Rye bread with the addition. Rye bread at home in the oven - basic cooking principles

09.02.2024

There is nothing more delicious than aromatic 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, as well as what ingredients are used in preparation, and whether wheat flour can be used to prepare the product. Step-by-step photos and recipes are given below.

The nutritional and beneficial properties of rye bread have been known since ancient times. The main benefit of rye products is to help with diseases of the digestive tract and normalize the absorption of food. Another advantage is resistance to mold. However, this product should not be added if you suffer from hyperacidity of the intestines, colic or ulcers. A slice of bread contains:

a large number of useful vitamins;
essential acids;
solid indigestible fiber (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on different bases - yeast, yeast-free, sourdough and custard. With so many new appliances available, you can use different appliances for baking. How can you cook black bread in the oven, bread maker or slow cooker and what quick recipes are there for preparing this product?

The recipe for rye bread in the oven begins with preparing the ingredients: ground rye flour, salt, dry yeast, water. All ingredients are mixed well and thoroughly until smooth and without lumps. After this, it is baked in the oven. You can check the readiness by tapping: if the sound is loud and the crust is golden brown and firm, then the baked goods are ready.

In the bread machine

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 simple. To prepare, 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 caraway seeds, salt, and sugar to taste. Load into the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can prepare not only soups and main courses, but also baked goods. To prepare, you will need all the same ingredients. First, make a dough and let it sit for half an hour. Then the dough is poured into the sifted flour, coriander and chopped garlic are added. Then knead the mixture and place it in the bowl for half an hour in baking mode according to the instructions.

Rye flour bread recipe

You can make your own bread at home. To make rye baked goods, you need to adhere to a strict recipe to get the finished product. The following describes how to make delicious homemade rye bread using various ingredients. You will learn how many calories the finished dish contains, what ingredients are needed, and what are the methods for baking the dough.

Sourdough

Thanks to the lactic acid bacteria in the starter, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves food absorption. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. It will take more time to bake a delicious product than with a standard recipe. The advantage is that when using sourdough, the dish is fresh until the 10th day after baking. Consumption of rye products is beneficial 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.

Preparation

Mix salt, a little plain flour, and yogurt to make a starter. Leave the dishes covered. The starter takes 3-4 days to prepare.
Dilute the finished starter with hot milk, add salt, whole grain and regular wheat flour, cover the batter with a towel, and leave for 12 hours.
Dissolve the resulting dough in warm milk, add coarse rye. Punch down and form into a loaf.
Bake for 1.5-2 hours.

Recipe for black bread in a bread machine

This dish is prepared in a bread machine; the cooking method is more similar to 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 to novice bakers.

Ingredients

water – 330 ml;
ground rye – 150 g;
wheat flour – 300 g;
butter – 20 g;
powdered milk – 2 tbsp. l.;
honey - 2 tbsp. l.;
salt – 1.5 tsp;
baker's yeast - 1.5 tsp;
malt, cumin - 2 tbsp. l.;

Preparation

Place the ingredients into the bread machine according to the instructions.
Select the desired mode. Crust color is medium.
Remove after the required time has passed. 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 beneficial for digestion and prevents diabetes and cancer. Since a loaf, which consists entirely of rye, is hard on the stomach, it is better to prepare 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.

Preparation

Sift the flour, add sugar, yeast, salt.
Add warm water to the bowl and knead the dough.
Leave the finished dough in a warm place for an hour.
Knead the mixture and leave it to rise again.
Place the finished dough on a baking sheet and form into a round loaf.
Brush the product with egg, sprinkle with flour and sesame seeds.
Bake for 30-35 minutes.

Rye bread with yeast in the oven

To prepare rye products, various ingredients and additives are used. However, to ensure that the bread is not rough, a mixture of white wheat and rye flour is used: this makes the dough more pliable and softer. Preparing 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 - tablespoon;
salt - teaspoon;
dry yeast – 10 g;
vegetable oil – 2 tbsp. l.

Preparation

Pour the yeast into warm water, add salt and sugar. Leave the container for 15 minutes.
Add sunflower oil to the mixture, stir. Add yeast.
Knead the dough, cover with film, set aside for 60 minutes.
Knead the dough, leave to stand for 40 minutes.
Preheat the oven to 220 degrees, bake the bread in the pan for 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. This product has a rich dark color due to malt. Eating rye bread is good for improving health.

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.

Preparation

Pour boiling water over the malt and stir thoroughly. Cover.
Add dry yeast, spices, salt. Mix well.
Dissolve sugar and honey in warm water and stir.
Pour the mixture into the flour, mix everything together. Add warm malt, stir gently until smooth.
Grease the mold with vegetable oil, lay out the dough after kneading, and leave in a warm place.
Make cuts at the top.
Bake for 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 those 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.

Preparation

The dough takes 3 days to prepare. On the first day 4 tbsp. peeled flour pour 4 tbsp. boiling water, stir. Leave the mixture for a day.
On the second day, add kvass grounds and stir. Add 3 tbsp. spoons of sugar and 1 more tbsp. coarse flour.
On the third day, add salt, sugar (2 tbsp), vegetable oil, coriander seeds (can be crushed), and the rest of the flour.
Grease the mold with oil and form a loaf. Leave for 3-4 hours.
The loaf is baked for 90 minutes.

Hearty rye-wheat loaf with raisins

A hearty rye-wheat loaf with raisins that adults and children will really enjoy. Thanks to the addition of dried fruits, the finished products will contain many useful minerals, vitamins, and polysaccharides. This dish is satisfying, because 100 g of raisins contain 264 kcal. If you don’t like raisins or are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruits, 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 - teaspoon.

Preparation

Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
Add raisins to the dough and stir.
Grease a bowl with oil and place the dough. Cover the container with film and leave to stand for 2 hours.
Place the dough on the table, divide into several parts. Form the products.
Cover with a towel and leave warm for 1 hour.
Bake for 30 minutes.

Traditional sourdough bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. Preparing the dough takes longer than baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. You can pamper adults and children with rye custard bread.

Ingredients

flour, wheat – 350 g, rye – 200 g;
water – 0.5 l;
pressed yeast – 30 g;
sugar – 2 tbsp. l.;
salt – 1 tsp;
dry malt – 2 tbsp. l.

Preparation

Mix two tablespoons of malt with wheat flour and brew with hot water.
Mix the dough thoroughly with a fork. Leave it aside to cool.
In another bowl, dilute the yeast with a glass of warm water, add sugar and salt.
Add the brewed dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
Knead thoroughly, form into a loaf, and place in the pan.
Place the rye bread in the oven for 50 minutes.

Rye bread with kefir in the oven

If you don’t know how to bake black bread at home, try this recipe: it’s simple and doesn’t require any special knowledge. The product prepared with 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 quantities. If you use most of the black bread, 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 flour – 300 g;
salt - to taste.

Preparation

Mix both types of flour well, add yeast and salt. Stir. Add kefir and warm water.
Form the dough into a ball, cover it, and leave for 20 minutes.
Knead again and leave under the towel for 10 minutes.
Stir. Form into a ball. Place on a baking sheet and make cuts. Leave for 60 minutes.
Bake the bread for 30 minutes in a conventional oven.

Without yeast

A simple unleavened rye loaf is just as delicious as one made with yeast. The use of fermentation products is not always possible, because some people may be allergic to them. If you prepare everything strictly according to the recipe, the baked goods will turn out tasty, tender, without sourness, as can be the case with sourdough. The disadvantage of this method of preparing 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;
baking soda/salt – 1 tsp;
raisins - a handful;
butter – 50 g.

Preparation

Chop the prepared raisins and add water.
Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon and stir until the mixture is soft.
Add water, raisins, stir.
Place the dough on the table. Knead until elastic.
Shape and transfer to the mold.
Set the oven to 220 and bake for about 45 minutes.

After pouring the dough into the pan, press it down with wet hands to get rid of any empty air pockets.
If the yeast-free sourdough does not want to rise, leave the mold with the film on the surface warm.
After baking the bread, it is not advisable to cut the loaf before it has cooled completely. It is better to postpone this process to the next day.
Baked goods often stick to the pan, so it is better to use a silicone container.

Rye black bread is healthier than wheat bread: 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 as croutons to salads. You can make rye bread at home, and you don’t need a bread machine. Many recipes are designed for baking bread in a conventional oven.

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

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

Low hemoglobin;
Diseases of the digestive tract;
Slagging of the body;
Diabetes mellitus.

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

Ingredients for black bread

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

Rye flour;
Water;
Sourdough or yeast;
Salt.

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

Rye bread recipes

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

An accelerated method of baking in the oven

To speed up baking and improve the taste of homemade bread, preheat the oven to a temperature 5-10 °C higher than the recommended one. This will allow more heat to be retained when the door is opened while the dough is being added.

Tip: during baking, do not open the oven door often or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread 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, aromatic and crumbly. To prepare according to the traditional recipe, you need to take wholemeal flour or white flour, as well as:

190 ml kefir;
45 g wheat, oat or rye bran;
A teaspoon each of baking powder, coriander and soda;
4 d.l. caraway;
Salt - 2 dl;
Olive, rapeseed or sunflower oil - 75 ml;
80 g of wheat flour (preferably premium);
80 g rye wallpaper flour;
1/4 kg wheat flour.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Pour kefir into a separate container and add salt. In a hot frying pan with a thick bottom, fry cumin and coriander without oil, then grind the spices in a mortar and add to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but as you mix it it will become denser and roll into a ball.

You can bake bread in any baking dish or in a frying pan with a thick bottom and walls, which is pre-greased with margarine or cooking fat, 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 oven temperature is set to 220°C. Bake at the set temperature for a quarter of an hour, then lower the temperature to 190° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

Yeast-free rye bread is prepared simply: mix 0.3 kg of rye and the same amount of oat and whole grain flour in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour and add 0.5 liters of warm water. Knead the dough. As additional additives, take fried onions, sweet peppers or chili, dried blueberries or cranberries, dried fruits or seeds.

Place the dough in the mold and make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Classic rye bread recipe

According to the traditional recipe, sourdough is used instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third of a glass of flour. Take so much water that the dough resembles sour cream in thickness. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.

For the dough 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 first dissolve the honey in water: this way it will mix more easily and will not form lumps. Mix everything and add starter and 30-50 ml of vegetable (preferably olive) oil. The finished dough is dense and elastic, non-sticky.

Bake bread in an oven preheated to 200°C for 5-7 minutes. After which the temperature is reduced to 150 °C. Baking time is about 2 hours.

Lenten rye bread

Lenten rye bread without yeast can be prepared with a simple starter of 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave in a warm place for 48-50 hours. Then add another 200 g of the mixture, cover with a cotton cloth and leave for another 24 hours.

To make the dough, you need to add sunflower oil to the starter. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, and sourdough. Knead a thick dough, which is then placed in a bread pan and left warm for 4 hours. Before placing in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. Bread is baked at a temperature of 180-185 °C 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 (use 1.5 times more fresh hops) and 2 glasses of water. The mixture is boiled over low heat until the volume is reduced by half, then cooled and kept under gauze for about 9-11 hours.

A glass of the strained broth is poured into a jar, a little more than a glass of wheat flour and a spoon and a half of sugar are added, and mixed with a whisk. The jar is covered with a cloth and kept warm for 48 hours. The readiness of the hop starter can be determined by a significant increase in volume.

Ingredients for a standard loaf of unleavened bread (weight 700 g):

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

The process begins with preparing the dough. To do this, dilute a spoonful of starter and a glass of flour in 1/4 liter of warm water. The dough 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 your hands, with good elasticity.

Before baking, the dough should rest for 4-6 hours, and to make it rise better, it is recommended to cover it with a lid and a thick terry towel. Bake rye bread on the middle shelf for an hour at a temperature of 190°C.

Preparing sourdough bread

You can prepare rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread has a sweet and sour taste and does not go stale for a long time. According to this recipe, it is suggested to bake black bread with ready-made “Light Agram” (35 ml) or dark Agram (10 ml) brew. 40 g of fermented malt is poured into 0.1 liters of boiling water. In a separate container mix: sourdough and 0.5 kg of rye 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. Place the finished dough in a mold pre-greased with cooking oil or butter or 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. The finished custard bread is removed from the mold and left to ripen under a waffle towel.

This aromatic yeast bread is prepared in several stages. The first is preparing the tea leaves. For it, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of caraway seeds and a glass of boiling water. Mix everything well and pour 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 the dough, combine the resulting starter and tea leaves with 1/3 tsp. yeast and leave to ferment for 5-7 hours.

It is more convenient to knead the dough for Riga bread using a submersible mixer. To do this, put the dough, 40 ml of warm water, tsp into a bowl. salt, 0.25 kg of rye flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. Place the finished dough on a flat surface sprinkled with flour and form a loaf. The bread is left in the oven to proof for an hour at a temperature of 40°C, and to prevent it from becoming stale, a bowl of boiling water is placed under the baking sheet.

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

Recipe for rye cheese bread with nuts

Ingredients for cooking:

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

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

Form the finished dough into a flat cake and place a third of the cheese and nut mixture on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

The bread is placed on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.

Flax seed bread recipe

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

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

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

Lithuanian beer bread

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

Make a dough from a glass of ready-made starter, a couple of glasses of rye flour and half a glass of water. For the dough, take all the resulting dough, 250 g of rye and wheat flour, one tablespoon each. dark thick honey and cumin, 3 tbsp. sugar and half a glass of tea with bergamot. Mix everything well, form a loaf and leave for a few minutes to proof.

For the first 25 minutes, bake the 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 removed from the mold and covered with a towel.

Homemade Borodino bread

To bake Borodino bread in your home oven you will need:

0.4 kg of peeled rye flour;
0.2 kg bitch 1 or 2 grades wheat;
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.

The preparation of bread with malt begins with brewing. To do this, pour 150 ml of boiling water into the dry malt and cool it at room temperature. Honey is dissolved 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 be a little sticky, thick and viscous. Cover the bowl with film or a thick towel and leave for several hours. The rested dough is kneaded and transferred to a baking dish. For Borodino bread, preheat the oven to 180°C and bake for 40-45 minutes.

Bread with malt

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

The 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, flavorful and retains its nutritional and beneficial properties throughout the week. To prepare you need to take:

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

In a container for kneading dough, combine kefir, honey, yeast and corn flour. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or film. Leave the resulting dough to proof in a warm place for an hour or two. Then transfer it to a baking sheet, knead it, form a loaf and give it another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from becoming dry, place a tray with hot water under the baking sheet.

Homemade rye coffee bread

The dough is prepared from 120 g of peeled flour, 0.3 liters 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 pure vegetable oil.

Sift the flour, add salt and cocoa, mix well. Oil is poured into the prepared dough and mixed with flour. The dough is laid out on a flat surface sprinkled with rye flour. The formed bun is coated with oil and left for 1.5-2 hours under the film. After the allotted time, knead it, lubricate it with oil again and give it another hour and a half to rise.

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

Rye bread with rice broth

For preparation take:

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

Boil the rice. Drain the broth (at least 250 ml), 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 into a baking dish and leave for another 1-1.5 minutes. 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 be stored for several days to a week if it is wrapped in a waffle or cotton towel. It has a pleasant taste and aroma and can be a healthy addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pates, butter and cheeses, dried fruit paste or fruit and berry jellies. It is added to salads and served with soups, game or fish dishes, and vegetables.

Recently, it has become very popular to bake homemade sourdough bread. Some people consider this bread to be yeast-free and very healthy (in fact, yeast grows in the leaven). I just like baking homemade bread. But you won’t get high-quality and tasty rye bread without sourdough. Rye bread with yeast will be sticky, as if it was not baked. Moreover, at home no one limits your imagination - you can. optionally add dried fruits, nuts, cumin or coriander. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared with anything - it creates a special coziness in the house. Your family will appreciate your efforts.

Ingredients:

Sourdough – 50 gr.
Water – 400 gr.
Rye flour – 600 -700 gr.
Salt - 1 teaspoon. (I took 1.5, my salted ones love it)
Vegetable oil - for lubricating molds.

You can make your own sourdough starter for homemade rye bread. Good rye sourdough takes more than one day, but the baked goods turn out amazing, aromatic and very tasty. So, we heat 25 milliliters of water to 40 degrees, and mix it with 25 grams of flour. Take a half-liter jar right away, and we’ll prepare the sourdough in it. Cover the mixture with a lid, but do not close it tightly; you can take cling film and pierce it with toothpicks. We just leave it on the kitchen table.

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the starter. Leave until the next day. On the third day, again follow a mixture of 100 milliliters of water and 100 grams of flour, mix everything, cover again until the next day. On the fourth day, you can hide the jar of sourdough in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake delicious homemade rye bread.

How to make homemade rye bread

1. First, mix the dough from water, flour and sourdough. You need to take warm water. Flour approximately 300 - 350 gr. The consistency is like thick rustic sour cream.

2. Dough at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to leave the dough overnight. For example, we mixed it at 12:00 at night and in the morning it was ready. Add salt and the rest of the flour (300 - 350 g) to the prepared dough. It is convenient to mix with a wooden spatula.

3. The dough turns out to be very thick, it is a little difficult to mix, but a spatula successfully copes with this task. Later, during proofing, it will become a little more liquid. There is no need to knead for a long time, just mix well so that there are no lumps. Cover the bowl with the dough with a towel and leave to proof.

4. After about 1.5 - 2 hours, the dough will increase in volume by 2-3 times. If you kneaded it in a transparent bowl, you will see how airy it became - very beautiful! Now you can get ready to bake.

5. You can use simple aluminum bread pans. They must first be greased with vegetable oil so that the bread can be easily removed after baking. This amount of dough makes three loaves of approximately 350 grams each. Divide the dough into three parts, place in molds and carefully level. It is convenient to mold with wet hands, as the dough is very sticky. And again we put it on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

When the dough has doubled in volume, it can be placed in the oven. Bread is baked at 180 degrees for 40 minutes. The oven needs to be preheated in advance, making sure that the bread does not overcook. If you have an electric oven, choose the convection mode - it bakes everything evenly. The finished bread is removed from the molds and placed under a towel to cool.

Homemade rye bread recipes

It is impossible to name a more delicious dish than hot homemade, fragrant bread, just piping hot, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate this one yourself and bake delicious homemade rye bread with your own hands, delighting your friends and family.

It's not very easy to bake rye bread, but if you learn a few tricks, know the sequence and buy the right products, you can master the science of baking quickly and thoroughly. The most proven and suitable homemade recipes will help with this, which will come in handy more than once and will definitely appeal to everyone who tastes your homemade bread.

Homemade rye bread in the oven

Rye flour – 300 grams.
Wheat flour – 200 grams.
Whole grain wheat flour – 20 grams.
Sunflower oil – 2 tablespoons.
Malt – 40 grams.
Yeast: dry – 1 tablespoon, fresh – 20 grams.
Hot water (boiling water) – 80 milliliters. For malt.
Warm water – 350 milliliters. For the test.
Honey – 2 tablespoons.
Sugar – 2 tablespoons.
Salt – 1.5 teaspoons.
Cumin, coriander, nutmeg - in the dough and for sprinkling, to taste.

This bread recipe is very successful, and most importantly delicious, it is no different from expensive store-bought high-quality bread, but since it is homemade, it will definitely surpass any store-bought baked goods in terms of taste. We start by dissolving the malt in hot water, stirring the mixture very thoroughly, leave, covered, until it becomes barely warm.

Tasty and aromatic homemade rye bread is obtained if you sift the flour well and correctly calculate the proportions so that the dough is not heavy and hard. So, pour all the sifted flour (all three types) into a bowl, add salt, ground nutmeg, ground coriander and cumin, dry yeast, mix.

In a separate bowl you need to mix honey and sugar, and dilute it all well in warm water. And then add it to the flour, then add malt, and gradually sunflower oil. Knead the dough without adding flour, although it will be very sticky to your hands. Afterwards, cover and let rise for no more than 3 hours.

When the dough has risen, place it in a mold lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then put in the oven for 10 minutes at 220 degrees, then reduce to 200, and leave for another 40 minutes, but regularly check the bread for doneness (everyone’s oven is different).

Homemade rye bread in a bread machine

This is a recipe for “Borodinsky” custard bread, just right for a bread machine, incredibly tasty and satisfying. One loaf weighs 750 grams after cooking.

Rye wallpaper flour – 330 grams.
Wheat flour – 75 grams.
Dry yeast – 1 teaspoon.
Dry sourdough – 1.5 tablespoons.
Honey or molasses – 1 tablespoon.
Sugar – 2 tablespoons.
Salt - half a teaspoon.
Water – 140 milliliters.
Sunflower oil - half a teaspoon.
Whole coriander - to sprinkle on top of our homemade rye bread.

Leavening for homemade bread

Rye flour – 75 grams.
Hot water – 250 milliliters.
Malt – 3 tablespoons.
Ground coriander - 1.5 teaspoons.

The brew is prepared from a mixture of flour, malt and coriander, poured with boiling water. The tea leaves need to be put in a warm place until it cools, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature to keep it warm, in about 2 hours it will be ready.

Now add the now cooled tea leaves, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine to “knead the dough”. When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave for up to 3 hours. After – for 1 hour and 10 minutes you need to put the bread in the “baking” mode, with a medium crust. Let it cool and try the delicious homemade Borodinsky rye bread.

Homemade rye bread with yeast

Rye flour – 130 grams.
2nd grade wheat flour – 260 grams.
Fresh yeast – 15 grams.
Salt – 10 grams.
Sugar – 5 grams.
Honey – 1 teaspoon.
Warm water – 250 milliliters.
Softened butter – 10 grams.

We will need two bowls, in the first you need to mix half the available flour and a glass of warm water, in the second you need to dilute the yeast with added sugar in warm water (50 milliliters will remain). Leave the ingredients for 40 minutes in a warm place under a kitchen towel.

After the allotted time, you need to knead the dough from the contents of the two vessels that we filled earlier, adding to the mixture all the ingredients according to the list. Mix well, if necessary, you can add another tablespoon or two of flour. Then we form loaves of homemade bread and place them on baking paper, put our bread in the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as airflow, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected products, will definitely please everyone who tries it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

Rye flour – 250 grams.
Barley flour – 250 grams.
Baking powder – 1 sachet.
Butter – 100 grams.
Sugar – 50 grams.
Whey – 1 glass.
Hazelnuts, crumbs – 50 grams.
Ground cloves, ground cinnamon - half a teaspoon each.
Whole coriander – 1 teaspoon.
Yogurt without additives - 1-2 tablespoons.
Sunflower oil - to grease the pan.

Making this homemade rye bread is very simple and quick; you don’t need to wait or stand in the kitchen for a long time. You just need to mix all the dry ingredients, spices, sugar, baking powder and flour, then add the butter, rubbing it with your hands, and dilute with whey. Mix everything well, adding nuts, knead the dough.

Grease the mold, pour in the dough, spread yogurt on top, put in the oven for an hour at 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

Rye flour – 2 cups.
Wheat flour - half a glass.
Dry yeast – 11 grams.
Malt – 15 grams.
Water – 300 milliliters.
Honey – 70 grams, it is better to take buckwheat.
Sugar – 2 teaspoons.
Salt – 1 teaspoon.
Olive oil – 5 tablespoons.
Raisins – 100 grams.
Dried apricots – 50 grams.
Pepper, sweet, bell, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker; this will significantly reduce the cooking time and will please the whole family. Mix all the ingredients, then add water and mix well. Then we place it in a multicooker bowl pre-greased with sunflower oil for 3 hours in the “bread” mode.

After this time, you need to sprinkle the table with flour, onto which you place the dough from the multicooker bowl, knead the dough well, and put it back into the multicooker on bread mode for another 1 hour. After the allotted time, open the multicooker, turn it over into a plate or onto a kitchen board, place it bottom up in the bowl and leave for another 1 hour until fully cooked. We take it out, wait for it to cool, try it with different additives, for example, butter or cheese, salmon and herbs.

Homemade rye bread with coffee

Rye flour – 1 cup.
Wheat flour – 1 cup.
Dry yeast - 2 teaspoons.
Salt – 1.5 teaspoons.
Ground black pepper – 1 teaspoon.
Natural ground coffee – 2 teaspoons.
Water – 330 milliliters.
Poppy seeds - for sprinkling bread.
Yolk - for greasing bread.

Brew strong coffee, add it while still hot to 100 grams of rye flour and mix well. Then, when the mixture is still warm, add dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour in the remaining rye flour, all the wheat flour, as well as salt, mix again and leave to rise for 40 minutes.

We form a loaf of bread, leave it for another 45 minutes - an hour, after which we transfer it to a form greased with sunflower oil, grease with beaten yolk and generously sprinkle our homemade rye bread with poppy seeds. Set the oven to 230 degrees and leave the bread to bake for 40 minutes.

With or without sourdough, with or without the addition of yeast, homemade rye bread can be prepared with a variety of additives, dried fruits, dried vegetables and fruits, berries, the most interesting seasonings, nuts and other not boring ingredients.

No wonder they say that bread is the head of everything. To this day, not a single meal is complete without this product, and housewives who know how to bake bread have always been held in high esteem. How to bake delicious, aromatic and porous bread from rye flour in the oven? Today we will reveal the recipes and secrets of its preparation in our article.

Secretly around the world

Rye bread is included in the diet. Rye flour used for baking bread is dark in color. If you want the baked goods to not be too dark, dilute rye flour with wheat flour in equal proportions.

Unfortunately, not every housewife can boast of the ability to bake delicious rye bread at home in the oven. Let's correct this situation and master the necessary culinary skills. Before you head into the kitchen and start kneading the dough, here are some secrets to know. These tips will help you make your bread tasty and airy:

To knead the dough, you can use dry, granulated or pressed yeast.
Yeast must be diluted in a warm liquid, but not in a hot one, otherwise you risk steaming it.
The dough should be allowed to brew for 10-15 minutes, and then you will see how the dough will rise.
Yeast dough does not tolerate cold and drafts - keep this in mind when kneading it.
Bread dough made from rye flour can be kneaded using kefir or water base. Some housewives use sourdough.
The kneaded rye dough must be infused in a warm place for an hour.
Baking pans are greased with refined vegetable oil or covered with baking paper.
For taste, you can add cumin, sesame seeds, sunflower seeds, and raisins to the dough.
Allow the baked bread to cool thoroughly before removing it from the pan.
To give your baked goods a beautiful and appetizing golden crust, brush the bread with milk or egg yolk.

Mastering baking skills: a simple rye bread recipe

Not every housewife likes to prepare yeast dough. If you are one of them, then we suggest you bake bread from rye flour without yeast using kefir. Before baking in the oven, be sure to steep the dough. The baking tray with bread can only be placed in a well-heated oven. This homemade recipe will allow you to make delicious bread without much effort. Perhaps in the future you will completely abandon store-bought baked goods.

Compound:

0.3 kg sifted rye flour;
0.1 kg oatmeal;
0.2 kg of sifted wheat flour;
½ tsp. baking soda;
0.5 l of kefir;
30 g softened butter;
1 tsp. salt.

Preparation:

Before cooking, remove all food from the refrigerator. Their temperature should be room temperature.
Pour the two types of sifted flour into a deep container and mix it well.
Add softened butter, pre-cut into small pieces, oatmeal, baking soda and salt to the flour. Mix everything thoroughly.
Add kefir to the dry mass and mix all the ingredients.
Knead the dough. From the resulting mass we make a loaf.
Line a baking tray with baking paper or sprinkle with sifted rye flour and place the bread on it.
Lightly dust the top of the bread with flour.
Make cross cuts on the top of the loaf.
Place the pan in the oven for 35 minutes. The temperature threshold for baking should not exceed 200°.

A quick way to bake bread

As we have already said, if you bake bread from rye flour without yeast in the oven, then you can use kefir, sourdough, yogurt or plain water as a basis. Rye bread with bran and crushed oat flakes will appeal to any gourmet, as well as supporters of proper nutrition.

Compound:

250 ml kefir;
1 tsp. baking soda;
1 tsp. table salt;
2 tbsp. l. chopped bran;
0.5 tbsp. chopped oatmeal;
2.5 tbsp. sifted rye flour;
1 tsp. liquid honey;
1 tsp. granulated sugar.

Preparation:

Pour oatmeal into a bowl and pour half of the kefir.
Leave the mixture in this form for 20-25 minutes so that the oatmeal swells well.
In a separate deep bowl, mix all the dry ingredients.
Place the dry mixture into the swollen oatmeal and mix.
Gradually add the remaining pure kefir and knead the dough.
The dough must be kneaded until it acquires a homogeneous and elastic consistency and no longer sticks to your hands.
Cover the bottom of the baking sheet with baking paper.
Form a loaf from the kneaded dough and place it on a baking sheet.
Place the baking sheet in the oven, heated to a temperature threshold of 200°.
Bake the bread for 50 minutes.
Lubricate the top of the baked bread with honey, but do not remove it from the baking sheet.
Cover the bread with a napkin or piece of cloth and wait until it cools completely.

Cooking Italian ciabatta according to the rules

Did you know that bread made from rye flour with the addition of a grain mixture is called ciabatta? This dish belongs to Italian cuisine.

Compound:

110 g each of sifted wheat and rye flour;
½ tsp. dry yeast;
0.3 l of warm purified water;
3 tbsp. l. grain mixture;
½ tsp. granulated sugar;
1 tsp. salt.

Preparation:

Ingredients:

Leaven– 50 gr.
Water– 400 gr.
Rye flour– 600 -700 gr.
Salt- 1 teaspoon.
Vegetable oil- for lubricating molds.

Rye sourdough recipe

How to make homemade rye bread

1 . First, mix the dough from water, flour and sourdough. You need to take warm water. Flour approximately 300 - 350 gr. The consistency is like thick rustic sour cream.

2 . Dough at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to leave the dough overnight. For example, we mixed it at 12:00 at night and in the morning it was ready. Add salt and the rest of the flour (300 - 350 g) to the prepared dough. It is convenient to mix with a wooden spatula.

3 . The dough turns out very thick, it is a little difficult to mix it, but a spatula copes with this task successfully. Later, during proofing, it will become a little more liquid. There is no need to knead for a long time, just mix well so that there are no lumps. Cover the bowl with the dough with a towel and leave to proof.

4 . After about 1.5 - 2 hours, the dough will increase in volume by 2-3 times. If you kneaded it in a transparent bowl, you will see how airy it became - very beautiful! Now you can get ready to bake.

5 . You can use simple aluminum loaf pans. They must first be greased with vegetable oil so that the bread can be easily removed after baking. This amount of dough makes three loaves of approximately 350 grams each. Divide the dough into three parts, place in molds and carefully level. It is convenient to mold with wet hands, as the dough is very sticky. And again we put it on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

Delicious homemade rye bread is ready

Bon appetit!

Homemade rye bread recipes

Homemade rye bread in the oven

Rye flour – 300 grams.
Wheat flour – 200 grams.
Whole grain wheat flour – 20 grams.
Sunflower oil – 2 tablespoons.
Malt – 40 grams.
Yeast: dry – 1 tablespoon, fresh – 20 grams.
Hot water (boiling water) – 80 milliliters. For malt.
Warm water – 350 milliliters. For the test.
Honey – 2 tablespoons.
Sugar – 2 tablespoons.
Salt – 1.5 teaspoons.
Cumin, coriander, nutmeg - in the dough and for sprinkling, to taste.

Homemade rye bread in a bread machine

This is a recipe for “Borodinsky” custard bread, just right for a bread machine, incredibly tasty and satisfying. One loaf weighs 750 grams after cooking.