Bread house rye bread. In the oven, bread

To prepare delicious bread, you do not need to buy special equipment, it is easy to cook in the oven. You can purchase a baking dish or form a round loaf. Read the article and choose your favorite bread recipe in the oven at home.

To make rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. Yeast is used for faster cooking.

Ingredients:

water - 400 ml warm;
sugar - 1 tbsp. a spoon;
salt - a spoon;
rye flour - 300 g;
sunflower oil - 2 tbsp. spoons;
wheat flour - 300 g;
dry yeast - 10 g.

Cooking:

Pour warm water into a bowl, add salt and yeast.
Add sugar. Mix.
Hold for a quarter of an hour. During this period, the fermentation process will occur, a foamy “cap” will appear on the surface.
Pour in sunflower oil, stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will be tough. Cover with a package. Set aside for a couple of hours.
The mass will increase the volume by a couple of times.
Knead. Put in the form. Cover with a package. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In the baking business, it is important to observe the temperature regime when preparing the dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of products. Without the use of yeast, a healthy and tasty product is obtained.

Ingredients:

flour - 300 g wheat + a little more for kneading;
kefir - 300 ml;
salt - 1 teaspoon;
soda - half a teaspoon;
sugar - 1 teaspoon.

Cooking:

Prepare a container.
Pour a spoonful of kefir into soda, thereby extinguishing it.
Send to flour.
Pour in kefir.
Knead the dough, adding flour as needed.
The mass should not stick to the hands, but do not overdo it with the addition of flour.
Now the test needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round loaf.
Slash the top with a knife.
Sprinkle with flour.
Put in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer, if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light, porous. The mass will rise well, the crumb will come out loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option, it will definitely turn out delicious.

Ingredients:

water - 150 ml in a warm state;
yeast - 15 g fresh;
boiling water - 150 ml;
sunflower oil - 3 tbsp. spoons;
salt - 1.5 tbsp. spoons;
wheat flour - 410 g.

Cooking:

Pour wheat flour (50 g) into boiling water.
Rub the mass with a spoon, leave to cool.
Crumble the yeast into a bowl.
Pour sugar (st. Spoon), salt. Grind.
Pour in warm water.
Pour flour (50 g).
Mix. For best results, use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into a container.
Pour in the broth, stir.
Lay out the tea leaves of flour.
Mix, add oil.
Send the mass to the table. Sprinkle the rest of the flour, knead the dough. Keep an eye on the consistency, the entire volume may not be needed. You should get a smooth, soft, springy texture.
Roll into a ball.
Grease the container with oil, place the ball, cover with foil.
Remove in heat, avoid air flow, leave for an hour.
Roll out with a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting the mode to 180 degrees in advance.
It is better to use a special rectangular shape designed for bread. Coat it with oil.
Move the workpiece, cover. Set aside.
After half an hour, it will grow and can be put in the oven.
After 30 minutes, a golden crust will appear, get it.

How to bake on sourdough?

To successfully turn out bread, all products must be weighed.

Ingredients:

flour - 45 g, you should opt for whole grain;
salt - 11 g;
wheat flour - 340 g;
warm water - 330 g;
sourdough - 210 g.

Cooking:

Prepare a tall dish, pour the specified flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Mix for a few minutes.
Twist to make a ball. Return to the bowl, cover with a bag.
After an hour and a half, stir and cover again for an hour.
Twist the ball, place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife, cut the dough.
Heat the oven to 250 degrees.
Place a baking sheet.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very flavorful crunchy bread.

Ingredients:

loaf of bread with bran - 1 pc.;
butter - 75 g;
parsley;
cheddar cheese - 100 g;
garlic - 2 cloves.

Cooking:

Rinse parsley, dry, chop.
Finely chop the peeled garlic.
Use softened butter. Mix with garlic and herbs.
Make cuts in the loaf one and a half centimeters, without cutting completely.
Place the filling in the slits.
Grate cheese, sprinkle on each slice.
Wrap in foil.
Put in the oven.
Heat oven to 200 degrees.
Time is a quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to the figure.

Ingredients:

whole grain flour - 620 g;
salt - 3 g;
boiled warm water - 250 g;
granulated sugar - 5 g;
yeast - 3 tsp.

Cooking:

Place yeast in water, salt, pour sugar. Mix.
Pour in flour (more than half).
Knead the dough.
Cover with a package.
Leave for an hour and a half. The place must be warm.
After the mass grows, fill in the rest of the flour.
Knead.
Grease the form with oil.
Post the workpiece.
Cover with a package.
Give me another hour.
The oven must be set to 200 degrees.
Submit a form.
Wait 2/3 hours.

On milk

Delight your family with natural, unadulterated bread by preparing delicate, airy, fragrant pastries.

Ingredients:

dry yeast - 10 g;
sugar - 1 tbsp. a spoon;
sunflower oil;
cow's milk - 300 ml;
flour - 430 g;
salt - half st. spoons;
egg - 1 pc.

Cooking:

Pour salt into warmed milk, add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with foil, place in the oven or any warm place. Hold for about two hours.
Knead.
Transfer to a mold that has been smeared with oil.
Set 180 degrees in the oven.
Cook until golden.

When the bread is cooked, it should be cooled gradually, for example, covered with a towel. Do not put in the cold, this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

Not a single store-bought loaf can replace homemade cakes. Due to being busy, many housewives are afraid to try to cook bread at home. But you can, by spending a minimum of time, prepare soft airy pastries.

Ingredients:

wheat flour - 320 g;
warm water - 210 ml;
sugar - 1 teaspoon;
sea salt - half a teaspoon;
olive oil - 30 ml;
dry yeast - 1 teaspoon.

Cooking:

Pour all bulk products into a bowl, mix.
Fill with water and oil.
Knead. Sprinkle flour if needed.
You will get an elastic workpiece that will not stick to the surface.
Cover with foil, leave.
When the volume has tripled, punch down. It will happen in half an hour.
Twist in the shape of a loaf, cut.
Place on a baking sheet for half an hour.
Spray with water.
Move to oven.
Mode 200 deg.
After half an hour, the surface of the product will be covered with a golden crust. Get it boldly.

Made from corn and wheat flour

This is a sunny pastry with an amazing aroma and an ideal porous structure.

Ingredients:

wheat flour - 250 g;
oil - 1 teaspoon;
corn flour - 150 g;
yeast - 1 teaspoon dry quick action;
egg - 1 pc.;
warm milk - 250 ml;
sugar - 2 teaspoons;
salt - 1 teaspoon;
butter - 1 teaspoon.

Cooking:

Pour sugar, salt, yeast into a container.
Pour in the melted butter.
Then milk.
Stir, everything should dissolve.
Pour in the egg. Stir.
Sprinkle flour.
Knead. Cover with foil.
Wait an hour.
Crush the grown mass. Sprinkle with flour if needed.
Place in a pre-oiled mold.
Heat the oven to 195 degrees.
Move form.
Cook for half an hour.

With added yeast

Delight your family and surprise guests at the festive table with fragrant delicious pastries with a minimum content of products.

Ingredients:

dry yeast - 1 teaspoon;
warm water - 350 ml;
salt - 10 g;
wheat flour - 500 g.

Cooking:

Pour water (60 ml) into the bowl, add yeast. Dissolve.
Pour in the remaining liquid.
Salt. Mix.
Mix with flour. Get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover, leave for a couple of hours.
When the volume grows, knead the dough.
Transfer to an oiled mold.
Place in the oven (180 degrees).
Take out after 2/3 hours.

Homemade Borodino bread

By preparing this option, you will get a rich taste and aroma of familiar pastries.

Ingredients:

flour (grade 2) wheat - 170 g;
sea salt - 1 teaspoon;
rye flour - 310 g;
rye malt - 4 teaspoons;
honey - 2 teaspoons;
sunflower oil - 2 teaspoons;
pressed yeast - 15 g;
cumin - 1 teaspoon;
water - 410 ml;
coriander - 2 teaspoons.

Cooking:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, pour in honey, crumble the yeast and mix.
After a quarter of an hour, the mass will grow in volume.
Pour flour into a high container, salt. Stir.
Pour in the yeast base. Place the malt that has been brewed. Top up the rest of the water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, remove into shape.
Sprinkle with cumin, then coriander. Press lightly.
Insist 2/3 hours.
Heat oven to 180 degrees.
Place the form.
Cook for about an hour.

Let's dwell on these points in more detail.

By a proven recipe, I mean a recipe that can bake high-quality rye bread, with sufficient, but not excessive acidity, elastic, not sticky and not too wet crumb, good porosity, pleasant taste and aroma, not stale or moldy for several days ( or even weeks!) at room temperature. And these are, first of all, those recipes that are used in bakeries and bakeries. With regard to Russian rye bread, these are probably known to all compatriots Darnitsky, Stolovy, Obdirny, Borodinsky and many others.

And the observance of technology is the observance of such conditions that allow achieving all the above qualities of bread, sorry for the clumsy definition. Now let's move on to these very conditions.

1. Recipe selection. It is best, in my opinion, to start with one, preferably simple, bread recipe that you want to see on your table every day and bake it regularly (at least 1-2 times a week) until until the result completely satisfies you and you can bake it, as they say, on autopilot. According to some of my friends, they managed to achieve stable and good quality homemade bread after about a month and a half of regular baking. Edible, although not very beautiful bread, many people get literally the first or second time. Then it will be possible to move on to more complex and delicious, custard varieties - for example, Borodinsky.

This post is about 100% rye bread, pan or hearth, so let's look at the simplest bread made from peeled flour (Peeled). Why him? Peeled rye flour is the most common on sale in Russia. Also in this bread there are no additives that improve the taste and aroma - sugar, molasses, malt and spices - only rye flour, sourdough, salt and water. Clean, “naked” rye bread, in which all the shortcomings are immediately visible - poor-quality flour, poor sourdough with insufficient or excessive acidity and lifting power, incorrectly calculated dough moisture and inappropriate baking mode, etc. At bakeries, rye bread is always baked on sourdough with the addition of industrial yeast to speed up fermentation and proofing of the dough. But in my opinion, it’s better to try baking rye bread with pure sourdough (especially freshly brewed) at least 1-2 times, so that you can adequately assess its quality.

Recipe in baker's %:

peeled rye flour - 100% (of which in sourdough - 50%)
salt - 1.8%
dry yeast (optional) - 0.1%
instead of dry, you can take pressed yeast - 0.3%
water - approximately 65-75% (depending on the moisture content of the flour)

Recipe for a loaf of 400g flour (the weight of the finished bread is about 600g):

Traditional dough (3.5-4 hours at 28-30C):

sourdough rye on peeled flour 100% moisture, previously refreshed 1-2 times - 80g
peeled rye flour - 160g
warm water (45C) - 160g

The dough will grow in volume by 2-3 times, become porous, acquire a distinctly sour aroma and taste. If pressed yeast is used, they can be immediately added to the dough when it is kneaded (in this case, they will need 1.5-2g, a piece the size of a hazelnut).

Dough:

opara - all
peeled rye flour - 200g
salt - 7g
dry yeast (I have Saf-Moment) - 0.4-0.5g (1/8 tsp)
warm water (40C) - 60g (add 1 tsp flour and activate yeast for 20 min.)

Fermentation for 1.5 hours at 28-30C until the dough doubles in volume. Forming, proofing complete (about 30-40 minutes in heat) on parchment or in a mold (if the dough is soft). Baking without steam at t 250-280C in the first 5-10 minutes. , then reduce t to 200-220C and bake for another 30-40 minutes. Brush with water before and after baking. Cut when completely cool.
UPD: In addition to the traditional dough, the dough for this bread can be prepared in two more ways: safe and on long dough see at the end of the post.

Below we consider the technology of making bread in more detail.

2. Necessary tools:

Scales, preferably with an accuracy of 1 g (electronic)
- clock with timer or alarm clock
- thermometers for water and oven
- a set of measuring spoons
- a baking scraper or a convenient spatula, metal or silicone is better
- large bowl or stable pan for kneading the dough
- a warm place (28-30C), where you can put a pot with rye dough for fermentation (read below how to organize it if the apartment is not a resort)

It is not necessary to take an expensive electronic thermometer with a temperature probe (although this is the most convenient option), you can buy an alcohol thermometer for water in a pharmacy (you can measure the air temperature in the room with it). Do not try to make rye dough "by eye", in the absence of experience, nothing really good will come of it.
As a last resort, if you don’t have scales yet, but you really want to bake, ask your friend who has scales to do “laboratory work” for you - measure with glasses, as well as tablespoons and teaspoons and weigh all the products you need for your baking - flour, salt, sugar, yeast, etc. Please note that the bulk density of the products varies greatly. Regarding life without appliances and determining the approximate weight of products without scales, I will write a separate post.

3. Good starter with high lifting power and acidity, able to accumulate as much lactic acid in the dough as possible and less acetic acid and raise the dough in a short time.

To do this, you first need to bring out a good sourdough. spontaneous fermentation(according to Sarychev or on grapes according to N. Silverton) and be sure to derive on their basis production sourdough (production according to GOST or Californian).

Before baking, the sourdough stored in the refrigerator must be re-preserved (run through the breeding cycle if it is according to GOST or refresh California 2-3 times).

4. Thick and steep sourdough and sponges are preferable to liquid ones, and optimal fermentation temperature - 28-30C(up to 34C for liquid sponges) so that as much as possible accumulates in the dough lactic acid and less vinegar. Based on the California sourdough (it is liquid and ferments at room temperature), it is better to put thick, warm doughs. The amount of flour that is added to the dough with sourdough ranges from 10-30% (for the non-dough method) to 50-70% flour (for the sponge method).

How to create the right temperature for dough fermentation:

Preheat the oven for about a minute and leave the backlight on
- near the radiator or on the roof of the refrigerator near the back wall, cover the pan with a blanket or a terry towel
- using an electric heating pad - set t to a minimum (45C), put a grate on top, and a pan on it, cover it with a blanket or a terry towel on top

5. When kneading sponges and dough, very warm, almost hot (45-50C) water is needed, the initial t of the dough can reach 40C (!) - at this temperature, rye flour starch is partially saccharified by the enzymes contained in it and the taste of bread improves. Monitor the temperature of the water with a thermometer so you don't accidentally brew the sourdough and flour.

6. Salt and leaven must be thoroughly dissolved in water when kneading dough, mix with flour quickly, but delicately(there is practically no gluten in rye flour, the dough is mixed only until smooth) - after intensive kneading, the rye dough spreads.

I don’t have specialized devices for kneading dough at home, only a confectionery mixer with spiral nozzles, which are inconvenient to knead rye dough. So I knead small amounts of dough (from 300-400g of flour) with a strong spoon in a large bowl, rubbing the dough along its walls, and if there is more dough (from 800-1000g of flour), then I take a large stable pan and knead the dough with a fist, screwing movements, with my left hand I hold the pan (there is strength - you don’t need mind :)). The dough is very sticky, so you have to use a scraper to clean your hands and the walls of the dishes.

7. Determine the optimal moisture content of the dough it’s quite difficult for hearth bread, the dough should be almost on the verge of spreading, but not spread too much during fermentation and proofing, then there will be good porosity in the finished bread, it will swell slightly in the oven, but it will not spread into a cake. Do not try to form round high koloboks from pure rye dough, flat mats are preferable - they keep their shape better in the oven. The optimal moisture content of the dough for hearth peeled bread is about 65-75%. For panned bread, you still need to add about 10% water. Wholemeal rye flour absorbs more water (because it contains more bran), compared to peeled, seeded, on the contrary - less. The moisture content of flour varies and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has the correct consistency or you see that it is too soft and clearly spreads into a cake during fermentation or proofing, bake a tin. In no way do I think that tin bread is worse than hearth bread in any way, I just like round loaves :).

8. During the fermentation and proofing of the dough, you must not rush, let the dough grow (the volume will increase up to 2-3 times, the dough will be covered with bubbles and cracks). When kneading, immediately give the dough a rounded shape with wet hands on a wet table and put it in a clean, oiled bowl (cover with a lid from winding) so that the fermented dough can be removed from it without much wrinkling.

9. Ripe dough should be molded carefully, with wet hands on a wet table (preferably with medical gloves), trying not to wrinkle much. Thaw on parchment (high-quality so that the bread does not stick during baking), cover with a bowl from winding, every 10-15 minutes smooth the workpiece with wet hands. If the quality of the parchment is in doubt, grease it with vegetable oil, or better with non-stick cream or lard, and sprinkle with a thin layer of rye flour. The bread that has risen will double in size and begin to crack and bubble. Before baking, smooth the workpiece again with wet hands or grease with flour mash, prick through with a wooden stick over the entire surface to reduce cracking.

Detailed and high-quality beautifully illustrated recipes for rye bread and the principles of working with rye dough can also be found in this blog.

The dough for shaped bread should also be formed with wet hands on a wet table into a ball (for a round shape) or in a log (for a brick shape) and then placed for proofing in a form greased with non-stick cream, vegetable oil or lard. Because The dough for tin bread is usually made of a softer consistency, then it is arranged faster, also doubling in volume. As soon as bubbles begin to open at the top, the workpiece must be greased with water or flour mash and immediately sent to a hot oven.

10. While the bread is parting, it is necessary to heat the oven. In the first 5-10 minutes of baking, rye bread needs a very high temperature, at least 250C, and preferably 300C. This is necessary for the formation of a strong crust and maintaining its shape, without cracking. Next, the fire should be reduced and the bread should be baked at 180C (rye bread tastes better if it is baked at a lower temperature, but longer). Be sure to use under (baking stone) or its substitutes (a patch or pan made of thick cast iron, a heat-resistant glass dish, ceramic dishes, a durable baking sheet lined with unglazed ceramic tiles, etc.). Use a thermometer to control the oven temperature. The oven can warm up from 30-40 minutes to an hour.

11. A few minutes before the end of baking, grease the bread with hot water or starch jelly for shine. Turn off the oven, leave the bread for another 10-15 minutes, wrap it in a damp towel (pre-remove the tin bread from the mold :)) and put it in a hot oven on a wire rack to cool very slowly. If the parchment is still stuck to the bottom of the bread - do not tear it off so as not to damage the crust, wrap the bread in a damp towel along with parchment and leave for half an hour - during this time the parchment will get wet and can be carefully removed.

12. Cut bread should be no earlier than 8-12 hours after baking so that the crumb does not stick together. When storing rye bread, acidity can increase, this effect is more pronounced in large loaves.

UPD: The dough for this bread can be prepared in two more ways - unpaired and on a long dough.

Safe (20% flour in sourdough):

peeled rye flour - 320g
sourdough, pre-refreshed, 100% moisture - 160g
salt - 7g
dry yeast Saf-Moment (optional) - 0.5 g, (1/8 tsp)
or pressed yeast - 1.5 g (a piece the size of a hazelnut)
very warm water, 45C - 180-220g (for dough 65-75% humidity, depending on the moisture content of the flour)

Yeast is pre-activated for 20 minutes. in a small amount of warm water with a spoonful of flour, then knead the dough as described above. Fermentation - 3.5-4 hours at 30C, the dough will double in volume, become porous and distinctly sour in taste and aroma. Further shaping, proofing and baking as described above.

On a long run:

Opara (60% flour, 10-12 hours at 28-30C):

peeled rye flour - 230g
sourdough, pre-refreshed, 100% moisture - 20g
salt - 7g
very warm water, 45C - 230g

Dough:

steam - all
peeled rye flour - 160g
warm water, 45C - 12-62g (for dough 65-75% humidity, depending on the moisture content of the flour)

Since the dough contains 60% flour, you can not add yeast to the dough at all, fermentation and proofing in heat will occur very quickly. Fermentation - 50-60 minutes, until the volume doubles, proofing - 30-45 minutes. Bake as described above.

I hope these materials will be able to clarify the features of baking bread from rye flour without wheat, for those who would like to bake it, but are afraid of difficulties and pitfalls.

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. For baking, they mainly use wheat and rye, the rest of the cereals are used as additives. Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe, which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread is on the table.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors. In the main recipe for homemade bread baked in the oven, as I already noted, there is an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water. Dry yeast and vegetable oil will need a tablespoon. Sugar half a tablespoon, and salt one teaspoon.

The preparation of dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes to start fermentation. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.

Video. How to cook wheat-rye sourdough

To make bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size. After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish. In order to properly bake bread in the oven, the dough in the form should also come up a little, so cover it with a towel and leave for half an hour.

In the meantime, you should preheat the oven to 200 degrees, and put the bread to bake for 43-45 minutes. When the bread is ready, it must be laid out from the mold and covered with a towel so that it quickly moves away from the hard crust.

By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.

The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour. And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.

After spreading the dough in greased forms, cover it with a towel and leave to approach for another 45-50 minutes. The bread is now ready to be baked in the oven.

Here the oven is heated to 220 degrees, and the bread is baked for 50 minutes. After baking, it is advisable to sprinkle it with plain water, and wrap it with a towel to cool.

Recipe for rye bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Homemade rye bread in the oven

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

Ingredients:

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

Cooking

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

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

Rye-wheat bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Video. Homemade bread without yeast, eggs and sourdough

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In Russia, one of the main food products is rye bread; in the oven, the recipe for its preparation is quite simple. Baking is less high-calorie than wheat flour. It contains fewer calories. Therefore, many nutritionists and doctors recommend including a slice of rye bread in your daily diet. During the cooking process, rye flour undergoes a more gentle heat treatment. Therefore, it retains more vitamins and essential amino acids.

Rye bread contains more fiber and indigestible fibers. It aids in the digestion of food and improves the functioning of the digestive tract. Very often, the recipe is enriched with various spices: malt, cumin, coriander, honey. As a result, the nutritional value of the product increases.

Bread made from rye flour can be varied in composition; in the oven, the recipe for its preparation takes about half an hour. As a rule, homemade cakes are made in a round or oval shape. The crust will look more aesthetically pleasing if longitudinal cuts are made on it before laying the foundations in the oven.

Yeast dough can be made with live or instant yeast. The second option is more popular and simple.

Ingredients:

Rye flour - 150 grams;
Wheat whole grain flour - 210 grams;
Water - 125 ml;
Sunflower oil - 2 tablespoons;
Dry yeast - 1 teaspoon;
Salt - 1 teaspoon;
Sugar - 1 tablespoon;
Honey - ½ teaspoon;
Sesame or linseed, cumin, cumin, coriander - to taste.

Cooking method:

In a bowl, mix yeast with sugar, add water at room temperature;
As soon as foam begins to form on the surface of the water, we introduce liquid honey and sunflower oil. The oil should be refined and odorless. Otherwise, the flavor will dominate the finished baked goods;
First sift the wheat flour into the mass, then the rye flour. It is not necessary to add the entire amount to the dough;
We start kneading the dough. If flour is not enough, then periodically add it;
At the end, add seasonings and spices;
We form a ball from the dough;
We cover the container with the dough with a waffle towel and leave it for 3-4 hours in a warm place;
When the base doubles in size, we form a loaf out of it;
We spread the roll on parchment paper, greased with vegetable oil, and send it to proofing in a preheated oven;
After 40-50 minutes, bread can be obtained;
We are waiting for another 20 minutes. After that, the bread can be baked at a temperature of 180 degrees for about 30 minutes;
Cool the bun on a wire rack and serve!

In the old days, they used a recipe for bread made from rye flour without yeast. Today, many adherents of a healthy lifestyle are trying to limit the amount of yeast in the diet. Therefore, they prefer to bake bread without this component. The process is more time consuming, but the result is worth it!

Unleavened bread is prepared on a special sourdough. Therefore, it will not be possible to spontaneously cook such a bun. The base is kneaded in a glass or ceramic bowl with a wooden spatula or spoon. The starter will take 5 days to prepare. All this time it should be in a warm place.

Ingredients:

Coarse rye flour - 1 kg;
Wheat flour - 100 grams. It is better to use whole grain flour. In this case, the bread will turn out to be more useful;
Water - 800 ml;
Sugar - 1 tablespoon;
Salt - 1 incomplete tablespoon;
Sunflower oil - 2 incomplete tablespoons.

Cooking method:

In a container, mix 100 grams of rye flour with 100 ml of water. Cover the bowl with a towel and keep it overnight. After this time, air bubbles should appear on the surface of the mass;
After a day, mix another 100 grams of flour and 100 ml of water. Add the mass to the starter and leave for another 24 hours;
The next day, the manipulation is repeated;
After a day, mix 400 grams of flour and ½ liter of water, add to the sourdough and leave for another day;
On the fifth day, we take ¾ of the prepared sourdough and mix salt, sugar, sunflower oil into it;
Gradually add rye flour. The dough should turn out pretty cool;
Sprinkle the table with wheat flour and form a ball of dough on it;
We spread the ball on a baking sheet, cover it with a towel and leave it for 3-4 hours. This is necessary for the bun to distance;
The bun is baked for about 40-50 minutes at 220 degrees. There is no need to open the oven door during the entire cooking phase!
As soon as the crust is browned and hard, the oven can be turned off;
We take the bun out of the oven, wrap it in a towel and cool it at room temperature.

You can diversify the taste with the help of your favorite spices and spices. The bakery product will be more original if you add dried fruits, nuts, cheese to the dough.

The perfect recipe for a quickie. Contains only 5 ingredients. Due to the absence of yeast, the dough will not need to be infused. In addition, there is no need to prepare the sourdough. The process of preparing the dough takes only a few minutes! Therefore, the recipe is perfect for those who decide to spontaneously make bread.

Ingredients:

Kefir - ½ liter;
Coarse rye flour - 250 grams;
Wheat flour - 170 grams;
Soda - ½ teaspoon;
Salt - 1 teaspoon.

Cooking method:

Sift the flour into a container. It is better to leave a little for bedding. So you can adjust the density of the finished dough;
Add soda and salt to the flour, pour in kefir;
Knead the cool elastic dough;
We cover the bowl with the dough with a towel and leave it in a warm place for half an hour;
We spread the dough on a table sprinkled with flour, roll it into a layer 1 cm thick;
We fold the base into a tight bundle and spread it on parchment paper, greased with vegetable oil;
We make cuts on the basis;
We bake a bun for half an hour at 180 degrees;
We take out the bread, wrap it in a towel and leave to cool.

Recipes for rye bread in the oven at home are quite simple and varied. At the same time, you can always increase the nutritional value of the product with the help of additional components. The most useful ingredients are bran, nuts, dried berries, vegetables. Often, cereals are added to the composition of breads. Corn grits, buckwheat, quinoa - all this makes the taste of a baked product more original.

The calorie content of rye bread is about 250 kcal per 100 g, which is not much less than that of wheat bread. But in such baking there is much more benefit, especially if you cook it yourself without adding chemicals.

Yeast rye bread in the oven - step by step photo recipe

You can knock on the crust of this bread and hear a pleasant dull sound in response - this indicates that the entire outer shell is baked to a crunch, leaving a soft, pierced with many bubbles center.

Bread is prepared with a wound for a long time - up to a day. During this time, the fermentation of the batch takes place, which does not require human participation. And indeed, the dough does not need to be kneaded, but only folded correctly.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

Wheat flour: 300 g
Peeled rye:100 g and a little for dusting
Cool water (12-18°): 300 ml
Dry yeast: 0.5 tsp
Fine salt: 8 g

Cooking instructions

Salt all the flour and sift.

Add dry yeast.

Mix everything thoroughly.

Pour in water and rub the lumps with your hands, moistening the dry composition. Care must be taken to ensure that there are no unwashed areas.

It made a very sticky dough.

Collect it in the center of the bowl, which is tightened with cling film. Place the bowl in the switched off oven.

After 15-18 hours, the dough bubbled strongly and rose - you can start shaping the bread.

Sprinkle the table generously with rye flour. Remove the dough from the bowl upside down.

Spray the top generously too.

Flatten the dough slightly with your hands, pulling it out to the sides.

Wrap the long ends with an envelope.

Fold the other 2 sides in the same way.

Then pull to the center all the edges in a circle.

Dust the parchment well with flour. Place the formed ball seam side down.

Cover the workpiece with a towel and leave for 2 hours to part.

Half an hour before the end of proofing, put a cast-iron cauldron or other form in an oven preheated to 240 degrees. Move the approached bread together with paper to a red-hot cauldron.

Bake for half an hour under the lid all at the same temperature and half an hour without a lid.

And now, the aroma of freshly baked bread begins to insinuatingly spread through the kitchen. Waiting for it to cool down is beyond human strength! I really want to cut off a piece of still hot pink salmon and eat it right away!

The loaf can be squeezed from all sides, but it will again take its former form, straightening all the bruises.

Eating such homemade bread is a great pleasure. Even just like that, it is insanely delicious, and even more so in combination with various spreads.

Easy rye sourdough bread recipe

The peculiarity of the preparation of this bread on dry sourdough is the absence of yeast. In order for everything to work out, it is important not to rush, let the dough sour and rise.

Ingredients:

20 g dry sourdough;
380 g of water;
12 g salt;
280 g rye flour;
210 g wheat flour.

Cooking:

We start by activating dry sourdough. Mix it with a glass of warm water so that there are no lumps. We leave for two minutes.
Add 50 g of peeled and ordinary flour, make a dough. Let's stand for three hours.
Mix the rest of the water with salt, heat up to about 40 degrees. Add to steam.
Next, we introduce the remaining flour, make the dough, leave to approach.
As soon as the mass doubles, we form a loaf. It can be baked on a baking sheet or in a mold. Let it rise for at least 50 minutes.
Lubricate the surface with water, sprinkle with wheat flour. We put in the oven. The oven should have warmed up to 220 degrees by this time. After planting, set the temperature to 180.
We bake rye bread for 45-50 minutes, depending on the height of the form. On a baking sheet, the cooking time will be reduced by 5-10 minutes.

Rye bread goes well with sunflower, pumpkin seeds, caraway seeds, sesame seeds. Optionally, add during kneading.

On kefir

A feature of this recipe is the absence of yeast. And without them, great bread is obtained. We take kefir of any fat content. Vinegar is not needed, soda will be extinguished by lactic acid.

Products:

1 st. wholemeal rye flour;
1.5 st. wheat 1 grade;
10 g of salt;
260 ml of kefir;
12 g of baking soda;
20 g of sugar;
40 g vegetable oil.

Step by step recipe:

Kefir is warmed up a little. You can just leave it for an hour at room temperature. Then add salt with sugar, soda, vegetable oil to it, beat lightly.
We combine a glass of rye and wheat flour, pour into a liquid. We knead the dough. We look at the consistency, if necessary, gradually introduce more flour.
You should get a soft, slightly sticky mass. Round into a ball, send to a greased baking sheet.
Lightly sprinkle the top of the loaf with flour, make several oblique cuts with a sharp knife.
We send it to the oven, heated to 200 degrees. We bake for about 35 minutes.

You can use not only kefir for the test, but also yogurt, matsoni, natural yogurt or a mixture of various fermented milk residues that could stagnate in the refrigerator.

with malt

Malt gives a special taste not only to beer or kvass. With it, very fragrant black bread is obtained, while everything is prepared very simply.

Ingredients:

10 g yeast;
310 g of premium flour;
150 g rye;
25 g sugar;
2 tbsp. l. crushed malt;
310 ml of water;
13 g of salt;
30 ml of any oil.

What to do:

Pour about a glass of water, heat to 75 degrees, pour malt with it, stir, leave for a quarter of an hour.
Add yeast to the remaining water, add salt and sugar. Mix everything thoroughly, also set aside for a few minutes.
Combine both mixtures, add all the flour, add vegetable oil while kneading. If suddenly the dough turns out to be watery, add additional flour.
Cover the rye dough with a napkin, let rise once. Knock down, leave until the second rise.
Round the dough into a ball. Can be divided into two small loaves. Transfer to a baking sheet. Leave for half an hour so that the products fit properly.
Put in the oven at 230 degrees, but immediately reduce the temperature to 180. The bread will bake for about half an hour. You can navigate by the color and smell, which will very soon appear in the house.

If suddenly the bread begins to brown quickly, you need to lower the temperature, otherwise the loaf will not bake inside. Or cover with wet paper on top, which is periodically sprinkled with water.

How to bake rye-wheat bread

Another bread recipe based on rye and wheat flour. Thanks to these proportions, the loaf is fluffy, airy, with good porosity.

You will need:

150 g rye flour;
350 g wheat;
320 ml of water;
15 g of salt;
22 g sugar;
20 g of oil;
6 g yeast.

What we do:

Add instant yeast to warm water and let it dissolve.
We add white flour until we get a dough of the consistency of sour cream. Cover, leave for an hour.
Add ingredients to the list and mix. Let's stand for two more hours.
We form bread, send it to a baking sheet or into a mold. We leave another 40 minutes, let it rise.
With a knife we make cuts 0.5 cm deep, after which we put in the oven. Bake at 200 degrees for 25-30 minutes.

Since this bread contains a lot of wheat flour, it requires much less baking time. If it does not brown in 25 minutes, you can increase the temperature.

Rye bread at home according to GOST

It was this kind of bread that was prepared in Soviet times and it was called Borodino. Later, the recipe changed, and with it the taste.

Ingredients:

720 rye flour;
10 g coriander;
50 g of molasses;
2 g dry yeast;
60 g sugar;
730 ml of water;
40 g rye sourdough;
50 g fermented rye malt;
10 g salt.

Step-by-step instruction:

We feed the starter. To do this, add 120 ml of warm water to it, add about 70 g of rye flour. Stir thoroughly, let stand for 3-4 hours.
Pour 100 g of dark flour into 400 ml of boiling water, stir quickly, then add malt. Let stand a little, cool down.
We combine the sourdough with the custard mass, salt, stir thoroughly. We leave for three hours.
The remaining water is mixed with yeast, we introduce ground coriander, sugar, molasses. Thoroughly grind, combine with dough.
Add the rest of the flour, make the dough. Knead until smooth and immediately send to the mold. We stand for another half an hour.
We bake bread for exactly an hour at 200 degrees, cool.

In order for a shiny crust to appear on the surface of the product, you can immediately grease the crust with a drop of vegetable oil immediately after baking.

Recipe for rye flour bread with raisins

Such bread can be seen in the store, it is not difficult to cook it at home. Raisins choose light or dark at your discretion.

You will need:

300 ml of water;
2 tbsp. rye flour;
2 tbsp. wheat;
4 spoons of raisins;
8 g dry yeast;
12 g salt;
25 ml oil.

How we cook:

Sift wheat flour, mix with dry yeast, pour in warm water. Knead the dough, leave for two hours.
We wash the raisins, you can soak a little. We prepare the rest of the ingredients.
We introduce salt, butter and rye flour into the dough until we get a soft dough. At the end we fall asleep raisins.
Let's let him go again. After increasing the mass, we form a loaf, send it to rise on a baking sheet. If raisins stick out from above, they need to be removed, otherwise they will burn in the oven.
We bake the approached product for about 40 minutes. The landing temperature is 210 degrees, then we reduce it to 170.

In a similar way, you can cook bread with other dried fruits, for example, with prunes or dried apricots.

How to make whole grain rye bread

The recipe contains malt, which gives an original taste and aroma. But without this component, everything also works out, you just need to add a little more flour.

Ingredients

1 st. whole grain flour;
3 art. rye;
12 g salt;
35 ml of oil;
5 g baking powder;
25 g sugar;
430 ml of water;
10 g yeast (sachet);
4 spoons of malt.

Cooking:

Brew malt with a glass of hot water, let it brew.
Heat the rest of the water, mix with yeast, leave for five minutes.
Add salt, sugar, steamed malt. Bring to uniformity.
Mix wheat flour with a ripper, pour into the dough, start kneading, gradually adding peeled rye.
When kneading in parts, add vegetable oil. Knead with hands until smooth.
Leave the dough under a napkin for 1.5 hours, then lightly knead, transfer to a mold, smooth the top with a wet hand to get a smooth crust. Leave for another half an hour, let it rise.
Bake grain bread at 180 degrees for about 45 minutes, the exact time depends on the height of the mold.

Coriander is sometimes present in this recipe, it gives a pleasant spicy flavor. It is advisable to take whole grains and grind them yourself, freshly ground powder does not smell so good.

A simple and delicious recipe for rye bread for a bread machine

If you have a bread maker at home, then making rye bread is much easier. The following is a recipe with the addition of honey, but if desired, it can be completely replaced with granulated sugar.

Take:

10 g yeast;
30 g honey;
25 g sugar;
310 ml of water;
150 g rye flour;
340 g white;
30 g of oil;
1.5 tsp salt.

Step instruction:

Pour warm water into the bread machine, immediately add sugar, pour yeast, salt. We give ten minutes to activate.
As soon as a small foam appears, lay the rest of the ingredients on the list, knead.
Turn on the long baking mode. The Russian Chef program is perfect. It lasts 3.5 hours.
We take out the finished rye bread. Let it cool on a wire rack so it doesn't get damp.

Each bread maker has its own characteristics, so it is worth choosing a program based on your appliance and recommendations in the instructions for use.

Rye flour does not contain gluten, for this reason the bread made from it is heavy, a little sticky, therefore it is recommended to take part of the wheat flour.
Fresh yeast, which is used in old recipes, can be safely replaced with modern dry analogues, reducing the recommended amount by 3.5 times.
Rye dough is very sticky, when cutting, you need to wet your hands with cold water or grease with vegetable oil.

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