Rye bread 750 grams recipe. Bread recipe for various brands of bread machine

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. Press 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 fragrant homemade wheat and rye bread, prepared in your bread machine with minimal effort on your part.

Ingredients:

• peeled rye 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 to it, 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.

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, having bought a bread machine, I remained in a state of shock for a long time from the abundance of information and my 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 of baking delicious 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, the recipes often contained the 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, at the same time, wheat flour worked, 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. We collected all the necessary ingredients and utensils 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. (An 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 with the lid closed 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 circle-puddle.

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 water (liquid) to the dough in the full amount written in the recipe. 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 the taste of malt, gives the bread a richer 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; in fact, they are essentially just flavoring additives and they cannot replace real starter.

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 can be added (acid plus lift), even jam. You can replace the 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 buckwheat honey or brown sugar instead of sugar, the same thing will happen. 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 is 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 greased quickly and gently, without pressing, using a silicone brush with either a beaten egg or yolk - for me, these are the best options... And also with warm milk, paste, egg + sour cream, egg + milk, egg + tablespoon 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? Of course it is possible. 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 1960 Concise Encyclopedia of Home Economics entry on Bread.

When you cut into a cooled loaf of good bread, you can see the same small pores - this is finely porous bread. If the dough is not sufficiently fermented, is poorly kneaded, or the flour is of poor quality, then the bread turns out to have 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 the dough is lightly pressed with your finger and released, then if there is insufficient fermentation and the dough is not ready, the hole from the finger quickly levels out; 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. A flat surface, sour and unpleasant odor 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.

Rye bread is all types of dark bread that are baked with rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread machine manufacturers made sure that housewives could bake this type of delicious bread themselves at home.

Information about the benefits of rye bread, the peculiarities of its baking, recipes for gadgets from famous bread machine manufacturers and useful tips will help you easily master the process of making it.

Vitamins, amino acids and other beneficial substances make rye bread invaluable for the human body. Just one small slice of this pastry can help cope with vitamin deficiency, remove waste and toxins from the body, normalize cholesterol levels, and improve the functioning of the digestive system.

But those who are predisposed to colic, hyperacidity, or suspected of having ulcers in the intestines should limit its use due to its more sour taste than wheat bread.

Features of baking bread from rye flour in a bread machine

Since rye flour is almost completely gluten-free, baking bread from it has a number of features:

• for kneading dough, sourdough is most often used, which works better than yeast, although it increases the time required;
• the dough must be kneaded thoroughly and for a long time;
• even well-kneaded dough always remains sticky;
• To make the bread more porous, the dough should be runny.

Programs for baking such bread in bread machines have a number of features. They increase the dough kneading time, shorten the proofing period and lower the temperature at this stage (so that the dough does not over-acidify). But the baking time, on the contrary, is increased, since the dough made from rye flour takes longer to bake.

If the bread machine model does not have a special mode for baking such bread, then you can still bake it by choosing a more suitable mode that meets the required conditions.

Freshly baked bread should not be cut immediately. Even after it has been removed from the mold, it continues to cook, so you need to wrap it in a towel and let it cool completely.

Classic recipe

Classic (country) rye bread, usually prepared with sourdough. Previously, bakers kept the composition and method of preparing sourdough in the strictest confidence, but now many housewives willingly share their recipes and secrets of baking this flour product. Below is a simple recipe for classic rye bread for a bread machine, which is not inferior in color or taste to store-bought counterparts, and even surpasses them.

To bake delicious bread, you need to prepare:

• 200 ml of tea (one teaspoon of black loose leaf tea per glass of boiling water);
• 50 g milk powder;
• 50 g white crystalline sugar;
• 10 g salt;
• 5 g cocoa powder;
• 5 g instant coffee;
• 160 g rye flour;
• 185 g wheat flour;
• 60 g sourdough;
• 7 g dry yeast.

To taste homemade rye bread, you will not only need to work hard, but also wait 18 hours for the sourdough to mature and 3.5 hours for baking in a bread machine.

The nutritional value of the final product will be 165.0 kcal per 100 g.

Method for preparing rye bread in a bread machine:

Sourdough rye bread in a Redmond bread machine

Many experienced bakers bake bread not with yeast, but with sourdough, which enriches the dough with lactic acid, which is so beneficial for the immune and digestive systems. Another positive point is that such bread can not go stale for up to ten days and remain soft.

Beginning bakers should start by mastering rye sourdough. Its preparation does not require any special expenses, but only a little patience. The ripening of the sourdough lasts from 3 to 6 days.

To prepare rye sourdough in a glass jar, you need to mix equal amounts (100 grams) of water and rye flour, leave this mixture in a warm place. The next day, discard half the mass and add the same amount of fresh flour and water.

During the ripening process, the unpleasant, putrid smell of the mass will change to an aroma with a pleasant sourness, and air bubbles will begin to form.

If you have doubts about the readiness of the starter, you can mix 5 grams of it with five times more water and wheat flour (25 g each). If after proofing the mass increases in volume, the leaven is ripe.

For yeast-free sourdough rye bread you need to take:

• 400 g of sourdough;
• 400 g rye flour;
• 160 ml of warm drinking water;
• 30 ml vegetable oil;
• 30 g sugar;
• 5 g salt.

Baking time is at least 4 hours, depending on the characteristics of the bread machine model.

The calorie content of every 100 g loaf of bread will be equal to 220.0 kcal.

Recipe for wheat-rye bread for the Mulinex bread machine

Wheat-rye bread was mentioned in the ancient chronicles of the Russians, so it can be called a time-tested product. Its recipe, used in industrial production, remains unchanged for quite a long time. The composition of the different types of this bread on store shelves is practically the same.

But in the Mulinex bread machine you can bake bread that does not contain such familiar ingredients as vegetable oil and sugar. However, the taste of the finished baked goods will be much tastier than any store-bought equivalent.

For baking you will need the following ingredients:

• 500 ml of drinking filtered water;
• 2 small measuring spoons, included with the bread maker, salt;
• 400 g wheat flour;
• 300 g rye flour;
• 1 small measuring spoon of dry yeast.

Baking will take 3.5 hours and one or two minutes of preparatory manipulation.

The nutritional and energy value of this product is 232.7 kcal/100 g.

Progress:

Recipe for rye bread with malt for Panasonic bread machine

Malt is soaked and sprouted grains of cereals (barley, rye, less commonly wheat and corn). This is all done for the sake of obtaining an enzyme such as diastase, which is capable of converting starch into sugar. Despite the simplicity of the preparation process, seven types of malt are used in the food industry to produce beer, kvass and bread.

When baking bread, malt is added specifically to products made from rye flour.

You can bake rye bread with malt at home, using the technical capabilities of a Panasonic bread machine and having the following set of ingredients:

• 410 ml of water (including 80 ml of boiling water for malt);
• 100 g malt;
• 40 ml vegetable oil;
• 50 g granulated sugar (can be replaced with 50 g bee honey);
• 7 g table salt;
• 225 g of first or second grade wheat flour;
• 325 g rye flour;
• 14 g dry instant yeast;
• 50 g dark raisins.

In models from this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and place the products in the bread maker mold.

The calorie content of a hundred-gram piece of this baked product will be equal to 236.0 kilocalories.

Algorithm of actions:

To set the baking mode correctly, you need to specify the weight of the bread. Simple mathematical operations will help you determine this parameter: you need to add up the weight of all the ingredients and subtract 50 from the resulting amount. The resulting value will determine the weight of the loaf.

Learning to bake delicious rye bread is quite difficult due to the characteristics of the flour, so you should not try to bake a product from 100% rye product the first time.

It is better to first mix wheat and rye flour in equal quantities, and then increase the specific gravity of the latter by 10% with each new baking.

Baking made from rye flour goes well with herbs (cumin, herbs de Provence, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so don’t be afraid to use your imagination and bring in something new into already mastered recipes.

Another recipe for delicious rye bread prepared in a bread machine is in the following video.

Rye flour gives the bread a slightly sour taste. Rye breads are usually very dense, so rye flour is mixed with wheat flour to lighten the texture slightly. We have developed a recipe specifically for these purposes and produce “Zdorovye” wheat-rye flour. You can bake bread from it using the recipe for baking regular bread.

Below we provide proven recipes for baking bread using rye flour.

Pered how to rewrite a recipe.

Rule – 1. The sequence of loading all ingredients must be the same as provided by the manufacturer of your bread machine. Those. If your bread machine is designed to first fill with water and then flour, then you should do the loading order as recommended by your manufacturer, and not as indicated in the recipe.

Rule - 2. When loading ingredients, do not mix salt, sugar and yeast. This should happen already during kneading the dough, after heating the ingredients.

Rule - 3. Do not open the lid of the bread machine unless absolutely necessary while heating and kneading dough. And under no circumstances open the bread machine while the dough is standing! The dough may fall and the bread will not rise again.

Rule – 4. Here we present “basic” bread recipes from flour that we produce ourselves. On the wide expanses of the Internet you can find many good recipes for making wheat, rye, rye-wheat and other types of bread. Don't limit yourself in the creative process and experiment, it's a very exciting process!

Rule - 5. Use only high-quality and proven ingredients for baking. For our part, we can recommend products such as wholemeal wheat flour or wholemeal rye flour from "Mak-Var Ecoproduct", and you will undoubtedly be pleased with the result!

We wish you creative success!

You can also send us your recipes and photos of your masterpieces. We will publish them on our website and in the online store in compliance with copyright.

Share the recipes you like on your pages on social networks. This is very easy to do - just click on the appropriate icon!

=============> OUR TESTED RECIPES<============

Rye bread with bran

Instant dry yeast - 2 tsp. or fresh - 14g

Wheat flour – 225g buy>>>

Rye flour – 200g buy>>>

Rye bran - 3 tbsp. buy>>>

Salt - 1.5 tsp.

Sugar - 1.5 tbsp.

Powdered milk - 2 tbsp.

Water – 430ml.

Black bread with cumin

water - 200 ml.

lemon juice - 2 tsp.

sunflower oil – 1.5 tbsp.

rye flour - 125 gr. buy>>>

1st grade wheat flour - 375 gr.

milk powder – 1.5 tbsp.

cumin seeds – 1.5 tsp.

salt – 1.5 tsp.

brown sugar - 1 tbsp.

dry yeast - 1 tsp.

Borodino bread

Preliminary: rye malt - 4 tbsp. pour 80 ml. boiling water buy>>>

After 5-10 minutes. add water - 330 ml. and honey - 3 tbsp. (if the honey is candied, then 2 heaped tablespoons) mix everything and pour into the bread maker

Then add:

vegetable oil - 2 tbsp.

salt - 1.5 tsp.

apple cider vinegar - 2 tbsp

ground coriander - 1 tsp.

coriander grains - 1 tsp.

wheat flour - 80 gr.

rye flour - 470 gr. buy>>>

dry yeast - 2 tsp.

Darnitsky bread

Water – 300 ml

Vegetable oil - 2 tbsp.

Honey - 1 tbsp.

Rye flour - 150 g. buy>>>

Wheat flour - 250 g. buy>>>

Dry fast-acting yeast - 1.5 tsp.

Fine salt - 1.5 tsp.

PREPARATION: Pre-mix the first 3 components; We combine both types of flour and sift them together; we also add large particles of rye flour remaining in the sieve to the prepared product. Otherwise everything is as usual.

BAKING MODE: Basic (3 hours 35 minutes), 750 g, dark crust

4 tbsp. spoons of malt, steam 80 ml. boiling water and mix well buy>>>

2 tbsp. spoons of olive oil

2 tbsp. spoons of honey

50 g raisins

1 tsp coriander

1.5 tsp. salt

2 tsp yeast

Order:

• Whey, brought to kitchen temperature, is poured into a bucket, along with olive oil, honey and cooled malt.
• mix the two types of flour together and sift. Pour flour into a bucket. Sprinkle yeast in the corners and mix it with flour. Then mix salt and coriander with flour.
• Pour boiling water over the raisins, stir with a spoon and drain the water after 1 minute.
• It is important not to miss the beginning of the kneading: you need to help the bread maker with a wooden spatula. Scrape the remaining flour from the sides so that it gets into the dough and mixes.
• in the middle of the kneading, add raisins, scattering them throughout the kneading
• After kneading is completed and proofing has begun, use a wet wooden spatula to trim the dough so that it is more evenly distributed in the pan.

Rye bread is rightfully considered a national food product, like corn grits for the peoples of South America or rice for the people of Southeast Asia. Bread made from rye flour has been baked in Rus' since the 11th century, and recipes are passed down from generation to generation. The recipe for some popular varieties of black sour bread today, such as “Borodinsky”, “Krasnoselsky”, “Zavarnoy”, has come down to us from the Middle Ages almost unchanged. Today, bread is made in the same way as it was thousands of years ago.

And yet, technological progress has not left aside the process of preparing the main food product on the table. Modern bread machines allow every housewife to independently prepare delicious and healthy rye bread at home, spending a minimum of effort. If you have a question about how to bake rye bread in a bread machine, this post is especially for you.

The benefits and harms of rye bread

Rye is a frost-resistant cereal. In the northern regions, rye was easier to grow than wheat. Rye bread was more affordable, so it was considered the food of the poor. The nobility preferred white bread made from fine flour. Later, frost-resistant varieties of wheat were developed, and rye lost its leading position. Today, the consumption of white wheat bread exceeds the sales of black and gray bread, while the beneficial properties of rye bread are higher than those of wheat.

Doctors and nutritionists highlight the following beneficial properties of rye bread:

Biological value. Rye bread contains more essential amino acids than wheat bread. It is a source of vitamins A, B, E, H, PP, contains iron, zinc, potassium, calcium, magnesium, iodine, manganese, sulfur and other macro- and microelements. The content of some elements in rye flour is several times higher than their amount in wheat flour. For example, magnesium is 3 times more, iron, phosphorus and B vitamins are 4 times more, vitamin PP is 7 times more, and there is no vitamin E in wheat flour at all. Peasants who regularly ate black bread never suffered from vitamin deficiency.

Lack of yeast Proper rye bread is prepared without adding yeast using sourdough. It is a proven fact that baked goods made from baker's yeast lead to disturbances in the acid-base balance and contribute to the development of pathogenic flora in the gastrointestinal tract. Rye bread is free from these disadvantages, although baking bread in a bread machine according to recipes containing yeast can negate this advantage.

More fiber, which is practically absent in white bread. Fiber stimulates intestinal motility, accelerates food absorption, and nourishes the beneficial microflora of the body.

High saturation. The calorie content of black bread is not much lower than wheat bread and is 170-200 kcal/100 g. At the same time, rye bread is a dietary product because it quickly brings a feeling of satiety and prevents overeating.

Contraindications. The disadvantages of black bread include high acidity, which makes it an undesirable product for people suffering from high acidity, peptic ulcers and other gastrointestinal diseases.

What types of rye flour are there?

The benefits of bread depend on the ingredients included in its composition. Of course, bread made from rye flour in a bread machine according to recipes tested by experienced chefs will be healthier than a factory-made loaf. First of all, the nutritional value of bread depends on the type of flour. All the most valuable things in rye grain are in the germ and shell, therefore, the coarser the flour, the more benefits it contains.

Three types of rye flour are produced in Russia:

Seeded– finely ground flour, 1 kg of grain produces 630-650 g of flour. Produced from the center of the grain, the bran particles are removed. It is white in color with a cream or grayish tint.

Ripped off– flour containing inclusions of shell particles. It has a darker color with a gray, cream, greenish or brownish tint, depending on the type of rye. Flour yield is 860-870 g per 1 kg of grain.

Wallpaper– coarse flour, produced from the whole grain, therefore contains the most bran. The healthiest bread is baked from wallpaper flour, the content of nutrients in which is 3-4 times higher than their content in bread made from refined wheat flour.

Tips for beginner bakers

Rye bread is more capricious than wheat bread. Delicious bread in a bread machine according to recipes with photos may not work out the first time. Experienced housewives advise to act in the following sequence.

• So that a bad experience does not discourage you from learning how to bake healthy bread, it is better to bake your first loaf from a wheat-rye mixture. The content of rye and wheat flour should be 50% to 50% or 60% to 40%. Rye flour does not contain gluten, so it is more difficult for novice bakers to achieve the desired crumb porosity, moisture, and fluffiness. Wheat flour will help correct the deficiency. Gradually increase the amount of rye by 10%. So gradually you will learn how to bake 100% rye bread.
• The most delicious is considered to be rye bread made in a bread machine without yeast with sourdough. There is also no need to rush into this. Start with recipes based on dry yeast. Next, try baking a loaf using briquetted yeast. The next step is a piece of old dough. And only after that start preparing the sourdough.
• The secret of rye dough lies in the optimal combination of flour and water. Not a single recipe for making black bread in a bread machine contains ideal proportions, since any flour differs in moisture content. To ensure the ideal ratio, do not pour in all the liquid at once. Leave a small amount and add according to how the dough behaves. If a lump of dough does not leave a small dough puddle underneath, you should add water. If the puddles are large and the lump is very wet, you need to add flour.

Important! Eggs are liquid. If using eggs, first beat the eggs into a measuring cup and then add water to the amount of liquid called for in the recipe.

Wheat-rye bread

Even beginners can bake wheat-rye bread in a bread machine using this recipe. The predominance of wheat flour will correct the “whims” of rye flour. The bread crumb will be fluffy and porous, and the crust will be smooth and golden brown. The recipe is for a 750 gram loaf.

Liquid components:

• water 290 ml.
• vegetable oil 2 tbsp. spoon

Dry ingredients:

• wheat flour 250 g.
• rye flour 150 g.
• apple cider vinegar 2 tbsp. spoons
• sugar 1 tbsp. spoon
• salt 1.5 teaspoon
• dry yeast 2 tsp
• additives (cumin, coriander, instant coffee drink) 1 teaspoon

Cooking method:

1. Mix two types of flour and sift it. Add cumin seeds or ground coriander directly into the flour.
2. Place the ingredients in a container in the following order: vegetable oil, apple cider vinegar, water, flour, sugar, salt, additive to taste, dry yeast.
3. Install a program for baking rye bread. Before you start baking bread in your bread machine, knead the dough with your hands. The crust will be smooth, without breaks.
4. Immediately after baking, remove the loaf from the container and leave to cool on a wire rack.

Advice: You can accurately measure the required amount of flour without a kitchen scale using a measuring cup. A 250 ml glass contains 130 g of rye or 150 g of wheat flour.

Choux Borodino bread in a Redmond bread machine

The history of this bread is indirectly connected with the Battle of Borodino. The widow of General Tuchkov founded the Spaso-Borodinsky convent, whose servants invented a recipe for custard rye-wheat bread. The bread was called “Borodinsky”, and pilgrims spread its fame throughout Rus'. Today, the ancient recipe is used almost unchanged. The exception is coriander, which began to be added at the beginning of the twentieth century.

Ingredients:

for brewing:

• rye malt 4 tbsp. spoons
• ground coriander 1 teaspoon
• rye wallpaper flour 70
• hot water 200 ml.

for test:

• welding
• water 130 ml.
• honey 2 tbsp. spoons
• apple cider vinegar 2 tbsp. spoons
• vegetable oil 2 tbsp. spoons
• salt 1.5 teaspoons
• rye wallpaper flour 400 g.
• wheat flour 80 g.
• dry yeast 2 teaspoons
• coriander seeds for sprinkling

Cooking method:

1. Prepare the tea leaves. Mix malt, rye flour and coriander. Pour boiling water over the mixture. Pour into a thermos and leave for 2 hours to saccharify.
2. Stir honey and vinegar into water. Place slightly cooled tea leaves, water with honey and vinegar, vegetable oil in a container, add dry ingredients in the order indicated in the recipe (except for coriander seeds). Recipes for bread machines from Redmond, Daewoo, Moulinex, Kenwood and other brands require the specified order of loading ingredients. For a Panasonic bread machine the order will be the opposite.
3. Select a program for preparing yeast dough. During the kneading process, push the rye dough stuck to the walls towards the center with a silicone spatula. You won’t be able to make the usual kolobok, but at the same time the dough shouldn’t crumble into slurry.
4. Smooth the surface with wet hands and sprinkle with coriander seeds. Let rise for 3 hours.
5. Set the “Baking” program, the crust is medium. Cooking time 2 hours 40 minutes.

A similar recipe with instructions is presented in the video:

Rye bread without yeast

Bread without yeast is baked with a special leaven, using baking powder or regular soda. It’s easier and more convenient to use a bread maker. For example, owners of a Moulinex bread machine with recipes for homemade bread and pastries can choose simple recipes for making rye bread without yeast with minimal participation from the housewife.

Ingredients:

• water 300 ml.
• rye flour 400 g.
• wheat flour 100 g.
• rye bran 3 tbsp. spoons
• sugar 1 tbsp. spoon
• salt 1 teaspoon
• vegetable oil 2 tbsp. spoons
• baking powder 3 heaped teaspoons

Cooking method:

1. Make sure all foods come to room temperature.
2. Pour water into a bucket, add salt, sugar and bran. Leave the bran to swell for 15-20 minutes.
3. Pour in vegetable oil. Add sifted flour and baking powder.
4. Select the quick bread/quick bake program. Time – 1 hour 20 minutes.
5. The bread must be cooled before use.

Advice: Fans of spiced bread can add grated ginger, paprika, Provençal herbs or the usual coriander and cumin when kneading the dough.

Sweet rye bread

Sweet pastries are prepared from rye flour in a bread machine with dried fruits, candied fruits, nuts, honey and spices. The addition of eggs, butter, sugar and spices makes sweet bread a delight. A dense, juicy crumb with pieces of nuts and fruits will be an excellent addition to coffee or aromatic tea.

Ingredients:

• milk 260 ml
• eggs 1 pc.
• sugar 4 tbsp. spoons
• honey 1.5 tbsp. spoons
• vegetable oil 6 tbsp. spoons
• rye flour 450 g
• dry yeast 1.5 teaspoons
• instant coffee 3 teaspoons
• salt 1/2 teaspoon
• vanilla sugar 1 tbsp. spoon
• dried apricots, raisins, candied fruits, nuts taste

Cooking method:

1. To prepare bread in a bread machine, you need to heat the milk and pour it into the bowl.
2. Add sugar, honey, eggs, vegetable oil, instant coffee to milk. Pour flour and yeast, salt and vanilla sugar on top of the liquid ingredients.
3. Set the Sweet Bread / Basic mode, the crust color is light, the bread size is large.
4. Before baking, add raisins, dried apricots, candied fruits and nuts. We are waiting for a signal. Remove the bread from the oven and let it cool completely.

A similar recipe with detailed instructions is presented in the video.

Having answered the question of what and how black bread is baked, we have only lifted the curtain on a huge number of recipes. Having set a goal to learn how to bake your own bread, don’t be afraid to experiment. Sooner or later you will master the subtleties. The reward for perseverance will be delicious, aromatic and healthy rye bread.