similarly to the last time. On the 4th day, it will remain more likely to add flour and water, stir up to the consistency of sour cream - and take advantage of the necessary quantities for baking.

Tip: Keep such a starter in the refrigerator, but once every 7 days add flour, otherwise it will lose its properties.

How to bake a rye bread on Zakvask at home in the oven? In addition to such a workpiece, in the recipe for rye bread in the oven at home on Zakvask, you will need 300 ml of cold filtered water, previously adjusted to a boiling, frozen vegetable oil, 4 cups of rye flour, about 300 ml of cooked spawn, a little coriander, 10 g of salt, 50 g of sugar, two large spoons of malt and 60 g cleaned sunflower seeds.

Please note that this is a recipe for rye bread in the oven at home - without wheat flour.

1/2 rye flour mix with swiss and cold water. Leave for raising for 5 hours: so the volume of the workpiece will increase through. Bill malt (instead you can use kvass) in 90 ml of boiling water, let it cool and pour into the opar, which is already imagined. Complete the mixture with spices, salt, sugar and butter - and start kneading the test.

Baking Molds Lubricate the oil - and fill in the test, which is covered with a towel for 3 hours. Since the dough will rise in the oven, fill the forms by about 1/3. Add seeds - and place the dough in the oven with a temperature of 180 degrees for 45-60 minutes.

Rye bread on kefir and yeast

Another option, how to bake bread from rye flour at home in the oven: this time we use kefir. For the test you need to take 150 g of wheat and 250 g of rusty coarse flour or with bran, st. A spoonful of refined oil, 200 ml of kefir, on a teaspoon of dry yeast, sugar and a slop salt.

Kefir (or Prostokvash) should be heated to room temperature. 150 ml of boiled water with a temperature of 30 degrees, as well as sugar and salt is added to this ingredient. Next, add flour, yeast - and stir.

Make a depression - and pour the milk mixture, then knead the dough. To get rid of excessive density, add water. Cover it with a napkin for 30 minutes. After half an hour, add the oil - and start climbing until it is absorbed.

It will be very tasty to the usual rye bread with additives: you can use seeds, finely chopped by dried apricots, prunes, other dried fruits and even garlic - in each case, improving the taste of the finished product will depend on these components. They are added to the dough at the mixing stage, before laying into a baking shape.

Lay out the blanks on a bit warm shapes - and leave for a couple of hours for "proofing". After that, on a flat surface, covered with wheat flour, start making a round form of the future bread.

Place it on the parchment in the roaster for 30 minutes, covering the towel. After that, for 40 minutes, prepare at a temperature mode in 200 degrees. Do not forget to handle the oven with water before starting baking.

Described recipes, how to make rye bread at home in the oven, help you get flour products of the desired puff, softness and taste. Bon Appetit!

Video

To better prepare for the process of baking rye bread without wheat flour, prevent mistakes and make a good and magnificent loaf, see the video of baking the rusty bread in the oven at home:

Another story - about the peculiarities of baking a rust-wheat bread on Zakvask in the oven:

I found those times when the bread of the house was prepared only on Zakvask. What he was delicious! High-quality, fine, soft, slightly sour, but so fragrant. Now everything is preparing on an ambulance hand, on yeast, not giving as you should rathe the test. Probably it is modern, but as for me, the best rye loaf can be obtained, just cooking it on Zakvask. This is baking for gourmet. Those who understand and love the taste of real bread. It is possible to distinguish from the consistency of the ball from one type of consistency, from which type of flour it is cooked and whether wheat is in it. 100% rye, from alone only with rye flour, it is heavy in itself, it does not rise when baking it and the texture is slightly reminiscent of plasticine. It is delicious, contains fiber, vitamins, but do not eat it a lot, especially if there are problems with the stomach. Even when cumin, raisins, honey, apples, nuts are added to it, it is necessary to be careful. Therefore, it is better to mix two types of flour - wheat (60%) and rye (40%). Buckka in color is a bit of light, but the taste will be similar to Borodinsky. If you are wondering, I will be happy to share and the recipe for a swarm and a simple way to prepare rye bread at home in the oven, step by step and with a photo.

What is rye yoke?

This is such a substance consisting of flour and water. Everything! But properly cooked, she will make you such bread that you immediately and forever refuse to store the shopping baking. True, before you start the dough on the breads, you first need to grow sourdough. Let's see how it is done.

First day

Take 25 gr. rye (riding) flour and 25 ml of room water temperature. We mix 500 ml in the jar, cover with gauze or a cover, do not spin, but simply cover and put in a warm place (the temperature of the household conditions is 25-27 ° C - not higher). The consistency will be dense, do not be afraid, everything is right and should be. Leave one day.

Second day

Add 50 ml of water into a jar and 50 grams of flour. We stir and rest on the day in warmth.

The third day

The bubbling process begins and it is necessary to "feed" the mass, whatever it began to actively grow. We add 100 grams of flour and 100 ml of water. Stir and wait 24 hours.

Fourth day

Racing is actively growing and bubbles. We send it into the refrigerator with gauze or lid. Every 3 days we feed, adding 20 ml of water and 20 grams of flour.

Fresh start-up smells nice, there should be no incomprehensible crust on the surface. For the preparation of the bee, in different recipes indicate a different amount. I measuring a tablespoon. If you are new, strictly adhere to the proportions of the recipe. Having learned, you can determine the amount of independently.

Bread on rye yoke at home

Well, our goat is ready, you can start kneading bread. This is also not a fast process, but it is worth it to enjoy the taste and aroma. And what a crispy crust, do not convey words.

We will need:

For layout:

  • water temperature - 200 ml.;
  • zakvaska - 2 tbsp.;
  • rye flour - 200 gr.

All mix in a deep bowl and cover the film. We leave to the frozen in a warm place for 4 hours. Opara must be treated twice and go bubbles.

Preparing the dough. We add 200 gr in oparan. rye flour and 200 ml. Water, 2 tbsp. Sugar and 1 tsp. Salt. Thoroughly wash everything. Someone does it in the combine, and someone works and hands. Gradually add 300 grams. White flour. Immediately do not pour all, quality is different (humidity, gluten). We mix. In a lubricated oil, we lay out the workpiece, cover with the food film and we give it in a warm spot for another 2 hours. The dough should increase twice.

The oven includes 210-220 ° C and, lubricating the surface of the loop with water, put it on 40-50 minutes. We take out the loaf and, cover with a towel, let it completely cool on the grille. If the will's strength is enough to keep up to complete cooling. You can sprinkle from above before baking with tmin, seeds, sesame, flax seeds.

Rye bread with malt

I love bread with malt, dark, fragrant. It is very useful for our body - rich in trace elements, contains protein, amino acids. Checked on yourself. Really positively acts on the gastrointestinal tract. So, the whole "black" bread I am preparing only with a dark malt. It does not need it, 3-5 tbsp. Dry malt fill with boiling water so that the color of baking becomes saturated and the aroma was taking. The smell of the right mix is \u200b\u200bsweetish. If you feel bitter or sharpness, then the product is not high quality. Along the malt is sold in a liquid form, but I'm already accustomed to bulk, and I do not change the habit.


Help: Malt is a product from barley or wheat grains, but more popularly picked. Bread varieties: "Borodinsky", "amateur", "custard" are preparing exactly on a barley malt.

Rye flour bread in the oven: recipe

For beginner bakeries, I dare to give advice - do not attempt to immediately bake at home purely rye loaf. For this, experience is needed immediately may not work. I left months, on the right texture and taste of bread. Therefore, try to prepare a small bunch of a mixture of wheat and rye flour. And then hovering the experience, wade into a purely rye.

Ingredients:

  • high-speed yeast - 2st.;
  • wheat flour - 225gr;
  • rye flour - 325gr;
  • water warm - 300ml;
  • dark malt - 40gr;
  • boiling water - 80ml;
  • salt - 1.5h.l.;
  • vegetable oil - 2st..;
  • honey - 2st..;
  • cumin - to taste;
  • flax seeds - 1h.l.

How to bake rye bread in the oven at home


Then we shake the ripper, a piece of sausages from above or a olive with jam ... How to resist such a delicacy? And you can just a glass of milk and a hunk of fresh bread ... or salt and with garlic. Decide what you would like to taste first with homemade bread. And pleasant appetite!

Let us dwell on these points.

Under the verified recipe, it is meant by such a recipe for which you can bake quality rye bread, with sufficient, but not excessive acidity, elastic, not sticky and not too wet crumb, good porosity, pleasant taste and aroma, not worrying and not molding a few days ( Or even weeks!) at room temperature. And these are primarily those recipes that are used in bakeries and on bakeries. With reference to the Russian rzhen bread - these are famous, probably, all compatriots Darnitsky, table, wedding, Borodinsky and a lot of others.

And compliance with technology is observing such conditions that allow all the above-mentioned qualities of bread, sorry for the root definition. Now let's turn to these conditions.

1. Choosing a recipe. Best, in my opinion, to start to stay on any one, preferably simple, the recipe for bread, which you want to see on your table every day and the oven it regularly (at least 1-2 times a week) until Until the result becomes completely satisfying you and you will not be able to bake it, which is called, on autopilot. According to some of my friends, stable and good quality home bread, they managed to achieve approximately after a month and a half regular baking. Edible, although not very beautiful bread in many it turns out literally from the first second time. Then it will be possible to go to more complex and delicacy, brewed varieties - for example, Borodino.

In this post, we are talking about 100% rzhan bread, molding or downtown, so we consider the simplest bread from the rudded flour (wedding). Why is it? Rye ripple flour is most common in the sale in Russia. Also in this bread there are no better taste and aroma of supplements - sugar, molasses, malt and spices - only rye flour, break, salt and water. Clean, "naked" rye bread, in which all flaws are seamless - poor-quality flour, poor starters with insufficient or excessive acidity and lifting force, incorrectly calculated dough humidity and inappropriate baking mode, etc. On the bakeries of rye bread always bake on Zakvask with the addition of industrial yeast, to accelerate fermentation and testing test. But in my opinion it is better at least 1-2 times to try to bake a rye bread on a clean starter (especially, freshlyworth) so that you can adequately appreciate its quality.

Recipe in bakery%:

rye ridge flour - 100% (of them in Zakvask - 50%)
salt - 1.8%
dry yeast (optional) - 0.1%
instead of dry, you can take pressed yeast - 0.3%
water - approximately 65-75% (depending on the moisture complex of flour)

Recipe on loaf of 400g flour (weight of finished bread around 600g):

Traditional opara (3.5-4h at 28-30C):

rye leaven on a sprinkled flour 100% humidity, pre-1-2 times illuminated - 80g
rye Rye Flour - 160g
water warm (45C) - 160g

The opara will grow in volume by 2-3 times, it will become porous, will acquire a clear sour aroma and taste. If pressed yeast is used, they can be immediately added to the patch when it is kneaded (in this case, they will need 1.5-2 g, a piece of the size from the forest walnut).

Dough:

opara - everything
rye ridge flour - 200g
salt - 7g
dry yeast (I have a Saf-moment) - 0.4-0.5g (1/8 of Ch.L.)
water warm (40C) - 60g (add 1 tsp flour and activate yeast 20 min.)

Frozening 1.5H at 28-30C until the test increases in the amount of twice. Forming, Folding Full (approximately 30-40 minutes. Heat) on parchment or in form (if the dough is soft). Baking without steam at T 250-280C in the first 5-10 min. further donate t to 200-220s and serve another 30-40 minutes. Before and after baking, lubricate with water. Cut completely cooled.
UPD: Except on traditional opara, the dough for this bread can be prepared in two more ways: unfortunate and on long Opare., look at the end of the post.

Below will look at the cooking technology in more detail.

2. Required tools:

Scales, preferably up to 1G (electronic)
- watch with a timer or alarm clock
- Thermometers for water and for the oven
- Set of measuring spoons
- Bakery scraper or comfortable blade, better metallic or silicone
- big bowl or stable pan for kneading
- warm place (28-30C), where you can put a saucepan with a rye dough for fermentation (about how to organize it, if the apartment is not resort, read below)

It is not necessary to take a dear electronic thermometer thermometer (although this is the most convenient option), you can buy an alcohol water thermometer at the pharmacy (the air temperature in the room can be raised). Do not try to make rye dough "on the eyes", if there is no experience, nothing really good will fail.
In extreme cases, if you don't have any scales while you don't want the oven, ask your friend who has scales, to spend "laboratory work" for you - to measure with glasses, as well as table and teaspoons and weigh all the products you need for your baking - flour, salt, sugar, yeast, etc. Note that the bulk density of the products is very different. About lifestyle without instruments and definition of approximate weight products without weights I will write a separate post.

3. Good goat With high lifting force and acidity capable of accumulating as much lactic acid in the dough and smaller acetic and raise the dough in a short time.

To do this, you must finish a good start spontaneous fermentation (according to Sarychev or on the grapes by N.Silverton) and necessarily based on them manufacturing Zakvask (production according to GOST or California).

Before baking, the starter stored in the refrigerator must be detached (drive it on an empty cycle if it is a GOST or 2-3 times to refresh California).

4. Thick and steep frans and dishes are preferable to liquid, and optimal fermentation temperature - 28-30C (up to 34c for liquid opr) so that the test is accumulated as much as possible lactic acid And smaller acetic. Based on California Exquisition (it is liquid and wanders at room T) it is better to put thick warm layers. The amount of flour, which is brought into the dough with Razkaya, ranges from 10-30% (for a non-peculiar method) to 50-70% of flour (for jar).

How to create the desired temperature to ferment test:

Heat the oven is about a minute and leave the light light light bulb
- At the battery or on the roof of the refrigerator at the rear wall, cover with a pan with a plaid or a terry towel
- With the help of the electric facility - to set the T to a minimum (45c), put the grille on top, and on it a pan, close on top of the plaid or terry towel

5. When the fascia and the test, the dough is needed very warm, almost hot (45-50c) water, the initial T test can reach 40C (!) - At such a temperature, the starch of rye flour is partially precipitated by enzymes contained in it and the taste of bread is improved. Control the temperature of the water to the thermometer to accidentally do not brew starts and flour.

6. Salt and Razvask must be carefully dissolved in water when the test is kneading, mix with flour quickly, but delicate (gluten in rye flour is practically no, the dough is mixed only until uniformity) - after intensive mixing, the rye dough is spread.

I have no specialized instruments for measuring the test, only a confectionery mixer with spiral nozzles, which are inconvenient to rye dough. So, small amounts of dough (out of 300-400g flour) I mixed a strong spoon in a big bowl, rubbing the dough on its walls, and if the test is more (from 800-1000g flour), then I take a big steady pan and knead the dough fist, screwing movements, left hand holding a saucepan (the power is - the mind is not necessary :)). The dough is very sticky, so you have to use a scraper for cleaning the hands and walls of the dishes.

7. Determine the optimal dough humidity For feeding bread, it is quite difficult, the dough must be almost on the verge of spreading, but not spread too much when fermentation and proofing, then there will be a good porosity in the finished bread, it will break in the oven, but it does not spread to the cake. Do not attempt to form round high spools from a purely rye dough, flat rods are preferable - they better retain the shape in the oven. The optimal dough humidity for subsidement bread is about 65-75%. For molding bread, it is still necessary to add about 10% water. The wallpaper rye flour absorbs more water (because there is more bran in it), compared with the riding, seeded, on the contrary - less. The moisture capacity of flour fluctuates and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has a proper consistency or see that it is too soft and in fermentation or proofing is clearly spread into the cake - bake the shape. In no case, I do not think that the shape of bread in something worse than bedding, I just like round loaves :).

8. During fermentation and proofing, the test should not be hurry, Give the test to grow (the volume will increase to 2-3x times, the dough is covered with bubbles and cracks). When they immediately give the test with a rounded shape on the wet hand on the wet table and put in a clean, lubricated buttered bowl (close the cover from the tangle), so that the sweeping the dough can be removed from it, without referring.

9. Folding ripe dough should be carefully wet hands on the wet table (better in medical gloves), trying not to crush hard. Collect on parchment (high-quality so that bread is not adhesive during baking), close the mission from the tangle, every 10-15 minutes aide the workpiece with wet hands. If the quality of the parchment causes doubts - lubricate it with vegetable oil, and better with non-stick cream or smalt and sprinkle with a thin layer of rye flour. The distance of the bread will grow twice, starts to be covered by cracks and bubbles. Before baking again, exclude the workpiece with wet arms or lubricate the flour bolt, scab through the wooden stick over the entire surface to reduce cracking.

Detailed and high-quality finely illustrated rye bread recipes and the principles of working with a rye test also look at this blog.

The dough for molding bread is also necessary to form with wet hands on the wet table into the ball (for a round shape) or in the pione (for the shape of the brick) and then lay it on the bezzling into a navalized anti-stick cream, vegetable oil or a slobal form. Because The dough for molding bread usually makes a softer consistency, it puts it faster, increasing in volume is also twice. As soon as the tops begin to open bubbles - the workpiece should be lubricated with water or a flour chatter and immediately send to the hot oven.

10. While the bread is precipitated, it is necessary to heat the oven.In the first 5-10 minutes of baking with a rzhen bread, a very high temperature is needed, at least 250 ° C, and better 300c. This is necessary to form a robust crust and preserving its shape, without cracking. Next, the fire must be reduced and overcoming bread at 180s (rye bread is tastier if its oven is at a lower temperature, but longer). Be sure to use under (bakery stone) or its substitutes (latch or frying pan from thick cast iron, a dish of heat-resistant glass, ceramic dishes, a durable baking sheet, laid out tiles from unhappy ceramics, etc.). Use the thermometer to control the temperature in the oven. The oven can warm up from 30-40 minutes to an hour.

11. A few minutes before the end of the baking, lubricate the bread with hot water or starch cryel for shine. Turn off the oven, leave the bread for another 10-15 min., Wrap it in a wet towel (forms to pre-remove from the form :)) and put in a hot oven to the grille very slowly cool. If the parchment is still sticking to the bottom of the bread - do not break it off so as not to damage the crust, wrap the bread into a wet towel along with the parchment and leave for half an hour - during this time the parchment will mock and it can be accurately removed.

12. Cut the bread should not earlier than 8-12 hours after bakingSo that the crumbs do not stick. When storing rye bread, acidity can increase, this effect is stronger in large loosening.

UPD: The dough for this bread is possible to prepare two more ways - without and for long opaire.

Unfortunate (20% flour in Zakvask):

rye ridge flour - 320g
explosion, pre-refreasing, 100% humidity - 160g
salt - 7g
yeast dry Saf-moment (optional) - 0.5g, (1/8 of Ch.L.)
or extruded yeast - 1.5g (a piece of the size of the forest walnut)
very warm water, 45C - 180-220g (for a 65-75% humidity test, depending on the moisture complex of flour)

Yeast is pre-activated for 20 minutes. In a small amount of warm water with a spoon of flour, further knead the dough as described above. The fermentation - 3.5-4h at 30s, the dough will grow in the volume half, will become porous and clearly acidic to taste and aroma. Next, forming, proofing and baking as described above.

On long opaire:

Opara (60% flour, 10-12h at 28-30C):

rye ridge flour - 230g
zakvaska, pre-refreasing, 100% humidity - 20g
salt - 7g
very warm water, 45s - 230g

Dough:

opara - everything
rye Rye Flour - 160g
water is warm, 45c - 12-62g (for the test of 65-75% humidity, depending on the moisture complex of flour)

Since 60% of flour, yeast in the dough can not add at all, fermentation and proofing in warmth will occur very quickly. Frying - 50-60 min., Prior to an increase in the volume twice, proof - 30-45 minutes. Bake as described above.

I hope these materials will be able to clarify the features of baking bread from rye flour without a Wheat submeece, for those who would like to bake him, but fear difficulties and pitfalls.

Homeland rye bread is much tastling than in stores and bakeries. Its preparation may seem not easy, but such efforts are fully justified. How to bake at home rye bread? Below are the recipes of the most interesting options.

Regardless of the preparation instructions, you can add the composition of the ingredients by any topping. Boldly experiment with sesame, pumpkin and sunflower seeds. You can sprinkle the surface of the loaf or add them to the dough.

In addition, many types of rye bread are perfectly combined with prunes, dried apricots and even Cuccats. In this case, the filler is mixed with the test, because on the surface it can start burning.

To ensure a crispy crust on a loaf, lubricate it with water before placing in the oven. If you want to get soft bread from all sides, bake it, covering foil.

With Tmin

Cumin and rye flour give bread a unique taste. At the same time, the bread maker you will not need - you can do everything manually. To bake such rye bread on yeast in the oven, you will need:

  • a half spoons of dye yeast;
  • 2 tbsp. warm water;
  • one and a half h. salts;
  • one and a half Art. cumin;
  • a half cup of rye flour;
  • 3 cups of wheat flour;
  • corn flour for sprinkling;
  • 1/4 h. L. Corn starch + 1/4 glasses of water.

Cooking Tmin Black Bread

In a deep bowl, mix yeast, water, salt, cumin and rye flour. Add wheat flour on a glass at a time and knead the ball from the test, which does not stick to the walls of the container. The dough must be soft, not tough, but it must keep the form without being excessively sticky.

Place it into a slightly lubricated oil with a large capacity. Cover the dishwashed towel and let you rise to double volume. It will take about 1 hour.

Form the dough in loaf, stretching it first at the top edge, and then along the bottom. It should look and felt as if you hold bread with two hands and turn the dough inside out with thumbs. Make a few such movements until you get a beautiful compact loaf.

Sprinkle clean table or wooden cutting board with corn flour. Put the formed loaf and let it rise another 40 minutes.

Heat the tray for pizza or bakery stone in the oven to 220 degrees. Place a shallow pan on the bottom of the oven.

Dissolve the corn starch at a quarter of a glass of water. Heat in the microwave oven for 45 seconds. Lubricate this liquid top of the loaf and cut down several parallel lines on it.

Bake bread from rye flour in the oven right on the stone. When you put it in the oven, put a high vessel with water into a shallow frying pan placed at the bottom. It will hiss and soar, so keep care. Close the oven door and bake 30 minutes.

Option on home starter

Many baking lovers have never tried to make bread from rye flour in the oven. For fans of natural products, this recipe is perfect. It proposes to use a pre-prepared starter for rye bread at home and not add sugar. You will need the following.

For starters:

  • 2/3 cup of rye flour;
  • chopping yeast;
  • filtered water.

For bread:

  • 1 1/4 cup of rye flour;
  • foundation of rye yoke;
  • 200 ml of room temperature water;
  • 1 1/3 cup of rye flour (separately);
  • 1 l. h. salts;
  • 150 ml of warm water.

How to cook natural bread?

First of all, you need to start with the preparation of frisks for rye bread at home. Take a non-metallic container, for example, a glass jar, and mix 2/3 of a glass of rye flour with a half cup of filtered water and tiny chipping of yeast. Cover the lid and let it stand at about 24 hours in a warm place (minimum 23 degrees).

After 24 hours, add the same flour and water, mix and leave the second day. Repeat this process for two more days.

For the fifth day, you can proceed with the execution of a rusty bread recipe on Zakvask. It will also take more than one day.

In a big bowl, mix the water from Rodskaya. Add flour (first number from the list of ingredients) and mix. Leave to notify at least 8-10 hours or all night.

After this time, add the remaining ingredients and mix. Prepare a shape for baking bread, smearing it with oil. Put the dough into it. Scroll up and sprinkle with rye flour or grains. Cover the lid and put it in a warm place so that the product can rise. Leave it for approximately 3-5 hours. After the correct raising the dough touches the edges of the form.

How to bake rye bread in the oven? It must be preheated to 220 degrees. The furnace is required for 25 minutes, covering aluminum foil. After that, remove the foil and bake for another 15-20 minutes. Remove out of the oven and leave in a form for about 10 minutes, then shift to the grid.

Danish option

The Danish national recipe for home rye bread also involves the use of swarm. For its manufacture traditionally requires 2-3 days. There is a simple version that reduces fermentation time up to 24 hours without having to wait for a long time. This option is descriptive requires the use of yeast beer. Beer and bread are similar products, as they are traditionally made from the same ingredients: water and grains. Alcohol in bread burns during a long baking process, while beer reaches a certain fortress and consistency.

Dough for bread can wander within 24 hours at room temperature (or 48 hours, depending on how much sour product you want to get). This fermentation process neutralizes phytic acid in beans - a natural substance that binds nutrients so that the body cannot properly absorb them. The breaking of the dough for bread increases its nutritional value and facilitates its digestion. And even after the break is baked, it remains acidic and active, and over time only strips.

So, for this recipe for rye bread on Zakvask you will need the following:

  • 2 glasses of warm water;
  • 2 liters h. Dry active yeast;
  • 2 liters Art. Sahara;
  • 2.5 cups of dark rye flour;
  • 3/4 cup of universal flour;
  • 1 3/4 cup of crushed rye grains;
  • full science of whole rye grains;
  • 1 1/4 cup of whole linen seed;
  • 1 1/3 cup of sunflower seeds or combination of sunflower seeds, pumpkin seeds and / or chopped almonds;
  • 3 l. h. salts;
  • glass of dark beer;
  • a glass of patch or kefir;
  • oatmeal for sprinkling.

Preparing bread on the Danish recipe

Stir yeast and sugar in warm water and leave for 10 minutes until the liquid becomes foamy. Mix all the dry ingredients in a deep bowl. Add a yeast mixture, beer and poch. Mix with a mixer to combine them. Continuing to beat on medium speed, knead the sticky dough (it will be very non-dusty). It will take approximately ten minutes.

Place the dough into a very large non-metallic container with a large number of free space (it will be bubble). Cover the food film slightly and let it stand in a warm place (at room temperature) for 24-48 hours, depending on how sour you want to get bread. The main requirement is definitely allowing the test to roam no less than a day to ensure a sufficient amount of absorbed liquid.

How to bake at home rye bread on the Danish recipe? Shipping shape for baking bread with parchment paper. Heat oven to 190 degrees. Put all the dough into shape, pressing it as needed. Lubricate its surface with water and sprinkle with oat flakes evenly.

How to bake rye bread in the oven right? Bake on the middle rack for 100-120 minutes, or until the middle is ready. For best and most accurate results, use a thermometer with instant reading. The internal temperature of the loaf should be about 96 degrees.

Give bread to cool for five minutes before you take it out of the form. Completely cool before cutting. Store in a hermetic container. To extend the shelf life, it is recommended to place a loaf in the refrigerator or freeze it.

Break-free bread with semolina

This bread from rye flour without yeast is prepared with the addition of semolina, which is why it is distinguished by an unusual texture. With such a test, it is very easy to work as it turns out to be moderately elastic. All you will need:

  • 1 cup + 2 liters. Art. warm water;
  • 1 l. Art. Sahara;
  • one and a half Art. olive oil;
  • one and a half Art. crushed dried onions;
  • one and a half h. salts;
  • one and a half Art. wheat gluten, if desired;
  • a glass of whole grain wheat flour;
  • glass of rye flour;
  • a glass of semolina;
  • poppy, sesame or seeds on your choice for the sprinkle.

How to bake rye bread with a semolina?

How to bake at home rye bread with the addition of semolina? In a big bowl or in a bakery bowl, mix all the ingredients of the dough. Then knead the dough by hand, a mixer or bread maker until it becomes sticky and pliable. Leave for an hour so that the semolina cereal can wake.

Then blind from it round or oval loaf, place it on a slightly lubricated fat or parchd parchd. Heat the oven to 200 ° C with a rack in the center. Lubricate loaf with water and, if you wish, sprinkle with seeds according to your choice.

Baking of rye bread with a semolina is carried out 25-30 minutes. Cover it aluminum foil after 20 minutes so that the crust is not too tight. When the loaf is completely paste, the digital thermometer, inserted into its center, should register 87 ° C.

Remove the bread out of the oven and put on the cooler stand. Cool completely before cutting. Keep well-wrapped bread at room temperature for several days or freeze for long-term storage.

Borodinsky rye bread

Borodinsky bread is known as rye with a slight sweet taste of molasses and a small aroma of coriander and cumin. To cook it, you will need to be soldered, which must be soaked 8 hours before the start of the preparation of the test. To do this, you will need:

  • 75 grams of rye yoke;
  • 140 ml of cold water;
  • 100 grams of rye flour.

Mix the start-up and water in a deep bowl, then add flour and stir so that it turns out a loose mixture. Cover the lid and leave at room temperature for 12-24 hours.

The ingredients for rye bread of Borodino will require the following:

  • 175 grams of rye flour;
  • 6 grams of small sea salt;
  • 10 grams of cumin;
  • 10 grams of coriander seeds;
  • 1 l. h. molasses;
  • 130 ml of cold water;
  • prepared Racing.

Preparing Borodinsky Bread

Open the clumsy starter. It should be a bubble and smell noticeably. Add all the ingredients in a bowl and mix with Rodvaya. Collect the mixture in the com and mix for a few minutes until the mass becomes homogeneous. How to prepare rye bread Borodinsky?

Lightly lubricate the oil with a rectangular shape. Sprinkle the working surface with rye flour and put the dough on it. Out it in flour and put it in the form. Leave it to climb 2-3 hours (flour on the surface will begin to crack when the bread will be ready for baking).

Preheat the oven for about 40 minutes before the dough finishes to rise up to 230 ° C. Place the bread in the oven by sprinkling with water. It will give him an excellent crispy crust. Bake 40 minutes by turning over once in the middle of cooking time. Get bread from the oven and lay out out of the form. Leave to cool for 2 hours, but best is it the next day.

Curd rye bread

By this recipe you can prepare rye bread on yeast in the oven with the addition of cottage cheese. It turns out to be soft and elastic, and the seeds and sunflower seeds add a pleasant crunch. For his cooking you will need the following:

  • a glass of warm water;
  • 2 and ¼ l. Art. active dry yeast;
  • glass of light rye flour;
  • 4 liters h. sugar;
  • half a cup of cottage cheese;
  • one and a half h. salts;
  • 2 and ⅓ cup of general purpose flour;
  • sunflower seeds and sesame for sprinkling.

How to cook

How to bake at home rye bread with cottage cheese? In a small bowl, mix yeast and warm water, stirring until they dissolve. Cover the lid and give them to be touched (from 5 to 10 minutes) before the formation of foam.

In deep tanks, mix rye flour, sugar and yeast. Mix the mixer until a homogeneous mass is obtained. Cover and leave for 20 minutes so that rye flour absorbed some moisture.

Now add cottage cheese, salt and shallow flour. Mix, and then with the help of a mixer, knead at medium speed until the dough starts thick and become smooth. If you do it manually, use a silicone blade. The dough will be a dense ball, and then starts to become loose. Form a loaf, sprinkling the flour to increase the elasticity of the test. Put it in a lubricated oil container, cover the food film and let go around for about 2 hours until it doubles twice.

Now lubricate the shape for bread. Ship it with parchment paper, which also apply a layer of oil. Let's knock on the rising test, then transfer it to the prepared form for baking. Do not worry about making it smooth or stretch, it will happen during the second lift.

Cover the food film again and leave for about 1 hour until it doubles. By the end of the second lift, heat the oven to 175 C.

Sprinkle the seeds over loaf (lubricate them with a small amount of water, if they do not stick) and place the shape on the bottom grid in the oven. Bake this delicious rye bread in the oven for 35-40 minutes until it is twisted on top, covering foole, if it darkens too much.

Set for cooling for 10 minutes, then carefully pull it out of the form and let it be completely cool before cutting. The bread is well stored at room temperature for one night in the warm room and in the refrigerator for 3-4 days.