There is nothing more delicious than a fragrant bread made according to a simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, and what ingredients are used in cooking, whether wheat flour can be used to cook the product. Step by step photos, recipes are given below.

Rye bread - benefits and harms

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

• a large number of useful vitamins;
• essential acids;
• hard indigestible fibers (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on a different basis - yeast, yeast-free, sourdough and custard. Thanks to the large number of new baking technology, different devices can be used. How can you cook brown bread in the oven, bread machine or slow cooker and what are the quick recipes for this product?

In the oven

The recipe for rye bread in the oven begins with the preparation of products: ground rye flour, salt, dry yeast, water. All ingredients are well and thoroughly mixed until a homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turned out to be ruddy and hard, then the pastry is ready.

In a bread maker

The advantage of this unit is that you do not have to prepare the batch yourself - the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoonful of olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking, you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, coriander, chopped garlic are added. After kneading the mass, put in a bowl for half an hour in the baking mode according to the instructions.

rye bread recipe

You can make your own bread at home. For the manufacture of rye pastries, you must adhere to a strict recipe in order to get the finished product. The following describes how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories the finished dish contains, what ingredients are needed, what are the ways of baking the dough.

sourdough

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

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

Ingredients:

• coarse rye - 700 g;
• any yogurt - 100 ml;
• regular salt - 1 tbsp. l.;
• warm water - 1 l;
• whole grain and wheat flour - 500 g;
• warm milk - 330 ml;
• vegetable oil - 1 tsp

Cooking method:

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

black bread recipe

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

This dish is prepared in a bread machine, according to the cooking method, it is more like baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. A step-by-step recipe with a detailed description of the ingredients is available for beginner bakers.

Ingredients:

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

Cooking method:

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

Wheat-rye bread in the oven

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

Rye bread contains many useful substances - minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also useful for digestion, prevents the appearance of diabetes and cancer. Since a loaf, which consists entirely of rye, is difficult for the stomach, it is better to cook a wheat-rye product. It will bring more benefits to the body and has the same properties.

Ingredients:

• wheat and rye flour - 500 g each;
• sea ​​salt - 1 tsp;
• dry yeast - 10 g;
• sugar - 50 g;
• chicken egg - 1 pc.;
• sesame - 15 g.

Cooking method:

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

Rye bread with yeast in the oven

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

For the preparation of rye products, various ingredients and additives are used. However, so that the bread is not rough, they use a mixture of white wheat and rye flour in the composition: this way the dough becomes more pliable and softer. Preparing sourdough starters in the classical way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.

Ingredients:

• rye and wheat flour - 300 g each;
• warm water - 0.4 l;
• sugar - a tablespoon;
• salt - a teaspoon;
• dry yeast - 10 g;
• vegetable oil - 2 tbsp. l.

Cooking method:

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

with malt

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

Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the functions of the digestive tract. Such a product has a rich dark color due to malt. Eating rye bread is good for health promotion.

Ingredients:

• white flour - 200 g;
• rye flour - 330 g;
• water - 400 ml;
• malt - 40 g;
• dry or fresh yeast - 20 g;
• honey / sugar - 2 tsp;
• sugar - 2 tbsp. l.;
• coriander - 0.5 tsp;
• cumin - 0.2 tsp;
• nutmeg - 1/10 tsp;
• vegetable oil - 2 tbsp. l.

Cooking method:

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

Without wheat flour

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

Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. The loaf is suitable for losing weight who eat low-calorie foods.

Ingredients:

• peeled flour - 11 tbsp.;
• water - 4 tbsp.;
• sourdough - 3 tbsp.;
• vegetable oil - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• salt - 1 tsp;
• coriander (grains) - 2 tbsp. l.

Cooking method:

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

with raisins

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

Hearty rye-wheat loaf with raisins will be loved by adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because 100 g of raisins contain 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruit, bran and other additives.

Ingredients:

• water - 1.5 cups;
• dry yeast - 7 grams;
• light raisins - a handful;
• whole grain and rye flour - 2 cups each;
• brown sugar - 2 tbsp. l.;
• olive oil - 2 tbsp. l.;
• salt - a teaspoon.

Cooking method:

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

Custard

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

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. The preparation of the dough takes longer than when baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. Rye brewed bread can be pampered by adults and children.

Ingredients:

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

Cooking method:

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

Rye bread on kefir in the oven

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

If you don’t know how to bake brown bread at home, take this recipe into service: it is simple and does not require special knowledge. The product prepared on kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, then the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.

Ingredients:

• water - 55 ml;
• dry yeast - 4 g;
• kefir - 250 ml;
• rye flour -100 g, wheat - 300 g;
• salt - to taste.

Cooking method:

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

Yeast free

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

A simple yeast-free rye loaf turns out just as delicious as with yeast. The use of fermented products is not always possible, as some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking turns out to be tasty, tender, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.

Ingredients:

• ground rye - 320 g;
• baking powder - 0.5 sachet;
• sugar - 2 tbsp. l.;
• kefir - a glass;
• soda / salt - 1 tsp;
• raisins - a handful;
• butter - 50 g.

Cooking method:

1. Grind prepared raisins, fill with water.
2. Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon, stir until the mixture is soft.
3. Add water, raisins, stir.
4. Put the dough on the table. Knead until elastic.
5. Form, transfer to the form.
6. Put the oven on temperature 220, bake for about 45 minutes.

Recently, it has become very popular to bake homemade sourdough bread. Someone considers this bread yeast-free and very healthy (in fact, yeast grows in sourdough). I just love baking homemade bread. And high-quality and tasty rye bread without sourdough will not work. Yeasted rye bread will be sticky, as if not baked. In addition, 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 comfort in the house. Your family will appreciate your efforts.

Ingredients:

Leaven- 50 gr.
Water- 400 gr.
Rye flour- 600 -700 gr.
Salt- 1 teaspoon.
Vegetable oil- for mold lubrication.

Rye sourdough recipe

You can make your own sourdough starter for homemade rye bread. It takes more than one day for a good rye sourdough, but the pastries are amazing, fragrant and very tasty. So, we heat the water - 25 milliliters, up to 40 degrees, and mix it with 25 grams of flour. Take immediately a half-liter jar, in which we will prepare the sourdough. We cover the mixture with a lid, but do not close it tightly, you can take a 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 sourdough. We leave until the next day. On the third day, we 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.

How to make homemade rye bread

1 . First, knead the dough from water, flour and sourdough. Water must be taken warm. Flour about 300 - 350 gr. The consistency is like rustic thick sour cream.

2 . Opara 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 put the dough at night. For example, they kneaded at 12.00 at night and in the morning it is already ready. In the finished dough, add salt, the rest of the flour (300 - 350 g.). Stir comfortably with a wooden spatula.

3 . The dough turns out very thick, it is a little difficult to mix it, but the spatula successfully copes with this task. In the future, during proofing, it will become a little more liquid. You do not need to knead for a long time, just mix well so that there are no lumps. Cover the dish 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 in a transparent bowl, you will see how airy it became - very beautiful! Now you are ready to bake.

5 . Simple aluminum bread pans can be used. They must first be greased with vegetable oil so that the bread can be easily removed after baking. From this amount of dough, three loaves of approximately 350 grams are obtained. We divide the dough into three parts, put them in molds and carefully level them. It is convenient to mold with wet hands, as the dough is very sticky. And again we put 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 sent to the oven. Bread is baked at a temperature of 180 degrees, 40 minutes. The oven must be preheated in advance, see that the bread does not overstay. If you have an electric oven, choose the convection mode - everything is baked on it evenly. The finished bread is removed from the molds and placed under a towel to cool.

Delicious homemade rye bread is ready

Bon Appetit!

Homemade rye bread recipes

It is impossible to name a tastier dish than hot homemade, fragrant bread, only 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 loved ones.

It is not very easy to bake rye bread, but if you learn some tricks, know the sequence and stock up on the right products, you can master the science of baking quickly and thoroughly. This will help the most proven and suitable recipes for home, which will come in handy more than once and will definitely appeal to everyone who will taste 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 a 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 high-quality store-bought bread, but, since it is homemade, it will definitely bypass any purchased pastries in terms of taste. We start by diluting the malt in hot water, mixing the mixture very thoroughly, leave, covered, until it becomes barely warm.

Delicious and fragrant homemade rye bread is obtained if you sift the flour well and calculate the proportions correctly 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 there, mix.

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

When the dough has risen, it must be laid out in a form lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then send it to the oven for 10 minutes at 220 degrees, then lower it to 200, and put it on for another 40 minutes, but regularly check the bread for doneness (every oven is different).

Homemade rye bread in a bread machine

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

• 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.
• A whole coriander to sprinkle on top of our homemade rye bread.

Homemade bread maker

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

Welding is prepared from a mixture of flour, malt and coriander, filled with boiling water. The tea leaves need to be put in a warm place to cool, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature so that it is warm, after about 2 hours it will be ready.

Now lay the tea leaves that have already cooled down, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine on “dough kneading”. 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 an average crust. Let it cool down and try the most delicious homemade Borodinsky rye bread.

Homemade rye yeast bread

• Rye flour - 130 grams.
• Wheat flour of the 2nd grade - 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 dishes, in the first we need to mix half of the available flour and a glass of warm water, in the second - dilute the yeast with the addition of 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 all the ingredients from the list to the mixture. Mix well, if necessary, you can add another one or two tablespoons of flour. Then we form loaves of homemade bread and put them on baking paper, send our bread to the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as blowing, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected ingredients, 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.
• Serum - 1 glass.
• Hazelnuts, crumb - 50 grams.
• Ground cloves, ground cinnamon - half a teaspoon each.
• Whole coriander - 1 teaspoon.
• Yogurt without additives - 1-2 tablespoons.
• Sunflower oil - in order to lubricate the form.

It is very simple and quick to prepare such homemade rye bread, you do not need to wait and 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.

Spread the form with oil, pour in the dough, grease with yogurt on top, put in the oven for an hour, at a temperature of 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

• Rye flour - 2 cups.
• Wheat flour - half a cup.
• 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, Bulgarian, 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. We mix all the ingredients, which are then filled with water and mix well. Then we send it to the multicooker bowl pre-lubricated with sunflower oil for 3 hours in the “bread” mode.

After this time, you need to sprinkle the table with flour, on which put the dough from the multicooker bowl, knead the dough well, and send it back to the multicooker for the bread mode for another 1 hour. After the allotted time, open the slow cooker, turn it over onto a plate or onto a kitchen board, put it upside down in the bowl and send it for another 1 hour until fully cooked. We take it out, wait for it to cool down, try it with different additives, for example, with 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.
• Black ground pepper - 1 teaspoon.
• Natural ground coffee - 2 teaspoons.
• Water - 330 milliliters.
• Poppy - to sprinkle bread.
• Yolk - for greasing bread.

We brew strong coffee, which we add, still hot, to 100 grams of rye flour and mix well. Then, when the mixture is still warm, pour dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour out the remains of rye, and all the wheat flour, as well as salt, mix again and leave for 40 minutes to come up.

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

With or without sourdough, with or without 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.

Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during fasting. If you are planning to bake lean bread, the recipe should not contain eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, you can find its recipe on our website.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. That is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. The homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino bread, a recipe for French bread, a recipe for Bread without yeast, or otherwise a recipe for Bread without yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better from homemade bread than from store-bought. So do not be lazy and cook bread, recipes with photos will help you.

In Russia, it has long been customary to always have delicious bread on the table. No matter what kind of meal awaits you, it is almost impossible to refuse it. No matter how many diets exist, an extremely small number of Russians will refuse a loaf of bread.

At the moment, there are a huge number of different types of bread - wheat, yeast, even gluten-free varieties, however, it is rye that occupies its special place in the human soul. As experienced housewives say, making such bread is quite simple even in a home oven. At the same time, it will turn out many times tastier than store-bought, with a simply amazing crispy crust.

Classic recipe

Although now you can always find rye bread in the supermarket, it is the classic bakery product that is quite rare. If it is probably possible to find a similar one to taste, then its price will be quite high, and the number of additives is simply amazing in its quantity.

In fact, this type of bread has the most nutrients, so, like whole grains, it can do little harm to health. If you want to eat bread, then rye bread should be the choice of the hostess.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

Imagining rye bread, one immediately comes to mind a special, dense crumb with a special, inimitable aroma, which has a familiar sourness. It is the sourdough that gives this type of bread such a unique taste. In addition, sourdough makes bread much easier to make, as it is quite easy to balance the flavors with it.

Ingredients:

• rye flour - 3.5 cups;
• sugar - 1/3 tbsp. l.;
• honey - 1 tbsp. l.;
• water - 2.5 cups;
• salt - 1 tsp;
• rast. oil - 2 table. l.

Cooking time: about a week.

Calorie content: 134 kcal per 100 gr.

Cooking sourdough rye bread in the oven:

1. To prepare this type of bread, it is worth preparing a sourdough. It will not use yeast, so some of it can even be frozen. For sourdough mix 4 tbsp. l. flour, as well as sugar and warm water, so that in the end you get a mixture with a consistency similar to sour cream. The mixture in a closed container should ripen for 5 days in a warm place. Fermentation here manifests itself in the form of bubbles;
2. When the starter is cooked, you can start preparing the dough. Pour the remaining flour into a large bowl. This is where the mixture will mix. Honey, salt and water are added to the flour. The dough is thoroughly kneaded until smooth, you can use a spatula. The sourdough is added to the dough and mixed again. The last ingredient will be butter, this will help the dough not stick. The dough is brought to the desired consistency, if necessary, adding flour or water;
3. The dough is laid out in a greased form, which is covered so that the dough comes out in a warm place. This will take about 24 hours, after which the bread is baked in an oven heated to 200 degrees for about 5 minutes. In order for the bread to be completely cooked, it should be baked for another hour at 150 degrees. After checking the readiness, remove from the mold and leave to soften for about half an hour.

Rye bread on kefir in the oven

There is only one ingredient that gives rye bread an amazing sour taste. Such a characteristic aroma should be diluted with a teaspoon of sugar, however, you can do without it.

Ingredients:

• wheat flour - 150 gr;
• rye flour - 250 gr;
• kefir - 200 ml;
• warm water - 150 ml;
• dry yeast - 1 tsp. l.;
• salt and sugar - 1 tsp. l.;
• olive oil - 1 table. l.

Cooking time: 4 hours.

Calorie content: 200 kcal per 100 gr.

Recipe for rye flour bread on kefir in the oven step by step:

1. Kefir is mixed together with kefir. Salt and sugar are mixed into this mixture, the ingredients are stirred until dissolved;
2. The flour is carefully sifted, after which the two types are mixed together. Yeast is added, which should be evenly distributed throughout the flour mixture;
3. A recess is made in the flour hill. It is into it that kefir is gradually poured. The dough should be slowly kneaded until smooth and elastic. The covered dough rises for about half an hour. After that, it is covered with oil with a spoon so that the dough completely absorbs it. The dough will rise for another couple of hours until it increases in size;
4. The dough is laid out in a mold and baked for about 40 minutes, after which it settles for another 30. The oven temperature is 200 degrees.

How to bake wheat and rye bread

By now, the most classic of all recipes in existence has a fairly large variety of innuendos that add their own flavors to the harmony of the recipe. However, one thing remains practically unchanged - a uniform amount of flour used, both wheat and rye.

Ingredients:

• rye flour - one and a half glasses;
• wheat flour - one and a half glasses;
• warm water - 1.5 cups;
• dry yeast - 1 tbsp. l;
• grows. oil - 1 tbsp. l.;
• sugar - 0.5 tbsp. spoons;
• salt - 1 tsp. l.

Cooking time: 2 hours 30 minutes.

Calorie content: 222 kcal per 100 gr.

1. The first step is to start by making the dough. To do this, sugar and yeast are mixed, which are diluted with water. Everything should be mixed and left to wander for a quarter of an hour;
2. In a separate bowl, two types of flour are mixed, to which oil and salt are then added. The fermented mixture is slowly poured into the flour mixture, constantly kneading, until it stops sticking to the hands;
3. The dough is covered with a towel and left for an hour to reach. The volume will increase by about 2 times, after which it is again kneaded and laid out in a mold, after which it reaches another half an hour;
4. The oven is preheated to 200 degrees, after which the bread is baked for approximately 45 minutes. The cooked bread is laid out from the mold and wrapped in a towel.

cooking secrets

1. If you don't want to make sourdough starter every time, you can use some of the previous one to make a new one. The taste of such bread will turn out to be more saturated;
2. The aroma of rye bread is simply enough to enhance with seasonings, such as kvass or malt. You can also add coriander, cumin, raisins and other flavors;
3. Rye flour contains a much smaller amount of gluten, so it takes much less effort to properly knead the dough than wheat flour;
4. Rye bread is truly a storehouse of nutrients, because it contains a large amount of dietary fiber, potassium, magnesium, calcium and many other vitamins. All this makes the final product extremely useful for consumption, as all this helps to normalize bowel function. There is only one serious contraindication for consumption - rye bread is harmful if a person has serious diseases of the digestive tract like gastritis or ulcers.

Baking rye bread at home in the oven can easily become a permanent household activity, because the resulting taste cannot be forgotten for a lifetime. Your loved ones will definitely like the result.

Rye dough is very different from wheat dough, anyone who has tried mixing rye flour with water will notice that the resulting mixture is very plastic, but not at all elastic, as is the case with wheat flour dough. We recently talked about the difference between wheat and rye flour, in particular, whether there is gluten in rye flour and why it does not develop like wheat flour. The article can be viewed at this link, here I will briefly remind you that rye flour contains protein and this protein contains glutenins and gliadin, which provide wheat dough with elasticity, extensibility and plasticity at the same time. But in rye dough, they cannot exhibit such properties and create viscous gluten threads, because when mixed with water, their molecules are strongly enveloped in rye flour mucus, which interfere with the “development of gluten” in the usual sense. Of course, this feature of rye flour makes working with rye dough special.

I became interested in sourdough baking because I wanted homemade rye bread. I already wrote once that I tried to bring out different starter cultures, in particular, with kefir, I continued for a long time, according to completely eccentric schemes. In the same way, I tried to bake rye bread, not knowing and not understanding the features of rye flour and dough. I knew that in a bread machine normal wheat dough turns into a bun, and I expected the same from rye. More precisely, no, I read somewhere that it should not be a kolobok, but, not having a drop of knowledge, I still relied on the “kolobok rule”. The recipe, as I now remember, was wonderful and amazing and began with "take a cup of sourdough." The fact that there is a concept of moisture and that there are different starter cultures did not occur to me. I loaded all the ingredients into the bucket of the bread maker, selected the program from the menu and pressed "start". The dough was smeared over the bucket, there was no trace of the kolobok.

I added rye flour by the spoon until the dough really wrapped around the spatula and almost turned into a bun.

About how much flour fell on a miserable 200-2500 ml. water, I'm even afraid to think. Especially for illustrations, I repeated the “feat”. The dough, after adding flour and trying to get a “bun” during kneading, was so thick that it stopped sticking to hands.

Karelian “gates” are molded from such dough and stuffed with mashed potatoes, and you can also fashion a rose :)

I remember, having “kneaded”, I took out the dough, and, without exchanging for fermentation before shaping, I wound it into a roll, cut it with an oblique grate and put it in the microwave to proof, accompanied by a glass of boiling water. The bread stood for a day and a half, and then I resigned myself to the fact that it would not grow and baked it. When it was baked, it became clear that it was impossible to eat it - it was too hard. Cut into small cubes to dry in the oven and then add to the soup. Surprisingly, even in the soup, these croutons did not soak!

In fact, rye dough should not become a bun, and it absolutely does not need a long kneading, the duration of the kneading does not affect its properties in any way and does not improve them in any way. Moreover, rye flour is about the same moisture content as wheat flour, it just looks and behaves differently. Here, for example, wheat dough from 50 gr. water and 100 gr. rye flour, but wheat flour from a similar amount of ingredients. Wheat was kneaded and it rolled into a ball and does not stick to the hands, rye knead, do not knead, remains as pasty as it was.

Acidity affects the properties of rye dough, in other words, sourdough. Rye dough reveals its full potential during the fermentation process, when the number of lactic acid bacteria and, as a result, yeast increases in it. The high acidity of the dough contributes to the good swelling of the mucus and proteins of rye flour, however, during the fermentation process, which begins from the moment the dough is mixed and ends already during baking, the acidity increases all the time. As a result, rye dough should reach a certain acidity (10-12 degrees), when the number of lactic acid bacteria is 60-80 times higher than the number of yeast fungi. Of course, it is not possible to calculate the number of lactic acid "capitas" for the amount of yeast at home, and even without special equipment, so I suggest just looking at the result of baking - the finished bread will show itself whether there was enough lactic acid for the test.

Rye flour proteins absorb water and swell much faster than wheat flour, when kneading we only need to dilute the sourdough with water well before kneading the dough, and mix thoroughly so that all the flour is moistened. Further, all the processes that should occur in the test will occur practically without our participation, we only need to provide conditions - peace and warmth.

Over time, lactic acid fermentation will develop in the dough, proteins and mucus will swell, and it will acquire its own special structure and ability to loosen. If you knead rye dough with yeast, it will not be sufficiently loose and fragrant, because, as I wrote above, in order to form a kind of “framework” of rye dough, high acidity of the dough is necessary. By the way, I recently found out that, in addition to the yeast of the Saccharomyces cerevisiae species, which, in fact, are cultivated on an industrial scale and used in bread baking, rye sourdough is dominated by the Saccharomyces minor yeast species, resistant to an acidic environment. The thicker the starter, the higher its acidity, and there are more of these yeasts, because other species are not able to maintain activity in conditions of high acidity. I know there are bakers out there who don't use commercial yeast on principle and get upset when they find out their sourdough bread isn't "yeast-free". Yeast, but, in general, with other yeasts, their own, although, in fairness, no one ruled out the presence of Saccharomyces cerevisiae either.

For those who are just starting to work with rye dough, it may be a discovery that it ferments much faster than wheat. The enzymatic activity of rye dough is by definition higher than wheat dough due to the composition of the grain. Rye grain is rich in starch (like wheat, in general), it also contains certain active amylase enzymes (α-amylase and β-amylase), which break down starch into sugars: glucose, dextrins and maltose. These enzymes are found in many living organisms, for example, α-amylase is the main digestive enzyme in animals, in humans this enzyme is produced by the salivary glands and pancreas. β-amylase is found only in plants, it breaks down starch into maltose, a sugar that causes fermentation. Thanks to her, fruits, when ripe, become sweet and, if the right conditions are created, they can ferment and turn into wine or, at worst, into “mash”. It should be noted that this enzyme is most active before plant germination, when a lot of latent and very active processes take place. This is especially important in the preparation of malt, because malt is essentially a germinated and dried grain.

In rye flour, both of these enzymes are of great importance, but their activity, in addition to the obvious benefits, can lead to a number of defects in rye bread. For example, because of them, a large amount of dextrins can form in the dough, because of which the crumb will turn out sticky, crumpled and sweet in taste. To avoid this, you need to "regulate", that is, reduce the activity of enzymes, and this can be done only by increasing the acidity of the dough with the help of sourdough. High acidity will "pacify" α-amylase a little, it will stop decomposing starch too actively. High acidity may not help if you are using sprouted grain flour, where the amylase activity is too high to be held back by the acidity of the sourdough.

At the same time, there is a downside to the high acidity of the dough: proteins can swell excessively and almost completely go into a liquid state, due to which the dough can become very thin during the fermentation process and lose shape. But even in this case, we have something to do - add salt! Salt inhibits the swelling of proteins and has a good effect on the physical properties of the dough.

During the formation of rye dough, it is not crushed or folded., as it is done with wheat. It is better to form it on a working surface well oiled with vegetable oil, with wet hands and a scraper, giving the bread the desired shape.

To make the finished bread smooth and beautiful, you need to try to carefully stroke it with your hands. Any unevenness and notch in the bread piece during baking will turn into cracks and breaks in the crust. This applies to both pan and hearth bread. Before proofing, it is customary to level the surface of the panned bread both along the edges adjacent to the mold and on top.

I recently baked rye bread, was too lazy with leveling and ended up with cracks on the surface of the loaf. In general, this does not affect the taste, but it upsets perfectionists.

Another technique that bakers use to achieve a ruddy, smooth and shiny crust of bread is lubricating the bread with "jelly" shortly, 10-15 minutes before the end of baking. For 200 gr. water is taken 1 tsp. starch, dissolved in water and brewed.

It turns out natural jelly on the water, which can be used to grease both rye and wheat bread, and then the bread will sparkle! I recently smeared the top of the "Black Hamster" like this, it turned out jubilantly, moreover, in the literal sense.

I would also like a few words about how and where to melt rye dough. Again, I want to compare it with wheat, because there are a lot of attractive proofing options with it: in the form, and on a towel, and in a basket, and on a silicone mat, moreover, even bread made from very wet dough with good gluten development and tight molding will withstand proofing and baking without support and will not spread. With rye bread, everything is different: hearth bread should always be made from a sufficiently thick and heavy dough so as not to blur during proofing and baking. Even if you put it in a proofing basket so that it retains its shape, it will definitely float during baking, like this one.

Therefore, you need to understand that for tin bread, you can make the dough more moist and pliable, but it still should not pour, otherwise the bread will not bake and remain sticky inside. For hearth bread, the optimum moisture content is 50-55%, when there is twice as much flour as water. Bread made from a thicker dough will turn out to be more finely porous and coarse than its shaped version from a more moist dough.

Bakery. Rye bread is baked without moisture, at rather high temperatures at the beginning of baking: 250-320 degrees and 200-190 in the process of baking. 250-260 - the temperature that is optimal for baking pan bread. It is also sprinkled with water before planting in the oven, so that a smooth crust forms in the process. Hearth is not sprayed to avoid spreading of the workpiece. With bread that is baked without a form, the situation is reversed - it needs to ensure the drying of the top layer of dough as quickly as possible, that is, to make a crust so that it retains its shape and volume. For this, the “roasting” method is used, when at the beginning of baking the oven is heated to 300-20 degrees and after 5 minutes it is reduced to 200-190. This is enough for the workpiece to form the thinnest crust-film, which fixes the volume of the dough and prevents spreading. By the way, if it is customary to make cuts on wheat bread before baking to protect the bread from arbitrary breaks and allow steam to escape from the workpiece, then rye bread is pricked with wooden skewers or grooves are made.