What kind of bread will be made from rye flour. Rye bread with yeast in the oven

I found even those times when bread at home was cooked only on sourdough. How delicious it was! High-quality, finely porous, soft, slightly sour, but so fragrant. Now everything is cooked in haste, with yeast, not allowing the dough to ripen properly. This is probably modern, but as for me, the best rye bread can be obtained only by cooking it with sourdough. This is a gourmet pastry. Those who understand and love the taste of real bread. It is possible to distinguish at a glance by the consistency of the crumb, what type of flour it is made from and whether it contains wheat. 100% rye, made from rye flour alone, is heavy in itself, does not rise during baking and slightly resembles plasticine in texture. It is tasty, contains fiber, vitamins, but you won’t eat much of it, especially if you have stomach problems. Even when cumin, raisins, honey, apples, nuts are added to it, it must be eaten with caution. Therefore, it is better to mix two types of flour - wheat (60%) and rye (40%). The loaf turns out to be a little lighter in color, but it will taste like Borodinsky. If you are interested, I will be happy to share both the sourdough recipe and a simple way to make rye bread at home in the oven, step by step and with a photo.

What is rye sourdough?

It is such a substance, consisting of flour and water. All! But properly cooked, it will make such bread for you that you will immediately and forever refuse store baking. True, before starting the dough for bread, you first need to grow a sourdough. Let's see how it's done.

First day

We take 25 gr. Rye (peeled) flour and 25 ml of water at room temperature. We mix in a jar of 500 ml, cover with gauze or a lid, do not twist, but simply cover and put in a warm place (home temperature - 25-27 ° C - not higher). The consistency will be dense, do not be afraid, everything is correct, as it should be. We leave for a day.

Second day

Add 50 ml of water and 50 g of flour to the jar. Stir and again keep the day warm.

The third day

The bubbling process begins and it is necessary to “feed” the mass so that it begins to grow actively. Add 100 g flour and 100 ml water. Stir and wait 24 hours.

Fourth day

The sourdough is actively growing and bubbling. We send it to the refrigerator covered with gauze or a lid. Every 3 days we feed by adding 20 ml of water and 20 g of flour.

Fresh sourdough smells nice, there should not be an incomprehensible crust on the surface. For the preparation of rolls, different recipes indicate different amounts. I measure with a tablespoon. If you are a beginner, strictly adhere to the proportions of the recipe. By learning, you can determine the amount yourself.

Homemade rye sourdough bread

Well, our sourdough is ready, you can start kneading bread. This is also not a quick process, but it is worth it to enjoy the taste and aroma later. And what a crisp, beyond words.

We will need:

For steam:

• room temperature water - 200 ml;
• sourdough - 2 tablespoons;
• rye flour - 200 gr.

Mix everything in a deep bowl and cover with cling film. Leave to proof in a warm place for 4 hours. The dough should double in size and bubble up.

Cooking dough. Add to the dough 200 gr. rye flour and 200 ml. water, 2 tbsp. sugar and 1 tsp. salt. We mix everything well. Someone does it in a combine, and someone works with their hands. Gradually add 300 gr. white flour. Do not pour out all at once, the quality can be different (humidity, gluten). We knead. We spread the workpiece in a greased form, cover with cling film and let it brew for another 2 hours in a warm place. The dough should double in size.

We turn on the oven at 210-220 ° C and, after lubricating the surface of the loaf with water, set it to bake for 40-50 minutes. We take out the loaf and, covering with a towel, let it cool completely on the wire rack. If willpower is enough to endure until it cools down completely. You can sprinkle on top before baking with caraway seeds, seeds, sesame seeds, flax seeds.

Rye bread with malt

I really like bread with malt, dark, fragrant. It is very useful for our body - rich in trace elements, contains protein, amino acids. Checked on myself. Really positive effect on the digestive tract. This means that I cook all “black” bread only with dark malt. You don’t need a lot of it, 3-5 tbsp. I pour boiling water over dry malt so that the color of the baking becomes saturated and the aroma is enticing. The smell of the right mixture is sweetish. If you feel bitterness or harshness, then the product is not of high quality. They also sell malt in liquid form, but I’m already used to loose malt, and I don’t change my habit.

Reference: malt is a product made from grains of barley or wheat, but barley is more popular. Varieties of bread: "Borodinsky", "Amateur", "Custard" are prepared precisely on barley malt.

Rye flour bread in the oven: recipe

For beginner bakers, I dare to give advice - do not immediately try to bake a pure rye loaf at home. This requires experience immediately may not work. It took me months to get the right texture and taste of bread. Therefore, try first making a small bun from a mixture of wheat and rye flour. And then, having gained experience, swing at pure rye.

Ingredients:

• high-speed yeast - 2 tablespoons;
• wheat flour - 225g;
• rye flour - 325g;
• warm water - 300 ml;
• dark malt - 40g;
• boiling water - 80 ml;
• salt - 1.5 tsp;
• vegetable oil - 2 tablespoons;
• honey - 2 tablespoons;
• cumin - to taste;
• flax seeds - 1 tsp

How to bake rye bread in the oven at home

Then we break off the crust, a piece of sausage on top or butter with jam ... how to resist such a delicacy? Or you can just a glass of milk and a slice of fresh bread ... or salt and garlic. Decide what you would like to taste first of all with homemade bread. And bon appetit!

Rye bread appeared in Russia in the 17th century; before that, only wheat bread was mainly baked. But since then, black bread has been one of the favorites on the table. After all, it is both healthy (contains fewer calories) and tasty. And baking it is not as difficult as it seems.

homemade brown bread recipe

You can bake bread both in a bread machine and in a conventional oven. Only the technologies for preparing the dough will differ. In the first case, the hostess only needs to put food in the oven and get the finished product. In the second - you have to knead the dough yourself.

To make regular rye bread, you don't need as many ingredients as you might think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g of wheat flour; - 180 g of rye flour; - 1/2 tsp. salt; - 1/2 tsp. sugar; - 1.5 tsp dry yeast; - 1/2 tbsp. baking powder. The indicated dosage of products is enough for baking one half-kilogram loaf of black bread.

Making bread is not difficult. If you are going to do everything in the oven, then just load the products in the order indicated in the list. If you plan to prepare the dough yourself, follow the further recommendations. To begin with, slightly warm the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products in turn and mix thoroughly. Do not forget to add milk with yeast here. Your main task is to get a soft elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place closer to the battery. Beat a couple of times and then you can start baking. Put the dough in a mold, let it rise a little and put it in an oven preheated to 180-200 degrees. Leave for 40 minutes - an hour.

You can check the readiness of baking by simply piercing it with a long toothpick. If, after pulling it out of the bread, crumbs remain on it, then the baking is not ready yet.

To give a special taste to rye bread, you can sprinkle the dough (even before you send it to the oven) with cumin. The taste of the product will be very interesting.

The recipe for traditional "Darnitsky" bread is as follows. To prepare you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp salt; - 1.5 tbsp. powdered milk or cream; - 1 tsp. cocoa - 1 tsp instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.

Sift flour beforehand. This is necessary so that she breathes, and the dough turns out to be more magnificent, while the bread is more spongy. Then lay out the ingredients for making bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a deepening in this mixture and add dry yeast, vegetable oil, water, vinegar into it. Mix everything very well and let the dough stand. Then place it in a mold and put it in the oven. After cooking, let the pastry cool and you can eat bread.

Borodinsky is also among the black breads. To prepare it, you will need sourdough (even if you make this bread in a bread machine). For a 750 g loaf you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp ground coriander; - 75 g of rye flour; - 250 ml of hot water. for the dough: - sourdough; - 135 ml of water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g of rye flour; - 75 g of wheat flour of the second grade; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp dry yeast; - coriander for sprinkling.

You can buy specific products such as gluten, malt and dry sourdough in specialized bakery shops. Alternatively, you can order these products online.

First, make a starter. Sift rye flour into a bowl, add malt and ground coriander to it, pour boiling water over it and mix everything thoroughly. Then leave to brew for 2 hours. It is better if at this time you place the sourdough in a place where heat is well preserved - a thermos or a preheated oven.

Take care of the dough: stir the honey in water, then put the cooled sourdough on it and add all the other ingredients. Knead a soft and elastic dough. After kneading, flatten the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until cooked. Homemade variations of "Borodinsky" bread are no less tasty than store-bought ones.

What to consider when making brown bread yourself

If you knead the dough with warm water, you can use the accelerated baking mode (relevant for making bread in the oven).

Remember that black bread additives can be anything. If you don’t really like just rye bread, you can put cheese, fried onions, garlic, herbs and even sausage while kneading. The only thing to consider: such bread is stored for only 2 days and only in the refrigerator.

If you are going to use pressed rather than dry yeast, first dilute it in warm water and leave it to ferment for 20 minutes in a warm place. This will be the main condition for delicious baking.

Do not hide the cooked bread immediately in the bag. Let him breathe. Otherwise, it will get wet and spoil. When properly stored, homemade bread will keep for about 4 days.

Rye bread is several times superior to wheat bread in terms of magnesium, fiber, vitamins, potassium, iron and mineral salts. In addition, rye flour contains the important amino acid “lysine” for humans and promotes the removal of toxins.

Homemade food always tastes better than store bought. Although it is difficult to make rye bread at home, it is worth a try. After all, a fragrant bun of freshly baked bread has a magical effect.

How to bake rye bread - cooking principles

There are many recipes for baking fragrant loaves at home. The dough is prepared on the basis of sourdough, with and without yeast, the dough is brewed and even kefir is added to it.

• There are two basic rules that unite all recipes. It is necessary to strictly observe the proportions when kneading the dough and use high-quality flour.
• The quality of flour can be determined by several characteristics. It is soft to the touch and dry. If you make a "snowball" of flour, then it will not crumble immediately, and when pressed, a trace remains on the surface.
• It is possible to achieve uniform porosity of the pulp and splendor if you first sift the flour. This is a must!
• At home, rye bread is baked with the addition of wheat flour. It is absolutely impossible to change its quantity.
• Depending on the recipe, the temperature regime at which it is necessary is indicated. Strictly adhere to the degrees when cooking.

How to bake sourdough rye bread with yeast

The main secret of this recipe is boiling water. Therefore, it is important to take into account not only the recipe, but also the dough kneading technology.

Ingredients:

• bread yeast - 30 gr.;
• coarse rye flour - 200 gr.;
• granulated sugar - 2 tbsp. l.;
• wheat flour of the highest grade - 350 gr.;
• fine salt - 10 gr.;
• dry rye malt - 2 tablespoons;
• boiling water.

• Sift all the flour, but do not mix. Add malt to 150 gr. wheat flour. Prepare 300 ml. boiling water over gradually pour it into this dry mixture. Mix the dough thoroughly so that no lumps form.
• Pour some warm water into a separate bowl and dissolve the yeast in it. Then add sugar and salt. Mix well.
• Combine yeast with flour mass. You will get a liquid mass of a brown hue.
• Pour the remaining flour into the previously prepared mixture. Knead the dough. It should not stick to the hands and have a cool texture.
• Cover the container with a towel and let it rise for 3 hours.
• Turn on the oven and set to 220 degrees. Place a bowl of water on the bottom. Knead the dough again and transfer to a baking dish, which you preheat. Sprinkle with flour, cover with a towel and leave for 30 minutes.
• Set the dough to bake only when it has risen again. Bread preparation time - 45 minutes.
• The finished bun must be immediately removed from the mold and wrapped in a kitchen towel. Leave it to "ripen" for about three hours.

How to bake rye bread without yeast on kefir

Baking a rye bun without the use of yeast is possible. A softer pulp structure is obtained by adding kefir to the dough.

Required products:

• non-fat kefir or yogurt - 200 ml;
• wheat flour - 2 tbsp.;
• rye flour - 1 tbsp.;
• finely ground salt - 5 gr.;
• granulated sugar - 1 tsp;
• soda - 0.5 tsp;
• a mixture of Provence herbs - to taste.

Cooking process:

• Remove the kefir from the refrigerator in advance. To use it in dough, warm it to room temperature. Add soda, stir and leave for 15-20 minutes.
• When the mass has doubled, add a mixture of salt, sugar and spices to it.
• Mix the sifted flour in a separate container and add to the kefir mixture. To achieve a homogeneous mass without lumps, introduce flour in parts and knead the dough well.
• If necessary, gradually add wheat flour until a soft and elastic dough forms.
• Preheat the oven. Place a roasting pan on top to heat up slightly. Lubricate its walls with butter or cover with parchment. Transfer the dough and leave it to rest for 20 minutes.
• Before putting the dough in the oven, make a few shallow cuts on top.
• Set the temperature to 220 degrees and bake the bread for about 40 minutes. Then turn off the oven, leave the mold in it for another 20 minutes.
• Also wrap the roll in a towel after you take it out of the mold.

• The softer you knead the dough, the fluffier the bread will be.
• Regular spaghetti will help the dough rise evenly if you pierce them in several places.
• For even baking of bread, before placing the dish in the oven, apply water to its walls.
• When the bread cools after baking, the middle ripens. Therefore, cutting it hot is not recommended.
• It is strictly forbidden to dilute dry yeast with boiling water!

No matter how difficult the process of kneading and baking rye bread is, thanks to the recommendations in this article, you can do it yourself. Bon appetit!

Recently, it has become very popular to bake homemade sourdough bread. Someone considers this bread yeast-free and very healthy (in fact, yeast grows in sourdough). I just love baking homemade bread. And high-quality and tasty rye bread without sourdough will not work. Yeasted rye bread will be sticky, as if not baked. In addition, at home, no one limits your imagination - you can. optionally add dried fruits, nuts, cumin or coriander. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared with anything - it creates a special comfort in the house. Your family will appreciate your efforts.

Ingredients:

Sourdough - 50 gr.
Water - 400 gr.
Rye flour - 600 -700 gr.
Salt - 1 teaspoon. (I took 1.5, they love my salting)
Vegetable oil - for lubrication of molds.

You can make your own sourdough starter for homemade rye bread. It takes more than one day for a good rye sourdough, but the pastries are amazing, fragrant and very tasty. So, we heat the water - 25 milliliters, up to 40 degrees, and mix it with 25 grams of flour. Take immediately a half-liter jar, in which we will prepare the sourdough. We cover the mixture with a lid, but do not close it tightly, you can take a cling film and pierce it with toothpicks. We just leave it on the kitchen table.

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the sourdough. We leave until the next day. On the third day, we again follow a mixture of 100 milliliters of water and 100 grams of flour, mix everything, cover again until the next day. On the fourth day, you can hide the jar of sourdough in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake delicious homemade rye bread.

How to make homemade rye bread

1. First, knead the dough from water, flour and sourdough. Water must be taken warm. Flour about 300 - 350 gr. The consistency is like rustic thick sour cream.

2. Opara at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to put the dough at night. For example, they kneaded at 12.00 at night and in the morning it is already ready. In the finished dough, add salt, the rest of the flour (300 - 350 g.). Stir comfortably with a wooden spatula.

3. The dough turns out to be very thick, it is a little difficult to mix it, but the spatula successfully copes with this task. In the future, during proofing, it will become a little more liquid. You don't need to knead for a long time, just mix well so that there are no lumps. Cover the dish with the dough with a towel and leave to proof.

4. After about 1.5 - 2 hours, the dough will increase in volume by 2-3 times. If you kneaded in a transparent bowl, you will see how airy it became - very beautiful! Now you are ready to bake.

5. Simple aluminum bread pans can be used. They must first be greased with vegetable oil so that the bread can be easily removed after baking. From this amount of dough, three loaves of approximately 350 grams are obtained. We divide the dough into three parts, put them in molds and carefully level them. It is convenient to mold with wet hands, as the dough is very sticky. And again we put on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

When the dough has doubled in volume, it can be sent to the oven. Bread is baked at a temperature of 180 degrees, 40 minutes. The oven must be preheated in advance, see that the bread does not overstay. If you have an electric oven, choose the convection mode - everything is baked on it evenly. The finished bread is removed from the molds and placed under a towel to cool.

Homemade rye bread recipes

It is impossible to name a tastier dish than hot homemade, fragrant bread, only piping hot, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate this one yourself, and bake delicious homemade rye bread with your own hands, delighting your friends and loved ones.

It is not very easy to bake rye bread, but if you learn some tricks, know the sequence and stock up on the right products, you can master the science of baking quickly and thoroughly. This will help the most proven and suitable recipes for home, which will come in handy more than once and will definitely appeal to everyone who will taste your homemade bread.

Homemade rye bread in the oven

• Rye flour - 300 grams.
• Wheat flour - 200 grams.
• Whole grain wheat flour - 20 grams.
• Sunflower oil - 2 tablespoons.
• Malt - 40 grams.
• Yeast: dry - 1 tablespoon, fresh - 20 grams.
• Hot water (boiling water) - 80 milliliters. For malt.
• Warm water - 350 milliliters. For a test.
• Honey - 2 tablespoons.
• Sugar - 2 tablespoons.
• Salt - 1.5 teaspoons.
• Cumin, coriander, nutmeg - in the dough and for sprinkling, to taste.

This bread recipe is very successful, and most importantly, delicious, it is no different from expensive high-quality store-bought bread, but, since it is homemade, it will definitely bypass any purchased pastries in terms of taste. We start by diluting the malt in hot water, mixing the mixture very thoroughly, leave, covered, until it becomes barely warm.

Delicious and fragrant homemade rye bread is obtained if you sift the flour well and calculate the proportions correctly so that the dough is not heavy and hard. So, pour all the sifted flour (all three types) into a bowl, add salt, ground nutmeg, ground coriander and cumin, dry yeast, mix.

In a separate bowl, you need to mix honey and sugar, and all this is well diluted in warm water. And then add to flour, then add malt, and gradually sunflower oil. Knead the dough without adding flour, although it will be very sticky to your hands. After - cover and set to approach for no more than 3 hours.

When the dough has risen, it must be laid out in a form lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then send it to the oven for 10 minutes at 220 degrees, then turn it down to 200, and put it on for another 40 minutes, but regularly check the bread for doneness (every oven is different).

Homemade rye bread in a bread machine

This is a recipe for "Borodino" custard bread, just right for a bread machine, incredibly tasty and satisfying. One loaf after cooking weighs 750 grams.

• Rye wallpaper flour - 330 grams.
• Wheat flour - 75 grams.
• Dry yeast - 1 teaspoon.
• Dry sourdough - 1.5 tablespoons.
• Honey or molasses - 1 tablespoon.
• Sugar - 2 tablespoons.
• Salt - half a teaspoon.
• Water - 140 milliliters.
• Sunflower oil - half a teaspoon.
• A whole coriander to sprinkle on top of our homemade rye bread.

Homemade bread maker

• Rye flour - 75 grams.
• Hot water - 250 milliliters.
• Malt - 3 tablespoons.
• Ground coriander - 1.5 teaspoons.

Welding is prepared from a mixture of flour, malt and coriander, filled with boiling water. The tea leaves need to be put in a warm place to cool, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature so that it is warm, after about 2 hours it will be ready.

Now lay the already cooled tea leaves, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine on the “dough kneading”. When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave for up to 3 hours. After - for 1 hour and 10 minutes you need to put the bread in the "baking" mode, with an average crust. Let it cool down and try the most delicious homemade Borodinsky rye bread.

Homemade rye yeast bread

• Rye flour - 130 grams.
• Wheat flour of the 2nd grade - 260 grams.
• Fresh yeast - 15 grams.
• Salt - 10 grams.
• Sugar - 5 grams.
• Honey - 1 teaspoon.
• Warm water - 250 milliliters.
• Softened butter - 10 grams.

We need two bowls, in the first we need to mix half of the available flour and a glass of warm water, in the second - dilute the yeast with the addition of sugar in warm water (50 milliliters will remain). Leave the ingredients for 40 minutes in a warm place under a kitchen towel.

After the allotted time, you need to knead the dough from the contents of the two vessels that we filled earlier, adding all the ingredients from the list to the mixture. Mix well, if necessary, you can add another one or two tablespoons of flour. Then we form loaves of homemade bread and put them on baking paper, send our bread to the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as blowing, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected products, will definitely please everyone who tries it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

• Rye flour - 250 grams.
• Barley flour - 250 grams.
• Baking powder - 1 sachet.
• Butter - 100 grams.
• Sugar - 50 grams.
• Serum - 1 glass.
• Hazelnuts, crumb - 50 grams.
• Ground cloves, ground cinnamon - half a teaspoon each.
• Whole coriander - 1 teaspoon.
• Yogurt without additives - 1-2 tablespoons.
• Sunflower oil - in order to lubricate the form.

It is very simple and quick to prepare such homemade rye bread, you do not need to wait and stand in the kitchen for a long time. You just need to mix all the dry ingredients, spices, sugar, baking powder and flour, then add the butter, rubbing it with your hands, and dilute with whey. Mix everything well, adding nuts, knead the dough.

Spread the form with oil, pour in the dough, grease with yogurt on top, put in the oven for an hour, at a temperature of 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

• Rye flour - 2 cups.
• Wheat flour - half a cup.
• Dry yeast - 11 grams.
• Malt - 15 grams.
• Water - 300 milliliters.
• Honey - 70 grams, it is better to take buckwheat.
• Sugar - 2 teaspoons.
• Salt - 1 teaspoon.
• Olive oil - 5 tablespoons.
• Raisins - 100 grams.
• Dried apricots - 50 grams.
• Pepper, sweet, Bulgarian, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker, this will significantly reduce cooking time and delight the whole family. We mix all the ingredients, which are then filled with water and mix well. Then we send it to the multicooker bowl pre-lubricated with sunflower oil for 3 hours in the “bread” mode.

After this time, you need to sprinkle the table with flour, on which put the dough from the multicooker bowl, knead the dough well, and send it back to the multicooker for the bread mode for another 1 hour. After the allotted time, open the slow cooker, turn it over onto a plate or onto a kitchen board, put it upside down in the bowl and send it for another 1 hour until fully cooked. We take it out, wait for it to cool down, try it with different additives, for example, with butter or cheese, salmon and herbs.

Homemade rye bread with coffee

• Rye flour - 1 cup.
• Wheat flour - 1 cup.
• Dry yeast - 2 teaspoons.
• Salt - 1.5 teaspoons.
• Black ground pepper - 1 teaspoon.
• Natural ground coffee - 2 teaspoons.
• Water - 330 milliliters.
• Poppy - to sprinkle bread.
• Yolk - for greasing bread.

We brew strong coffee, which we add, still hot, to 100 grams of rye flour and mix well. Then, when the mixture is still warm, pour dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour out the remains of rye, and all the wheat flour, as well as salt, mix again and leave for 40 minutes to come up.

We form a loaf of bread, leave it for another 45 minutes - an hour, after which we transfer it to a form greased with sunflower oil, grease with whipped yolk and sprinkle our homemade rye bread with poppy seeds abundantly. We set the oven at 230 degrees, leave the bread to bake for 40 minutes.

With or without sourdough, with or without yeast, homemade rye bread can be prepared with a variety of additives, dried fruits, dried vegetables and fruits, berries, the most interesting seasonings, nuts and other not boring ingredients.

Rye bread made its place on the table many years ago and is at the peak of popularity even today. It is a healthy alternative to wheat baked goods as it is rich in fiber and micronutrients and is virtually fat free. There are many variations of its preparation, which can be found in the following recipes.

How to bake rye bread?

The recipe for rye bread has not changed for several centuries, it is still made from a dough consisting of rye flour, water, sourdough or yeast. In the absence of the latter, whey or kefir is used. Rye dough has an important feature: it has little gluten, and because of that it does not rise well, therefore, rye flour is often mixed with wheat flour, in a ratio of 1: 1.

1. When preparing the dough, adhere to the proportions indicated in the recipes and the temperature regime.
2. You should choose only the highest quality flour, which must be sifted before kneading. Then rye bread turns out lush and porous.
3. When using pressed yeast, you need to dilute it with water and let it ferment for 20 minutes. This contributes to the creation of delicious and airy pastries.
4. Rye bread is baked at 180-200 degrees.

Yeast rye bread

Rye bread in the oven will become a favorite pastry for every day, if you learn how to cook it correctly. This is an affordable and simple process: you need to dilute the dough, add rye flour to it and, after kneading the dough, send the bread to the oven. The main thing is to get a homogeneous, elastic mass and do not forget about proofing before going to the oven.

Ingredients:

• rye flour - 400 g;
• milk - 200 ml;
• oil - 30 ml;
• yeast - 10 g;
• baking powder - 10 g;
• sugar - 1 teaspoon.

Cooking

1. Dissolve yeast and sugar in warm milk. Remove for an hour.
2. Mix flour, baking powder, oil and buttermilk.
3. Knead and put in a warm place.
4. After an hour, punch down the dough and put it into a mold.
5. Bake rye flour bread for 45 minutes at 180 degrees.

Kefir-free rye bread is one of the easiest and fastest ways to get ruddy and fragrant pastries. Warm kefir with the addition of soda will appropriately replace the yeast dough and, in the process of baking for half an hour, will take care of the splendor of the product. This affordable cooking technique is perfect for beginner home bakers.

Ingredients:

• kefir - 250 ml;
• wheat flour - 250 g;
• rye flour - 150 g;
• soda - 1/2 teaspoon;
• sugar - 20 g;
• salt - 10 g.

Cooking

1. Add soda to warmed kefir. Set aside in a warm place.
2. Mix sugar, salt and flour.
3. Enter kefir and knead the dough.
4. Let the dough rest for 20 minutes.
5. Bake rye yeast-free bread for 45 minutes at 180 degrees.

Rye sourdough bread in the oven

The recipe for sourdough rye bread was used by our ancestors. Classic technology allows you to get healthy, dietary rye bread. The most time-consuming process is the creation of the leaven, which takes from 3 to 5 days. Equally so much time will be required for the growth of lactic acid bacteria responsible for the fermentation process of the dough.

Ingredients:

• sourdough - 100 g;
• rye flour - 300 g;
• wheat flour - 300 g;
• water - 550 ml;
• salt - 20 g.

Cooking

1. Add water and sourdough to flour mixture.
2. Knead the dough.
3. Leave "rest" 6 hours.
4. Bake rye bread for 10 minutes at 240 degrees and another 90 minutes at 200 degrees.

It differs from traditional rye in its splendor and porosity. Since rye dough is low in gluten, it does not rise well, and to help the loaf rise in the oven, be sure to add bleached wheat flour. As a result, the dough will be easy to knead, become more pliable, light and airy.

Ingredients:

• wheat flour - 250 g;
• rye flour - 250 g;
• serum - 250 ml;
• yeast - 20 g;
• salt - 10 g;
• a clove of garlic - 6 pcs.;
• oil - 40 ml.

Cooking

1. Add yeast and sugar to whey. Set aside for 2 hours.
2. Pour into flour mixture, add butter, salt and minced garlic.
3. Knead and let rest for 2 hours.
4. Put on proofing for 40 minutes.
5. Bake for 45 minutes at 200 degrees.

Rye bread with seeds

Homemade rye bread offers endless possibilities for improving textures and flavors. At the same time, you do not need to spend money on expensive spices and spices - a handful of sunflower seeds can turn homemade bread into something that is on the shelves of bakeries. The crispy crust of toasted seeds looks appetizing and protects from drying out.

Ingredients:

• rye flour - 300 g;
• wheat flour - 150 g;
• yeast - 20 g;
• water - 270 ml;
• salt - 10 g;
• sugar - 20 g;
• seeds - 50 g;
• oil - 40 ml.

Cooking

1. Dissolve yeast, salt, sugar and 40 g of flour in warm water. Remove for an hour.
2. Add the dough, butter and 25 g of seeds to the flour. Set aside for 40 minutes.
3. Punch down the dough, form, brush with oil and sprinkle with seeds.
4. Bake homemade rye bread for 45 minutes at 200 degrees.

Rye bread - custard recipe

The recipe for rye flour bread with malt is very popular. This technology is used to bake the famous "Borodinsky" bread, which is distinguished by a special sour taste and a dense, but porous structure. Dark malt is more commonly used, it adds color and aroma. Choux bread is easy to prepare: it is necessary to pour boiling water over the malt and, after cooling, add it to the dough.

Ingredients:

• rye flour - 400 g;
• wheat flour - 150 g;
• water - 350 ml;
• boiling water - 80 ml;
• dark malt - 40 g;
• honey - 40 g;
• salt - 10 g;
• yeast - 10 g

Cooking

1. Mix flour with water.
2. Soak the malt in boiling water for 25 minutes.
3. Add malt, honey, salt and yeast to the dough. Knead and set aside for an hour.
4. Form and bake rye 10 minutes at 240 degrees and 50 minutes at 200 degrees

The recipe for rye bread can be brought to life in many ways: bake a loaf in the oven or use modern technology - a bread machine. It will perfectly cope with cooking and simplify the routine and long process of kneading and baking. You should load the ingredients in a certain sequence, set the baking size, crust color and mode, and then just wait for the signal.

Ingredients:

• kefir - 200 ml;
• yeast - 10 g;
• wheat flour - 100 g;
• rye flour - 150 g;
• oil - 30 ml;
• cumin - 10 g;
• sugar - 20 g.

Cooking

1. Pour warm kefir into the bowl.
2. Add butter, sugar, flour mixture, cumin and yeast.
3. Place the bowl in the bread machine.
4. Select bread size (small), crust color (light) and rye bread setting.

Rye bread with malt in a bread machine

The easiest and most affordable way to get custard pastries. This variety does not get stale for a long time and has a special aroma and sweet and sour taste. Malt is almost always present in the baking of rye bread and will give them splendor, volume and dark color, and the bread machine takes care of preserving these qualities.

Ingredients:

• water - 310 ml;
• oil - 40 ml;
• rye flour - 150 g;
• wheat flour - 300 g;
• rye malt - 40 g;
• yeast - 10 g;
• sugar - 20 g;
• salt - a pinch.

Cooking

1. Pour the malt with 100 ml of boiling water.
2. After 25 minutes, pour into the bowl, add the oil and the remaining water.
3. Add flour, yeast, sugar and salt.
4. Set the weight to 750 g, medium crust and the “French pastries” mode.

Rye will turn out as lush and tasty as in the oven or bread machine. The peculiarity of the preparation is that sticky, tight and dense rye dough must be kneaded with your hands, and only after increasing in volume, transfer to a slow cooker. To complete the process, you should use the "Heating" and "Baking" functions.