Rye yeast bread in a bread machine. Delicious rye bread in a bread machine

Rye bread contains a lot minerals, vitamins, amino acids, different pleasant taste and aroma. Its regular consumption saturates the body with the necessary elements, improves digestion, strengthens the immune system. At home from rye flour You can cook several types of bread, and it is most convenient to use a bread machine for this.

Baking homemade rye flour bread

According to the content of vitamins and minerals Rye bread surpasses wheat by several times. Medical research has proven that inclusion in daily diet product made from rye flour will reduce the risk of diabetes, cancer and cardiovascular disease. Rye flour dough does not stick to hands or a spatula, does not stretch and does not have the usual elasticity. For cooking bakery products it does not need to be pressed hard - it quickly gets rid of excess gas.

The fermentation time of the dough depends on the ambient temperature. If the bread maker has a heating function, then the dough is enough for 35-40 minutes, but if it is suitable for room temperature(below +28°C), it will take at least 2 hours.

To make the bread beautiful, you can grease the top before baking. warm milk, a mixture of eggs with milk or sour cream, or whipped yolk. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.

french bread

If rye bread is being prepared for the first time, then it is better to try baking it from a mixture of wheat and rye flour. Whole rye flour takes some learning to work with - it's gluten-free, and it takes experience to achieve optimal porosity and moisture. Main condition good test- adjusted ratio of water and flour.

For making bread French recipe you need to take:

• 340 g of fine wheat flour;
• 60 g rye flour;
• 290 ml of boiled warm water;
• 15 ml sunflower oil;
• By dessert spoon- dry yeast and salt.

All products are placed in baking containers, starting with liquid ones. Part of the yeast can be pre-diluted in warm water, and give them time to come to life - 10-15 minutes. Baked according to the program "French bread".

Karelian bread from flour mixture

Cooking begins with brewing. To do this, 4-5 g of cumin, coriander and anise must be crushed in a mortar, mixed with rye flour (50 g) and hot water(150 ml), add 25 g of malt. The tea leaves are poured into a thermos with a wide neck, and left for 2-4 hours. Optimum temperature liquids - 65-68 ° С.

Then proceed to the manufacture of dough: 2.5 g of concentrated baker's yeast is mixed with warm water(125 ml), sifted wheat flour (210 g) and candied tea leaves. Everything is mixed well and put in heat for a couple of hours. Additionally, a container with dough can be wrapped with a towel or blanket.

Dough Ingredients:

• 225 g plain flour or a mixture of wheat flour premium and whole grains in equal proportions;
• A couple of teaspoons of salt;
• 30 g cane sugar;
• 35 g of dark honey or molasses;
• 20 g light sweet raisins;
• Water - 0.15 l.

Pour water into the container of the bread machine and add all the ingredients. Dry raisins are added last. Sprinkle dough on top and turn on the machine in the “whole grain bread” mode. It maintains the kneading of the dough for 90 minutes, after which the dough rests and baking takes place.

You can select toasted or medium crust and the program will brown the top automatically.

If they plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsa rye bread retains its taste and useful qualities within two days after baking and differs pleasant aroma and taste. For a dough for a loaf of 750 g, you need to take:

• 45 g thick sourdough;
• Warm water - a third of a glass;
• Rye flour - half a glass.

All components are mixed well, the bowl is closed with a lid and put in heat. The minimum exposure time is 4 hours, and the longer the dough rises, the more magnificent and tastier the bread will turn out. For the test you also need:

• 140 g and 195 g of rye and wheat flour, respectively;
• 2.5 fresh baker's yeast;
• 8 g fine fraction white sugar;
• 170 ml of water.

The dough is kneaded and left in a warm place for several hours. Grease a baking dish with oil and put the rested dough into it. Leave for another hour for stratification, after which the future bread is moistened with water and sent to a heated oven. Baking temperature - 240 ° C, time - 40-45 minutes.

Darnitsa fragrant crispy bread in a bread machine is easier to prepare. Ingredients:

• Water - 0.3 l;
• Olive oil - 20 ml;
• Coarse salt - 7.5 g;
• Dark honey - one and a half tablespoons;
• 10 g concentrated baker's yeast;
• 240 g of fine wheat flour;
• 180 g fresh rye flour.

Honey is dissolved in warm water and oil is added. Next, add the sifted flour, make a small depression for the yeast and salt. The container is installed in the baking machine and the cooking mode is turned on whole grain bread.

To bake Scandinavian bread you will need:

• Warm water - 0.35 l;
• Wheat and rye flour, 280 and 180 g respectively;
• High fat butter - 20 g;
• 20 g of light honey;
• 15 g of salt;
• Powdered milk - 25 g;
• Liquid malt - tbsp;
• Baker's yeast - 15 g and the same amount of cumin.

All products are laid out in a baking dish, starting with water and oil. The last to add cumin seeds. Bake on the "rye bread" mode.

Rye bread with chicory

To bake spicy rye bread, you need to prepare the following ingredients:

• Sifted rye flour and wheat flour - 200 and 120 g respectively;
• 40 g dry dark malt;
• Ground coriander - a spoon;
• Buckwheat honey - 20-25 g;
• 3 tsp crushed chicory;
• 45 g small and better than dark raisins;
• 210 ml of boiling water;
• Extra virgin olive oil - 15 ml;
• 1/2 tbsp coarse salt;
• Balsamic vinegar - 15 ml;
• Yeast and cumin 15 g

Pour boiling water over spices (80 ml), and dissolve honey in the remaining water. Put vinegar, salt, oil, liquid with coriander and honey into the bowl of the bread machine. Next, add dry ingredients. Raisins are added last. Rye bread mode.

Rye bun on kvass

A simplified version of Irish soda bread. Cooking Ingredients:

• Finely ground rye and wheat flour - 210 and 150 g, respectively;
• 1/2 tsp pure coarse salt and the same amount of soda;
• Baking powder - tsp;
• Dark kvass - 300 ml;
• a teaspoon of cardamom;
• Ground nutmeg - 1/3 tbsp.

Put the ingredients in a baking dish: the first - kvass, the last - spices. Set the mode to "Rye" or "Basic".

Can be served with pâtés spicy oil, salted fish for breakfast or in addition to salads.

Rye bun with cranberries

Baked in a bread machine on the "Rye" or "Basic" mode. For baking you will need:

• 220 and 270 rye and wheat flour, respectively;
• 0.37 liters of water (it is better to use warm water to revive the yeast faster);
• Salt - 20 g;
• 30 g brown or beet sugar;
• Dried cranberries - 120 g (you can add dried blueberries, blueberries, cranberries);
• 100 g of a mixture of hazelnuts, almonds, peanuts, walnuts;
• Dry concentrated yeast - 2 tsp;
• Oil (sunflower, olive or corn) - 20 ml;
• Walnut oil - to taste.

From this volume of products, a standard roll is obtained, weighing 750 g. Let it cool before use, wrapping it in a towel.

Rye bread with pepper

Fragrant and savory bread for a healthy breakfast is prepared from:

• Flours: take 320 g and 160 g, respectively, wheat and rye;
• Crushed black pepper - 1/3 tbsp;
• Salts - 10-12 g;
• 15 g yeast;
• 20 g of natural ground coffee;
• One and a half glasses of water;
• Poppy;
• Eggs - for greasing the crust.

It is better to prepare the dough for bread on your own and already ready to lay in the bread machine. It is necessary to brew coffee in a Turk in advance. IN hot drink add 75 g of rye flour, mix well with an immersion mixer or whisk. Cool, add yeast and pepper, mix again. Pepper should be fresh and fragrant - a lot depends on its taste. After 15-20 minutes, add the remaining products, knead the dough and leave for 15-30 minutes under a towel. After the allotted time, the dough is transferred to the bowl of the bread machine, sprinkled with poppy seeds, and baked for about an hour.

Cereal bread with red wine

Unusual and fragrant rye bread. It is baked on the “Whole Grain” bread machine mode, and served with any poultry, fish and seafood, meat, game dishes, combined with pates, as a sandwich and with cheese.

To prepare, you need to buy rye sourdough and pre-brew. Tea leaves are made from 0.2 liters of boiling water, 65-75 g of malt and 50 g of rye flour. All ingredients are mixed and left to rest for an hour. To make the bread porous and fluffy, you can make a dough in advance. For her, take 125 g of sourdough, water and add the entire tea leaves. After mixing the products, the dough is left for 4-6 hours.

When the opera is ready, put into the form of a bread machine: semi-dry wine red - 120 ml, sourdough, 180 g rye flour, 95 g flour coarse grinding or whole grain, 25 ml olive oil, st.l. salt and 40 g of dark honey, 50 g of cumin and flax seeds and 120 g of almond petals.

Borodino bread

The original recipe for Borodino bread appeared in 1933, and 20 years later it was slightly modified and supplemented. Its basis is rye malt: sprouted, dried and crushed grains. You can make it yourself, buy in specialized store or replace with dry kvass. Rye bread with malt is baked in a bread machine, oven or even a slow cooker.

The Borodino rye bread recipe contains the following ingredients:

• Flour: 220 g - wheat, 335 g - rye;
• 20 g - yeast;
• 12 g - salt;
• 45 g - honey;
• 25 ml - sunflower or olive oil;
• 35 g - crushed rye malt;
• 0.4 liters of water (of which 80 - boiling water);
• A mixture of coriander and cumin - 15-20 g.

The malt is poured with boiling water, mixed, and allowed to cool. Pour water into the capacity of the bread machine and add flour, salt, butter, warm malt and yeast. Spices and honey are added last. Rye-wheat bread baked in a bread machine in the "Rye" or "Whole grain" mode for 3.5 hours.

Cooking bread in the oven

It is more difficult to make Borodino bread in the oven, but it also turns out to be tastier, more aromatic, with a crispy box and a tender crumb. The technology of preparation consists of several stages. The first one is sourdough. It is made from 40 g of ready-made mature rye sourdough with 100% moisture content and 55 mm of warm water. When the mass begins to foam, 80 g of rye flour and a pinch of yeast are added to it. The mixture is left for 5 hours in a warm place.

The second stage is getting the tea leaves. It is prepared from 100 ml of water, 35 g of dark and crushed malt and 90 g of sifted rye flour. The products are mixed, and pour 130 ml of boiling water. The bowl is closed and left for saccharification. The minimum time is 5 hours.

The tea leaves are mixed with sourdough, 140 ml of water and 180 g of rye flour are added. The dough is covered with a film and left warm for 2-3 hours. Additionally you will need:

• A pinch of salt;
• Molasses - 30 ml;
• Fine-grained sugar - 30 g;
• Water - a third of a glass;
• 2nd grade wheat flour - half a glass;
• Rye flour - a glass;
• Ground coriander - 4 g.

Sugar and molasses are dissolved in water, salt, brew are added and everything is mixed well. Sift flour and pour into a container. Knead again, then close cling film or cover and leave for an hour. Ready dough spread on a damp table and, moistening hands, form bread. Spread in a baking dish, cover again with a film and leave to delaminate for 50-60 minutes.

Before baking, the surface is smeared with a chatterbox - a mixture of flour and water, and sprinkled with cumin or coriander.

The oven is heated to 260 ° C, and the bread is baked at the set temperature for the first 15 minutes. Then the door is slightly opened so that the temperature drops to 150 ° C, and continue to bake until done.

The finished loaf is left to cool on a wire rack. Before eating, bread is given 10-12 hours to stabilize the crumb.

Unleavened rye bread

All classic recipes involve the use of yeast, but they can be replaced with soda or baking powder. These components interact with the dough when water is added. The taste and aroma of bread made without yeast is not inferior to the usual rye yeast bread. calories unleavened bread- 195 kcal per 100 g of product. Required Ingredients:

• 1/2 cup milk;
• Egg;
• Butter (softened, not melted) - 20 g;
• 1/3 tbsp salt;
• 35 g fine white sugar;
• Rye flour - one and a half glasses;
• A pack of baking powder.

In heated milk, add flour, butter, sugar and baking powder. Mix everything and leave to rest for 5-10 minutes. Mix in the egg. Yeast-free rye bread is baked in the “fast” mode.

Sweet bread recipe in a bread machine

Rye flour is also used to make delicious sweet bread with dried fruits and fruits, berries, nuts and candied fruits. It can be served as a dessert or an accompaniment to morning coffee. Ingredients:

• 260 ml of milk;
• Egg;
• 40 g brown or beet sugar;
• 25 g lime honey;
• 45 ml olive or corn oil;
• Two full glasses of rye flour;
• 15 g concentrated dry yeast;
• A couple of tablespoons of quality granulated coffee;
• Vanillin spoon;
• A mixture of dried fruits, nuts, berries or chopped fruit.

Pour warmed milk into the bowl of the bread machine, add honey and sugar, eggs and butter, coffee. Pour flour, yeast, vanilla and sweet filler. Bake on the "sweet bread" or "muffin" mode.

In Finland, Norway and Sweden, this bread is traditionally served for breakfast with cheese, salted or sweet cottage cheese. He is delicious additions To fish dishes, meat salads, chicken salads. For cooking you will need:

• 450 ml of serum;
• Ghee - 2.5 tablespoons;
• A pinch of salt;
• 45 ml of honey;
• 20 g baker's dry yeast;
• One and a half glasses wheat flour and a glass of rye.

Additionally add:

• Walnuts;
• almond petals;
• Peanut;
• sunflower seeds;
• Sesame and flax;
• Dried cranberries, lingonberries, blueberries;
• Dried apricots and raisins.

Dried fruits must be washed and chopped. Grind the mixture of nuts and seeds and fry in a hot frying pan without oil until smooth. golden color. Heat the whey, add oil, salt, honey and yeast. Mix the ingredients, cover with cling film and let rest for 20 minutes. Sift flour and combine with whey, dried fruits and nuts. Put in a baking dish, let stand and turn on the "muffin" mode.

Sweet rye bread with bell pepper

Unusual and delicious bread With delicate aroma for breakfast or lunch. Ingredients for a 750 g loaf:

• Rye flour - two glasses;
• Wheat flour - 1/2 cup;
• 0.3 l of water;
• One third of a glass of light raisins;
• Several fruits of dried apricots;
• Ch.l. dried bell pepper;
• Buckwheat honey - 50-70 ml;
• Olive oil - 45 ml;
• Dry malt - 50 g;
• 11 g concentrated yeast;
• 25 g granulated sugar;
• A pinch of salt.

All components are poured into the bowl of the bread machine. Liquid ingredients are laid first, raisins and dried apricots are the last. Bake bread on the "Sweet" or "Sweet" mode.

Rye bread with bran - rich in vitamins, contains few calories and is recommended for diet food during recovery after illnesses and operations. There are two ways to bake bread with bran. Vinegar Bread Ingredients:

• One and a half glasses of warm boiled water;
• 30 g fine white sugar;
• A tablespoon of apple cider vinegar and salt;
• 25 g yeast;
• 30 ml of sunflower oil;
• 60 g of wheat bran;
• Half a glass of rye flour and one and a half - wheat;
• 30 g dry kvass.

Kvass, sugar, vinegar and all other components are added to the water. Bake on the "Basic mode", setting the average crust. Ready bran bread leave to cool under a damp towel.

Rye sourdough bread

To brew bread for malt, put in a bowl 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt. Everything is well stirred and left for 3 hours. The starter can be bought ready-made or made from 7.5 g of yeast diluted in 100 ml of water. Add 25 ml of fructose or sugar to the mixture and leave for 30 minutes. Then mix a glass of rye flour with 0.4 l of water and 50 ml of yogurt and add the yeast mixture. Mix thoroughly, leave to sour for 30-36 hours.

In the resulting starter add 50 ml of industrial bread sourdough, 330 g rye flour and 10 g yeast, 5 g salt and 15 g sugar. Mix with an immersion mixer and spread in a bread maker. The first set is the "gluten-free" mode, after which - "baking" for 90 minutes.

Rye bread with cheese and mushrooms

Another bread option that is full breakfast And great addition to salads, appetizers and pates.

For sourdough, you need to take 30 g of rye flour, a teaspoon of yeast and 50 m hot water. Flour is mixed with yeast, water is poured in, kneaded. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:

• 0.1 l of water;
• By h.l. sugar and salt;
• A glass of rye flour;
• Hard grated cheese - 65 g;
• Dried mushrooms - 45 g (can be replaced with fresh, overcooked with onions);
• 1 egg.

IN ready-made sourdough add water and other ingredients. Leave for another 20 minutes. Then the bread container is placed in a bread machine, cheese and mushrooms, and an egg are added. Bake on the "basic" mode.

Why rye bread doesn't work

There are a few tricks that will help you get a quality dough. The first of these is to add butter in two steps if the dough is kneaded by hand. The first part is poured during the kneading, the second - at the end. Often, dry gluten or gluten is added to the main recipe, which give the dough splendor, as well as dry sourdough Agram or Extra-R. Agram replaces vinegar, and Extra-R makes the taste of bread richer, malty-sweet. To make the dough rise well, food paraffin is added.

Often rye bread fails due to poor proofing.

Average time, required by the test, weighing 750 gr - 2-3 hours. The volume should increase by 2 times, otherwise the bread will not bake inside. The rested dough resembles a sponge and will not rise when baking.

Rye bread does not rise or rise for a long time if it is cooked in a cool room. Another reason may lie in low-quality yeast. Before kneading, it is recommended to dissolve part of the yeast in warm water to revive it. If the bread does not rise, but the yeast is fresh and alive, then the cause of the problem should be looked for in violation of the sequence of filling the ingredients into the capacity of the bread machine.

If the crust of bread falls off, then the problem is non-compliance technological process. Baking a rye loaf should take place at a temperature of 270-290 ° C. With more low temperatures the edges of the dough will be baked, but the middle and top will remain uncooked.

Rye bread often fails due to poor-quality purchased sourdough. It is important to check the expiration date before buying and trust only trusted manufacturers.

Despite the apparent complexity of the process, making rye bread is not difficult. Having mastered the basic simple recipe, you can start experimenting with additives, starters and additional ingredients. The main thing is to choose quality products, as the success of cooking depends on them. Fresh rye bread can become delicious and healthy breakfast for both adults and children. It contains almost no calories, which means it can be eaten even by those who are on a diet.

The product is recommended by gastroenterologists, neurologists and cardiologists for daily use. The taste of rye bread goes well with butter, pates, jams and pickles, smoked meats and cheeses, sausages, and dried bread is used in various meat and vegetable salads.

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

Delicious rye bread in a bread machine

Ingredients:

• warm water - 250 g;
• wheat flour - 250 g;
• rye flour - 150 g;
• vegetable oil - 20 ml;
• salt - 1 teaspoon;
• sugar - 1 tbsp. spoon;
• dry yeast - 1 teaspoon.

Cooking

We lay out the products in the capacity of the bread machine in this order: warm water, sugar, salt, vegetable oil, wheat flour mixed with rye, dry yeast. We install the container in the bread machine, select the program "French Bread", set the weight of the bread - 750 g and the crust - medium. We press the "Start" button. Since the weight finished product small, then in the process you need to monitor what kind of dough is obtained so that the bread comes out more even, the dough can be trimmed with your hands. And when the process of heating and raising the dough starts, it is better not to open the lid of the bread machine. When the delicious rye bread in the bread machine is ready, carefully remove it and transfer it to the wire rack to cool.

Yeast-free rye bread in a bread machine

Ingredients:

• water;
• powdered milk- 1.5 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• salt - a pinch;
• vegetable oil - 1.5 tbsp. spoons;
• rye flour - 1.4 cups;
• wheat flour - 2 cups;
• allspice- 1 teaspoon;
• cumin - 1 tbsp. spoon;
• sourdough - 9 tbsp. spoons.

Cooking

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

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

Chouxed rye bread in a Panasonic bread machine

Ingredients:

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

Cooking

If you have a Panasonic SD-253 (252, 254, 255) bread machine, set the "Gluten Free" mode, if Panasonic SD-2500 (01, 02) - the "Basic Fast" mode. You can use any blade for kneading, but a blade specifically for rye bread will make the kneading process easier. Brewing malt boiling water and let stand for about 5 minutes. Now put the ingredients in the bread machine container in this order: peeled rye flour, sourdough, sugar, salt, dry yeast. Now back to the malt: add warm boiled water, mix and pour the resulting mixture into the container of the bread machine. We install the container in the bread machine and turn on the “Gluten Free” program. The kneading of the dough begins immediately, which will last 15 minutes. After 3 minutes from the beginning of the kneading, taking a long spatula, you can help the process by manually stirring the dough, especially in the corners of the mold. Now we detect 60 minutes and at the end of this time we reset the “Gluten Free” program and immediately turn on the “Baking” program and the cooking time is 90 minutes. At the same time, the lid of the bread machine does not need to be opened so that the dough does not settle. When the process of baking rye bread in the bread machine is over, put it on a waffle towel and leave it for 2 hours.

Rye bread in a bread machine is real, but not ideal, it will not 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, for 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 have already appeared with programs designed for leavened bread! 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 maker 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 silicone spatula. Another reason why bread makers that do not have special treatment, not very suitable for baking rye - these are automatic punches that rye dough does not need, it does not need strong hugs, like wheat, because it gets rid of excess gas much faster and easier. Even after it has risen well, we do not knead it before shaping, but simply carefully form it, while the dough itself is kneaded naturally and completely effortlessly releases the accumulated carbon dioxide. 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 the dough is in it, until the start of baking, when it automatically switches to more high temperature. In the background, it heats up to about 35 degrees, that is, it is warm enough, which significantly accelerates the rate of fermentation. 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 44 minutes ( quick baking bread), 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 recipe for "The Most Simple and Tasty Rye", but each time the dough came up 20 minutes earlier than necessary and I had to change the mode " quick bread” 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 rye whole grain 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 by 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. For baking wheat bread bread machine programs take from 40 minutes to 60, 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 suitable dough, turn on the baking mode for an hour and a half, or after completing the “quick baking” program, switch to just “baking” mode and bake for another 30 minutes. It’s easier for me to immediately switch the bread machine to “baking” and put it on for an hour and a half. Ready 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 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.

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

How to bake rye bread

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

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

Rye flour bread recipe

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

sourdough

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

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

Cooking:

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

Products for rye bread in a bread machine:

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

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

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

Wheat-rye bread

For the recipe you will need the following ingredients:

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

Recipe for rye bread for a bread machine:

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

Yeast-free

For the dish you will need the following ingredients:

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

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

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

Rye flour with malt

For cooking you will need the following ingredients:

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

The process of making rye bread in a bread machine.

Until recently, homemade bread was something mysterious and incomprehensible to many housewives. It was necessary to find grandmother's recipes, understand all the subtleties, diligently knead and bake, learn and improve. But with the beginning of the era of bread machines, the task has been simplified as much as possible: a smart machine is ready to take on the main chores. We just have to lead the process, and then enjoy the wonderful result.

How to bake bread in a bread machine

If you will cooperate with the device for the first time, it makes sense to study it comprehensively. Read the user manual, understand the basic modes and keys. Prepare the ingredients according to the recipe. Pay attention to the units in which products are measured: if we are talking about grams, do not confuse them with milliliters and do not break the proportions. Insert a mixing paddle.

Next, lay the components in the order recommended by the manufacturer. For example, a Mulinex bread machine will require liquid first, and only then dry foods. If you violate the bookmark order, the machine may not knead the dough well and bake an unimportant loaf. Panasonic bakeries, on the other hand, ship yeast and other bulk ingredients first.

Important! The egg is a liquid! First we drive it into beaker and then add water to the required mark.

It is more convenient to lay food when the bucket is outside the bread machine. Otherwise, dry products will most likely fall on the heating element, burn and give an unpleasant aroma, which the bread will certainly absorb. The same trouble can happen during the first kneading, because the flour is very dusty and easily penetrates into any cracks. To avoid this, cover the bucket with a damp towel during the first cycle.

Periodically look at the bun that the machine forms. It may be too sticky and you may need to add a little more flour. Or the dough will be dry, then you have to add water. At any stage when the blade is working, these actions are permissible, however, the components penetrate each other best at the very beginning, when the kneading speed is high enough.

Advice! With a silicone or wooden spatula, remove the dough that has stuck to the walls of the bucket, because it can burn and spoil the bread.

The bread maker will notify you with a sound signal when the dough is ready. This means that now you can open the lid and add additives (seeds, spices, oils, dried fruits). This is how the units of LG and others are arranged famous brands. Some home bakers have gone a step further and offer a separate additive container. So, the Kenwood bm 450 bread machine will send itself at the right time additional ingredients into the dough.

Next, you should wait until the device finishes working, remove the mold, gently shake out the bread, and remove the spatula from the loaf. When the pastry has cooled to 35-40 degrees, it can be cut and served.

Bread made from rye flour in a bread machine

Rye bread is considered one of the most useful, so baking it at home is simply necessary. the site will tell about the most popular cooking technologies.

Liquid Ingredients:

• 300 ml of water;
• 1 tablespoon of honey;
• 2 tablespoons of olive oil.

Dry Ingredients:

• 250 gr wheat flour;
• 150 grams of rye;
• 1.5 teaspoons of powdered yeast and fine salt.

Mix all liquids. Combine both types of flour and sift. Add those large rye particles that remained in the sieve to the flour. Turn your bread maker on rye bread mode (most Redmond models spend 2 hours and 10 minutes on such baking), set to a dark crust.

Required products:

• 330 ml of water;
• 470 gr rye flour;
• 80 gr wheat;
• 2 teaspoons of dry yeast;
• 2 tablespoons of honey, vegetable oil and apple cider vinegar (if you like sourness);
• 1.5 teaspoons of salt;
• 4 tablespoons of rye malt (pour 80 ml of boiling water);
• 1 teaspoon coriander.

The “Borodinsky” program is built into the Moulinex home bakeries, in other devices it is permissible to use the “rye bread” mode.

Recipes for black bread in a bread machine

Karelian bread from a mixture

Ingredients:

• 500 gr of ready-made baking mixture "Borodino";
• 1.5 teaspoons of dry yeast;
• 3 tablespoons of raisins;
• 350 ml of water.

Bake in the "rye" mode. If such a program is not available in your device, set the main mode for at least 3 hours.

Components:

• 150 ml of warm water;
• 200-220 ml of thick kefir with a fat content of 3%;
• 2 tablespoons of olive oil;
• 250 grams of rye flour and the same amount of wheat;
• 1 tablespoon of granulated sugar;
• 1.5 teaspoons of salt and dry yeast.

Baking in the “rye” program, with a dark crust.

Components:

• 75 ml of water and strong tea leaves;
• 200 ml unfiltered dark beer;
• 1 teaspoon cocoa and instant coffee;
• 1.5 teaspoons of dry yeast and salt;
• 1 tablespoon of white sugar, the same amount of vegetable oil and ground coriander;
• 1.5 tablespoons dry mashed potatoes(in powder);
• 2 tablespoons of powdered milk;
• 300 grams of wheat flour;
• 150 grams of rye flour.

Mix both types of flour with coriander and mashed potato powder, in this form, add to the liquid. In the process of kneading, add wheat flour (if necessary), but not more than 3 tablespoons. Set the bread maker to the medium crust setting and the wholemeal bread program. Such baking is especially successful in Kenwood devices.

Bread with malt in a bread machine recipes

Ingredients:

• 310 ml of water;
• 50 grams of rye and 350 grams of wheat flour;
• 2 tablespoons of sunflower oil and dry fermented rye malt;
• 1 teaspoon of salt;
• 2 teaspoons of dry yeast;
• 0.5 teaspoon of cumin;
• 1 tablespoon of sugar.

Bake in the program “ french bread” (available in bread machines Redmond rbm-1905, Zelmer zbm 0900 w, Phillips hd 9046 and others).

Components:

• 3 tablespoons fermented rye malt;
• 50 ml of water (not lower than 60 degrees);
• 275 cold water;
• 20 grams of margarine;
• 400 grams of wheat and 75 grams of rye flour;
• 1.5 teaspoons of salt and dry yeast;
• 2 teaspoons of sugar;

Pour malt with hot water, leave for 2 hours in a thermos or oven. Then cool the tea leaves, add the rest of the products, set the medium crust mode and bake whole grain bread.

Sweet bread, charlotte, cake

We will need:

• 100 ml of milk (in extreme cases, water);
• 3 eggs;
• 6 tablespoons of vegetable oil and the same amount of sugar;
• 450 gr wheat flour;
• 2.5 teaspoons of dry yeast;
• 0.5 teaspoon of salt;
• a bag of vanilla sugar;
• apples, dried apricots, raisins.

Set the main mode of the bread machine, the program “Baking with raisins”, the average level of the crust.

Components:

• 5 eggs;
• 200 grams of granulated sugar and the same amount of flour;
• 5 grams of vanillin;
• 2 large apples.

Beat eggs, add sugar and vanilla, beat with a mixer again. Add flour, stir. Next - a line of chopped apples. Mix the mass, grease the bucket of the bread machine with oil. Set the “baking” mode, the cooking time is 1.5-2 hours.

List of ingredients:

• 4 eggs;
• 100 ml of milk, the same amount of sugar;
• 150 gr butter(soften);
• 250 gr flour;
• 1 teaspoon baking powder;
• 200 gr raisins.

Let's describe the order of laying in bread machines, in which liquids go first. Beat eggs with sugar, pour to the bottom. Then the milk soft butter, flour, baking powder. Add raisins after the corresponding signal. Set baking program yeast-free dough.

How to make bread in a bread machine: video