Recipe for making bread from rye flour. Delicious rye bread at home in the oven: the best recipes, cooking features and reviews

19.10.2019

Homemade rye bread is a traditional and satisfying addition to any meal. As a basis, we suggest using premium flour. Let's figure out together with you how to make delicious rye bread at home.

Rye bread at home

Ingredients:

rye flour - 315 g;
wheat flour - 315 g;
warm boiled water - 405 ml;
instant dry yeast - 10 g;
white sugar - 10 g;
salt - a pinch;
refined oil - 15 ml.

Cooking

To make real rye bread at home, first dissolve dry yeast in lukewarm water. Then throw sugar, fine salt and leave the dough for 15 minutes. When a “cap” appears on top, pour in a little oil and mix. Sift both types of flour several times and mix together. Pour the yeast water into the dry mixture, knead the stiff dough, wrap it in a film and put it in the heat for 65 minutes. After that, knead thoroughly again and put it in a mold for 40 minutes. Put the bread in the oven for about 45 minutes and bake at a temperature of 185 degrees.

Homemade rye flour bread in the oven

Ingredients:

rye flour - 505 g;
wheat flour - 505 g;
water - 990 ml;
instant yeast - 15 g;
vegetable oil - 35 ml;
fine salt and sugar - a pinch each;
seeds - to taste.

Cooking

Before baking real rye bread at home, dry yeast and sugar are dissolved in a small amount of boiled water and left for about 25 minutes. Next, pour the mixture into a large bowl, add the remaining water, oil and throw salt. We combine the sifted rye flour with wheat flour and pour small parts into the yeast mixture. We knead the soft plastic dough with our hands, throw the peeled seeds, put it in a warm bowl and tighten it with a film on top. Let the dough rise for an hour, and then put it on a table sprinkled with flour and knead for a few minutes. Then we divide it into 4 parts and roll each into a bun. We spread the blanks on an oiled baking sheet, make cuts in each lump with a knife, sprinkle with flour and leave to stand for 1 hour. Next, we coat the surface with milk so that a glossy crust appears on the bread later. We bake loaves for 40 minutes at a temperature of 220 degrees. Carefully transfer the hot bread to the board and cool, covered with a towel.

Recipe for rye bread at home

Ingredients:

rye flour - 355 g;
wheat flour - 350 g;
yeast - 1 teaspoon;
kefir - 165 ml;
beer - 205 ml;
honey - 10 g;
salt - a pinch;
egg C1 - 1 pc.;
vegetable oil - 20 ml.

Cooking

Pour both types of flour into the bucket of the bread machine, throw in the yeast, pour in kefir, beer, put honey and a pinch of salt. We close the device with a lid, set the “Rye bread” mode and knead the dough. Then leave it to proof for 2 hours and bake for 50 minutes until golden brown.

Rye bread can be cooked at home in the oven with a variety of additives: olives or olives, sliced, crushed nuts, grated cheese, almond flakes, pumpkin seeds, etc. We mix the selected ingredients with rye flour before pouring it into the yeast mixture. You can also add sweet ingredients to taste - chopped dried apricots, prunes, dates, raisins or cinnamon.

After that, put the dough with additives into an oiled form and leave to proof for 2 hours, covered with a towel. Next, we coat the surface of the loaf with milk and, if desired, thickly sprinkle with cumin, poppy seeds, seeds or sesame 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 from 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

WITH 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 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!

No wonder they say that bread is the head of everything. Until today, not a single meal can do without this product, and housewives who know how to bake bread have always been held in high esteem. How to bake delicious, fragrant and porous rye flour bread in the oven? Today we will reveal the recipes and secrets of its preparation in our article.

In secret around the world

Rye bread is included in the diet. Rye flour used for baking bread has dark shade. If you want the pastry to turn out not too dark, dilute rye flour in equal proportions with wheat flour.

Unfortunately, not every housewife can boast of the ability to bake delicious rye bread at home in the oven. Let's fix this situation and master the necessary culinary skills. Before you go to the kitchen and start kneading the dough, check out some secrets. It is these tips that will help you make bread tasty and airy:

You can use dry, granulated or pressed yeast to knead the dough.
Yeast needs to be diluted in a warm liquid, but not hot, otherwise you risk steaming it.
The dough should be allowed to brew for 10-15 minutes, and then you will see how the dough will fit.
Yeast dough does not accept cold and drafts - keep this in mind when kneading it.
Rye flour bread dough can be kneaded with kefir or water. Some housewives use sourdough.
Kneaded rye dough must be infused in a warm place for an hour.
Forms for baking are greased with refined vegetable oil or covered with baking paper.
For taste, cumin, sesame seeds, sunflower seeds, raisins can be added to the dough.
Allow the baked bread to cool completely before removing it from the mold.
To bake a beautiful and appetizing golden crust, grease the bread with milk or egg yolk.

Mastering Baking Skills: A Simple Rye Bread Recipe

Not every housewife likes to cook yeast dough. If you are one of them, then we suggest you bake rye flour bread without yeast on kefir. Before baking in the oven, the dough must be insisted. A baking sheet with bread can only be placed in a well-heated oven. The recipe for such homemade baking will allow you to special efforts make delicious bread. Perhaps in the future you will completely refuse purchased bakery products.

Compound:

0.3 kg of sifted rye flour;
0.1 kg of oatmeal;
0.2 kg of sifted wheat flour;
½ tsp baking soda;
0.5 l of kefir;
30 g of softened butter;
1 tsp salt.

Cooking:

Before cooking, take out all the products from the refrigerator. Their temperature should be at room temperature.
Pour the sifted flour of two types into a deep container and mix it well.
In the flour, add softened butter, pre-cut into small pieces, oatmeal, baking soda and salt. We mix everything thoroughly.
Add kefir to the dry mass and mix all the ingredients.
Knead the dough. From the resulting mass we sculpt a loaf.
We cover the baking sheet with baking paper or sprinkle with sifted rye flour, put bread on it.
Lightly flour the top of the bread as well.
We make cuts crosswise on the top of the loaf.
We send the baking sheet to the oven for 35 minutes. The temperature threshold for baking should not exceed 200 °.

Quick way to bake bread

As we have already said, if you bake bread from rye flour without yeast in the oven, then you can take kefir, sourdough, yogurt or plain water as a basis. Rye bread with bran and crushed oatmeal will appeal to any gourmet, as well as supporters of proper nutrition.

Compound:

250 ml of kefir;
1 tsp baking soda;
1 tsp table salt;
2 tbsp. l. crushed bran;
0.5 st. crushed oatmeal;
2.5 st. sifted rye flour;
1 tsp liquid honey;
1 tsp granulated sugar.

Cooking:

Pour the oatmeal into a bowl and pour half of the kefir.
In this form, leave the mass for 20-25 minutes, so that the oatmeal swells well.
In a separate deep bowl, mix all dry ingredients.
Put the dry mass into the swollen oatmeal and mix.
Gradually add the remaining pure kefir and knead the dough.
The dough must be kneaded until it acquires a uniform and elastic consistency and stops sticking to the hands.
Line the bottom of the pan with baking paper.
Shape the dough into a loaf and place on a baking sheet.
We send the baking sheet to the oven, heated to a temperature threshold of 200 °.
Bake bread for 50 minutes.
We grease the baked bread on top with honey, while we do not remove it from the baking sheet.
We cover the bread with a napkin or a fabric cut and wait for it to cool completely.

Cooking Italian ciabatta according to the rules

Did you know that bread made from rye flour with the addition of a grain mixture is called ciabatta? This dish belongs to Italian cuisine.

Compound:

110 g of sifted wheat and rye flour;
½ tsp dry yeast;
0.3 l of warm purified water;
3 art. l. grain mixture;
½ tsp granulated sugar;
1 tsp salt.

Cooking:

Rye bread made its place on the table many years ago and is at the peak of popularity even today. It is a healthy alternative to wheat baked goods as it is rich in fiber and micronutrients and is virtually fat free. There are many variations of its preparation, which can be found in the following recipes.

How to bake rye bread?

The recipe for rye bread has not changed for several centuries, it is still made from a dough consisting of rye flour, water, sourdough or yeast. In the absence of the latter, whey or kefir is used. Rye dough has an important feature: it has little gluten, and because of that it does not rise well, therefore, rye flour is often mixed with wheat flour, in a ratio of 1: 1.

When preparing the dough, adhere to the proportions indicated in the recipes and the temperature regime.
You should choose only the highest quality flour, which must be sifted before kneading. Then rye bread turns out lush and porous.
When using pressed yeast, you need to dilute it with water and let it ferment for 20 minutes. This contributes to the creation of delicious and airy pastries.
Rye bread is baked at 180-200 degrees.

Yeast rye bread

Rye bread in the oven will become a favorite pastry for every day, if you learn how to cook it correctly. This is an affordable and simple process: you need to dilute the dough, add rye flour to it and, after kneading the dough, send the bread to the oven. The main thing is to get a homogeneous, elastic mass and do not forget about proofing before going to the oven.

Ingredients:

rye flour - 400 g;
milk - 200 ml;
oil - 30 ml;
yeast - 10 g;
baking powder - 10 g;
sugar - 1 teaspoon.

Cooking

Dissolve yeast and sugar in warm milk. Remove for an hour.
Mix flour, baking powder, oil and buttermilk.
Knead and put in a warm place.
After an hour, punch down the dough and put it into a mold.
Bake rye flour bread for 45 minutes at 180 degrees.

Rye bread without yeast on kefir is one of the simplest and most quick ways get ruddy and fragrant pastries. Warm kefir with the addition of soda will appropriately replace the yeast dough and, in the process of baking for half an hour, will take care of the splendor of the product. This affordable cooking technique is perfect for beginner home bakers.

Ingredients:

kefir - 250 ml;
wheat flour - 250 g;
rye flour - 150 g;
soda - 1/2 teaspoon;
sugar - 20 g;
salt - 10 g.

Cooking

Add soda to warmed kefir. Set aside in a warm place.
Mix sugar, salt and flour.
Enter kefir and knead the dough.
Let the dough rest for 20 minutes.
Bake rye yeast-free bread for 45 minutes at 180 degrees.

Rye sourdough bread in the oven

The recipe for sourdough rye bread was used by our ancestors. Classic technology allows you to get healthy, dietary rye bread. The most time-consuming process is the creation of the leaven, which takes from 3 to 5 days. Equally so much time will be required for the growth of lactic acid bacteria responsible for the fermentation process of the dough.

Ingredients:

sourdough - 100 g;
rye flour - 300 g;
wheat flour - 300 g;
water - 550 ml;
salt - 20 g.

Cooking

Add water and sourdough to flour mixture.
Knead the dough.
Leave "rest" 6 hours.
Bake rye bread for 10 minutes at 240 degrees and another 90 minutes at 200 degrees.

It differs from traditional rye in its splendor and porosity. Since rye dough is low in gluten, it does not rise well, and to help the loaf rise in the oven, be sure to add bleached wheat flour. As a result, the dough will be easy to knead, become more pliable, light and airy.

Ingredients:

wheat flour - 250 g;
rye flour - 250 g;
serum - 250 ml;
yeast - 20 g;
salt - 10 g;
a clove of garlic - 6 pcs.;
oil - 40 ml.

Cooking

Add yeast and sugar to whey. Set aside for 2 hours.
Pour into flour mixture, add butter, salt and minced garlic.
Knead and let rest for 2 hours.
Put on proofing for 40 minutes.
Bake for 45 minutes at 200 degrees.

Rye bread with seeds

Homemade rye bread offers endless possibilities for improving textures and flavors. At the same time, you do not need to spend money on expensive spices and spices - a handful of sunflower seeds can turn homebaked bread like the ones on the shelves of bakeries. The crispy crust of toasted seeds looks appetizing and protects from drying out.

Ingredients:

rye flour - 300 g;
wheat flour - 150 g;
yeast - 20 g;
water - 270 ml;
salt - 10 g;
sugar - 20 g;
seeds - 50 g;
oil - 40 ml.

Cooking

Dissolve yeast, salt, sugar and 40 g of flour in warm water. Remove for an hour.
Add the dough, butter and 25 g of seeds to the flour. Set aside for 40 minutes.
Punch down the dough, form, brush with oil and sprinkle with seeds.
Bake homemade rye bread for 45 minutes at 200 degrees.

Rye bread - custard recipe

The recipe for rye flour bread with malt is very popular. This technology is used to bake the famous "Borodinsky" bread, which is distinguished by a special sour taste and a dense, but porous structure. Dark malt is more commonly used, it adds color and aroma. Choux bread is easy to prepare: it is necessary to pour boiling water over the malt and, after cooling, add it to the dough.

Ingredients:

rye flour - 400 g;
wheat flour - 150 g;
water - 350 ml;
boiling water - 80 ml;
dark malt - 40 g;
honey - 40 g;
salt - 10 g;
yeast - 10 g

Cooking

Mix flour with water.
Soak the malt in boiling water for 25 minutes.
Add malt, honey, salt and yeast to the dough. Knead and set aside for an hour.
Form and bake rye 10 minutes at 240 degrees and 50 minutes at 200 degrees

Recipe for rye bread can be brought to life different ways: bake a loaf in the oven or use modern technology- baker. It will perfectly cope with cooking and simplify the routine and long process of kneading and baking. You should load the ingredients in a certain sequence, set the baking size, crust color and mode, and then just wait for the signal.

Ingredients:

kefir - 200 ml;
yeast - 10 g;
wheat flour - 100 g;
rye flour - 150 g;
oil - 30 ml;
cumin - 10 g;
sugar - 20 g.

Cooking

Pour warm kefir into the bowl.
Add butter, sugar, flour mixture, cumin and yeast.
Place the bowl in the bread machine.
Select bread size (small), crust color (light) and rye bread setting.

Rye bread with malt in a bread machine

The simplest and affordable way receive CUSTOMER BAKERY. This variety does not get stale for a long time and has a special aroma and sweet and sour taste. Malt is almost always present in baking rye bread and will give them splendor, volume and dark color, and the bread maker takes care of maintaining these qualities.

Ingredients:

water - 310 ml;
oil - 40 ml;
rye flour - 150 g;
wheat flour - 300 g;
rye malt - 40 g;
yeast - 10 g;
sugar - 20 g;
salt - a pinch.

Cooking

Pour the malt with 100 ml of boiling water.
After 25 minutes, pour into the bowl, add the oil and the remaining water.
Add flour, yeast, sugar and salt.
Set the weight to 750 g, medium crust and the “French pastries” mode.

Rye will turn out as lush and tasty as in the oven or bread machine. The peculiarity of the preparation is that the sticky, tight and dense rye dough must be kneaded with your hands, and only after increasing in volume, transfer to a slow cooker. To complete the process, you should use the "Heating" and "Baking" functions.

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 wheat flour can be used to cook the product. step by step photos recipes are listed below.

Rye bread - benefits and harms

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 cooking this product?

In the oven

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

Preparation time: 5-6 days.
Servings: 5 persons.
Calorie content of the dish: 178 kcal.
Purpose: breakfast, lunch, dinner, picnic.
Cuisine: Danish.
Difficulty: difficult.

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 method:

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.

black bread recipe

Cooking time: 1 hour.
Servings: 5 persons.
Calorie content of the dish: 170 kcal.
Purpose: breakfast, lunch, dinner, fasting, picnic.
Cuisine: Norwegian.
Difficulty: easy.

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 method:

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

Cooking time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 160 kcal.
Purpose: breakfast, lunch, dinner, picnic, children.
Cuisine: Russian.
Difficulty: medium.

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;
egg- 1 PC.;
sesame - 15 g.

Cooking method:

Sift flour, add sugar, yeast, salt.
Add to bowl warm water, 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

Cooking time: 3.5 hours.
Servings: 5 persons.
Calorie content of the dish: 165 kcal.
Purpose: breakfast, lunch, dinner, post.
Cuisine: Russian.
Difficulty: medium.

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 method:

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.

with malt

Cooking time: 2 hours 40 minutes.
Servings: 5 persons.
Calorie content of the dish: 236 kcal.
Purpose: fasting, breakfast, lunch, dinner, picnic.
Cuisine: European.
Difficulty: medium.

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. Such a product has a rich dark color due to 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 method:

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

Preparation time: 3 days and 3.5 hours.
Servings: 5 persons.
Calorie content of the dish: 165 kcal.
Purpose: children, breakfast, lunch, dinner, fasting.
Cuisine: Russian.
Difficulty: difficult.

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 method:

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.

with raisins

Cooking time: 2 hours 50 minutes.
Servings: 5 persons.
Calorie content of the dish: 175 kcal.
Purpose: fasting, breakfast, picnic.
Cuisine: European
Difficulty: medium.

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 method:

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.

Custard

Cooking time: 7.5 hours.
Servings: 5 persons.
Calorie content of the dish: 195 kcal.
Purpose: picnic, fasting, breakfast, children.
Cuisine: Scandinavian.
Difficulty: difficult.

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 method:

Mix two tablespoons of malt with wheat flour, brew hot water.
Mix the dough thoroughly with a fork. Leave it aside to cool down.
In another bowl, dilute the yeast with a glass of 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

Cooking time: 2.5 hours.
Servings: 5 persons.
Calorie content of the dish: 275 kcal.
Purpose: breakfast, dinner, lunch, picnic.
Cuisine: Russian.
Difficulty: medium.

If you do not know how to bake black 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 method:

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

Cooking time: 6 hours 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 177 kcal.
Purpose: breakfast, lunch, dinner.
Cuisine: Russian.
Difficulty: medium.

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 method:

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.