Homemade rye bread recipe. How to bake rye bread in the oven

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.

Most likely, you, like everyone else, missed homemade rye bread. Since in terms of taste it is much superior to store-bought bread, and there are more benefits from it. Because it does not contain various additives and baking powder, which are certainly found in store-bought bread. We offer to cook homemade rye bread in the oven.

Basic Recipe

If you decide to make homemade rye bread, but do not know how, then this method is for you.

So, we need:

• A glass of rye flour
• A glass of plain flour
• A pinch of salt and a spoonful of sugar
• A little yeast.
• 400 milliliters of boiled, preferably not cold water,
• Two tablespoons of vegetable oil.
• Sesame, coriander, cumin (the amount of these cereals can be any main thing so that it does not exceed the amount of flour).

So, let's proceed directly to the manufacture of the bread itself.

First, let's make the bread crumbs. Sift all the flours that you will be using one by one.

In the bran that remains, we add spices and crush well. Add the following ingredients to the flour: salt, sugar, dry yeast, pour in the above amount of water and knead the dough well.

After that, the resulting mass must be placed in a warm place and wait until the dough has approximately doubled in volume. Then we add the oil and knead a second time.

The form that is intended for baking this bread must be carefully greased and generously sprinkled with flour to prevent burning. Let's move on to the process of filling out the form with a test.

If you want the bread to be denser in consistency, then fill the mold one quarter, and if you want the bread to be more airy, then fill one third of the mold. Next, you need to make the surface of the future bread as even as possible and sprinkle it with chopped spices with bran. After that, the form must be covered and again put in a warm place and wait until the yeast does its job.

In principle, the whole process remains only to place the form in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. After that, it is necessary to bring down the temperature by twenty degrees and continue to bake for another half an hour.

The bread must be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We will need the following ingredients:

• Half a kilogram of rye flour,
• A pinch of salt
• Tablespoon of yeast
• Two glasses of water.

We need to place these products in one container and mix them well.

When the mass has lost all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it increases in volume. When the dough is ready, take it out and give it the desired look. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, bread is made round.

On the surface of the future bread, you need to make a couple of shallow cuts, then send the whole thing to the oven.

By the way, in advance you must heat the oven to two hundred degrees. It takes about half an hour to bake bread. By tapping on the bread, we check its readiness. The finished bread should have a firm and crispy crust. That's all the bread is ready. It remains only to take it out, cover with a towel and let it cool.

As you have seen, there is nothing supernatural in making rye bread. By the way, people with diabetes and heart disease need this bread in their diet.

Hop sourdough bread

To make yeast-free bread, you can prepare hop sourdough. It can be stored in the refrigerator. Before you start using it, you need to “wake it up”.

How to make hop starter

• We select 2 - 3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
• We put in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
• In the morning we go to look at the dough, you can see that bubbles have appeared.
• Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This suggests that the process has begun and the smell of the dough is pleasant.
• After an hour, we add 2 tablespoons of rye bran, and again put the product in heat for two hours. Hop dough does not work as fast as store-bought yeast. After the dough has risen and entered into force, you can bake bread.
• Add two large spoons of rye bran, pour in a small amount of water, in which we dissolved a dessert spoon of honey.
• We add some salt. Stir, add 70 g of rye malt, mix, add the sifted rye flour.

Cooking dough

• We take peeled flour. It is imperative to sift the flour, because we should get a living bread. The dough needs to breathe, and breathing needs oxygen.
• Add flour little by little, knead with a spoon, not with your hands so that the dough does not turn out too thick.
• Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower, as long as it is unrefined, lively and healthy.
• Add a handful of raisins to the dough, mix thoroughly. Of course, you can bake bread without raisins, but it tastes better with raisins, and you don’t need to consider raisins a dessert - it’s just delicious healthy food.
• Put the dough into a mold greased with vegetable oil, compact it.

Bread baking process

The dough is superimposed on a third of the volume of the form, our forms are high, so less comes out. Now cover the dough with a towel. In general, linen napkins or linen towels should always be in the kitchen.

After an hour, we observe pleasant changes - the dough has risen, but let it still stand. After another hour, you can bake, but first we will smear the bread with sweet tea. So, grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and send to the oven, heated up to 200 degrees. Across 50 minutes the kitchen is filled with the smell of rye bread.

Waiting a little more take it out, let it cool down a bit. We help the bread sticks to come out of the molds. These starter cultures are an individual thing, they can behave differently, some wake up quickly and act actively, while others need to be shaken for a long time.

It depends on factors such as the quality of hops and flour, temperature. It is for this reason that you must understand in advance exactly how it works. So that in the future you get beautiful rye bread sticks.

This bread goes well with a glass of milk or a bowl of soup, despite the fact that it is with raisins. Also bread can be eaten just like that. After all, it is not for nothing that they say - daily bread.

This time we baked rye bread with malt and hop sourdough. On the same sourdough, we can prepare another portion of bread.

Unleavened bread

Now and then you hear that baking with yeast is harmful and dangerous to health. To be honest, I don't think this pastry is any more dangerous than a dirty environment or radiation from microwaves and wifi. Of course, if you use it more than necessary, then this will lead to negative consequences, but, as you know, everything should beat in moderation.

In the Russian Empire, soldiers were fed stale bread, waiting for the waste products of yeast to leave it. And today the so-called unleavened bread has become popular.

Unleavened bread is lively, healthy and tasty. Frankly, I do not bake it all the time, because it takes quite a lot of time, and I have it sorely lacking. But with all this, I can not deny myself this pleasure.

How to make sourdough for yeast-free bread

Pour a glass of hop cones into the pan and pour two glasses of water, put on fire, cook for 20 minutes, as soon as the contents in the saucepan boil, reduce the heat, and continue to cook over very low heat.

Stir lightly so that the petals are immersed in water. After that, turn off the fire and let the contents cool.

The cooled broth of hops is necessary strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it must be warm, because we have to add some more components to it, which are better introduced at a given temperature.

I immediately warn you that it is necessary to take grain flour, which must certainly be sifted in order to saturate it with oxygen.

It is advisable to take factory-made whole grain wheat flour, if you don’t find one, you can take flour of the 2nd or 1st grade, but in no case should it be refined.

Flour should be added so much that the mass resembles sour cream in consistency.

Making bread at home

More and more often, modern people have a desire, and sometimes the need to cook on their own at home what they usually bought in a store. Among such products are bread and bakery products. There are many reasons for this: from the desire to control the process of kneading dough and baking to profitability compared to a store-bought product. It is believed that bread made at home is much healthier and safer than a similar store-bought product.

Experienced culinary specialists prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. Recipes can be very different from the original.

For example, you can make mustard bread, the feature of which is a golden brown crust of a characteristic yellow color. For cooking, you need to use mustard oil instead of ordinary oil, the amount is at your discretion, but not less than 30 grams. Such bread is formed in the form of a loaf with wrapped edges and cuts in the middle, it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is an option to add buckwheat to regular flour.

For this, about 100 grams of buckwheat is ground in a coffee grinder. As an additional ingredient, well-chopped nuts are used (it is best to use hazelnuts chopped with a blender). This component appears at the stage of the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, preliminarily 20 minutes steeped in black tea. After mixing all the ingredients into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees about 40 minutes before the appearance of a characteristic blush.

Rye bread with pumpkin puree

A rather unusual bread is made using pumpkin puree.

To begin with, sugar, 2 tablespoons of olive oil and yeast in the amount of 4 teaspoons are added to 2-3 tablespoons of orange juice. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp mashed potatoes using a blender, it will take no more than 200 grams. Next, the previously prepared mixture with yeast and flour is added to the puree so that the dough sticks to the hands, but has a constant consistency.

The dough is transferred to a container greased with vegetable oil, and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger are mixed together for the filling. The finished dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with stuffing, rolled up and placed on a greased baking dish. Such bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is glazed with orange juice and powdered sugar for an interesting appearance.

As they say, bread is the head of everything. It is both table decoration and A delicious addition to almost any meal. With the right use of spices and patience in preparing the dough, the bread will come out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Homemade rye bread, supplemented with nuts and dried fruits, is a very useful product, as it has a positive effect not only on the digestive system, but also on overall health.

Such bread is not quite easy to prepare, but it is tastier than store-bought counterparts, it turns out to be more fragrant and rather unusual.

Do not think that cooking such healthy pastries will be too difficult, since novice housewives will only need to follow the recommendations and instructions that were given in the recipe.

So, to prepare homemade rye bread with dried fruits and nuts, you only need such components as:

• raw hazelnuts (52 g);
• high-quality wheat flour (210 g);
• dried apricots large juicy (54 g);
• flower honey (at your discretion);
• rye flour of the best quality (120 g);
• raisins dark and large (52 g);
• whole grain wheat flour (210 g);
• filtered water (260 ml);
• table salt of the finest grinding (12 g);
• whey (120 ml);
• quick dry yeast (12 g).

Cooking:

All types of flour must be sifted into the most suitable bowl, after such a sifting process the product is better saturated with oxygen and the end result will be more fluffy. Yeast should be thrown into the same container with flour, and it is advisable to use fresh, not dry. If fresh yeast was used, then they will need to be rubbed well with flour until crumbs appear, after which a little salt can be added additionally. Combine filtered water with milk whey, add it to the container where the dough is located, after that you will also need to pour in honey, then knead such a dough that should not stick to your hands.

Before you start kneading the dough, you will need to pour boiling water over all dried fruits, leave them for twenty minutes, as soon as the allotted time has passed, transfer them to a colander so that the excess liquid is all glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

Lubricate a bowl of the most suitable size with refined vegetable oil, roll a ball out of the dough, and place it in the prepared dish. In some warm place, leave the bun of dough for several hours, covering it with a towel beforehand.

As soon as the bun from the dough has increased several times in size, you need to transfer it to the work surface, pre-sprinkled with flour and knead again. Divide the prepared dough into two equal parts and create sausages that will resemble bread in shape. Transfer the blanks for rye bread to a baking sheet, previously covered with parchment and additionally greased with some kind of cooking oil.

Leave rye bread on proofing for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Then lower the temperature to 180 degrees for another fifteen minutes to cook bread.

Recipe for delicious milk bread

Among the many recipes, you can pay special attention to this one. Bread, which includes milk, is very tender and pleasant to the taste. Any hostess, having tried such a delicacy at least once, will definitely appreciate it. And it will not be surprising if she takes note of the detailed description of the preparation of miracle pastries.

Now in more detail:

Products you will need: four cups of flour, 300 ml. sour baked milk, two or three large spoons of sunflower oil, two tablespoons of warm water, one large spoon of sugar, one small spoon of salt, pressed yeast - ten gr.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After that - let stand for about ten or fifteen minutes. Then add salt, butter and milk. Then gradually add flour. Followed by knead the dough. Transfer the resulting product to a pre-oiled bowl, put it in heat for an hour or an hour and a half, beat and let the dough rise. Then knock down again and put in a baking dish. Leave the mass for a while. When the future bread rises, it should be sent to the oven preheated to 200 degrees and leave for an hour.

18.10.2019

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

Rye bread in the oven

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

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

Video. How to cook wheat-rye sourdough

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

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

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

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

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

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

Recipe for rye bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Homemade rye bread in the oven

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

Ingredients:

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

Cooking

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

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

Rye-wheat bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Video. Homemade bread without yeast, eggs and sourdough

The material is 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.

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.

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 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;

Purified, 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.

Recipes for black bread. Dishes from black bread.

Black bread was the most popular in Russia. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.

But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

• Low calorie. Compared to white, rye pastries are less high-calorie. There are 200 calories in 100 g of the product
• Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
• The high content of amino acids, because of this, the black crust has a characteristic sour taste
• Beneficial effect on the intestines. Due to the high content of dietary fiber, it contributes to the rapid elimination of feces. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
• Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.

Read the ingredients of the product carefully. Now rye is planted in small quantities. You can buy brown bread that does not contain rye. Usually, sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.

It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.

Yeast black bread: a recipe in the oven and bread machine

There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product a dark color and a pleasant aroma.

Recipe:

• 300 g rye flour mixed with 100 g wheat
• Add 11 g of dry yeast to the flour mass
• Add 220 ml warm water and 10 g sugar
• Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
• Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.

Black sourdough bread: a recipe in the oven and bread machine

For baking, you need sourdough, you can buy it or cook it yourself.

Sourdough Recipe:

• Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
• Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
• On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
• Leave for 24 hours, feed the starter again
• On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour

Keep the mixture in the refrigerator for a maximum of 7 days.

Sourdough Bread Recipe:

• Measure 500 ml of starter from a jar, feed the rest
• Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
• Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
• Add 25 ml of oil and stir again
• Cook rye bread
• If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
• Bake for 1 hour in the oven at 220°C

How to make homemade kvass from black bread

This is a delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.

Recipe:

• 500 g black bread cut into cubes and dry in the oven
• Add 5 liters of water to the breadcrumbs and leave for 48 hours
• Add 5 g of yeast and a glass of sugar, leave to infuse for a day
• Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
• You can put a few raisins in the finished drink and refrigerate

This is a delicious addition to beer or first courses. The croutons are fragrant and crispy.

Recipe:

• Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
• Pour mixture over diced rye bread
• Place on a foil-lined baking sheet and bake in the hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

• Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
• Cut into cubes and leave
• Pour 70 ml of olive oil into the pan. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
• Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C

• Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
• Slice fresh rye or Borodino bread and brush with dressing
• Fry in a pan with oil until golden brown

A very tasty breakfast or addition to soup.

Recipe:

• Fry slices of black bread in a pan with butter
• While the pieces are hot, rub with garlic and sprinkle with salt.
• Grate cheese on a fine grater and sprinkle with hot pieces

This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it is better cut.

Recipe:

• Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
• In a separate bowl, mix softened butter with chopped dill and coriander
• Brush the pieces with fragrant oil
• Place a piece of fresh cucumber on top
• Lay a piece of spicy herring on cucumbers, stab with skewers

This is a delicious and very cheap appetizer for the festive table.

Recipe:

• Toast the bread in a toaster or dry pan and cut diagonally
• Lubricate the slices until cool with chopped garlic
• Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
• Lay a fish on the cucumbers. Buy sprats in oil

This is a great addition to your holiday table. You can cook for the New Year.

Recipe:

• Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
• Top with cream cheese, dill sprig
• Place slices of salted or smoked pink salmon or salmon on top

This is a cheap salad that will satisfy your hunger in the summer. The taste is very unusual.

Recipe:

• Cut stale rye bread into small cubes and pour over unrefined butter
• Chop the onion into half rings
• Cut the tomatoes into half rings and add to the bread and onions
• Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir

If you watch your figure, prepare a dessert of rye bread.

Recipe:

• Take three pieces of sour apples and cut them into slices
• Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
• Put rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
• Grease the form with butter and sprinkle with breadcrumbs
• Lay out half of the black crumbs, and apples on them, sprinkle with grated crumbs again
• Bake in the oven for 20 minutes

Is it possible to add brown bread to cutlets?

If you want to cook cutlets, but there is no white bread at home, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to the minced meat and the rest of the ingredients. Meatballs are prepared as usual.

Butter is not the healthiest product, but combined with black bread and honey, you get a delicious and healthy breakfast.

Useful properties of black bread with butter and honey:

• Increases immunity
• Helps to set the intestines to work properly throughout the day
• Nourishes the brain and improves its functioning
• Improves intestinal peristalsis
• Removes toxins and waste
• Helps reduce high blood pressure
• Fights cough and SARS

Black bread calories

The difference between varieties of different black bread will be significant. It has to do with the ingredients used.

• Borodinsky - 264 calories
• "Darnitsky" - 200 calories
• Cereal - 228 calories
• bran - 266 calories

It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.

VIDEO: The benefits of rye bread

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

Rye bread in the oven. Recipe

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

Ingredients:

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

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

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

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

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

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

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

Homemade rye flour bread in the oven

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

Ingredients:

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

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

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

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

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

Bake bread for 50 minutes until done.

Rye flour fried bread

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

Ingredients:

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

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

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

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

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

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

Rye bread with oatmeal

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

You will need the following products:

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

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

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

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

Rye bread-roll on onion peel

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

Required products:

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

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

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

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

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

Festive loaf with nuts and dried fruits

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

Ingredients:

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

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

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

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

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

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

Unleavened tea-leavened bread

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

Ingredients:

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

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

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

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

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

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

Latvian rye bread with milk

Here is a simple and quick way to prepare delicious homemade treats. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

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

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

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

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

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

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

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!

Homemade rye bread is much tastier than in stores and bakeries. Its preparation may seem difficult, but such efforts are fully justified. How to bake rye bread at home? Below are the recipes for the most interesting of its options.

Regardless of the cooking instructions, you can add any toppings to the composition of the ingredients. Feel free to experiment with sesame, pumpkin and sunflower seeds. You can sprinkle them on the surface of the loaf or add them to the dough.

In addition, many types of rye bread go well with prunes, dried apricots and even candied fruits. In this case, the filler is mixed with the dough, as it may start to burn on the surface.

To ensure a crispy crust on the loaf, brush it with water before placing it in the oven. If you want soft bread on all sides, bake it covered with foil.

With cumin

Cumin and rye flour give the bread a unique taste. In this case, you do not need a bread machine - you can do everything manually. To bake such rye yeast bread in the oven, you will need:

• one and a half tablespoons of yeast;
• 2 tbsp. warm water;
• one and a half liters hours of salt;
• one and a half liters Art. cumin;
• one and a half glasses of rye flour;
• 3 cups wheat flour;
• cornmeal for sprinkling;
• 1/4 tsp corn starch + 1/4 cup water.

Cooking cumin black bread

In a deep bowl, mix yeast, water, salt, cumin and rye flour. Add wheat flour a glass at a time and knead to form a ball of dough that does not stick to the sides of the bowl. The dough should be soft, not hard, but should hold its shape without being overly sticky.

Transfer it to a lightly oiled large container. Cover with a dish towel and let rise to double in size. This will take about 1 hour.

Form the dough into a loaf, stretching it first along the top edge, and then along the bottom. It should look and feel like you are holding the bread with both hands and turning the dough inside out with your thumbs. Make several of these movements until you have a beautiful compact loaf.

Dust a clean table or wooden cutting board with cornmeal. Put the formed loaf there and let it rise for another 40 minutes.

Preheat a pizza tray or baking stone in the oven to 220 degrees. Place a skillet on the bottom rack of the oven.

Dissolve the cornstarch in a quarter cup of water. Reheat in the microwave for 45 seconds. Brush the top of the loaf with this liquid and cut a few parallel lines across the top.

Bake rye flour bread in the oven right on the stone. When you place it in the oven, place a tall vessel of water into the skillet placed underneath. It will hiss and soar, so be careful. Close the oven door and bake for 30 minutes.

Home sourdough option

Many baking lovers have never tried making bread from rye flour in the oven. For lovers of natural products, this recipe is perfect. He suggests using a homemade sourdough starter for rye bread and not adding sugar. You will need the following.

For sourdough:

• 2/3 cup rye flour;
• a pinch of yeast;
• filtered water.

For bread:

• 1 1/4 cups rye flour;
• half a glass of rye sourdough;
• 200 ml of water at room temperature;
• 1 1/3 cups rye flour (separately);
• 1 l. hours of salt;
• 150 ml warm water.

How to make natural bread?

First of all, you need to start by making sourdough for rye bread at home. Take a non-metal container, such as a glass jar, and mix 2/3 cup rye flour with 1/2 cup filtered water and a tiny pinch of yeast in it. Cover and let stand for about 24 hours in a warm place (minimum 23 degrees).

After 24 hours, add the same amount of flour and water, mix and leave to infuse for the second day. Repeat this process for two more days.

On the fifth day, you will be able to start the recipe for sourdough rye bread. It will also take more than one day.

In a large bowl, mix the water with the starter. Add flour (the first amount from the list of ingredients) and mix. Leave to infuse for at least 8-10 hours or overnight.

After this time, add the rest of the ingredients and mix. Prepare a bread pan by greasing it with butter. Put the dough in it. Smooth the top and sprinkle with rye flour or grains. Cover with a lid and place in a warm place to rise. Leave it on for approximately 3-5 hours. After rising properly, the dough will touch the edges of the mold.

How to bake rye bread in the oven? It must be preheated to 220 degrees. The oven is required for 25 minutes, covered with aluminum foil. After that, remove the foil and bake for another 15-20 minutes. Remove from the oven and leave in the tin for about 10 minutes, then transfer to a wire rack.

Danish variant

The Danish national recipe for homemade rye bread also involves the use of sourdough. It usually takes 2-3 days to make. There is also a simple version that reduces the fermentation time to 24 hours without having to wait a long time. This sourdough variation requires the use of yeast beer. Beer and bread are similar products because they are traditionally made from the same ingredients: water and grains. The alcohol in the bread burns off during the long baking process while the beer reaches a certain strength and consistency.

Bread dough can ferment for 24 hours at room temperature (or 48 hours depending on how sour you want it to be). This fermentation process neutralizes the phytic acid in grains, a natural substance that binds nutrients so that the body cannot properly absorb them. Fermenting bread dough increases its nutritional value and makes it easier to digest. And even after the starter is baked, it remains sour and active, and only gets stronger with time.

So, for this rye sourdough bread recipe, you will need the following:

• 2 glasses of warm water;
• 2 l. h. dry active yeast;
• 2 l. Art. Sahara;
• 2.5 cups dark rye flour;
• 3/4 cup all-purpose flour;
• 1 3/4 cups crushed rye grains;
• half a glass of whole rye grains;
• 1 1/4 cups whole flaxseed;
• 1 1/3 cups sunflower seeds or a combination of sunflower seeds, pumpkin seeds and/or chopped almonds
• 3 l. hours of salt;
• a glass of dark beer;
• a glass of buttermilk or kefir;
• oatmeal for topping.

Cooking bread according to the Danish recipe

Stir yeast and sugar into warm water and leave for 10 minutes until the liquid becomes frothy. Mix all dry ingredients in a deep bowl. Add yeast mixture, beer and buttermilk. Stir with a mixer to combine them. Continuing to beat at medium speed, knead a sticky dough (it will be very stubborn). This will take approximately ten minutes.

Transfer the dough to a very large non-metal bowl with plenty of space (it will bubble). Cover lightly with cling film and let stand in a warm place (at room temperature) for 24-48 hours, depending on how sour you want the bread to be. The main requirement - be sure to let the dough ferment for at least a day to ensure a sufficient amount of absorbed liquid.

How to bake Danish rye bread at home? Line a bread pan with parchment paper. Preheat the oven to 190 degrees. Pour all of the dough into the mold, pressing down as needed. Lubricate its surface with water and sprinkle evenly with oatmeal.

How to bake rye bread in the oven correctly? Bake on the middle rack for 100-120 minutes, or until the middle is done. For the best and most accurate results, use an instant read thermometer. The internal temperature of the loaf should be around 96 degrees.

Let the bread cool for five minutes before removing it from the mold. Cool completely before cutting. Store in an airtight container. To extend the shelf life, it is recommended to place the loaf in the refrigerator or freeze it.

Yeast-free bread with semolina

This yeast-free rye flour bread is made with semolina, which gives it an unusual texture. It is very easy to work with such a dough, because it turns out to be moderately elastic. In total, you will need:

• 1 glass + 2 liters. Art. warm water;
• 1 l. Art. Sahara;
• one and a half liters Art. olive oil;
• one and a half liters Art. chopped dried onion;
• one and a half liters hours of salt;
• one and a half liters Art. wheat gluten, optional
• a glass of whole grain wheat flour;
• a glass of rye flour;
• a glass of semolina;
• poppy, sesame or seeds of your choice for sprinkling.

How to bake rye bread with semolina?

How to bake rye bread with semolina at home? In a large bowl or in the bowl of a bread maker, combine all the dough ingredients. Then knead the dough by hand, with a mixer, or with a bread maker until it is sticky and pliable. Leave for an hour so that the semolina can swell.

Then mold it into a round or oval loaf, place on a lightly greased or parchment-lined baking sheet. Preheat the oven to 200°C with the rack in the center. Brush the loaf with water and sprinkle with the seeds of your choice, if desired.

Rye bread with semolina is baked for 25-30 minutes. Cover it with aluminum foil after 20 minutes so the crust isn't too tough. When the loaf is fully baked, a digital thermometer inserted in the center of the loaf should register 87°C.

Remove bread from oven and place on a cooling rack. Cool completely before slicing. Store well-wrapped bread at room temperature for several days, or freeze for long-term storage.

Borodino rye bread

Borodino bread is known as rye bread with a slight sweet taste from molasses and a slight aroma of coriander and cumin. To prepare it, you will need a sourdough starter, which must be soaked 8 hours before the start of the preparation of the dough. For this you will need:

• 75 grams of rye sourdough;
• 140 ml of cold water;
• 100 grams of rye flour.

Mix the starter and water in a deep bowl, then add the flour and stir to make a loose mixture. Cover and leave at room temperature for 12-24 hours.

The ingredients for Borodino rye bread will require the following:

• 175 grams of rye flour;
• 6 grams of fine sea salt;
• 10 grams of cumin;
• 10 grams of coriander seeds;
• 1 l. hours of molasses;
• 130 ml of cold water;
• prepared sourdough.

Cooking Borodino bread

Open the soaked sourdough. It should be bubbly and smell noticeably. Add all ingredients to a bowl and mix with sourdough. Gather the mixture together with your hands and stir for a few minutes until the mixture is smooth. How to cook rye bread Borodino?

Lightly oil a rectangular mold. Dust a work surface lightly with rye flour and place the dough on it. Dip it in flour and put it into a mold. Leave it to rise for 2-3 hours (the flour on the surface will start to crack when the bread is ready to bake).

Preheat the oven about 40 minutes before the dough finishes rising to 230°C. Place the bread in the oven, spraying with water. This will give it a nice crispy crust. Bake for 40 minutes, turning once halfway through the cooking time. Take the bread out of the oven and remove from the mold. Leave to cool for 2 hours, but it is best to eat it the next day.

Curd rye bread

According to this recipe, you can cook yeast-leavened rye bread in the oven with the addition of cottage cheese. It turns out soft and elastic, and sesame and sunflower seeds add a pleasant crunch. To prepare it, you will need the following:

• a glass of warm water;
• 2 and ¼ l. Art. active dry yeast;
• a glass of light rye flour;
• 4 l. hours of sugar;
• half a glass of cottage cheese;
• one and a half liters hours of salt;
• 2 and ⅓ cups all-purpose flour;
• sunflower and sesame seeds for sprinkling.

How to cook

How to bake rye bread with cottage cheese at home? In a small bowl, combine yeast and warm water, stirring until dissolved. Cover and let them ferment (5 to 10 minutes) until foamy.

In a deep bowl, mix rye flour, sugar and yeast. Mix with a mixer until you get a homogeneous mass. Cover and let sit for 20 minutes to allow the rye flour to absorb some of the moisture.

Now add cottage cheese, salt and all-purpose flour. Mix, and then with a mixer, knead at medium speed until the dough begins to thicken and become smooth. If you are doing this by hand, use a silicone spatula. The dough will become a tight ball and then start to become loose again. Shape into a loaf by dusting with flour on your hands to increase the elasticity of the dough. Place in an oiled bowl, cover with cling film and let rise for about 2 hours until doubled in size.

Now grease the bread pan. Line it with parchment paper, on which also apply a layer of oil. Tap the risen dough, then transfer it to the prepared baking dish. Don't worry about making it smooth or stretching it, it will happen during the second lift.

Cover again with cling film and leave for about 1 hour until doubled in size. By the end of the second rise, preheat the oven to 175 C.

Sprinkle the seeds over the top of the loaf (grease them with a little water if they don't stick) and place the pan on the bottom rack in the oven. Bake this delicious rye bread in the oven for 35-40 minutes until browned on top, covering with foil if it darkens too much.

Set aside to cool for 10 minutes, then carefully remove it from the mold and let cool completely before slicing. Bread keeps well at room temperature for one night in a warm room and in the refrigerator for 3-4 days.