Bread is one of the many food items that is almost always served with meals. It doesn't matter if it's breakfast, lunch or dinner. And a faster snack, like a sandwich, has not yet been invented. In fact, there are two main types of bread: white and dark, made from wheat or from rye flour. Black bread is considered healthier due to its high content of fiber, minerals, vitamins and amino acids. Nutritionists include it in almost every program. healthy eating for weight loss.

cook Rye bread simple enough. The ingredients needed for baking are sold in any store or market. You can bake it at home not only in a bread machine or slow cooker, but also in a conventional oven. There is nothing difficult in this. Rye bread is prepared with yeast or sourdough, with and without additives. Most often, rye flour is mixed with wheat flour, but it can also be prepared purely from rye. Everything will depend on the recipe you choose. I suggest you cook traditional homemade rye bread.

For him we need:

• Rye flour - 500 grams
• Salt - to taste
• Dry yeast - 8.5 grams
• Water - 300 ml

WITH mix all the ingredients and mix thoroughly until you get homogeneous mass without lumps. We shift into a container, cover with a waffle towel and leave to rise for several hours. Then we crush and form a bun, it can be of any shape, but most often it is either round or oval. We make cuts on top and send to bake in preheated to 220 ° C for half an hour. Check readiness by tapping on the bread. The crust should be firm, ruddy and crispy. We take out the finished loaf, wrap it in a towel and leave to cool at room temperature. Ready.

As you can see, making rye bread is not as difficult as it might seem at first glance. But it turns out not only tasty, but also useful. For example, people suffering from diabetes and cardiovascular diseases cannot do without it. Diversify rye pastries possible by adding to it different ingredients such as: nuts, cheese, herbs, and even chocolate. For example, recipe for rye bread with seeds:

To prepare the brew we need:

First, let's prepare the brew. It is better to cook it in the evening. Mix all the ingredients, cover with a towel and leave overnight for fermentation. In the morning, add flour, salt, seeds and water to the dough, you can add seasonings or herbs that you like, for example, cumin or coriander. Knead the dough and leave for another 1 hour to rise. In the meantime, prepare a baking dish: grease with oil, or simply cover with baking paper. Then we form a loaf, put it on a prepared baking sheet and leave it for another 1 hour. Then we send the bread to the oven preheated to 250 ° C for 15 minutes. Next, lower the temperature to 180 ° C and bake for about 50 minutes more.

With a lack of vitamins, especially in the autumn-winter period, homemade rye bread is just perfect. A couple of slices of such bread a day will help keep your immunity in good shape and not get sick!

The calorie content of rye bread is about 250 kcal per 100 g, which is not much less than that of wheat bread. But in such baking there is much more benefit, especially if you cook it yourself without adding chemicals.

Yeast rye bread in the oven - step by step photo recipe

You can knock on the crust of this bread and hear a pleasant dull sound in response - this indicates that the entire outer shell is baked to a crunch, leaving a soft, pierced with many bubbles center.

Bread is prepared with a wound for a long time - up to a day. During this time, the fermentation of the batch takes place, which does not require human participation. And indeed, the dough does not need to be kneaded, but only folded correctly.

Your mark:

Cooking time: 23 hours 0 minutes

Quantity: 1 portion

Ingredients

• Wheat flour: 300 g
• Peeled rye:100 g and a little for dusting
• Cool water (12-18°): 300 ml
• Dry yeast: 0.5 tsp
• Fine salt: 8 g

Cooking instructions

Salt all the flour and sift.



Add dry yeast.



Mix everything thoroughly.



Pour in water and rub the lumps with your hands, moistening the dry composition. Care must be taken to ensure that there are no unwashed areas.



It made a very sticky dough.



Collect it in the center of the bowl, which is tightened with cling film. Place the bowl in the switched off oven.



After 15-18 hours, the dough bubbled strongly and rose - you can start shaping the bread.



Sprinkle the table generously with rye flour. Remove the dough from the bowl upside down.



Spray the top generously too.



Flatten the dough slightly with your hands, pulling it out to the sides.



Wrap the long ends with an envelope.



Fold the other 2 sides in the same way.



Then pull to the center all the edges in a circle.



Dust the parchment well with flour. Place the formed ball seam side down.



Cover the workpiece with a towel and leave for 2 hours to part.



Half an hour before the end of proofing, put a cast-iron cauldron or other form in an oven preheated to 240 degrees. Move the approached bread together with paper to a red-hot cauldron.



Bake for half an hour under the lid all at the same temperature and half an hour without a lid.



And now, the aroma of freshly baked bread begins to insinuatingly spread through the kitchen. Waiting for it to cool down is beyond human strength! I really want to cut off a piece of still hot pink salmon and eat it right away!



The loaf can be squeezed from all sides, but it will again take its former form, straightening all the bruises.



Eating such homemade bread is a great pleasure. Even just like that, it is insanely delicious, and even more so in combination with various spreads.



Easy rye sourdough bread recipe

The peculiarity of the preparation of this bread on dry sourdough is the absence of yeast. In order for everything to work out, it is important not to rush, let the dough sour and rise.

Ingredients:

• 20 g dry sourdough;
• 380 g of water;
• 12 g salt;
• 280 g rye flour;
• 210 g wheat flour.

Cooking:

1. We start by activating dry sourdough. Mix it with a glass of warm water so that there are no lumps. We leave for two minutes.
2. Add 50 g of peeled and plain flour, we make a dough. Let's stand for three hours.
3. Mix the rest of the water with salt, heat up to about 40 degrees. Add to steam.
4. Next, we introduce the remaining flour, make the dough, leave to approach.
5. As soon as the mass doubles, we form a loaf. It can be baked on a baking sheet or in a mold. Let it rise for at least 50 minutes.
6. Lubricate the surface with water, sprinkle with wheat flour. We put in the oven. The oven should have warmed up to 220 degrees by this time. After planting, set the temperature to 180.
7. We bake rye bread for 45-50 minutes, depending on the height of the form. On a baking sheet, the cooking time will be reduced by 5-10 minutes.

Rye bread goes well with sunflower, pumpkin seeds, cumin, sesame. Optionally, add during kneading.

On kefir

A feature of this recipe is the absence of yeast. And without them, great bread is obtained. We take kefir of any fat content. Vinegar is not needed, soda will be extinguished by lactic acid.

Products:

• 1 st. wholemeal rye flour;
• 1.5 st. wheat 1 grade;
• 10 g of salt;
• 260 ml of kefir;
• 12 g of baking soda;
• 20 g of sugar;
• 40 g vegetable oil.

Step by step recipe:

1. Kefir is warmed up a little. You can just leave it for an hour at room temperature. Then add salt with sugar, soda, vegetable oil to it, beat lightly.
2. We combine a glass of rye and wheat flour, pour into a liquid. We knead the dough. We look at the consistency, if necessary, gradually introduce more flour.
3. You should get a soft, slightly sticky mass. Round into a ball, send to a greased baking sheet.
4. Lightly sprinkle the top of the loaf with flour, make several oblique cuts with a sharp knife.
5. We send it to the oven, heated to 200 degrees. We bake for about 35 minutes.

You can use not only kefir for the test, but also yogurt, matsoni, natural yogurt or a mixture of various fermented milk residues that could stagnate in the refrigerator.

with malt

Malt gives a special taste not only to beer or kvass. With it, very fragrant black bread is obtained, while everything is prepared very simply.

Ingredients:

• 10 g yeast;
• 310 g of premium flour;
• 150 g rye;
• 25 g sugar;
• 2 tbsp. l. crushed malt;
• 310 ml of water;
• 13 g of salt;
• 30 ml of any oil.

What to do:

1. Pour about a glass of water, heat to 75 degrees, pour malt with it, stir, leave for a quarter of an hour.
2. Add yeast to the remaining water, add salt and sugar. Mix everything thoroughly, also set aside for a few minutes.
3. Combine both mixtures, add all the flour, add vegetable oil while kneading. If suddenly the dough turns out to be watery, add additional flour.
4. cover rye dough napkin, let rise once. Knock down, leave until the second rise.
5. Round the dough into a ball. Can be divided into two small loaves. Transfer to a baking sheet. Leave for half an hour so that the products fit properly.
6. Put in the oven at 230 degrees, but immediately reduce the temperature to 180. The bread will bake for about half an hour. You can navigate by the color and smell, which will very soon appear in the house.

If suddenly the bread begins to brown quickly, you need to lower the temperature, otherwise the loaf will not bake inside. Or cover with wet paper on top, which is periodically sprinkled with water.

How to bake rye-wheat bread

Another bread recipe based on rye and wheat flour. Thanks to these proportions, the loaf is fluffy, airy, with good porosity.

You will need:

• 150 g rye flour;
• 350 g wheat;
• 320 ml of water;
• 15 g of salt;
• 22 g sugar;
• 20 g of oil;
• 6 g yeast.

What we do:

1. Add instant yeast to warm water and let it dissolve.
2. We add white flour until we get a dough of the consistency of sour cream. Cover, leave for an hour.
3. Add ingredients to the list and mix. Let's stand for two more hours.
4. We form bread, send it to a baking sheet or into a mold. We leave another 40 minutes, let it rise.
5. With a knife we ​​make cuts 0.5 cm deep, after which we put in the oven. Bake at 200 degrees for 25-30 minutes.

Since this bread contains a lot of wheat flour, it requires much less baking time. If it does not brown in 25 minutes, you can increase the temperature.

Rye bread at home according to GOST

This is the kind of bread that was made in Soviet times and it was called Borodino. Later, the recipe changed, and with it the taste.

Ingredients:

• 720 rye flour;
• 10 g coriander;
• 50 g of molasses;
• 2 g dry yeast;
• 60 g sugar;
• 730 ml of water;
• 40 g rye sourdough;
• 50 g fermented rye malt;
• 10 g salt.

Step-by-step instruction:

1. We feed the starter. To do this, add 120 ml of warm water to it, add about 70 g of rye flour. Stir thoroughly, let stand for 3-4 hours.
2. Pour 100 g of dark flour into 400 ml of boiling water, stir quickly, then add malt. Let stand a little, cool down.
3. We combine the sourdough with the custard mass, salt, stir thoroughly. We leave for three hours.
4. The remaining water is mixed with yeast, we introduce ground coriander, sugar, molasses. Thoroughly grind, combine with dough.
5. Add the rest of the flour, make the dough. Knead until smooth and immediately send to the mold. We stand for another half an hour.
6. We bake bread for exactly an hour at 200 degrees, cool.

To appear on the surface of the product shiny crust, you can immediately after baking grease the crust with a drop vegetable oil.

Recipe for rye flour bread with raisins

Such bread can be seen in the store, it is not difficult to cook it at home. Raisins choose light or dark at your discretion.

You will need:

• 300 ml of water;
• 2 tbsp. rye flour;
• 2 tbsp. wheat;
• 4 spoons of raisins;
• 8 g dry yeast;
• 12 g salt;
• 25 ml oil.

How we cook:

1. Sift wheat flour, mix with dry yeast, pour in warm water. Knead the dough, leave for two hours.
2. We wash the raisins, you can soak a little. We prepare the rest of the ingredients.
3. We introduce salt, oil and rye flour into the dough until we get soft dough. At the end we fall asleep raisins.
4. Let's let him go again. After increasing the mass, we form a loaf, send it to rise on a baking sheet. If raisins stick out from above, they need to be removed, otherwise they will burn in the oven.
5. We bake the approached product for about 40 minutes. The landing temperature is 210 degrees, then we reduce it to 170.

In a similar way, you can cook bread with other dried fruits, for example, with prunes or dried apricots.

How to make whole grain rye bread

The recipe contains malt, which gives original taste and aroma. But without this component, everything also works out, you just need to add a little more flour.

Ingredients

• 1 st. whole grain flour;
• 3 art. rye;
• 12 g salt;
• 35 ml of oil;
• 5 g baking powder;
• 25 g sugar;
• 430 ml of water;
• 10 g yeast (sachet);
• 4 spoons of malt.

Cooking:

1. Brew malt with a glass of hot water, let it brew.
2. Heat the rest of the water, mix with yeast, leave for five minutes.
3. Add salt, sugar, steamed malt. Bring to uniformity.
4. Mix wheat flour with a ripper, pour into the dough, start kneading, gradually adding peeled rye.
5. When kneading in parts, add vegetable oil. Knead with hands until smooth.
6. Leave the dough under a napkin for 1.5 hours, then lightly knead, transfer to a mold, smooth the top with a wet hand to get a smooth crust. Leave for another half an hour, let it rise.
7. Bake grain bread at 180 degrees for about 45 minutes, the exact time depends on the height of the mold.

Coriander is sometimes present in this recipe, it gives a pleasant spicy flavor. It is advisable to take whole grains and grind them yourself, freshly ground powder does not smell so good.

A simple and delicious recipe for rye bread for a bread machine

If you have a bread maker at home, then making rye bread is much easier. The following is a recipe with the addition of honey, but if desired, it can be completely replaced with granulated sugar.

Take:

• 10 g yeast;
• 30 g honey;
• 25 g sugar;
• 310 ml of water;
• 150 g rye flour;
• 340 g white;
• 30 g of oil;
• 1.5 tsp salt.

Step instruction:

1. Pour warm water into the bread machine, immediately add sugar, pour yeast, salt. We give ten minutes to activate.
2. As soon as a small foam appears, lay the rest of the ingredients on the list, knead.
3. Turn on the long baking mode. The Russian Chef program is perfect. It lasts 3.5 hours.
4. We take out the finished rye bread. Let it cool on a wire rack so it doesn't get damp.

Each bread maker has its own characteristics, so it is worth choosing a program based on your appliance and recommendations in the instructions for use.

• Rye flour does not contain gluten, for this reason the bread made from it is heavy, a little sticky, therefore it is recommended to take part of the wheat flour.
• Fresh yeast, which is used in old recipes, can be safely replaced with modern dry analogues, reducing the recommended amount by 3.5 times.
• Rye dough is very sticky, when cutting, you need to wet your hands with cold water or grease with vegetable oil.

We are waiting for your comments and ratings - this is very important for us!

Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and be added in the form of crackers to salads. You can make rye bread at home, and you don’t need a bread machine for this. Many recipes are designed for baking bread in a conventional oven.

Useful properties of the product are explained by its composition and quality of flour:

• Most recipes do not contain yeast, which increases nutritional value finished product;
• A large amount of fiber affects the work of the stomach and digestive organs in a favorable way;
• 100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
• Rye grain is more resistant to the processing process, therefore it retains many vitamins and amino acids essential for the body in flour.

• Decreased hemoglobin;
• Diseases of the digestive tract;
• Slagging of the body;
• diabetes mellitus.

Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. Proved that regular use black bread reduces the risk of cancer and diabetes.

Black bread ingredients

Black rye bread, familiar to Russians, is popular among the inhabitants of the Scandinavian Peninsula, Iceland, and Denmark. There it is an integral part national cuisine, but they cook it with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product are unchanged:

• Rye flour;
• Water;
• Sourdough or yeast;
• Salt.

Add to rye flour - wheat or corn, buckwheat, oatmeal.

Rye Bread Recipes

It takes a little experience to make rye bread. Rye flour is more capricious in work, it is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get delicious product even with little culinary experience.

Fast way to bake in the oven

To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than recommended by 5-10 ° C. This will keep more heat in when the door is opened while the dough is being placed.

Tip: during the baking process, do not open the oven door frequently or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread in time depends on the type and volume, as well as the composition of the dough.

Traditional Irish Bread

In Ireland, they say that real bread should be tender, fragrant and crumbly. For cooking according to traditional recipe need to take flour coarse grinding or white flour, plus:

• 190 ml of kefir;
• 45 g wheat, oat or rye bran;
• A teaspoon of baking powder for dough, coriander and soda;
• 4 dl cumin;
• Salt - 2 dl;
• Olive, rapeseed or sunflower oil - 75 ml;
• 80 g of wheat flour (preferably the highest grade);
• 80 g of wholemeal rye flour;
• 1/4 kg of flour from wheat grains.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Kefir is poured into a separate container, salt is added. In a hot frying pan with a thick bottom, cumin and coriander are fried without oil, after which the spices are ground in a mortar and added to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but in the process of mixing it will become denser and roll into a ball.

You can bake bread in any baking dish or in a pan with a thick bottom and walls, which is pre-lubricated with margarine or cooking oil, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.

To prevent the crust from cracking during baking, make several shallow longitudinal cuts.

For this yeast-free bread, the temperature in the oven is set at 220 ° C. At a given temperature, they bake for a quarter of an hour, after which they lower the degree to 190 ° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

Rye unleavened bread easy to prepare: mix 0.3 kg of rye and the same amount of oatmeal and whole grain flour in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour, and add 0.5 liters of warm water. Knead the dough. As additional additives take fried onion, Bell pepper or chili, dried blueberries or cranberries, dried fruits or seeds.

Put the dough into a mold, make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Recipe for classic rye bread

The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. Water is taken so much that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar. The readiness of the starter is indicated by active fermentation and the formation of bubbles.

For the test, you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to pre-dissolve honey in water: this way it will be easier to mix and will not form lumps. Everything is mixed and sourdough and 30-50 ml of vegetable (preferably olive) oil are added. Ready dough dense and elastic, non-sticky.

Bake bread in the oven, preheated to 200 ° C - 5-7 minutes. After that, the degree is lowered to 150 ° C. Baking time is about 2 hours.

Lean rye bread

Lean rye bread without yeast can be prepared with a simple sourdough starter from 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave warm for 48-50 hours. Then another 200 g of the mixture is added, covered with a cotton cloth and incubated for another 24 hours.

To make the dough, you need to add sunflower oil to the sourdough. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, sourdough. Knead a thick dough, which is then laid out in a bread pan and left warm for 4 hours. Before laying in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. At a temperature of 180-185 ° C, bread is baked for 100-120 minutes.

Sourdough Bread Recipe

Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (fresh take 1.5 times more) and 2 glasses of water. On low heat, the mixture is boiled down until the volume is halved, after which it is cooled and kept under gauze for about 9-11 hours.

A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoonful and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and cleaned for 48 hours in heat. You can determine the readiness of a hoppy starter by a significant increase in volume.

Ingredients for a standard loaf of yeast-free bread (weight 700 g):

• 1/4 l of water;
• 3 cups rye flour;
• Fine salt - tsp;
• Fine white sugar - tbsp;
• Oatmeal or wheat flakes - a couple of tablespoons;
• Leaven.

The process begins with the preparation of dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 liter of warm water. Opara rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to hands, with good elasticity.

Before baking, the dough should stand for 4-6 hours, and in order for it to fit better, it is recommended to cover it with a lid and a thick terry towel. Rye bread is baked on the middle shelf for an hour at 190°C.

Preparing sourdough bread

You can also cook rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread is distinguished by its sweet and sour taste and the fact that it does not get stale for a long time. According to this recipe, it is proposed to bake brown bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: sourdough and 0.5 kg of rye grain flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.

It is advisable to mix the dough with a mixer for about 10 minutes. Spread the finished dough in a mold pre-greased with cooking oil or butter, sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. Ready custard bread is removed from the mold and left to ripen under a waffle towel.

This fragrant yeast bread is prepared in several stages. The first is the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of cumin and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make a dough, the resulting sourdough and tea leaves are combined with 1/3 tsp. yeast and leave to ferment for 5-7 hours.

It is more convenient to knead the dough for Riga bread with an immersion mixer. To do this, spread the dough into the bowl, 40 ml of warm water, tsp. salt, 0.25 kg of rye grain flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. The finished dough is laid out on a flat surface, sprinkled with flour, a loaf is formed. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, put a bowl of boiling water under the baking sheet.

Rye bread is baked in the oven at 240-260 °C for 10 minutes, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.

Recipe for rye cheese bread with nuts

Cooking Ingredients:

• 150 g goat or sheep cheese (hard varieties);
• 120-130 g walnuts;
• 0.3 kg of wheat flour and the same amount of rye;
• A bunch of basil;
• About 350 ml of water;
• Ch.l. baker's yeast;
• A couple of tablespoons olive oil;
• Salt.

Sift flour twice with yeast, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave for an hour for proofing, knead several times with force and let stand for an hour and a half. Grind the nuts with a blender, cut the cheese into small cubes.

From ready dough form a cake, put a third of the mixture of cheese and nuts on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

Bread is laid out on a baking sheet (it can be laid parchment paper, brush with butter or margarine, sprinkle with flour) cover with a towel and allow 20-30 minutes to rest. Baking conditions: 30 minutes and 200°C.

flax seed bread recipe

You can bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, first make a dough of 40 g fresh yeast, spoons of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.

Sift 0.6 kg of flour from rye grains and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame, a third of a glass of peeled seeds and a few tablespoons of tea salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and spread on a greased baking sheet. Leave for an hour under a towel, and before laying in the oven, the surface is moistened with water.

The first 45 minutes the bread is baked at 220°C, then another 20 minutes at 200°C.

Lithuanian bread on beer

Bread according to this recipe can be made with or without yeast, but the yeast-free version is more popular. The sourdough is made from a glass (220 g) of rye flour and a glass of water. It should be thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.

From a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water, make a dough. For the test, they take all the resulting dough, 250 g of rye and wheat flour, tbsp. dark thick honey and cumin, 3 tbsp. sugar and half a glass of bergamot tea. All mix well, form a loaf and leave for a few for proofing.

The first 25 minutes bake bread at a temperature of 250 ° C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is taken out of the mold and covered with a towel.

Homemade Borodino bread

For baking Borodino bread in home oven you will need:

• 0.4 kg of peeled flour from rye grains;
• 0.2 kg females 1 or 2 wheat grades;
• Ch.l. concentrated yeast;
• A couple of tablespoons of dry malt and the same amount of vegetable oil;
• 0.4 l of heated water;
• Ch.l. salt;
• A little dark honey;
• Dry crushed coriander.

Preparation of bread with malt begins with tea leaves. To do this, dry malt is poured into 150 ml of boiling water, and cooled at room temperature. Dissolve honey in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should turn out a little sticky, thick and viscous. Cover the bowl with cling film or a thick towel and leave for several hours. The rested dough is punched down and transferred to a baking dish. For Borodino bread, the oven is heated to 180 ° C, baked for 40-45 minutes.

Bread with malt

The recipe for malt bread is similar to Borodino: 4 tbsp. malt pour two cups of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons of sugar and 0.1 l of warm water. Leave to ferment for 10-20 minutes. The cooled malt and the revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of flour from wheat and rye. Knead the dough and give 1-2 hours for proofing.

Bread is baked for 30 minutes in an oven heated to 180°C.

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours is fluffy, fragrant and retains nutritious and beneficial features in a week. For cooking you need to take:

• 90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
• 0.2 l of kefir;
• 170 ml of fat milk;
• 55 g butter fat;
• 20 ml lime or flower honey;
• Half a glass of seeds;
• 2 tsp dry concentrated yeast;
• 2 tsp salt.

Combine kefir, honey, yeast and cornmeal in a mixing bowl. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or cling film. Leave the resulting dough for proofing in heat for an hour or two. Then they are transferred to a baking sheet, crushed, formed into a loaf and given another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from turning out dry, place a pan with hot water under the baking sheet.

Homemade rye coffee bread

The dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.

For the test take:

• 0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
• A couple of tablespoons of cocoa;
• 1.5 tsp salt;
• 75 ml of any vegetable pure oil.

Sift the flour, add salt and cocoa, mix well. Oil is poured into the finished dough and mixed with flour. The dough is laid out on a flat surface, sprinkled with rye flour. The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, they are crushed, again lubricated with oil and given another hour and a half to rise.

The dough is laid out in forms, covered with a towel and left for 60-80 minutes. Rye coffee bread is baked for 20-30 minutes in an oven heated to 180°C.

Rye bread on rice broth

For cooking take:

• 120-130 g of white rice;
• About 0.5 l of water;
• Flour: from rye grains - 200 g, from wheat - 320;
• Dry malt - tbsp;
• Bran from any cereal - 2 tablespoons;
• 1/2 tbsp mixtures of chopped ginger and coriander;
• Ch.l. salt;
• Baker's yeast - 2 tsp;
• For lubrication - an egg;
• A little sesame seeds for sprinkling.

Boil rice. Decoction (at least 250 ml) drain, strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough to a baking dish, leave for another 1-1.5. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.

Homemade rye bread can last anywhere from a few days to a week if wrapped in a waffle or cotton towel. It has a pleasant taste, aroma, and can be a useful addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pâtés, butter and cheeses, dried fruit paste or fruit and berry jelly. It is added to salads and served with soups, game or fish dishes, and vegetables.

In Russia, one of the main food products is rye bread; in the oven, the recipe for its preparation is quite simple. Baking is less high-calorie than wheat flour. It contains fewer calories. Therefore, many nutritionists and doctors recommend including a slice of rye bread in your daily diet. During the cooking process, rye flour undergoes a more gentle heat treatment. Therefore, it retains more vitamins and essential amino acids.

Rye bread contains more fiber and indigestible fibers. It aids in the digestion of food and improves the functioning of the digestive tract. Very often, the recipe is enriched with various spices: malt, cumin, coriander, honey. As a result, the nutritional value of the product increases.

Bread made from rye flour can be varied in composition; in the oven, the recipe for its preparation takes about half an hour. Usually, homemade cakes make it round or oval. The crust will look more aesthetically pleasing if longitudinal cuts are made on it before laying the foundations in the oven.

Yeast dough can be made with live or instant yeast. The second option is more popular and simple.

Ingredients:

Rye flour - 150 grams;
Wheat whole grain flour - 210 grams;
Water - 125 ml;
Sunflower oil - 2 tablespoons;
Dry yeast - 1 teaspoon;
Salt - 1 teaspoon;
Sugar - 1 tablespoon;
Honey - ½ teaspoon;
sesame or flax-seed, cumin, cumin, coriander - to taste.

Cooking method:

1. In a bowl, mix yeast with sugar, add water at room temperature;
2. As soon as foam begins to form on the surface of the water, we introduce liquid honey and sunflower oil. The oil should be refined and odorless. Otherwise, the flavor will dominate the finished baked goods;
3. First sift the wheat flour into the mass, then the rye flour. It is not necessary to add the entire amount to the dough;
4. We start kneading the dough. If flour is not enough, then periodically add it;
5. At the end, add seasonings and spices;
6. We form a ball from the dough;
7. We cover the container with the dough with a waffle towel and leave it for 3-4 hours in a warm place;
8. When the base doubles in size, we form a loaf out of it;
9. We spread the roll on parchment paper, greased with vegetable oil, and send it to proofing in a preheated oven;
10. After 40-50 minutes, bread can be obtained;
11. We are waiting for another 20 minutes. After that, the bread can be baked at a temperature of 180 degrees for about 30 minutes;
12. Cool the bun on a wire rack and serve!

In the old days, they used a recipe for bread made from rye flour without yeast. Today, many adherents of a healthy lifestyle are trying to limit the amount of yeast in the diet. Therefore, they prefer to bake bread without this component. The process is more time consuming, but the result is worth it!

Unleavened bread is prepared on a special sourdough. Therefore, it will not be possible to spontaneously cook such a bun. The base is kneaded in a glass or ceramic bowl with a wooden spatula or spoon. The starter will take 5 days to prepare. All this time it should be in a warm place.

Ingredients:

Coarse rye flour - 1 kg;
Wheat flour - 100 grams. It is better to use whole grain flour. In this case, the bread will turn out to be more useful;
Water - 800 ml;
Sugar - 1 tablespoon;
Salt - 1 incomplete tablespoon;
Sunflower oil - 2 incomplete tablespoons.

Cooking method:

1. In a container, mix 100 grams of rye flour with 100 ml of water. Cover the bowl with a towel and keep it overnight. After this time, air bubbles should appear on the surface of the mass;
2. After a day, mix another 100 grams of flour and 100 ml of water. Add the mass to the starter and leave for another 24 hours;
3. The next day, the manipulation is repeated;
4. After a day, mix 400 grams of flour and ½ liter of water, add to the sourdough and leave for another day;
5. On the fifth day, we take ¾ of the prepared sourdough and mix salt, sugar, sunflower oil into it;
6. Gradually add rye flour. The dough should turn out pretty cool;
7. Sprinkle the table with wheat flour and form a ball of dough on it;
8. We spread the ball on a baking sheet, cover it with a towel and leave it for 3-4 hours. This is necessary for the bun to distance;
9. The bun is baked for about 40-50 minutes at 220 degrees. There is no need to open the oven door during the entire cooking phase!
10. As soon as the crust is browned and hard, the oven can be turned off;
11. We take the bun out of the oven, wrap it in a towel and cool it at room temperature.

You can diversify the taste with the help of your favorite spices and spices. The bakery product will be more original if you add dried fruits, nuts, cheese to the dough.

The perfect baking recipe hastily. Contains only 5 ingredients. Due to the absence of yeast, the dough will not need to be insisted. In addition, there is no need to prepare the sourdough. The process of preparing the dough takes only a few minutes! Therefore, the recipe is perfect for those who decide to spontaneously make bread.

Ingredients:

Kefir - ½ liter;
Coarse rye flour - 250 grams;
Wheat flour - 170 grams;
Soda - ½ teaspoon;
Salt - 1 teaspoon.

Cooking method:

1. Sift the flour into a container. It is better to leave a little for bedding. So you can adjust the density of the finished dough;
2. Add soda and salt to the flour, pour in kefir;
3. Knead the cool elastic dough;
4. We cover the bowl with the dough with a towel and leave it in a warm place for half an hour;
5. We spread the dough on a table sprinkled with flour, roll it into a layer 1 cm thick;
6. We fold the base into a tight bundle and spread it on parchment paper, greased with vegetable oil;
7. We make cuts on the basis;
8. We bake a bun for half an hour at 180 degrees;
9. We take out the bread, wrap it in a towel and leave to cool.

Recipes for rye bread in the oven at home are quite simple and varied. At the same time, you can always increase the nutritional value of the product with the help of additional components. The most useful ingredients are bran, nuts, dried berries, vegetables. Often, cereals are added to the composition of breads. Corn grits, buckwheat, quinoa - all this makes the taste bakery product more original.

In any home, bread is the head. It is served with any meal, and sandwiches are the quickest and most satisfying snack.

The bread is baked in different options- dietary, custard, for weight loss, with bran and whole grains.

I want to tell you how to bake rye bread in the oven

No matter what diets we are fond of, not many will risk giving up bread, and even then only for a while. Bread is present at any feast, on a trip, on a hike.

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. Wheat and rye are mainly used for baking, the rest of the cereals are used as additives.

Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe, which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread ears on the table.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors.

1. In the main recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water.
2. Dry yeast and vegetable oil will need a tablespoon.
3. Sugar half a tablespoon, and salt one teaspoon.

Preparation of dough for baking bread in the oven begins with dough: Mix sugar with yeast, add warm water, and knead well.

Then set aside for 15 minutes to start fermentation. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt.

Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.

To cook bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size.

After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish.

In order to properly bake bread in the oven, the dough in the form must also come up a little, so cover it with a towel and leave it for half an hour.

In the meantime, you should preheat the oven to 200 degrees, and put the bread to bake for 43-45 minutes. When the bread is ready, it must be laid out from the mold and covered with a towel so that it quickly moves away from the hard crust.

Slightly changing the proportions, and adding 5-6 cloves of garlic, we get very tasty garlic bread.

At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.

The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour.

And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.

After spreading the dough in greased forms, cover it with a towel and leave to approach for another 45-50 minutes. The bread is now ready to be baked in the oven.

Here the oven is heated to 220 degrees, and the bread is baked for 50 minutes. After baking, it is advisable to sprinkle it with plain water, and wrap it with a towel to cool.

Recipe for rye bread in the oven

Baking bread in the oven according to this recipe will not take much effort and time, but you will get homemade delicious bread.

Ingredients:

1. rye flour - 1.5 tbsp.;
2. wheat flour - 1.5 tbsp.;
3. warm water - 1.5 tbsp.;
4. dry yeast - 1 tbsp. spoon;
5. vegetable oil - 1 tbsp. spoon;
6. sugar - ½ tbsp. spoons;
7. salt - 1 teaspoon.

Cooking

Combine the yeast with sugar, pour it with warm water and put it in a warm place for 15 minutes until the yeast starts to play.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, little by little, add to this mass yeast water and knead the dough.

Cover bowl with a tea towel and leave in a warm place for 1 hour to double in size.

Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil.

Cover the form with cling film and leave the dough for 20 minutes.

During this time, preheat the oven and cook bread in it for 40-45 minutes at 200 degrees.

Today we will share with you delicious recipes. home product for different tastes.

Raw yeast homemade bread recipe

Today, raw yeast is rarely used, because there is a good alternative - dry yeast.

But for baking our today's hero, it is recommended to use the first ones, because it is not for nothing that they are called “live”. They give a special softness and fluffiness to the bread. In any case, you can try and see what you like best.

Ingredients:

• Raw yeast 15 gr.
• Butter 15 gr
• Egg 1 pc
• Sugar 1 tsp
• Flour 11 tbsp
• Sunflower oil 1 tbsp
• Salt 1/2 tsp

Cooking:

1. The most important stage is the very first. We take a deep bowl and put the yeast, butter, sugar and a third of a glass of water there for ease of mixing.

When purchasing live yeast, make sure it is fresh. Their freshness is the key to successful baking.

Stir all the ingredients well so that the liquid becomes homogeneous.

3. After that, add 8 heaping tablespoons of flour, continuing to stir the mass with a spoon. Flour must be sifted, and it is even better to do it twice.

During this action, it is saturated with oxygen molecules and becomes more airy. This will ensure a good rise of the dough and a lush pastry with a lot of air pockets inside.

Start kneading with a spoon first. When you mix in almost all the flour and it becomes difficult to mix, add two or three more tablespoons of flour and continue to knead with your hands.

The finished dough should be slightly sticky and soft. If you shift it from hand to hand, then it flows smoothly. And it's not thick. Pay attention to this. If it turns out too thick, then it will be more difficult for him to rise.

4. Then add sunflower oil and salt and continue to knead. When you mix in all the butter, the dough will be ready.

Now it's time to put it in a bowl, cover with a towel and put in a warm place for 25 minutes. It is better to put somewhere near the battery.

Or if there is no such warm place, then you can turn on the oven, and put a bowl of dough on top, where the burners are. The oven will heat up, the air space nearby will also heat up, and the mass will quickly increase in volume.

It should double in size, maybe more. It all depends on the quality and freshness of the yeast.

5. When this happens, lay it out on a floured work surface, and without the help of a rolling pin, stretch it to a thickness of 1.5-2 cm. It is soft, plastic and quite easy to do. Therefore, at this stage, difficulties should not arise.

When you have given him the desired shape and thickness, the top must be sprinkled with flour.

6. After that, we fold the two opposite ends to the center, as if covering the sprinkled flour inside. We pinch along the other edges, press a little on top and form our bread in the form of an elongated loaf. This is done to make it easier for him to bake.

7. Sprinkle the baking sheet with flour, shift it and leave it to “walk” for 10-15 minutes.

Bake for 20 minutes at 200 degrees in a preheated oven.

It turns out we have a lush tasty loaf with a crispy crust. He rose well, baked well. And inside, more air pockets formed. What makes it light and airy! And of course it's very tasty.

Usually it is not even allowed to cool down. So they eat it hot, which is called "hot, hot."

Delicious yeast-free bread cooked in the oven

Everyone is entitled to their own opinion and in this case to their own recipe. Therefore, we will share with you a wonderful recipe for yeast-free bread. It will rise due to kefir. And to make it even more useful, we will make it whole grain, with cumin and basil. So!

Ingredients:

• Whole wheat flour 500 gr
• Kefir 500 ml
• Soda 1 tsp
• Olive oil 1 tbsp
• Salt 1 tsp
• Basil

Cooking:

1. We take a deep bowl and mix all the dry ingredients in it: flour, salt, seasonings. Do not forget at the same time that the flour must be sifted once or twice.

If the above spices were not found, then you can add a little crushed cumin, coriander grains. Or other spices suitable for baking the product.

2. Pour half of the kefir into a glass, extinguish it with a spoon of soda. For a faster reaction, the mixture should be stirred.

3. Bubbles will immediately appear in kefir, we will pour it into a bowl and mix thoroughly. If the mixture seems thick to you, add a little more kefir. If liquid - add flour.

Kefir for baking does not have to be fresh. A product that has stood in the refrigerator for 3 to 5 days is excellent.

4. Pour a little vegetable oil and knead a good strong dough. We form a "bun" and put it in a bowl. Cover it with a towel and leave it in a warm place to infuse and approach.

This will take 40 minutes.

5. Cover the baking sheet with parchment paper or foil, and sprinkle with flour. We spread the workpiece and cover it with a wet towel. We send for 30 minutes in a warm oven.

6. Then you need to take it out, determine the lines for “growth” with a knife, that is, cut the top crosswise, and send it back to the oven.

First you need a temperature of 250 degrees. With it, an intensive raising of the dough should occur, and it will take only 15 minutes.

After that, the temperature should be lowered to 140 - 150 degrees. And let the dough bake for another 15 minutes. After this time, turn off the oven, and do not remove the form for another 10 minutes.

7. And finally, you can get it out of the oven, but it takes a little more time for it to rest. Then call home to try what we got.

And we got healthy tasty bread, without yeast and sourdough. You can add seeds to the dough or, as already noted, any other favorite seasonings.

The big plus of this recipe, among other things, is the speed of preparation！Therefore, try it and share your impressions! And I hope everything works out for you.

Homemade loaf on sourdough

In this recipe, as you probably already understood, the main emphasis will be on the sourdough. The same one that our grandmothers and great-grandmothers made, baking bread in the oven. But to do it right, you have to try. And we will help you with this.

But as a reward, we will get just an incomparable loaf.

Cooking sourdough

This process is not fast and therefore you need to be patient.

Ingredients:

1. Raw water (not boiled) 100ml
2. Flour of the highest or first grade 100g.
3. Glass jar half liter

Cooking:

You can make more sourdough by keeping the ratio 1:1.

1. Pour raw water into a jar and add flour to it. Mix the ingredients thoroughly. You should get a liquidy sticky slurry without lumps.

2. We close the jar with a lid and put it in a warm place for about a day and a half. The optimum temperature will be 28 degrees.

3. Periodically check the weight. A sign of the beginning of the fermentation process will be an unpleasant odor and bubbles on the surface.

4. We are waiting for the mass to become liquid, to increase in volume by two to three times. At the same time, light openwork bubbles will appear on the surface, and through the glass it will be possible to observe many small bubbles, as if a needle had been walked through the mixture. It is at this time that the time will come to “feed” the starter.

5. We measure 50 grams of the total mass. Places in another bowl and add 100 ml of water (raw, from the tap, as in the beginning) and 100 g of wheat flour. We mix everything.

6. We pour out our first starter, we don't need it anymore. In the same jar (previously washed) we place a new, fed sourdough.

7. Also, close the jar with a lid and leave it in a warm place for a day.

8. The mass should increase by 2-3 times, in our case, fill the entire jar. So, it's time to "feed" again. It should be noted that the second sourdough is thicker than the first, this is normal.

9. We repeat the same steps. We measure 50 g of sourdough, add 100 g of flour, 100 ml of water, mix and put in a warm place in closed jar. You can make pancakes from the remaining sourdough, it is great for this.

10. You need to feed the starter until the time of “approach”, that is, its complete preparation, is 4-6 hours. You will also notice that it has begun to “fall off” along the walls of the jar.

11. To store the starter, you just need to put it in the refrigerator. And when you want to bake bread, you need to take 10 g from the mixture, add 30 g of flour, 30 ml of water to it and leave it to approach the way we already know how to do it. And use for baking.

How to bake a sourdough loaf

We will need:

1. Sourdough 260 gr
2. Flour 600gr
3. Milk 70 ml
4. Yogurt or any fermented milk product 200 gr
5. Sugar 1 tbsp
6. Egg 1 pc
7. Vegetable oil 50 ml

Cooking:

Prepare the starter in advance. Give her the opportunity to infuse the right amount of time.

1. Pour yogurt or another fermented milk product into the dough. Also pour in the oil, add salt and add the egg. Sugar can be used both regular and brown, cane. In the second case, the loaf will turn out not so sweet.

2. Sift the flour twice and mix all the ingredients, first kneading them with a spoon, and then with your hands. For convenience, you can put the mass on a table dusted with flour. Knead for at least 15 minutes.

The right dough should be soft, plastic, homogeneous and practically not sticky to your hands.

2. Put the finished dough in a bowl greased with vegetable oil, cover with a film on top and leave for 3-4 hours.

During this time, it should increase by 2-3 times.

3. We divide the finished dough into 5 parts and roll one of them into a ball, immediately put it aside, wrapping it in a film.

4. We also roll four pieces into small balls. We leave one, and remove the rest, covering them with a towel so that they do not dry out and do not wind.

We roll it into a small rectangular layer, grease it with melted butter and make transverse cuts in the amount of 6-7 pieces.

Then roll into a long roll.

Lay the finished rolls around the perimeter of the baking dish. It is better to line the form with parchment paper.

In the center we place the previously set aside dough ball and give it the desired shape.

5. Cover the future loaf with a lid or cling film, and leave for another hour and a half for proofing. It should increase by about 2 times. Then grease it with yolk and sprinkle with sesame seeds.

6. Such a handsome man is baked for 40 minutes at a temperature of 180 degrees.

Yes, it takes more time to cook the loaf, but trust me, it's worth it！You may never want to buy it in the store again.

Bread at home, cooked in a slow cooker

And this recipe, as they say, is for young and fast. Today, almost every kitchen already has a slow cooker - a new miracle of technology. In it, baking fits evenly, there is practically no risk of overcooking or overcooking.

Many do not risk cooking bread in it, but in vain！We offer you great recipe for such a case.

Ingredients:

1. Flour 1 kg
2. Vegetable oil 5 tbsp.
3. Salt 1 tbsp.
4. Sugar 1 tbsp
5. Dry yeast 1 tbsp.
6. Warm water 500 ml

Cooking:

1. Pour yeast, salt, sugar into a bowl. In this case, we will use dry yeast.

Pour warm water into the mixture. Mix thoroughly so that no lumps remain. You can mix with a spoon, or you can shake with a whisk. Get it faster.

Do not use water over 38 degrees, otherwise all the yeast will die, the dough will not rise.

We send vegetable oil there and mix it into the mixture.

Until the dough thickens, mix it with a spoon.

3. As soon as it becomes difficult, we transfer it to the work surface and continue to knead with our hands. The dough should be firm and not sticky to your hands.

It is best to knead it a little more abruptly. For baking in this miracle pan, it will be better.

4. Lubricate the bowl of the pan with oil and put our dough there.

First you need to set the program of slow heating. On different brands of this dish, it can be “heating”, “yogurt”, “jelly” or something similar. In a word, this should be the minimum temperature so that the bread does not bake, but fits. In this mode, the dough should stand for 40 minutes.

5. Watch it, it should double in size.

6. After that, we proceed to the next step and set the "baking" mode for 55 minutes. When you hear a signal, the product must be removed from the bowl and turned over, putting it back on the other side into the bowl. The fact is that the bottom is already baked, and the top remains light and not completely baked.

We put it back on the “baking” mode, but already for 50 minutes.

7. After the time has elapsed, the bread should be taken out immediately and put on a towel. Otherwise, drops of water from the lid of the pot will damage the crust. Leave it like that. It should not be cut immediately, it is better to wait until it cools down a bit.

But it can be stored without losing its taste qualities for two or three days.

It turns out soft inside, crispy outside, high tasty bread that you can cook at least every day！

Video on how to cook delicious lush loaves

And finally, let me bring to your attention a video in which you can see how to bake delicious bread. His oven will be in the form of a favorite sliced ​​loaf. But form is not the point. It can be done by anyone. And most importantly, how beautiful and tasty it turns out.

These are such beautiful and tasty loaves. Do you want the same? Then watch and cook to your health!

And also in the video many secrets of successful baking are told. Take note.

Today we reviewed different recipes. And now you can choose any of the proposed. After all, in the selection and quick options, and longer cooking times. But they all have one thing in common - the pastries are very tasty!

So all you have to do is grab and go! Do it only with good mood with love and desire. And then your bread will be not only tasty, but also healthy.

Bon appetit!

Homemade rye bread in the oven

Making bread at home in the oven is good because you can add any ingredients to it, thereby making the taste more original.

Ingredients:

1. rye flour - 300 g;
2. wheat flour - 400 g;
3. water - 400 ml;
4. salt - 2 teaspoons;
5. sugar - 5 teaspoons;
6. dry yeast - 2 teaspoons;
7. garlic - 5-6 cloves;
8. vegetable oil - 3 tbsp. spoons.

Cooking

Mix sugar with dry yeast and half of the indicated amount of water. Leave this mixture for 20-25 minutes in a warm place. After the yeast starts playing and a “cap” appears, add the rest of the water, 2 tbsp. tablespoons of vegetable oil, salt and rye flour, which do not forget to sift before.

Mix it all up and gradually add the pre-sifted wheat flour. Send chopped garlic here, knead the dough. When it is ready, cover the bowl with the dough with a towel and send it to heat for 1.5 hours. When the time is up, remember the dough and place it in a greased baking dish. Leave the dough in the form for 40-50 minutes for proofing. Preheat the oven to 220 degrees and bake the bread for 50 minutes. Then, sprinkle it with water, wrap it in a towel and let it cool.

Rye-wheat bread in the oven

Bread prepared according to next recipe, thanks to the addition of honey and coriander, it acquires an unusual and very pleasant taste.

Ingredients:

1. wheat flour - 350 g;
2. rye flour - 350 g;
3. warm kefir - 250 ml;
4. dry yeast - 1 sachet;
5. salt - ½ tbsp. spoons;
6. honey - ½ tbsp. spoons;
7. coriander in grains.

Cooking

In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander grains in the palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more “black”, add a little more rye flour. Knead the dough and form it into a ball, which we put on a floured plate.

With a knife on top of the ball of dough, we make a mesh, not small, and send it to a warm place for 20 minutes. You can preheat the oven to 50 degrees, turn it off and put the bread in there so that it comes up.

After 20 minutes, put the bread on a greased baking sheet and send it to a warm place for another 15-20 minutes. We heat the oven to 270 degrees, sprinkle the bread with water and put it on the top shelf of the oven for 10 minutes, then reduce the heat in the oven to 180 degrees and bake the bread for another 20 minutes. Thus, you will get a delicious bread with a crispy crust.

Rye sourdough bread

For beginners, we recommend starting the sourdough for rye bread first. There are many ways to cook it. Below is a simple and effective way to make rye sourdough. The only thing you need is rye flour, water and time (but don't worry - rye flour sourdough is too much of a hassle, its preparation is not labor intensive).

What are the benefits of sourdough bread?

With this type of baking, fermentation of yeast and lactic acid bacteria develops in the dough. During this process, we are talking about the anaerobic decomposition of flour organic substances into simpler compounds with the participation of bacteria that metabolize sugars and disaccharides into lactic acid and other products. There are effects of acidification of the dough, proliferation of lactic acid bacteria, aeration, as well as the production of carbon dioxide with the help of enzymes. During the fermentation process, the dough receives a large amount of lactic acid. The benefits of bread different types everyone knows what additional lactic acid bacteria give?

1. Lactic acid bacteria are naturally present in the intestines of a healthy person.
2. Lactic acid inhibits the growth of pathogenic microflora, including the activity of staphylococci.
3. Lactic acid prevents the spread of unwanted bacterial flora, inhibits diarrhea, constipation and indigestion.
4. The lactic acid bacteria in our body are destroyed by antibiotics, alcohol and processed foods. food products. This causes abnormal digestion and absorption of food.
5. Lactic acid is found in fermented vegetables such as cabbage, cucumbers, apples, beans, bread and fermented drinks.
6. The lactic acid bacteria present in bread sourdough will effectively help eliminate nitrates, nitrites and other carcinogenic compounds.
7. They stimulate the immune system and affect the functioning of the whole organism.
8. Such products will help restore the beneficial bacterial flora in the human gastrointestinal tract.
9. Such products are able to maintain freshness longer, even up to 10 days.

Rye sourdough recipe

Preparation of rye sourdough will take about 5-6 days. Some bakers bake already on the third day, but it is better not to rush and let it ripen well, it will be very different. Usually on the 6th day you can already bake.

How to cook rye sourdough - day by day

You will need:

50 g (about 5 tablespoons) rye flour,
50 g (about 5-6 tablespoons) water
A 1 liter jar (the jar must first be thoroughly rinsed and scalded with boiling water).

How to make rye sourdough for bread?

The proportions of flour and water are approximate, they do not need to be accurately measured, this is not so important. The ratio of flour to water should be about 1:1 - that is, one serving of flour to about the same amount of water. Mix flour and water in a jar. The consistency should be fairly thick. We cover the jar with a cloth or gauze (so that air passes through it) and let it stand in a warm place for 24 hours. The temperature at which we store it should be between 24 and 27 degrees Celsius. Rye sourdough for yeast-free bread will increase volume and bubbles will appear.

rye sourdough of the previous day - we separate half, the rest should be thrown away,
50 g (about 5 tablespoons) rye flour,
50 g (about 5-6 tablespoons) of water.

On the second day, you will need half of the previous day's starter, some flour and water. And, as before, mix the ingredients and let stand in a warm place for 24 hours, covering the jar with a cloth or gauze. Our rye sourdough without store-bought yeast will gradually grow and ferment.

Rye dough sourdough - day III, IV, V, VI

Every next day, repeat the procedure using the same proportions of flour and water. Before adding a new batch of flour, you need to select half of the previous portion, and add flour and water in the same quantities as before.

On the third day, rye sourdough at home will clearly increase in volume, will have many bubbles, its color will change and the smell will become more sour. Sometimes you can smell even acetone, but this is not a sign of failure. On the third day, by and large, you can already bake. However, it is better to wait until 6 or 7 days.

Every day yeast-free rye sourdough ripens more and more. After a few days, our yeast-bacteria symbiosis product will change color from gray to yellow-brown.

On the sixth day we have a fairly stable product suitable for baking. Sourdough for rye bread at home has a pleasantly sour smell. You can compare it to the smell of balsamic vinegar. Be careful if mold appears on the surface, do not regret throwing everything away, such a product should not be consumed.

On the seventh day, you can easily bake homemade sourdough rye bread that is already mature enough and working properly. At the beginning of experiments with baking, it is recommended to bake simple bread from rye flour.

Starter storage

The finished product is diluted in accordance with the proportions indicated in the recipe. As a rule, this is not a large amount and quite a lot of sourdough remains in the jar. How to store sourdough bread? If you want to use it for next baking should be stored in the refrigerator. There are a few basic rules to follow when storing it so that it does not deteriorate:

1. The less yeast in the jar, the better. It should be stored in the refrigerator in small quantities. Ideally, only a few tablespoons should be left in the jar. For the rest, you need to bake something or just throw it away, or give it to someone who is interested in this topic.
2. Provide air access. The vessel or jar should simply be covered with a lid, but loosely. Even in the refrigerator, air must flow to it.
3. Activation before baking. The sourdough must be fed again before being used. You must remove it from the refrigerator and add about 100 g of flour and about the same amount of water and stir. After about ten hours, it will be ready for use. You should also remember that if you need more sourdough, it's best to add more flour and water just for top dressing, don't store large amounts of sourdough in the refrigerator.
4. Long term storage. It can be stored and used regularly for quite a long time. Of course, provided that it does not stand in the refrigerator for several months without feeding, that is, without adding flour and water.

Rye sourdough bread

This is a delicious bread made from wholemeal rye flour. It is suitable especially for those who are just starting their adventure with yeast-free baking. It does not require kneading, it is enough to mix all the components with a spoon. In addition, it can be modified in many ways, depending on the taste, various additives can be used, for example:

1. sunflower seeds,
2. pumpkin seeds,
3. caraway,
4. sesame,
5. flax-seed,
6. etc.

sourdough rye bread recipe

Ingredients

1. sourdough for rye flour bread - 4-5 large spoons,
2. 300 grams of rye flour,
3. 300 grams of wheat flour,
4. 500-600 ml of warm water,
5. 1 large tablespoon of salt
6. 10 grams of sunflower seeds.

Rye sourdough bread in the oven - cooking

Mix two types of flour (it is better to sift), add water, salt and sourdough. Add the seeds to just about everything, leaving a little for the toppings. Mix everything thoroughly to make a smooth dough. Knead the semi-finished product with a spoon so that it is quite sticky. If needed, add more water or flour if the dough is too thick or too thin.

Place the dough in a 35 x 12 cm mold lined with baking paper, wrap tightly with plastic wrap and leave to rise for 4-6 hours (or until the dough has clearly risen almost to the edges of the mold. The dough can also be made in the evening and put in the refrigerator overnight to grow there.At a lower temperature, it will grow more slowly and longer.

Spray the top with a spray bottle and sprinkle with sunflower seeds before baking.

How to bake sourdough rye bread in the oven

Preheat the oven to 240°C. We put the form in the oven and bake first for 10 minutes at 240 degrees Celsius, then lower the temperature to 200 degrees and bake for about 1-1.5 hours. The bread is ready when you hear a dull thud by tapping on the bottom.

1. This recipe for rye sourdough bread in the oven involves a viscous dough that can be stirred with a spoon, it should be thick and sticky.
2. It should not be too thick, then the product will crack during baking, and after baking it will crumble.
3. When putting the dough into the mold, press it down well using a spoon or with wet hands to avoid empty cavities from the air inside.
4. Such a large loaf should be baked for 1.5 hours, but not less than an hour. It should also be noted that these proportions are for a 35 cm x 12 cm mold. If you are using smaller molds, it is important to reduce the proportions.
5. The proofing time indicated in the recipe is only an approximation and depends mainly on the temperature at which the dough rises. Dough grows faster in summer, slower in autumn and winter.
6. If your sourdough rye bread doesn't want to rise because it's too cold, you can help it a little. The oven must be heated to a temperature of 50 degrees and immediately turned off. Insert the mold into the oven, wrapping it with cling film, and let it rise. After about two hours, the oven can be reheated to 50 degrees and turned off.
7. The problem with baking paper sticking can be avoided by removing the paper from under the bread after approximately 1 hour of baking. Remove the product from the mold and remove the paper, provided that it is so baked that this will be possible. When you remove the paper, place the loaf back in the oven, but this time without a form.
8. Baking with rye sourdough can be prepared without baking paper, regardless of the form in which it is baked. To do this, the form can be well greased with oil or lard and sprinkled with something, for example, bran.
9. The loaf should not be cut until it has completely cooled down, it is better to cut it the next day after baking. Freshly baked bread is moist and sticky in the middle.
10. These products can also be baked in a bread machine. In addition, sourdough rye bread in a slow cooker also works great. The choice of modes depends on the model of the bread machine and multicooker. In a multicooker, proofing can be carried out on the “yogurt” mode, if your model has it, or by turning on the heating for a short time, but be careful, the sourdough dies at high temperatures.

Sourdough rye bread in a bread machine recipes

Using a home assistant bread maker, it is easy to make yeast-free bread. Proofing dough is very convenient to carry out in a bread machine on the programs provided by the manufacturer, the machine itself will take care of the necessary temperature conditions, and you will not need to constantly monitor the temperature, as is the case in the oven.

Yeast-free rye bread on sourdough recipe

Ingredients:

1. 400 g of sourdough;
2. 400 g rye flour, you can also use a mixture of wheat flour and rye flour, then the bread will look much better, since 100% rye bread is quite heavy and tastes like an amateur;
3. 160 ml of warm water;
4. a teaspoon of salt;
5. a spoonful of sugar (you can use honey);
6. tablespoon rast. oils.

Rye sourdough bread in a bread machine - preparation

Rye in a sourdough bread machine is baked like regular yeast bread. We put all the ingredients in a bucket of a bread machine in the order as provided by the manufacturer. At the end, rye sourdough is added to the bread machine. For baking bread, you can use the "gluten-free" program, or the program for rye bread. The program should last approximately 4 hours.

You can also bake wheat bread with rye sourdough.

Whole grain wheat bread with rye sourdough in a bread machine

Ingredients:

1. 300 ml warm water
2. about 200 g of sourdough,
3. 470 g whole wheat flour
4. 1 tablespoon of olive oil,
5. 1 tablespoon sugar
6. a pinch of salt.

We put all the ingredients in a bucket and set the program "wholemeal bread" size M or medium. The mixing, rising and baking time should be about 4 hours, depending on the bread machine, you must select the appropriate program.

Thus, if you have already mastered rye bread without sourdough with yeast, you should try baking rye or rye-wheat bread with sourdough. This is not a laborious task at all, growing and feeding will not take you too much time.