Bake homemade rye bread. How to bake rye flour bread at home

19.10.2019

Bread is the main dish in every home. Bread has long been served with any meal, and a quicker and tastier snack than a sandwich has not yet been invented.

Baking bread in the oven according to this recipe will not take much effort and time, but you will get homemade delicious bread.

Ingredients:

rye flour - 1.5 tbsp.;
wheat flour - 1.5 tbsp.;
warm water - 1.5 tbsp.;
dry yeast - 1 tbsp. a spoon;
vegetable oil - 1 tbsp. a spoon;
sugar - ½ tbsp. spoons;
salt - 1 teaspoon.

Cooking

Combine yeast with sugar, pour them warm water and put in a warm place for 15 minutes until the yeast starts to play.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil. Then, little by little, add yeast water to this mass and knead the dough. Cover bowl with a tea towel and leave in a warm place for 1 hour to double in size.

Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil. cover the shape cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook bread in it for 40-45 minutes at 200 degrees.

Homemade rye bread in the oven

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

Ingredients:

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

Cooking

Mix sugar with dry yeast and half of the indicated amount of water. Leave this mixture for 20-25 minutes in a warm place. After the yeast starts playing and a “cap” appears, add the rest of the water, 2 tbsp. tablespoons of vegetable oil, salt and rye flour, which do not forget to sift before.

Mix it all up and gradually add the pre-sifted wheat flour. Send chopped garlic here, knead the dough. When it is ready, cover the bowl with the dough with a towel and send it to heat for 1.5 hours. When the time is up, remember the dough and place it in a greased baking dish. Leave the dough in the form for 40-50 minutes for proofing. Preheat the oven to 220 degrees and bake the bread for 50 minutes. Then, sprinkle it with water, wrap it in a towel and let it cool.

Rye-wheat bread in the oven

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

Ingredients:

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

Cooking

In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander grains in the palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more “black”, add a little more rye flour. Knead the dough and form it into a ball, which we put on a floured plate.

With a knife on top of the ball of dough, we make a mesh, not small, and send it to a warm place for 20 minutes. You can preheat the oven to 50 degrees, turn it off and put the bread in there so that it comes up.

After 20 minutes, put the bread on a greased baking sheet and send it to a warm place for another 15-20 minutes. We heat the oven to 270 degrees, sprinkle the bread with water and put it on the top shelf of the oven for 10 minutes, then reduce the heat in the oven to 180 degrees and bake the bread for another 20 minutes. Thus, you will get a delicious bread with a crispy crust.

There is nothing more delicious than fragrant bread made according to simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, and what ingredients are used in cooking, whether it is possible to use wheat flour to cook the product. step by step photos recipes are listed below.

About nutritional useful properties rye bread has been known since ancient times. The main benefit of a rye product is to help with diseases of the digestive tract, normalize the absorption of food. Another plus is mold resistance. However, this product should not be added if you suffer from acid reflux, colic, or ulcers. A slice of bread contains:

a large number of useful vitamins;
essential acids;
hard indigestible fibers (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on a different basis - yeast, yeast-free, sourdough and custard. Thanks to the large number of new baking technology, different devices can be used. How can you cook brown bread in the oven, bread machine or slow cooker and what are quick recipes preparation of this product?

The recipe for rye bread in the oven begins with the preparation of products: ground rye flour, salt, dry yeast, water. All ingredients are well and thoroughly mixed until a homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turned out to be ruddy and hard, then the pastry is ready.

In a bread maker

The advantage of this unit is that you do not have to prepare the batch yourself - the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoonful of olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking, you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, coriander, chopped garlic are added. After kneading the mass, put in a bowl for half an hour in the baking mode according to the instructions.

rye bread recipe

You can make your own bread at home. For the manufacture of rye pastries, you must adhere to a strict recipe in order to get the finished product. The following describes how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories the finished dish contains, what ingredients are needed, what are the ways of baking the dough.

sourdough

Thanks to the lactic acid bacteria of the sourdough, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves the absorption of food. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. To bake a delicious product, it will take more time than a standard recipe. The advantage is that when using sourdough, the dish is fresh up to the 10th day after baking. Consumption of a rye product is good for the body.

Ingredients

coarse rye - 700 g;
any yogurt - 100 ml;
regular salt - 1 tbsp. l.;
warm water - 1 l;
whole grain and wheat flour - 500 g;
warm milk - 330 ml;
vegetable oil - 1 tsp

Cooking

Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
Dilute the finished sourdough with hot milk, add salt, whole grain and ordinary wheat flour, cover the batter with a towel, leave for 12 hours.
Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
Set to bake for 1.5-2 hours.

Recipe for black bread in a bread machine

This dish is prepared in a bread machine, according to the cooking method, it is more like baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. Step by step recipe With detailed description ingredients available to beginner bakers.

Ingredients

water - 330 ml;
ground rye - 150 g;
wheat flour - 300 g;
butter - 20 g;
dry milk - 2 tbsp. l.;
honey - 2 tbsp. l.;
salt - 1.5 tsp;
baker's yeast - 1.5 tsp;
malt, cumin - 2 tbsp. l.;

Cooking

Put the ingredients into the bread machine according to the instructions.
Select the desired mode. The color of the crust is medium.
Take it out after the required time. Cool on a wire rack.

Wheat-rye bread in the oven

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

Ingredients

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

Cooking

Sift flour, add sugar, yeast, salt.
Add warm water to a bowl and knead the dough.
Leave the finished dough warm for an hour.
Punch down the mass, leave to approach again.
Put on a baking sheet ready dough, form a round loaf.
Lubricate the product with an egg, sprinkle with flour, sesame seeds.
Bake 30-35 min.

Rye bread with yeast in the oven

For the preparation of rye products, various ingredients and additives are used. However, so that the bread is not rough, they use a mixture of white wheat and rye flour in the composition: this way the dough becomes more pliable and softer. Preparing sourdough starters in the classical way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.

Ingredients

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

Cooking

Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
Add sunflower oil to the mixture, stir. Add yeast.
Knead the dough, cover with a film, set aside for 60 minutes.
Knead the dough, leave to stand for 40 minutes.
Preheat the oven to 220 degrees, bake the bread in the form of 40-50 minutes.

Homemade malt bread

Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the functions of the digestive tract. This product has a rich dark color thanks to the malt. Eating rye bread is good for health promotion.

Ingredients

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

Cooking

Pour the malt with boiling water, mix thoroughly. Cover.
Add dry yeast, spices, salt. Mix well.
Dissolve sugar, honey in warm water, stir.
Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
Make slits at the top.
Bake 50 minutes.

Without wheat flour

Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. The loaf is suitable for losing weight who eat low-calorie foods.

Ingredients

peeled flour - 11 tbsp.;
water - 4 tbsp.;
sourdough - 3 tbsp.;
vegetable oil - 3 tbsp. l.;
sugar - 5 tbsp. l.;
salt - 1 tsp;
coriander (grains) - 2 tbsp. l.

Cooking

The dough takes 3 days to prepare. On the first day 4 tbsp. peeled flour pour 4 tbsp. boiling water, stir. Leave the mixture for a day.
On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
The loaf is baked for 90 minutes.

Hearty rye-wheat loaf with raisins

Hearty rye-wheat loaf with raisins will be loved by adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because 100 g of raisins contain 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruit, bran and other additives.

Ingredients

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

Cooking

Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
Add raisins to the dough, mix.
Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
Put the dough on the table, divide into several parts. Create products.
Cover with a towel, leave warm for 1 hour.
Bake 30 minutes.

Traditional sourdough bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. The preparation of the dough takes longer than when baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. Rye brewed bread can be pampered by adults and children.

Ingredients

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

Cooking

Mix two tablespoons of malt with wheat flour, brew with hot water.
Mix the dough thoroughly with a fork. Leave it aside to cool down.
Dissolve the yeast in another bowl with a glass warm water, add sugar, salt.
Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
Mix thoroughly, form a loaf, put in a mold.
Send the rye bread to the oven for 50 minutes.

Rye bread on kefir in the oven

If you don’t know how to bake brown bread at home, take this recipe into service: it is simple and does not require special knowledge. The product prepared on kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, then the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.

Ingredients

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

Cooking

Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
Shape the dough into a ball, cover it and let it rest for 20 minutes.
Stir again, leave under a towel for 10 minutes.
Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
Bake the bread for 30 minutes in a conventional oven.

Yeast free

A simple yeast-free rye loaf turns out just as delicious as with yeast. The use of fermented products is not always possible, as some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking turns out to be tasty, tender, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.

Ingredients

ground rye - 320 g;
baking powder - 0.5 sachet;
sugar - 2 tbsp. l.;
kefir - a glass;
soda / salt - 1 tsp;
raisins - a handful;
butter - 50 g.

Cooking

Grind prepared raisins, fill with water.
Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon, stir until the mixture is soft.
Add water, raisins, stir.
Put the dough on the table. Knead until elastic.
Form, transfer to the form.
Put the oven on temperature 220, bake for about 45 minutes.

Once the dough is in the mold, press it down with wet hands to get rid of the empty spaces in the air.
In case the yeast-free sourdough does not want to rise, leave the form with the film on the surface warm.
After baking bread, it is undesirable to cut the loaf before it has completely cooled. It is better to transfer this process to the next day.
Cakes tend to stick to the mold, so it's best to use a silicone container.

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

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

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

Freshly baked bread has magical properties- it is rare that something disappears from the table at such a speed, but if there are hot rye flour loaves, then, as a rule, not a crumb remains.

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

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

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

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

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

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

Also, if specifically stated in the recipe, do not change temperature regime. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different dough recipes, universal rule not here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

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

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

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

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

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

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

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

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

Choux rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

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

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

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

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

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

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.

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

Sourdough recipe for baking rye bread at home in the oven

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

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

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

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

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

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

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

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

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

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

60 gr. sunflower seeds (without husks).

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

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

3. Pour spices, sugar and salt, pour in oil and knead the dough.

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

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

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

Rye bread at home in the oven, kefir-yeast

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

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

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

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Warm dairy products in advance to room temperature.

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

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

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

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

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

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

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.

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

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

11. Bake at 200 degrees for about forty minutes.

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

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

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

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

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on warm battery or on top of the stove, while turning on the oven to warm up.

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

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

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

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

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

50 grams of malt;

300 ml of water (in tea leaves);

Baking flour - 650 grams;

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

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

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

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

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

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead a soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

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

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

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

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

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

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the roaster with the dough, the walls oven sprinkle abundantly with water.

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

. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

If you have a knack for baking, try making bread out of two various kinds dough - rye and wheat. A loaf is formed by rolling two flat blanks into a roll. different color. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

Bread is one of the many food items that is almost always served with meals. It doesn't matter if it's breakfast, lunch or dinner. And a faster snack, like a sandwich, has not yet been invented. In fact, there are two main types of bread: white and dark, made from wheat or rye flour. Black bread is considered healthier due to its high content of fiber, minerals, vitamins and amino acids. Nutritionists include it in almost every program. healthy eating for weight loss.

Making rye bread is quite simple. The ingredients needed for baking are sold in any store or market. You can bake it at home not only in a bread machine or slow cooker, but also in a conventional oven. There is nothing difficult in this. Rye bread is prepared with yeast or sourdough, with and without additives. Most often, rye flour is mixed with wheat flour, but it can also be prepared purely from rye. Everything will depend on the recipe you choose. I suggest you cook traditional homemade rye bread.

For him we need:

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

FROM mix all the ingredients and mix thoroughly until a homogeneous mass without lumps is obtained. We shift into a container, cover with a waffle towel and leave to rise for several hours. Then we crush and form a bun, it can be of any shape, but most often it is either round or oval. We make cuts on top and send to bake in preheated to 220 ° C for half an hour. Check readiness by tapping on the bread. The crust should be firm, ruddy and crispy. We take out the finished loaf, wrap it in a towel and leave to cool at room temperature. Ready.

As you can see, making rye bread is not as difficult as it might seem at first glance. But it turns out not only tasty, but also useful. For example, people suffering diabetes and cardiovascular diseases, without it it is impossible. You can diversify rye pastries by adding various ingredients to it, such as nuts, cheese, herbs, and even chocolate. For example, recipe for rye bread with seeds:

To prepare the brew we need:

First, let's prepare the brew. It is better to cook it in the evening. Mix all the ingredients, cover with a towel and leave overnight for fermentation. In the morning, add flour, salt, seeds and water to the dough, you can add seasonings or herbs that you like, for example, cumin or coriander. Knead the dough and leave for another 1 hour to rise. In the meantime, prepare a baking dish: grease with oil, or simply cover with baking paper. Then we form a loaf, put it on a prepared baking sheet and leave it for another 1 hour. Then we send the bread to the oven preheated to 250 ° C for 15 minutes. Next, lower the temperature to 180 ° C and bake for about 50 minutes more.

With a lack of vitamins, especially in autumn-winter period, homemade rye bread is just perfect. A couple of slices of such bread a day will help keep your immunity in good shape and not get sick!

I found even those times when bread at home was cooked only on sourdough. How delicious it was! High-quality, finely porous, soft, slightly sour, but so fragrant. Now everything is ready for hastily, with yeast, not allowing the dough to ripen properly. This is probably modern, but as for me, the best rye bread can be obtained only by cooking it with sourdough. This is a gourmet pastry. Those who understand and love the taste of real bread. It is possible to distinguish at a glance by the consistency of the crumb, what type of flour it is made from and whether it contains wheat. 100% rye, made from rye flour alone, is heavy in itself, does not rise during baking and slightly resembles plasticine in texture. It is tasty, contains fiber, vitamins, but you won’t eat much of it, especially if you have stomach problems. Even when cumin, raisins, honey, apples, nuts are added to it, it must be eaten with caution. Therefore, it is better to mix two types of flour - wheat (60%) and rye (40%). The loaf turns out to be a little lighter in color, but it will taste like Borodinsky. If you are interested, I will be happy to share the sourdough recipe and in a simple way cooking rye bread at home in the oven, step by step and with a photo.

What is rye sourdough?

It is such a substance, consisting of flour and water. All! But properly cooked, it will make such bread for you that you will immediately and forever refuse store baking. True, before starting the dough for bread, you first need to grow a sourdough. Let's see how it's done.

First day

We take 25 gr. Rye (peeled) flour and 25 ml of water at room temperature. We mix in a jar of 500 ml, cover with gauze or a lid, do not twist, but simply cover and put in a warm place (home temperature - 25-27 ° C - not higher). The consistency will be dense, do not be afraid, everything is correct, as it should be. We leave for a day.

Second day

Add 50 ml of water and 50 g of flour to the jar. Stir and again keep the day warm.

Third day

The bubbling process begins and it is necessary to “feed” the mass so that it begins to grow actively. Add 100 g flour and 100 ml water. Stir and wait 24 hours.

Fourth day

The sourdough is actively growing and bubbling. We send it to the refrigerator covered with gauze or a lid. Every 3 days we feed by adding 20 ml of water and 20 g of flour.

Fresh sourdough smells nice, there should not be an incomprehensible crust on the surface. For making buns, different recipes indicate different amounts. I measure with a tablespoon. If you are a beginner, strictly adhere to the proportions of the recipe. By learning, you can determine the amount yourself.

Homemade rye sourdough bread

Well, our sourdough is ready, you can start kneading bread. This is also not a quick process, but it is worth it to enjoy the taste and aroma later. And what a crisp, beyond words.

We will need:

For steam:

room temperature water - 200 ml;
sourdough - 2 tablespoons;
rye flour - 200 gr.

Mix everything in a deep bowl and cover with cling film. Leave to proof in a warm place for 4 hours. The dough should double in size and bubble up.

Cooking dough. Add to the dough 200 gr. rye flour and 200 ml. water, 2 tbsp. sugar and 1 tsp. salt. We mix everything well. Someone does it in a combine, and someone works with their hands. Gradually add 300 gr. white flour. Do not pour out all at once, the quality can be different (humidity, gluten). We knead. We spread the workpiece in a greased form, cover with cling film and let it brew for another 2 hours in a warm place. The dough should double in size.

We turn on the oven at 210-220 ° C and, after lubricating the surface of the loaf with water, set it to bake for 40-50 minutes. We take out the loaf and, covering with a towel, let it cool completely on the wire rack. If willpower is enough to endure until it cools down completely. You can sprinkle on top before baking with caraway seeds, seeds, sesame seeds, flax seeds.

Rye bread with malt

I really like bread with malt, dark, fragrant. It is very useful for our body - rich in trace elements, contains protein, amino acids. Checked on myself. Really positive effect on the digestive tract. This means that I cook all “black” bread only with dark malt. You don’t need a lot of it, 3-5 tbsp. I pour boiling water over dry malt so that the color of the baking becomes saturated and the aroma is enticing. The smell of the right mixture is sweetish. If you feel bitterness or harshness, then the product is not of high quality. They also sell malt in liquid form, but I’m already used to loose malt, and I don’t change my habit.

Reference: malt is a product made from grains of barley or wheat, but barley is more popular. Varieties of bread: "Borodinsky", "Amateur", "Custard" are prepared precisely on barley malt.

Rye flour bread in the oven: recipe

For beginner bakers, I dare to give advice - do not immediately try to bake a pure rye loaf at home. This requires experience immediately may not work. It took me months to get the right texture and taste of bread. Therefore, try first making a small bun from a mixture of wheat and rye flour. And then, having gained experience, swing at pure rye.

Ingredients:

high-speed yeast - 2 tablespoons;
wheat flour - 225g;
rye flour - 325g;
warm water - 300 ml;
dark malt - 40g;
boiling water - 80 ml;
salt - 1.5 tsp;
vegetable oil - 2 tablespoons;
honey - 2 tablespoons;
cumin - to taste;
flax seeds - 1 tsp

How to bake rye bread in the oven at home

Then we break off the crust, a piece of sausage on top or butter with jam ... how to resist such a delicacy? Or you can just a glass of milk and a slice fresh bread... or salt and garlic. Decide what you would like to taste first of all with homemade bread. And bon appetit!