Bread is the main dish in every home. Bread has long been served with any food, and faster and delicious snack than a sandwich has not yet been invented.

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

Ingredients:

• rye flour - 1.5 tbsp.;
• wheat flour - 1.5 tbsp.;
• warm water - 1.5 tbsp.;
• dry yeast - 1 tbsp. spoon;
• vegetable oil - 1 tbsp. spoon;
• sugar - ½ tbsp. spoons;
• salt - 1 tsp.

Preparation

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

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, little by little add to this mass yeast water and knead the dough. Cover the bowl with the dough with a towel and place in a warm place for 1 hour to expand.

Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must be greased with vegetable oil before that. Cover the form cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook the bread in it for 40-45 minutes at 200 degrees.

Homemade rye bread in the oven

The good thing about making bread at home in the oven is that you can add any ingredients to it, thereby making the taste more original.

Ingredients:

• rye flour - 300 g;
• wheat flour - 400 g;
• water - 400 ml;
• salt - 2 tsp;
• sugar - 5 tsp;
• dry yeast - 2 tsp;
• garlic - 5-6 cloves;
• vegetable oil - 3 tbsp. spoons.

Preparation

Toss sugar with dry yeast and half of the indicated serving of water. Put this mixture in a warm place for 20-25 minutes. After the yeast starts playing and the "cap" appears, add the rest of the water, 2 tbsp. spoons vegetable oil, salt and rye flour, which do not forget to sift before that.

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

Rye-wheat bread in the oven

Bread cooked by following recipe, thanks to the addition of honey and coriander, it acquires an unusual and very pleasant taste.

Ingredients:

• wheat flour - 350 g;
• rye flour - 350 g;
• warm kefir - 250 ml;
• dry yeast - 1 sachet;
• salt - ½ tbsp. spoons;
• honey - ½ tbsp. spoons;
• coriander beans.

Preparation

In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander seeds in palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more "black", add a little more rye flour. We knead the dough and form a ball out of it, which we put on a plate sprinkled with flour.

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

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

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

There is nothing more delicious than aromatic bread made according to a simple recipe. Find out what black is Rye bread how to bake it at home using a bread maker or oven, as well as what ingredients are used in the preparation, 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 were known in antiquity. 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 high acidity of the intestines, colic or ulcers. A slice of bread contains:

• a large number of useful vitamins;
• essential acids;
• hard, indigestible fiber (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 techniques, different devices can be used. How can you cook black bread in the oven, bread maker or slow cooker and what exist quick recipes preparation of this product?

In the oven

The recipe for rye bread in the oven begins with the preparation of products: flour from ground rye, salt, dry yeast, water. All ingredients are well and thoroughly mixed to a state homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is ringing, and the crust turns out to be ruddy and hard, then the baked goods are 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 rye bread maker recipe is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoon olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of caraway seeds, salt, sugar to taste. Load into the device in order according to the instructions and select the program.

In a multicooker

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

Rye flour bread recipe

You can make the bread yourself at home. To make rye baked goods, you need to adhere to a strict recipe in order to get the finished product. Here's how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories it contains ready meal, what components are needed, what are the methods of baking the dough.

With sourdough

• Cooking time: 5-6 days.
• Servings Per Container: 5 Persons.
• Calorie content: 178 kcal.
• Purpose: breakfast, lunch, dinner, picnic.
• Cuisine: Danish.
• Difficulty: difficult.

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

Ingredients:

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

Cooking method:

1. Combine salt, some plain flour, and yogurt to make a sourdough. Leave the dishes covered. The sourdough is prepared for 3-4 days.
2. Dissolve the prepared starter culture with hot milk, add salt, whole grain and plain wheat flour, cover batter towel, leave for 12 hours.
3. Dissolve the resulting dough in warm milk, add coarse rye. Pommel, shape the loaf.
4. Leave to bake for 1.5-2 hours.

Black bread recipe

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie content: 170 kcal.
• Purpose: breakfast, lunch, dinner, fasting, picnic.
• Cuisine: Norwegian.
• Difficulty: easy.

This dish is prepared in a bread maker, in terms of the method of preparation it is more like baking Borodino bread. A small amount of black and a large amount of white flour are used to prepare the base. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference top grade. 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 .;

Cooking method:

1. Place the ingredients in the bread maker according to the instructions.
2. Select the desired mode. The crust color is medium.
3. Remove after the required time has elapsed. Cool on a wire rack.

Wheat-rye bread in the oven

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie content: 160 kcal.
• Purpose: breakfast, lunch, dinner, picnic, children.
• Cuisine: Russian.
• Difficulty: medium.

Rye bread contains a lot nutrients- 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 heavy on 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;
• egg- 1 PC.;
• sesame seeds - 15 g.

Cooking method:

1. Sift flour, add sugar, yeast, salt.
2. Add warm water to a bowl, knead the dough.
3. Ready dough leave warm for an hour.
4. Pound the mass, leave to come up 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 for 30-35 minutes.

Oven yeast rye bread

• Cooking time: 3.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 165 kcal.
• Purpose: breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: medium.

Various ingredients and additives are used to prepare rye products. However, so that the bread is not coarse, a mixture of white wheat and rye flour is used in the composition: this way the dough becomes more pliable and softer. Preparation of starter cultures in the classic way takes a lot of time and effort. Using yeast, you get the finished product faster than using 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 foil, 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 for 40-50 minutes.

With malt

• Cooking time: 2 hours 40 minutes.
• Servings Per Container: 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. This product has a rich dark color due to malt. Eating rye bread is good for 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.

Cooking method:

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

Wheat flour-free

• Cooking time: 3 days and 3.5 hours.
• Servings Per Container: 5 Persons.
• Calorie content: 165 kcal.
• Purpose: children, breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: difficult.

A black loaf can be cooked 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 who are 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 is prepared for 3 days. 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, add kvass thick, stir. Add 3 tbsp. tablespoons of sugar and another 1 tbsp. rough flour.
3. On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (you can crush), 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 left to bake for 90 minutes.

With raisins

• Cooking time: 2 hours 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 175 kcal.
• Purpose: fasting, breakfast, picnic.
• Cuisine: European
• Difficulty: medium.

This nourishing rye-wheat loaf with raisins will really please both adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is satisfying, because 100 g of raisins contains 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with caraway seeds, 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 tablespoons 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 a bowl with butter, add the dough. Cover the container with plastic wrap and leave to stand for 2 hours.
4. Put the dough on the table, divide into several parts. Shape the products.
5. Cover with a towel and keep warm for 1 hour.
6. Bake for 30 minutes.

Custard

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

Traditional custard bread popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. The dough takes longer to prepare than 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, 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 aside to cool.
3. In another bowl, dilute the yeast with a glass of warm water, add sugar, salt.
4. Add the brewed dough, stir. Leave the dough for 2.5-3 hours, cover with a towel.
5. Knead thoroughly, form a loaf, put in a mold.
6. Place the rye bread in the oven for 50 minutes.

Rye bread on kefir in the oven

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

If you do not know how to bake black bread at home, take this recipe into service: it is simple, does not require special knowledge. Cooked on kefir dough the product has an unusual aroma and taste. However, it is important to know that it is best to use equal amounts of rye and wheat flour. If you use most of the black, the crust of the bread becomes tough 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.

Cooking method:

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

Yeast free

• Cooking time: 6 hours 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 177 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

A simple yeast-free rye loaf turns out to be as tasty as with yeast. The use of fermentation 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 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 the prepared raisins, fill with water.
2. Mix 320 grams of flour, sugar, baking soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon and stir until the mixture is soft.
3. Add water, raisins, stir.
4. Put the dough on the table. Stir until elastic.
5. Shape, shape.
6. Put the oven at 220, bake for about 45 minutes.

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

   Discuss

   Rye bread - how to bake at home in the oven or bread maker according to recipes with a photo

Most likely, you, like everyone else, miss homemade rye bread. Since by taste it is far superior to store-bought bread, and it is more useful. Because it does not contain various additives and leavening agents, which are certainly found in store bread. We suggest making homemade rye bread in the oven.

Basic recipe

If you decide to make homemade rye bread, but do not know how, then this method is for you.

So, we need:

• A glass of rye flour,
• A glass of ordinary flour
• A pinch of salt and a spoonful of sugar
• Some yeast.
• 400 milliliters of boiled, preferably not cold, water
• Two tablespoons of vegetable oil.
• Sesame, coriander, cumin (the amount of these cereals can be anything important, so that it does not exceed the amount of flour).

So, let's proceed directly to making the bread itself.

The first step is to make the bread powder. Sift through all the flours you will be using one at a time.

In the bran that remains, add spices and pound well. The following ingredients must be added to the flour: salt, sugar, dry yeast, pour in the above indicated amount of water and knead the dough well.

After that, the resulting mass must be placed in a warm place and wait until the dough approximately doubles in volume. Then add oil and knead a second time.

The form that is intended for baking this bread must be carefully greased and dusted with plenty of flour to avoid sticking. Let's move on to the process of filling out the form with a test.

If you want the bread to be denser in consistency, then fill out the form by one quarter, and if you want the bread to be more fluffy, then fill out one third of the form. Next, you need to make the surface of the future bread as flat as possible and sprinkle it with chopped spices with bran. After that, the mold must be covered and again put in a warm place and wait for the yeast to do its job.

In principle, the whole process remains only to place the form in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. Then you need to bring down the temperature by twenty degrees and continue to bake for another half hour.

The bread must be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We need the following ingredients:

• Half a kilogram of rye flour,
• A pinch of salt
• A tablespoon of yeast
• Two glasses of water.

We need to place these products in one container and mix them well.

When the mass has lost all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it has increased in volume. When the dough fits, take it out and give it the desired look. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, the bread is made round.

On the surface of the future bread, it is necessary to make a couple of shallow cuts, and then send the whole thing to the oven.

By the way, in advance you must heat the oven to two hundred degrees. It takes about half an hour to bake the bread. By tapping on the bread, we check its readiness. Finished bread should have a crusty crust. That's all the bread is ready. It remains only to take it out, cover it with a towel and let it cool.

As you have seen, there is nothing supernatural in the preparation of rye bread. By the way, people with diabetes and heart disease need this bread in their diet.

Hop sourdough bread

For cooking yeast-free bread you can make a hop starter. It can be kept in the refrigerator. Before you start using it, you need to "wake up" it.

How to make a hop starter

• We select 2 - 3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
• We put in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
• In the morning we go to look at the dough, you can see that bubbles have appeared.
• Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This suggests that the process has begun and the smell of the dough is pleasant.
• After an hour, we add 2 tablespoons of rye bran, and again put the product in the heat for two hours. Hop dough does not work as fast as store yeast. After the dough has risen and entered into force, you can bake bread.
• Add two large spoons of rye bran, pour in a small amount of water, in which a dessert spoon of honey was dissolved.
• Add some salt. Stir, add 70 g of rye malt, mix, add sifted rye flour.

Dough preparation

• We take peeled flour. It is imperative to sift flour, because our bread should turn out to be alive. The dough needs to breathe, and oxygen is needed to breathe.
• Add flour little by little, knead with a spoon, not with your hands so that the dough does not turn out too thick.
• Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower oil, if only it is unrefined, alive and healthy.
• Add a handful of raisins to the dough, mix thoroughly. You can, of course, bake bread without raisins, but it tastes better with raisins, and you don't need to consider raisins as a dessert - it's just delicious healthy food.
• Put the dough into a greased form with vegetable oil, compact it.

Bread baking process

The dough is applied to a third of the mold volume, our molds are high, so it comes out less. Now cover the dough with a napkin... In general, the kitchen should always have linen napkins or linen towels.

An hour later, we observe pleasant changes - the dough has risen, but let it stand still. After another hour, you can set to bake, but first we will grease the bread with sweet tea. So, we grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and send to the oven, preheated to 200 degrees. Across 50 minutes the kitchen is filled with the smell of rye bread.

We are waiting a little more take out, let cool slightly. We help to get out of forms of bread cubes. These leavens are an individual thing, they differently can behave, some wake up quickly and act actively, while others need to be rocked for a long time.

It depends on such factors as the quality of hops and flour, temperature. It is for this reason that you must understand in advance exactly how it works. So that in the future you will have wonderful pieces of rye bread.

This bread goes well with a glass of milk or a bowl of soup, even though it's with raisins. You can also eat bread just like that. After all, it is not for nothing that they say - daily bread.

This time we baked rye bread with hop sourdough malt. With the same leaven, we can make another portion of the bread.

Yeast-free bread

Now every now and then you hear that baking with yeast is harmful and dangerous for health. To be honest, I don’t think these baked goods are more dangerous than a dirty environment or radiation from microwave and Wi-Fi. Of course, if you use it more than necessary, then this will lead to negative consequences, but, as you know, everything should be in moderation.

In the Russian Empire, soldiers were fed stale bread, they waited for the waste products of the yeast to leave it. And today the so-called yeast-free bread has become popular.

Yeast-free bread is lively, healthy and tasty. Frankly, I do not bake it all the time, because it takes quite a lot of time, and I sorely lack it. But with all this, I cannot deny myself this pleasure.

How to make yeast-free bread starter

Put a glass of hop cones in a saucepan and fill it with two glasses of water, put on fire, cook for 20 minutes, as soon as the contents in the saucepan boil, reduce the heat, and continue to cook over very low heat.

Stir lightly so that the petals are submerged in the water. Then turn off the fire and let the contents cool.

The cooled hop broth is necessary strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it must be warm, because we have to add some more components to it, which are better to be introduced at a given temperature.

Immediately I warn you that it is necessary to take flour-grit, which must certainly be sieved in order to saturate it with oxygen.

It is advisable to take factory-made whole grain wheat flour, if you do not find one, you can take flour of the 2nd or 1st grade, but in no case should it be refined.

Flour should be added so much that the mass resembles sour cream in consistency.

Making bread at home

More and more often, modern people have a desire, and sometimes a need to cook on their own at home what they usually bought in a store. Among such products are bread and bakery products. There are many reasons for this: from the desire to control the process of kneading dough and baking to profitability compared to a store product. It is believed that bread made at home is much healthier and safer than a similar product in the store.

Experienced chefs prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. The recipes can be very different from the original.

For example, you can cook mustard bread, a feature of which is golden brown characteristic yellow color. For cooking, you need to use mustard oil instead of ordinary oil, the amount is at your discretion, but not less than 30 grams. Such bread is formed in the form of a loaf with wrapped edges and cuts in the middle, it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is the option of adding buckwheat to ordinary flour.

For this, about 100 grams of buckwheat is ground in a coffee grinder. Well-chopped nuts are used as an additional ingredient (it is best to use hazelnuts chopped with a blender). This component appears at the stage of the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, previously on 20 minutes soaked in black tea. After mixing all the components into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees for about 40 minutes until the characteristic blush appears.

Rye bread on pumpkin puree

Quite unusual bread is made using pumpkin puree.

To begin with, add sugar, 2 tablespoons of olive oil and 4 teaspoons of yeast to 2-3 tablespoons of orange juice. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp mashed potatoes using a blender, it will take no more than 200 grams. Next, the previously prepared mixture with yeast and flour are added to the mashed potatoes so that the dough sticks to your hands, but has a constant consistency.

The dough is transferred to a container greased with vegetable oil and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger mixed together for filling. The finished dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with filling, rolled into a roll and placed on a greased baking dish. Such bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is covered with an orange juice glaze and icing sugar to give an interesting look.

As they say, bread is the head of everything. This is both a table decoration and an appetizing addition to almost any meal. With the right use of spices and patience when preparing the dough, the bread will come out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Homemade rye bread, complemented by nuts and dried fruits, is very useful product, since it has a positive effect not only on the digestive system, but also on health in general.

Such bread is not entirely easy to prepare, however, it is tastier than store counterparts, it turns out to be more aromatic and rather unusual.

Do not think that cooking such a healthy pastry will be too difficult, since novice housewives will only need to follow the recommendations and instructions that were given in the recipe.

So, for the preparation of rye homemade bread with dried fruits and nuts, you only need such components as:

• raw hazelnuts (52 g);
• high quality wheat flour (210 g);
• dried apricots large juicy (54 g);
• flower honey (at your discretion);
• rye flour of the best quality (120 g);
• dark and large raisins (52 g);
• Whole wheat flour (210 g);
• filtered water (260 ml);
• table salt of the finest grinding (12 g);
• milk whey (120 ml);
• dry fast yeast (12 g).

Preparation:

All types of flour must be sifted into the most suitable bowl, after such a sifting process the product is better saturated with oxygen, and the baked goods will end up being fluffier. Yeast should be thrown into the same container with flour, and, preferably, use fresh, not dry. If fresh yeast was used, then it will be necessary to grind it thoroughly with flour until crumbs appear, then add a little salt additionally. Combine filtered water with whey, add it to the container where the dough is, then pour in honey, then knead a dough that should not stick to your hands.

Before you start kneading the dough, you will need pour boiling water over all the dried fruits, leave them for about twenty minutes, as soon as the allotted time has passed, transfer them to a colander so that the excess liquid is all over the glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

You need to grease a bowl of the most suitable size with refined vegetable oil, you need to roll a ball out of the dough, and place it in a prepared dish. In some warm place, leave the dough bun for several hours, having covered it with a towel.

As soon as the bun made of dough increases several times in size, you need to transfer it to the work surface, sprinkled with flour and knead again. Divide the prepared dough into two equal parts and create sausages that will resemble bread in their shape... Transfer the blanks for rye bread to a baking sheet, pre-covered with parchment and additionally greased with some cooking fat.

Leave the rye bread for proofing for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Then reduce the temperature to 180 degrees for another fifteen minutes to cook bread.

Recipe for delicious bread with milk

Among the many recipes, special attention can be paid to this. The bread, which contains milk, turns out to be very tender and pleasant to the taste. Any housewife, having tasted such a delicacy at least once, will definitely appreciate it. And it will not be surprising if she takes note of detailed description preparation of wonderful baking.

Now in more detail:

Foods you need: four cups of flour, 300 ml. sour baked milk, two or three large tablespoons of sunflower oil, two tablespoons of warm water, one large spoonful of sugar, one small spoonful of salt, pressed yeast - ten gr.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After that, let it stand for about ten or fifteen minutes. Then add salt, butter and milk. After that, gradually add flour. Followed by knead the dough. Transfer the resulting product to a pre-oiled bowl, put her in warm for an hour or an hour and a half, beat and let the dough rise. Then knock down again and put in a baking dish. Leave the mass for a while. When the future bread rises, then it should be sent to the oven preheated to 200 degrees and leave for an hour.

In Russia, it has long been customary to constantly be on the table delicious bread... 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 crust of bread.

At the moment, there is a huge number of different types of bread - wheat, yeast, even gluten-free varieties, however, it is rye that takes its special place in the human soul. As they say experienced housewives, it is quite easy to make such bread even in a home oven. At the same time, it will turn out to be many times tastier than the store one, with an amazing crispy crust.

Classic recipe

Although now you can always find rye bread in the supermarket, it is the classic bakery product is quite rare. If it is probably possible to find a similar one to your 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 is distinguished by the largest amount of nutrients, therefore, like whole grain, it can do very little harm to health. If you want to eat bread, then it is rye bread that should be the hostess's choice.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

Presenting rye bread, one immediately remembers a special, dense crumb with a special, unique 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 easy enough 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 tablespoons. l.

Cooking time: about a week.

Caloric content: 134 Kcal per 100 g.

Cooking sourdough rye bread in the oven:

1. To prepare this type of bread, it is worth making a sourdough. It will not use yeast, so some of it can even be frozen. For starter, 4 tbsp are mixed. 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 mature for 5 days in a warm place. Fermentation is shown here in the form of bubbles;
2. When the sourdough is ready, you can start making the dough. Pour the remaining flour into a large bowl. This is where the mixture will be kneaded. Honey, salt and water are added to the flour. The dough is thoroughly kneaded until smooth, you can use a spatula. The leaven is added to the dough and mixed again. The last ingredient will be butter, which will help the dough not stick. The dough is brought to the desired consistency, adding flour or water if necessary;
3. The dough is laid out in a greased form, which is covered so that the dough reaches 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 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 will give rye bread an amazingly 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.

Caloric content: 200 Kcal per 100 g.

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

1. Kefir is mixed 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 over the flour mixture;
3. A deepening is made in the flour slide. It is into it that kefir is gradually poured into. The dough should be kneaded slowly 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 a 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 is settled for another 30. The oven temperature is 200 degrees.

How to bake wheat rye bread

At this point, the most classic of all existing recipes has a fairly wide variety of digressions that add their own flavors to the harmony of the recipe. However, one thing remains practically unchanged - the uniform amount of flour used, both wheat and rye.

Ingredients:

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

Cooking time: 2 hours 30 minutes.

Caloric content: 222 Kcal per 100 g.

1. The first step is to start by making the dough. For this, sugar and yeast are mixed, which are diluted with water. Everything should be mixed and left to ferment 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 your hands;
3. The dough is covered with a towel and left for an hour to come through. The volume will increase by about 2 times, after which it is kneaded again and laid out in a mold, after which it takes another half an hour;
4. The oven is preheated to 200 degrees, after which the bread is baked for about 45 minutes. The prepared bread is laid out of the mold and wrapped in a towel.

Cooking secrets

1. If you don't want to make bread leaven every time, you can use a portion of the previous one to make a new one. The taste of such bread will be more intense;
2. The aroma of rye bread can be simply enhanced with seasonings such as kvass or malt. You can also add coriander, cumin, raisins and other flavors;
3. Rye flour contains a much lower amount of gluten, therefore, in order to knead the dough correctly, you need to make much less effort than when cooking wheat;
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, since all this helps to normalize the bowel function. There is only one serious contraindication for consumption - rye bread is harmful if a person has serious diseases of the digestive tract such as gastritis or ulcers.

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

Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as a base for sandwiches and added as croutons to salads. You can make rye bread at home without the need for a bread maker. Many recipes are designed for baking bread in a conventional oven.

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

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

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

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

Ingredients for black bread

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

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

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

Rye bread recipes

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

Fast way to bake in the oven

To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than the recommended 5-10 ° C. This saves more heat when you open the door while placing the dough.

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

Traditional Irish bread

In Ireland, they say that real bread should be tender, aromatic and crumbly. For cooking by traditional recipe you need to take coarse flour or white flour, as well as:

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

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

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 oil, sunflower oil or vegetable oil. Sprinkle the top of the formed loaf with water and sprinkle with sifted flour.

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

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

Homemade bread without yeast

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

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

Classic rye bread recipe

The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. They take so much water that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the leaven 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 pre-dissolve honey in water: this way it will mix more easily and will not form lumps. Mix everything and add the sourdough and 30-50 ml of vegetable (preferably olive) oil. The finished dough is dense and elastic, non-sticky.

Bread is baked in an oven preheated to 200 ° C for 5-7 minutes. Then the degree is lowered to 150 ° C. Baking time is about 2 hours.

Lean rye bread

Lean yeast-free rye bread can be made with a simple sourdough 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 warm for 48-50 hours. Then add another 200 g of the mixture, cover with a cotton cloth and incubate for another 24 hours.

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

Hop Sourdough Bread Recipe

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

A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoon and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and placed in a warm place for 48 hours. It is possible to determine the readiness of the hop sourdough by a significant increase in volume.

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

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

The process begins with the preparation of the dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 l of warm water. Dough rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The required consistency is thick, non-sticky, with good elasticity.

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

Making custard bread

It is possible to cook rye bread in the oven at home using a more complex technology, involving the use of tea leaves. Custard bread has a sweet and sour taste and does not get stale for a long time. According to this recipe, it is proposed to bake black bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: starter culture 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. Spread the finished dough into a mold previously greased with cooking oil or butter, sunflower oil... The dough is left in the oven at 40 ° C for an hour, then the temperature is raised to 170 ° C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. 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 the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of caraway seeds and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

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

It is more convenient to knead the dough for Riga bread using a submersible mixer. To do this, spread the dough in a bowl, 40 ml of warm water, tsp. 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. The finished dough is spread on a flat surface, sprinkled with flour, and a loaf is formed. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, a bowl of boiling water is placed under the baking sheet.

For 10 minutes, rye bread is baked in the oven 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 of walnuts;
• 0.3 kg of flour from wheat grains and the same amount of rye;
• Basil bunch;
• About 350 ml of water;
• Ch.L. baker's yeast;
• A couple of tablespoons of olive oil;
• Salt.

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

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

Put the bread on a baking sheet (you can cover it parchment paper, grease with butter or margarine, sprinkle with flour) cover with a towel and allow 20-30 minutes to rest. Baking conditions: 30 minutes and 200 ° C.

Flaxseed Bread Recipe

You can also bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, pre-make a dough of 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.

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

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

Lithuanian bread with beer

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 be as thick as sour cream. Leave the starter culture at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.

A dough is made from a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water. For the dough, take all the resulting dough, 250 g each of rye and wheat flour, tbsp. dark thick honey and caraway seeds, 3 tbsp. sugar and half a glass of bergamot tea. Mix everything well, form a loaf and leave for a few to prove.

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

Homemade Borodino bread

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

• 0.4 kg of peeled rye flour;
• 0.2 kg bitches 1 or 2 wheat varieties;
• 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 chopped coriander.

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

Bread with malt

The recipe for malted bread is similar to Borodinsky: 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 l 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 each 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 preheated to 180 ° C.

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours turns out to be lush, aromatic and retains nutritional and beneficial features in a week. For cooking you need to take:

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

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 plastic wrap. Leave the resulting dough for proofing in a warm place for an hour or two. Then they are transferred to a baking sheet, crushed, a loaf is formed and another 2-3 hours are allowed to rest. Bake in an oven heated to 230 ° C for 20 minutes. To prevent the loaf from getting dry, place a tray with hot water under the baking sheet.

Homemade rye coffee bread

Dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tablespoons 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 (1st or 2nd grade) 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 finished dough and mixed with flour. The dough is spread on a flat surface, sprinkled with rye flour... The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, knead, grease with oil again and give another hour and a half for lifting.

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

Rye bread on rice broth

For cooking take:

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

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

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