Cooking rye bread. Secrets of making rye bread

19.10.2019

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

Ingredients:

Leaven- 50 gr.
Water- 400 gr.
Rye flour- 600 -700 gr.
Salt- 1 teaspoon.
Vegetable oil - for mold lubrication.

Rye sourdough recipe

Sourdough for home rye bread you can cook by yourself. For good rye sourdough it takes more than one day, but the pastries are amazing, fragrant and very tasty. So, we heat the water - 25 milliliters, up to 40 degrees, and mix it with 25 grams of flour. Take immediately a half-liter jar, in which we will prepare the sourdough. We cover the mixture with a lid, but do not close it tightly, you can take a cling film and pierce it with toothpicks. We just leave it on the kitchen table.

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

How to make homemade rye bread

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

2 . Opara at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to put the dough at night. For example, they kneaded at 12.00 at night and in the morning it is already ready. In the finished dough, add salt, the rest of the flour (300 - 350 g.). Stir comfortably with a wooden spatula.

3 . The dough turns out very thick, it is a little difficult to mix it, but the spatula successfully copes with this task. In the future, during proofing, it will become a little more liquid. You do not need to knead for a long time, just mix well so that there are no lumps. Cover the dish with the dough with a towel and leave to proof.

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

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

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

Delicious homemade rye bread is ready

Bon appetit!

Homemade rye bread recipes

Can't name tastier meals than hot homemade, fragrant bread, only piping hot, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate this one yourself, and bake delicious homemade rye bread with your own hands, delighting your friends and loved ones.

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

Homemade rye bread in the oven

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

This bread recipe is very successful, and most importantly, delicious, it is no different from expensive high-quality store-bought bread, but, since it is homemade, it will definitely bypass any purchased pastries in terms of taste. We start with the fact that hot water, dilute the malt, mixing the mixture very carefully, leave, covered, until it becomes barely warm.

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

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

When the dough has risen, it must be laid out in a form lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then send it to the oven for 10 minutes at 220 degrees, then lower it to 200, and put it on for another 40 minutes, but regularly check the bread for doneness (every oven is different).

Homemade rye bread in a bread machine

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

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

Homemade bread maker

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

Welding is prepared from a mixture of flour, malt and coriander, filled with boiling water. The tea leaves need to be put to cool in a warm place, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature so that it is warm, after about 2 hours it will be ready.

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

Homemade rye yeast bread

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

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

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

Homemade rye bread without yeast

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

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

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

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

Homemade rye bread in a slow cooker with dried fruits

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

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

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

Homemade rye bread with coffee

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

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

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

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

Recipes for black bread. Dishes from black bread.

Black bread was the most popular in Russia. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.

But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly it made White bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

Low calorie. Compared to white, rye pastries are less high-calorie. There are 200 calories in 100 g of the product
Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
The high content of amino acids, because of this, the black crust has a characteristic sour taste
Beneficial effect on the intestines. Due to the high content of dietary fiber, it contributes to the rapid elimination stool. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.

composition of black bread

Read the ingredients of the product carefully. Now rye is planted in small quantities. You can buy brown bread that does not contain rye. Usually, sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.

It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.

Yeast black bread: a recipe in the oven and bread machine

There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product dark color and pleasant aroma.

Recipe:

300 g rye flour mixed with 100 g wheat
Add 11 g of dry yeast to the flour mass
Add 220 ml warm water and 10 g sugar
Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.

Black sourdough bread: a recipe in the oven and bread machine

For baking, you need sourdough, you can buy it or cook it yourself.

Sourdough Recipe:

Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
Leave for 24 hours, feed the starter again
On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour

Keep the mixture in the refrigerator for a maximum of 7 days.

Sourdough Bread Recipe:

Measure 500 ml of starter culture from a jar, feed the rest
Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
Add 25 ml of oil and stir again
Cook rye bread
If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
Bake for 1 hour in the oven at 220°C

How to make homemade kvass from black bread

This is a delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.

Recipe:

500 g black bread cut into cubes and dry in the oven
Add 5 liters of water to the breadcrumbs and leave for 48 hours
Add 5 g of yeast and a glass of sugar, leave to infuse for a day
Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
You can put a few raisins in the finished drink and refrigerate

homemade kvass from black bread

This is a delicious addition to beer or first courses. The croutons are fragrant and crispy.

Recipe:

Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
Pour mixture over diced rye bread
Place on a foil-lined baking sheet and bake in the hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
Cut into cubes and leave
Pour 70 ml into the pan olive oil. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C

Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
Slice fresh rye or Borodino bread and brush with dressing
Fry in a pan with oil until golden brown

A very tasty breakfast or addition to soup.

Recipe:

Fry slices of black bread in a pan with butter
While the pieces are hot, rub with garlic and sprinkle with salt.
Grate cheese on a fine grater and sprinkle with hot pieces

This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it is better cut.

Recipe:

Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
In a separate bowl, mix softened butter with chopped dill and coriander
Brush the pieces with fragrant oil
Place a piece of fresh cucumber on top
Lay a piece of spicy herring on cucumbers, stab with skewers

This is a delicious and very cheap snack. festive table.

Recipe:

Toast the bread in a toaster or dry pan and cut diagonally
Lubricate the slices until cool with chopped garlic
Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
Lay a fish on the cucumbers. Buy sprats in oil

This is a great addition to your holiday table. You can cook for the New Year.

Recipe:

Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
Top with cream cheese, dill sprig
Place slices of salted or smoked pink salmon or salmon on top

This is a cheap salad that will satisfy your hunger in summer time. The taste is very unusual.

Recipe:

Cut stale rye bread into small cubes and pour over unrefined butter
Chop the onion into half rings
Cut the tomatoes into half rings and add to the bread and onions
Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir

If you watch your figure, prepare a dessert of rye bread.

Recipe:

Take three pieces of sour apples and cut them into slices
Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
Put rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
Grease the form with butter and sprinkle with breadcrumbs
Lay out half of the black crumbs, and apples on them, sprinkle with grated crumbs again
Bake in the oven for 20 minutes

Is it possible to add brown bread to cutlets?

If you want to cook cutlets, but there is no white bread at home, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to the minced meat and the rest of the ingredients. Meatballs are prepared as usual.

Butter is not the best useful product, but in combination with black bread and honey, you get a delicious and healthy breakfast.

Useful properties of black bread with butter and honey:

Increases immunity
Helps to adjust the intestines to correct work during the day
Nourishes the brain and improves its functioning
Improves intestinal peristalsis
Removes toxins and waste
Helps reduce high blood pressure
Fights cough and SARS

Black bread calories

The difference between varieties of different black bread will be significant. It has to do with the ingredients used.

Borodinsky - 264 calories
"Darnitsky" - 200 calories
Cereal - 228 calories
bran - 266 calories

It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.

VIDEO: The benefits of rye bread

As you know, bread is the head of everything. And if earlier store-bought bread was fragrant, healthy and tasty, today it is not at all like that. And that is why many refuse it and choose homemade bread. And rye is especially useful. But how to cook it?

Benefit

The composition of rye bread includes a lot of useful substances: dietary fiber, essential amino acids, potassium, magnesium, zinc, iodine, iron, calcium, vitamins of group B, PP, A, E, and so on. And all this makes such a product very, very useful.

Useful properties of rye bread:

Due to the high content of coarse dietary fiber, bread stimulates intestinal motility, thereby normalizing digestion, and also removes toxins from the body.
Potassium is good for the cardiovascular system, as it strengthens the heart muscle.
Magnesium, which is also included in the composition, is necessary for normal operation nervous system and muscles. In addition, he takes part in many metabolic processes.
Zinc contained in rye bread has anti-inflammatory and antiseptic effects, which helps fight infections.
B vitamins are necessary for the normalization of metabolism, as well as for the regeneration and preservation of the integrity of cells and tissues.
Vitamin E, which is also present in the composition, is responsible for the normal condition of the skin, nails and mucous membranes. That is why rye bread is especially useful for women.
Such a product is useful for diabetics, because it does not increase blood glucose levels. The fact is that bread contains complex carbohydrates, which are released gradually and are spent on energy production.
Since iron is included in the composition, the product is recommended to be used for the prevention and treatment of anemia.
The composition of rye bread includes substances that neutralize the activity of free radicals and protect against the development of cancer.
This product is also useful for weight loss, because its calorie content is only 170-200 calories per 100 grams, and this is very little compared, for example, with white bread or even a loaf.

Can everyone eat it?

Rye bread is contraindicated in duodenal or stomach ulcers, gastritis with high acidity, and some other diseases of the digestive tract. The fact is that this product can increase the acidity of gastric juice and cause fermentation, which will provoke increased gas formation.

How to cook?

How to cook delicious and fragrant rye bread at home? There are several important points, which will allow you to make truly appetizing and healthy bread.

Ingredients

The main ingredient in rye bread is, of course, rye flour. It is coarser and darker than wheat, which is more familiar to many, and that is why the bread turns out dark and not as fluffy as white.

Traditionally, rye bread is prepared not with the addition of yeast, but with a special sourdough that replaces the yeast and allows the dough not to dry out during baking, to rise and become porous. Sourdough is made from the same rye flour and water or whey.

As for the rest of the ingredients, everything will depend on the recipe you choose.

Cooking features

It is most convenient to bake rye bread in a bread machine. Such a device will simplify and speed up the baking process as much as possible and will do part of the work for you. But if you don’t have a bread machine, then you can cook bread in the oven, this will not affect its quality and taste.

Recipes

We offer recipes for rye bread.

Sourdough bread

To make rye bread without yeast, prepare the following ingredients:

For sourdough:

400 ml of serum or plain water;
400 grams of rye flour.

For test:

400 ml of water;
700-800 grams of flour;
1 teaspoon of sugar;
1 teaspoon of salt;
1 tablespoon of cumin;
1 tablespoon sesame;
2-3 tablespoons of vegetable oil.

Cooking method:

First prepare the starter. To do this, heat 100 ml of whey (or water) to about 38-40 degrees, mix with 100 grams of flour and put it in a dark place. After a day, add another 100 grams of flour and 100 ml of water. Repeat the process until all components are gone. When the starter begins to bubble, you can use it.
Mix the starter with water (warm it up a little).
Gradually add flour. Its quantity may vary, but the dough should be quite dense.
Add sugar, salt, cumin and sesame seeds to the dough.
Form a loaf, put it on a baking sheet (grease the bottom with vegetable oil).
Bake bread in the oven at 170 degrees for about an hour until cooked (a crust will appear).
Ready!

yeast bread

How to bake bread with yeast?

You will need the following ingredients:

500 grams of rye flour;
350 ml of boiled water;
1 full teaspoon dry quick yeast;
1 tablespoon of sugar;
1 teaspoon of salt;
50 grams of flax seeds;
3 tablespoons of vegetable oil.

Cooking:

Sift the flour to make the bread fluffier.
Add sugar, flaxseeds, yeast and salt, mix everything.
Gradually add warm water and knead the dough. It should turn out quite steep and dense in consistency.
Remove the dough in a warm place. When it has doubled in size, add vegetable oil, mix everything, then put the dough back into the heat.
Lubricate the bottom of the baking dish with butter, place the dough in it.
Bake bread for about an hour in an oven preheated to 170-180 degrees.
Ready!

Bread with malt

For cooking you need:

500 grams of rye flour;
400 ml of water;
2 teaspoons dry yeast;
40 grams of malt;
3 tablespoons of honey;
½ teaspoon coriander.

Cooking:

Malt pour 80 ml of boiling water, leave to cool.
Mix flour, yeast and spices. Gradually pour in the remaining water, heating it.
Add honey and warm malt, knead the dough.
Put the dough in a greased mold, bake for an hour at 180 degrees.

Some useful tips:

Since rye flour contains special resinous substances, the bread is denser and practically does not rise. If you want to slightly "raise" the dough and make it more fluffy, then add wheat flour. You can also use corn, buckwheat or any other flour. But still, the amount of rye should be the largest.
Spices, seasonings and various natural additives, such as flax seeds, cumin, cardamom, sesame and so on, will help to make bread fragrant, spicy and even more useful. But it's still not worth overdoing it.
You can store bread at room temperature, as it does not deteriorate, is not afraid of mold and practically does not get stale. But still, the shelf life should not exceed 3-4 days.
Each housewife has her own signature recipe, obtained by trial and error. So do not be afraid to experiment: change the proportions of ingredients, add spices and seasonings, look for the best combinations.

Be sure to cook fragrant rye bread according to one of the proposed recipes!

Rye bread is a collection of all black breads that are baked on the basis of rye flour. This type of baking is very healthy, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

1. How to make rye bread in a bread machine

In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:

1.5 cups of rye flour;
a teaspoon of yeast;
a spoonful of olive oil or melted margarine;
a glass of whey;
a teaspoon of cumin;
salt and sugar.

Load all the ingredients into the bread maker, close the lid and set the “Rye Bread” mode. Nothing more needs to be done. The technology will do everything for you. The dough preparation and baking time is 3 hours. During this time, you will get a delicious and fragrant loaf.

2. We bake rye bread at home in a slow cooker

Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.

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

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

This bread is dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in the butter. Let the liquid sit for 30 minutes. Pour the batter into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.

The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.

3. How to make rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Put on proofing for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:

Be sure to prepare the steam.
Knead the dough carefully.
Put the bread in a hot oven.
If you want a crispy crust, drizzle with hot bread after baking. cold water and cover with a towel.
Prepare a dish in a good mood.

Rye Bread Recipes

There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.

1. Yeast rye flour bread recipe

To prepare a fragrant loaf of bread, you need to prepare the following products:

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

Pour the yeast from the sachet into warm water, add sugar and salt. Leave the liquid container for 15 minutes. During this time, a high foamy “cap” should appear on the surface of the water. Pour sunflower oil into the liquid and mix.

Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.

After that, knead again and put in a mold for 40 minutes. roll up the shape cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.

2. Recipe for rye bread with flax seeds

Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the bank. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the form. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or Silicone forms. It is not necessary to grease them, as the rye dough does not stick to the surface during baking.

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

3. Recipe for yeast-free rye soda bread

There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.

If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Take 500 g of flour, and 100 g of nuts, ½ teaspoon of soda. Pour a little vegetable oil into kefir.

Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

4. Recipe for sourdough rye bread

This is an old recipe that uses malt or a special sourdough instead of yeast. To prepare the starter, you need to take 100 g of flour and water. Flour is required rye. You should get a mass that is similar in viscosity to pancake dough.

Pour this mixture into a jar and leave for 2 days in a warm place. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mass for another day. Now put the starter in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). Pour 50 ml of melted butter into the starter. Pour the viscous mass into the flour and knead a stiff dough. Don't forget sugar and salt.

Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.

5. Recipe for Lithuanian beer bread

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

Ingredients:

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

Put all the ingredients in the bowl of the bread machine, and if there is a “Rye Bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the "Pizza" or "Bread" mode. Put on proofing for 2 hours. Bake 50 minutes.

6. Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.

Ecology of consumption. Food and recipes: Bread made from rye flour without yeast is diabetic and curative at the same time...

Fashion on home bakery grows in last years. This is facilitated by the appearance of gadgets that help this, namely bread machines and the ever-increasing interest of people in their health and a healthy lifestyle. Therefore, today, more than ever, the question is relevant - how to bake rye bread without yeast?

Since ancient times in Russia - for many centuries the main food - lean bread made from wholemeal wheat. And this is not accidental, it is in such flour that all vitamins and grain shells are preserved to a greater extent.

Bread made from rye flour without yeast is diabetic and curative at the same time. Its use improves intestinal motility, and people who eat black (rye) bread are less likely to expose the body to the development of obesity, diabetes, cancer and cardiovascular diseases.

It is very important to note that black bread helps the body to remove carcinogens and many others. harmful substances, while white bread cannot. Doctors recommend that without harm to the body, consume up to 150 grams of rye bread per day - this is about 3-4 pieces.

Those who like to follow the calories they eat will also be pleasantly surprised by the numbers - 100 grams of black bread correspond to only 117 kcal.

If in your house the yeast leaves at least bread, then the whole family will definitely become healthier. Heartburn will go away, blood will improve, and therefore it is worth spending time on cooking healthy rye bread without yeast at home.

Back to the roots

The first recipe for making dough without yeast

Ingredients:

Water - 800 ml;
Flour - 300 grams (whole grain);
Flour - 700 grams (rye);
Salt - an incomplete dessert spoon.

Cooking:

Pour water(room temperature - neither cold nor hot) into a container and pour salt, mix.
We take different seeds- for example, sesame, linseed, sunflower. The seeds are pre-fried a little in a pan. We pour them into our container.
Add 2 heaping tablespoons of homemade sourdough and mix everything again. Home sourdough thick, but you need to stir well and you can help dissolve with your hands.
Take whole grain flour(this is sold in stores) in its composition, bran, and the middle of the grain, and the surface are preserved. The flour must be at room temperature.
Sift flour into a bowl(it will be saturated with oxygen during the sifting process) and all unnecessary particles will be eliminated.
Add flour in small portions and mix at first everything will be liquid, and gradually thicker and thicker.
The dough is not quite ready at this stage. but it must be left for 20 minutes, covered with a towel, all components must be connected.
20 minutes have passed, we take the dough, it has not visually changed- but in fact there was a combination of flour, salt, water, sourdough and seeds into one whole - into our future yeast-free rye bread.
The dough turned out thick, heavy, rested. We take it out with a wooden spoon or a silicone spatula on the board. Flour is poured on the board - about 100-120 grams.
We knead the dough with our hands attracting flour into it and removing excess air voids. The warmth of human hands for 2-3 minutes makes a miracle - the dough is homogeneous, thick, elastic and does not stick to the hands.
The dough is shaped like a ball and placed in a container for another 8-10 hours. The dough is worth this time, covered with a towel (folded 2-3 times, that is, the fabric is large), in a warm place in the room.
In the past hours the dough has risen and it's time to lay it out in baking dishes.
Shapes may vary- round, rectangular, square, large and small. The form before baking is greased with vegetable oil and lightly sprinkled with flour.
Baking bread in the oven about 60 minutes at 180°C. The oven is preheated.
Taking the bread out of the oven cool and only then remove from the molds.
Put in the designated place and cover with a wet (wrung out from the water) towel for a short time.

The second recipe for making dough without yeast

Ingredients:

Flour - 650-700 grams peeled;
Honey - 2 tablespoons (replacement - sugar);
Vegetable oil - 1-2 tablespoons;
Water - 400 ml;
Sourdough - 6-8 tablespoons;
Salt - 2 teaspoons;
Additives - various (raisins, dried apricots, seeds).

Cooking:

The dough is kneaded of all components, all liquid ingredients and additives are first combined.
Next add the flour portions, sifting and mixing.
Ready dough laid out in forms he is allowed to stand (rise, come up) for two hours in a warm place, the forms are covered with a towel.
After 2 hours the dough has risen molded and ready to bake.
So that the dough has a beautiful crispy crust it must be well moistened from above - this can be done with a silicone brush or a spray bottle.
Under the bread in the oven water container is placed.
Bake in a preheated oven 20 minutes with an oven temperature of 200°C, open the door and moisten the surface of the dough again with water.
Now lower the temperature to 180 ° C and bake for another 40 minutes.
Ready black (rye) bread cools down under wet wipe and take it out of the mold.

The third recipe for dough without yeast on mineral sparkling water without sourdough

Ingredients:

2 cups - mineral sparkling water (not cold);
3-3.5 cups - whole grain rye flour;
½ teaspoon - salt.

Cooking:

Mix flour with salt.
Gradually add sparkling water and mix well. Mix briefly.
The dough turned out elastic, not sticky to hands. This can be controlled by the amount of water.
We make buns(round, oval, loaf-shaped).
Lubricate with vegetable oil baking sheet.
Laid out rolls-blanks on a baking sheet and on each workpiece with a knife we draw cuts - parallel or cells. This must be done so that under the influence of temperature and the rise of the dough, it “does not break” and cracks do not form.
The oven is preheated put a baking sheet in it and bake rye bread for 60 minutes at a temperature of 180 degrees.

Properly baked rye is stored unleavened bread 3-4 weeks without refrigeration, also his can be frozen This greatly extends its shelf life. Again the most delicious bread from the heat - from the heat, fresh and appetizing.

Rye unleavened bread goes well with dairy products, vegetables and soup. But meat and meat products to it - not the best combination, since the simultaneous presence of bread and meat in the stomach slows down digestion and heartburn and heaviness appear.

Yeast-free sourdough (the second name is uterine)

The basis of this sourdough is lactic acid bacteria of wheat grain. In the process of fermentation, the sourdough is enriched with vitamins, which then pass into the bread. For its preparation, you need peeled rye flour and water.

Capacity is taken(at least 2 liters by volume), it contains 100 ml of water and 3-4 tablespoons of flour. Stir until thick cream. The mixture is placed in a dark warm place for 1 day (covered with a towel).
The next day, the fermentation process is observed. and not a very pleasant smell, but it speaks of the right process and the formation in the starter of the pathogenic flora we need. This flora is necessary for the nutrition of lactic acid bacteria.
Sourdough nutrition- 3 tablespoons of peeled rye flour and a little warm water is produced within 5 days.
On the fifth day- the starter has not only bubbles and a pleasant smell, but also the correct sponginess. This indicates a serious development of bacteria and the correct formation of the starter.
On the 6th day, you can use the sourdough for baking yeast-free rye bread.
Sourdough storage:
- Add water to the sourdough in the ratio of 1 part of the sourdough and 2 parts of water - the shelf life is up to 12 days on the top coolest shelf;
- Add flour to the sourdough, roll out the layer, dry and store for a long time at room temperature;
- Give (give away) to friends, relatives and acquaintances with good wishes.

Homemade sourdough is the most important and useful part of yeast-free rye bread.

Sourdough with lactic bacteria makes rye bread fermented, rich in vegetable protein. Such black (rye) bread is absorbed by the body by 90-95% and is stored for a long time (for years).

Whichever recipe is chosen, the result will please any family. Various additives for baking rye bread - flight a large number options and variety. published