Recipe for making rye wheat bread. Wheat-rye bread

There is nothing more delicious than aromatic bread made according to a simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, as well as what ingredients are used in preparation, and whether wheat flour can be used to prepare the product. Step-by-step photos and recipes are given below.

The nutritional and beneficial properties of rye bread have been known since ancient times. The main benefit of rye products is to help with diseases of the digestive tract and normalize the absorption of food. Another advantage is resistance to mold. However, this product should not be added if you suffer from hyperacidity of the intestines, colic or ulcers. A slice of bread contains:

a large number of useful vitamins;
essential acids;
solid indigestible fiber (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on different bases - yeast, yeast-free, sourdough and custard. With so many new appliances available, you can use different appliances for baking. How can you cook black bread in the oven, bread maker or slow cooker and what quick recipes are there for preparing this product?

The recipe for rye bread in the oven begins with preparing the ingredients: ground rye flour, salt, dry yeast, water. All ingredients are mixed well and thoroughly until smooth and without lumps. After this, it is baked in the oven. You can check the readiness by tapping: if the sound is loud and the crust is golden brown and firm, then the baked goods are ready.

In the bread machine

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 simple. To prepare, 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 caraway seeds, salt, and sugar to taste. Load into the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can prepare not only soups and main courses, but also baked goods. To prepare, you will need all the same ingredients. First, make a dough and let it sit for half an hour. Then the dough is poured into the sifted flour, coriander and chopped garlic are added. Then knead the mixture and place it in the bowl for half an hour in baking mode according to the instructions.

Rye flour bread recipe

You can make your own bread at home. To make rye baked goods, you need to adhere to a strict recipe to get the finished product. The following describes how to make delicious homemade rye bread using various ingredients. You will learn how many calories the finished dish contains, what ingredients are needed, and what are the methods for baking the dough.

Sourdough

Thanks to the lactic acid bacteria in the starter, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves food absorption. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. It will take more time to bake a delicious product than with a standard recipe. The advantage is that when using sourdough, the dish is fresh until the 10th day after baking. Consumption of rye products is beneficial 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.

Preparation

Mix salt, a little plain flour, and yogurt to make a starter. Leave the dishes covered. The starter takes 3-4 days to prepare.
Dilute the finished starter with hot milk, add salt, whole grain and regular wheat flour, cover the batter with a towel, and leave for 12 hours.
Dissolve the resulting dough in warm milk, add coarse rye. Punch down and form into a loaf.
Bake for 1.5-2 hours.

Recipe for black bread in a bread machine

This dish is prepared in a bread machine; the cooking method is more similar to 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. A step-by-step recipe with a detailed description of the ingredients is available to novice bakers.

Ingredients

water – 330 ml;
ground rye – 150 g;
wheat flour – 300 g;
butter – 20 g;
powdered milk – 2 tbsp. l.;
honey - 2 tbsp. l.;
salt – 1.5 tsp;
baker's yeast - 1.5 tsp;
malt, cumin - 2 tbsp. l.;

Preparation

Place the ingredients into the bread machine according to the instructions.
Select the desired mode. Crust color is medium.
Remove after the required time has passed. Cool on a wire rack.

Wheat-rye bread in the oven

Rye bread contains many useful substances - minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also beneficial for digestion and prevents diabetes and cancer. Since a loaf, which consists entirely of rye, is hard on the stomach, it is better to prepare 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;
chicken egg – 1 pc.;
sesame – 15 g.

Preparation

Sift the flour, add sugar, yeast, salt.
Add warm water to the bowl and knead the dough.
Leave the finished dough in a warm place for an hour.
Knead the mixture and leave it to rise again.
Place the finished dough on a baking sheet and form into a round loaf.
Brush the product with egg, sprinkle with flour and sesame seeds.
Bake for 30-35 minutes.

Rye bread with yeast in the oven

To prepare rye products, various ingredients and additives are used. However, to ensure that the bread is not rough, a mixture of white wheat and rye flour is used: this makes the dough more pliable and softer. Preparing 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 - tablespoon;
salt - teaspoon;
dry yeast – 10 g;
vegetable oil – 2 tbsp. l.

Preparation

Pour the yeast into warm water, add salt and sugar. Leave the container for 15 minutes.
Add sunflower oil to the mixture, stir. Add yeast.
Knead the dough, cover with 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 pan for 40-50 minutes.

Homemade malt bread

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. This product has a rich dark color due to malt. Eating rye bread is good for improving health.

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.

Preparation

Pour boiling water over the malt and stir thoroughly. Cover.
Add dry yeast, spices, salt. Mix well.
Dissolve sugar and honey in warm water and stir.
Pour the mixture into the flour, mix everything together. Add warm malt, stir gently until smooth.
Grease the mold with vegetable oil, lay out the dough after kneading, and leave in a warm place.
Make cuts at the top.
Bake for 50 minutes.

Without wheat flour

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 those 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.

Preparation

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, add kvass grounds and stir. Add 3 tbsp. spoons of sugar and 1 more tbsp. coarse flour.
On the third day, add salt, sugar (2 tbsp), vegetable oil, coriander seeds (can be crushed), and the rest of the flour.
Grease the mold with oil and form a loaf. Leave for 3-4 hours.
The loaf is baked for 90 minutes.

Hearty rye-wheat loaf with raisins

A hearty rye-wheat loaf with raisins that adults and children will love. Thanks to the addition of dried fruits, the finished products will contain many useful minerals, vitamins, and polysaccharides. This dish is satisfying, because 100 g of raisins contain 264 kcal. If you don’t like raisins or are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruits, 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 - teaspoon.

Preparation

Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
Add raisins to the dough and stir.
Grease a bowl with oil and place the dough. Cover the container with film and leave to stand for 2 hours.
Place the dough on the table, divide into several parts. Form the products.
Cover with a towel and leave warm for 1 hour.
Bake for 30 minutes.

Traditional sourdough bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. Preparing the dough takes longer than baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. You can pamper adults and children with rye custard bread.

Ingredients

flour, wheat – 350 g, rye – 200 g;
water – 0.5 l;
pressed yeast – 30 g;
sugar – 2 tbsp. l.;
salt – 1 tsp;
dry malt – 2 tbsp. l.

Preparation

Mix two tablespoons of malt with wheat flour and brew with hot water.
Mix the dough thoroughly with a fork. Leave it aside to cool.
In another bowl, dilute the yeast with a glass of warm water, add sugar and salt.
Add the brewed dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
Knead thoroughly, form into a loaf, and place in the pan.
Place the rye bread in the oven for 50 minutes.

Rye bread with kefir in the oven

If you don’t know how to bake black bread at home, try this recipe: it’s simple and doesn’t require any special knowledge. The product prepared with 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 quantities. If you use most of the black bread, 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 flour – 300 g;
salt - to taste.

Preparation

Mix both types of flour well, add yeast and salt. Stir. Add kefir and warm water.
Form the dough into a ball, cover it, and leave for 20 minutes.
Knead again and leave under the towel for 10 minutes.
Stir. Form into a ball. Place on a baking sheet and make cuts. Leave for 60 minutes.
Bake the bread for 30 minutes in a conventional oven.

Without yeast

A simple unleavened rye loaf is just as delicious as one made with yeast. The use of fermentation products is not always possible, because some people may be allergic to them. If you prepare everything strictly according to the recipe, the baked goods will turn out tasty, tender, without sourness, as can be the case with sourdough. The disadvantage of this method of preparing 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;
baking soda/salt – 1 tsp;
raisins - a handful;
butter – 50 g.

Preparation

Chop the prepared raisins and add water.
Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon and stir until the mixture is soft.
Add water, raisins, stir.
Place the dough on the table. Knead until elastic.
Shape and transfer to the mold.
Set the oven to 220 and bake for about 45 minutes.

Everyone has a hobby, some go fishing, some are into photography, and I bake bread. And in this article I will share one of my best recipes for making yeast wheat-rye bread.

How does a culinary article relate to the main theme of this blog, you ask? My answer is this: I present to your attention not just a recipe, but a technology for making bread at home, without the use of specialized kitchen devices such as dough mixers and bread machines. That is, anyone can bake bread according to my recipe.

Recipe for wheat-rye bread with yeast

To make bread at home you will need the following ingredients:

Rye flour - 2 cups;
Wheat flour - 3 cups;
Salt - 1 tablespoon;
Sugar - 1 tablespoon;
Sunflower oil - 2 tablespoons;
Dry baker's yeast - 1 teaspoon;
Water - 2.5 glasses.

Benefits of my bread recipe

The main advantage of my recipe is its repeatability. That is, if you adhere to the specified proportions, temperature conditions and time intervals, then you will definitely get tasty and aromatic bread.

And this repeatability is achieved by using ordinary cutlery to determine the required amount of starting products. That is, not grams and milliliters, but ordinary glasses and spoons, and this greatly simplifies the process of making bread at home.

But if you don’t believe spoons and glasses, then I have a wonderful recipe for rye bread where all proportions are indicated in grams -.

When making bread, instead of a glass, I use a regular 200 ml tea cup as a measuring cup.

Technology for making bread at home

I will describe in detail the sequence of actions, proportions of starting products and time intervals when preparing bread.

Mix salt and flour of different types together

First you need to take flour and salt (wheat - 3 cups, rye - 2 cups, salt - 1 tablespoon) and pour them into the container in which you will knead the dough. Many on the Internet recommend sifting flour through a sieve so that it is saturated with oxygen. But I don't do that.

I use a small plastic bowl as a container for kneading dough.

Once all the dry ingredients are in the bowl, they need to be thoroughly mixed together.

Preparing yeast for bread

Fill the cup halfway with water at room temperature and add a tablespoon of sugar and a teaspoon of dry yeast.

And stir until completely dissolved.

Knead the dough

Add the diluted yeast to the bowl with the flour, and then two more cups of water and two tablespoons of sunflower oil.

And we begin to mix the dough thoroughly. I do this with an ordinary tablespoon.

After a minute, all the liquid “disappears”:

Then the dough will turn into a thick sticky mass:

But we continue to knead until the dough becomes elastic, stretches like chewing gum and begins to pull away from the edges of the bowl:

As a rule, this effect is achieved after 5-10 minutes of intense stirring. After which you can no longer knead the dough.

Ripening bread dough

Cover the finished kneaded dough with a lid and leave to mature. It is recommended to place it in a warm, damp place without drafts.

In smart terms, this is called proofing the dough. During this process, fermentation will occur in the dough, and it will become fluffy and increase in volume.

Given the small amount of yeast in my recipe, proofing may take 2-3 hours. This time depends on the flour, yeast and temperature.

Once the volume of the dough has doubled, the proofing process can be considered complete:

Notice how much there is of it!

Baking bread in an electric oven

I use an electric oven to bake bread. The advantage of using it is the presence of a temperature regulator.

Take a suitable baking dish and grease it a little with sunflower oil:

Then we transfer our dough into it, put the mold in the oven (we don’t turn on the oven!) and leave it alone for about 30 minutes:

We are waiting for our dough to rise again (increase in volume):

Then set the oven temperature to 200 degrees:

And bake our bread for 45-50 minutes until a dark crust appears on top.

Use a toothpick or match to pierce the bread, pull it out and make sure that the toothpick (match) remains dry and the dough does not stick to it. This indicates that the bread is completely ready.

How to get a shiny crust on bread

As soon as you take the bread out of the oven, brush the top crust with water if you want it to shine. Some sources recommend using boiling water.

Cooling bread after oven

After the bread is baked, it needs to be cooled. If you want a soft crust, wrap the bread in a towel (you can just cover it) and place it on a wooden cutting board.

If you want a crispy crust, cool without a towel. In such cases, I place the bread on a wire rack in an open oven.

The bread cools to room temperature in about 3 hours. After which it can be cut and served:

The taste of bread

The bread gets its final true taste after it has completely cooled. It is very reminiscent of the bread that was sold in our stores many years ago. It is not sweet or salty, not sour or bland, not dry or wet. It is not an independent dish, but just simple bread, as our distant ancestors invented it many centuries ago.

It is quite natural that it is fundamentally different for the better from the bread that is now sold in stores, it has an excellent taste, an excellent shape (look at the cut in the photo), it remains fresh for a long time and is perfectly cut with a knife.

In my family, both adults and children liked it.

Delicious bread recipe

My recipe is collective. It does not have any one primary source. I chose the ratio of wheat and rye flour based on personal taste preferences.

After kneading, the dough turns out very soft. Therefore, it must be baked in a mold. If you think the finished bread is too wet, add a little flour.

Brief instructions for preparing yeast wheat-rye bread

To get first-class bread at home, use the following recommendations:

Take 3 cups of wheat and 2 cups of rye flour, add a tablespoon of salt and mix thoroughly;
In half a glass of water, dilute a teaspoon of dry yeast and a tablespoon of sugar;
Pour the prepared yeast into the flour, add two more glasses of water and two tablespoons of sunflower oil;
Knead the dough for 5-10 minutes until it becomes elastic;
Cover the dough and leave to “ripen” for about 2-3 hours, until it doubles in volume;
Transfer the “ripened” dough into a baking dish pre-greased with sunflower oil and leave for another 30 minutes;
After the dough has increased in volume again, bake it at 200 degrees until ready for 45-50 minutes;
Remove the finished bread from the oven and leave to cool for 3 hours at room temperature.

You can bake bread in the oven in any way - yeast, unleavened, flatbread, lavash, etc. For baking, they mainly use wheat and rye, other cereals are used as additives. Our family really loves rye bread, which is baked from an equal mixture of rye and wheat. 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 on the table.

Rye bread in the oven

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

Preparing 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 allow fermentation to begin. 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 finally knead the dough.

Video. How to prepare wheat-rye sourdough

To prepare 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 until it rises. It should approximately double in volume. After the dough has risen, it should be kneaded well again and placed in a pre-greased baking dish. To properly bake bread in the oven, the dough should also rise slightly in the pan, so cover it with a towel and leave for half an hour.

In the meantime, preheat the oven to 200 degrees and bake the bread for 43-45 minutes. When the bread is ready, you need to take it out of the mold and cover it with a towel so that it leaves the hard crust faster.

By slightly changing the proportions and adding 5-6 cloves of garlic, we get very tasty garlic bread. In this case, for 400 grams of wheat flour and water you will need 300 rye flour. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave another one to grease the pan.

The cooking technology is also slightly different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Place the mixture in a warm place for half an hour. And when the yeast begins to sparkle, 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 rise for an hour and a half.

Having spread the dough into greased pans, cover it with a towel and leave to rise for another 45-50 minutes. Now you can bake bread 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 in a towel to cool.

Rye bread recipe 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. spoon;
vegetable oil - 1 tbsp. spoon;
sugar - ½ tbsp. spoons;
salt - 1 teaspoon.

Preparation

Combine the yeast with sugar, pour warm water over it and place in a warm place for 15 minutes until the yeast begins to sparkle.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, add yeast water to this mixture a little at a time and knead the dough. Cover the bowl with the dough with a towel and place in a warm place for 1 hour until it increases in volume.

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

Homemade rye bread in the oven

The good thing about making bread at home in the oven is that 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.

Preparation

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

Mix it all and gradually add pre-sifted wheat flour. Add chopped garlic here and knead the dough. When it is ready, cover the bowl with the dough with a towel and place in a warm place 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 pan for 40-50 minutes to proof. 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 beans.

Preparation

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

Using a knife on top of the dough ball, 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 to let it rise.

After 20 minutes, place the bread on a greased baking sheet and place in a warm place for another 15-20 minutes. Preheat the oven to 270 degrees, sprinkle the bread with water and place 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. This way you will get delicious bread with a crispy crust.

Video. Homemade bread without yeast, eggs and sourdough

Material provided by the site "In the garden with your own hands" handmade-garden.ru Tips and experience of working with your own hands in the garden.

Rye-wheat bread has long been popular. Unlike white bread, which has already become familiar to many, it is much healthier. Regular consumption of this bread has a beneficial effect on the body. Its composition is traditional. It includes the optimal ratio of nutrients and microelements for human life.

What are the benefits of rye bread?

It is noteworthy that the recipe for making classic rye-wheat bread has not changed since ancient times. To add these valuable baked goods to your diet, just have a few simple ingredients on hand.

Despite the fact that rye-wheat bread itself has a low calorie content, many, when trying to lose weight and adjust their diet, decide to stop eating bread. In fact, this is recommended only in cases where the body will receive all the necessary substances from other foods. If this is not possible, then you should not completely exclude bread from your diet.

The advantages of rye wheat bread, due to which it is actively recommended for consumption by nutritionists and doctors, include:

Small percentage of calories. The more rye flour, the more healthy the bread will be.
High content of nutrients and vitamins. Rye grains are similar in composition to wheat grains. However, during the cooking process, such bread retains more benefits than white bread.
Content of solid indigestible fibers. The so-called fiber that rye bread is rich in is indispensable for normal digestion.

If bread is made from healthy ingredients and does not contain harmful additives, its consumption has a positive effect on the condition of our body.

Rye-wheat bread in a bread machine

The two main components are rye and wheat flour. Water and vegetable oil are added to them. The remaining ingredients are sugar, yeast (preferably instant) and salt.

The cooking process is quite simple. Just follow the steps below:

First add all the liquid ingredients to the bread machine bucket.
Sift rye flour with wheat flour.
Add salt to taste.
We fall asleep dry fast-acting.
Add sugar to taste.
We put the bucket in the bread machine.
Select the main mode.

During the first 20 minutes, you can monitor how the cooking process is progressing and, if necessary, add a little water (1 tsp each). The lid must not be opened in the future.

Rye-wheat bread in the oven

Recipe Ingredients:

rye flour;
wheat flour;
dry yeast;
salt and sugar;
water;
olive oil;
sunflower seeds.

Cooking process:

Rye-wheat bread with yeast is ready in the oven. It should be placed on a wire rack and covered with a towel until fully cooked.

Rye-wheat sourdough bread

The recipe for this bread includes only 3 ingredients: two types of flour, water and salt. It produces a delicate, moderately porous structure. The bread has a pleasant aroma and taste. Many chefs advise those who are going to make sourdough dough for the first time to use one more additional component - yeast. But this is a matter of taste.

So, for preparation you will need:

rye sourdough;
rye flour;
salt;
wheat flour;
water.

Cooking process:

Ready rye sourdough (600 g) should have 100% humidity. Its quantity should be similar to the amount of flour of two types. Pour the starter into the bowl. Please note that the starter should already be at room temperature.
Add water (350 ml) at room temperature (under no circumstances should the water be hot) and mix everything thoroughly. Add the remaining ingredients to the starter, i.e. two types of flour 300 g each, salt - to taste, but not more than 1 tsp. There is no need to knead the dough for a long time; it will be enough if the flour is slightly moistened.
Leave the dough in a warm place for 30 minutes, covering it with cling film. Please note that it is advisable to make a couple of small punctures in the film so that the dough can breathe. Next, lay out the dough and start kneading it. You should not add flour to it, so as not to spoil the future bread. Since the dough will be quite sticky and difficult for beginners to work with, you can use a special scraper.
The kneading time is maximum 7 minutes. Next, you should leave the dough to proof for some more time until it is completely ready. To do this, place the dough in a deep bowl sprinkled with flour. If this is not done, the dough will stick to the dishes. Cover the dough with a towel and leave it like that until it doubles in size. This usually takes 2.5 hours.
Brush off excess flour with a brush and transfer the dough to baking paper. Preheat the oven to 250°C with an empty baking sheet. You need to place a container of water at the bottom of the oven, which will create a steam bath to raise the dough during the baking process.
Next, place the bread with baking paper on a preheated baking sheet and bake for about 15 minutes in a steam bath. Temperature – 250°C. If you do not want to place additional dishes with water, then to create steam it will be enough to pour a glass of water onto the bottom of the preheated oven. After 15 minutes, remove the steam bath and continue baking the bread for another 40 minutes at 200°C.

To determine readiness, just tap the crust of the bread. In this case, the sound should be empty. Never cut bread straight away. Give him time to "rest". To do this, place it on a wire rack and cover with a cotton towel or any other natural fabric. If you bake bread on a baking sheet, as described above, then with a high degree of probability it will crack, but this will not change its taste. If you want to avoid this, then use a form.

Other recipes for making delicious and healthy rye bread

There are other ways to make rye bread. One of the most popular options is Swiss rye-wheat bread. Its peculiarity is that cocoa powder is added to the recipe, so the bread acquires a characteristic brown color. For those who prefer simpler baking methods, rye-wheat bread in a slow cooker is suitable. To do this, just prepare the dough in the usual way, and then put it in the multicooker, selecting the “Baking” mode.

Let's take a simple recipe today: rye-wheat bread and cook it in the oven. Many housewives dream of baking their own homemade bread. But, unfortunately, not everyone is ready to purchase an expensive bread machine. Therefore, many are trying to bring to life the idea of cooking bread in the oven. It is believed that rye bread is the healthiest of all types. If there are restrictions on the consumption of bread due to health reasons, but you still want to eat it, then rye bread is just the way out of this situation.

Bread Baking Basics

The list of required components is not that long; in general, it looks like this:

Wheat flour;
Yeast;
Vegetable oil;
Water;
Sugar;
Salt to taste.

This composition is suitable for making any type of bread, both corn and rye, where the main ingredient is flour. But there are times when yeast is replaced with a special starter, water is replaced with milk, special herbs, eggs, and other products are added.

The first condition, If you want to make black bread, then nothing will work without wheat flour.
Second, What you need to pay attention to is yeast. Dry yeast rises worse than natural yeast.
Third condition– kneading the dough should be done only by hand without any other tools. The time required for kneading is from five to ten minutes, it all depends on the specific recipe.
Four, you should not put more flour than indicated in the recipe, even if the dough begins to stick to your hands at the initial stage of preparation. As soon as you knead the dough, you need to immediately cover it with a towel or any other cloth for a while and knead it with light movements. If you knead the dough too much, the bread may turn out heavy.
Fifth condition Next, it is recommended to wait a short period of time for the dough to settle, and only then try to press it with your finger; if the shape quickly returns to its original position, it means that you have the desired consistency.
And lastly sixth condition, as for the baking temperature, you will most likely need an oven. The most suitable temperature is from one hundred eighty to two hundred degrees.

Rye-wheat bread recipe

Before you start baking bread, you need to familiarize yourself with the simplest recipe for baking it, study the process of kneading the dough, and determine the desired temperature regime.

We also want to introduce you to a pie called, it is from Georgian traditional cuisine, it is a layered cheese pie.

Composition of rye-wheat bread:

Water - 300 ml;
Yeast - 20 g;
Sugar - 1 tbsp. l;
Rye flour - 200 g;
Wheat flour - 250 g;
Sunflower oil - 2 tbsp. l;
Salt - 1 tsp.

Preparation of rye-wheat bread:

Initially, you need to prepare the dough, mix sugar and water, add yeast, after kneading it with a spoon.
The next step is to cover the resulting mass with a towel, it should sit a little for at least an hour.
As soon as the dough rises, flour should be added to it in small portions so that lumps do not form.
Knead the resulting mass well with your hands for 5-10 minutes.
Next, according to the recipe, you need to add salt and vegetable oil and continue kneading until the consistency becomes elastic.
Then you need to cover the dough with a towel again and let it stand for another 2-3 hours.
After the specified period of time, put it in the mold and again put it in a warm place for 30-60 minutes.
Preheat the oven to at least 180 o C, bake the bread for forty to forty-five minutes.

How to properly cool bread after baking?

This method applies to yeast bread:

Now feel free to enjoy the taste of homemade bread. This is the experience you have had in using the recipe for rye-wheat bread in the oven. Bon appetit!