Bread with rye flour in a bread machine. Special recipes for rye bread for a bread machine

Bread is the basis of human nutrition. It is known all over the world in one form or another and is the most revered and respected product. It should be noted, however, that currently there is great amount recipes for it. Each specific type flour product can be prepared with various methods heat treatment. For example, rye bread in the oven, the recipe of which involves the use of one type of flour, can also be baked in the oven, in the oven or in the slow cooker. At the same time, its recipe remains unchanged, since it involves manual kneading. However, when it comes to talking about such a device as a bread machine, then rye bread should be cooked a little differently.

Mixing problems

The fact is that with automatic kneading using household devices, some problems may arise. For example, rye bread in a bread machine, the recipe of which is based on one type of flour (peeled rye), simply will not be able to cook properly, because the components simply cannot mix properly. Rye flour does not have the same gluten as wheat flour, which means it cannot be turned into dough by automatic kneading. Therefore, additional components designed for a specific device are added to such bread.

Ingredients

Recipes for rye bread for a bread machine are based on the addition of wheat flour. Therefore, for cooking you will need:

- wheat flour 2 grade - 200 gr;

Peeled rye flour - 400 gr;

Dark malt - 2 tablespoons;

Molasses - 1 tablespoon;

Dry yeast - 1.5 tsp;

Water - 300 ml;

Salt - 1 tsp;

Sugar - 1 tablespoon;

Bookmark

Recipes for rye bread for a bread machine require the correct bookmark. This is the only way to ensure correct mixing without user intervention. First pour some water. Then salt is dissolved in it. The next step is loading wheat flour. It contains gluten and will help the dough mix well. After that add molasses and sugar. They can be mixed with flour a little with a silicone spoon. Recipes for rye bread for a bread machine suggest that at the initial stage, the salt will be separate from the yeast, so they are mixed with rye flour and fall asleep after sugar, along with malt. Only after that the water is poured.

Baking

After all the components are stacked, the weight of 900 g is set on the device. and mode for crust. Some recipes for rye bread for a bread machine require additional components. Therefore, when the device beeps, raisins and cumin are added to the dough. After the time allotted by the program, the baking will be ready. In this case, the bread will get a crispy crust, which not everyone likes. To make it soft, the finished product is not taken out of the oven immediately, but allowed to brew for a while. Thus, the crust of bread will be steamed and will be soft. At the same time, do not wrap fresh pastries in plastic bag because then it will ban. It is necessary to wait for it to cool completely.

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

A few years ago, when I bought a bread maker, 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 - to bake delicious and beautiful bread, seemed out of reach. But, by nature, I am a man - stubborn to the point! And that's what worked in the first place. ;)

That's why: Rule One! Never give up! Do not give up, but keep looking for YOUR bread again and again!

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

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

It must be firmly understood right away that not a single recipe is an axiom!

Even in GOST recipes, for example, the exact amount of water is not indicated. 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 variety differs in moisture content. Therefore, it is difficult to specify the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.

It was not for nothing that I gave at the beginning links to the journals of two luminaries of baking. Read them! Let, at first, it will seem like books from the 1000 and one nights series! After all, luminaries bake rye bread exclusively on sourdough, and this very sourdough seems at first terrible beast. And if a hare also lives in your soul, which every time goes into a panic, then you and I are on the way! Let's go side by side with 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, sorry. Here .., 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 a 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". Then I baked bread on a piece of old dough (self-fermented) -. And only then ripened 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. At that time, I still did not know much (in particular, that in rye dough there is no gluten, and, therefore, he does not need a long batch, there is nothing to develop there!), Therefore, the technology of Darnitsky and subsequent breads with b O higher content of rye flour:,, differs from later breads: and. There is not much rye flour in Darnitsky, which is why the technology with a long batch came up. 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.

So it was with me... But everything can be different for you... if you are braver and more talented...

So we've got the recipe. Collected everything necessary ingredients and dishes on the table. Then everything was filled up, poured into the oven and sent the dough to knead. Remember that rye dough does not require a long kneading. We just need to mix all the ingredients well. ( Important point! Because of the poorly mixed dough, the bread may turn out to be "gummy"!) I chose for myself a batch on the Pizza program, equal to 15 minutes. Next on the program 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 (raise) in the switched off oven with the lid closed until it increases (rise) by 2 - 2.5 times. This can happen after 40 minutes or 4 hours depending on room temperature and yeast strength. Why Pizza? Well, I just love this program. On Dumplings, the dough clobbers more ...

What should be a rye bun?

It shouldn't be liquid. More like matte. It is denser than wheat, but more moist. It sticks to your hands (and generally to anything! Cheerful). The more rye flour, the more sticky.

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

The circle under the bun 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 be cracked. I would add 10 ml.

My advice: when baking rye bread, do not add to the dough in in full written in the recipe, water (liquid). For example, the recipe says 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 the kneading takes place, I figure out what exactly he wants according to the state of the kolobok ... If I add something to the kolobok, then for the duration of the kneading I cover the bucket from above lying (flat) plastic bag(someone covers it with a towel, but I’m with a bag, it’s not a pity to throw it away ...)

It happens that during kneading the dough does not want to gather into a bun, but spreads over the bucket and sticks to the walls. We must help! ;) We take in hand silicone spatula and push the dough towards the center. Try another option, you might like it: add half of the vegetable oil included in the recipe towards the end of the batch, 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 the formation of the bun, it turns out to be angular. Then, immediately after kneading, before proofing, we moisten our hands in warm water and smooth the crest to it. We try to do it affectionately and gently, while you can whisper something good to him, because “an affectionate word is also pleasant for a cat!”

Additives.

Often there are "special additives" in the recipes for rye bread. 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 which additive - what gives 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 raising the dough and fluffiness of the bread, because this gluten is not in rye flour.

Dry sourdough:

Extra-R- with taste of malt, gives bread more saturated color and malty sweet aftertaste. Added in a quantity of 1-1.5 tsp.

Agram- white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon, and then the vinegar is not needed. Let's try the bread, and decide for ourselves - maybe we need a little sourer. Next time we will add another half a teaspoon (and in order not to forget - write it down in a notebook!). But these two additives are simply called dry sourdough, in fact, in fact, they are simply flavor additives And real sourdough they cannot replace.

Malt, Well, the taste of malt is well known to many ... Kvass, dark beer, bread: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is he who gives rye bread a dark color.

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of 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 the water with potato broth- also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it is better to dilute them with water beforehand). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives extra color. If you take instead of sugar buckwheat honey or Brown sugar, 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 includes hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the composition, then in the recipe it must be reduced.

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! Time for proofing will take not an hour or two, but as much as necessary in each specific case! Landmark - an increase in the test by 2-2.5 times. It is important not to miss the moment! For poorly risen bread will be unbaked inside, and the dough that has rested will look like a sponge - with holes that are difficult to fix, and after Baking the bread will turn out to be with a concave roof.

advice from Andreevna:

Quote

after 1.5 hours (didn’t look there) I went up under the roof and was all nostril, obviously stopped. I besieged him maleho (turned on the pizza literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I already looked at him. It rose a little above half the bucket, and I turned on the pastries. Everything worked out, the bread turned out!

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

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

The dough has risen. You can put on baking. But for beauty, before baking, you can grease the roof. Bread is smeared quickly and gently, without pressure, using a silicone brush, either with a beaten egg or yolk - for me, this best options... And also 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 more time needed for baking. Well, accordingly, 600 grams of flour takes more time than 400.

Is it possible to bake rye bread on automatic programs? Of course it is possible. But in this case, we get a "pig in a poke" at the output. After all, no one brought beauty to bread and did not put their soul into it ... What has grown, has grown!

Warm rye bread cannot be cut! It is necessary to let it cool completely on a wire rack, covering it with a linen towel, because right up to the very end of the temperature drop inside the bread, the process of ripening goes on!

And finally...

Taste is a delicate matter! Feel free to change something in the original recipe to your liking.

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

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

From an article about Bread from the Concise Encyclopedia household for 1960.

Cutting the cooled loaf good bread, you can see the same small pores - this is fine-pored bread. If the dough is not sufficiently fermented, poorly kneaded, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. If the dough is not sour or sour, rotten flour, or if freshly baked bread has been crumpled, the crust lags behind the bread.

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

The readiness of the dough or dough is determined by the height of the 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 a finger and released, then if the fermentation is insufficient and the dough is not ready, the hole from the finger quickly levels out; during normal readiness, the hole levels out slowly, and with excessive fermentation of the dough, the hole remains.

Well fermenting dough has a convex shape, strongly alcohol smell 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 if the bread has risen enough, you can make a test: put a piece of the prepared dough in cold water. A piece first serves 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 hot water, then cover the loaf with a clean, dry linen napkin. In this case, the crust becomes softer.

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

Delicious rye bread 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.

Cooking

We lay out the products in the capacity of the bread machine in this order: warm water, sugar, salt, vegetable oil, wheat flour mixed with rye, dry yeast. We install the container in the bread machine, select the program "French Bread", set the weight of the bread - 750 g and the crust - medium. We press the "Start" button. Since the weight finished product small, then in the process you need to monitor what kind of dough is obtained so that the bread comes out more even, the dough can be trimmed with your hands. And when the process of heating and raising the dough starts, 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 the wire rack to cool.

Yeast-free rye bread in a bread machine

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.

Cooking

We put all the ingredients in the bread machine, here you need to pay attention to the recommendations on the order of laying the products that the manufacturer gives. We install the program "Baking rye bread", select the weight - 900 g, the color of the crust - medium. Rye bread rises slowly, sometimes even only at the beginning of the baking process.

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

Chouxed rye bread in a Panasonic bread machine

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.

Cooking

If you have a Panasonic SD-253 (252, 254, 255) bread machine, set the "Gluten Free" mode, if Panasonic SD-2500 (01, 02) - the "Basic Fast" mode. You can use any blade for kneading, but a blade specifically for rye bread will make the kneading process easier. Brewing malt boiling water and let stand 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 back to the malt: add warm boiled water, mix and pour the resulting mixture into the container of the bread machine. We install the container in the bread machine and turn on the “Gluten Free” program. The kneading of the dough begins immediately, which will last 15 minutes. After 3 minutes from the beginning of the kneading, taking a long spatula, you can help the process by manually stirring the dough, especially in the corners of the mold. Now we detect 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. At the same time, the lid of the bread machine does not need to be opened so that the dough does not settle. When the process of baking rye bread in the bread machine is over, put it on a waffle towel and leave it for 2 hours.

Buying good and tasty bread, of course, is not difficult now. But nothing tastes better than homemade hot bread ears baked in a bread machine. If you decide to bake bread yourself, believe me, you will get the most delicious, and, moreover, healthy. We are offering to you great recipes bread for the bakery.

The bread maker is an amazing technique. She not only bakes bread product but still kneading the dough. This device will allow you not to get dirty own hands, knead the dough perfectly, and end up with delicious bread faster than after baking in the oven. In addition, the bread maker significantly reduces financial and time costs, since after cooking it is not necessary to wash a large number of utensils.

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

• Rye flour - 1.5 tbsp.
• Yeast - 1 tsp
• Melted margarine - 1 tbsp.
• Serum - 1 tbsp.
• Cumin - 1 tsp
• Salt and sugar

• Place food in the bread machine
• Close it, set the desired mode. Often such bread is baked in the “Basic Bread” or “Rye Bread” mode.
• Select the Loaf Size and Color options
• Press the "Start" button

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

An important tip: when preparing any bread, 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.

Redmond Bread Recipe

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

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

• Rye malt - 4 tbsp.
• Ground coriander - 1 tsp
• Rye wholemeal flour– 70 g
• Hot water - 200 ml
• Water - 130 ml (for the test)
• 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 wholemeal 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 composition in a thermos for about a couple of hours.
• Add vinegar with honey to the water. Stir. Add tea leaves, vinegar-honey composition, oil to a separate bowl. Stir in the rest of the ingredients, except for the coriander beans. Put them in the order indicated in the recipe - sequentially.
• Turn on the "Cooking" mode yeast dough". When the dough is kneaded, try to direct it with a spatula to the central part.
• Level the surface, sprinkle it with coriander. Set aside to fit.
• Bake the bread in the “Baking” mode with a medium crust.

Mulineks bread recipe

The Mulinex bread machine is considered the smartest among such equipment. It is quite modern in terms of design and functionality, and at the same time it makes it possible to bake hot bread according to the recipes of our grandmothers. Of course, the taste of home-made bread cannot be confused with the one bought in the supermarket.

So, in order for you to get fragrant pastries, take the right amount of ingredients:

• Wheat flour - 650 g
• Water - 350 ml
• Vegetable oil - 3 tbsp
• Sugar - 1 tsp
• Salts - 0.5 tsp
• Dry yeast - 1 tsp

Perform the following manipulations:

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

This is how you knead the dough. You can bake whatever you want out of it. For example, buns or bread.

Panasonic Bread Recipe

Many housewives, when they buy a Panasonic bread machine, are lost. Because they don’t know exactly the recipe, thanks to which bread can be made in it. Don't be scared. The bread maker is actually pretty easy to use. We suggest you try baking ordinary white bread. And for its preparation, 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 the yeast into the bowl of the bread machine
• Pour in the flour
• Add salt
• Using a measuring cup, measure out the required amount of water. Pour into the bowl
• Pour flour
• Put in the oil last. Chop it up 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 option that our ancestors baked. Also try the following recipe.

To prepare, take the right 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
• Sugar - 2.5 tbsp.
• Cumin - 1 tsp
• Vegetable oil - 1.5 tbsp.
• Dry active yeast- 2 tsp

Perform the following manipulations:

• Pour malt with hot water, stir quickly, add cumin
• Take the rest of the ingredients, put them in the bowl of the bread machine, add the prepared malt
• You put special program and wait until your bread is baked

whole grain bread recipe for bread machine

Whole wheat bread ears, according to many nutritionists, is considered very useful. It is nutritious and contains a lot of useful elements. cook delicious bread with the help of a bread maker - simple and, at the same time, convenient. You only need to prepare the right amount of ingredients required by the recipe:

• Whole 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:

• Warm up some water, dissolve honey in this water
• Put all the ingredients into the bowl of the bread maker
• Turn on the bread maker, select the desired mode: bread size, crust color
• Press the "Start" key
• After the oven beeps that the bread is ready, take the loaf out to cool down.

Recipe for white bread for a bread machine

Cooking bread products home is hard work. Many grandmothers spend a lot of time every day kneading the adze, waiting for it to fit, and baking bread. But you can significantly shorten 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. For cooking, take next set products:

• Wheat flour - 420 g
• Dry yeast - 1 tsp
• Vegetable oil - 2 tbsp.
• 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 sugar and salt
• Pour water with vegetable oil
• Close the lid, set the mode to "Classic Bread"

When the bread is baked, it is advisable not to eat it hot. Be patient a little. Only in this way you can enjoy the taste of fragrant, homemade pastries.

french bread recipe for bread machine

Take the right amount of food for cooking:

• Wheat flour - 400 g
• Water - 230 ml
• Vegetable oil - 1.5 tsp
• Fast-acting dry yeast - 1 tsp
• Table salt - 1 tsp
• Sugar - 2 tbsp.

Do the following:

• First, add liquid ingredients - oil and water to the bowl of the bread machine.
• Then put dry
• Set oven to French Bread
• After 3.5 hours you will have a delicious loaf of bread

Recipes for yeast-free bread for a bread machine

Bread baked without yeast - 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, at your discretion, bran - 50 g
• Soda - 0.5 tsp
• 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 maker
• Set the desired mode
• Wait until the bread maker beeps - 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 to make sandwiches out of it. Try to bake bread according to this recipe at least once - and you will use it all the time. Prepare for cooking next quantity ingredients:

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

Execution sequence:

• Load the indicated ingredients into the bread maker mold. 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 when the dough is kneading, otherwise it will settle.

Recipe for delicious bread for a bread machine

There are a very large number of recipes. We offer you bread with a slightly sweet aftertaste and a dizzying aroma.

So, prepare the following amount of products:

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

Execution algorithm:

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

cornbread recipe for bread machine

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

During cooking corn baking you should know that thanks cornmeal, the product is very crumbly. Therefore, strictly adhere to our recipe. Take this amount of food:

• Wheat flour - 450 g
• Cornmeal - 100 g
• Milk - 350 ml
• Butter - 35 g
• Salts - 1.5 tsp
• Sugar - 2 tbsp.
• Turmeric - on the tip of a knife
• Fast-acting yeast - 1.5 tsp

To prepare, follow these steps:

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

sourdough bread recipe for bread machine

If you decide to bake this homebaked bread, you will have to purchase a special bread machine. Because not everyone can do this job. It is desirable that the "Home Baker" program be present in it. This program allows you to customize the technique yourself, therefore, it is ideal for next recipe. If the first time you fail to bake bread, try again. For the recipe, take the following ingredients:

• Home 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
• Pour flour
• Set the program "Home baker"

Recipe for buckwheat bread for a bread machine

By adding buckwheat flour to the usual wheat, you will get the most 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 oils - 1 tbsp.
• Dry yeast - 1 tsp
• Sugar - 1 tsp
• Salt - on the tip of a knife

If you want a loaf bigger size, 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 the rest of the ingredients
• Set the mode to "Basic"
• Wait until the bread is baked, take out the loaf

Recipe for bread with bran for a bread machine

Bran is a valuable ally that helps during the diet. They contain many dietary fiber. It is they that make it possible to satisfy hunger, improve the efficiency of the intestines and lower the number of cholesterol in the body.

To prepare, take:

• Milk - 1 tbsp.
• 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
• Pour 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, which includes bran. Thanks to them, carbohydrates are absorbed into the blood stream more slowly, while not 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 mass into the bowl
• Install the program "Basic Bread"

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

Recipe for kefir bread for a bread machine

When you start baking bread, consider what the manufacturer of your bread machine advises. Since often such a technique differs from each other. To prepare the next loaf, take:

• Wheat flour - 0.265 kg
• Rye flour - 0.265 kg
• Oatmeal - 0.125 kg
• Kefir - 0.330 l
• Vegetable oils - 0.050 l
• Bran, sesame and flaxseeds- 0.075 kg
• Honey - 2 tbsp.
• Salts - 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 into the mold
• Set the program "Keks"

Sample ready bread better when cold.

A bread maker is not only convenient, but also necessary for everyone. modern hostess. Indeed, in the daily turmoil, sometimes you just want to relax, and in the evening - enjoy homemade bread. And now for this you do not need to stand at the stove for half an evening. The baker will do everything herself. The main thing is to choose correct 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

Borodino bread is incredibly tasty and healthy, especially if it is baked on its own. Modern manufacturers came up with a special device that greatly facilitates the cooking process, and it is called a bread machine. Exist different recipes making rye bread in it. You should definitely get to know them.

How to bake rye bread

Here are a few tips and tricks to help you make perfect baked goods:

1. It is best to make homemade sourdough bread, but if you are just learning, it is better to bake it with yeast. To more complicated recipes move on later.
2. By itself, rye contains some gluten or gluten, which is responsible for the viscosity of the dough. This substance can be added separately to change the taste of baked goods.
3. To make it easier to learn how to bake, first mix rye flour with wheat or some other. Use a ratio of 60:40%, gradually change it.
4. Leave a little water from the serving indicated in the recipe. Then you can add it if the dough is not kneaded well.
5. Do not cut hot pastries, because they continue to cook even after the appliance is turned off. First, cool the loaf, but not in the appliance, but on the grate under natural fabric. If you don't wait until it cools, the dough may stick to the knife. It is best not to touch the loaf for about an hour. The only exceptions are bread makers with a keep warm function. In them, the product is allowed to keep for some time.
6. If you want to make the pastries darker, you can add a little instant coffee. To give a sour taste, a drop is suitable apple cider vinegar. Many people add malt or a mixture to make dry kvass. Some hostesses are just tinder small piece apples to replace the vinegar.
7. If there is no vegetable oil for the recipe at home, replace it with melted butter.
8. The cooking liquid (milk or water) should be slightly warm.
9. Store the product at room temperature no more than three or four days.
10. Follow the exact dosages indicated in the recipe.
11. It is advisable not to open the lid of the appliance during cooking.
12. The product will turn out dense, do not be upset if it does not rise too much. Lush and airy, it should not be.

Rye flour bread recipe

There are a huge number of options for preparing such pastries. By adding different ingredients, you can give it new flavor notes, make it more fragrant. Spices, herbs, flax seeds, cumin, cardamom, sesame are perfect. Some housewives add vegetables, cheese, ham, herbs, garlic. Kvass or dark beer give a special taste to pastries. If you do not know how to bake rye bread in a bread machine, try several recipes at once and choose the best one.

sourdough

The cooking process is divided into two stages. First, make a sourdough from the following ingredients:

• peeled rye flour - 0.1 kg;
• water - 100 ml.

Cooking:

1. Heat water to 40 degrees and mix the ingredients. Cover, but not tightly, keep warm. Mix once a day.
2. On the second or third day, the starter will begin to ferment, bubbles will appear, the consistency will change, it will become much larger in volume. When this happens, add 0.1 kg of flour and 0.1 l of warm water per day to it. At the same time, take away half of the old mixture and throw it away.
3. You can bake bread on a four-day sourdough, but it will be tastier if it stands until the sixth day. By adding ingredients regularly and discarding some of the starter, you can use it for about 15 loaves.

Products for rye bread in a bread machine:

• sourdough - 0.4 kg;
• warm water - 160 ml;
• peeled rye flour - 400 g;
• salt - 10 g;
• sugar or honey - 15 g;
• vegetable oil- 25 ml;
• spices or other additives - optional.

Rye sourdough bread in a bread machine is prepared as follows:

1. First, add water and oil to the bucket, then all the dry ingredients. The sourdough is placed last in the container.
2. Set the top to medium brown.
3. Based on the model of your bread maker, select the appropriate program. May be gluten free. Cooking time should be 3.5-4 hours.
4. When cooking is finished, put the loaf on the wire rack, wait until it cools down, and then you can cut it.

Wheat-rye bread

For the recipe you will need the following ingredients:

• water - 0.3 l;
• granulated yeast - 15 g;
• cocoa powder - a couple of tablespoons;
• instant coffee- 10 g;
• vegetable oil - 40 ml;
• wheat flour - 0.4 kg;
• sugar - 1.5 tbsp. l.;
• rye flour - 300 g;
• salt - 10 g;
• sunflower seeds - 50 g.

Recipe for rye bread for a bread machine:

1. IN warm water dilute cocoa with coffee and sugar. Pour the mixture into the bowl along with the oil, stir.
2. Add all remaining dry ingredients.
3. Set the medium crust and select the mode in which the cooking time is 3-3.5 hours. Whole grain bread is suitable. At the last batch, add the peeled seeds.

Yeast-free

For the dish you will need the following ingredients:

• kefir - 300 ml (you can take 150 ml and add the same amount of water if you want to reduce the calorie content of the product);
• rye flour - 600 g;
• bran - 50 g;
• soda - 5 g;
• sugar - 15 g;
• salt - 1.5 tsp;
• flax and sesame seeds - 50 g;
• vegetable oil - 50 ml.

Yeast-free rye bread in a bread machine is done like this:

1. Lightly fry the flax seeds, sesame, bran in a pan.
2. First, add all the liquid ingredients to the bowl, and then the dry ones.
3. Choose a medium crust and a program that is at least 3.5 hours long.

Rye flour with malt

For cooking you will need the following ingredients:

• water - 410 ml (80 ml of boiling water);
• malt - 40 g;
• salt - 15 g;
• rye flour - 330 g;
• sugar - 50 g;
• wheat flour - 230 g;
• coriander - 1 tsp
• vegetable oil - 30 ml;
• dry yeast - 2 tsp

The process of making rye bread in a bread machine.