Rye flour bread in the oven: recipes for cooking at home. Homemade is better than store-bought - rye bread! On sourdough and kefir, with and without yeast - recipes for homemade rye bread

19.10.2019

Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but bread is baked from rye flour, bread from cornmeal, make also wheat- Rye bread. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.

In Russia, it has long been customary to always have delicious bread on the table. No matter what kind of meal awaits you, it is almost impossible to refuse it. No matter how many diets exist, an extremely small number of Russians will refuse a loaf of bread.

At the moment, there are a huge number of different types of bread - wheat, yeast, even gluten-free varieties, however, it is rye that occupies its special place in the human soul. As they say experienced housewives It is quite easy to prepare such bread even in a home oven. At the same time, it will turn out many times tastier than store-bought, with a simply amazing crispy crust.

Classic recipe

Although now you can always find rye bread in the supermarket, it is the classic bakery product that is quite rare. If it is probably possible to find a similar one to taste, then its price will be quite high, and the number of additives is simply amazing in its quantity.

In fact, this type of bread has the most nutrients, so, like whole grains, it can do little harm to health. If you want to eat bread, then rye bread should be the choice of the hostess.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

Imagining rye bread, one immediately comes to mind a special, dense crumb with a special, inimitable aroma, which has a familiar sourness. It is the sourdough that gives this type of bread such a unique taste. In addition, sourdough makes bread much easier to make, as it is quite easy to balance the flavors with it.

Ingredients:

rye flour - 3.5 cups;
sugar - 1/3 tbsp. l.;
honey - 1 tbsp. l.;
water - 2.5 cups;
salt - 1 tsp;
rast. oil - 2 table. l.

Cooking time: about a week.

Calorie content: 134 kcal per 100 gr.

Cooking sourdough rye bread in the oven:

To prepare this type of bread, it is worth preparing a sourdough. It will not use yeast, so some of it can even be frozen. For sourdough mix 4 tbsp. l. flour, as well as sugar and warm water, so that in the end you get a mixture with a consistency similar to sour cream. The mixture in a closed container should ripen for 5 days in a warm place. Fermentation here manifests itself in the form of bubbles;
When the starter is cooked, you can start preparing the dough. Pour the remaining flour into a large bowl. This is where the mixture will mix. Honey, salt and water are added to the flour. The dough is thoroughly kneaded until smooth, you can use a spatula. The sourdough is added to the dough and mixed again. The last ingredient will be butter, this will help the dough not stick. The dough is brought to the desired consistency, if necessary, adding flour or water;
The dough is laid out in a greased form, which is covered so that the dough comes out in a warm place. This will take about 24 hours, after which the bread is baked in an oven heated to 200 degrees for about 5 minutes. In order for the bread to be completely cooked, it should be baked for another hour at 150 degrees. After checking the readiness, remove from the mold and leave to soften for about half an hour.

Rye bread on kefir in the oven

There is only one ingredient that gives rye bread an amazing sour taste. Such a characteristic aroma should be diluted with a teaspoon of sugar, however, you can do without it.

Ingredients:

wheat flour - 150 gr;
rye flour - 250 gr;
kefir - 200 ml;
warm water - 150 ml;
dry yeast - 1 tsp. l.;
salt and sugar - 1 tsp. l.;
olive oil - 1 table. l.

Cooking time: 4 hours.

Calorie content: 200 kcal per 100 gr.

Recipe for rye flour bread on kefir in the oven step by step:

Kefir is mixed together with kefir. Salt and sugar are mixed into this mixture, the ingredients are stirred until dissolved;
The flour is carefully sifted, after which the two types are mixed together. Yeast is added, which should be evenly distributed throughout the flour mixture;
A recess is made in the flour hill. It is into it that kefir is gradually poured. The dough should be slowly kneaded until smooth and elastic. The covered dough rises for about half an hour. After that, it is covered with oil with a spoon so that the dough completely absorbs it. The dough will rise for another couple of hours until it increases in size;
The dough is laid out in a mold and baked for about 40 minutes, after which it settles for another 30. The oven temperature is 200 degrees.

How to bake wheat and rye bread

By now, the most classic of all recipes in existence has a fairly large variety of innuendos that add their own flavors to the harmony of the recipe. However, one thing remains practically unchanged - a uniform amount of flour used, both wheat and rye.

Ingredients:

rye flour - one and a half glasses;
wheat flour - one and a half glasses;
warm water - 1.5 cups;
dry yeast - 1 tbsp. l;
grows. oil - 1 tbsp. l.;
sugar - 0.5 tbsp. spoons;
salt - 1 tsp. l.

Cooking time: 2 hours 30 minutes.

Calorie content: 222 kcal per 100 gr.

The first step is to start by making the dough. To do this, sugar and yeast are mixed, which are diluted with water. Everything should be mixed and left to wander for a quarter of an hour;
In a separate bowl, two types of flour are mixed, to which oil and salt are then added. The fermented mixture is slowly poured into the flour mixture, constantly kneading, until it stops sticking to the hands;
The dough is covered with a towel and left for an hour to reach. The volume will increase by about 2 times, after which it is again kneaded and laid out in a mold, after which it reaches another half an hour;
The oven is preheated to 200 degrees, after which the bread is baked for approximately 45 minutes. The cooked bread is laid out from the mold and wrapped in a towel.

cooking secrets

If you don't want to make sourdough starter every time, you can use some of the previous one to make a new one. The taste of such bread will turn out to be more saturated;
The aroma of rye bread is simply enough to enhance with seasonings, such as kvass or malt. You can also add coriander, cumin, raisins and other flavors;
Rye flour contains a much smaller amount of gluten, so it takes much less effort to properly knead the dough than wheat flour;
Rye bread is truly a storehouse of nutrients, because it contains a large amount of dietary fiber, potassium, magnesium, calcium and many other vitamins. All this makes the final product extremely useful for consumption, as all this helps to normalize bowel function. There is only one serious contraindication for consumption - rye bread is harmful if a person has serious diseases of the digestive tract like gastritis or ulcers.

Baking rye bread at home in the oven can easily become a permanent household activity, because the resulting taste cannot be forgotten for a lifetime. Your loved ones will definitely like the result.

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 it can't. 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 keep track of calories consumed 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. Grease the mold before baking vegetable oil and dust lightly 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 yeast-free bread is stored for 3-4 weeks without a refrigerator, 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

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:

Sourdough - 50 gr.
Water - 400 gr.
Rye flour - 600 -700 gr.
Salt - 1 teaspoon. (I took 1.5, they love my salting)
Vegetable oil - for lubrication of molds.

You can make your own sourdough starter for homemade rye bread. It takes more than one day for a good rye sourdough, 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 homemade rye bread.

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 to be 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.

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 mold lined with baking paper and greased. sunflower oil top with whole coriander. 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 in a warm place to cool, 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 tea leaves that have already cooled down, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine on “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, to 100 grams of 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.

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

Topic healthy eating concerns many people. The products of many bakeries and bakeries, unfortunately, are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

rye flour - 250 grams;
wheat flour - 170 grams;
fresh yeast - 10 grams;
warm kefir - 170 ml;
boiled water at room temperature - 80 ml;
salt and sugar - to taste;
butter - 10 grams;
cumin - half a tablespoon;
flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix in suitable utensils water and kefir, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour to them. Stir the ingredients again, and then tightly close the bowl with a lid. Send the dough for an hour and a half in a warm place.

When time will pass, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then close the blank cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the mold in the oven. After ten minutes, turn down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious fragrant bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any filling.

Homemade rye flour bread in the oven

This time we propose to knead the dough on kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

rye flour - 450 grams;
wheat flour - 250 grams;
dark kvass - 500 ml;
olive oil - three large spoons;
salt - a tablespoon without a slide;
dry yeast - one tablespoon;
rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture warm kvass and oil. Stir the ingredients until the mass becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Lubricate your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a lump, cover it with a thick napkin and send it to heat for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Oil two rectangular Silicone forms. Lay the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

peeled rye flour - 200 grams;
wheat flour of the first grade - 110 grams;
dark dry malt - three large spoons;
ground coriander - one tablespoon;
buckwheat (or any other) honey - two tablespoons;
small dark raisins - 60 grams;
chicory powder - one spoon;
boiling water - 220 ml;
sunflower oil - two tablespoons;
large salt and cumin seeds - one teaspoon each;
balsamic vinegar (dark) - a tablespoon;
dry yeast - one and a half teaspoons.

Delicious rye bread at home in the oven is prepared as follows.

Mix the malt and ground coriander in a deep bowl, and then pour the dry mixture with 80 ml of boiling water. Combine the remaining liquid with honey in a separate bowl. After a while, combine both mixtures and mix them well. Rinse raisins and soak in hot water.

Pour the oil and vinegar into the bowl of the bread maker, add salt and honey mass. Sift both types of flour into a suitable bowl, and then mix them with cumin, yeast and raisins. Whisk all dry ingredients together and then transfer them to the bread maker. Set the dough kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to cook a delicious fragrant loaf without using yeast.

You will need the following products:

three glasses of rye flour;
half a glass of oatmeal;
two glasses of kefir;
one chicken egg;
a teaspoon of soda (without a slide);
one dessert spoon of salt.

How to bake rye flour bread at home? Check out this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

Knead the sticky dough with your hands, give it the shape of a loaf and put it on parchment. Sprinkle the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on onion peel

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

onion peel - one handful;
water - 350 ml;
white flour - 300 grams;
rye flour - 200 grams;
salt - two teaspoons;
sugar - one teaspoon;
dry yeast - two teaspoons;
vegetable oil;
one large onion.

How to bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that the whole family will like.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

serum - 450 ml;
ghee - two large spoons;
salt - to taste;
honey - two spoons;
dry yeast - one sachet;
whole wheat flour - 350 grams;
rye flour - 150 grams;
walnuts and peanuts - 70 grams each;
sunflower seed - 50 grams;
flax, raisins, dried cranberries and dried apricots - 50 grams each;
sesame - four tablespoons.

Festive bread made from rye flour at home is prepared simply and quickly.

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Walnuts break and quickly fry in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then be sure to use it to make fragrant homemade bread.

Ingredients:

rye flour - two and a half glasses;
sourdough - 200 grams;
warm water - 80 ml;
tea brew - 140 ml;
sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Connect loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in heat for three or four hours.

When the dough has doubled, add tea leaves, flour, salt and sugar to it. Knead the dough (it should be quite sticky), and then cover it with a film, let it stand in a warm place for an hour and a half.

Put the workpiece on the table, and then give it the desired shape. To make it easier, constantly wet your hands in water. Lubricate the form with butter and put the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To make the bread covered with a golden crust, grease it warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

You have a simple and fast way preparing delicious homemade meals. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

flour - 300 grams
dry yeast - one teaspoon;
water - 50 ml;
milk - 150 ml;
butter - 50 grams;
cumin, raisins and liquid honey - two tablespoons each;
salt and sugar - half a teaspoon each.

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Give the finished dough the desired shape, put the future bread for proofing on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.