Homemade rye wheat bread. Rye-wheat shaped bread in the oven
Let's bake homemade bread! I cooked yesterday, and today I tried it and was surprised: it is so soft, fluffy, tender.
Last time you and I baked a bread made entirely of rye flour, and then the bread came out delicious, but dense, and dried out quickly. And this time I decided to combine two types of flour equally and baked rye- wheat bread. Thanks to the addition of wheat flour, the crumb turned out to be more tender, and rye flour gave a special taste and a pleasant beige color.
The recipe is lean, so you can please your family with delicious home-made wheat-rye bread! I sprinkled the bread with cumin, but it is quite possible to use any other tasty seeds that you like the aroma of: flax, sesame, poppy. Or don't sprinkle at all. And so delicious :)
Ingredients:
For 1 loaf weighing approximately 650g:
- 20 g of pressed fresh yeast (or three times less dry);
- 0.5 tablespoon of sugar;
- 200 ml of water;
- 1 teaspoon of salt;
- 3 tablespoons of vegetable oil;
- 250 g wheat flour;
- 230 g rye flour.
I took the flour approximately equally; quantity may vary slightly.
How to bake:
As always for making yeast dough, make a dough to activate the yeast. For fresh ones, rub them with a spoon with sugar, dilute them with half warm water, add about a glass of sifted flour and stir. You see what an interesting rye dough turns out: light brown! And it smells special. We put for 15-20 minutes in a warm place, covered with a towel.
For active dry yeast (granules): mix with sugar, pour warm (36-37C) water, wait 15 minutes until a lush foam appears.
For quick dry yeast (powder): you can immediately combine with flour and knead the dough.
Here the dough came up, became a fluffy "hat" with bubbles inside. Yeast is doing a great job, we will continue! Pour in the rest of the water - warm, if it has cooled down, warm it up a little.
Pour the sifted flour of both types in portions, in about 3-4 doses: add and mix. We salt the dough.
Together with the last portion of flour, add vegetable oil: I poured in two tablespoons of refined sunflower oil and 1 tablespoon of mustard: with it, any pastries are much tastier and more aromatic.
We knead a soft, pleasant, warm dough for about 5 minutes, you don’t need to add a lot of flour so that it doesn’t turn out too steep, and the bread is dense. If it sticks just a little, it's not scary. Grind the bowl with flour, put the dough, cover with a clean towel and put in heat for an hour - come up.
When the dough has doubled in size, gently knead it with your hands, form a loaf and put it in a greased mold. vegetable oil.
We turn on the oven to slowly warm up, and put the form with bread on the stove or on the open door of the oven - let it stand.
When the loaf grows up, brush it with a silicone brush with a mixture of flour and water (2 tablespoons of water 1 tablespoon of flour), and sprinkle with caraway seeds.
I put the bread in the oven for 20 minutes at 170C, and then increased it to 200C and baked for another 10 minutes until cooked (dry skewer). It turned out a baked crumb and a tender crust, but the top sank a little. And then I remembered that, in fact, when baking bread, it is recommended to set it first at 200-210C, creating steam in the oven after a minute, three and ten, and then reduce the temperature and bake until cooked - then a crispy crust forms. But even in this version, the bread turned out to be very tasty. After taking it out of the oven, I covered the loaf directly in the mold with a damp towel for five minutes, and then gently prying it around the edges with a knife, shook it out of the mold and put it on a wire rack to cool.
And in the morning we cut and tasted homemade wheat-rye bread!
That's how beautiful! And also - useful and tasty.
Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and be added in the form of crackers to salads. You can make rye bread at home, and you don’t need a bread machine for this. Many recipes are designed for baking bread in a conventional oven.
Useful properties of the product are explained by its composition and quality of flour:
- Most recipes do not contain yeast, which increases nutritional value finished product;
- A large amount of fiber affects the work of the stomach and digestive organs in a favorable way;
- 100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
- Rye grain is more resistant to the processing process, therefore it retains many vitamins and amino acids essential for the body in flour.
- Decreased hemoglobin;
- Diseases of the digestive tract;
- Slagging of the body;
- diabetes mellitus.
Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. It has been proven that regular consumption of black bread reduces the risk of cancer and diabetes.
Black bread ingredients
Black rye bread, familiar to Russians, is popular among the inhabitants of the Scandinavian Peninsula, Iceland, and Denmark. There it is an integral part national cuisine, but they cook it with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product are unchanged:
- Rye flour;
- Water;
- Sourdough or yeast;
- Salt.
Add to rye flour - wheat or corn, buckwheat, oatmeal.
Rye Bread Recipes
It takes a little experience to make rye bread. Rye flour is more capricious in work, it is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes for baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get a delicious product even with little culinary experience.
Fast way to bake in the oven
To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than recommended by 5-10 ° C. This will keep more heat in when the door is opened while the dough is being placed.
Tip: during the baking process, do not open the oven door frequently or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread in time depends on the type and volume, as well as the composition of the dough.
Traditional Irish Bread
In Ireland, they say that real bread should be tender, fragrant and crumbly. For cooking according to a traditional recipe, you need to take flour coarse grinding or white flour, plus:
- 190 ml of kefir;
- 45 g wheat, oat or rye bran;
- A teaspoon of baking powder for dough, coriander and soda;
- 4 dl cumin;
- Salt - 2 dl;
- Olive, rapeseed or sunflower oil - 75 ml;
- 80 g of wheat flour (preferably the highest grade);
- 80 g of wholemeal rye flour;
- 1/4 kg of flour from wheat grains.
In a container for kneading dough, mix bran and flour, add baking powder and soda. Kefir is poured into a separate container, salt is added. In a hot frying pan with a thick bottom, cumin and coriander are fried without oil, after which the spices are ground in a mortar and added to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but in the process of mixing it will become denser and roll into a ball.
You can bake bread in any baking dish or in a pan with a thick bottom and walls, which is pre-lubricated with margarine or cooking oil, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.
To prevent the crust from cracking during baking, make several shallow longitudinal cuts.
For this yeast-free bread, the temperature in the oven is set at 220 ° C. At a given temperature, they bake for a quarter of an hour, after which they lower the degree to 190 ° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.
Homemade bread without yeast
Rye yeast-free bread is prepared simply: mix 0.3 kg of rye and the same amount of oatmeal and whole grain flour in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour, and add 0.5 liters of warm water. Knead the dough. As additional additives take fried onions, Bell pepper or chili, dried blueberries or cranberries, dried fruits or seeds.
Put the dough into a mold, make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.
Recipe for classic rye bread
The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. Water is taken so much that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.
For the test, you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to pre-dissolve honey in water: this way it will be easier to mix and will not form lumps. Everything is mixed and sourdough and 30-50 ml of vegetable (preferably olive) oil are added. The finished dough is dense and elastic, non-sticky.
Bake bread in the oven, preheated to 200 ° C - 5-7 minutes. After that, the degree is lowered to 150 ° C. Baking time is about 2 hours.
Lean rye bread
Lean rye bread without yeast can be prepared with a simple sourdough starter from 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave warm for 48-50 hours. Then another 200 g of the mixture is added, covered with a cotton cloth and incubated for another 24 hours.
To make the dough, you need to add sunflower oil to the sourdough. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, sourdough. Knead a thick dough, which is then laid out in a bread pan and left warm for 4 hours. Before laying in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. At a temperature of 180-185 ° C, bread is baked for 100-120 minutes.
Sourdough Bread Recipe
Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (fresh take 1.5 times more) and 2 glasses of water. On the low fire the mixture is boiled until the volume is halved, after which it is cooled and kept under gauze for about 9-11 hours.
A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoonful and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and cleaned for 48 hours in heat. You can determine the readiness of a hoppy starter by a significant increase in volume.
Ingredients for a standard loaf of yeast-free bread (weight 700 g):
- 1/4 l of water;
- 3 cups rye flour;
- Fine salt - tsp;
- Fine white sugar - tbsp;
- Oatmeal or wheat flakes - a couple of tablespoons;
- Leaven.
The process begins with the preparation of dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 liter of warm water. Opara rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to hands, with good elasticity.
Before baking, the dough should stand for 4-6 hours, and in order for it to fit better, it is recommended to cover it with a lid and a thick terry towel. Rye bread is baked on the middle shelf for an hour at 190°C.
Preparing sourdough bread
You can also cook rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread is distinguished by its sweet and sour taste and the fact that it does not get stale for a long time. According to this recipe, it is proposed to bake brown bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: sourdough and 0.5 kg of rye grain flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.
It is advisable to mix the dough with a mixer for about 10 minutes. Spread the finished dough in a mold pre-greased with cooking oil or butter, sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. Ready custard bread is removed from the mold and left to ripen under a waffle towel.
This fragrant yeast bread is prepared in several stages. The first is the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of cumin and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.
The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make a dough, the resulting sourdough and tea leaves are combined with 1/3 tsp. yeast and leave to ferment for 5-7 hours.
It is more convenient to knead the dough for Riga bread with an immersion mixer. To do this, spread the dough into the bowl, 40 ml of warm water, tsp. salt, 0.25 kg of rye grain flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. The finished dough is laid out on a flat surface, sprinkled with flour, a loaf is formed. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, put a bowl of boiling water under the baking sheet.
Rye bread is baked in the oven at 240-260 °C for 10 minutes, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.
Recipe for rye cheese bread with nuts
Cooking Ingredients:
- 150 g goat or sheep cheese (hard varieties);
- 120-130 g walnuts;
- 0.3 kg of wheat flour and the same amount of rye;
- A bunch of basil;
- About 350 ml of water;
- Ch.l. baker's yeast;
- A couple tablespoons of olive oil;
- Salt.
Sift flour twice with yeast, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave for an hour for proofing, knead several times with force and let stand for an hour and a half. Grind the nuts with a blender, cut the cheese into small cubes.
Form a cake from the finished dough, put a third of the mixture of cheese and nuts on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.
The bread is laid out on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.
flax seed bread recipe
You can bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, first make a dough of 40 g of fresh yeast, a spoonful of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.
Sift 0.6 kg of flour from rye grains and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame, a third of a glass of peeled seeds and a few tablespoons of tea salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and spread on a greased baking sheet. Leave for an hour under a towel, and before laying in the oven, the surface is moistened with water.
The first 45 minutes the bread is baked at 220°C, then another 20 minutes at 200°C.
Lithuanian bread on beer
Bread according to this recipe can be made with or without yeast, but the yeast-free version is more popular. The sourdough is made from a glass (220 g) of rye flour and a glass of water. It should be thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.
From a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water, make a dough. For the test, they take all the resulting dough, 250 g of rye and wheat flour, tbsp. dark thick honey and cumin, 3 tbsp. sugar and half a glass of bergamot tea. All mix well, form a loaf and leave for a few for proofing.
The first 25 minutes bake bread at a temperature of 250 ° C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is taken out of the mold and covered with a towel.
Homemade Borodino bread
To bake Borodino bread in a home oven you will need:
- 0.4 kg of peeled flour from rye grains;
- 0.2 kg females 1 or 2 wheat grades;
- Ch.l. concentrated yeast;
- A couple of tablespoons of dry malt and the same amount of vegetable oil;
- 0.4 l of heated water;
- Ch.l. salt;
- A little dark honey;
- Dry crushed coriander.
Preparation of bread with malt begins with tea leaves. To do this, dry malt is poured into 150 ml of boiling water, and cooled at room temperature. Dissolve honey in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should turn out a little sticky, thick and viscous. Cover the bowl with cling film or a thick towel and leave for several hours. The rested dough is punched down and transferred to a baking dish. For Borodino bread, the oven is heated to 180 ° C, baked for 40-45 minutes.
Bread with malt
The recipe for malt bread is similar to Borodino: 4 tbsp. malt pour two cups of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons of sugar and 0.1 l of warm water. Leave to ferment for 10-20 minutes. The cooled malt and the revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of flour from wheat and rye. Knead the dough and give 1-2 hours for proofing.
Bread is baked for 30 minutes in an oven heated to 180°C.
Bread made from corn and wheat flour
This bread with seeds and a mixture of different flours is fluffy, fragrant and retains its nutritional and healthy properties for a week. For cooking you need to take:
- 90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
- 0.2 l of kefir;
- 170 ml of fat milk;
- 55 g butter fat;
- 20 ml lime or flower honey;
- Half a glass of seeds;
- 2 tsp dry concentrated yeast;
- 2 tsp salt.
In a mixing bowl, combine kefir, honey, yeast and cornmeal. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or cling film. Leave the resulting dough for proofing in heat for an hour or two. Then they are transferred to a baking sheet, crushed, formed into a loaf and given another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from turning out dry, place a pan with hot water under the baking sheet.
Homemade rye coffee bread
The dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.
For the test take:
- 0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
- A couple of tablespoons of cocoa;
- 1.5 tsp salt;
- 75 ml of any vegetable pure oil.
Sift the flour, add salt and cocoa, mix well. Oil is poured into the finished dough and mixed with flour. The dough is laid out on a flat surface, sprinkled with rye flour. The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, they are crushed, again lubricated with oil and given another hour and a half to rise.
The dough is laid out in forms, covered with a towel and left for 60-80 minutes. Rye coffee bread is baked for 20-30 minutes in an oven heated to 180°C.
Rye bread on rice broth
For cooking take:
- 120-130 g of white rice;
- About 0.5 l of water;
- Flour: from rye grains - 200 g, from wheat - 320;
- Dry malt - tbsp;
- Bran from any cereal - 2 tablespoons;
- 1/2 tbsp mixtures of chopped ginger and coriander;
- Ch.l. salt;
- Baker's yeast - 2 tsp;
- For lubrication - an egg;
- A little sesame seeds for sprinkling.
Boil rice. Decoction (at least 250 ml) drain, strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough to a baking dish, leave for another 1-1.5. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.
Homemade rye bread can last anywhere from a few days to a week if wrapped in a waffle or cotton towel. It has a pleasant taste, aroma, and can be a useful addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pates, butter and cheeses, dried fruit paste or fruit and berry jellies. It is added to salads and served with soups, game or fish dishes, and vegetables.
Rye bread is a traditional addition to any meal. It can be prepared with yeast or sourdough. The base is a mixture of rye and wheat flour.
Content:
Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very useful, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.
Features of making rye bread
You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread machine. It all depends on what you have household appliances. But bread cooked in the oven is also very tasty. The only difference is in saving time.
How to make rye bread in a bread machine
In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.
To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:
- 1.5 cups of rye flour;
- a teaspoon of yeast;
- a spoonful of olive oil or melted margarine;
- a glass of whey;
- a teaspoon of cumin;
- salt and sugar.
Initially, rye bread was prepared without the use of sourdough yeast. Now enterprises involved in baking bakery products are introducing shiver into this product. This speeds up the production time and makes the bread cheaper.
We bake rye bread at home in a slow cooker
Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.
To bake rye bread in a slow cooker, prepare the following products:
- 350 g rye flour;
- a tablespoon of wheat flour;
- a teaspoon of dry yeast;
- a glass of milk;
- a teaspoon of salt and sugar;
- 50 g of vegetable oil;
- garlic;
- coriander.
Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.
The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.
How to make rye flour bread in the oven
If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.
For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Put on proofing for 40 minutes. Bake in a hot oven for 40-50 minutes.
Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:
- Be sure to prepare the steam.
- Knead the dough carefully.
- Put the bread in a hot oven.
- If you want a crispy crust, drizzle with hot bread after baking. cold water and cover with a towel.
- Prepare a dish in a good mood.
Rye Bread Recipes
There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.
Yeast rye flour bread recipe
To prepare a fragrant loaf of bread, you need to prepare the following products:
- 300 g rye flour;
- 300 g wheat flour;
- 400 ml of warm water;
- 10 g dry yeast;
- 1 tablespoon of sugar;
- a spoonful of salt;
- 2 tablespoons of vegetable oil.
Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.
After that, knead again and put in a mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.
Recipe for rye bread at home with flax seeds
Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. The mixture will need 600 g.
Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the bank. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.
Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the mold. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as the rye dough does not stick to the surface during baking.
The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle the bread with cold water before putting it in the oven.
Recipe for yeast-free rye bread with soda
There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.
If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Flour take 500 g, and nuts - 100 g,? a teaspoon of soda. Pour a little vegetable oil into kefir.
Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.
sourdough rye bread recipe
This is an old recipe that uses malt or a special sourdough instead of yeast. To prepare the starter, you need to take 100 g of flour and water. Flour is required rye. You should get a mass that is similar in viscosity to pancake dough.
Pour this mixture into a jar and leave for 2 days in a warm place. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mass for another day. Now put the starter in the refrigerator.
It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). Pour 50 ml of ghee into the starter butter. Pour the viscous mass into the flour and knead a stiff dough. Don't forget sugar and salt.
Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.
The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.
Lithuanian beer bread recipe
This is a unique savory bread recipe. The taste is slightly sweet. A mixture of yeast and beer is used as a baking powder. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.
Ingredients:
- 500 g flour mixture (rye flour + wheat);
- a teaspoon of yeast;
- half a glass of kefir;
- a glass of dark beer;
- a tablespoon of honey;
- salt;
- 2 tablespoons of sunflower oil;
- egg.
Recipe for rye bread with cheese and nuts
To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid appears on top, add 50 g of vegetable oil and a spoonful of salt to it.
Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.
Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.
How to make rye bread at home - see below:
As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.
There is nothing more delicious than fragrant bread made according to simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, and what ingredients are used in cooking, whether it is possible to use wheat flour to cook the product. step by step photos recipes are listed below.
About nutritional useful properties rye bread has been known since ancient times. The main benefit of a rye product is to help with diseases of the digestive tract, normalize the absorption of food. Another plus is mold resistance. However, this product should not be added if you suffer from acid reflux, colic, or ulcers. A slice of bread contains:
- a large number of useful vitamins;
- essential acids;
- hard indigestible fibers (fiber).
How to make rye bread at home
The following are recipes for black bread at home, on a different basis - yeast, yeast-free, sourdough and custard. Thanks to the large number of new baking technology, different devices can be used. How can you cook brown bread in the oven, bread machine or slow cooker and what are quick recipes preparation of this product?
The recipe for rye bread in the oven begins with the preparation of products: ground rye flour, salt, dry yeast, water. All ingredients are well and thoroughly mixed until a homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turned out to be ruddy and hard, then the pastry is ready.
In a bread maker
The advantage of this unit is that you do not have to prepare the batch yourself - the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoonful of olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.
In a slow cooker
In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking, you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, coriander, chopped garlic are added. After kneading the mass, put in a bowl for half an hour in the baking mode according to the instructions.
rye bread recipe
You can make your own bread at home. For the manufacture of rye pastries, you must adhere to a strict recipe in order to get the finished product. The following describes how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories ready meal what components are needed, what are the methods of baking the dough.
sourdough
- Thanks to the lactic acid bacteria of the sourdough, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves the absorption of food. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. To bake a delicious product, it will take more time than a standard recipe. The advantage is that when using sourdough, the dish is fresh up to the 10th day after baking. Consumption of a rye product is good for the body.
Ingredients
- coarse rye - 700 g;
- any yogurt - 100 ml;
- regular salt - 1 tbsp. l.;
- warm water - 1 l;
- whole grain and wheat flour - 500 g;
- warm milk - 330 ml;
- vegetable oil - 1 tsp
Cooking
- Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
- Dilute the finished sourdough with hot milk, add salt, whole grain and ordinary wheat flour, cover the batter with a towel, leave for 12 hours.
- Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
- Set to bake for 1.5-2 hours.
Recipe for black bread in a bread machine
- This dish is prepared in a bread machine, according to the cooking method, it is more like baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. Step by step recipe With detailed description ingredients available to beginner bakers.
Ingredients
- water - 330 ml;
- ground rye - 150 g;
- wheat flour - 300 g;
- butter - 20 g;
- dry milk - 2 tbsp. l.;
- honey - 2 tbsp. l.;
- salt - 1.5 tsp;
- baker's yeast - 1.5 tsp;
- malt, cumin - 2 tbsp. l.;
Cooking
- Put the ingredients into the bread machine according to the instructions.
- Select the desired mode. The color of the crust is medium.
- Take it out after the required time. Cool on a wire rack.
Wheat-rye bread in the oven
- Rye bread contains many useful substances - minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also useful for digestion, prevents the appearance of diabetes and cancer. Since a loaf, which consists entirely of rye, is difficult for the stomach, it is better to cook a wheat-rye product. It will bring more benefits to the body and has the same properties.
Ingredients
- wheat and rye flour - 500 g each;
- sea salt - 1 tsp;
- dry yeast - 10 g;
- sugar - 50 g;
- chicken egg - 1 pc.;
- sesame - 15 g.
Cooking
- Sift flour, add sugar, yeast, salt.
- Add warm water to a bowl and knead the dough.
- Leave the finished dough warm for an hour.
- Punch down the mass, leave to approach again.
- Put the finished dough on a baking sheet, form a round loaf.
- Lubricate the product with an egg, sprinkle with flour, sesame seeds.
- Bake 30-35 min.
Rye bread with yeast in the oven
- For the preparation of rye products, various ingredients and additives are used. However, so that the bread is not rough, they use a mixture of white wheat and rye flour in the composition: this way the dough becomes more pliable and softer. Preparing sourdough starters in the classical way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.
Ingredients
- rye and wheat flour - 300 g each;
- warm water - 0.4 l;
- sugar - a tablespoon;
- salt - a teaspoon;
- dry yeast - 10 g;
- vegetable oil - 2 tbsp. l.
Cooking
- Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
- Add sunflower oil to the mixture, stir. Add yeast.
- Knead the dough, cover with a film, set aside for 60 minutes.
- Knead the dough, leave to stand for 40 minutes.
- Preheat the oven to 220 degrees, bake the bread in the form of 40-50 minutes.
Homemade malt bread
- Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the functions of the digestive tract. Such a product has a rich dark color due to malt. Eating rye bread is good for health promotion.
Ingredients
- white flour - 200 g;
- rye flour - 330 g;
- water - 400 ml;
- malt - 40 g;
- dry or fresh yeast - 20 g;
- honey / sugar - 2 tsp;
- sugar - 2 tbsp. l.;
- coriander - 0.5 tsp;
- cumin - 0.2 tsp;
- nutmeg - 1/10 tsp;
- vegetable oil - 2 tbsp. l.
Cooking
- Pour the malt with boiling water, mix thoroughly. Cover.
- Add dry yeast, spices, salt. Mix well.
- Dissolve sugar, honey in warm water, stir.
- Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
- Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
- Make slits at the top.
- Bake 50 minutes.
Without wheat flour
- Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. The loaf is suitable for losing weight who eat low-calorie foods.
Ingredients
- peeled flour - 11 tbsp.;
- water - 4 tbsp.;
- sourdough - 3 tbsp.;
- vegetable oil - 3 tbsp. l.;
- sugar - 5 tbsp. l.;
- salt - 1 tsp;
- coriander (grains) - 2 tbsp. l.
Cooking
- The dough takes 3 days to prepare. On the first day 4 tbsp. peeled flour pour 4 tbsp. boiling water, stir. Leave the mixture for a day.
- On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
- On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
- The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
- The loaf is baked for 90 minutes.
Hearty rye-wheat loaf with raisins
- Hearty rye-wheat loaf with raisins will be loved by adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because 100 g of raisins contain 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruit, bran and other additives.
Ingredients
- water - 1.5 cups;
- dry yeast - 7 grams;
- light raisins - a handful;
- whole grain and rye flour - 2 cups each;
- brown sugar - 2 tbsp. l.;
- olive oil- 2 tbsp. l.;
- salt - a teaspoon.
Cooking
- Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
- Add raisins to the dough, mix.
- Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
- Put the dough on the table, divide into several parts. Create products.
- Cover with a towel, leave warm for 1 hour.
- Bake 30 minutes.
Traditional sourdough bread
Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. The preparation of the dough takes longer than when baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. Rye brewed bread can be pampered by adults and children.
Ingredients
- flour, wheat - 350 g, from rye - 200 g;
- water - 0.5 l;
- pressed yeast - 30 g;
- sugar - 2 tbsp. l.;
- salt - 1 tsp;
- dry malt - 2 tbsp. l.
Cooking
- Mix two tablespoons of malt with wheat flour, brew with hot water.
- Mix the dough thoroughly with a fork. Leave it aside to cool down.
- In another bowl, dilute the yeast with a glass of warm water, add sugar, salt.
- Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
- Mix thoroughly, form a loaf, put in a mold.
- Send the rye bread to the oven for 50 minutes.
Rye bread on kefir in the oven
- If you don’t know how to bake brown bread at home, take this recipe into service: it is simple and does not require special knowledge. The product prepared on kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If use most black, then the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.
Ingredients
- water - 55 ml;
- dry yeast - 4 g;
- kefir - 250 ml;
- rye flour -100 g, wheat - 300 g;
- salt - to taste.
Cooking
- Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
- Shape the dough into a ball, cover it and let it rest for 20 minutes.
- Stir again, leave under a towel for 10 minutes.
- Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
- Bake the bread for 30 minutes in a conventional oven.
Yeast free
- A simple yeast-free rye loaf turns out just as delicious as with yeast. The use of fermented products is not always possible, as some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking turns out to be tasty, tender, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.
Ingredients
- ground rye - 320 g;
- baking powder - 0.5 sachet;
- sugar - 2 tbsp. l.;
- kefir - a glass;
- soda / salt - 1 tsp;
- raisins - a handful;
- butter - 50 g.
Cooking
- Grind prepared raisins, fill with water.
- Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon, stir until the mixture is soft.
- Add water, raisins, stir.
- Put the dough on the table. Knead until elastic.
- Form, transfer to the form.
- Put the oven on temperature 220, bake for about 45 minutes.
Homemade wheat-rye bread in the oven with yeast cannot be compared with store-bought. Delicious bread can be completely baked at home in a bread machine, slow cooker and in a conventional oven.
The only thing I use for kneading bread is a food processor. In my opinion, this is an indispensable technique. Although rye bread can be completely kneaded by hand, it does not require long kneading.
Pour dry yeast with a small amount of warm water and add 1 tsp. Sahara. So the yeast will dissolve better and begin to work. Wait until the yeast foams.
Wheat and rye flour must be sifted.
We mix 2 types of flour, add oatmeal flakes, salt, sugar, vegetable oil, honey, water, foamy yeast,. From spices and honey bread turns out very fragrant.
Knead the dough well in a food processor, transfer to a saucepan and leave in a warm place for 2 hours.
After the dough has risen, punch it down.
Lubricate the pan with vegetable oil or bake in a silicone mold.
Put the dough into the pan. Smooth the surface of the dough with a wet spoon. Let the test rise.
Preheat the oven to 180 degrees. Place a pan of water on the bottom of the oven. Remove it after 20 minutes.
✓ Temperature regime each oven may be different.
We put the future rye-wheat bread in the oven and bake until cooked through for about 35-40 minutes. I check the readiness with a toothpick - if it remains dry when pierced, the pastry is ready.
We transfer the baked wheat-rye bread in the oven to a wooden board or grate, grease the top with water with a brush and cover with a towel.
Ingredients:
- Dry instant yeast - 2 tsp
- Wheat flour - 1.5 cups (in a glass - 200 ml)
- Rye flour - 1.5 cups
- Hercules - 3 tablespoons
- Salt - 2 tsp
- Sugar - 2 tbsp. l.
- Honey - 1.5 tbsp.
- Vegetable oil - 2 tbsp.
- Coriander - 1 tsp
- Cardamom - ½ tsp
- Water - 330 ml
Rye bread with flax flour and bran
To make the bread not only tasty, but also healthy, I added flaxseed flour and oat bran to it.
Flaxseed flour is very useful for the body, it is often used for weight loss. Oat bran gently cleanses, rye and wheat bran - the intestines. So choose the bran that is healthier for you.
Since rye bread without white flour is “heavy on the rise”, be sure to add wheat flour.
Dry yeast, I always pour 30-40 ml of warm water with 1 tsp. sugar to check yeast lift. While the yeast is foaming, we begin to prepare the dough.
To make the bread darker, I brewed strong tea - 1 tbsp. dry tea in 200 ml of boiling water. When it cools down, it needs to be strained.
We mix all types of flour, bran, sugar, salt, spices. Be sure to sift the flour so that it becomes airy.
Of the spices, I like to add coriander and cardamom the most. If you have coriander with peas, then the easiest way is to crush it on a wooden board using a wooden pusher. You can use other spices, such as cumin, if you wish.
Now we begin to add dissolved yeast, cooled tea, honey, vegetable oil to the dry ingredients. Knead the dough, transfer it to a suitable pan, close the lid and leave for 2 hours in a warm place.
From the risen dough we form a bread loaf, smoothing the dough with wet hands.
I bake bread in a rectangular silicone mold, which is very convenient - no need to grease the mold.
Preheat the oven to 180 degrees, put down the pan with water for the first 20 minutes.
Before putting the bread in the oven, make three diagonal cuts on it with a wet knife.
Put the bread in the oven and bake for about 50 minutes.
Remember to remove the pan with water after 20 minutes.
We test the readiness of bread with a thin wooden or metal knitting needle. If the needle is dry, the bread is ready.
If the top of the bread is too browned and the inside is damp, cover the top with a sheet of foil.
After taking the baked bread out of the oven, immediately sprinkle it with water or grease with a brush, cover with a clean towel. After 5-10 minutes, you can remove from the mold and leave to cool under a towel.
Ingredients:
- 2 cups wheat flour (200 ml cup)
- 1.5 cups rye flour
- 2 tbsp flax flour
- 1.5 tbsp oat bran(or other bran)
- 2 tsp salt without a slide
- 2 tbsp sugar without a slide
- 1 tbsp honey
- 2 tbsp vegetable oil
- ½ tsp coriander
- ½ tsp cardamom
- 250 ml water
- 1 tbsp dry black tea (optional)
- 2 tsp dry yeast
Wheat-rye bread on beer in the oven
Rye bread in the oven with yeast on beer turns out fragrant, with a crispy crust, with a classic taste, cooked without butter and eggs - completely lean.
First of all, I soak any yeast - dry or pressed in 2 tbsp. water with honey. If the honey is thickened, it should be heated together with water so that it becomes liquid and cool a little so as not to spoil the yeast with hot honey. Add spices here (if any).
We wait until the yeast foams and combine them with sifted flour, salt and beer. By the way, the beer should not be cold, but it is better to leave it to warm up in the room. The dough turns out to be a little sticky, leave it in a bowl under the lid, and put it in a warm place - next to the stove or hot battery, so that it rises better.
After 1 hour, the dough should be crushed with a spoon and left to rise further.
After another 1 hour, spread the dough on a table dusted with flour, knead a little, trying not to drive in excess flour, and give it an oval shape.
We shift the future bread into a baking dish - I use a cake mold, and leave to approach.
When the bread rises, grease it with vegetable oil and make several parallel cuts on the dough so that the dough in the oven does not burst when it rises.
You can sprinkle flax or cumin seeds on top.
We put the dough in a preheated oven to 182 degrees and bake for approximately 40-50 minutes. We try the readiness with a wooden stick, although in the presence of flaxseed flour the dough is especially viscous and it is difficult to understand the readiness of the dough - for a long time the wooden stick does not come out dry. But the bread turned out to be quite baked in 50 minutes.
After removing from the oven, immediately grease the bread with water with a brush and immediately cover with a dry towel until it cools.
Ingredients:
- 200 g rye flour
- 250 g wheat flour
- 1 tbsp flaxseed flour (optional, can be replaced with rye flour or bran)
- 320 ml beer (preferably dark)
- 1 tbsp honey
- 2 tbsp water
- 2 tsp salt
- 1 tsp dry yeast or 15 g pressed
- 0.5 tsp ground coriander
- 1/3 tsp cardamom
- at the tip of tsp nutmeg
Rye bread with yeast and kefir at home in the oven
According to this recipe, a classic sour bread is obtained, for those who love it.
In a separate bowl, pour live yeast with warm water (we try with a finger so that it is not hot), add 1 tsp. sugar and wait until the mixture foams well.
Be sure to sift the flour through a sieve.
This time I decided to add olives to the bread. To do this, the olives need to be cut and left on the board to dry a little. I cut too small and they were almost not felt in the bread, it is better to cut each circle into 4 pieces.
To knead the dough, mix flour, foamy yeast, salt, remaining sugar, kefir and a mixture of Italian herbs. Knead the dough well, rye dough is very sticky to hands, as it should be.
Add vegetable oil, I have olive oil, mix it into the dough, and now add the olives.
We shift the dough into a large suitable enameled pan, cover with a towel, instead of a towel, you can take a cling film or close it tightly with a lid from the pan and leave it for about one and a half to two hours to approach.
✓ The dough should rise to double or more. Be sure to close the window so that there are no drafts.
We put the approached bread on a table dusted with flour and form the shape as you like - round or loaf.
We transfer the formed bread to baking paper and to a pan or baking sheet. Since I was baking in a silicone cake pan, I formed an elongated loaf and immediately transferred to the mold.
Lubricate the top of our bread with vegetable oil and let it rise again for 40 minutes. Before baking on a loaf, I made one straight cut in the middle of the bread, round bread can be cut crosswise or 3-4 parallel cuts.
✓ The oven must be preheated. Your oven temperature may vary.
We bake in the oven at a temperature of 180 degrees.
When baking rye bread, be sure to put a frying pan with water down the oven for the first 20 minutes.
The baking time depends on your oven, about 40-50 minutes, we try with a wooden stick, you can also recognize the readiness of the bread by a dull sound if you knock on it.