How to bake dark bread. To prepare the brew, we need
Content:
Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very useful, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.
Features of making rye bread
You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread machine. It all depends on what household appliances you have. But bread cooked in the oven is also very tasty. The only difference is in saving time.
How to make rye bread in a bread machine
In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.
To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:
- 1.5 cups of rye flour;
- a teaspoon of yeast;
- a spoonful of olive oil or melted margarine;
- a glass of whey;
- a teaspoon of cumin;
- salt and sugar.
Initially, rye bread was prepared without the use of sourdough yeast. Now enterprises involved in baking bakery products are introducing shiver into this product. This speeds up the production time and makes the bread cheaper.
We bake rye bread at home in a slow cooker
Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.
To bake rye bread in a slow cooker, prepare the following products:
- 350 g rye flour;
- a tablespoon of wheat flour;
- a teaspoon of dry yeast;
- a glass of milk;
- a teaspoon of salt and sugar;
- 50 g of vegetable oil;
- garlic;
- coriander.
Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.
The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.
How to make rye flour bread in the oven
If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.
For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Put on proofing for 40 minutes. Bake in a hot oven for 40-50 minutes.
Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:
- Be sure to prepare the steam.
- Knead the dough carefully.
- Put the bread in a hot oven.
- If you want a crispy crust, drizzle the hot bread with cold water after baking and cover with a towel.
- Prepare a dish in a good mood.
Rye Bread Recipes
There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.
Yeast rye flour bread recipe
To prepare a fragrant loaf of bread, you need to prepare the following products:
- 300 g rye flour;
- 300 g wheat flour;
- 400 ml of warm water;
- 10 g dry yeast;
- 1 tablespoon of sugar;
- a spoonful of salt;
- 2 tablespoons of vegetable oil.
Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.
After that, knead again and put in a mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.
Recipe for rye bread at home with flax seeds
Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. The mixture will need 600 g.
Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the bank. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.
Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the mold. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as the rye dough does not stick to the surface during baking.
The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle the bread with cold water before putting it in the oven.
Recipe for yeast-free rye bread with soda
There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.
If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Flour take 500 g, and nuts - 100 g,? a teaspoon of soda. Pour a little vegetable oil into kefir.
Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.
sourdough rye bread recipe
This is an old recipe that uses malt or a special sourdough instead of yeast. To prepare the starter, you need to take 100 g of flour and water. Flour is required rye. You should get a mass that is similar in viscosity to pancake dough.
Pour this mixture into a jar and leave for 2 days in a warm place. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mass for another day. Now put the starter in the refrigerator.
It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). Pour 50 ml of melted butter into the starter. Pour the viscous mass into the flour and knead a stiff dough. Don't forget sugar and salt.
Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.
The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.
Lithuanian beer bread recipe
This is a unique savory bread recipe. The taste is slightly sweet. A mixture of yeast and beer is used as a baking powder. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.
Ingredients:
- 500 g flour mixture (rye flour + wheat);
- a teaspoon of yeast;
- half a glass of kefir;
- a glass of dark beer;
- a tablespoon of honey;
- salt;
- 2 tablespoons of sunflower oil;
- egg.
Recipe for rye bread with cheese and nuts
To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid appears on top, add 50 g of vegetable oil and a spoonful of salt to it.
Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.
Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.
How to make rye bread at home - see below:
As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.
Baking bread in the oven is not a simple, multi-step, painstaking process. The cook who has mastered it is rightfully considered an ace. Let's try and we learn this useful thing.
To bake bread at home in the oven, you need a clear plan of action. First you need to determine what kind of bread in the oven we want to see: rye bread in the oven, bread in the oven with yeast, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, garlic bread in the oven, kefir bread in the oven . But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the option chosen, the necessary products are selected, dosages are made, portions are measured.
Bread at home in the oven will turn out only when all the rules are followed. Sift flour in time, accurately heat water or milk, knead the dough correctly, etc. Bread without yeast in the oven is also possible, but its taste is somewhat inferior to the traditional one, although experts do not deny its benefits. The correct recipe for bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Use the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you mastered should be homemade rye bread in the oven. It is very appetizing and fragrant, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become the “highlight of the program” of your holidays.
To bake bread in the oven, a recipe is required, because. the dosage of components is provided very exact. Even the simplest bread recipe in the oven consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.
When you learn how to make your own bread, when you are satisfied with your work called “bread in the oven”, recipes with photos should be shown to others. Step-by-step recipes for bread in the oven will be especially useful, as they are clear and understandable for beginners. The best way to remember how to cook bread in the oven is with a video.
People on a diet will be interested in the recipe for yeast-free bread in the oven, bread croutons in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.
The taste of bread largely depends on the products, their freshness, quality, exact adherence to the recipe and dosing. Adding components "by eye" is unacceptable.
Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.
Forms for baking bread should be filled with dough by half or two-thirds of the volume so that it has room to rise. If you bake without molds on a baking sheet, you can put a large cabbage leaf under each loaf, as was done in ancient times when baking bread in ovens.
Bread should be stored in wooden bread bins, enamel pans, covered with a towel or cloth. But it is better to store it in a ceramic sealed container.
Approach the preparation of bread should be with special respect, slowly. At the same time, our ancestors read prayers, asked for blessings from God, and only then they got to work.
Bread is one of the many food items that is almost always served with meals. It doesn't matter if it's breakfast, lunch or dinner. And a faster snack, like a sandwich, has not yet been invented. In fact, there are two main types of bread: white and dark, made from wheat or rye flour. Black bread is considered healthier due to its high content of fiber, minerals, vitamins and amino acids. Nutritionists include it in almost every healthy diet program for weight loss.
Making rye bread is quite simple. The ingredients needed for baking are sold in any store or market. You can bake it at home not only in a bread machine or slow cooker, but also in a conventional oven. There is nothing difficult in this. Rye bread is prepared with yeast or sourdough, with and without additives. Most often, rye flour is mixed with wheat flour, but it can also be prepared purely from rye. Everything will depend on the recipe you choose. I suggest you cook traditional homemade rye bread.
For him we need:
- Rye flour - 500 grams
- Salt - to taste
- Dry yeast - 8.5 grams
- Water - 300 ml
WITH mix all the ingredients and mix thoroughly until a homogeneous mass without lumps is obtained. We shift into a container, cover with a waffle towel and leave to rise for several hours. Then we crush and form a bun, it can be of any shape, but most often it is either round or oval. We make cuts on top and send to bake in preheated to 220 ° C for half an hour. Check readiness by tapping on the bread. The crust should be firm, ruddy and crispy. We take out the finished loaf, wrap it in a towel and leave to cool at room temperature. Ready.
As you can see, making rye bread is not as difficult as it might seem at first glance. But it turns out not only tasty, but also useful. For example, people suffering from diabetes mellitus and cardiovascular diseases cannot do without it. You can diversify rye pastries by adding various ingredients to it, such as nuts, cheese, herbs, and even chocolate. For example, recipe for rye bread with seeds:
To prepare the brew we need:
First, let's prepare the brew. It is better to cook it in the evening. Mix all the ingredients, cover with a towel and leave overnight for fermentation. In the morning, add flour, salt, seeds and water to the dough, you can add seasonings or herbs that you like, for example, cumin or coriander. Knead the dough and leave for another 1 hour to rise. In the meantime, prepare a baking dish: grease with oil, or simply cover with baking paper. Then we form a loaf, put it on a prepared baking sheet and leave for another 1 hour. Then we send the bread to the oven preheated to 250 ° C for 15 minutes. Next, lower the temperature to 180 ° C and bake for about 50 minutes more.
With a lack of vitamins, especially in the autumn-winter period, homemade rye bread is just perfect. A couple of slices of such bread a day will help keep your immunity in good shape and not get sick!
Homemade rye bread is a traditional and satisfying addition to any meal. As a basis, we suggest using premium flour. Let's figure out together with you how to make delicious rye bread at home.
Rye bread at home
Ingredients:
- rye flour - 315 g;
- wheat flour - 315 g;
- warm boiled water - 405 ml;
- instant dry yeast - 10 g;
- white sugar - 10 g;
- salt - a pinch;
- refined oil - 15 ml.
Cooking
To make real rye bread at home, first dissolve dry yeast in lukewarm water. Then throw sugar, fine salt and leave the dough for 15 minutes. When a “cap” appears on top, pour in a little oil and mix. Sift both types of flour several times and mix together. Pour the yeast water into the dry mixture, knead the stiff dough, wrap it in a film and put it in the heat for 65 minutes. After that, knead thoroughly again and put it in a mold for 40 minutes. Put the bread in the oven for about 45 minutes and bake at a temperature of 185 degrees.
Homemade rye flour bread in the oven
Ingredients:
- rye flour - 505 g;
- wheat flour - 505 g;
- water - 990 ml;
- instant yeast - 15 g;
- vegetable oil - 35 ml;
- fine salt and sugar - a pinch each;
- seeds - to taste.
Cooking
Before baking real rye bread at home, dissolve dry yeast and sugar in a small amount of boiled water and leave for about 25 minutes. Next, pour the mixture into a large bowl, add the remaining water, oil and throw salt. We combine the sifted rye flour with wheat flour and pour small parts into the yeast mixture. We knead the soft plastic dough with our hands, throw the peeled seeds, put it in a warm bowl and tighten it with a film on top. Let the dough rise for an hour, and then put it on a table sprinkled with flour and knead for a few minutes. Then we divide it into 4 parts and roll each into a bun. We spread the blanks on an oiled baking sheet, make cuts in each lump with a knife, sprinkle with flour and leave to stand for 1 hour. Next, we coat the surface with milk so that a glossy crust appears on the bread later. We bake loaves for 40 minutes at a temperature of 220 degrees. Carefully transfer the hot bread to the board and cool, covered with a towel.
Recipe for rye bread at home
Ingredients:
- rye flour - 355 g;
- wheat flour - 350 g;
- yeast - 1 teaspoon;
- kefir - 165 ml;
- beer - 205 ml;
- honey - 10 g;
- salt - a pinch;
- egg C1 - 1 pc.;
- vegetable oil - 20 ml.
Cooking
Pour both types of flour into the bucket of the bread machine, throw in the yeast, pour in kefir, beer, put honey and a pinch of salt. We close the device with a lid, set the “Rye bread” mode and knead the dough. Then leave it to proof for 2 hours and bake for 50 minutes until golden brown.
Rye bread can be cooked at home in the oven with a variety of additives: olives or 
olives, sliced, crushed nuts, grated cheese, almond flakes, pumpkin seeds, etc. We mix the selected ingredients with rye flour before pouring it into the yeast mixture. You can also add sweet ingredients to taste - chopped dried apricots, prunes, dates, raisins or cinnamon.
After that, put the dough with additives into an oiled form and leave to proof for 2 hours, covered with a towel. Next, we coat the surface of the loaf with milk and, if desired, thickly sprinkle with cumin, poppy seeds, seeds or sesame seeds.
Rye bread is certainly one of the most interesting products both in terms of taste and in terms of preparation.
Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.
However, you should definitely try your hand.
If you scrupulously follow the recipes, adhere to all the nuances of the technology, then the result promises to be truly impressive.
Freshly baked bread has magical properties - it rarely disappears from the table at such a speed, but if hot rye flour loaves, then, as a rule, not a crumb remains.
Rye bread at home in the oven - the basic principles of cooking
There are many technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, with specially prepared sourdough or brewed.
All this variety is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.
Quality flour is always dry and soft. When squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.
Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.
At home, rye bread is baked with the addition of wheat flour in strictly indicated proportions according to the recipe, which is not desirable to change.
Also, if it is specifically stated in the recipe, do not change the temperature. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different dough recipes, there is no universal rule here, be careful!
"Borodinsky" rye bread at home in the oven
420 gr. quality rye flour;
50 ml non-aromatic, sol. oils;
150 ml low-fat milk;
130 gr. white flour;
1.25 liters of purified water;
Table. a spoonful of white sugar;
One table. a spoonful of maltose syrup;
Three table. spoons of rye (red) malt;
10 g of fine, evaporated salt;
Coriander seeds - 3 tsp;
Dried cumin seeds.
1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.
2. After that, immediately start preparing the dough. To do this, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.
3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them in the process.
4. Add salt and stir it evenly over the flour.
5. Then pour in the dough that has increased in volume, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.
6. The dough should be soft and very sticky, so in the process, hands are slightly moistened with vegetable oil.
7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.
8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.
9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.
10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.
11. Bake such bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.
Choux rye bread at home in the oven
30 grams of ordinary bread yeast;
200 gr. coarse rye flour;
Refined sugar - 2 tbsp. l.;
350 grams of baking flour;
Good rye (dry) malt - 2 tbsp. spoons.
1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.
2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.
3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.
4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.
5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.
6. Cover the container with the dough with a cloth towel and leave for three and a half hours.
7. Turn on the oven, place a metal saucer with water on the bottom shelf, and heat to 220 degrees.
8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.
9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.
10. Then take out the form and remove the loaf from it, wrap it in a towel and leave it for three hours, during which time the loaf will “ripen”.
Sourdough recipe for baking rye bread at home in the oven
The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.
Ten st. spoons of coarse rye flour;
10 grams of sugar;
A two hundred gram glass of water.
1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.
2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.
3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.
4. Please note that the sourdough should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.
5. On the third day, the sourdough acquires a characteristic smell of sour bread, this is normal, just such a result is needed.
6. Add flour again, if necessary, dilute with water and leave again for a day. Completely sourdough will be ready on the fourth day.
7. Add flour and water again, stir. Take the required amount for making bread, and tightly close the rest, put it in the refrigerator for storage.
8. The storage starter needs to be “fed” with flour once a week, otherwise it will “die”.
Rye bread at home in the sourdough oven
Purified water, boiled, chilled - 300 ml;
Frozen sunflower oil;
4 cups rye (peeled) flour;
300 ml of sourdough according to the above recipe;
A small pinch of coriander;
50 grams of white granulated sugar;
Good malt (replaced by dry rye kvass) - 2 tbsp. spoons;
60 gr. sunflower seeds (without husks).
1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave for 5 hours to approach. In the process, the dough will increase approximately three times.
2. Brew malt or kvass in 90 ml of boiling water, cool and add to the dough that has come up by this time.
3. Pour spices, sugar and salt, pour in oil and knead the dough.
4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill out the forms with a test by one third.
5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.
6. Bake from 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.
Rye bread at home in the oven, kefir-yeast
150 gr. white and 250 gr. rye, coarse flour;
Purified, non-aromatic oil - 1 tbsp. l.
200 ml of curdled milk, or sour kefir, low-calorie;
1 tsp dry yeast;
Garden salt and granulated sugar - 1 tsp each.
1. Warm dairy products in advance to room temperature.
2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.
3. Pour the rye and baker's wheat flour into a mixing bowl, gradually add the yeast and mix well, stirring the yeast evenly over the flour.
4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.
5. Properly kneaded dough is elastic, smooth and soft.
6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.
7. Pour in a little and evenly the oil, knead with your hands until completely absorbed.
8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.
9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form a round loaf out of it.
10. Transfer it to parchment in a roasting pan and leave, covered with a towel, for half an hour, for the final "proofing".
11. Bake at 200 degrees for about forty minutes.
12. Before placing the baking sheet with the dough in the oven, sprinkle it with plenty of water on the walls.
Quick, yeast-free, rye bread at home in the oven on kefir
Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;
Wheat white flour - two glasses;
One glass of "coarse" rye flour;
0.5 tsp baking soda;
A little mixture of aromatic "Provencal" herbs;
1 tsp refined sugar.
1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. You should not do this on the stove or in the microwave, it is best to do this on a battery or by placing a container of sour milk in warm water.
2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.
3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.
4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.
5. After that, make a longitudinal cut and a few more across the future loaf and place the form with the dough in a preheated oven.
6. Bake the bread from half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.
7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.
"Karelian" rye bread at home in the oven
100 grams of flour, rye;
A mixture of anise with cumin and coriander, about 8 g;
50 grams of malt;
300 ml of water (in tea leaves);
Baking flour - 650 grams;
10 grams of fresh (bread), or 5 grams of "dry" yeast;
250 ml of water (in a dough);
50 grams of a mixture of raisins and dried apricots;
45 grams of honey;
1.5 tsp boiling (fine) salt;
200 ml of water (in the dough);
80 grams of molasses.
1. First, prepare the tea leaves for the dough. Grind seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.
2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.
3. Before kneading the dough, soak pitted raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.
4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.
5. Gradually adding wheat flour, knead a soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.
6. After two hours, move the dough onto the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.
7. Transfer the dough into a mold or just on a baking sheet, on parchment, for proofing for one hour.
8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.
Rye bread at home in the oven - tricks and tips
Do not overexpose the dough during proofing, otherwise it will tear during baking, and tears will appear on the surface of the baked bread.
The softer the kneaded dough, the more porous the structure of the bread itself.
In order for the bread to rise evenly during baking, stick pasta into the dough in several places.
Rye bread will bake better if there is a container of water in the oven. Also, before putting the brazier with the dough, the walls of the oven are sprinkled with plenty of water.
When kneading the dough, you must strictly observe the recommended proportions. The crumb of rye bread, baked from too thin dough, is sticky and too wet. From thick - too dense and quickly stale.
. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.
If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.
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