I, like many housewives, love to bake. Rye bread in a multicooker. There are several reasons for this. First, it's delicious. Second, it's useful; thirdly, qualitatively and economically. This recipe for rye bread with cumin has been tested by me many times. So I feel free to share it with you. When kneading dough, it is better to mix wheat flour with rye. If you put only rye flour, the finished bread will lose airiness, get a denser texture, and will have a sour taste. Therefore, I would give a more accurate name - wheat-rye bread. I cook such bread in a Redmond slow cooker.
Recipe Information
Cooking method: in the multicooker Redmond 4502.
Preparation time: 1 h 20 min.
Cooking time: 1 h 20 min.
Servings: loaf about 1 kg.
Ingredients:
- rye flour - 250 g
- wheat flour - about 400 g
- water - 450 ml
- dry yeast - 1 tbsp. l.
- salt - 1 tbsp. l.
- sugar - 1.5 tsp.
- cumin - 1 tbsp. l.
- vegetable oil- 3-4 tbsp. l.
Cooking method
Recipe for rye bread in a slow cooker. In a deep bowl, pour a glass of sifted wheat flour. Mix it with a tablespoon of yeast and sugar (1.5 tsp).
Pour 450 ml of warm water. Stir.
Let the dough rise in a warm place, covered with a film or towel, for 30 minutes.
Opara came up. Now let's start kneading the dough.
Add salt.
Pour in small portions of rye and wheat flour (sifted). Knead the dough with a spoon.
When it becomes thick, but still sticky, pour in the vegetable oil. Knead the dough until it stops sticking.
Lay out the finished rye dough on the table. And mix in cumin.
Lubricate the multicooker bowl with vegetable oil. Put a ball of dough into it. Set the keep warm program for 10 minutes. Then turn it off after 10 minutes and leave the dough to rise for another 20 minutes.
As you can see, the dough came up perfectly, more than doubled in size. You need to get it, knead it again and form a ball (loaf) again - our future rye bread in a slow cooker. Put the dough into the bowl. Close the lid and turn on the "keep warm" mode for 10-20 minutes. Then turn on "Baking" for 50 minutes.
Our rye bread in a slow cooker is half ready. It remains to turn it over and continue baking so that it acquires a golden crust on both sides.
Remove the bread from the bowl, turn it over and send it back to bake on the “Baking” mode for 40 minutes.
Rye bread is ready! Take it out of the bowl.- Lay out on a towel and cover with several layers. Let it cool completely in this position. And only then cut your homebaked bread ears.
- Its fragrant crispy crust will not leave you indifferent.
On a note:
- This recipe can also be used to make bread in the oven, or you can go straight to
Do you know that many happy owners of multicookers no longer buy bread in the store, but cook it on their own? If you haven't joined their ranks yet, now is the time to do so. From our article you will learn all the details of how to cook rye bread in a slow cooker. Recipes with photos will help you choose the most interesting options and make the usual menu more diverse.
Homemade bread in a slow cooker
We will cook this delicious and lush loaf from whole grain flour and kefir. Cinnamon will give the bread a unique flavor and make it even more attractive. The recipe for rye bread in a slow cooker is simple:
- Pour one glass of kefir and half a glass of clean water into a saucepan. Put the mixture on the stove and heat it up to 40 degrees.
- Pour 11 grams of dry yeast into the liquid, mix and leave it alone for ten minutes.
- When bubbles appear on the surface of the mixture, add four cups of the sifted rye flour, half a teaspoon of cinnamon, as well as one teaspoon of salt and sugar.
- Lubricate your hands with sunflower oil and knead a tight dough. When it is ready, cover it with a towel and place it in a warm place for a while.
- Lubricate the instrument bowl butter and put a ball of dough into it. Set the keep warm mode and wait until the future bread rises a second time. After that, cook it in the "Baking" mode for 50 minutes.
- When the right time has passed, open the lid, turn the loaf over and cook it for another 20 minutes.
Rye bread in a slow cooker turns out lush and fragrant. It can be used as a base for sandwiches or served as an addition to the first and second courses.
Bread made from rye flour in a slow cooker
Fragrant bread with cumin has a special taste. To cook it at home using a slow cooker, carefully read the following recipe:
- Dilute 30 grams of yeast, a spoonful of sugar and a spoonful of white flour in 100 ml of warm water. Mix ingredients and place bowl on heat. If your yeast was good quality, then after a quarter of an hour the dough will begin to ferment.
- Put three cups of rye flour, sifted through a sieve, 150 grams of kefir and salt to taste in a bowl with dough. You can put cumin directly into the dough or just decorate the surface with it at the cooking stage.
- Stir the ingredients, and then use your hands to knead the dough out of them. Put the finished product in heat, covering it with a cloth or napkin beforehand.
- After a few hours, take the risen dough, form a ball out of it and put it in the multicooker bowl. Do not forget to grease the surface of the device with butter and sprinkle with breadcrumbs. Let the dough rest in the bowl for about 20 minutes with the lid closed.
- Bake rye bread in a slow cooker for an hour on one side and 20 minutes on the other side in the "Baking" mode.
When the loaf is ready, let it cool down a bit and serve with butter, cheese or sausage.
Rye yeast-free bread in a slow cooker
This wonderful product is recommended to be eaten by many doctors and nutritionists. The fact is that some of them consider yeast enough harmful substance which can adversely affect our health. Therefore, we suggest you bake delicious rye bread in a slow cooker:
- First, melt 50 grams of butter in a water bath or microwave and combine it with one glass of kefir.
- Separately, sift one and a half cups of rye flour and half a cup of white flour through a sieve. Add half a glass there. oatmeal, a tablespoon of sugar and a teaspoon of salt.
- Combine the two mixtures and knead them into a dense dough.
- Lubricate the bowl of the multicooker with oil, if desired, sprinkle the bottom with breadcrumbs, and place a lump of dough on top.
- Cook the bread for one hour (half an hour on each side).
Cool a tasty and lush loaf slightly, cut and serve with the first and second courses.
Borodino bread
This fragrant and incredible delicious bread many love since childhood. A hot crust of Borodino with butter is the best treat that cannot be refused. To make this wonderful bread in a slow cooker, you will need:
Rye bread with bran
Simple bran will help us make delicious homemade bread even more healthy. And another feature of this recipe is that we will knead the dough right in the multicooker bowl. Recipe:
- Pour half a teaspoon of fast-acting yeast with warm water (one and a half glasses is enough).
- Add a spoonful of salt, one egg, four tablespoons of ground bran and three cups of sifted flour to the bowl. Mix the ingredients so that there are no lumps left.
- Set the "Heating" mode for ten minutes, then close the lid and leave the dough alone all night.
- In the morning (you don’t even have to open the lid of the appliance), set the “Baking” mode for 40 minutes. After that, grease the surface of the bread with yolk and cook it for another 20 minutes.
Conclusion
As you can see, making rye bread in a slow cooker is not difficult. But, using our recipes, you can please your relatives with lush and fragrant loaves of your own production.
Today we bake rye bread in a slow cooker, after kneading the dough in a bread machine. Ask why? Yes, because many people think that baking bread in a slow cooker is impossible. We break stereotypes and conduct a delicious experiment, and then we evaluate which method of baking suits us best and what makes the bread tastier: cooked in a bread machine or in a miracle pot? But I hasten to assure everyone that the rye bread in the slow cooker turned out to be simply magnificent, tender, airy and tall!
Ingredients:
- 1 sachet of yeast (11 g)
- 2 cups rye flour
- 700 g wheat flour
- 1 incomplete art. l. coarse salt
- 1 st. a spoonful of sugar
- 2 tbsp. l. vegetable oil (optional)
- 500 ml warm water
This time I kneaded the dough for rye bread in a bread machine. I put the products in the bucket in the order as written in the recipe.
If the dough is kneaded by hand, then you need to dissolve the yeast in warm water, add salt, sugar, vegetable oil. Mix. Gradually stir in the flour. You don’t need to pour flour all at once, it may not be needed all, because flour is different. The dough should not be tight, but it should not stick to your hands either.
For example, when kneading dough in a wheat flour bread machine, I needed 100 grams less than when kneading the dough with my hands. For kneading in a bread machine, it took: 600 g of wheat flour and 260 g of rye flour (2 cups of 200 ml each). I weighed everything on a kitchen scale.
We put the dishes with the dough in a warm place, the dough should double in size, in summer it usually takes 40-50 minutes for proofing, in winter - 60-80 minutes.
You can melt the dough in a multicooker, for this we put the dough ball in the multicooker, turn on the “heating” and let the multicooker warm up a little, then turn it off and leave the dough alone.
Here is our risen dough:
After the dough has risen, put it on the table, knead it again and form a ball.
We put our dough ball in a greased bowl, heat the multicooker again with the “heating” mode (10 - 15 minutes).
Let the bread rise, I usually rise to the last rice (usually it takes 40 - 50 minutes).
The dough has come up, close the lid, set the "baking" mode:
We bake bread with rye flour in the Panasonic multicooker in the “baking” mode for 60 minutes on one side and 40 minutes on the other.
This is what rye bread will look like in a slow cooker after 60 minutes of baking:
And this is a loaf of bread upside down:
You need to turn the bread very carefully, it is best to use a large towel, wrap the bowl around the towel and turn the bowl onto the table with it.
Carefully remove the finished rye bread from the multicooker and let it cool, covering it with a towel.
The bread is very tasty, soft and fluffy. Bon appetit!!!
Ingredients:
- 3.5 cups rye flour (450-500g.)
- 3 tbsp wheat flour
- 11 gr. dry yeast (small sachet)
- 2 multi-glasses of milk (320 ml)
- 100 ml water
- 1 tsp Sahara
- 2 tsp salt
- vegetable oil for greasing the mold
I want to tell all lovers of homemade baking about rye bread, which, unfortunately, is often ignored. In Rus', such bread was already known in the 11th century and for a very long time was considered the lot of the poor, while wealthy people preferred white bread. I note that in terms of biological value, rye or, as it is also called, black bread, is healthier than its white relative and contains more vitamins and amino acids, although it is harder for the stomach. But be that as it may, eating properly prepared rye bread is a real pleasure, everyone in my family likes it.
I want to bring to the attention of the readers of the site the site interesting recipe rye bread in a slow cooker. In my PHILIPS HD3077 / 40, it turned out just fine, an order of magnitude better than that that is sold in the store. Try homemade rye bread in a slow cooker - it's very tasty!
Cooking method
The first thing I start with is to mix all the dry ingredients: flour, salt, sugar and yeast.
I heat the milk and water and pour it into the flour while warm.
Immediately in a bowl with a spoon, I begin to knead the dough.
As soon as the structure of the dough has taken shape a little, I spread it on a table sprinkled with flour and knead well for about 5 minutes until the dough stops sticking to my hands. I will say right away that it is a little more difficult to knead the dough from rye flour than from wheat flour, therefore, so that it does not absorb excess flour, and the kneading process is easier, I periodically grease my hands with vegetable oil when working with the dough.
I transfer the resulting large lump into a bowl greased with vegetable oil, tighten it with cling film and put it in a warm place for about 40-50 minutes.
During this time, the dough will at least double in size.
I lightly knead it and again send it for proofing, but already in a slow cooker, putting it in a bowl greased with oil. Before that, I turn on the multicooker for a couple of minutes in the “Heating” mode (when the bread dough approaches, the lid should be closed, try not to open it at this time).
After 40 minutes, the dough will rise and be ready for baking.
I bake bread in the "Baking" mode for 60 minutes at a temperature of 150 degrees, of which the first 40 minutes on one side, and the remaining 20 on the other, turning the loaf over using a steamer.
Before serving, I let the bread cool completely - it takes a couple of hours, so if you want to bake rye bread in a slow cooker for dinner, then you should start preparing it in the morning.
I admit honestly, this was my first experience of baking rye bread in a slow cooker and I will note that it was successful - my daughter did not even understand right away what it was homemade baking, so my verdict is this: I will bake again, and more than once.
The slow cooker acts not only as a pot and pan, but often performs the functions of an oven and a bread machine. Some models even have a special program called "Bread", but simpler bread machines are equipped with a standard "Baking" function, which can also be used for similar purposes. We have collected for you recipes for delicious homemade rye bread that can be baked in a slow cooker.
- The secret of successful bread, both black and white, lies in the strict observance of the proportions of the components indicated in the recipe. If you make the dough too thin, the bread will turn out sticky and heavy, and the dough, overstuffed with flour, will be hard and dry out quickly.
- The dough must be kneaded until it becomes elastic and does not stick to the hands. Thoroughly kneaded dough of sufficient softness will give the desired porosity to the finished bread.
- It is impossible to overexpose the loaf during proofing, otherwise deep cracks will appear on its surface during the baking process.
- If you want the loaf to rise evenly, stick dry hollow pasta into it in several places before baking.
- Baking rye bread follows from good, dry and soft flour. It is not difficult to check its quality: squeeze it in a fist and see if the lump crumbles well. If it is good, then the flour is suitable for baking.
- Sifting flour, especially for making bread, is a must. So more oxygen gets into it, and the finished bread is more airy.
- White wheat flour is often added to the dough for rye bread. Its proportions relative to other components must also be strictly observed.
Rye bread with milk in a slow cooker
Of the simplest, one might say, classic recipes bread with milk is very popular. We will not prepare a sourdough for him, but we will take dry yeast - the simplest but most effective option. Here are the ingredients we need for this recipe:
- rye flour - 450 g;
- white flour - 3 tablespoons;
- water - 100 ml;
- milk - 320 ml;
- dry yeast - 11 g;
- salt - 2 tsp;
- sugar - 1 tsp;
- sunflower oil.
Let's bake rye bread with milk in a slow cooker according to the instructions:
- Measure the flour according to the instructions, mix and sift into one bowl.
- Pour in dry yeast, it is not necessary to dissolve it in water beforehand. Also add sugar and salt. Mix all dry ingredients.
- Now you can add liquid to the dough. Please note that it should be slightly warm, about the same as body temperature. Therefore, heat water and milk on the stove and pour into the flour. Do not overheat the liquid, otherwise the yeast will not work and the bread will not rise.
- Knead the dough with your hands, and since it will occasionally stick to your hands, grease them from time to time with vegetable oil. At first it is convenient to knead in a bowl, and then on a sprinkled table. Try to get the dough to the desired elasticity.
- Transfer it back to the bowl and cover. Put it in a warm place and let it sit there for about an hour.
- Lubricate the multicooker form with fat, knead the risen dough and transfer it there. Put the device on heating and let the bread stand for 30 minutes. By the way, in some models, the heating function gives too high a temperature. Therefore, you can use other modes with a temperature of about 40-45 ° C or warm the bowl on heating for 5 minutes, then turn it off and send the dough there.
- Activate the "Baking" or "Bread" option and bake rye bread in the slow cooker at 150 °C for 1 hour. After about 40 minutes from the beginning of the process, turn the loaf upside down so that a crust forms on all sides.
Rye bread with honey and chocolate in a slow cooker
This recipe for rye bread in a slow cooker is more unusual, but the cooking procedure is also quite simple. Baked with the following:
- wheat white flour - 300 g;
- rye flour - 200 g;
- sugar - 2 tsp;
- salt - 1 tsp;
- honey - 50 g;
- dry yeast - 2 tsp;
- milk - 150 ml;
- water - 180 ml;
- dark chocolate (at least 70% cocoa) - 20 g;
- cumin - 1 tbsp;
- sunflower oil - 3 tbsp.
Here's how we cook this rye bread in a slow cooker:
- Pour milk with water into a bowl or small saucepan and set to bask on the stove. Crumble chocolate there and put honey. All this interfere over medium heat, allowing to melt, but do not boil. When the honey and chocolate dissolve, remove the liquid in the saucepan and cool to 35-40 ° C.
- Sift white flour together with rye and add sugar, cumin, salt, yeast to them. Mix, pour in warm liquid and vegetable oil and start preparing the dough. First we knead it in a bowl, then on the table. The process will take 5-10 minutes, during which the dough will become elastic. We periodically lubricate our hands with oil.
- We form a ball from the dough and in a bowl in a warm place let it rise for about 50 minutes, while being sure to cover it with a towel.
- Then we shift the dough into the bowl of the multicooker and keep it warm for another half hour. Then we select the “Baking” or “Bread” program and bake rye bread in a slow cooker for 1 hour at a temperature of 180 ° C.
Yeast-free rye bread with mineral water in a slow cooker
Unleavened bread is considered much healthier than the usual yeast bread. It has been proven that it is better absorbed and does not affect the microflora of the intestines and stomach. It is classified as a dietary product and is recommended to be introduced into the children's diet. We bake rye unleavened bread in a multicooker from:
- white wheat flour - 1 cup;
- rye flour - 1 cup;
- carbonated water - 250 ml;
- salt - ½ tsp
Now we cook rye bread in a slow cooker according to the following instructions:
- Sift white and rye flour and salt.
- Gently introduce sparkling water. It does not need to be heated, but before cooking it is better to keep it not in the refrigerator, but on the table so that the water is at room temperature. This dough should not be kneaded too much, because it will not rise well.
- So, carefully mix the water with flour, and lightly sprinkle the multicooker bowl with flour. Then put the dough into it.
- Find the "Bread" or "Baking" program and bake yeast-free rye bread in a slow cooker at 180 ° C for 1 hour. Then turn it upside down and bake the crust for another 20 minutes.
Rye bread with sourdough seeds in a slow cooker
Rye bread is already healthy on its own, but you can always add some more to it. interesting components. In this recipe, flaxseeds, sesame seeds and sunflower seeds will complement the benefits of bread. We will cook pastries not with dry yeast, but with sourdough. To bake rye bread in a slow cooker you need:
- rye flour - 200 g;
- white flour - 200 g;
- rye sourdough - 500 g;
- flax seeds - 30 g;
- sesame - 30 g;
- sunflower seeds - 50 g;
- water - 170 ml;
- salt - 1 tbsp;
- sunflower oil - 1 tbsp.
Here is how we bake this rye bread in a slow cooker:
- Pour sesame seeds and shelled sunflower seeds into a pan without oil and fry for 3 minutes. Then pour them into a bowl, add flaxseeds and soak all this for 1 hour in boiling water.
- Sift the flour and combine both varieties. Pour the starter at room temperature, slightly warmed water, add salt. Salt the water from the seeds and put them also in the dough. Let's mix the ingredients. The dough will be sticky, so it's best to wet your hands with cool water when kneading.
- After kneading the rye dough for about 5 minutes, we sculpt a ball out of it, moisten it with water, cover with a towel and put in a warm place for 30-40 minutes.
- Punch down the risen dough with wet hands. We grease the bowl in which we will bake, put the dough there and again send it to the heat for an hour, covering it with a towel. You can warm up the multi-cooker for 5 minutes in the warming program and leave the dough to rise under the lid.
- We turn on the “Bread” or “Baking” mode and cook rye bread in a slow cooker at a temperature of 200 ° C for 50 minutes. Then turn the loaf over and bake for another 20 minutes. Hot bread can be smeared with butter for a nice shiny crust.
Rye bread with coriander and malt in a slow cooker
Malt, together with coriander, gives the pastries both a beautiful color and a wonderful aroma. We will also bake such rye bread in a slow cooker on ready-made sourdough, but here is all that we need:
- rye flour - 350 g;
- wheat flour - 350 g;
- water - 300 g;
- rye sourdough - 400 g;
- sugar - 1.5 tbsp;
- rye malt - 3 tablespoons;
- ground coriander - 1 tsp;
- sunflower oil - 70 g;
- salt - 1 tsp
How to bake rye bread with malt and coriander in a slow cooker:
- First, prepare the dishes and combine sugar, salt, oil, coriander and malt in it. Heat water and pour into prepared ingredients.
- We mix the indicated products and add the sifted flour to them. When we cook homogeneous mass, add rye sourdough to it, which should be at room temperature. Knead the dough for 7-10 minutes.
- Lubricate the form of the multicooker, where we will bake rye bread. We roll up the ball, put it in a bowl, also grease it with vegetable oil on top.
- We put the device on heating or turn on the program with a temperature of up to 40 ° C - let the dough rest for 6 hours. Sometimes proofing takes longer if the sourdough is not too mature. In any case, you need to wait until the volume of the dough doubles.
- When the dough rises, you can bake bread. To do this, select a baking program with a temperature of 130 ° C. First, bake rye bread in a slow cooker for 50-60 minutes, then turn it upside down and bake the same amount more.
Rye bread with dried fruits and nuts in a slow cooker
Bread with prunes, dried apricots, seeds and nuts is the best replacement for high-calorie muffins and pies. A slice of such bread with tea can be regarded as a dessert - sweet and tasty, and also healthy. For this wonderful recipe for rye bread in a slow cooker, you need the following:
Sweet rye bread is baked in a slow cooker like this:
- We mix warm water with a temperature of about 40 ° C, vegetable oil, salt and sugar.
- Then sift the flour and combine with the liquid. Add yeast, malt, walnuts and pine nuts, raisins and sunflower seeds. Cut dried fruits into pieces and also put in the dough.
- Knead the dough and put in heat for an hour. It is possible that the dough fits in the form of a multicooker, only it must first be greased.
- After proofing, the bread can be baked. To do this, use the "Baking" or "Bread" program, the temperature should be 180-200 ° C. Rye oven sweet bread in a slow cooker you need 50-60 minutes. Then turn it over and bake the crust for another 15 minutes.
