Irina Kamshilina

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Content

There is nothing more delicious than a fragrant bread made according to a 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 given below.

Rye bread - benefits and harms

The nutritional, beneficial properties of rye bread have 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 the quick recipes for this product?

In the oven

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 the finished dish contains, what ingredients are needed, what are the ways of baking the dough.

sourdough

• Preparation time: 5-6 days.
• Servings: 5 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: breakfast, lunch, dinner, picnic.
• Cuisine: Danish.
• Difficulty: difficult.

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 method:

1. Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
2. 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.
3. Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
4. Set to bake for 1.5-2 hours.

black bread recipe

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Purpose: breakfast, lunch, dinner, fasting, picnic.
• Cuisine: Norwegian.
• Difficulty: easy.

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. A step-by-step recipe with a detailed description of the ingredients is available for 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 method:

1. Put the ingredients into the bread machine according to the instructions.
2. Select the desired mode. The color of the crust is medium.
3. Take it out after the required time. Cool on a wire rack.

Wheat-rye bread in the oven

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 160 kcal.
• Purpose: breakfast, lunch, dinner, picnic, children.
• Cuisine: Russian.
• Difficulty: medium.

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 method:

1. Sift flour, add sugar, yeast, salt.
2. Add warm water to a bowl and knead the dough.
3. Leave the finished dough warm for an hour.
4. Punch down the mass, leave to approach again.
5. Put the finished dough on a baking sheet, form a round loaf.
6. Lubricate the product with an egg, sprinkle with flour, sesame seeds.
7. Bake 30-35 min.

Rye bread with yeast in the oven

• Cooking time: 3.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: breakfast, lunch, dinner, post.
• Cuisine: Russian.
• Difficulty: medium.

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 method:

1. Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
2. Add sunflower oil to the mixture, stir. Add yeast.
3. Knead the dough, cover with a film, set aside for 60 minutes.
4. Knead the dough, leave to stand for 40 minutes.
5. Preheat the oven to 220 degrees, bake the bread in the form of 40-50 minutes.

with malt

• Cooking time: 2 hours 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 236 kcal.
• Purpose: fasting, breakfast, lunch, dinner, picnic.
• Cuisine: European.
• Difficulty: medium.

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 method:

1. Pour the malt with boiling water, mix thoroughly. Cover.
2. Add dry yeast, spices, salt. Mix well.
3. Dissolve sugar, honey in warm water, stir.
4. Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
5. Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
6. Make cuts at the top.
7. Bake 50 minutes.

Without wheat flour

• Preparation time: 3 days and 3.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: children, breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: difficult.

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 method:

1. 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.
2. On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
3. On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
4. The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
5. The loaf is baked for 90 minutes.

with raisins

• Cooking time: 2 hours 50 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: fasting, breakfast, picnic.
• Cuisine: European
• Difficulty: medium.

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 method:

1. Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
2. Add raisins to the dough, mix.
3. Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
4. Put the dough on the table, divide into several parts. Create products.
5. Cover with a towel, leave warm for 1 hour.
6. Bake 30 minutes.

Custard

• Cooking time: 7.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 195 kcal.
• Purpose: picnic, fasting, breakfast, children.
• Cuisine: Scandinavian.
• Difficulty: difficult.

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 method:

1. Mix two tablespoons of malt with wheat flour, brew with hot water.
2. Mix the dough thoroughly with a fork. Leave it aside to cool down.
3. In another bowl, dilute the yeast with a glass of warm water, add sugar, salt.
4. Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
5. Mix thoroughly, form a loaf, put in a mold.
6. Send the rye bread to the oven for 50 minutes.

Rye bread on kefir in the oven

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 275 kcal.
• Purpose: breakfast, dinner, lunch, picnic.
• Cuisine: Russian.
• Difficulty: medium.

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 you use most of the 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 method:

1. Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
2. Shape the dough into a ball, cover it and let it rest for 20 minutes.
3. Stir again, leave under a towel for 10 minutes.
4. Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
5. Bake the bread for 30 minutes in a conventional oven.

Yeast free

• Cooking time: 6 hours 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 177 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

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 method:

1. Grind prepared raisins, fill with water.
2. 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.
3. Add water, raisins, stir.
4. Put the dough on the table. Knead until elastic.
5. Form, transfer to the form.
6. Put the oven on temperature 220, bake for about 45 minutes.

1. Once the dough is in the mold, press it down with wet hands to get rid of the empty spaces in the air.
2. In case the yeast-free sourdough does not want to rise, leave the form with the film on the surface warm.
3. After baking bread, it is undesirable to cut the loaf before it has completely cooled. It is better to transfer this process to the next day. Watch the video Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

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   Rye bread - how to bake at home in the oven or bread machine according to recipes with photos

Rye bread is a collection of all black breads that are baked on the basis of rye flour. This type of baking is very healthy, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

1. 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.

Load all the ingredients into the bread maker, close the lid and set the “Rye Bread” mode. Nothing more needs to be done. The technology will do everything for you. The dough preparation and baking time is 3 hours. During this time, you will get a delicious and fragrant loaf.

2. 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.

This bread is dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in the butter. Let the liquid sit for 30 minutes. Pour the batter into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

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.

3. 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:

1. Be sure to prepare the steam.
2. Knead the dough carefully.
3. Put the bread in a hot oven.
4. If you want a crispy crust, sprinkle the hot bread with cold water after baking and cover with a towel.
5. 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.

1. 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.

Pour the yeast from the bag into warm water, add sugar and salt. Leave the liquid container for 15 minutes. During this time, a high foamy “cap” should appear on the surface of the water. Pour sunflower oil into the liquid and mix.

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.

2. Recipe for rye bread 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 form. 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.

3. Recipe for yeast-free rye soda bread

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. Take 500 g of flour, and 100 g of nuts, ½ 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.

4. Recipe for sourdough rye bread

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 melted butter into the starter. 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.

5. Recipe for Lithuanian beer bread

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.

Put all the ingredients in the bowl of the bread machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the "Pizza" or "Bread" mode. Put on proofing for 2 hours. Bake 50 minutes.

6. 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.

Homemade rye bread differs in texture and taste from wheat bread. Ideally, if it is baked on sourdough and using malt, it will be more useful, dark in color and taste completely different, with a characteristic sourness. This is the easiest and fastest way to make rye bread at home. For we will also use wheat flour and dry yeast. Wheat flour is necessary, because without it, the dough will not rise, will be sticky and unusable. The ratio of rye flour in this should not exceed the wheat flour rate, often, its amount is always smaller. On step by step cooking homemade rye bread with photo it takes about 4 hours, taking into account the time for raising the dough and baking. Bread can be baked both in the form and on a baking sheet. The bread has an unusual, crispy crust and a soft and airy crumb.

Ingredients for making homemade rye bread

Step by step cooking homemade rye bread with photo

Use rye bread to make sandwiches, serve with any first and second courses. Bon appetit!

There is nothing more delicious than a fragrant bread made according to a 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 given below.

The nutritional, beneficial properties of rye bread have 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 the quick recipes for 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 the finished dish contains, what ingredients are needed, what are the ways 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

1. Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
2. 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.
3. Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
4. 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. A step-by-step recipe with a detailed description of the ingredients is available for 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

1. Put the ingredients into the bread machine according to the instructions.
2. Select the desired mode. The color of the crust is medium.
3. 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

1. Sift flour, add sugar, yeast, salt.
2. Add warm water to a bowl and knead the dough.
3. Leave the finished dough warm for an hour.
4. Punch down the mass, leave to approach again.
5. Put the finished dough on a baking sheet, form a round loaf.
6. Lubricate the product with an egg, sprinkle with flour, sesame seeds.
7. 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

1. Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
2. Add sunflower oil to the mixture, stir. Add yeast.
3. Knead the dough, cover with a film, set aside for 60 minutes.
4. Knead the dough, leave to stand for 40 minutes.
5. 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

1. Pour the malt with boiling water, mix thoroughly. Cover.
2. Add dry yeast, spices, salt. Mix well.
3. Dissolve sugar, honey in warm water, stir.
4. Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
5. Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
6. Make cuts at the top.
7. 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

1. 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.
2. On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
3. On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
4. The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
5. 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

1. Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
2. Add raisins to the dough, mix.
3. Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
4. Put the dough on the table, divide into several parts. Create products.
5. Cover with a towel, leave warm for 1 hour.
6. 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

1. Mix two tablespoons of malt with wheat flour, brew with hot water.
2. Mix the dough thoroughly with a fork. Leave it aside to cool down.
3. In another bowl, dilute the yeast with a glass of warm water, add sugar, salt.
4. Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
5. Mix thoroughly, form a loaf, put in a mold.
6. 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 you use most of the 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

1. Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
2. Shape the dough into a ball, cover it and let it rest for 20 minutes.
3. Stir again, leave under a towel for 10 minutes.
4. Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
5. 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

1. Grind prepared raisins, fill with water.
2. 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.
3. Add water, raisins, stir.
4. Put the dough on the table. Knead until elastic.
5. Form, transfer to the form.
6. Put the oven on temperature 220, bake for about 45 minutes.

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating excites many people. The products of many bakeries and bakeries, unfortunately, are not always of high quality. But a hot loaf will always be lush 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 at 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 get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Beat 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 to them. Stir the ingredients again, and then tightly close the bowl with a lid. Send the dough for an hour and a half in a warm place.

When time has passed, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then cover the workpiece with cling film and let the workpiece rise again.

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

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

Homemade rye flour bread in the oven

This time we propose to knead the dough on 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 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 warm kvass and oil. Stir the ingredients until the mass becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Lubricate your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a lump, cover it with a thick napkin and send it to heat for one hour.

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

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

• peeled rye flour - 200 grams;
• wheat flour of the first grade - 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;
• coarse salt and cumin seeds - one teaspoon each;
• balsamic vinegar (dark) - a tablespoon;
• dry yeast - one and a half teaspoons.

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

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

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

Put the workpiece 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 dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to 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 oatmeal

This time we will tell you how to cook a delicious fragrant 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 rye flour bread at home? Check out this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

Knead the sticky dough with your hands, give it the shape of a loaf and put it on parchment. Sprinkle the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on onion peel

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

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, 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 send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay 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 that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no 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 like.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

• serum - 450 ml;
• ghee - two large spoons;
• salt - to taste;
• honey - two spoons;
• dry yeast - one sachet;
• whole 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.

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

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Chop the walnuts and toast quickly 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, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a 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. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then 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 brew - 140 ml;
• sugar and salt - one teaspoon each.

We will cook 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 heat for three or four hours.

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

Put the workpiece on the table, and then give it the desired shape. To make it easier, constantly wet your hands in water. Lubricate the form with butter and put 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 turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To make the bread covered with a golden crust, grease it with warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

Here is a simple and quick way to prepare delicious homemade treats. Usually rye bread is made with 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;
• cumin, raisins and liquid honey - two tablespoons each;
• salt and sugar - half a teaspoon each.

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, 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, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Give the finished dough the desired shape, put the future bread for proofing on a baking sheet 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, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.