Black bread at home is simple. Homemade is better than store-bought - rye bread! On sourdough and kefir, with and without yeast - recipes for homemade rye bread

19.10.2019

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, this 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 " Rye bread". 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 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 in a frying pan 100 g butter 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 not at home white bread, 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 brown 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

Rye bread appeared in Russia in the 17th century; before that, only wheat bread was mainly baked. But since then, black bread has been one of the favorites on the table. After all, it is both healthy (contains fewer calories) and tasty. And baking it is not as difficult as it seems.

homemade brown bread recipe

You can bake bread both in a bread machine and in a conventional oven. Only the technologies for preparing the dough will differ. In the first case, the hostess only needs to put food in the oven and get the finished product. In the second - you have to knead the dough yourself.

To make regular rye bread, you don't need as many ingredients as you might think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g of wheat flour; - 180 g of rye flour; - 1/2 tsp. salt; - 1/2 tsp. sugar; - 1.5 tsp dry yeast; - 1/2 tbsp. baking powder. The indicated dosage of products is enough for baking one half-kilogram loaf of black bread.

Making bread is not difficult. If you are going to do everything in the oven, then just load the products in the order indicated in the list. If you plan to prepare the dough yourself, follow the further recommendations. To begin with, slightly warm the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products in turn and mix thoroughly. Do not forget to add milk with yeast here. Your main task is to get a soft elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place closer to the battery. Beat a couple of times and then you can start baking. Put the dough in a mold, let it rise a little and put it in an oven preheated to 180-200 degrees. Leave for 40 minutes - an hour.

You can check the readiness of baking by simply piercing it with a long toothpick. If, after pulling it out of the bread, crumbs remain on it, then the baking is not ready yet.

To give a special taste to rye bread, you can sprinkle the dough (even before you send it to the oven) with cumin. The taste of the product will be very interesting.

The recipe for traditional "Darnitsky" bread is as follows. To prepare you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp salt; - 1.5 tbsp. powdered milk or cream; - 1 tsp. cocoa - 1 tsp instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.

Sift flour beforehand. This is necessary so that she breathes, and the dough turns out to be more magnificent, while the bread is more spongy. Then lay out the ingredients for making bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a well in this mixture and add dry yeast into it, vegetable oil, water, vinegar. Mix everything very well and let the dough stand. Then place it in a mold and put it in the oven. After cooking, let the pastry cool and you can eat bread.

Borodinsky is also among the black breads. To prepare it, you will need sourdough (even if you make this bread in a bread machine). For a 750 g loaf you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp ground coriander; - 75 g of rye flour; - 250 ml of hot water. for the test: - sourdough; - 135 ml of water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g of rye flour; - 75 g of wheat flour of the second grade; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp dry yeast; - coriander for sprinkling.

You can buy specific products such as gluten, malt and dry sourdough in specialized bakery shops. Alternatively, you can order these products online.

First, make a starter. Sift rye flour into a bowl, add malt and ground coriander to it, pour boiling water over it and mix everything thoroughly. Then leave to brew for 2 hours. It is better if at this time you place the sourdough in a place where heat is well preserved - a thermos or a preheated oven.

Take care of the dough: stir the honey in water, then put the cooled sourdough on it and add all the other ingredients. Knead a soft and elastic dough. After kneading, flatten the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until cooked. Homemade variations of "Borodinsky" bread are no less tasty than store-bought ones.

What to consider when making brown bread yourself

If you knead the dough with warm water, you can use the accelerated baking mode (relevant for making bread in the oven).

Remember that black bread additives can be anything. If you don’t really like just rye bread, you can put cheese, fried onions, garlic, herbs and even sausage while kneading. The only thing to consider: such bread is stored for only 2 days and only in the refrigerator.

If you are going to use pressed rather than dry yeast, dilute it in warm water and leave to wander for 20 minutes in a warm place. This will be the main condition for delicious baking.

Do not hide the cooked bread immediately in the bag. Let him breathe. Otherwise, it will get wet and spoil. When properly stored, homemade bread will keep for about 4 days.

Bread made from rye flour is a wonderful alternative to wheat bread, which is very common at the present time. "Black" loaves have a richer composition and have a better effect on digestion and overall health. In addition, rye is very versatile in the matter of baking: you can bake loaves without yeast, mixed with flour of other cereals or completely rye. And adherents of a raw food diet will like bread made from sprouted rye.

From this article you will learn:

Rye black bread

slightly different from the "white" relative both in composition and in the behavior of the substances that are included in it. Therefore, at the first experience of baking black bread, the dough can present “surprises”, behaving differently from the wheat that is familiar to everyone.

It is necessary to pay attention that in rye flour there is many times less gluten, because of which the dough is brought to condition by long kneading. On the same occasion in industrial production They don’t make completely rye bread - it’s too long and expensive. The rye-wheat mass is mixed in proportions of approximately 85/15. In home cooking, if time permits, it is quite possible to create completely rye pastries on a special sourdough.

How to bake rye flour bread in the oven

Rye flour is a specific product that requires experience to handle well. Therefore, for the first experiments in baking rye bread, it is better to use a rye-wheat flour mixture from equal parts. Beginners and those with limited time should also opt for recipes with yeast-based dough infusions. Recipes for "real" black bread without yeast will be presented below.

Bread made from a mixture of rye and wheat flour

To a large extent, the quality and taste of the resulting rolls depend on the correct infusion of the dough (sourdough). To get it, you need to pour 1 tbsp into 200 ml of serum. granulated sugar and 20 grams of pressed yeast, and then put in a well-heated place for 100-120 minutes for fermentation.

Next, you can start kneading the dough. The prepared dough is sent to a pound of sifted flour along with 1 tbsp. a spoonful of oil (olive or sunflower) and margarine. After mixing, the composition is supplemented with finely chopped or crushed garlic and 1 tsp. salt. Next, you need to thoroughly knead the mass again and set aside for 120 minutes.

After the specified time has passed, the dough must be re-kneaded, after which it should be rolled into one large round dough. Having flattened it to the shape of a wide and thick cake, leave to part for 45-50 minutes. By the end of this period, it is necessary to heat the oven to 200-240˚C. The duration of baking is 45-50 minutes.

Recipe for rye bread without wheat flour

To create a sourdough starter this method baking, it is not necessary to have whey, you can do with clean boiled water. True, fermentation takes more time. How is sourdough made from rye flour for bread:

Dissolve 5 grams of yeast in 0.1 l of warm water (about +38˚C).
While stirring, add 0.1 kg of flour, and stir until the total creamy consistency.
Cover with gauze or a cotton napkin and remove for a day to part in a warm place.

How to make bread:

Pour a liter of water heated to 35-40˚C into the fermented, settled dough and stir for several minutes.
Transfer 700 grams of flour to the liquid and stir as soon as possible. It is best to send it before that to a large-sized enameled dish.
Sprinkle with a little flour. Remove in warmth for 11-12 hours to rise.
Add another 1.3 kg of flour, 25 grams of salt to the dough, knead very well and remove for another couple of hours.
Squirm after increasing the volume into several large pieces. Grease a baking dish with oil and place the pieces in them.
Send to the oven chamber pre-adjusted to +200˚C.
After a third of an hour, reduce temperature regime by 20˚.
At the end of the next twenty minutes, reduce the fire to + 150˚C. Process for another 25 minutes.

Homemade rye flour bread in a bread machine

The bread maker greatly simplifies the process of preparing any bread products, as it relieves the cook of the need to manually knead the thick flour mass and control the temperature regime of processing. You will not even need to wash any dishes, except for the capacity of the device itself.

So, for cooking in a baking machine, you need to place 2 tsp in its glass. packaged yeast, 600 grams of flour, 400 ml of whey, two tablespoons of margarine or vegetable oil, 2 tsp. cumin and salt with sugar. After loading, you can close the lid of the device and turn on the built-in program "Rye Bread" or "Yeast Bread". Mixing, turning on the heating and its adjustment will take place under the control of automation. On average, from pressing the "Start" button to removing the finished fragrant loaf, it takes 3 hours.

Bread made from rye flour in a slow cooker

Gaining immense popularity for last years multicookers can also simplify the process of cooking homemade rye cakes. True, shifting all responsibility to the technique, as in the upper recipe, will not work. First, the dough is made:

Pour 50 ml of olive oil into 200 ml of warm cow's milk and throw in 1 tsp. sugar, salt and yeast.
Stir until completely dissolved, and then transfer to heat for half an hour.
Drive the flour through a sieve, transfer to an enameled bowl, add the leaven. Stir.
Supplement the dough with 1 tsp. coriander seeds and chopped garlic clove.
Thoroughly knead the dough on a flat, smooth stand greased with vegetable oil.
Turn on the multicooker for heating with the bowl inside, then turn it off and close it to keep warm.
Keep the dough warm for half an hour for proofing. Put in a multicooker.
Start the "Baking" mode with a timer for 60 minutes.

When creating a dough, flour should be poured sequentially, and not at once, because the mass is already thick and requires considerable effort for high-quality kneading.

Video: how to bake Borodino rye bread

Whole wheat rye bread

To prepare loaves from the most useful variety of rye flour, you need to stock up on a kilogram of this raw material, 0.75 liters of water, one 14-gram bag of yeast and salt (optional).

Cooking:

Pick up a bowl of sufficient volume and combine the yeast with flour in it.
Pour in warm water (+35-40˚C).
Knead the dough thoroughly by hand or with a bread dough mixer.
put on top kitchen towel or a cloth and rearrange in warm conditions to rise for an hour.
Butter the bread pan, pour the dough into it, leave to set the volume for 1 hour.
Rearrange in the oven, turned on a quarter of an hour before immersing the bread to heat at 200˚C. Wait at least an hour for readiness. Exact time processing to readiness depends on the plate, so it is empirically.
Put the resulting bread on a wire rack and keep it under a towel to cool for a quarter of an hour.

Rye flour bread

What is necessary:

rye-wheat flour mixture in proportions 3: 2 (rzh.: psh.) - 1 kg;
water 35-40˚C - 0.5 l;
live yeast - 40 g;
sugar - 1 tsp;
salt - 1.5 tsp;
vegetable oil - 2 tbsp.

Cooking:

Sow and make a mixture of flour. Build a slide from it in a saucepan with a hole in the middle.
Take 7-8 tbsp. tablespoons of water, crumble yeast in them, mix with a small amount of flour. Mix well until smooth. Remove under a towel in a warm place until foam appears (about 15 minutes).
Pour the batter into the well in the center of the flour pile, mix well. Hold under a towel for a third of an hour.
Knead the dough, gradually adding water and salt, until a smooth elastic structure.
Form, put on a baking sheet or in an oven dish, and leave to rise for 45 minutes.
15 minutes before the dough reaches the condition, turn on the oven at 220 degrees. Before going into it, make several cuts on the loaf with a knife, sprinkle with some water and lightly flavor the top with flour.
Bake at initial temperature for 40 minutes, then reduce heat to 170˚C. Process another 20 minutes after that.
After removing from the oven, wrap the bun in a towel and keep in it until cool. The heat retained in this way goes inside and bakes the loaf, which is taken out of the oven with a slightly raw crumb.

Unleavened rye flour bread (sourdough)

Yeast-free recipe bread made from rye flour includes the stage of making sourdough. In a nutshell, the difference between yeast and sourdough infusion can be described as follows. With yeast, bread only rises, that is, it increases in volume due to alcoholic fermentation. Sourdough, figuratively speaking, activates the process of digestion of food even before it is eaten - the fermented product releases minerals from phytic acid, making bread easier to digest.

How to prepare sourdough from rye flour for bread without yeast:

Combine 100 grams of rye flour and the same volume of pure boiled water. Whipped. It turns out something similar to pancake dough.
In a glass jar under gauze or a breathable cloth, the mixture is fermented in a warm place for 2 days.
The solution is supplemented with the same parts of flour and water, everything is stirred with a spatula and stands warm for another 1 day.
The sourdough is stored in the refrigerator.

Bread preparation:

Take the entire amount of dough from the recipe just described and add 50 ml of melted butter there.
Pour 0.5 kilograms of flour into an enamel bowl. If wheat-rye bread is being made, the flour ratio should be from 15/85 to 50/50 (w/w).
Pour the starter-butter mixture into flour, salt and sweeten (about 20 g each) and make a well-mixed dense dough.
Transfer the mass into a mold, put it in heat for 3-5 hours to increase volume.
Sprinkle with water and sprinkle as desired with cumin, linseeds, sesame seeds, dried herbs, etc.
Send to the oven with a temperature of 200˚C for an hour and a half. A third of an hour after the start of the procedure, you need to reduce the heat by 20-30˚C.
Bread baked according to this recipe is very well digested, improves digestion and has an unforgettable aroma.

White bread with rye flour

Required supplies:

rye-wheat flour mixture in a ratio of 1: 9 - 1 kg;
granulated sugar - 1 tsp;
yeast: dry - 2 sachets, fresh - 40 g;
warm boiled water - 150 ml;
kefir with low or zero fat content - 250 g;
cold water - 0.25 l;
animal fat - 20 g;
salt - 1 tbsp.

Baking algorithm:

Dissolve yeast and sand in warm water. Leave alone until bubbles rise.
Sift flour, pour kefir, cool water, melted fat and salt into it. Knead for at least 12 minutes on a flat, buttered table until a smooth plastic dough is created.
Transfer the dough to an oiled bowl or pan, cover with a cloth or cotton napkin. Leave alone until doubled in volume. It usually takes 45 minutes.
Knead the swollen dough on the table and let it lie down for another 10 minutes.
Submit to the mold for the product to rise in it for another 60 minutes.
Place in a 200-degree oven for 75 minutes with a glass of water pre-set at the bottom level.

In the absence of a suitable mold, you can mold the bread the old fashioned way. First, a deep bowl is covered from the inside with a towel and generously sprinkled with flour. The dough is formed into a round loaf, which is placed in a bowl with the seam up. After 60 minutes, after the dough has reached the desired state, it must be turned over onto parchment, make a shallow cut along the loaf with a sharp knife and place in the oven.

Video: how to bake homemade black bread

Many housewives are afraid to mess with baking, fearing that they simply can’t cope with the dough and ruin the dish. And the idea of making bread for most seems completely impossible, and equates to a real culinary feat. But in fact, every woman, with a sufficiently good oven, can bake bread on her own with almost no difficulty. You just need to follow a few simple recommendations. Let's talk on this page www.site about how to make rye bread at home in the oven with and without yeast.

Rye bread without yeast in the oven

Our ancestors made real rye bread without any yeast, they were replaced with a special sourdough. This recipe is considered a little more complicated, but the taste of the finished baking will undoubtedly please you.

So to prepare tea leaves, it is worth preparing a couple of tablespoons of rye malt and thirty grams of rye flour. Also use one hundred and thirty milliliters of non-cool boiling water.

As for the test, it should consist of an active rye sourdough in the amount of two hundred grams, two hundred grams of rye flour, one hundred and seventy grams of wheat flour, a tablespoon of salt and thirty grams of molasses. Also for the test you will need one hundred and seventy milliliters of water.

First of all, prepare the brew. Combine all the ingredients for it together, mix well and wrap the container in a towel. Leave the brew alone until it cools completely.

For the test, you also need to combine all the components, mix them well with each other and leave to wander for four hours. While kneading, add the cooled tea leaves to the container. After four hours have elapsed, grease the baking dish with oil, shape into a loaf, place in the dish and leave for another hour. Next, preheat the oven to two hundred and thirty degrees and send a container with dough into it, sprinkling it with a little water. After an hour, rye bread is ready, cool it a little and serve.

Rye bread with yeast in the oven

To prepare such a delicious and very healthy bread, you need to prepare three hundred grams of rye flour, two hundred grams of wheat flour, a couple of teaspoons of dry yeast. You will also need one and a half teaspoons of salt, a tablespoon of honey and the same amount of kvass wort. Even to create rye bread, you need to use a tablespoon of vegetable oil and three hundred and thirty milliliters of plain water.

First of all, combine the yeast with flour, having carefully studied the instructions before that. Add the rest of the ingredients to the bowl and knead the dough in a food processor or using a stand mixer fitted with dough hooks. You need to knead for a long time - about a quarter of an hour. Ready dough it will be sticky, like plasticine, but it should take the desired shape of the ball.

Divide the prepared dough into a couple of equal parts. Dust with flour and form into two balls. Place them on a baking sheet dusted with flour. Put such a workpiece in a cold oven and wait until the dough rises. This will happen in about an hour and a half. Turn on the oven at two hundred and twenty degrees for twenty-five minutes.

Ready bread should be put on a wire rack and cool.

The easiest rye bread with yeast

To prepare a very simple and at the same time tasty and healthy bread, you will need half a kilogram of rye flour, three hundred milliliters of water, eight and a half grams of dry yeast and some salt, depending on your taste preferences.

Connect all the components together and knead the dough. Leave it for a couple of hours to rise, then punch down. Form a loaf from the dough, make a few cuts on it. Preheat the oven to two hundred and twenty degrees and send the future bread into it for half an hour. Wrap the finished loaf in a towel and cool.

Rye yeast bread with garlic

This version of bread is able to diversify your daily diet and surprise loved ones. To prepare it, you need to prepare three hundred grams of rye flour, four hundred grams of wheat flour, four hundred milliliters of water, a couple of teaspoons of dry yeast and the same amount of salt. In addition, use five teaspoons of sugar, five to six cloves of garlic, and three tablespoons of vegetable oil.

First of all, combine sugar with dry yeast and half the prepared volume of water. Remove the resulting mixture for twenty to twenty-five minutes in a fairly warm place. After waiting for the yeast to play and a cap to appear, pour the remaining water and a couple of tablespoons of vegetable oil into the container. Combine this mixture with salt and sifted rye flour.

Then gradually add wheat flour to the mixed ingredients. Grind the garlic and also mix it into the resulting mass. Knead a fairly dense homogeneous dough. Then cover the bowl with it with a towel and send it to a warm place for about an hour and a half. After this time has elapsed, punch down the dough and fold it into its special baking dish, brushing it with oil. The dough should stand in the form for another forty to fifty minutes. Next, it must be placed in the oven, heated to two hundred and twenty degrees. Bake for fifty minutes. Sprinkle the finished bread with water, wrap in a towel and cool.

Thus, you can make yeast-free rye bread at home or with yeast. Homemade baked goods made with quality products will definitely bring health benefits and delight the whole family with a pleasant taste.

This rye bread, kneaded with yeast and water, you can eat even on fasting days, since only sunflower oil is included in the baking composition of fats, and it can be excluded if necessary ....

Ingredients

Water - 0.5 liters __NEWL__
Dry Yeast - 10 grams __NEWL__
Sugar - 1 tablespoon__NEWL__
Salt - 2 teaspoons __NEWL__
Vegetable oil - 100 milliliters __NEWL__
Rye flour - 600 grams __NEWL__
Wheat flour - 600 grams __NEWL__

Cooking:

1. We breed yeast in warm water and wait for the fermentation foam to appear on the surface.

2. Add salt and sugar, mix well.

3. Pour in vegetable oil. Of course, you can do without it, but with butter, the dough turns out to be tastier and pastries do not get stale longer.

4. Sift the flour of both varieties. Why is wheat flour added to rye bread? Yes, because in our time, few people love pastries with a characteristic rye sour taste. In addition, not every stomach will react positively to it.

5. Partially pouring flour into the yeast mixture, knead a thick dough. If you still put the oil, then in the end the dough should lag behind your hands well, without particularly dirtying them. Now we set aside the container in a warm place, covering it with a cloth or towel.

6. Punch down the risen dough and put it on an oiled baking sheet or in a baking dish. Let's get up again. To prevent cracking of the bread during baking, it is better to cut several furrows on the surface of the loaf with a knife. We send it to the oven preheated to 190 degrees for 45-50 minutes.

We let the finished bread cool a little right on the baking sheet. Then we transfer it to a towel and wrap it in a cloth to “rest” until it cools completely.