Cook rye bread in a bread machine recipes. Rye bread with pepper

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

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

The benefits and harms of rye bread

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

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

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

No yeast Proper rye bread is prepared without the addition of yeast using sourdough. It is a proven fact that bakery products made from baker's yeast lead to acid-base balance disorders and contribute to the development of pathogenic flora in the gastrointestinal tract. Rye bread does not have these disadvantages, although baking bread in a bread machine according to recipes containing yeast can negate this advantage.

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

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

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

What grades of rye flour are there?

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

Three varieties of rye flour are produced in Russia:

seeded- fine flour, 630-650 g of flour is obtained from 1 kg of grain. Produced from the center of the grain, bran particles are removed. Has a white color with a cream or grayish tint.

Peeling- flour containing inclusions of shell particles. It has a darker color with grey, cream, greenish or brownish hues, depending on the variety of rye. Flour yield - 860-870 g per 1 kg of grain.

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

Tips for Beginning Bakers

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

• So that an unsuccessful experience does not discourage the desire to learn how to bake healthy bread, it is better to bake the first loaf from a wheat-rye mixture. The content of rye and wheat flour should be 50% to 50% or 60% to 40%. There is no gluten in rye flour, so it is more difficult for beginner bakers to achieve the desired crumb porosity, moisture, and splendor. Wheat flour will help correct the deficiency. Gradually increase the amount of rye by 10%. So gradually you will learn how to bake 100% rye bread.
• The most delicious is rye bread in a bread machine without yeast on sourdough. This also should not be rushed. Start with dry yeast based recipes. Next, try baking a briquetted yeast loaf. The next step is a piece of old dough. And only after that proceed to the preparation of sourdough.
• The secret of rye dough lies in the optimal combination of flour and water. Not a single recipe for making black bread in a bread machine contains ideal proportions, since any flour is moisture. To ensure the ideal ratio, do not pour in all the liquid at once. Leave a small amount and add according to how the dough will behave. If a lump of dough does not leave a small dough puddle under it, it is worth adding water. If the puddle is large, and the lump is very wet, you need to add flour.

Important! Eggs are liquid. When using eggs, beat the eggs into the measuring cup first, then add water to the amount of liquid specified in the recipe.

Wheat-rye bread

According to this recipe, even beginners can bake wheat-rye bread in a bread machine. The predominance of wheat flour will correct the "whims" of rye flour. The bread crumb will turn out lush and porous, and the crust will be even and ruddy. The recipe is for a 750 gram loaf.

Liquid Ingredients:

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

Dry Ingredients:

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

Cooking method:

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

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

Borodino custard bread in a Redmond bread machine

The history of this bread is indirectly connected with the Battle of Borodino. The widow of General Tuchkov founded the Spaso-Borodino Convent, whose acolytes invented a recipe for scalded rye-wheat bread. The bread was called "Borodinsky", and the pilgrims spread the glory of it throughout Rus'. Today, the old recipe is used almost unchanged. The exception is coriander, which began to be added at the beginning of the 20th century.

Ingredients:

for brewing:

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

for the test:

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

Cooking method:

1. Prepare the brew. Mix malt, rye flour and coriander. Pour boiling water over the mixture. Pour into a thermos and leave for 2 hours to saccharify.
2. Mix honey and vinegar in water. Place slightly chilled tea leaves, water with honey and vinegar, vegetable oil in a container, pour dry ingredients in the order indicated in the recipe (except for coriander grains). Recipes for the Redmond, Daewoo, Moulinex, Kenwood and other brands of bread machine require the specified order of loading the ingredients. For a Panasonic bread machine, the order will be reversed.
3. Select the program for making yeast dough. In the process of kneading, push the rye dough stuck to the walls to the center with a silicone spatula. You won’t get the usual kolobok, but at the same time the dough should not spread into a goo.
4. Smooth the surface with wet hands, sprinkle with coriander seeds. Set to approach for 3 hours.
5. Set the program "Baking", the crust is medium. Cooking time 2 hours 40 minutes.

A similar recipe with instructions is presented in the video:

Rye bread without yeast

Bread without yeast is baked on a special sourdough, using baking powder or the usual soda. It is easier and more convenient to use a bread maker. For example, owners of a Mulinex bread machine with recipes for homemade bread and pastries can choose simple recipes for making rye bread without yeast with minimal participation of the hostess.

Ingredients:

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

Cooking method:

1. Make sure all food is at room temperature.
2. Pour water into a bucket, add salt, sugar and bran. Leave the bran to swell for 15-20 minutes.
3. Pour in vegetable oil. Add sifted flour and baking powder.
4. Select the Quick Bread / Quick Bake program. Time - 1 hour 20 minutes.
5. The bread must be chilled before eating.

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

Sweet rye bread

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

Ingredients:

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

Cooking method:

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

A similar recipe with detailed instructions is presented in the video

Having answered the question of what and how black bread is baked from, we have only slightly opened the veil of a huge number of recipes. With the goal of learning how to bake your own bread, don't be afraid to experiment. Sooner or later you will master the subtleties. The reward for perseverance will be delicious, fragrant and healthy rye bread.

Rye bread in a bread machine is real, but not ideal, it won’t work with it: throw everything into a bucket, press a button and go for a walk, it will still need your participation, albeit minimal. For my experiments, I chose the simplest recipe for rye bread (here this one, which is on the remnants of leaven, but redid it a little in the process) to make baking rye bread in HP the most efficient and simple. Although at first I had to tinker, now I can say with confidence: rye bread in a bread machine is much easier than in the oven!

The idea to bake rye bread in a bread machine visited everyone who has this unit for the production of homemade bread, and even those who do not have it)) It's reasonable: if you bought a bread machine, then you need to bake delicious bread in it, and therefore rye, both tasty and healthy at the same time - a must. Do not forget also that the bread machine was invented to simplify such a difficult task as the production of homemade bread, respectively, and I want to simplify sourdough rye in it. But the trouble is that most bread machines are poorly adapted to work with sourdough and rye dough in particular: neither knead normally, nor ferment, nor stand, so often attempts to bake healthy rye bread in a bread machine lead to disappointment. Although, you know, ovens with programs designed for leavened bread have already appeared! For example, all German bread machines Unold in our store they have such a program and a lot of accessories in the kit, starting with a hook for removing the spatula and ending with built-in scales and a double bucket. But I have an ordinary old bread machine at home with standard programs designed exclusively for yeast-leavened wheat bread, and I still decided to try to bake rye bread in it, because it bakes, and, therefore, rye can. I did not have the task of fully automating the process, for rye bread this is generally unlikely, and here's why.

Mix. Not every bread machine is able to knead rye dough. It is not so complicated, but it is very different from wheat: if wheat, developing gluten, gathers in a bun around the shoulder blade, stretches and springs, then rye is completely indifferent to its actions. Kneading is easier and more efficient, because the bucket is designed for two spatulas and the dough is kneaded more actively, although sometimes you have to help with a silicone spatula.

Fermentation and knockdowns. After kneading, I took the spatula out of the bucket of the bread machine, greased its walls with oil, put the dough there and leveled it with a silicone spatula. Another reason why bread machines that do not have a special mode are not very suitable for baking rye is automatic punching, which rye dough does not need, it does not need strong hugs, like wheat, because it is much faster and easier to get rid of excess gas. Even after it has risen well, we do not knead it before shaping, but simply carefully form it, while the dough itself is kneaded in a natural way and releases accumulated carbon dioxide with no effort at all. Imagine what will happen if the spatula spins for 5-10 seconds in a well-suited rye dough, it will simply “blow it away”. Therefore, the spatula must be removed from the bucket in order to prevent a strong punching of the dough.

Temperature. Another "slippery" nuance is the temperature and speed of fermentation. In many models, before you start kneading, the temperature equalization function is turned on, but simply heating. The bread maker continues to heat in the background almost all the time while there is dough in it, until the start of baking, when it automatically switches to a higher temperature. In the background, it heats up to about 35 degrees, that is, it is warm enough, which significantly accelerates the rate of fermentation of rye dough. If at room temperature (22-25 degrees) your bread looks like about two hours, then 30-40 minutes will be enough for the dough to reach the peak and strive to fall off. At the same time, in bread machines, almost all programs are designed for wheat bread and the corresponding fermentation duration - about an hour, plus the same amount for proofing, which is a lot for rye bread. If you rely on the bread machine and let the rye dough flow by itself, you will end up with bread with a collapsed roof. But even here we can adapt and use the inconvenient modes of the bread machine to our advantage.

For my rye bread, I chose the fastest setting, which lasts 2 hours and 44 minutes (quick bread baking), of which about 15 minutes is spent on equalizing the temperature, about 20 minutes for kneading, an hour for proofing and about an hour for baking. I baked in this mode a couple of times, using the “Most Simple and Tasty Rye” recipe, but each time the dough came up 20 minutes earlier than necessary and I had to change the “quick bread” mode to “baking”. In order to correct the process and slightly prolong the fermentation, I decided to reduce the amount of dough, taking not 600 gr, but 400.

The recipe is almost the same as link, only the amount of dough is different and all flour is rye. Briefly: 400 gr. mature dough on rye whole grain flour (you can put it in advance at night from 200 g flour, 200 g water and 20 g sourdough); 225-250 gr. water; 400 whole grain rye flour; 1 tbsp honey, 15 salt, 1 tbsp. cumin, sprinkling on your wux.

Please note that after kneading, putting the dough in a bucket, I immediately shaped it (flattened the top) and put it on proofing, and this is another subtle point that does not allow fully automating the baking of rye bread. If the dough is not leveled and smoothed with your hands or a spatula, the bread will turn out with an uneven, ugly rough crust, so here, whatever one may say, you will have to look into the bread machine and participate in the process.

Having leveled the top, sprinkled it with flakes (sometimes the seeds are used). Especially for this bread, I made fresh rye flakes using grain crushers Eschenfelder .

By the way, do you know how to make sure that seeds or flakes do not fall off the crust? Sprinkle them on the surface of the bread sprinkled with water at the very beginning of the proofing, tamp a little, sprinkle again with water from the spray bottle. Before baking, you can moisten the top again and turn on the "baking".

The degree of proofing of rye bread in a bread machine is determined in the same way as in the usual form: the dough should come up, increase in volume and show a couple of barely hatched bubbles on the surface.

Bakery. Another stage in which you will have to participate. The bread machine programs take from 40 to 60 minutes to bake wheat bread, plus the possibility of manual control in the “baking” mode. For a heavy rye dough, one hour, and even more so 40 minutes, is not enough - in order for it to bake well, it needs 80-90 minutes at 180-190 degrees(standard baking temperature in bread machines). Accordingly, we can immediately, as soon as the dough approaches, turn on the baking mode for an hour and a half or, after completing the “quick baking” program, switch to the “baking” mode and finish baking for another 30 minutes. It’s easier for me to immediately switch the bread machine to “baking” and put it on an hour and a half. The finished bread will slightly move away from the walls of the bucket, the sides of the bread will be ruddy, but the top may crack a little, while remaining pale. It should not be convex, rather, even, but not fallen and not ruddy: in bread makers, for safety reasons, there is only one ten, located at the bottom of the oven, so the bottom and sides of the bread rouge most of all, and not the top.

What do you think, where is it easier to bake rye bread, in an oven or a bread machine? After my experiments and observations, I was convinced that rye bread in a bread machine is possible and even works out well. The only downside is that each new recipe will require a new adaptation. And on the other hand, the bread that I baked in a bread machine can be so different: keeping the proportions, you can change its composition as you like, so you are unlikely to get bored with it.

I have already baked this bread with wheat grits.

Pure rye 100%.

With seeds and a small addition of whole wheat flour.

How do we usually select yeast? Many simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast will undoubtedly affect the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And after each reader will receive a recipe for rye bread in a bread machine, and also learn how to make simple delicious white bread with paprika.

What is the best yeast to use in a bread maker?

Pressed. They require a storage mode (+4 C), if it is violated, they acquire an unpleasant odor and a smearing consistency. They are used in almost all methods of preparing dough (they are not used (!) When delaying the start of the bread machine).

Dry active yeast allow you to quickly form a gluten frame of the dough, get an elastic crumb and a richer flavor. Before use, you need to activate by dissolving in warm water with a small amount of flour or sugar (they just can die in water). You can store for a long time. If your bread maker does not start mixing immediately, or if you are using the delay start program, they are not suitable.

Fast acting dry yeast activation is not required, they are immediately added to the flour. Ideal for bread makers. In case of violation of the packaging, they are used within 2 days. The opened package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast in contact with cold water (below 15 C) loses its activity for 1.5-2 hours.

The dough won't run. The yeast dough has actively risen, and you need to go away? Cover the container with the dough with sheets of paper well moistened with water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result is a delicious and fragrant bread.
With flax seeds. I often use flax seeds in dishes - it is useful and I like the nutty note in taste. And once, when kneading dough for bread, I replaced a small part of the flour from the general norm with flax seed, after first not very finely tarring it. They sprinkled the loaf with them. It turned out to be a very tasty crust!

Recipe for rye bread for the oven

Mix 20 g pressed yeast, 100 ml warm water, 20 g flour and a pinch of sugar. Put on the rise "to the cap." Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I use apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead slightly sticky dough. Let rise, knead, shift into a greased form with vegetable oil. Then again let it rise well (I sprinkled with coriander seeds). Bake at 240 degrees. 15 minutes. "with steam", then reduce to 200 degrees. - and another 30-40 min. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a pan with water, or in the first 15 minutes. baking three times I spray the walls of the oven from the sprayer.

Recipe for rye bread in a bread machine

Take 300 ml of warm water, 10 g of honey, 10 g of malt, 20 ml of vegetable oil, 1.5 tsp. salt, 1 tsp sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all the ingredients to the bowl in the order indicated and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g pressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flaxseeds

Sift flour, mix with salt. Pour 0.5 l of warm boiled water, in which dilute sugar and yeast, mix. Add a beaten egg, as well as paprika and flax seeds, knead with vegetable oil-lubricated hands for 10-15 minutes. Cover with a towel and leave for an hour. Punch down, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.

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, having bought a bread maker, for a long time I remained in a state of shock from the abundance of information and my own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal - 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, there was often a phrase in recipes: 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 at first seems like a 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. Then I still didn’t know a lot (in particular, that there is no gluten in rye dough, and, therefore, it doesn’t need a long batch, there’s 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, at the same time, wheat flour worked, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!

3. Bake bread in the oven.

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. Gathered all the necessary ingredients and utensils 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. (An important point! Because of a poorly mixed dough, the bread may turn out to be "gummy"!) For myself, I chose 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 water (liquid) to the dough in full, written in the recipe. 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 time of kneading I cover the bucket on top lying (flat) with a plastic bag (someone covers it with a towel, but I do with a bag, I don't mind throwing 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 pick up a silicone spatula, and push the dough to 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 to bread more saturated color and malty sweetish smack. 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 just flavoring additives and they cannot replace a real sourdough.

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 the 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 it vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional rise), even a grated sour apple can be added (acid plus rise), even jam. You can replace water with potato broth - also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it 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 buckwheat honey or brown sugar instead of 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 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 is very capricious!

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 pressing, with a silicone brush, either with a beaten egg or yolk - for me, these are the best options ... And also with warm milk, paste, egg + sour cream, egg + milk, egg + tablespoon milk + tbsp. oil growth...

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

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

Can rye bread be baked 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 on Bread in the Concise Encyclopedia of the Household, 1960.

Cutting a cooled loaf of 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.

A well-fermenting dough has a convex shape, a strongly alcoholic 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 cooked dough in cold water. The piece first goes to the bottom, and if it floats to the top, then the dough is ready.)

The surface of the baked bread should be slightly moistened with hot water, then cover the loaf with a clean, dry linen napkin. In this case, the crust becomes softer.

Bread is an 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 of the finished product is small, 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;
• dry 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 at the beginning of the baking process.

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

Chouxed rye bread in a Panasonic bread machine

Ingredients:

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

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. We brew the malt with boiling water and let it stand for about 5 minutes. Now we put the ingredients in the bread machine container in this order: peeled rye flour, sourdough, sugar, salt, dry yeast. Now we return to the malt: add warm boiled water to it, mix and pour the resulting mixture into the 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.