Rye bread at home. Rye flour bread in the oven: recipes for cooking at home

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, “bare” 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 a heating pad - set t to a minimum (45C), put a grate on top, and a pan on it, cover it with a blanket or 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 molded one. 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.

Homemade rye bread differs in texture and taste from wheat bread. Ideally, if it is baked on sourdough and using malt, it will be more useful, dark in color and taste completely different, with a characteristic sourness. This is the easiest and fastest way to make rye bread at home. For we will also use wheat flour and dry yeast. Wheat flour is necessary, because without it, the dough will not rise, will be sticky and unusable. The ratio of rye flour in this should not exceed the wheat flour rate, often, its amount is always smaller. On the step by step cooking homemade rye bread with photo it takes about 4 hours, taking into account the time for raising the dough and baking. Bread can be baked both in the form and on a baking sheet. The bread has an unusual, crispy crust and a soft and airy crumb.

Ingredients for making homemade rye bread

Step by step cooking homemade rye bread with photo

Use rye bread to make sandwiches, serve with any first and second courses. Bon Appetit!

Rye Bread Recipes

By leaps and bounds
With flax seeds
on soda
sourdough
On beer
With cheese and nuts

Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very useful, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread machine. It all depends on what household appliances you have. But bread cooked in the oven is also very tasty. The only difference is in saving time.

How to make rye bread in a bread machine

In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty by kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:

1.5 cups of rye flour;

a teaspoon of yeast;

a spoonful of olive oil or melted margarine;

a teaspoon of cumin;

salt and sugar.

Load all the ingredients into the bread maker, close the lid and set the “Rye Bread” mode. Nothing more needs to be done. The technology will do everything for you. The dough preparation and baking time is 3 hours. During this time, you will get a delicious and fragrant loaf.

We bake rye bread at home in a slow cooker

Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following products:

350 g rye flour;

a tablespoon of wheat flour;

a teaspoon of dry yeast;

a teaspoon of salt and sugar;

50 g of vegetable oil;

coriander.

This bread is dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in the butter. Let the liquid sit for 30 minutes. Pour the batter into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.

How to make rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:

Be sure to prepare the steam.

Knead the dough carefully.

Put the bread in a hot oven.

If you want a crispy crust, sprinkle the hot bread with cold water after baking and cover with a towel.

Prepare a dish in a good mood.

Rye Bread Recipes

There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.

Yeast rye flour bread recipe

To prepare a fragrant loaf of bread, you need to prepare the following products:

300 g rye flour;

300 g wheat flour;

400 ml of warm water;

10 g dry yeast;

1 tablespoon of sugar;

2 tablespoons of vegetable oil.

Pour the yeast from the bag into warm water, add sugar and salt. Leave the liquid container for 15 minutes. During this time, a high foamy “cap” should appear on the surface of the water. Pour sunflower oil into the liquid and mix.

Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.

After that, knead again and put in a mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.

Recipe for rye bread at home with flax seeds

Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the bank. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the form. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as the rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle the bread with cold water before putting it in the oven.

Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.

If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Flour take 500 g, and nuts - 100 g,? a teaspoon of soda. Pour a little vegetable oil into kefir.

Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

sourdough rye bread recipe

This is an old recipe that uses malt or a special sourdough instead of yeast. To prepare the starter, you need to take 100 g of flour and water. Flour is required rye. You should get a mass that is similar in viscosity to pancake dough.

Pour this mixture into a jar and leave for 2 days in a warm place. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mass for another day. Now put the starter in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). Pour 50 ml of melted butter into the starter. Pour the viscous mass into the flour and knead a stiff dough. Don't forget sugar and salt.

Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.

Lithuanian beer bread recipe

This is a unique savory bread recipe. The taste is slightly sweet. A mixture of yeast and beer is used as a baking powder. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

500 g flour mixture (rye flour + wheat);

a teaspoon of yeast;

a glass of dark beer;

a tablespoon of honey;

2 tablespoons of sunflower oil;

egg.

Put all the ingredients in the bowl of the bread machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the "Pizza" or "Bread" mode. Put on proofing for 2 hours. Bake 50 minutes.

Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

Bake black bread at home in the oven simple recipe

Rye bread is certainly one of the most interesting products both in terms of taste and in terms of preparation.

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of the technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties - it rarely disappears from the table at such a speed, but if there are hot rye flour loaves, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are many technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, with specially prepared sourdough or brewed.

All this variety is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly defined proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the dough that has increased in volume, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process, hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

11. Bake such bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Choux rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and heat to 220 degrees.

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave it for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

4. Please note that the sourdough should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.

5. On the third day, the sourdough acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, if necessary, dilute with water and leave again for a day. Completely sourdough will be ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and tightly close the rest, put it in the refrigerator for storage.

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaced by dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave for 5 hours to approach. In the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the dough that has come up by this time.

3. Pour spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill out the forms with a test by one third.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake from 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 gr. white and 250 gr. rye, coarse flour;

Refined, non-aromatic oil - 1 tbsp. l.

200 ml of curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Warm dairy products in advance to room temperature.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Pour the rye and baker's wheat flour into a mixing bowl, gradually add the yeast and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

5. Properly kneaded dough is elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

7. Pour in a little and evenly the oil, knead with your hands until completely absorbed.

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form a round loaf out of it.

10. Transfer it to parchment in a roasting pan and leave, covered with a towel, for half an hour, for the final "proofing".

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with the dough in the oven, sprinkle it with plenty of water on the walls.

Quick, yeast-free, rye bread at home in the oven on kefir

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. You should not do this on the stove or in the microwave, it is best to do this on a battery or by placing a container of sour milk in warm water.

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.

5. After that, make a longitudinal cut and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread from half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, about 8 g;

50 grams of malt;

300 ml of water (in tea leaves);

Baking flour - 650 grams;

10 grams of fresh (bread), or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the tea leaves for the dough. Grind seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

3. Before kneading the dough, soak pitted raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead a soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

6. After two hours, move the dough onto the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough into a mold or just on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking, and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the brazier with the dough, the walls of the oven are sprinkled with plenty of water.

"Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

A simple recipe for rye bread in the oven with step by step photos

Hello dear readers. I, like most people, start thinking about healthy food. Today in this series there will be a simple recipe for rye bread. I will bake it in the oven, we don’t have a bread machine or a slow cooker, but it will probably appear soon. We did not come to such a decision, to bake bread ourselves, right away. It started gradually, we could eat one loaf a day, or we could eat it a week. Our children are not very fond of bread. And recently, in a supermarket, we bought gray bread with seeds. So both the children and I liked it so much that we can eat it in one sitting.

We began to take such bread every day. But it is too fluffy and airy, so we thought, maybe we can bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

Easy rye bread recipe

My parents always bake bread at home, but their recipes are too wise, and besides, they are made from white flour, and we wanted to start simple so that everyone could repeat. I searched the internet and found many recipes. Even barley has been sprouted for malt. But today I wanted to bake rye bread, but the malt is not ready yet. Here is a simple recipe for delicious bread.

Rye bread composition

Rye flour 200 grams (1.5 cups)
Wheat flour 200 grams (1.5 cups)
Warm boiled water 370 grams (1.5 cups)
Dry yeast 1 tablespoon
Sugar 1.5 tablespoons
Salt 1 teaspoon
Vegetable oil 1.5 tablespoons
Optional cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, pour warm water. I added 1.5 cups of water. Cover with a towel and put in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two types of flour. Because if you take only white flour, then rye bread will not work. Well, if you take only rye flour, then the bread will turn out sticky and will not bake well. Commonly used proportions are 50/50 and 60/40. And who takes 60% rye flour, but who white. It all depends on your taste.

After 20 minutes, the yeast came up, and we add vegetable oil to them. Pour the yeast water into the prepared flour, and mix well with a spoon.

It makes a pretty sticky dough. Cover with a towel and put it in a warm place for three hours. I ask specialists not to judge us strictly, I bake bread with my own hands for the first time. What have I not baked in my life, but bread has never been.

While the bread rises, I prepare the form. I grease the form with vegetable oil, sprinkle with flour. Although I think that one vegetable oil was enough. Now I put the dough in the form. Since our children love bread with seeds, I sprinkle seeds on top.

Cover with a towel and let thaw for 20-30 minutes in a warm place. The dough should double in size. I put it in the microwave, but before that I put a pot of hot milk, and the microwave was warm and humid. This is what experienced bakers recommend, although my parents do not do this, and their bread turns out to be lush and tasty.

After the rye bread had doubled in size, it even came up in less than three hours, but I still put it in after three hours so as not to violate the recipe. The bread was baked for about 40 minutes at a temperature of about 200 degrees. My oven is gas, so the temperature is approximate. After baking, I left the bread for another 15 - 20 minutes in the oven.

The bread was well baked, it turned out very tasty. The weight of our bread turned out to be 450 grams. Next time I will make more, I really liked the taste of bread. And the children began to collect seeds from the hot, barely managed to take a picture with the seeds.

But my baking didn't end there. I liked the taste but didn't like the look. And I continued to bake bread, and of course I recorded the results.

Above in the photo, these are samples already with ground coriander inside, and not ground on top. It turned out very tasty, but the bread sat down. I used less dry yeast. The bread came up very well, but sat down in the oven.

But below I have already tried fresh yeast. The bread came up very well, and as you can see in the photo, even a little airy, although I used only 30 grams of yeast for a double norm of flour. I also added half a glass of seeds to the dough, next time I will add more. It’s just that we don’t store seeds at home, they quickly disappear. What else we noticed is that this bread crumbles, which is made with raw yeast.

I also tried to make the dough not so sticky, it did not work. And flour was added, and butter was added to the dough, it's still sticky dough.

And now my turn will be yeast-free bread, so to speak, living bread. The sourdough is already being done. So come visit, there will soon be a step-by-step recipe for live, yeast-free, real rye bread in the oven.

How to bake rye bread at home in the oven

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 a special place in the human soul. As experienced housewives say, making such bread is quite simple 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.

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.

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.

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.

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How to bake wheat and rye bread

The most classic of all existing recipes now 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.

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.

Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and be added in the form of crackers to salads. You can make rye bread at home, and you don’t need a bread machine for this. Many recipes are designed for baking bread in a conventional oven.

Useful properties of the product are explained by its composition and quality of flour:

Most recipes do not contain yeast, which increases the nutritional value of the finished product;
A large amount of fiber affects the work of the stomach and digestive organs in a favorable way;
100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
Rye grain is more resistant to the processing process, therefore it retains many vitamins and amino acids essential for the body in flour.

Decreased hemoglobin;
Diseases of the digestive tract;
Slagging of the body;
diabetes mellitus.

Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. It has been proven that regular consumption of black bread reduces the risk of cancer and diabetes.

Black bread ingredients

Black rye bread, familiar to Russians, is popular among the inhabitants of the Scandinavian Peninsula, Iceland, and Denmark. There it is an integral part of the national cuisine, and they cook it with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product are unchanged:

Rye flour;
Water;
Sourdough or yeast;
Salt.

Add to rye flour - wheat or corn, buckwheat, oatmeal.

Rye Bread Recipes

It takes a little experience to make rye bread. Rye flour is more capricious in work, it is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes for baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get a delicious product even with little culinary experience.

Fast way to bake in the oven

To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than recommended by 5-10 ° C. This will keep more heat in when the door is opened while the dough is being placed.

Tip: during the baking process, do not open the oven door frequently or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread in time depends on the type and volume, as well as the composition of the dough.

Traditional Irish Bread

In Ireland, they say that real bread should be tender, fragrant and crumbly. To prepare according to the traditional recipe, you need to take wholemeal flour or white flour, as well as:

190 ml of kefir;
45 g wheat, oat or rye bran;
A teaspoon of baking powder for dough, coriander and soda;
4 dl cumin;
Salt - 2 dl;
Olive, rapeseed or sunflower oil - 75 ml;
80 g of wheat flour (preferably the highest grade);
80 g of wholemeal rye flour;
1/4 kg of flour from wheat grains.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Kefir is poured into a separate container, salt is added. In a hot frying pan with a thick bottom, cumin and coriander are fried without oil, after which the spices are ground in a mortar and added to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but in the process of mixing it will become denser and roll into a ball.

You can bake bread in any baking dish or in a pan with a thick bottom and walls, which is pre-lubricated with margarine or cooking oil, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.

To prevent the crust from cracking during baking, make several shallow longitudinal cuts.

For this yeast-free bread, the temperature in the oven is set at 220 ° C. At a given temperature, they bake for a quarter of an hour, after which they lower the degree to 190 ° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

Rye yeast-free bread is prepared simply: mix 0.3 kg of rye and the same amount of oatmeal and whole grain flour in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour, and add 0.5 liters of warm water. Knead the dough. As additional additives, take fried onions, sweet peppers or chili, dry blueberries or cranberries, dried fruits or seeds.

Put the dough into a mold, make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Recipe for classic rye bread

The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. Water is taken so much that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.

For the test, you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to pre-dissolve honey in water: this way it will be easier to mix and will not form lumps. Everything is mixed and sourdough and 30-50 ml of vegetable (preferably olive) oil are added. The finished dough is dense and elastic, non-sticky.

Bake bread in the oven, preheated to 200 ° C - 5-7 minutes. After that, the degree is lowered to 150 ° C. Baking time is about 2 hours.

Lean rye bread

Lean rye bread without yeast can be prepared with a simple sourdough starter from 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave warm for 48-50 hours. Then another 200 g of the mixture is added, covered with a cotton cloth and incubated for another 24 hours.

To make the dough, you need to add sunflower oil to the sourdough. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, sourdough. Knead a thick dough, which is then laid out in a bread pan and left warm for 4 hours. Before laying in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. At a temperature of 180-185 ° C, bread is baked for 100-120 minutes.

Sourdough Bread Recipe

Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (fresh take 1.5 times more) and 2 glasses of water. On low heat, the mixture is boiled down until the volume is halved, after which it is cooled and kept under gauze for about 9-11 hours.

A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoonful and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and cleaned for 48 hours in heat. You can determine the readiness of a hoppy starter by a significant increase in volume.

Ingredients for a standard loaf of yeast-free bread (weight 700 g):

1/4 l of water;
3 cups rye flour;
Fine salt - tsp;
Fine white sugar - tbsp;
Oatmeal or wheat flakes - a couple of tablespoons;
Leaven.

The process begins with the preparation of dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 liter of warm water. Opara rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to hands, with good elasticity.

Before baking, the dough should stand for 4-6 hours, and in order for it to fit better, it is recommended to cover it with a lid and a thick terry towel. Rye bread is baked on the middle shelf for an hour at 190°C.

Preparing sourdough bread

You can also cook rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread is distinguished by its sweet and sour taste and the fact that it does not get stale for a long time. According to this recipe, it is proposed to bake brown bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: sourdough and 0.5 kg of rye grain flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.

It is advisable to mix the dough with a mixer for about 10 minutes. Spread the finished dough in a mold pre-greased with cooking oil or butter, sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. Ready custard bread is removed from the mold and left to ripen under a waffle towel.

This fragrant yeast bread is prepared in several stages. The first is the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of cumin and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make a dough, the resulting sourdough and tea leaves are combined with 1/3 tsp. yeast and leave to ferment for 5-7 hours.

It is more convenient to knead the dough for Riga bread with an immersion mixer. To do this, spread the dough into the bowl, 40 ml of warm water, tsp. salt, 0.25 kg of rye grain flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. The finished dough is laid out on a flat surface, sprinkled with flour, a loaf is formed. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, put a bowl of boiling water under the baking sheet.

Rye bread is baked in the oven at 240-260 °C for 10 minutes, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.

Recipe for rye cheese bread with nuts

Cooking Ingredients:

150 g goat or sheep cheese (hard varieties);
120-130 g walnuts;
0.3 kg of wheat flour and the same amount of rye;
A bunch of basil;
About 350 ml of water;
Ch.l. baker's yeast;
A couple tablespoons of olive oil;
Salt.

Sift flour twice with yeast, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave for an hour for proofing, knead several times with force and let stand for an hour and a half. Grind the nuts with a blender, cut the cheese into small cubes.

Form a cake from the finished dough, put a third of the mixture of cheese and nuts on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

The bread is laid out on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.

flax seed bread recipe

You can bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, first make a dough of 40 g of fresh yeast, a spoonful of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.

Sift 0.6 kg of flour from rye grains and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame, a third of a glass of peeled seeds and a few tablespoons of tea salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and spread on a greased baking sheet. Leave for an hour under a towel, and before laying in the oven, the surface is moistened with water.

The first 45 minutes the bread is baked at 220°C, then another 20 minutes at 200°C.

Lithuanian bread on beer

Bread according to this recipe can be made with or without yeast, but the yeast-free version is more popular. The sourdough is made from a glass (220 g) of rye flour and a glass of water. It should be thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.

From a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water, make a dough. For the test, they take all the resulting dough, 250 g of rye and wheat flour, tbsp. dark thick honey and cumin, 3 tbsp. sugar and half a glass of bergamot tea. All mix well, form a loaf and leave for a few for proofing.

The first 25 minutes bake bread at a temperature of 250 ° C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is taken out of the mold and covered with a towel.

Homemade Borodino bread

To bake Borodino bread in a home oven you will need:

0.4 kg of peeled flour from rye grains;
0.2 kg females 1 or 2 wheat grades;
Ch.l. concentrated yeast;
A couple of tablespoons of dry malt and the same amount of vegetable oil;
0.4 l of heated water;
Ch.l. salt;
A little dark honey;
Dry crushed coriander.

Preparation of bread with malt begins with tea leaves. To do this, dry malt is poured into 150 ml of boiling water, and cooled at room temperature. Dissolve honey in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should turn out a little sticky, thick and viscous. Cover the bowl with cling film or a thick towel and leave for several hours. The rested dough is punched down and transferred to a baking dish. For Borodino bread, the oven is heated to 180 ° C, baked for 40-45 minutes.

Bread with malt

The recipe for malt bread is similar to Borodino: 4 tbsp. malt pour two cups of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons of sugar and 0.1 l of warm water. Leave to ferment for 10-20 minutes. The cooled malt and the revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of flour from wheat and rye. Knead the dough and give 1-2 hours for proofing.

Bread is baked for 30 minutes in an oven heated to 180°C.

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours is fluffy, fragrant and retains its nutritional and healthy properties for a week. For cooking you need to take:

90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
0.2 l of kefir;
170 ml of fat milk;
55 g butter fat;
20 ml lime or flower honey;
Half a glass of seeds;
2 tsp dry concentrated yeast;
2 tsp salt.

Combine kefir, honey, yeast and cornmeal in a mixing bowl. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or cling film. Leave the resulting dough for proofing in heat for an hour or two. Then they are transferred to a baking sheet, crushed, formed into a loaf and given another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from turning out dry, place a pan with hot water under the baking sheet.

Homemade rye coffee bread

The dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.

For the test take:

0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
A couple of tablespoons of cocoa;
1.5 tsp salt;
75 ml of any vegetable pure oil.

Sift the flour, add salt and cocoa, mix well. Oil is poured into the finished dough and mixed with flour. The dough is laid out on a flat surface, sprinkled with rye flour. The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, they are crushed, again lubricated with oil and given another hour and a half to rise.

The dough is laid out in forms, covered with a towel and left for 60-80 minutes. Rye coffee bread is baked for 20-30 minutes in an oven heated to 180°C.

Rye bread on rice broth

For cooking take:

120-130 g of white rice;
About 0.5 l of water;
Flour: from rye grains - 200 g, from wheat - 320;
Dry malt - tbsp;
Bran from any cereal - 2 tablespoons;
1/2 tbsp mixtures of chopped ginger and coriander;
Ch.l. salt;
Baker's yeast - 2 tsp;
For lubrication - an egg;
A little sesame seeds for sprinkling.

Boil rice. Decoction (at least 250 ml) drain, strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough to a baking dish, leave for another 1-1.5. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.

Homemade rye bread can last anywhere from a few days to a week if wrapped in a waffle or cotton towel. It has a pleasant taste, aroma, and can be a useful addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pates, butter and cheeses, dried fruit paste or fruit and berry jellies. It is added to salads and served with soups, game or fish dishes, and vegetables.

Rye bread is a collection of all black breads that are baked on the basis of rye flour. This type of baking is very healthy, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

1. How to make rye bread in a bread machine

To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:

1.5 cups of rye flour;
a teaspoon of yeast;
a spoonful of olive oil or melted margarine;
a glass of whey;
a teaspoon of cumin;
salt and sugar.

2. We bake rye bread at home in a slow cooker

Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following products:

350 g rye flour;
a tablespoon of wheat flour;
a teaspoon of dry yeast;
a glass of milk;
a teaspoon of salt and sugar;
50 g of vegetable oil;
garlic;
coriander.

The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.

3. How to make rye flour bread in the oven

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Put on proofing for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:

Be sure to prepare the steam.
Knead the dough carefully.
Put the bread in a hot oven.
If you want a crispy crust, sprinkle the hot bread with cold water after baking and cover with a towel.
Prepare a dish in a good mood.

Rye Bread Recipes

1. Yeast rye flour bread recipe

To prepare a fragrant loaf of bread, you need to prepare the following products:

300 g rye flour;
300 g wheat flour;
400 ml of warm water;
10 g dry yeast;
1 tablespoon of sugar;
a spoonful of salt;
2 tablespoons of vegetable oil.

Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.

2. Recipe for rye bread with flax seeds

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle the bread with cold water before putting it in the oven.

3. Recipe for yeast-free rye soda bread

If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Take 500 g of flour, and 100 g of nuts, ½ teaspoon of soda. Pour a little vegetable oil into kefir.

4. Recipe for sourdough rye bread

Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.

5. Recipe for Lithuanian beer bread

Ingredients:

500 g flour mixture (rye flour + wheat);
a teaspoon of yeast;
half a glass of kefir;
a glass of dark beer;
a tablespoon of honey;
salt;
2 tablespoons of sunflower oil;
egg.

6. Recipe for rye bread with cheese and nuts

Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.