Rye bread in the oven. Delicious rye bread at home in the oven: the best recipes, cooking features and reviews

Any housewife can prepare rye bread at home in the oven. Using our recipes, you can treat your family and friends to fragrant, fresh baked goods made from proven products every day.

Rye bread in the oven. Recipe

Subject healthy eating worries a lot of people. The products of many bakeries and bakeries, unfortunately, are not always different high quality. But the hot loaf will always be fluffy and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

• rye flour - 250 grams;
• Wheat flour- 170 grams;
• fresh yeast - 10 grams;
• warm kefir - 170 ml;
• boiled water room temperature- 80 ml;
• salt and sugar - to taste;
• butter - 10 grams;
• cumin - half a tablespoon;
• flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But be prepared for the fact that you will have to allocate quite a lot of time for this process. So be patient and start cooking with us.

So, first let's take care of the dough. For it you need to mix water and kefir in a suitable container, and then add yeast, salt and sugar to them. Whisk all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour. Stir the ingredients again and then cover the bowl tightly with a lid. Send the dough to a warm place for an hour and a half.

When time will pass, mix the base with oil, flax seeds and the remaining flour. Knead the dough and let it rise. After two and a half hours you can bake the bread. Transfer the dough to a board, punch it down and place it in a baking pan. If you want the loaf to be fluffy, cover the loaf with cling film and let the loaf rise again.

Preheat the oven, sprinkle the dough with water and place the pan in the oven. After ten minutes, reduce the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and rosy, you can grease the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious aromatic bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any fillings.

Homemade rye flour bread in the oven

This time we suggest kneading the dough with kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

• rye flour - 450 grams;
• wheat flour - 250 grams;
• dark kvass - 500 ml;
• olive oil - three large spoons;
• salt - a tablespoon without a slide;
• dry yeast - one tablespoon;
• rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour the kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture of warm kvass and butter. Mix the ingredients until the mixture becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Grease your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a ball, cover it with a thick napkin and place it in a warm place for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Grease two rectangular Silicone forms. Place the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake the bread for 50 minutes until done.

Choux bread made from rye flour

Many housewives believe that it is better to bake homemade loaves in the oven. Therefore, many of them use a bread machine only for kneading dough. And today we will tell you in detail how to prepare rye bread at home in the oven using the “mixed” method.

Ingredients:

• peeled rye flour - 200 grams;
• first grade wheat flour - 110 grams;
• dark dry malt - three large spoons;
• ground coriander - one tablespoon;
• buckwheat (or any other) honey - two tablespoons;
• small dark raisins - 60 grams;
• chicory powder - one spoon;
• boiling water - 220 ml;
• sunflower oil- two tablespoons;
• large salt and caraway seeds - one teaspoon each;
• balsamic vinegar (dark) - tablespoon;
• dry yeast - one and a half teaspoons.

Delicious rye bread is prepared at home in the oven as follows.

Mix malt and ground coriander in a deep bowl, and then pour 80 ml of boiling water over the dry mixture. Combine the remaining liquid with honey in a separate bowl. After some time, combine both mixtures and mix them well. Wash the raisins and soak in hot water.

Pour the oil and vinegar into the bread maker bowl, add salt and honey mixture. Sift both types of flour into a suitable bowl and then mix them with the cumin, yeast and raisins. Whisk all the dry ingredients and then transfer them to the bread machine. Set the dough kneading program for half an hour.

Place the dough on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking pan. Cover the product with cling film and let it rise for an hour and a half.

Before putting the bread in the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oat flakes

This time we will tell you how to prepare a delicious, aromatic loaf without using yeast.

You will need the following products:

• three glasses of rye flour;
• half a glass of oatmeal;
• two glasses of kefir;
• one chicken egg;
• a teaspoon of soda (without a slide);
• one dessert spoon of salt.

How to bake bread from rye flour at home? Try this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid starts to bubble, add salt and egg to it. After this, you need to add a glass of flour and cereal. Stir the products and add the remaining flour to them.

Knead the sticky dough with your hands, shape it into a loaf and place on parchment. Sprinkle the dough with flour and place it in the oven for one hour.

Rye bread roll with onion skins

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

• onion peel - one handful;
• water - 350 ml;
• white flour - 300 grams;
• rye flour - 200 grams;
• salt - two teaspoons;
• sugar - one teaspoon;
• dry yeast - two teaspoons;
• vegetable oil;
• one large onion.

How to properly bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the peel from the onion, wash it well and pour boiling water over it. After this, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and place it in a warm place.

While the dough is rising under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it needs to be rolled out into a narrow long layer. Place the fried onions on the surface and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After this, transfer the future bread into a mold and bake it in the oven until ready. If you don’t have time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that the whole family will enjoy.

Festive loaf with nuts and dried fruits

You can cook rye bread at home in the oven not only on weekdays. You will see this when you bake a loaf according to our recipe.

Ingredients:

• serum - 450 ml;
• melted butter - two large spoons;
• salt - to taste;
• honey - two spoons;
• dry yeast - one sachet;
• whole grain wheat flour - 350 grams;
• rye flour - 150 grams;
• walnuts and peanuts - 70 grams each;
• sunflower seed - 50 grams;
• flax, raisins, dried cranberries and dried apricots - 50 grams each;
• sesame - four tablespoons.

Holiday bread made from rye flour at home is prepared simply and quickly.

First, sort out the dried fruits, rinse them and soak them in hot water. After this, cut the dried apricots into small pieces. Walnuts break and quickly fry in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, add yeast to it.

Sift the flour and combine it with the whey. Mix products using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, brush them with oil and sprinkle with sesame seeds. After this, transfer the dough into baking dishes, cover them with film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. In a few hours the bread will be ripe and can be served to guests. If you prepare a treat in the evening, then the next morning your family will have a luxurious breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Yeast-free bread with tea leaves

If you have ripened sourdough at your disposal, be sure to use it to make fragrant homemade bread.

Ingredients:

• rye flour - two and a half glasses;
• sourdough - 200 grams;
• warm water - 80 ml;
• tea leaves - 140 ml;
• sugar and salt - one teaspoon each.

We will prepare rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in a warm place for three or four hours.

When the dough has doubled in size, add tea leaves, flour, salt and sugar. Knead the dough (it should be quite sticky), and then cover it with film and let it stand in a warm place for an hour and a half.

Place the workpiece on the table, and then give it the desired shape. To make the task easier, constantly wet your hands with water. Grease the mold with butter and place the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then reduce the heat. After 20 minutes you can check readiness wooden stick or a match. To ensure that the bread is covered with a golden brown crust, grease it warm water. Be sure to cool the treat for several hours before serving.

Latvian rye bread with milk

Here is a simple and quick way preparing a delicious homemade meal. Usually rye bread is made from two types of flour, but this time we will use only one.

Ingredients:

• flour - 300 grams
• dry yeast - one teaspoon;
• water - 50 ml;
• milk - 150 ml;
• butter - 50 grams;
• caraway seeds, raisins and liquid honey - two spoons each;
• salt and sugar - half a teaspoon each.

Making rye bread at home in the oven is very simple.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bread maker bowl, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, you need to dry it and mix it with a spoonful of flour.

Place the dough on the board, sprinkle it with caraway seeds and raisins. Continue kneading it with your hands greased with vegetable oil. Give the finished dough the desired shape, place the future bread on a baking sheet for proofing and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, be sure to cool it on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve the treat with butter, cold cuts or entrees.

Most likely, you, like everyone else, miss homemade rye bread. Since according to taste qualities it is much superior to store-bought bread, and it has more benefits. Because it does not contain various additives and leavening agents, which are certainly found in store-bought bread. We suggest preparing homemade rye bread in the oven.

Basic recipe

If you decide to make homemade rye bread, but don’t know how, then this method is for you.

So, we will need:

• A glass of rye flour,
• A glass of plain flour,
• A pinch of salt and a spoon of sugar,
• A little yeast.
• 400 milliliters of boiled, preferably not cold water,
• Two tablespoons of vegetable oil.
• Sesame, coriander, cumin (the amount of these cereals can be any, as long as it does not exceed the amount of flour).

So, let's proceed directly to making the bread itself.

First, let's make the bread powder. Sift all the types of flour you will use one by one.

Add spices to the bran that remains and crush it thoroughly. The following ingredients must be added to the flour: salt, sugar, dry yeast, pour in the above indicated amount of water and knead the dough thoroughly.

After that, the resulting mass must be placed in a warm place and wait until the dough has approximately doubled in volume. Then add the oil and knead a second time.

The form that is intended for baking this bread must be carefully greased and generously sprinkled with flour to prevent burning. Let's move on to the process of filling out the form with dough.

If you want the bread to be denser in consistency, then fill the mold one quarter, and if you want the bread to be more airy, then fill one third of the mold. Next, you need to make the surface of the future bread as smooth as possible and sprinkle it with crushed spices and bran. After which you need to cover the mold and again put it in a warm place and wait until the yeast does its job.

In principle, the whole process remains only to place the mold in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. Then you need to lower the temperature by twenty degrees and continue baking for another half hour.

The bread should be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We will need the following ingredients:

• Half a kilogram of rye flour,
• A pinch of salt
• A tablespoon of yeast,
• Two glasses of water.

We need to place these products in one container and mix them well.

When the mixture is free of all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it increases in volume. When the dough has risen, take it out and shape it required type. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, bread is made round.

On the surface of the future bread you need to make a couple of shallow cuts, and then put the whole thing in the oven.

By the way, you must preheat the oven to two hundred degrees in advance. Bake the bread for about half an hour. Check the readiness of the bread by tapping it. U ready-made bread The crust should be firm and crispy. That's all the bread is ready. All that remains is to take it out, cover it with a towel and let it cool.

As you have seen, there is nothing supernatural in making rye bread. By the way, people with diabetes and heart patients need this bread in their diet.

Sourdough bread made from hops

To make yeast-free bread, you can prepare a hop starter. It can be stored in the refrigerator. Before you start using it, you need to “wake it up”.

How to make hop starter

• We take 2 - 3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
• Place in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
• In the morning we go to look at the dough, you can see that bubbles have appeared.
• Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This indicates that the process has begun and the smell of the dough is pleasant.
• After an hour, we add 2 tablespoons of rye bran, and again put the product in heat for two hours. Hops dough does not work as quickly as store-bought yeast. After the dough has risen and become strong, you can bake bread.
• Add two large spoons of rye bran, pour in a small amount of water in which a dessert spoon of honey has been dissolved.
• Add a little salt. Stir, add 70 g rye malt, mix, add sifted rye flour.

Preparing the dough

• We take peeled flour. It is necessary to sift the flour, because we should have living bread. The dough must breathe, and breathing requires oxygen.
• Add flour little by little, mix with a spoon, not with your hands, so that the dough does not turn out too thick.
• Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower, as long as it is unrefined, alive and healthy.
• Add a handful of raisins to the dough and mix thoroughly. Of course, you can bake bread without raisins, but it tastes better with raisins, and you don’t need to consider raisins a dessert - they’re just delicious, healthy food.
• Place the dough into a mold greased with vegetable oil and compact it.

Bread baking process

The dough is applied to a third of the volume of the mold, our molds are tall, so it comes out less. Now cover the dough with a napkin. In general, there should always be linen napkins or linen towels in the kitchen.

After an hour we see pleasant changes - the dough has risen, but let it still stand. After another hour you can bake, but first we will brush the bread with sweet tea. So, grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and put in the oven, heated to 200 degrees. Through 50 minutes The kitchen is filled with the smell of rye bread.

We wait a little longer take it out and let it cool a little. We help the loaves of bread come out of the molds. These starters are an individual thing, they differently can behave, some awaken quickly and act actively, while others need to be rocked for a long time.

It depends on factors such as the quality of hops and flour, temperature. It is for this reason that you must understand in advance how exactly it works. So that in the future you will get excellent sticks of rye bread.

This bread goes well with a glass of milk or a bowl of soup, despite the fact that it contains raisins. You can also eat bread just like that. After all, it’s not for nothing that they say - our daily bread.

This time we baked rye bread with malt using hop sourdough. Using the same leaven we can prepare another portion of bread.

Yeast-free bread

Nowadays you hear every now and then that baking with yeast is harmful and dangerous for your health. Honestly, I don't think this baked goods are any more dangerous than dirty ones. environment or radiation from microwaves and Wi-Fi. Of course, if you use it more than you need, it will lead to negative consequences, but, as you know, everything should be done in moderation.

IN Russian Empire The soldiers were fed stale bread and waited for the waste products of yeast to leave it. And today so-called yeast-free bread has become popular.

Yeast-free bread is lively, healthy and tasty. I’ll be honest, I don’t bake it all the time because it takes quite a while. most time, and I am sorely short of it. But despite all this, I cannot deny myself this pleasure.

How to make sourdough for unleavened bread

Place a glass of hop cones in a saucepan and add two glasses of water. put on fire, cook for 20 minutes As soon as the contents in the saucepan boil, reduce the heat and continue to cook over very low heat.

Stir lightly so that the petals are submerged in water. Then turn off the fire and let the contents cool.

The cooled hop decoction must be strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it must be warm, because we have to add some more components to it, which are best introduced at a given temperature.

I warn you right away that you need to take semolina flour, which definitely needs to be sifted in order to saturate it with oxygen.

It is advisable to take factory-produced whole grain wheat flour; if you can’t find one, you can take 2nd or 1st grade flour, but in no case should it be refined.

You need to add enough flour so that the consistency of the mixture resembles sour cream.

Making bread at home

More and more often modern people There is a desire, and sometimes even a need, to cook on your own at home what you usually bought in a store. Among such products are bread and bakery products. There are many reasons for this: from the desire to control the process of kneading dough and baking to cost-effectiveness compared to a store-bought product. It is believed that bread made at home is much healthier and safer than a similar store-bought product.

Experienced chefs prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. Recipes may differ significantly from the original one.

For example, you can make mustard bread, the peculiarity of which is the characteristic golden brown crust. yellow color. For cooking, you need to use mustard oil instead of regular oil, the amount is at your discretion, but not less than 30 grams. This bread is formed in the form of a loaf with rolled edges and slits in the middle, and it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is an option to add buckwheat to regular flour.

To do this, about 100 grams of buckwheat are ground in a coffee grinder. Well-chopped nuts are used as an additional ingredient (it is best to use hazelnuts, chopped using a blender). This component appears during the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, first 20 minutes soaked in black tea. After mixing all the ingredients into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees about 40 minutes until the characteristic blush appears.

Rye bread with pumpkin puree

A rather unusual bread is prepared using pumpkin puree.

To begin with, add sugar, 2 tablespoons of olive oil and 4 teaspoons of yeast to 2-3 tablespoons of orange juice. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp preparing puree using a blender, you will need no more than 200 grams. Next, the previously prepared mixture with yeast and flour are added to the puree so that the dough sticks to your hands, but has a constant consistency.

The dough is transferred to a container greased with vegetable oil and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger are mixed together for the filling. The finished dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with filling, rolled into a roll and placed on a greased baking pan. This bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is glazed with orange juice and powdered sugar to give it an interesting appearance.

As they say, bread is the head of everything. This is both a table decoration and A delicious addition to almost any dish. With the correct use of spices and patience when preparing the dough, the bread will turn out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Homemade rye bread, supplemented with nuts and dried fruits, is very useful product, since it has a positive effect not only on digestive system, but also on health in general.

This kind of bread is not easy to prepare, but it is tastier than store-bought counterparts, it turns out to be more aromatic and quite unusual.

You should not think that preparing such healthy pastries will be too difficult, since novice housewives will only need to follow the recommendations and instructions given in the recipe.

So, to prepare homemade rye bread with dried fruits and nuts you will only need the following ingredients:

• raw hazelnuts (52 g);
• high-quality wheat flour (210 g);
• large juicy dried apricots (54 g);
• flower honey (at your discretion);
• rye flour itself best quality(120 g);
• dark and large raisins (52 g);
• whole grain wheat flour (210 g);
• filtered water (260 ml);
• finely ground table salt (12 g);
• whey (120 ml);
• quick dry yeast (12 g).

Preparation:

All types of flour must be sifted into the most suitable bowl, after this sifting process the product is better saturated with oxygen, and the baked goods will end up more fluffy. Yeast should be thrown into the same container with flour, and it is advisable to use fresh, not dry. If the yeast was used fresh, then it will need to be thoroughly ground with flour until crumbs appear, after which a little additional salt should be added. Combine filtered water with whey, add it to the container where the dough is located, after that you will also need to add honey, then knead the dough so that it does not stick to your hands.

Before you start kneading the dough, you will need pour boiling water over all the dried fruits, leave them for about twenty minutes, as soon as the allotted time has passed, transfer them to a colander in order to excess liquid all glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

You need to grease a bowl of the most suitable size with refined vegetable oil, roll the dough into a ball, and place it in the prepared bowl. Leave the dough ball in a warm place for several hours, covering it with a towel first.

As soon as the dough ball has increased several times in size, you need to transfer it to a work surface sprinkled with flour and knead it again. Divide the prepared dough into two equal parts and create sausages that will be shaped like bread. Transfer the rye bread preparations to a baking sheet, previously covered with parchment and additionally greased with some cooking fat.

Leave the rye bread to proof for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Next, reduce the temperature to 180 degrees and cook the bread for another fifteen minutes.

Recipe for delicious bread with milk

Among the many recipes you can pay attention to Special attention exactly this. Bread containing milk turns out to be very tender and pleasant to the taste. Any housewife who has tried this delicacy at least once will definitely appreciate it. And it won't be surprising if she takes note detailed description making miracle baked goods.

Now in more detail:

Products you will need: four glasses of flour, 300 ml. sour baked milk, two or three large spoons of sunflower oil, two tablespoons of warm water, one large spoon of sugar, one small spoon of salt, compressed yeast - ten grams.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After this, let it stand for about ten or fifteen minutes. Then add salt, butter and milk. After this, gradually add flour. Followed by knead the dough. Place the resulting product in a pre-greased bowl. put it in a warm place for an hour or an hour and a half, beat and let the dough rise. Then knock it down again and place it in a baking dish. Leave the mixture for some more time. When the future bread has risen, it should be sent to the oven preheated to 200 degrees and leave for an hour.

Bread without yeast on rye sourdough

Another recipe delicious bread The preparation of which does not require the use of yeast can be an excellent addition to your morning breakfast or lunch.

To prepare it you need:

• Rye flour and warm water (for sourdough).
• For the dough: clean and loose rye flour (500g),
• a large spoon of sugar,
• two small spoons of salt without top,
• two tbsp. spoons of sunflower oil,
• five tbsp. spoons of sourdough and a glass of warm water.

Preparation:

First you should prepare sourdough. With a glass of not very hot (warm water) you need to dilute one glass of flour. Cover the resulting mass, leaving a small gap and send to a warm place. It needs to be stirred once or twice a day.

The next day the mass requires add a little water and add more flour. On the third day it is recommended to do the same. Only on the fourth day can you use sourdough. We take some amount from it. The rest needs to be put in the refrigerator again and every day you need to follow the scheme described earlier, then it will always be required ingredient for baking.

Then you should knead the dough. It is better to do this not with an aluminum spoon. Next, you need to cover the bowl with well-mixed and thick dough and wait for it to rise. It's best to do this at night so you can start baking in the morning.

When the mass rises, it needs to be mixed and placed in a pan greased with oil and sprinkled with breadcrumbs. Then let it sit for about an hour. Then it will be possible oven at 200 degrees just one hour.

You can use raw and fried onions to make onion bread.

Bread made from rye flour is an excellent alternative to wheat bread, which is very common nowadays. “Black” loaves have a richer composition and have a better effect on digestion and overall health. In addition, rye is very versatile in the matter of baking: you can bake loaves without yeast, mixed with flours of other cereals, or absolutely rye. And adherents of a raw food diet will love bread made from sprouted rye.

From this article you will learn:

Rye black bread

slightly different from its “white” relative both in composition and in the behavior of the substances that are included in it. Therefore, when you first try baking black bread, the dough can present “surprises”, behaving differently from the wheat dough that everyone is familiar with.

It is necessary to pay attention that rye flour contains several times less gluten, which is why the dough is brought to condition by long kneading. On the same occasion in industrial production They don’t make completely rye bread - it’s too time-consuming and expensive. The rye-wheat mass is mixed in proportions of approximately 85/15. In home cooking, if time allows, it is quite possible to create completely rye baked goods using a special sourdough starter.

How to bake bread from rye flour in the oven

Rye flour is a specific product that requires experience to handle well. Therefore, for the first experiments in baking rye bread, it is better to use a rye-wheat flour mixture from equal parts. Beginners and those who are limited in time should also choose recipes with yeast infused dough. Recipes for “real” black bread without yeast will be presented below.

Bread made from a mixture of rye and wheat flour

To a large extent, the quality and taste of the resulting buns depend on the correct infusion of the dough (sourdough). To get it, you need to add 1 tbsp to 200 ml of whey. granulated sugar and 20 grams of pressed yeast, and then put it in a well-warmed place for 100-120 minutes for fermentation.

Next, you can start kneading the dough. The prepared dough is sent to half a kilo of sifted flour along with 1 tbsp. spoon of oil (olive or sunflower) and margarine. After mixing, the composition is supplemented with finely chopped or crushed garlic and 1 tsp. salt. Next, you need to thoroughly knead the mass again and set it aside for 120 minutes.

After the specified time has passed, the dough must be kneaded again, and then rolled into one large round. After flattening it to the shape of a wide and thick cake, leave it to rise for 45-50 minutes. By the end of this period, the oven must be heated to 200-240˚C. Baking duration is 45-50 minutes.

Recipe for rye bread without wheat flour

To create a starter this method When baking, it is not necessary to have whey; you can get by with clean boiled water. True, fermentation requires more time. How to prepare sourdough from rye flour for bread:

1. Dissolve 5 grams of yeast in 0.1 liters of warm water (about +38˚C).
2. While stirring, add 0.1 kg of flour and stir until the mixture reaches a creamy consistency.
3. Cover with gauze or a cotton napkin and leave to rest in a warm place for a day.

How to make bread:

1. Pour a liter of water heated to 35-40˚C into the fermented, settled dough and stir for several minutes.
2. Transfer 700 grams of flour into the liquid and stir in as soon as possible. It is best to send it first to a large enamel bowl.
3. Sprinkle with a little flour. Place in a warm place for 11-12 hours to rise.
4. Add another 1.3 kg of flour, 25 grams of salt to the dough, knead very well and leave for another couple of hours.
5. Fidget after increasing the volume into several large pieces. Grease baking dishes and place the pieces in them.
6. Place in the oven preheated to +200˚C.
7. After a third of an hour, reduce temperature regime by 20˚.
8. At the end of the next twenty minutes, reduce the heat to +150˚C. Process for another 25 minutes.

Homemade bread made from rye flour in a bread machine

A bread maker greatly simplifies the process of preparing any bread products, since it relieves the cook of the need to manually knead the thick flour mass and control the processing temperature. You won’t even need to wash any dishes other than the container of the device itself.

So, to cook in a baking machine, you need to place 2 tsp in its glass. packaged yeast, 600 grams of flour, 400 ml of whey, two tablespoons of margarine or vegetable oil, 2 tsp. cumin and salt with sugar. After loading, you can close the lid of the device and turn on the built-in program “Rye bread” or “Yeast bread”. Stirring, turning on heating and its adjustment will take place under automatic control. On average, it takes 3 hours from pressing the “Start” button to removing the finished aromatic loaf.

Rye flour bread in a slow cooker

Gained enormous popularity for last years multicookers can also simplify the procedure for preparing homemade rye baked goods. True, it will not work to shift all responsibility onto the technique, as in the above recipe. First the dough is made:

1. Add 50 ml of olive oil to 200 ml of warm cow's milk and add 1 tsp. sugar, salt and yeast.
2. Stir until completely dissolved, and then transfer to heat for half an hour.
3. Pass the flour through a sieve, transfer to an enamel bowl, and add the starter. Stir.
4. Add 1 tsp to the dough. coriander seeds and chopped garlic cloves.
5. Knead the dough thoroughly on a flat, smooth stand greased with vegetable oil.
6. Turn on the multicooker to heat with the bowl inside, then turn it off and close it to retain heat.
7. Keep the dough warm for half an hour to proof. Place in a slow cooker.
8. Start the “Baking” mode with a timer for 60 minutes.

When creating the dough, you should add flour sequentially, and not all at once, because the mass is already thick and requires considerable effort for high-quality mixing.

Video: how to bake Borodino rye bread

Wholemeal rye bread

To prepare loaves from the very useful variety rye flour, you need to stock up on a kilogram of this raw material, 0.75 liters of water, one 14-gram packet of yeast and salt (optional).

Preparation:

1. Select a bowl of sufficient volume and combine the yeast and flour in it.
2. Pour in warm water (+35-40˚C).
3. Knead the dough thoroughly by hand or with a mixer fitted with a bread dough maker.
4. Place a kitchen towel or cloth napkin on top and place it in warm conditions to rise within an hour.
5. Grease a loaf pan, pour the dough into it, leave to rise for 1 hour.
6. Place in the oven, turned on a quarter of an hour before immersing the bread to heat at 200˚C. Wait at least an hour for it to be ready. The exact processing time until ready depends on the stove, so it is determined empirically.
7. Place the resulting bread on a wire rack and keep it under a towel for a quarter of an hour to cool.

Bread made from peeled rye flour

What is necessary:

• rye-wheat flour mixture in proportions 3:2 (rye:psh.) – 1 kg;
• water 35-40˚C– 0.5 l;
• live yeast – 40 g;
• sugar – 1 tsp;
• salt – 1.5 tsp;
• vegetable oil – 2 tbsp.

Preparation:

1. Sow and make a flour mixture. Build a mound of it in a saucepan with a hole in the middle.
2. Take 7-8 tbsp. tablespoons of water, crumble the yeast into it, mix with a small amount of flour. Mix well until smooth. Place under a towel in a warm place until foam appears (about 15 minutes).
3. Pour the dough into the hole in the center of the flour pile and mix well. Leave under a towel for a third of an hour.
4. Knead the dough, gradually adding water and salt, until it has a smooth elastic structure.
5. Form, place on a baking sheet or in an oven tin, and leave to rise for 45 minutes.
6. 15 minutes before the dough is ready to bake, turn on the oven at 220 degrees. Before sending it into it, make several cuts on the loaf with a knife, sprinkle with water and lightly sprinkle flour on top.
7. Bake at initial temperature for 40 minutes, then reduce heat to 170˚C. Process for another 20 minutes after this.
8. After removing from the oven, wrap the loaf in a towel and keep it there until it cools. The heat retained in this way goes inside and finishes baking the loaf, which comes out of the oven with a slightly damp crumb.

Yeast-free bread made from rye flour (sourdough)

A yeast-free recipe for bread made from rye flour includes the step of preparing the dough. In a nutshell, the difference between yeast and sourdough infusion of dough can be described as follows. With yeast, bread only rises, that is, it increases in volume due to alcoholic fermentation. Sourdough, figuratively speaking, activates the process of digesting food even before it is consumed - the fermented product releases minerals from phytic acid, facilitating the digestion of bread.

How to prepare sourdough from rye flour for bread without yeast:

1. Combine 100 grams of rye flour and the same volume of clean boiled water. Whipping. It turns out something similar to pancake dough.
2. IN glass jar Under gauze or breathable cloth, the mixture is fermented in a warm place for 2 days.
3. The solution is supplemented with the same parts of flour and water, everything is stirred with a spatula and kept warm for another 1 day.
4. The starter is stored in the refrigerator.

Preparing bread:

1. Take the entire volume of dough from the recipe just described and add 50 ml of melted butter.
2. Pour 0.5 kilograms of flour into an enamel bowl. If wheat-rye bread is made, the flour ratio should be from 15/85 to 50/50 (wheat/rye).
3. Pour the leaven-butter mixture into the flour, add salt and sweeten (about 20 g each) and make a well-kneaded dense dough.
4. Transfer the mass into the mold, put it in a warm place for 3-5 hours to increase the volume.
5. Sprinkle with water and sprinkle with cumin, flaxseeds, sesame seeds, dried herbs, etc. as desired.
6. Place in the oven at 200˚C for an hour and a half. A third of an hour after the start of the procedure, you need to reduce the heating by 20-30˚C.
7. Bread baked according to this recipe is very well digestible, improves digestion and has an unforgettable aroma.

White bread with rye flour

Required supplies:

• rye-wheat flour mixture in a ratio of 1:9 - 1 kg;
• granulated sugar – 1 tsp;
• yeast: dry – 2 sachets, fresh – 40 g;
• warm boiled water– 150 ml;
• kefir with low or zero fat content – ​​250 g;
• cold water – 0.25 l;
• animal fat – 20 g;
• salt – 1 tbsp.

Baking algorithm:

1. Dissolve yeast and sand in warm water. Leave alone until bubbles rise.
2. Sift the flour, pour in kefir, cool water, melted fat and salt. Knead for at least 12 minutes on a level, oiled surface until a smooth, plastic dough is created.
3. Transfer the dough into an oiled bowl or pan, cover with a cloth or cotton napkin. Leave alone until it doubles in volume. This usually takes 45 minutes.
4. Knead the swollen dough on the table and let it rest for another 10 minutes.
5. Place in the mold to allow the product to rise for another 60 minutes.
6. Place in a 200-degree oven for 75 minutes with a glass of water placed on the lower level in advance.

If you don’t have a suitable mold, you can form the bread the old fashioned way. First, cover the inside of a deep bowl with a towel and sprinkle it generously with flour. The dough is formed into a round loaf, which is placed in a bowl, seam side up. After 60 minutes, after the dough has reached the desired state, it must be turned over onto parchment, a shallow cut made along the loaf with a sharp knife and placed in the oven.

Video: how to bake homemade black bread

You can eat this rye bread, mixed with yeast and water, even in fast days, since the only fat in baked goods is sunflower oil, and even it can be excluded if necessary….

Ingredients

• Water – 0.5 liters__NEWL__
• Dry yeast – 10 grams__NEWL__
• Sugar – 1 tablespoon__NEWL__
• Salt – 2 teaspoons__NEWL__
• Vegetable oil – 100 milliliters__NEWL__
• Roasted flour – 600 grams__NEWL__
• Wheat flour – 600 grams__NEWL__

Preparation:

1. B warm water We breed the yeast and wait for the fermentation foam to appear on the surface.

2. Add salt and sugar, mix well.

3. Pour in vegetable oil. You can, of course, do without it, but with butter the dough turns out tastier and the baked goods don’t go stale longer.

4. Sift both types of flour. Why is wheat flour added to rye bread? Yes, because nowadays few people like baked goods with the characteristic sour rye taste. In addition, not every stomach will react positively to it.

5. Add flour into the yeast mixture in parts and knead into a thick dough. If you do add butter, then in the end the dough should come off your hands well, without getting them particularly dirty. Now we set the container in a warm place, covering it with a cloth napkin or towel.

6. Punch down the risen dough and place it on an oiled baking sheet or in a baking dish. Let's rise again. To prevent the bread from cracking during baking, it is better to cut several grooves on the surface of the loaf yourself with a knife. Place in an oven preheated to 190 degrees for 45-50 minutes.

Let the finished bread cool slightly on the baking sheet. Then we transfer it to a towel and wrap it in a cloth to “rest” until it cools completely.

Today, the love for everything natural and homemade is increasingly sweeping the world. All more people They prefer to prepare their own products, which in most cases are bought in the store: boiled pork, sausages, ice cream and, of course, bread. Moreover, finding recipes is not at all difficult.

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

Homemade black bread recipe

You can bake bread either in a bread machine or in a conventional oven. Only the dough preparation technologies will differ. In the first case, the housewife just needs to put the food in the oven and get finished product. In the second, you will have to knead the dough yourself.

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

Making bread is not difficult. If you are going to do everything in the oven, then simply load the products in the order indicated in the list. If you are planning self-cooking test, follow further recommendations. To begin, slightly heat the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products one by one and mix thoroughly. Don't forget to add milk and yeast here. Your main task is to get soft elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place it close to the radiator. Beat it a couple of times and then you can start baking. Place the dough in the mold, let it rise a little and place in an oven preheated to 180–200 degrees. Leave for 40 minutes to an hour.

You can check the doneness of the baked goods by simply piercing it with a long toothpick. If after removing it from the bread there are crumbs left on it, then the baked goods are not ready yet.

To add a special taste to rye bread, you can sprinkle the dough (even before you put it in the oven) with caraway seeds. The taste of the product will be very interesting.

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

Sift the flour first. This is necessary so that it can breathe, and the dough will be more fluffy and the bread more spongy. Then lay out the ingredients to make the bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a hole in this mixture and add dry yeast, vegetable oil, water, and vinegar. Mix everything very well and let the dough sit. Then place it in a mold and put it in the oven. After cooking, let the baked goods cool and you can eat the bread.

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

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

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

Make the dough: stir the honey in the water, then add the cooled starter to it and add all the other ingredients. Knead soft and elastic dough. After kneading, smooth out the dough wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until done. Homemade variations of Borodino bread are no less tasty than store-bought ones.

What to consider when making your own black bread

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

Remember that any additives to black bread can be used. If you don’t really like just rye bread, you can add cheese, fried onions, garlic, herbs and even sausage when kneading. The only thing to keep in mind is that this bread can be stored for only 2 days and only in the refrigerator.

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

Do not immediately hide the prepared bread in a bag. Let him catch his breath. Otherwise, it will get wet and spoil. If stored correctly, homemade bread can be stored for about 4 days.