Bread from different flours in a bread machine. Simple rye bread in a bread machine

Buy a good one and delicious bread, of course, now it won’t be difficult. But nothing tastes better than homemade hot bread ears baked in a bread machine. If you decide to bake your own bread, believe me, it will turn out to be the most delicious, and, moreover, healthy. We offer you great recipes bread for the bread machine.

The bread machine is an amazing technique. She not only bakes the bread product, but also kneads the dough. This device will allow you to avoid getting your hands dirty, knead the dough perfectly, and end up with delicious bread faster than after baking in the oven. In addition, a bread machine significantly reduces financial and time costs, since after cooking you do not have to wash it out. large number dishes.

Do you like rye bread? Do you have a bread machine in your home arsenal? Then for baking you will need to take a supply of the following necessary products:

Rye flour – 1.5 tbsp.
Yeast – 1 tsp.
Melted margarine – 1 tbsp.
Serum – 1 tbsp.
Cumin – 1 tsp.
Salt and granulated sugar

Place food in bread maker
Close it and set the desired mode. Often such bread is baked in the “Basic bread” or “ Rye bread»
Select Loaf Size and Color options
Click the "Start" button

This completes your actions. The technology will do the rest for you. The bread will bake for about 3 hours

Important tip: when preparing any bread, try to first pour the ingredients into the bowl from the bread machine liquid consistency, and then add dry ones, unless otherwise provided in the instructions for your bread machine model.

Bread recipe for Redmond bread machine

The Redmond bread maker is reliable and modern. Those housewives who purchased this miracle technology can well consider themselves the happy owners of an excellent assistant. After all, with such a device, delicious bread will be ready practically without your participation. Convenient and a great time saver.

If you want to get the rye bread that our ancestors baked in those distant times, then you should take required quantity the following ingredients:

Rye malt – 4 tbsp.
Ground coriander – 1 tsp.
Rye wallpaper flour– 70 g
Hot water – 200 ml
Water – 130 ml (for dough)
Honey – 2 tbsp. (for test)
Apple cider vinegar – 2 tbsp. (for test)
Vegetable oil – 2 tbsp. (for test)
Salts – 1.5 tsp. (for test)
Rye wallpaper flour – 80 g (for dough)
Dry yeast – 2 tsp. (for test)
Coriander beans

Perform the following manipulations:

Sourdough: Mix coriander seeds, flour and malt. Add boiling water. Place the mixture in a thermos for about a couple of hours.
Add vinegar and honey to the water. Stir. Add tea leaves, vinegar-honey composition, and oil to a separate bowl. Add the rest of the ingredients except the coriander beans. Place them as directed in the recipe - sequentially.
Turn on the "Cooking" mode yeast dough" When the dough is kneading, try to guide it towards the central part with the help of a spatula.
Level the surface and sprinkle it with coriander. Set aside to let it rise.
Bake the bread using the Bake setting with a medium crust.

Bread recipe for Mulinex bread machine

The Mulinex bread maker is considered the smartest among similar equipment. She's design and is quite modern in functionality, while at the same time making it possible to bake hot bread according to the recipes of our grandmothers. Of course, the taste of bread made at home cannot be confused with that bought in a supermarket.

So, for you to succeed fragrant pastries, take the required amount of ingredients:

Wheat flour – 650 g
Water – 350 ml
Vegetable oil – 3 tbsp
Granulated sugar - 1 tsp.
Salt - 0.5 tsp.
Dry yeast - 1 tsp.

Perform the following manipulations:

Sift the flour through a sieve
Open the bread maker lid. Pour water into a special bowl
Add oil, salt
Add granulated sugar and yeast
Place the bowl in the bread maker, select program 8 and start the appliance

This way you will knead the dough. You can bake whatever you want with it. For example, buns or bread.

Bread recipe for Panasonic bread machine

Many housewives, when they purchase a Panasonic bread machine, are lost. Because they don’t know exactly the recipe by which bread can be made in it. Don't be alarmed. The bread maker is actually quite easy to use. We invite you to try baking ordinary white bread. And to prepare it, take the following products:

Dry yeast - 1 tsp.
Wheat flour – 0.4 kg
Salt – 1 tsp.
Water (preferably warm) – 300 ml
Butter – 1 tbsp.

Perform the following manipulations:

Pour yeast into the bread machine bowl
Add flour next
Add salt
Using a measuring cup, measure out the required amount of water. Pour into the bowl
Add flour
Add the butter last. Chop it first with a knife.
Install program 8, click on the “Start” button
After some time, you will receive fragrant bread with crispy crust

Recipe for Borodino bread for a bread machine

Borodino bread is considered dietary. Because it contains very few calories. Above we described to you the version that our ancestors baked. Try the following recipe as well.

To prepare, take the required amount of ingredients:

Wheat flour – 250 g
Rye flour – 150 g
Rye malt – 3 tbsp.
Boiling water – 60 ml (for malt)
Homemade kefir – 250 ml
Salt – 1 tsp.
Granulated sugar - 2.5 tbsp.
Cumin – 1 tsp.
Vegetable oil – 1.5 tbsp.
Sukhikh active yeast– 2 tsp.

Perform the following manipulations:

Pour in the malt hot water, stir quickly, add cumin
Take the remaining ingredients, place them in the bread machine bowl, add the prepared malt
Set a special program and wait for your bread to bake

Whole grain bread recipe for bread machine

Whole grain bread, according to many nutritionists, is considered very healthy. It is nutritious and contains a large number useful elements. Making delicious bread using a bread machine is simple and, at the same time, convenient. You just need to prepare the required amount of ingredients required by the recipe:

Whole grain wheat flour – 560 g
Water – 350 ml
Vegetable oil – 2 tbsp.
Dry yeast – 1 tsp.
Honey – 2 tbsp.
Salt – 1 tsp.

Perform the following manipulations:

Heat the water a little, dissolve the honey in this water
Place all ingredients in bread machine bowl
Turn on the bread maker, select the desired mode: bread size, crust color
Press the "Start" button
After the oven signals that the bread is ready, remove the loaf to cool.

White bread recipe for bread machine

Preparation bread products at home is a troublesome business. Many grandmothers spend a lot of time every day kneading the adze, waiting for it to fit, and baking bread. But you can significantly reduce this whole process if you try to use electronics.

Bread baked in a bread machine is no different from bread that is prepared by hand. To prepare, take the following set of products:

Wheat flour – 420 g
Dry yeast – 1 tsp.
Vegetable oil – 2 tbsp.
Granulated sugar - 1.5 tbsp.
Salt – 1 tsp.
Water or milk – 260 ml

Perform the following manipulations:

Sift the flour, pour it into the bowl of the bread machine
Add granulated sugar and salt
Pour water with vegetable oil
Close the lid, set the “Classic bread” mode

Once the bread is baked, it is advisable not to eat it hot. Be patient a little. This is the only way you can enjoy the taste of aromatic, homemade baked goods.

French bread recipe for bread machine

Take the required amount of ingredients to prepare:

Wheat flour – 400 g
Water – 230 ml
Vegetable oil – 1.5 tsp.
Instant dry yeast – 1 tsp.
Table salt – 1 tsp.
Granulated sugar - 2 tbsp.

Follow these steps:

First add to the bread machine bowl liquid ingredients– oil and water
Then put the dry ones
Set the stove to " French bread»
In 3.5 hours you will have a delicious loaf of bread

Recipes for yeast-free bread for a bread machine

Bread baked without yeast is, well, very tasty. It is also considered dietary. Many nutritionists advise its use to those people who adhere to a particular diet. For our recipe take:

Kefir – 300 ml
Rye flour – 600 g
Any bran of your choice – 50 g
Soda – 0.5 tsp.
Granulated sugar – 15 g
Salt – 10 g
Flax seeds – 20 g
Sesame seeds – 20 g

Perform the following manipulations:

Roast the seeds until they turn golden
Add all ingredients to the bread machine bowl
Set the required mode
Wait until the bread maker signals that it is ready - then the bread will be completely ready to eat

Wheat bread recipe for bread machine

Fragrant and crispy wheat bread much tastier than other types bakery products. You can even submit it to festive table guests, make sandwiches from it. Try baking bread using this recipe at least once and you will use it all the time. To prepare, prepare the following quantities of ingredients:

Dry yeast - 1.5 tsp.
Milk – 60 ml
Granulated sugar - 1.5 tbsp.
Water – 200-250 ml
Wheat flour – 0.5 kg
Butter – 0.050 kg
Salts – 1.5 tsp.

Execution sequence:

Place in bread maker pan listed ingredients. First those that are liquid, then dry.
Be sure to sift the flour.
Place the mold in the oven, turn on the “Basic” program with a medium crust. Do not open the lid while the dough is kneading, otherwise it will settle.

Delicious bread recipe for a bread machine

There are a very large number of recipes. We offer you bread that has a slightly sweet taste and a dizzying aroma.

So, prepare the following quantities of products:

Dry yeast – 10 g
Water (preferably warm) – 310 g
Wheat flour – 290 g
Rye flour – 115 g
Salt - 0.5 tsp.
Vegetable oil – 35 g
Cocoa powder – 1 tbsp.

Execution algorithm:

Stir liquid ingredients
Pour into mold
Add dry ingredients
Add the yeast at the very end
Set the oven to standard baking mode
Press the "Start" button
After about 3 hours, enjoy delicious and aromatic bread

Bread Maker Cornbread Recipe

Do you want to make unusual bread for your family? Then try baking for them cornbread. You can use it to make not only sandwiches, but also sweet croutons. The main thing in this process is imagination. The technology will do the rest for you.

During cooking corn baked goods you should know that thanks to corn flour, the product turns out to be very crumbly. Hence, follow our recipe strictly. Take the following amount of products:

Wheat flour – 450 g
Corn flour – 100 g
Milk – 350 ml
Butter – 35 g
Salts – 1.5 tsp.
Granulated sugar - 2 tbsp.
Turmeric - on the tip of a knife
Instant yeast - 1.5 tsp.

To prepare, follow these steps:

Pour slightly warmed milk into the mold
Melt the butter, pour it into the milk
Pour the flour into the mold
Select the French Bread program
Close the lid. And do not open it until the end of the baking process.

Sourdough bread recipe for a bread machine

If you decide to bake this homemade bread, you will have to purchase a special bread machine. Because not everyone can cope with such work. It is desirable that it includes the “Home Baker” program. This program allows you to independently configure the equipment, therefore, it is ideal for next recipe. If you don't succeed in baking the bread the first time, try again. For the recipe, take the following ingredients:

Homemade sourdough – 0.5 kg
Water – 250 ml
Salt – 1.5 tbsp.
Sunflower oil – 2.5 tbsp.
Wheat flour – 0.5 kg

Perform the following manipulations:

Grease the mold with oil
Add to it homemade sourdough, water (dissolve salt in it in advance)
Then add oil
Add flour
Set up the “Home Baker” program

Buckwheat bread recipe for bread machine

By adding buckwheat flour to regular wheat bread, you will get delicious bread: for first courses, for the main course and for savory sandwiches. To prepare, take:

Buckwheat flour – 50 g
Wheat flour – 200 g
Water – 150 ml
Vegetable oil – 1 tbsp.
Dry yeast – 1 tsp.
Granulated sugar – 1 tsp.
Salt - on the tip of a knife

If you want a larger loaf, increase the quantity proportionally.

Perform the following manipulations:

First, pour oil into the mold, then water.
Sift the flour, pour it into the mold
Add remaining ingredients
Set the mode to “Basic”
Wait until the bread is finished baking, remove the loaf

Bran bread recipe for bread machine

Bran is a valuable ally that helps during dieting. They contain a lot dietary fiber. They make it possible to satisfy hunger, improve the functioning of the intestines and lower the amount of cholesterol in the body.

To prepare, take:

Milk – 1 tbsp.
Granulated sugar - 2 tbsp.
Dry yeast – 2 tsp.
Bran – 50 g
Vegetable oil – 2 tbsp.
Wheat flour – 0.4 kg
Salt – 1 tsp.

Perform the following manipulations:

Pour milk and butter into the mold
Sprinkle flour, granulated sugar, yeast on top
Then the rest of the ingredients
Set the program “Basic Bread”

Bread for diabetics in a bread machine - recipe

We offer you bread that contains bran. Thanks to them, carbohydrates are absorbed into the bloodstream more slowly without increasing sugar levels.

For cooking dietary bread take:

Serum – 1 tbsp.
Fructose – 2 tsp.
Salt – 1 tsp.
Whole grain flour - 4.5 tbsp.
Bran – 50 g
Dry yeast – 2 tsp.

Perform the following manipulations:

Mix the ingredients, pour this mixture into the bowl
Install the “Basic Bread” program

That's it. Bread for diabetics is ready. You can enjoy its taste and aroma.

Kefir bread recipe for a bread machine

When you start baking bread, consider what your bread machine manufacturer recommends. Because often such techniques differ from each other. To prepare your next loaf, take:

Wheat flour – 0.265 kg
Rye flour – 0.265 kg
Oatmeal – 0.125 kg
Kefir – 0.330 l
Vegetable oil – 0.050 l
Bran, sesame and flax seeds – 0.075 kg
Honey – 2 tbsp.
Salt – 2 tsp.
Soda – 2 tsp.
Baking powder - a little

Perform the following manipulations:

Roast the seeds
Mix dry ingredients in a bowl
Add liquid ingredients to them
Place the dough in the mold
Set the program "Cupcake"

It is better to try the finished bread when it has cooled.

A bread maker is not just convenient, but also necessary for every modern housewife. After all, in the daily bustle, sometimes you just want to relax and in the evening enjoy homemade bread. And now you don’t need to stand at the stove for half an evening to do this. The bread maker will do everything itself. The main thing is to choose the right recipes. We hope that thanks to the above recipes, you will be able to pamper your family and friends with delicious and fresh bread constantly

Video: Recipe for the best bread in a bread machine

Rye bread contains a lot minerals, vitamins, amino acids, differs pleasant taste and aroma. Regular consumption saturates the body with essential elements, improves digestion, and strengthens the immune system. At home from rye flour You can make several types of bread, and the most convenient way is to use a bread maker for this.

Baking homemade bread from rye flour

In terms of vitamins and minerals, rye bread is several times higher than wheat bread. Medical studies have proven that including a rye flour product in the daily diet will reduce the risk of diabetes, cancer and cardiovascular diseases. Dough made from rye flour does not stick to your hands or spatula, does not stretch and does not have the usual elasticity. To prepare baked goods, you don’t need to knead it too much - it quickly gets rid of excess gas.

The fermentation time of the dough depends on the ambient temperature. If the bread machine has a heating function, then 35-40 minutes are enough for the dough, but if it is suitable for room temperature(below +28°C), then it will take at least 2 hours.

To make the bread beautiful, you can grease the top before baking. warm milk, a mixture of eggs with milk or sour cream, or beaten yolk. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.

French bread

If you are preparing rye bread for the first time, then it is better to try baking it from a mixture of wheat and rye flour. You need to learn how to work with whole rye flour - it does not contain gluten, and in order to achieve optimal porosity and moisture content, experience is needed. The main condition good test- adjusted ratio of water and flour.

To prepare bread French recipe you need to take:

340 g finely ground wheat flour;
60 g rye flour;
290 ml boiled warm water;
15 ml sunflower oil;
By dessert spoon- dry yeast and salt.

All products are placed in baking containers, starting with liquid ones. Some of the yeast can first be diluted in warm water and given time to come to life - 10-15 minutes. Baked according to the “French bread” program.

Karelian bread made from flour mixture

Cooking begins with tea leaves. To do this, 4-5 g of cumin, coriander and anise need to be crushed in a mortar, mixed with rye flour (50 g) and hot water (150 ml), add 25 g of malt. The tea leaves are poured into a thermos with a wide neck and left for 2-4 hours. Optimal temperature liquids - 65-68 °C.

Next, begin making the dough: 2.5 g of concentrated baker's yeast is mixed with warm water(125 ml), sifted wheat flour (210 g) and candied tea leaves. Mix everything well and put it in a warm place for another couple of hours. Additionally, the container with the dough can be wrapped in a towel or blanket.

Ingredients for the dough:

225 g regular flour or wheat flour mixtures premium and whole grain in equal proportions;
A couple of teaspoons of salt;
30 g cane sugar;
35 g dark honey or molasses;
20 g light sweet raisins;
Water - 0.15 l.

Pour water into the bread machine container and add all the ingredients. Dry raisins are added last. Sprinkle the dough on top and turn on the machine in the “ whole wheat bread" It keeps the dough kneading for 90 minutes, after which the dough rests and baking occurs.

You can set the crust to toasted or medium and the program will automatically brown the top.

If you plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsky rye bread retains its taste and useful qualities within two days after baking and has a pleasant aroma and taste. For the dough for a 750 g loaf you need to take:

45 g thick sourdough;
Warm water - a third of a glass;
Rye flour - half a glass.

Mix all ingredients well, cover the bowl with a lid and place in a warm place. Minimum time exposure - 4 hours, and the longer the dough rises, the more magnificent and tastier the bread will be. For the test you will also need:

140 g and 195 g of rye and wheat flour, respectively;
2.5 fresh baker's yeast;
8 g fine white sugar;
170 ml water.

The dough is kneaded and left in a warm place for several hours. Grease the baking dish with oil and place the rested dough into it. Leave for another hour for separation, after which the future bread is moistened with water and sent to a heated oven. Baking temperature - 240°C, time - 40-45 minutes.

Darnytsia aromatic bread with a crispy crust is easier to prepare in a bread machine. Ingredients:

Water - 0.3 l;
Olive oil - 20 ml;
Coarse salt - 7.5 g;
Dark honey - one and a half tablespoons;
10 g concentrated baker's yeast;
240 g finely ground wheat flour;
180 g fresh rye flour.

Honey is dissolved in warm water and oil is added. Next, add sifted flour, make a small hole for yeast and salt. The container is placed in the baking machine and the whole grain bread preparation mode is turned on.

To bake Scandinavian bread you will need:

Warm water - 0.35 l;
Wheat and rye flour 280 and 180 g, respectively;
High fat butter - 20 g;
20 g light honey;
15 g salt;
Powdered milk - 25 g;
Liquid malt - tbsp;
Baker's yeast - 15 g and the same amount of caraway seeds.

All products are placed in a baking container, starting with water and oil. The last ones to add are the cumin seeds. Bake on the “Rye bread” setting.

Rye bread with chicory

To bake spiced rye bread, you need to prepare the following ingredients:

Sifted rye flour and wheat flour - 200 and 120 g, respectively;
40 g dry dark malt;
Ground coriander - spoon;
Buckwheat honey - 20-25 g;
3 tsp chopped chicory;
45 g of small or preferably dark raisins;
210 ml boiling water;
Cold pressed olive oil - 15 ml;
1/2 tbsp. coarse salt;
Balsamic vinegar - 15 ml;
Yeast and caraway seeds 15 g each.

Pour boiling water (80 ml) over the spices and dissolve honey in the remaining water. Place vinegar, salt, oil, liquid with coriander and honey into the bread maker bowl. Next add dry ingredients. The raisins are added last. “Rye bread” mode.

Rye bread with kvass

Simplified Irish soda bread. Ingredients for cooking:

Finely ground rye and wheat flour - 210 and 150 g, respectively;
1/2 tsp. pure coarse salt and the same amount of soda;
Baking powder - tsp;
Dark kvass - 300 ml;
A teaspoon of cardamom;
Ground nutmeg - 1/3 tbsp.

Place the ingredients in a baking dish: kvass first, spices last. Set the mode to “Rye” or “Basic”.

Can be served with pates spiced oil, salted fish for breakfast or in addition to salads.

Rye bread with cranberries

Baked in a bread machine on the “Rye” or “Basic” mode. For baking you will need:

220 and 270 each of rye and wheat flour, respectively;
0.37 liters of water (it is better to use warm water to revive the yeast faster);
Salt - 20 g;
30 g brown or beet sugar;
Dried cranberries - 120 g (you can add dried blueberries, blueberries, lingonberries);
100 g mixture of hazelnuts, almonds, peanuts, walnuts;
Dry concentrated yeast - 2 tsp;
Oil (sunflower, olive or corn) - 20 ml;
Nut butter - to taste.

From this volume of products, a standard loaf is obtained, weighing 750 g. Before use, let cool, wrapping it in a towel.

Rye bread with pepper

Aromatic and savory bread for a healthy breakfast is made from:

Flour: take 320 g and 160 g, respectively, wheat and rye;
Crushed black pepper - 1/3 tbsp;
Salts - 10-12 g;
15 g yeast;
20 g natural ground coffee;
One and a half glasses of water;
Maca;
Eggs - for greasing the crust.

It is better to prepare the bread dough yourself and put it in the bread machine when ready. It is necessary to brew coffee in a Turk in advance. IN hot drink add 75 g of rye flour, mix well with a submersible mixer or whisk. Cool, add yeast and pepper, stir again. The pepper should be fresh and aromatic - a lot depends on its taste. After 15-20 minutes, add the remaining ingredients, knead the dough and leave for 15-30 minutes under a towel. After the allotted time, the dough is transferred to the bowl of the bread machine, sprinkled with poppy seeds, and baked for about an hour.

Cereal bread with red wine

Unusual and aromatic rye bread. It is baked in the “Whole Grain” bread machine mode and served with any dishes of poultry, fish and seafood, meat, game, in combination with pates, as a sandwich and with cheese.

To prepare you need to buy rye sourdough and make a preliminary brew. The brew is made from 0.2 liters of boiling water, 65-75 g of malt and 50 g of rye flour. All ingredients are mixed and left to rest for an hour. To make the bread porous and fluffy, you can make the dough in advance. For it, take 125 g of starter, water and add all the tea leaves. After mixing the products, leave the dough for 4-6 hours.

When the opera is ready, put the following into the bread maker pan: semi-dry wine red - 120 ml, sponge, 180 g rye flour, 95 g flour coarse or whole grain, 25 ml olive oil, tbsp. salt and 40 g of dark honey, 50 g of cumin and flax seeds and 120 g of almond petals.

Borodino bread

The original recipe for Borodino bread appeared in 1933, and 20 years later it was slightly changed and supplemented. Its basis is rye malt: sprouted, dried and crushed grains. You can make it yourself, buy it in a specialized store, or replace it with dry kvass. Rye bread with malt is baked in a bread machine, oven or even a slow cooker.

The Borodino rye bread recipe contains the following ingredients:

Flour: 220 g - wheat, 335 g - rye;
20 g - yeast;
12 g - salt;
45 g - honey;
25 ml - sunflower or olive oil;
35 g - crushed rye malt;
0.4 liters of water (80 of which is boiling water);
Mixture of coriander and cumin - 15-20 g.

Pour boiling water over the malt, stir, and allow time to cool. Pour water into the bread machine container and add flour, salt, butter, warm malt and yeast. Spices and honey are added last. Rye-wheat bread bake in a bread machine on the “Rye” or “Whole Grain” mode for 3.5 hours.

Cooking bread in the oven

It is more difficult to make Borodino bread in the oven, but it turns out tastier, more aromatic, with a crispy crust and a tender crumb. The cooking technology consists of several stages. The first is sourdough. It is made from 40 g of ready-made mature rye starter with a humidity of 100% and 55 mm of warm water. When the mass begins to foam, add 80 g of rye flour and a pinch of yeast. The mixture is left for 5 hours in a warm place.

The second stage is obtaining tea leaves. It is prepared from 100 ml of water, 35 g of dark and crushed malt and 90 g of sifted rye flour. The products are mixed and 130 ml of boiling water is poured. The bowl is covered and left to saccharify. Minimum time is 5 hours.

The brew is mixed with the starter, 140 ml of water and 180 g of rye flour are added. The dough is covered with film and left warm for 2-3 hours. Additionally you will need:

A pinch of salt;
Molasses - 30 ml;
Fine sugar - 30 g;
Water - a third of a glass;
2nd grade wheat flour - half a glass;
Rye flour - glass;
Ground coriander - 4 g.

Sugar and molasses are dissolved in water, salt and dough are added and everything is mixed well. Sift the flour and add it to the container. Knead again, then close cling film or cover and leave for an hour. Ready dough Place on a damp table and, after wetting your hands, form the bread. Place in a baking dish, cover again with film and leave to separate for 50-60 minutes.

Before baking, the surface is greased with chattelka - a mixture of flour and water, and sprinkled with cumin or coriander.

The oven is heated to 260°C, and the bread is baked at the set temperature for the first 15 minutes. Then open the door slightly to allow the temperature to drop to 150°C and continue baking until done.

The finished loaf is left to cool on a wire rack. Before use, bread is given 10-12 hours to stabilize the crumb.

Yeast-free rye bread

All classic recipes involve the use of yeast, but they can be replaced with soda or baking powder. These components interact with the dough when water is added. The taste and aroma of bread prepared without yeast is not inferior to the usual rye yeast bread. Calorie content yeast-free bread— 195 kcal per 100 g of product. Required ingredients:

1/2 cup milk;
Egg;
Butter (softened, not melted) - 20 g;
1/3 tbsp. salt;
35 g fine white sugar;
Rye flour - one and a half cups;
A packet of baking powder.

You need to add flour, butter, sugar and baking powder to the heated milk. Mix everything and leave to rest for 5-10 minutes. Stir in the egg. Yeast-free rye bread is baked in the “quick” mode.

Recipe for sweet bread in a bread machine

A delicious dish is also prepared from rye flour. sweet bread with dried fruits and fruits, berries, nuts and candied fruits. It can be served as a dessert or as an addition to your morning coffee. Ingredients:

260 ml milk;
Egg;
40 g brown or beet sugar;
25 g linden honey;
45 ml olive or corn oil;
Two full glasses of rye flour;
15 g concentrated dry yeast;
A couple of tablespoons of high-quality granulated coffee;
Vanillin spoon;
A mixture of dried fruits, nuts, berries or chopped fruits.

Pour heated milk into the bowl of the bread baking machine, add honey and sugar, eggs and butter, and coffee. Add flour, yeast, vanilla and sweet filling. Bake using the “sweet bread” or “muffin” mode.

In Finland, Norway and Sweden, this bread is traditionally served for breakfast with cheese, salty or sweet cottage cheese. He is delicious additions To fish dishes, salads with meat, chicken salads. To prepare you will need:

450 ml of whey;
Ghee - 2.5 tbsp;
A pinch of salt;
45 ml honey;
20 g baker's dry yeast;
One and a half glasses of wheat flour and a glass of rye flour.

Additionally add:

Walnuts;
Almond petals;
Peanut;
Sunflower seeds;
Sesame and flax;
Dried cranberries, lingonberries, blueberries;
Dried apricots and raisins.

Dried fruits must be washed and chopped. Grind the mixture of nuts and seeds and fry in a hot frying pan without oil until evenly golden brown. Heat the whey, add oil, salt, honey and yeast. Mix the ingredients, cover with cling film and let rest for 20 minutes. Sift the flour and combine with whey, dried fruits and nuts. Place in a baking dish, let stand and turn on the “baking” mode.

Sweet rye bread with bell pepper

An unusual and tasty bread with a subtle aroma for breakfast or afternoon snack. Ingredients for a 750 g loaf:

Rye flour - two glasses;
Wheat flour - 1/2 cup;
0.3 l of water;
A third of a glass of light raisins;
Several dried apricots;
Ch.l. dried bell pepper;
Buckwheat honey - 50-70 ml;
Olive oil - 45 ml;
Dry malt - 50 g;
11 g concentrated yeast;
25 g granulated sugar;
A pinch of salt.

All components are poured into the bowl of the bread machine. The liquid ingredients are added first, the raisins and dried apricots last. Bake bread using the “Bread” or “Sweet” mode.

Rye bread with bran is rich in vitamins, contains few calories and is recommended for dietary nutrition, during recovery from illnesses and operations. There are two ways to bake bran bread. Ingredients for Vinegar Bread:

One and a half glasses of warm boiled water;
30 g fine white sugar;
A tablespoon of apple cider vinegar and salt;
25 g yeast;
30 ml sunflower oil;
60 g wheat bran;
Half a glass of rye flour and one and a half glasses of wheat flour;
30 g of dry kvass.

Kvass, sugar, vinegar and all other ingredients are added to the water. Bake on the “Basic mode”, setting the crust to medium. Ready bran bread leave to cool under a damp towel.

Rye custard bread

To brew bread with malt, place 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt in a bowl. Mix everything well and leave for 3 hours. You can buy ready-made starter or make it from 7.5 g of yeast diluted in 100 ml of water. You need to add 25 ml of fructose or sugar to the mixture and leave for 30 minutes. Then mix a glass of rye flour with 0.4 liters of water and 50 ml of yogurt and add yeast mixture. Mix thoroughly and leave to sour for 30-36 hours.

Add 50 ml of industrial grade to the resulting starter sourdough bread, 330 g rye flour and 10 g yeast, 5 g salt and 15 g sugar. Mix with an immersion mixer and place in a bread maker pan. The “gluten-free” mode is set first, followed by “baking” for 90 minutes.

Rye bread with cheese and mushrooms

Another bread option that is full breakfast And great addition for salads, appetizers and pates.

For sourdough you need to take 30 g of rye flour, a teaspoon of yeast and 50 m hot water. Flour is mixed with yeast, water is added, and kneaded. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:

0.1 l of water;
Per tsp. sugar and salt;
A glass of rye flour;
Hard grated cheese - 65 g;
Dried mushrooms - 45 g (can be replaced with fresh ones, fried with onions);
1 egg.

IN ready-made starter add water and other components. Leave for another 20 minutes. Then place the bread container in the bread maker, add cheese and mushrooms, and an egg. Bake on the “basic” mode.

Why doesn't rye bread work?

There are several tricks that will help you get high-quality dough. The first is to add butter in two stages if the dough is kneaded by hand. The first part is poured during kneading, the second at the end. Often dry gluten or gluten is added to the main recipe, which gives the dough fluffiness, as well as dry leaven Agram or Extra-R. Agram replaces vinegar, and Extra-R makes the taste of bread more rich, malty-sweet. To make the dough rise well, add food grade paraffin.

Often rye bread fails due to poor proofing.

Average time necessary for the test, weighing 750 grams - 2-3 hours. The volume must double, otherwise the bread will not bake inside. Over-sitting dough resembles a sponge and will not rise when baked.

Rye bread does not rise or does not rise for a long time if it is cooked in a cool room. Another reason may lie in low-quality yeast. Before kneading, it is recommended to dissolve some of the yeast in warm water to revive it. If the bread does not rise, but the yeast is fresh and alive, then the cause of the problem should be sought in a violation of the sequence of pouring ingredients into the bread machine container.

If the crust of the bread falls off, then the problem is non-compliance technological process. Baking a rye loaf should take place at a temperature of 270-290 °C. At lower temperatures, the edges of the dough will be baked, but the middle and top will remain uncooked.

Rye bread often fails due to poor quality purchased sourdough. It is important to check the expiration date before purchasing and trust only trusted manufacturers.

Despite the apparent complexity of the process, making rye bread is not difficult. Having mastered the basic simple recipe, you can start experimenting with additives, starters and additional ingredients. The main thing is to choose quality products, since the success of cooking depends on them. Fresh rye bread can be delicious and healthy breakfast for both adults and children. It contains almost no calories, which means it can be eaten even by those who are on a diet.

The product is recommended by gastroenterologists, neurologists and cardiologists for daily use. The taste of rye bread goes well with butter, pates, jams and pickles, smoked meats and cheeses, sausages, and when dried, it is used in various meat and vegetable salads.

My family really loves rye-wheat and rye breads, i.e. those in which the content of rye flour is from 60 to 100 percent. Such breads are baked slightly differently than wheat breads. And it is about the technology of baking such breads in a bread machine that I want to talk about.

Several years ago, after purchasing a bread machine, I for a long time remained in a state of shock from the abundance of information and her own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal was to bake a tasty and beautiful bread, seemed unattainable. But, by my nature, I am a stubborn person! And that's what worked in the first place. ;)

That's why: Rule One! Never give up! Don’t give up, but continue to look for YOUR bread again and again!

I warn you right away: for some, the path to their bread will be long and difficult. But only by hitting your own bumps can you learn something!

Therefore, Rule Two: take a handwritten notebook with you to the kitchen, and write down your comments on each recipe in it each time.

It is immediately necessary to firmly understand that not a single recipe is an axiom!

Even GOST recipes, for example, do not indicate the exact amount of water. Remember? In old cookbooks often in recipes there was a phrase: flour - how much dough will take! After all, flour is different! Even flour of the same type differs in moisture content. Therefore, it is difficult to indicate the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.

It’s not for nothing that I gave links at the beginning to the journals of two luminaries of bread baking. Read them! Let, at first, it seem like books from the “1000 and One Nights” series! After all, luminaries bake rye bread exclusively with sourdough, and this very sourdough seems at first to be a terrible beast. And if you also have a hare in your soul that panics every time, then you and I are on the same path! Let's go side by side in small steps from simple to complex...

In the topics of the breads that I baked, people ask the same questions, so I decided to collect all the answers together. And, excuse me.., but I will focus only on my recipes, because it is always better to talk about what you know and can do. :)

It was a saying... Let's move on to the fairy tale...

We immediately determine the stages of the path, guided by the same principle - from simple to complex!

1. First, learn how to bake bread with dry yeast. Then - on the “wet” ones. Then I baked bread on a piece of old dough (self-fermented) - . And only then was it ripe for sourdough.

2. Gradually increase the content of rye flour in the dough. First, learn how to bake bread with 60% rye flour.

This was my first bread. Then I still didn’t know a lot (in particular, that there is no gluten in rye dough, and therefore it doesn’t need a long knead, there’s nothing to develop there!), so the technology of Darnitsky and subsequent breads with b O higher content of rye flour: , , differs from later breads: and . There is little rye flour in Darnitsky, which is why the technology with a long knead was suitable. After all, it worked wheat flour, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!

3. Bake bread in the oven.

This is how it was for me... But for you everything can be different... if you are braver and more talented...

So we chose the recipe. Collected everything necessary ingredients and dishes on the table. Then we poured everything into the oven and sent the dough to knead. We remember that rye dough does not require long kneading. We just need all the ingredients to mix well. ( Important point! Due to poorly mixed dough, the bread may turn out to be “lumpy”!) For myself, I chose a kneading time on the Pizza program of 15 minutes. Next in the program there is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (proof) in the oven turned off at closed lid until it increases (rises) by 2 - 2.5 times. This can happen after 40 minutes or after 4 hours depending on the room temperature and the strength of the yeast. Why on Pizza? Well, I just like this program. On Pelmeni the dough is more lumpy...

What should a rye bun be like?

It shouldn't be liquid. More like matte. It is denser than wheat, but also moister. It sticks to your hands (and to anything in general!!! Funny). The more rye flour, the more sticky it becomes.

When kneading, the dough under the kolobok is slightly smeared into a small puddle circle.

The circle under the kolobok will be much smaller in case b O higher content of rye flour.

Dough after proofing. It's time to turn on the Baking!

But there is not enough water in this kolobok. The roof may end up with cracks. I would add 10 ml.

My advice: when baking rye bread, do not add too much to the dough. in full written in the recipe, water (liquid). For example, the recipe calls for 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in a glass at the ready, just in case. Nearby is a bag of rye flour. When kneading occurs, I figure out from the state of the kolobok what exactly it wants... If I add something to the kolobok, then while kneading, I cover the bucket from above, lying flat (flat) with a plastic bag (someone covers it with a towel, but I cover it with a bag, I wouldn't mind throwing it away...)

It happens that when kneading, the dough does not want to come together into a bun, but spreads out over the bucket and sticks to the walls. We need help! ;) Take a silicone spatula in your hands and push the dough towards the center. Try this option, you might like it: add half of the vegetable oil included in the recipe towards the end of the kneading, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.

Sometimes after formation the bun turns out to be angular. Then, immediately after kneading, before proofing, we wet our hands in warm water and smooth his crest. We try to do this kindly and tenderly, at the same time you can whisper something good to him, because “a kind word is also pleasant for a cat!”

Supplements

Often “special additives” are present in rye bread recipes. And the question arises: why the hell are they needed and is it possible to do without them? Oh, yes easily! You just need to figure out what additive does what and try to find a suitable replacement.

Panifarin (gluten) or gluten added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better rise of the dough and fluffiness of the bread, because rye flour does not contain this gluten.

Dry starters:

Extra-R- with malt taste, gives bread more rich color and a malty sweetish taste. Add 1-1.5 tsp.

Agram- white sour dry sourdough, gives rye bread this very “sourness”. Add one teaspoon, and then there is no need for vinegar. Let's try the bread and decide for ourselves - maybe it needs a little sourness. Next time we’ll add another half a teaspoon (and so as not to forget, we’ll write it down in a notebook!). But these two additives are simply called dry starters, but in fact, in essence it’s just flavorings And real sourdough they cannot replace.

Malt, well, the taste of malt is familiar to many... Kvass, dark beer, breads: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is what gives rye bread its dark color.

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 grams. This is for pomp. Agram gives sourness, instead vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional lift), even grated sour apple You can add (acid plus rise), even jam. You can replace water with potato broth- also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it’s better to dilute them with water first). You can mix 50 grams of cottage cheese with water - and off you go! Extra-r adds additional color. If you take it instead of sugar buckwheat honey or brown sugar, then it will be the same. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which contains hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the recipe, then it should be reduced in the recipe.

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! The proofing time will not take an hour or two, but as much as is needed in each specific case! The guideline is to increase the test by 2-2.5 times. It’s important not to miss the moment! For poorly risen bread will be unbaked inside, and overstuffed dough will look like a sponge - with holes, which is difficult to fix, and bread after Baking will end up with a concave roof.

Advice from Andreevna:

Quote

After 1.5 hours (I didn’t look there) it went up under the roof and was all nostrils, it had obviously stopped standing. I set him down a little (turned the pizza on literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I was already watching him. It rose a little above half the bucket, and I turned on the baking. Everything worked out, the bread turned out!

Therefore, we will periodically stop by and check how our dough is doing? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough very capricious!

Tip: if the room is cool, the bread will take longer to rise. To speed up the process, you can take out a bucket of dough from the HP, cover it with film and put it in the oven for proofing time with the light on. (The oven itself is turned off!).

The dough has risen. Can be used for baking. But for beauty, you can grease the roof before baking. The bread is brushed quickly and gently, without pressing, using a silicone brush with either a beaten egg or yolk - for me this is best options...And so on warm milk, paste, egg + sour cream, egg + milk, egg + tbsp milk + tbsp. oil growth...

Then the top crust will be shiny and dark...

Using the timer button, set the baking time to 60-70 minutes. The more rye flour, the longer it will take for baking. Well, accordingly, 600 grams of flour takes more time than 400.

Is it possible to bake rye bread using automatic programs? It's possible, of course. But in this case, we end up with a “pig in a poke.” After all, no one made bread beautiful and no one put their soul into it... What grew, grew!

Warm rye bread cannot be cut! You need to let it cool completely on a wire rack, covered with a linen towel, because until the very end of the temperature drop, the ripening process inside the bread continues!

And finally...

Taste is a delicate matter! Don't be afraid to change anything in the original recipe to suit your taste.

You've baked and tasted your bread... Do you like it saltier? Write down in your notebook that next time you need to add half a teaspoon more salt. Do you like herb bread? Feel free to pour in without asking anyone! Change everything to your taste... but a little at a time, don't overdo it! Good bread to you! :)

P.S. This article mainly concerns baking yeast rye bread in a bread machine. Sourdough bread and bread baked in the oven or slow cooker have their own “secrets”.

From the article on Bread from the Concise Encyclopedia household for 1960.

Cutting a cooled loaf good bread, you can see the same small pores - this is finely porous bread. If the dough is not fermented enough, is poorly kneaded, or the flour is of poor quality, then the bread turns out with large, uneven pores, and sometimes the dough is not suitable at all. If the dough is under- or over-acidified, the flour is rotten, or if freshly baked bread has been crushed, the crust comes off the bread.

The correct ratio of flour and water in the dough (i.e., normal dough consistency) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the crumb of the bread will be dense, with cracks, and quickly become stale; in the second, the bread crumb turns out damp and sticky.

The readiness of the dough or dough is determined by the height of rise, the elasticity of the dough, and the fermentation time. The quality of the dough can be judged by its elasticity: if you lightly press the dough with your finger and release it, then if the dough is insufficiently fermented and not ready, the hole quickly becomes level with your finger; with normal readiness, the hole levels out slowly, but if the dough is over-fermented, the hole remains.

Well-fermented dough has a convex shape, a strong alcoholic odor and good porosity. Flat surface, sour and bad smell indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out whether the bread has risen enough, you can make a test: place a piece of the prepared dough in cold water. The piece first goes to the bottom, and if it floats to the top, then the dough is ready.)

The surface of the baked bread should be lightly moistened with hot water, then cover the loaf with a clean, dry linen napkin. At the same time, the crust becomes softer.

After wheat, the most popular is bread with the addition of rye flour. It has a peculiar aroma and taste. Moreover, due to more low content Gluten is considered more beneficial. Many nutritionists even claim that if you eat just 2 slices for breakfast, it will help you to achieve more health benefits. fast weight loss. All this suggests that a recipe for bread made from rye flour in a bread machine will come in handy.

Viennese bread

This recipe combines everything so well that it’s impossible to deny yourself the pleasure of eating another piece. Despite the fact that it is mixed with wheat and rye flour, it produces a pronounced taste dark bread. All thanks to the addition of caraway seeds and dry malt. Moreover, this Lenten recipe bread made from rye flour in a bread machine. You don't need any more reasons to bake it.

For preparation you will need the following products:

300 ml water;
10 grams of salt;
30 grams of sugar;
40 ml vegetable oil;
4 grams of dry yeast;
2 tablespoons dry fermented rye malt;
190 grams of wheat flour;
170 grams of rye flour;
100 grams of sunflower seeds;
a teaspoon of cumin.

Instead of dry malt, you can use liquid malt. You should take no more than 2 teaspoons. In this case, you need to reduce the amount of water by 10 ml, and take 40 grams more flour. This is done in order to balance the amount of liquid and dry ingredients. It is recommended to use it instead of sugar to give the bread a slight sourness.

How to cook?

From the total amount, take 70 ml of water and boil. Brew malt with this boiling water and cool. Instead, you can use the same amount of dry kvass.
Mix the seeds and cumin with 1-2 tablespoons of wheat flour so that they are evenly distributed over the dough.
Load all components according to the instructions supplied with the bread maker. Usually the dry ingredients are added first and then the liquid ingredients.
Select the "Rye" mode. The duration of bread preparation in this case is three and a half hours. If this is not in the menu, then you can use the “Basic” or “Whole Grain” modes. Set the crust to medium.
After the signal, add sunflower and caraway seeds. To make the rye bread in the bread machine aromatic, you can also add a mixture of coriander, anise and fennel.
Place the finished loaf on a wire rack and cool, covered. clean towel. To prevent the crumb from being sticky when cutting, it is advisable to cut it completely rested.

Rye bread with tomato and garlic

This recipe for bread made from rye flour in a bread machine will surprise even experienced cooks. The final product has an orange crumb, a crispy crust and a subtle garlic aroma. Another advantage is that there is no need to add malt and other rarely found components to the composition. Everything is extremely simple, but in the end you end up baking one of the best rye breads.

The recipe involves the use of the following products:

270 ml warm water;
15 grams of salt;
2 tablespoons of tomato paste;
2-3 cloves of garlic;
250 grams of wheat flour;
150 grams of rye flour;
6 grams of dry yeast.

By the way, this is also a Lenten recipe for bread made from rye flour in a bread machine. Successful, isn't it?

Cooking procedure

Dilute tomato paste prepared water. You can use regular ketchup instead. You just need to make sure that it is made from tomatoes, without adding applesauce.
Pour into bread machine tomato water, then add all dry ingredients. Yeast comes last. Flour (both wheat and rye) should be sifted directly into the bucket.
Set the mode to "Basic", the weight of the loaf is 750 grams, the crust is medium. If there is a "Rye" mode in the menu, you can use it. Cool the finished loaf on a wire rack.

You can adjust the amount of garlic in this recipe to suit your taste. You can also easily do without it altogether if you include it in the composition garlic salt. In any case, you will get delicious bread from rye flour in a bread machine with the addition of tomato.

Wheat-rye bread with kefir

If you replace part of the water used in the recipe with kefir, you can achieve a new taste even in the usual dark bread. The crumb turns out more rich and loose. True, there are also difficulties. It is very important that the kefir is thick and fatty, as the “roof” of the finished loaf may settle a little. Otherwise, baking rye bread in a kefir bread maker is no more difficult than any other.

For a loaf weighing 1 kilogram you need to take:

a glass of thick kefir;
120-150 ml water;
20 grams of granulated sugar;
15 grams of salt;
250-300 grams of wheat flour;
300 grams of rye flour;
6 grams of dry active yeast.

Preparation

Place all liquid ingredients into the bread machine. The thicker the kefir, the less water you need to add. In any case, it can be added during kneading if the bun does not form.
Then pour in the dry ingredients. First salt and sugar. Then sift both types of flour and put the yeast in a small well. They should not come into contact with salt and liquid before kneading.
Set the mode to “Basic” or “Rye”, the crust is dark. While the rye bread is kneading in the bread machine, it is advisable to keep an eye on the dough. If necessary, you can and should add liquid or flour. This is due to the fact that kefir can have different consistency.

Bread is an indispensable product on our table and now we will tell you recipes for making rye bread in a bread machine. Prepared at home, it turns out tasty, aromatic, with a sour taste characteristic only for this type of bread. And although now store shelves are filled with various types of bread and you can choose any one to suit your taste, we recommend making rye bread yourself; besides, it’s not difficult to do it in a bread machine.

Ingredients:

warm water– 250 g;
wheat flour – 250 g;
rye flour – 150 g;
vegetable oil– 20 ml;
salt – 1 teaspoon;
sugar – 1 tbsp. spoon;
dry yeast – 1 teaspoon.

Preparation

Place the ingredients in the bread machine container in this order: warm water, sugar, salt, vegetable oil, wheat flour mixed with rye flour, dry yeast. Place the container in the bread maker, select the “French bread” program, set the weight of the bread to 750 g and the crust to medium. Click the “Start” button. Since the weight of the finished product is small, during the process you need to monitor how the dough turns out so that the bread comes out more even; the dough can be trimmed with your hands. And when the process of heating and rising the dough begins, it is better not to open the lid of the bread machine. When the delicious rye bread in the bread machine is ready, carefully remove it and transfer it to a wire rack to cool.

Ingredients:

water;
powdered milk – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt - a pinch;
vegetable oil – 1.5 tbsp. spoons;
rye flour – 1.4 cups;
wheat flour - 2 cups;
allspice – 1 teaspoon;
cumin – 1 tbsp. spoon;
sourdough – 9 tbsp. spoons

Preparation

We put all the ingredients into the bread machine; here you need to pay attention to the recommendations on the order of adding products that the manufacturer gives. Set the program “Baking rye bread”, select weight – 900 g, crust color – medium. Rye bread rises slowly, sometimes even only at the beginning of the baking process.

After a beep indicating the end of the cooking process, you will receive a fragrant homemade wheat-rye bread, cooked in your bread machine with with minimal effort from your side.

Ingredients:

rye peeled flour– 0.5 kg;
rye fermented dry malt – 40 g;
sourdough (acidifier) – 35 ml;
sugar – 50 g;
salt – 15 g;
dry yeast – 8 g;
warm boiled water – 400 g;
boiling water – 100 ml.

Preparation

If you have a Panasonic SD-253 (252, 254, 255) bread machine, set the “Gluten Free” mode, if Panasonic SD-2500 (01, 02) set the “Basic Fast” mode. You can use any spatula for kneading, but a spatula specifically for rye bread will make the kneading process easier. Brew the malt with boiling water and let it sit for about 5 minutes. Now put the ingredients in the bread machine container in this order: peeled rye flour, sourdough, sugar, salt, dry yeast. Now we return to the malt: add warm boiled water, mix and pour the resulting mixture into the bread machine container. Place the container in the bread maker and turn on the “Gluten Free” program. The dough kneading begins immediately and will last 15 minutes.

After 3 minutes from the start of kneading, taking a long spatula, you can help the process by manually stirring the dough, especially in the corners of the mold. Now we mark 60 minutes and at the end of this time we reset the “Gluten Free” program and immediately turn on the “Baking” program and the cooking time is 90 minutes. In this case, you do not need to open the lid of the bread machine so that the dough does not settle. When the process of baking rye bread in the bread machine is finished, place it on a waffle towel and leave for 2 hours.