Rye bread- these are all types of dark bread that are baked on the basis of rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread makers made sure that housewives could bake this type of delicious bread on their own at home.

Information about the benefits of rye bread, the peculiarities of its baking, recipes for gadgets from well-known manufacturers of bread makers and useful tips will help you to easily master the process of its preparation.

Vitamins, amino acids and other useful substances make rye bread invaluable for the human body. Just one small slice of this pastry can help cope with vitamin deficiency, remove toxins and toxins from the body, normalize cholesterol levels, and improve the functioning of the digestive system.

But those who have a predisposition to colic, high acidity or suspicions of the presence of ulcers in the intestines should limit their use because it is more acidic than wheat bread, taste.

Features of baking bread from rye flour in a bread maker

Since rye flour is almost completely free of gluten, baking bread from it has a number of features:

• for kneading the dough, most often a sourdough is used, which works better than yeast, although it increases the time;
• the dough must be kneaded thoroughly and for a long time;
• even well-kneaded dough always remains sticky;
• To make the bread more porous, the dough should be thin.

Programs for baking such bread in bread makers have a number of features. In them, the time for kneading the dough is increased, the proofing period is shortened and the temperature at this stage is reduced (so that the dough does not over-acid). But the baking time, on the contrary, is increased, since the rye flour dough takes longer to bake.

If the model of the bread maker does not have a special mode for baking such bread, then it can still be baked by choosing a more suitable mode that meets the required conditions.

Freshly baked bread cannot be cut straight away. Even after being taken out of the mold, it continues to cook, so it needs to be wrapped in a towel and allowed to cool completely.

Classic recipe

Classic (rustic) rye bread, usually made with sourdough. Previously, the bakers kept the composition and method of preparation of the sourdough in the strictest confidence, but now many housewives willingly share their recipes and baking secrets of this flour product... Below is the uncomplicated recipe classic rye bread for a bread machine, which neither in color nor taste is inferior to store counterparts, and even surpasses them.

To be able to bake delicious bread, you need to prepare:

• 200 ml of tea (for a glass of boiling water, one teaspoon of black large leaf tea);
• 50 g milk powder;
• 50 g of white crystalline sugar;
• 10 g salt;
• 5 g cocoa powder;
• 5 g of instant coffee;
• 160 g rye flour;
• 185 g wheat flour;
• 60 g sourdough;
• 7 g dry yeast.

To taste rye bread homemade, you will need not only work hard, but also wait 18 hours for the sourdough to ripen and 3.5 hours for baking in a bread machine.

The nutritional value of the final product will be 165.0 kcal per 100 g.

Method for preparing rye bread in a bread maker:

Sourdough rye bread in a Redmond bread maker

Many experienced bakers do not bake bread with yeast, but with sourdough, which enriches the dough with lactic acid, which is so beneficial for the immune and digestive system. Another positive point - such bread for ten days may not stale and remain soft.

Novice bakers should start by mastering rye sourdough. Its preparation does not require any special costs, but only a little patience. Sourdough ripening lasts from 3 to 6 days.

For the preparation of rye sourdough in glass jar you need to mix in equal amounts (100 grams each) water and rye flour, leave this mixture in a warm place. The next day, discard half of the mass and add the same amount of fresh flour and water.

In the process of ripening, the mass will change an unpleasant, putrid smell to an aroma with a pleasant sourness, and air bubbles will begin to form.

If in doubt about the readiness of the starter, you can mix 5 grams of it with five times the amount of water and wheat flour (25 g each). If after proofing the mass has increased in volume, the leaven is ripe.

For yeast-free rye sourdough bread, you need to take:

• 400 g of sourdough;
• 400 g rye flour;
• 160 ml of warm drinking water;
• 30 ml of vegetable oil;
• 30 g sugar;
• 5 g of salt.

Baking time is not less than 4 hours, depending on the characteristics of the bread machine model.

The calorie content of every 100 g of a loaf of bread will be 220.0 kcal.

Recipe for wheat-rye bread for the Mulinex bread machine

Wheat-rye bread was mentioned in the ancient chronicles of the Russians, so it can be called a time-tested product. Its recipe used in industrial production, remains unchanged for a fairly long time. Virtually no different in composition different types of this bread on store shelves.

But in the Mulinex bread maker, you can bake bread, which will not contain such familiar ingredients as vegetable oil and sugar. However, the taste ready-made baked goods will be much tastier than any store counterpart.

You will need the following ingredients for baking:

• 500 ml of drinking filtered water;
• 2 small measuring spoons included with the bread maker, salt;
• 400 g wheat flour;
• 300 g rye flour;
• 1 small scoop of dry yeast.

Baking will take 3.5 hours and preparatory manipulations for one to two minutes.

Food and energy value of this product - 232.7 kcal / 100 g.

Progress:

Rye bread with malt recipe for Panasonic bread machine

Malt is soaked and sprouted grains of cereals (barley, rye, less often wheat and corn). This is all done for the sake of obtaining such an enzyme as diastase, which is able to convert starch into sugar. Despite the simplicity of the cooking process in Food Industry seven types of malt are used for the production of beer, kvass and bread.

When baking bread, malt is added to rye flour products.

You can bake rye bread with malt in your composition at home, using the technical capabilities of the Panasonic bread machine and having the following set of ingredients:

• 410 ml water (including 80 ml boiling water for malt);
• 100 g malt;
• 40 ml of vegetable oil;
• 50 g of granulated sugar (you can replace 50 g of bee honey);
• 7 g table salt;
• 225 g of first or second grade wheat flour;
• 325 g rye flour;
• 14 g dry instant yeast;
• 50 g dark raisins.

In the models of this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and put the products in the form of a bread machine.

The calorie content of a hundred gram piece of this bakery will be equal to 236.0 kilocalories.

Algorithm of actions:

To set the correct baking mode, you need to specify the weight of the bread. Simple mathematical operations will help to determine this parameter: you need to add the weight of all the ingredients and subtract 50 from the received sum. The resulting value will determine the weight of the loaf.

It is quite difficult to learn how to bake delicious rye bread due to the peculiarities of flour, so you should not try to bake a product from 100% rye product the first time.

It is better to first mix equal amounts of wheat and rye flour, and then increase the proportion of the latter with each new baking by 10%.

Rye flour baked goods go well with herbs (cumin, Provencal herbs, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame seeds, sunflowers, pumpkin), so do not be afraid to show your imagination and introduce something new into already mastered recipes.

Another recipe for delicious rye bread, cooked in a bread maker, is in the next video.

Rye flour gives the bread a slightly sour taste. Rye breads are usually very dense, so Rye flour blended with wheat to slightly lighten texture. Especially for these purposes, we have developed a recipe and produce wheat-rye flour "Health". It can be used to bake bread using the regular bread recipe.

Below we present proven recipes for baking bread using rye flour.

Peree how to rewrite a recipe.

Rule - 1. The sequence of loading all ingredients should be the same as provided by the manufacturer of your particular bread maker. Those. if for your bread machine it is planned to first pour water and then flour, then you should perform the loading sequence as recommended by your manufacturer, and not as indicated in the recipe.

Rule - 2. Do not mix salt, sugar and yeast when loading ingredients. This should happen already during the kneading of the dough, after heating the ingredients.

Rule - 3. Do not open the lid of the bread machine unless absolutely necessary while heating and kneading the dough. And in no case open the bread maker while the dough is standing! The dough may fall off and the bread will no longer rise.

Rule - 4. Here we present “basic” bread recipes from flour we make ourselves. On the wide open spaces of the Internet, you can find many good recipes preparation of wheat, rye, rye-wheat and other types of bread. Do not limit yourself in the creative process and experiment, this is a very exciting process!

Rule - 5. Use only high quality and proven ingredients for baking. For our part, we can recommend products such as whole wheat flour or wholemeal rye flour from "Mak-Var Ecoproduct", and you will undoubtedly be satisfied with the result!

We wish you creative success!

You can also send us your recipes and photos of your masterpieces. We will publish them on our website and in the online store in compliance with copyright.

Share the recipes you like on your pages in social networks. It's very easy to do - just click on the corresponding icon!

=============> OUR VERIFIED RECIPES<============

Rye bread with bran

Instant dry yeast - 2 tsp or fresh - 14g

Wheat flour - 225g buy >>>

Rye flour - 200g buy >>>

Rye bran - 3 tablespoons buy >>>

Salt - 1.5 tsp

Sugar - 1.5 tablespoons

Powdered milk - 2 tablespoons

Water - 430 ml.

Black bread with caraway seeds

water - 200 ml.

lemon juice - 2 tsp

sunflower oil - 1.5 tablespoons

rye flour - 125 gr. buy >>>

1-grade wheat flour - 375 gr.

powdered milk - 1.5 tbsp.

caraway seeds - 1.5 tsp

salt - 1.5 tsp

brown sugar - 1 tablespoon

dry yeast - 1 tsp

Borodino bread

Preliminary: rye malt - 4 tbsp. pour 80 ml. boiling water. buy >>>

After 5-10 minutes. add water - 330 ml. and honey - 3 tbsp. (if honey is candied, then - 2 tablespoons with a slide) mix everything and pour into a bread maker

Then add:

vegetable oil - 2 tablespoons

salt - 1.5 tsp

apple cider vinegar - 2 tablespoons

ground coriander - 1 tsp

coriander seeds - 1 tsp

wheat flour - 80 gr.

rye flour - 470 gr. buy >>>

dry yeast - 2 tsp

Darnitsa bread

Water - 300 ml

Vegetable oil - 2 tablespoons

Honey - 1 tablespoon

Rye flour - 150 g. buy >>>

Wheat flour - 250 g. buy >>>

Dry fast-acting yeast - 1.5 tsp.

Finely ground salt - 1.5 tsp

PREPARATION: Premix the first 3 components; we combine both types of flour and sift together, the large particles from rye flour remaining in the sieve are also added to the prepared product. Otherwise, everything is as usual.

BAKING MODE: Basic (3h 35min), 750 g, dark crust

4 tbsp. spoons of malt, steam 80 ml. boiling water and mix well buy >>>

2 tbsp. tablespoons of olive oil

2 tbsp. spoons of honey

50 g raisins

1 tsp coriander

1.5 tsp salt

2 tsp yeast

Order:

• whey brought to the kitchen temperature is poured into a bucket, there olive oil, honey and cooled malt.
• mix two types of flour together and sift. Pour flour into a bucket. Pour yeast in the corners and mix with flour. Then mix salt and coriander with flour.
• pour the raisins with boiling water, stir with a spoon and drain the water after 1 minute.
• it is important not to miss the beginning of the kneading: you need to help the bread maker with a wooden spatula. Scrape off the remaining flour from the walls so that they fall into the dough and mix.
• in the middle of the batch, add raisins, scattering over the batch
• after the kneading is finished and the proofing has begun with a wet wooden spatula, trim the dough so that it is more evenly distributed in the shape.

How do we usually choose yeast? Many people just look at the date of manufacture and choose between dry and pressed. The type and quality of yeast undeniably influences the dough and the final result. Let's figure out what's what - which yeast is better to use for the bread maker, and which for the oven. And after that, each reader will receive a recipe for rye bread in a bread maker, and also learn how to cook a simple delicious White bread with paprika.

What is the best yeast to use for a bread maker?

Pressed. They require a storage mode (+4 C), if it is violated, they acquire an unpleasant odor and smearing consistency. They are used in almost all methods of dough preparation (they are not used (!) When delaying the start of the bread machine).

Dry active yeast allow faster formation of the gluten framework of the dough, obtain an elastic crumb and a richer aroma. Before use, you need to activate by dissolving in warm water with a small amount of flour or sugar (they can simply die in water). You can store it for a long time. If your breadmaker does not start kneading right away or you are using a delayed start program, they will not work.

Fast acting dry yeast they do not require activation, they are immediately added to the flour. Ideal for bread makers. If the packaging is broken, they are used within 2 days. The opened packaging is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast in contact with cold water(below 15 C) for 1.5-2 hours they lose their activity.

The dough won't run away. Yeast dough has actively risen, and you need to leave? Cover the container with the dough with sheets of paper well moistened with water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total) for the same amount of buckwheat. The result is a delicious and aromatic bread.
With flax seeds. I often use flax seeds in my dishes - it's healthy and I like the nutty flavor in my taste. And once, while kneading the dough for bread, I replaced a small part of the flour from the general norm with flax seed, which had not been ground very finely beforehand. They also sprinkled the loaf. A very tasty crust turned out!

Oven rye bread recipe

Mix 20 g of pressed yeast, 100 ml of warm water, 20 g of flour and a pinch of sugar. Put on the rise "to the cap." Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I have apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead a slightly sticky dough. Let rise, knead, transfer to a form greased with vegetable oil. Then let it rise again (I sprinkled with coriander seeds). Bake at 240 deg. 15 minutes. "With steam", then subtract to 200 degrees. - and another 30-40 minutes. without steam. Leave to cool on a wire rack.

My advice:"With steam" - or put a tray with water, or in the first 15 minutes. baking, I spray the walls of the oven three times from a spray bottle.

Rye bread recipe in a bread maker

Take 300 ml warm water, 10 g honey, 10 g malt, 20 ml vegetable oil, 1.5 tsp. salt, 1 tsp. sugar 20 ml vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast... Add all ingredients to the bowl in the order shown and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g pressed yeast, 1 tablespoon each sugar and salt, 2 tbsp. paprika, 4 tablespoons flaxseeds

Sift flour, mix with salt. Pour in 0.5 l of warm boiled water, in which to dilute sugar and yeast, mix. Add the beaten egg, as well as paprika and flax seeds, knead with your hands, oiled with vegetable oil, 10-15 minutes. Cover with a towel, leave for an hour. Wrinkle, shape bread of any shape, let rise for 30 minutes. The first 15 minutes. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 deg.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.

Borodino bread is incredibly tasty and healthy, especially if it is baked on its own. Modern manufacturers have come up with a special device that greatly facilitates the cooking process, and it is called a bread maker. Exists different recipes making rye bread in it. You should definitely get to know them.

How to bake rye bread

There are some tips and secrets to help you make your baked goods perfect:

1. It is best to make homemade sourdough bread, but if you are just learning, it is better to bake it with yeast. To more complex recipes check back later.
2. Rye itself contains a little gluten or gluten, which is responsible for the viscosity of the dough. This substance can be added separately to change the taste of baked goods.
3. To make it easier to learn how to bake, first mix rye flour with wheat or some other flour. Use a 60: 40% ratio and gradually change it.
4. Leave some water from the portion indicated in the recipe. Then you can add it if the dough does not mix well.
5. Do not cut pastries while they are hot, as they continue to cook even after you turn off the appliance. Cool the loaf first, not in the appliance, but on the wire shelf under a natural cloth. If you don't wait until it cools, the dough may stick to the knife. It is best not to touch the loaf for about an hour. The only exceptions are bread makers with a temperature preservation function. The product is allowed to be kept in them for some time.
6. If you want to darken your pastries, you can add a little instant coffee. To give a sour taste, a drop is suitable apple cider vinegar... Many add malt or a mixture to make dry kvass. Some hostesses simply rub a small piece of apple to replace the vinegar.
7. If there is no vegetable oil at home for the recipe, replace it with melted butter.
8. The cooking liquid (milk or water) should be slightly warm.
9. Store the product at room temperature no more than three to four days.
10. Observe the exact dosages indicated in the recipe.
11. It is advisable not to open the lid of the appliance during cooking.
12. The product will turn out to be dense, do not be upset if it does not rise too much. It should not be lush and airy.

Rye flour bread maker recipe

There are a huge number of options for preparing such baked goods. By adding different ingredients, you can give it new flavoring notes, make it more aromatic. Spices, herbs, flax seeds, caraway seeds, cardamom, sesame seeds are perfect. Some housewives add vegetables, cheese, ham, herbs, garlic. Kvass or dark beer give a special taste to baked goods. If you don't know how to bake rye bread in a bread maker, try several recipes at once and choose the best one.

With sourdough

The cooking process is divided into two stages. First, make a starter with these ingredients:

• peeled rye flour - 0.1 kg;
• water - 100 ml.

Preparation:

1. Heat water to 40 degrees and mix the ingredients. Cover, but not tightly, keep warm. Stir once a day.
2. On the second or third day, the leaven will ferment, bubbles will appear, the consistency will change, and it will become much larger in volume. When this happens, add 0.1 kg of flour and 0.1 l of warm water per day to it. In this case, take half of the old mixture and throw it away.
3. You can also bake bread with a four-day leaven, but it will be tastier if it stands until the sixth day. By regularly adding ingredients and throwing away some of the sourdough, you can use it for about 15 loaves.

Products for rye bread in a bread maker:

• sourdough - 0.4 kg;
• warm water - 160 ml;
• peeled rye flour - 400 g;
• salt - 10 g;
• sugar or honey - 15 g;
• vegetable oil- 25 ml;
• spices or other additives - optional.

Sourdough rye bread in a bread maker is prepared like this:

1. First add water and oil to the bucket, then all dry ingredients. The sourdough is placed last in the container.
2. Set the top to medium level.
3. Select the appropriate program based on the model of your bread maker. The Gluten Free setting may work. The cooking time should be 3.5-4 hours.
4. When cooking is over, place the loaf on the wire rack, wait for it to cool, and then you can cut it.

Wheat-rye bread

For the recipe you will need the following components:

• water - 0.3 l;
• granular yeast - 15 g;
• cocoa powder - a couple of tablespoons;
• instant coffee- 10 g;
• vegetable oil - 40 ml;
• Wheat flour- 0.4 kg;
• sugar - 1.5 tbsp. l .;
• rye flour - 300 g;
• salt - 10 g;
• sunflower seeds - 50 g.

Rye bread recipe for a bread machine:

1. Dissolve cocoa with coffee and sugar in warm water. Pour the mixture into a bowl along with the oil, stir.
2. Add any remaining dry ingredients.
3. Set a medium crust and select a cooking time of 3-3.5 hours. Fits " Whole wheat bread". Add the peeled seeds for the last batch.

Yeast-free

For the dish you will need the following ingredients:

• kefir - 300 ml (you can take 150 ml and add the same amount of water if you want to reduce the calorie content of the product);
• rye flour - 600 g;
• bran - 50 g;
• soda - 5 g;
• sugar - 15 g;
• salt - 1.5 tsp;
• flax and sesame seeds - 50 g;
• vegetable oil - 50 ml.

Yeast-free rye bread in a bread maker is made as follows:

1. Lightly fry the flax seeds, sesame seeds, bran in a skillet.
2. First add all the liquid ingredients to the bowl, and then the dry ones.
3. Choose a medium crust and a program of at least 3.5 hours.

Rye flour with malt

For cooking, you will need the following ingredients:

• water - 410 ml (80 ml boiling water);
• malt - 40 g;
• salt - 15 g;
• rye flour - 330 g;
• sugar - 50 g;
• wheat flour - 230 g;
• coriander - 1 tsp
• vegetable oil - 30 ml;
• dry yeast - 2 tsp

The process of making rye bread in a bread maker.

Rye bread in a bread maker is real, but not perfect, the number will not work with it: throw everything in a bucket, press a button and go for a walk, he will still need your participation, albeit minimal. For my experiments, I chose the simplest recipe for rye bread (here this one, which is on the leftover sourdough, but altered it a little in the process) to make baking rye bread in KHP the most efficient and simpler. Although at first I had to tinker, for now I can say with confidence: rye bread in a bread machine is much easier than in the oven!

The idea of ​​baking rye bread in a bread maker has been visited by everyone who has this unit for production homemade bread, and even those who do not have it)) This is reasonable: if you bought a bread maker, then you need to bake delicious bread in it, and therefore rye bread, as tasty and healthy at the same time, is a must. Do not forget also that the bread maker was invented to simplify such a difficult task as the production of homemade bread, respectively, and I want to simplify rye with sourdough in it. But the trouble is that most bread makers are poorly adapted to work with sourdough dough and rye in particular: neither knead normally, nor ferment, nor distance, so often attempts to bake healthy rye bread in a bread machine lead to disappointment. Although, you know, ovens with programs designed for leavened bread have already appeared! For example, all German Unold bread maker in our store they have such a program and a lot of accessories in the kit, starting with a hook for removing a shovel and ending with a built-in scale and a double bucket. But I have an ordinary old bread maker at home with standard programs designed exclusively for yeast wheat bread, and I nevertheless decided to try to bake rye in it, because it bakes, and, therefore, it can bake rye. I did not have a task to completely automate the process, for rye bread this is generally unlikely, and that's why.

Kneading. Not every breadmaker is able to knead rye dough. It is not so complicated, but it is very different from wheat: if wheat, developing gluten, gathers in a bun around the shoulder blade, stretches and springs, then rye is completely indifferent to its actions. Kneading is easier and more efficient, because the bucket is designed for two scoops and the dough is stirred more actively, although sometimes you have to help with a silicone spatula.

Fermentation and kneading. After kneading, I took a spatula out of a bucket of a bread machine, greased its walls with oil, put the dough there and leveled it with a silicone spatula. Another reason why bread makers that do not have a special mode are not very suitable for baking rye is automatic kneading, which is useless for rye dough, it does not need strong hugs, like wheat dough, because it gets rid of the excess much faster and easier gas. Even after it fits well, we do not knead it before molding, but simply shape it carefully, while the dough itself is kneaded in a natural way and releases the accumulated carbon dioxide completely effortlessly. Imagine what will happen if the shoulder blade twists for 5-10 seconds in a well-matched rye dough, it will simply "blow away" it. Therefore, the spatula must be removed from the bucket in order to prevent a strong crumbling of the dough.

Temperature. Another "slippery" nuance is the temperature and fermentation rate. In many models, before starting the batch, the temperature equalization function is turned on, or simply heating. The bread maker continues to heat with the background for almost all the time the dough is in it, right up to the start of baking, when it automatically switches to a higher temperature. In the background, it heats up to about 35 degrees, that is, it is warm enough, which significantly speeds up the fermentation rate of rye dough. If at room temperature (22-25 degrees) your bread lasts about two hours, then 30-40 minutes will be enough for the dough to reach its peak and strive to fall off. At the same time, in bread makers, almost all programs are designed for wheat bread and the corresponding duration of fermentation - about an hour, plus the same amount for proofing, which is a lot for rye bread. If you rely on a bread maker and let the rye dough drift, you will end up with bread with a collapsed roof. But even here we can adapt and use the inconvenient modes of the bread machine in our interests.

For my rye bread, I chose the fastest setting, which lasts 2 hours 44 minutes ( quick baking bread), of which about 15 minutes is spent on equalizing the temperature, about 20 minutes for kneading, an hour for proofing and about an hour for baking. I baked a couple of times in this mode, using the recipe "The simplest and tastiest rye", but each time the dough came up 20 minutes earlier than needed and I had to change the mode " quick bread"To" baking ". In order to correct the process and slightly prolong the fermentation, I decided to reduce the amount of dough, taking not 600 grams, but 400 grams.

The recipe is almost the same as for link, only the amount of dough is different and all the flour is rye. Briefly: 400 gr. mature dough on whole grain rye flour (you can put it in advance overnight from 200 g. flour, 200 g. water and 20 g. sourdough); 225-250 gr. water; 400 rye whole grain flour; 1 tbsp honey, 15 salt, 1 tbsp. cumin, sprinkle on your wux.

Pay attention, after kneading the dough in a bucket, I immediately molded it (leveled the top) and put it on the proofer, and this is another subtle point that does not allow to fully automate the baking of rye bread. If the dough is not leveled and ironed with your hands or a spatula, the bread will turn out with an uneven, ugly, rough crust, so here, whatever one may say, you will have to look into the bread maker and participate in the process.

Having leveled the top, sprinkled it with flakes (sometimes the seeds are used). Especially for this bread, I made fresh rye flakes using Eschenfelder grain mills .

By the way, do you know how to make sure that the seeds or flakes do not fall off the crust? Sprinkle them on the surface of the bread sprinkled with water at the very beginning of the proofing, tamp them slightly, sprinkle them with water from the spray bottle again. Before baking, you can moisten the top again and start baking.

The degree of proofing of rye bread in the bread maker is determined in the same way as in the usual form: the dough should fit, increase in volume and show a couple of barely hatched bubbles on the surface.

Bakery. Another stage in which you will have to participate. For baking wheat bread, the bread maker programs take from 40 minutes to 60 minutes, plus the possibility of manual control in the "baking" mode. For a heavy rye dough, one hour, and even more so 40 minutes, is not enough - in order for it to bake well, it needs 80-90 minutes at 180-190 degrees(standard baking temperature in bread makers). Accordingly, we can immediately, as soon as the dough comes up, turn on the baking mode for an hour and a half, or after the end of the “quick bake” program, switch to the “bake” mode and bake for another 30 minutes. It's easier for me to immediately switch the bread maker to “bake” and put on hour and a half. Ready bread will slightly move away from the walls of the bucket, the sides of the bread will be ruddy, but the top may crack a little, while remaining pale. It should not be convex, rather, even, but not fallen or ruddy: for security reasons, there is only one ten in the bread makers, located at the bottom of the oven, so the bottom and sides of the bread in the bread makers are most of all ruddy, and not the top.

Where do you think it is easier to bake rye bread, in the oven or in a bread maker? After my experiments and observations, I was convinced: rye bread in a bread maker is possible and even turns out well. The only downside is that each new recipe will require new adaptation. On the other hand, the bread that I baked in the bread maker can be so different: keeping the proportions, its composition can be changed as you like, so you are unlikely to get bored with it.

I have already baked this bread with wheat grits.

Pure rye 100%.

With seeds and a small addition of whole wheat flour.