Lovers of starchy foods will undoubtedly appreciate the taste of homemade rye bread. But the process of baking such bread is considered rather complicated, since the product contains many ingredients with nuances of application.

Therefore, we advise you not to experiment, but to use ready-made recipes: we will tell you how to bake rye bread at home in the oven with the addition of various ingredients.

Baking features

Before you start cooking, familiarize yourself with the basic principles and technologies that allow you to get the most delicious flour product.

Below we will tell you how to bake yeast-free rye bread and yeast bread at home in the oven, but both the first and the second cooking process have common features that are identical to the conditions for baking white wheat bread:

• flour itself will play a huge role in the quality and taste of rye bread. Therefore, do not skimp on ingredients and use flour strictly in the amount corresponding to the selected recipe. The flour should be soft and dry and form a non-disintegrating lump when squeezed in the hand;
• be sure to sift through the flour before you start kneading the dough. Then the bread will turn out to be soft, porous and fluffy;
• build on the recommendations for the temperature regime of baking indicated in the recipes. Whole wheat rye bread dough is very susceptible to different temperatures and will not always behave as planned;
• during proofing, do not overexpose the dough if you do not want it to burst in the oven;
• to evenly rise the kneaded dough, stick a few pasta into it;
• For better baking of the dough, place a container filled with water in the oven and sprinkle it on the inside of the appliance before starting cooking.

Advice: if you already have some experience in making such bread, you can try to make it with the simultaneous addition of rye and wheat flour.

Wheat-rye bread is kneaded in the oven according to any of the recipes; both types of flour are used for the dough - both wheat and rye - they are mixed in a 1: 1 ratio.

That's all you need to know to make delicious baked goods from recipes. Now let's find out a few proven simple recipes for rye bread at home in the oven with a photo.

Recipe for "Borodino" bread

The first recipe for rye bread with yeast at home in the oven is "Borodinsky". You will need 420 g of rye and 130 g of white flour, 50 ml of unscented butter, 150 ml of low fat milk, one and a half teaspoons of strong yeast, a large spoonful of sugar, a large spoonful of maltose syrup, and 1.25 liters of filtered water.

You will also need to prepare three large spoons of red malt, about 10 grams of fine salt, three small spoons of coriander seeds, and seeds and dried cumin for seasoning.

Start your preparation by grinding 2/3 of the seeds. They should be mixed with malt - and add half a glass of slightly cooled boiling water to the mixture for 30 minutes. After insisting, you can make a dough and make a yeast dough: yeast is diluted in warm milk, sugar and a couple of large tablespoons of wheat flour are added to them. All this is left for 15 minutes.

The next step is to sift the white and rye flour into a wide container. Mix flour, salt, add dough, cooled malt, molasses and the rest of the water, preheated to 38 degrees. Begin to knead the dough until you get a soft texture. The finished dough is covered and placed in a warm place.

When the size of the dough has doubled, you can crush the dough and divide into separate portions for special forms that will fit in the oven. The form with the future bread is placed for proofing at a temperature of 30 degrees in the oven for 30 minutes. After that, the surface of the bread is treated with warm water and seasoned with seeds.

How much rye bread to bake in the oven?

The bread is baked in stages at different temperatures:

• 15 minutes - 200 degrees;
• 25 minutes - 180 degrees;
• 19 minutes - 160 degrees.

Borodino rye bread is ready!

Another recipe with malt

In order to bake this rye bread recipe in the oven with malt, you will need 230 grams of rye and 250 grams of white flour, 5 to 15 grams of dry malt, two small spoons of salt, two large spoons of sugar, a bag of yeast, about 350 a gram of warm water and two large tablespoons of refined oil.

Start by mixing the two flours. Malt, salt, sugar and yeast are added to them. After mixing, warm water is added to the mixture, and the dough is kneaded until smooth. Next, oil is added to the mixture.

The dough is covered with foil - and left for one and a half to two hours to double. Next, grease the table and hands with sunflower oil - and start sculpting a ball from the workpiece. Press lightly on top of the dough to form a loaf of bread, and make some light cuts on the surface.

Now the future bread should be transferred to the prepared baking sheet, sprinkled with a little rye flour and covered with a towel for 30 minutes. After that, you can put the dough on baking and oven at a temperature of 180 degrees.

Attention! The dough is baked on the upper level of the oven for 50 minutes, after which the temperature rises to 250 degrees, and the bread itself is smeared with a brush with sunflower oil for extra shine.

After such manipulations, it remains to hold the bread inside for about three more minutes - and remove it from the oven. The malted bread will be tasty and fluffy, but you will have to cover it with a towel to get a soft crust as it cools.

How to make custard bread

For the preparation of custard rye bread, 30 g of yeast, 200 g of rye and 250 g of wheat flour, two tablespoons of refined sugar, 10 g of Evaporated Extra salt, two tbsp. tablespoons of rye malt.

150 g of white flour is mixed with malt and 300 ml of boiling water is poured in while stirring with a fork. Yeast is prepared separately, which is poured with 270 ml of warm water, mixed, salted and combined with sugar.

Flour brewed with malt must be combined with yeast and mixed. You will receive a dark brown liquid. Add the remaining flour here - and knead the dough. Leave it for 3.5 hours under a warm towel.

Preheat the oven to 220 C. For the best effect, place a bowl of water on the lower level. Remember the already risen dough, sprinkle with flour and put in a special form. Place again under the towel and wait about 25 minutes. After that, you can put the workpiece in the oven for 45 minutes.

Sourdough recipe

How to bake yeast-free rye bread at home in the oven? One option is to use a special starter culture. You can also cook it at home.

So, to create this ingredient in a yeast-free rye bread recipe at home, you will need about 10 large tablespoons of peeled rye flour, 10 g of sugar and 200 g of water. Prepare four large spoons of flour - and pour about 100 ml of cold water into them for a creamy mixture. Add sugar - and mix thoroughly. Then cover the consistency with a napkin - and leave for 24 hours.

After the day has passed, add two more tablespoons of flour and water to the leaven to get the original density again. Re-cover with a napkin for the same time. On the 3rd day, the leaven will have a sour smell.

Add flour and water again and leave the mixture to sit for another 24 hours as in the previous times. On the 4th day, it remains to add flour and water again, stir until the consistency of sour cream - and use the required amount of sourdough for baking.

Advice: keep such a starter in the refrigerator, but add flour every 7 days, otherwise it will lose its properties.

How to bake sourdough rye bread at home in the oven? In addition to such a preparation, in a recipe for rye bread in the oven at home with sourdough, you will need 300 ml of cold filtered water, previously brought to a boil, frozen vegetable oil, 4 cups of rye flour, about 300 ml of cooked sourdough, a little coriander, 10 g of salt, 50 g sugar, two large spoons of malt and 60 g shelled sunflower seeds.

Please note that this is a recipe for rye bread in the oven at home - no wheat flour.

Mix 1/2 rye flour with sourdough and cold water. Leave to raise for 5 hours: this will triple the volume of the workpiece. Brew the malt (you can use kvass instead) in 90 ml of boiling water, let it cool and pour into the dough, which is already infused. Add spices, salt, sugar and butter to the mixture and start kneading the dough.

Grease the baking tins with oil - and fill the dough, which is covered with a towel for 3 hours. As the dough rises in the oven, fill the tins about 1/3 full. Add the seeds and place the dough in the oven at 180 degrees for 45-60 minutes.

Rye bread with kefir and yeast

Another option is how to bake rye flour bread at home in the oven: this time we use kefir. For the dough, you need to take 150 g of wheat and 250 g of rye flour or with bran, st. a spoonful of refined oil, 200 ml of kefir, a teaspoon of dry yeast, sugar and garden salt.

Kefir (or yogurt) should be warmed up to room temperature. To this ingredient is added 150 ml of boiled water at a temperature of 30 degrees, as well as sugar and salt. Then add flour, yeast - and stir.

Make a depression and pour in the milk mixture, then knead the dough. Add water to remove excess thickness. Cover it with a napkin for 30 minutes. After half an hour, add the oil - and start crumpling until it is absorbed.

Ordinary rye bread with additives will turn out to be very tasty: you can use seeds, finely chopped dried apricots, prunes, other dried fruits and even garlic - in each case, the improvement in the taste of the finished product will depend on these components. They are added to the dough at the kneading stage, before placing in a baking dish.

Put the blanks on slightly warmed-up tins - and leave for a couple of hours for "proofing". After that, on a flat surface strewn with wheat flour, start making a round shape for the future bread.

Place it on parchment in a brazier for 30 minutes, covered with a towel. After that, cook for 40 minutes at a temperature of 200 degrees. Remember to spray the oven with water before baking.

The described recipes for making rye bread at home in the oven will help you get flour products of the desired splendor, softness and taste. Bon Appetit!

Video

To better prepare for the process of baking rye bread without wheat flour, avoid mistakes and make a good and fluffy loaf, watch the video of the process of baking rye bread in the oven at home:

Another story is about the peculiarities of baking sourdough rye-wheat bread in the oven:

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

1. How to make rye bread in a bread maker

In a bread maker, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so it is much easier to bake delicious pastries in it than in the oven. In addition, the time required for washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bowl of the bread machine:

• 1.5 cups rye flour;
• a teaspoon of yeast;
• a spoonful of olive oil or ghee;
• a glass of whey;
• a teaspoon of cumin;
• salt and sugar.

Place all the ingredients in the bread maker, close the lid and set the Rye Bread setting. You don't need to do anything else. The technician will do everything for you. The dough preparation and baking mode is 3 hours. During this time, you will receive a delicious and aromatic loaf.

2. We bake rye bread at home in a slow cooker

Now many people have a multicooker at home. Housewives use this device for preparing not only soups and main courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following foods:

• 350 g rye flour;
• a tablespoon of wheat flour;
• a teaspoon of dry yeast;
• a glass of milk;
• a teaspoon of salt and sugar;
• 50 g of vegetable oil;
• garlic;
• coriander.

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

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Prove the bread for 30 minutes. The product needs to be baked in the "Baking" mode for 1 hour.

The dough turns out to be steep, it is difficult to knead it. Don't add a lot of flour as this will make the lump even cooler.

3. How to cook rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well, wheat flour will help speed up the process. Mix it with rye in a 1: 1 ratio.

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g flour mixture and add each tablespoon of margarine and vegetable oil. Add a teaspoon of salt and chopped garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Prove for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. So that your first roll does not come out lumpy, you need to know a few secrets:

1. Be sure to cook the dough.
2. Knead the dough thoroughly.
3. Place the bread in a hot oven.
4. If you want a crispy crust, drizzle cold water over the hot bread after baking and cover with a towel.
5. Cook in a good mood.

Rye bread recipes

There are many ways to make rye bread. A mixture of rye and wheat flour is usually used as a base. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be sourdough, but yeast is used to make the meal faster.

1. Recipe for bread from rye flour with yeast

To make a fragrant loaf of bread, you need to prepare the following products:

• 300 g rye flour;
• 300 g wheat flour;
• 400 ml of warm water;
• 10 g dry yeast;
• 1 tablespoon sugar
• a spoonful of salt;
• 2 tablespoons of vegetable oil.

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

Sift wheat and rye flours and mix them together. Pour yeast water into flour mixture and stir. Knead hard dough. Cover it with plastic wrap and let it warm for 60 minutes.

After that, knead again and place in the mold for 40 minutes. Wrap the shape with cling film. This will allow the bread to rise. Place the bread in the oven.
The approximate baking time is 40 minutes. There is no need to lubricate the mold, there is no need to cover the bread with an egg mixture.

2. Recipe for rye bread with flax seeds

Very aromatic and tasty rye bread can be made at home without using a bread machine and multicooker. To do this, you need to mix rye and wheat flour in a 2: 1 ratio. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture on for 30 minutes. After a while, you will find a viscous air mass in the jar. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead hard dough. Leave it on for 1.5 hours. Knead the lump again and put it in the mold. Let rise for 40 minutes and bake in the hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle with cold water before placing the bread in the oven.

3. Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. Sourdough or soda is used as a "lifting mechanism". It takes a long time to prepare bread with sourdough, since the nutrient mixture takes 3 days to raise the flour.

If you need bread urgently, use the baking soda recipe. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with baking soda and nuts. Take 500 g of flour, and 100 g of nuts, ½ teaspoon of soda. Pour a little vegetable oil into kefir.

Mix the liquid with flour. Knead hard dough. Try to do everything quickly, as the dough from long storage can settle. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

4. Recipe for sourdough rye bread

This is an old recipe that uses malt or a special leaven instead of yeast. To prepare the starter culture, you need to take 100 g of flour and water. Rye flour is required. You should get a mass that resembles pancake dough in viscosity.

Pour this mixture into a jar and put in a warm place for 2 days. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g flour and 100 g water to the mixture. Leave the mass for another day. Now put the starter culture in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (equal amounts of rye and wheat flour). Pour 50 ml of melted butter into the sourdough. Pour the viscous mass into the flour and knead the tough dough. Don't forget sugar and salt.

Form a loaf of dough and leave for 3-4 hours. When the bread works well, sprinkle with water and sprinkle with flaxseeds or caraway seeds. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very aromatic. In addition, it does not mold for a very long time. There is no harm from it, like from baking with yeast.

5. Recipe for Lithuanian beer bread

This is a unique recipe for spicy bread. The taste is slightly sweet. A mixture of yeast and beer is used as a leavening agent. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

Ingredients:

• 500 g flour mixture (rye flour + wheat flour);
• a teaspoon of yeast;
• half a glass of kefir;
• a glass of dark beer;
• a tablespoon of honey;
• salt;
• 2 tablespoons of sunflower oil;
• egg.

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

6. Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Dough is prepared from 200 ml of milk, 20 g of pressed yeast and a spoonful of honey. After the liquid "cap" appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese and chop the nuts in a meat grinder. For one loaf, you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead a soft dough. Leave it alone for 2 hours. Knead the dough and form into bread. Place the items in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and find the one that works best for you.

Recently, it has become very popular to bake homemade sourdough bread. Someone considers this bread to be yeast-free and very useful (in fact, yeast grows in the leaven). I just love to bake homemade bread. And high-quality and tasty rye bread without sourdough will not work. Rye bread with yeast will be sticky, as if not baked. In addition, at home, no one limits your imagination - you can. add dried fruits, nuts, cumin or coriander if desired. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared to anything - it creates a special comfort in the house. Your family will appreciate your efforts.

Ingredients:

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

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

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the starter culture. 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 sourdough jar in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake delicious homemade rye bread.

How to make homemade rye bread

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

2. Dough at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to put the dough at night. For example, it was kneaded at 12.00 at night and in the morning it is ready. Add salt to the finished dough, the rest of the flour (300 - 350 g). Stir conveniently with a wooden spatula.

3. The dough turns out to be very thick, it is a little difficult to stir it, but the spatula successfully copes with this task. Later, during proofing, it will become slightly more liquid. It is not necessary to knead for a long time, it is enough just to mix well so that there are no lumps. We cover the dishes 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 can prepare for baking.

5. Simple aluminum bread molds can be used. They must first be greased with vegetable oil so that the bread can be easily obtained after baking. From this amount of dough, three loaves of about 350 grams are obtained. Divide the dough into three parts, place in molds and carefully align. 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, so that the bread does not overstay. If you have an electric oven, choose the convection mode - everything is baked evenly on it. The finished bread is taken out of the molds and placed under a towel to cool.

Homemade rye bread recipes

You can not name a dish more delicious than a hot homemade, aromatic bread, only in the heat of the heat, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate such one yourself and bake delicious homemade rye bread with your own hands, making your friends and loved ones happy.

It is not very easy to bake rye bread, but if you learn some wisdom, know the sequence and stock up on suitable products, you can master the science of baking quickly and thoroughly. This will help the most proven and homemade recipes, which will come in handy more than once and will definitely please everyone who will taste your homemade bread.

Homemade rye bread in the oven

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

This bread recipe is very successful, and most importantly delicious, it does not differ in any way from expensive quality bread in the store, but since it is homemade, it will definitely bypass any purchased baked goods in terms of taste. We start by diluting the malt in hot water, stirring the mixture very thoroughly, leave, covered, until it becomes barely warm.

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

In a separate bowl, you need to mix honey and sugar, and dilute all this well 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 rise for no more than 3 hours.

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

Homemade rye bread in a bread maker

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

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

Homemade bread infuser

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

The brew is prepared from a mixture of flour, malt and coriander, poured over with boiling water. The tea leaves must be put in a warm place before they cool down, it can be transferred to 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 add the already cooled tea leaves, then molasses or honey diluted in water, and then - the rest of the ingredients, put the bread maker on the "kneading dough". When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave up to 3 hours. After - for 1 hour and 10 minutes you need to put the bread in the "baking" mode, with a medium crust. Let it cool down and taste the delicious homemade rye Borodinsky bread.

Homemade rye bread with yeast

• 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 need two vessels, in the first we need to mix half of the existing 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 tea 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 on the list to the mixture. Mix well, if necessary, you can add one or two tablespoons of flour. Then we form rolls of homemade bread and put them on baking paper, send our bread into 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 products, it will definitely please everyone, whoever tastes it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

• Rye flour - 250 grams.
• Barley flour - 250 grams.
• Baking powder - 1 sachet.
• Butter - 100 grams.
• Sugar - 50 grams.
• Whey - 1 cup
• 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 mold.

Making such homemade rye bread is very simple and quick, 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 butter by rubbing it with your hands and dilute with whey. Mix everything well, adding nuts, knead the dough.

Spread the form with butter, 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 glass.
• Dry yeast - 11 grams.
• Malt - 15 grams.
• Water - 300 milliliters.
• Honey - 70 grams, it is better to take buckwheat.
• Sugar - 2 teaspoons.
• Salt - 1 teaspoon.
• Olive oil - 5 tablespoons.
• Raisins - 100 grams.
• Dried apricots - 50 grams.
• Pepper, sweet, Bulgarian, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker, this will significantly reduce the cooking time and will delight the whole family. We mix all the ingredients, which we then fill with water and mix well. Then we send it to the multicooker bowl pre-greased with sunflower oil for 3 hours in the "bread" mode.

After this time, you need to sprinkle the table with flour, on which put the dough from the multicooker bowl, knead the dough well, and send it back to the multicooker on the bread mode for another 1 hour. After the allotted time, open the multicooker, turn it over into a plate or on 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, try it with different additives, for example, butter or cheese, salmon and herbs.

Homemade rye bread with coffee

• Rye flour - 1 glass.
• Wheat flour - 1 glass.
• Dry yeast - 2 teaspoons.
• Salt - 1.5 teaspoons.
• Ground black pepper - 1 teaspoon.
• Natural ground coffee - 2 teaspoons.
• Water - 330 milliliters.
• Poppy - to sprinkle the bread.
• Yolk - for greasing bread.

We brew strong coffee, which we add, while still hot, in 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 remnants of rye, and all the wheat flour, as well as salt, mix again and leave to come up for 40 minutes.

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 it with whipped yolk and sprinkle our homemade rye bread with poppy seeds. We put 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 spices, nuts and other not boring ingredients.

Rye bread recipes

• By leaps and bounds
• With flax seeds
• On soda
• With sourdough
• On beer
• With cheese and nuts

Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very healthy, as it contains a lot of fiber, vitamins and microelements. It contains one and a half times more iron than products made from wheat flour.

You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread maker. It all depends on whether you have household appliances. But bread baked in the oven is also very tasty. The only difference is in saving time.

How to make rye bread in a bread maker

In a bread maker, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so it is much easier to bake delicious pastries in it than in the oven. In addition, the time required for washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bowl of the bread machine:

1.5 cups rye flour;

a teaspoon of yeast;

a spoonful of olive oil or ghee;

a teaspoon of cumin;

salt and sugar.

Place all the ingredients in the bread maker, close the lid and set the Rye Bread setting. You don't need to do anything else. The technician will do everything for you. The dough preparation and baking mode is 3 hours. During this time, you will receive a delicious and aromatic loaf.

We bake rye bread at home in a slow cooker

Now many people have a multicooker at home. Housewives use this device for preparing not only soups and main courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following foods:

350 g rye flour;

a tablespoon of wheat flour;

a teaspoon of dry yeast;

a teaspoon of salt and sugar;

50 g of vegetable oil;

coriander.

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

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Prove the bread for 30 minutes. The product needs to be baked in the "Baking" mode for 1 hour.

How to make rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well, wheat flour will help speed up the process. Mix it with rye in a 1: 1 ratio.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. So that your first roll does not come out lumpy, you need to know a few secrets:

Be sure to cook the dough.

Knead the dough thoroughly.

Place the bread in a hot oven.

If you want a crispy crust, drizzle cold water over the hot bread after baking and cover with a towel.

Cook in a good mood.

Rye bread recipes

There are many ways to make rye bread. A mixture of rye and wheat flour is usually used as a base. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be sourdough, but yeast is used to make the meal faster.

Yeast Rye Bread Recipe

To make a fragrant loaf of bread, you need to prepare the following products:

300 g rye flour;

300 g wheat flour;

400 ml of warm water;

10 g dry yeast;

1 tablespoon sugar

2 tablespoons of vegetable oil.

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

Sift wheat and rye flours and mix them together. Pour yeast water into flour mixture and stir. Knead hard dough. Cover it with plastic wrap and let it warm for 60 minutes.

After that, knead again and place in the mold for 40 minutes. Wrap the shape with cling film. This will allow the bread to rise. Place the bread in the oven.
The approximate baking time is 40 minutes. There is no need to lubricate the mold, there is no need to cover the bread with an egg mixture.

Homemade rye bread recipe with flax seeds

Very aromatic and tasty rye bread can be made at home without using a bread machine and multicooker. To do this, you need to mix rye and wheat flour in a 2: 1 ratio. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture on for 30 minutes. After a while, you will find a viscous air mass in the jar. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead hard dough. Leave it on for 1.5 hours. Knead the lump again and put it in the mold. Let rise for 40 minutes and bake in the hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle with cold water before placing the bread in the oven.

Recipe for yeast-free rye soda bread

There are several options for making rye bread without yeast. Sourdough or soda is used as a "lifting mechanism". It takes a long time to prepare bread with sourdough, since the nutrient mixture takes 3 days to raise the flour.

If you need bread urgently, use the baking soda recipe. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with baking soda and nuts. Take 500 g of flour, and 100 g of nuts,? a teaspoon of baking soda. Pour a little vegetable oil into kefir.

Mix the liquid with flour. Knead hard dough. Try to do everything quickly, as the dough from long storage can settle. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Sourdough rye bread recipe

This is an old recipe that uses malt or a special leaven instead of yeast. To prepare the starter culture, you need to take 100 g of flour and water. Rye flour is required. You should get a mass that resembles pancake dough in viscosity.

Pour this mixture into a jar and put in a warm place for 2 days. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g flour and 100 g water to the mixture. Leave the mass for another day. Now put the starter culture in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (equal amounts of rye and wheat flour). Pour 50 ml of melted butter into the sourdough. Pour the viscous mass into the flour and knead the tough dough. Don't forget sugar and salt.

Form a loaf of dough and leave for 3-4 hours. When the bread works well, sprinkle with water and sprinkle with flaxseeds or caraway seeds. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very aromatic. In addition, it does not mold for a very long time. There is no harm from it, like from baking with yeast.

Lithuanian beer bread recipe

This is a unique recipe for spicy bread. The taste is slightly sweet. A mixture of yeast and beer is used as a leavening agent. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

500 g flour mixture (rye flour + wheat flour);

a teaspoon of yeast;

a glass of dark beer;

a tablespoon of honey;

2 tablespoons of sunflower oil;

egg.

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

Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Dough is prepared from 200 ml of milk, 20 g of pressed yeast and a spoonful of honey. After the liquid "cap" appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese and chop the nuts in a meat grinder. For one loaf, you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead a soft dough. Leave it alone for 2 hours. Knead the dough and form into bread. Place the items in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

Bake black bread at home in the oven simple recipe

Rye bread is undoubtedly one of the most interesting products in terms of taste and preparation.

It is very difficult to prepare it and many professional chefs consider rye loaves to be a masterpiece among their pastries.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does it disappear from the table at such a speed, but if hot loaves of rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are a lot of technologies and recipes that allow you to bake fragrant "black" bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, on a specially prepared sourdough or brewed.

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When such flour is squeezed into a fist, the resulting lump does not disintegrate immediately, but when you press your finger on the surface, a print pattern should remain on it.

Before kneading the dough, the flour is sieved without fail. Sifted flour bread turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature regime. Baking rye bread at home in the oven should be strictly following the instructions, this is due to a different recipe for the dough, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 g high-quality rye flour;

50 ml non-aromatic, rast. oils;

150 ml low fat milk;

130 g white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. tablespoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried caraway seeds.

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and, pouring in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dissolve instant yeast in warm but not hot milk. Add all the sugar at once, 2 tablespoons of white flour and, stir well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, transfer two types of flour: rye and white baking flour on a fine sieve, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process the hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and set aside warm.

8. The readiness of the dough for further processing is determined by doubling the volume, or even slightly more. Lightly knead the dough and, dividing into portions, arrange in the tins prepared for baking.

9. Turn on the oven and slightly preheat it (up to 30 degrees), remove the tins with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the matched bread with warm, never cold water, sprinkle with the remaining seeds.

11. Bake such bread first for a quarter of an hour at 200 degrees, then twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Brewed rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l .;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp spoons.

1. Mix white flour (150 gr.) With malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring in boiling water, stir well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the malted flour and dissolved yeast and stir until smooth. The result is a dark brown liquid flour mass.

5. Pour all remaining flour into the liquid flour mass and knead a tough, non-sticky dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the lower shelf and heat it to 220 degrees.

8. Pound the larger dough with your hands, sprinkle with flour and transfer to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough is fine, place the roasting pan in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will "ripen".

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten Art. spoons of coarse rye flour;

10 grams of sugar;

A two-hundred-gram glass of water.

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour in granulated sugar, stir several times, with short interruptions, and cover with a cloth napkin, leave for a day.

3. At the end of the time, stir in 2 more tablespoons of flour and dilute with water to the same consistency. Leave it under a napkin for another day.

4. Please note that the leaven should not be thick, so when adding flour, always dilute it to thickened sour cream with cold boiled water.

5. On the third day, the leaven acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, dilute with water if necessary and leave again for a day. The leaven will be fully ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and close the remaining part tightly, put it in the refrigerator for storage.

8. The storing starter culture must be “fed” with flour once a week, otherwise it will “perish”.

Homemade rye bread in the oven with sourdough

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter culture according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaceable with dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour specified in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave to rise for 5 hours. In the process of dough, it will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the brew that has come by this time.

3. Add spices, sugar and salt, add butter and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with a cotton or linen cloth (s), for a distance of 3 hours. It is recommended to fill out the forms with dough by one third.

5. Sprinkle dough with peeled seeds and bake in a warm oven.

6. Bake for 45 minutes to an hour at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 g white and 250 gr. rye, coarse flour;

Refined, non-aromatic oil - 1 tbsp. l.

200 ml of yogurt, or sour kefir, low-calorie;

1 tsp dry yeast;

Cage salt and granulated sugar - 1 tsp each.

1. Warm milk products in advance to room temperature.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. In a mixing bowl, add rye and baker's wheat flour, add yeast little by little and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process, you feel that it turns out to be excessively tight, add a little water.

5. Correctly kneaded dough is elastic, smooth and soft.

6. Cover the dishes with the dough with a cloth napkin and set to "rest" for half an hour.

7. Pour in a little and evenly oil, knead with your hands until completely absorbed.

8. Then transfer the dough to a slightly warmed-up mold and leave, covered with a “proofing” towel for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form it into a round loaf.

10. Transfer it to parchment in a brazier and leave, covered with a towel, for half an hour, for the final proofing.

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet in the oven, sprinkle the walls with plenty of water.

Fast, yeast-free, rye bread at home in the oven on kefir

Sour milk from "factory" milk, or medium-fat kefir - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A bit of a mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (yogurt), mix with baking soda and leave for a quarter of an hour on the table. You should not do this on a stove or in a microwave oven, preferably on a battery or by placing a container with sour milk in warm water.

2. Then combine salt, granulated sugar and the Provencal herb mixture in a separate bowl. Pour in the increased kefir and knead the dough, very little by little adding the sifted flour.

3. We take the whole portion of rye flour, and first you should take one glass of wheat flour and then, when kneading, adjust the thickness of the dough with it. It should be quite soft and not liquid.

4. Cover the mold, or the brazier with parchment, transfer the kneaded dough into it and set it to "rest" for a quarter of an hour, covering with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven for heating.

5. After that, make a longitudinal incision and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with caraway and coriander, about 8 g;

50 grams of malt;

300 ml of water (brewed);

Baking flour - 650 grams;

10 grams of fresh (bread) or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp evaporated (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the dough brew. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with the infusion with foil and put it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.

2. Next, start making dough. Dilute the brew with a glass of cold water. Add yeast, stir to dissolve, and add the whole serving of wheat flour. After finally stirring everything, let it stand and come up to the dough for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after slightly cooling, add the mixture to the matched brew.

5. Gradually adding wheat baking flour, knead a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough sit.

6. After two hours, transfer the dough to the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough to a mold or simply on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and softened a little, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

To ensure that the bread rises evenly when baking, stick pasta in the dough in several places.

Rye bread will bake better with a container of water in the oven. Also, before putting the brazier with the dough, sprinkle the walls of the oven with plenty of water.

Children love "Karelian" bread very much, you can experiment with the recipe to please your naughty little ones. So, raisins with dried apricots are well replaced by candied citrus fruits, except that it is worth slightly reducing their number. The rye bread with the addition of small pieces of hard marmalade is simply delicious.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.

A simple recipe for rye bread in the oven with step by step photos

Hello dear readers. I, like most people, begin to think about healthy food. Today in this series there will be a simple recipe for rye bread. I will bake it in the oven, we have neither a bread machine nor a multicooker, but it may appear soon. We did not come to such a decision, to bake the bread ourselves. It started gradually, we could eat one loaf in a day, or in a week. Our children are not very fond of bread. And recently, in a supermarket, they bought gray bread with seeds. So both the children and me liked it so much that we can eat it in one sitting.

We began to take such bread every day. But it is too fluffy and airy, so we thought, maybe we can bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

A simple rye bread recipe

My parents constantly bake bread at home, but their recipes are too wise, and besides, from white flour, and we wanted to start simple so that everyone could repeat it. After searching the Internet, we found many recipes. Even barley has already been sprouted for malt. But today I wanted to bake rye bread, and the malt is not ready yet. So we found a simple recipe for delicious bread.

Rye bread composition

• Rye flour 200 grams (1.5 cups)
• Wheat flour 200 grams (1.5 cups)
• Warm boiled water 370 grams (1.5 cups)
• Dry yeast 1 tablespoon
• Sugar 1.5 tablespoons
• Salt 1 teaspoon
• Vegetable oil 1.5 tablespoons
• On request, cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, fill with warm water. I added 1.5 cups of water. Cover with a towel and put in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but the white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two kinds of flour. Because if you take only white flour, then rye bread will not work. Well, if you take only rye flour, then the bread will turn out to be sticky and poorly baked. Usually proportions of 50/50 and 60/40 are used. And who takes 60% of rye flour, but who takes white. It all depends on your taste.

After 20 minutes, the yeast came up, and we add vegetable oil to it. Pour the yeast water into the prepared flour, and mix well with a spoon.

It turns out to be a rather sticky dough. Cover with a towel and put it in a warm place for three hours. I ask the specialists not to judge us severely, I bake bread with my own hands for the first time. So many things I have not baked in my life, but bread has not happened.

While the bread is coming up, I prepare the mold. I grease the form with vegetable oil, sprinkle with flour. Although I think that vegetable oil alone was enough. Now I put the dough into the mold. Since our children fell in love with bread with seeds, I sprinkle seeds on top.

Cover with a towel and put in a warm place for 20-30 minutes. The dough should double in size. I put it in the microwave, though before that I put a pot of hot milk, and the microwave was warm and humid. This is recommended by experienced bakers, although my parents do not do this, and their bread turns out to be lush and tasty.

After the rye bread doubled, it even came up earlier than three hours later, but I still put it after three hours so as not to break the recipe. The bread was baked for about 40 minutes, at a temperature of about 200 degrees. I have a gas oven, so the temperature is approximate. After baking, I left the bread for another 15 to 20 minutes in the oven.

The bread was baked well, it turned out very tasty. The weight of our bread is 450 grams. Next time I will do more, I really liked the taste of the bread. And the children began to collect seeds from the hot one, barely had time to take a picture with the seeds.

But my baking did not end there. I liked the taste but didn't like the look. And I continued to bake bread, and of course the results were recorded.

Above in the photo, these are samples already with ground coriander inside, and not ground on top. It turned out very tasty, but the bread sat down. I used less dry yeast. The bread went very well, but sat in the oven.

But below I have already tasted fresh yeast. The bread went very well, and as you can see in the photo, even a little airy, although I used only 30 grams of yeast for a double rate of flour. I also added half a glass of seeds to the dough, next time I will add more. It's just that our seeds are not stored at home, they quickly disappear. What else we noticed, this bread is crumbling, which is on raw yeast.

We also tried to make the dough not so sticky, but it didn’t work. And they added flour and butter to the dough, it's still sticky dough.

And now my next turn will be yeast-free bread, so to speak, living bread. The leaven is already being done. So come visit, there will soon be a step-by-step recipe, live, yeast-free, real rye bread in the oven.

How to bake rye bread at home in the oven

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 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 experienced housewives say, making such bread is quite simple 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.

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.

• 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 sourdough, 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.

• 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.

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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.

• 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 a sourdough bread 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 useful substances, 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.

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

Rye bread in the oven. Recipe

The topic of healthy eating is of concern to many people. Unfortunately, the products of many bakeries and bakeries are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

• rye flour - 250 grams;
• wheat flour - 170 grams;
• fresh yeast - 10 grams;
• warm kefir - 170 ml;
• boiled water at room temperature - 80 ml;
• salt and sugar to taste;
• butter - 10 grams;
• cumin - half a tablespoon;
• flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, let's get to the dough first. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Whisk all ingredients until smooth, then leave the mixture alone for five minutes.

When the yeast is swollen, add four tablespoons of rye flour and two tablespoons of wheat flour to it. Stir the food again, then close the bowl tightly with the lid. Send the dough to a warm place for an hour and a half.

When time has passed, mix the base with the oil, flaxseed, and remaining flour. Knead the dough and let rise. After two and a half hours, you can bake the bread. Transfer the dough to a board, crumple and place in a baking dish. If you want the loaf to turn out lush, then cover the workpiece with cling film and let the workpiece rise again.

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

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

Homemade rye flour bread in the oven

This time we propose to knead the dough with kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

• rye flour - 450 grams;
• wheat flour - 250 grams;
• dark kvass - 500 ml;
• olive oil - three large spoons;
• salt - a tablespoon without a slide;
• dry yeast - one tablespoon;
• rye bran and flax - three tablespoons each.

Below you can read a simple recipe for oven-baked rye bread.

Pour the kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, combine the yeast and salt. Pour in the dry mixture of warm kvass and oil. Stir the ingredients until the mixture is smooth.

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

When the specified time has elapsed, knead the dough again and divide it in two. Oil two rectangular silicone molds. Put the blanks in them and level the surface. Cover the dough again with a cloth and let it sit for half an hour.

Bake the bread 50 minutes until tender.

Brewed rye bread

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

Ingredients:

• peeled rye flour - 200 grams;
• wheat flour of the first grade - 110 grams;
• dark dry malt - three large spoons;
• ground coriander - one tablespoon;
• buckwheat (or any other) honey - two spoons;
• small dark raisins - 60 grams;
• chicory powder - one spoon;
• boiling water - 220 ml;
• sunflower oil - two tablespoons;
• coarse table salt and caraway seeds - one teaspoon each;
• balsamic vinegar (dark) - tablespoon;
• dry yeast - one and a half teaspoons.

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

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

Pour oil and vinegar into the bowl of a bread machine, add salt and honey. Sift both flours into a suitable bowl, then combine with caraway seeds, yeast, and raisins. Whisk all dry foods and then transfer to a bread maker. Set the kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for a while. Form the dough into a loaf and place in a greased baking dish. Cover the food with cling film and let rise for an hour and a half.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and sprinkle the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to make a delicious aromatic loaf without using yeast.

You will need the following products:

• three glasses of rye flour;
• half a glass of oatmeal;
• two glasses of kefir;
• one chicken egg;
• a teaspoon of soda (no slide);
• one dessert spoon of salt.

How to bake rye flour bread at home? Use this simple recipe.

Pour kefir into a deep container and mix with baking soda. As soon as the liquid starts to bubble, add salt and an egg to it. After that, you need to add a glass of flour and cereals. Stir the food and add the remaining flour to it.

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

Rye bread roll on onion skins

If you love to bring original culinary ideas to life, then take note of this recipe.

Required products:

• onion peel - one handful;
• water - 350 ml;
• white flour - 300 grams;
• rye flour - 200 grams;
• salt - two teaspoons;
• sugar - one teaspoon;
• dry yeast - two teaspoons;
• vegetable oil;
• one large onion.

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

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) to brew, and then add sugar and yeast to it. As soon as a lush "cap" appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it needs to be rolled out into a narrow, long layer. Place the fried onions on a surface and then roll the dough into a roll.

Cover the piece and let it sit for another 40 minutes. After that, transfer the future bread to a baking dish and bake it in the oven until tender. If you don't have time to design a roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that will be enjoyed by the whole family.

Festive loaf with nuts and dried fruits

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

Ingredients:

• serum - 450 ml;
• ghee - two large spoons;
• salt to taste;
• honey - two spoons;
• dry yeast - one sachet;
• whole wheat flour - 350 grams;
• rye flour - 150 grams;
• walnuts and peanuts - 70 grams each;
• sunflower seed - 50 grams;
• flax, raisins, dried cranberries and dried apricots - 50 grams each;
• sesame seeds - four tablespoons.

Festive bread made from rye flour at home is easy and quick to prepare.

First, sort out the dried fruits, rinse them and soak them in hot water. Then cut the dried apricots into small pieces. Break the walnuts and quickly fry in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, add yeast to it.

Sift flour and combine with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, brush them with oil and sprinkle with sesame seeds. Then transfer the dough to baking tins, cover them with plastic wrap and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and can be served to guests. If you prepare a treat in the evening, then the next morning a gorgeous breakfast awaits your family. Cut the bread into slices and carry it to the table with butter, hot tea or coffee.

Tea-infused yeast-free bread

If you have ripe sourdough at your disposal, be sure to use it for making homemade fragrant bread.

Ingredients:

• rye flour - two and a half glasses;
• sourdough - 200 grams;
• warm water - 80 ml;
• tea brew - 140 ml;
• sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Stir the food, cover it with a cloth and let it "mature" in the heat for three or four hours.

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

Lay out the workpiece on the table, and then give it the desired shape. To make it easier, keep your hands wet with water at all times. Grease the mold with butter and put the blank in it. After this, the test must be allowed to rise again.

Bake the bread in a well-preheated oven for ten minutes, then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or a match. So that the bread is covered with a golden crust, grease it with warm water. Remember to cool the treat for a few hours before serving.

Latvian rye bread with milk

Here's a quick and easy way to make delicious homemade treats. Usually rye bread is made from two types of flour, but this time we will only use one.

Ingredients:

• flour - 300 grams
• dry yeast - one teaspoon;
• water - 50 ml;
• milk - 150 ml;
• butter - 50 grams;
• caraway seeds, raisins and liquid honey - two tablespoons each;
• salt and sugar - half a teaspoon each.

Making rye bread at home in the oven is very simple.

Combine water and milk and then heat the mixture to 40 degrees. Pour it into the bowl of a bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, you need to dry it and mix with a spoonful of flour.

Place the dough on a board, sprinkle with caraway seeds and raisins. Continue kneading it with your oil-oiled hands. Give the finished dough the desired shape, put the future proofing bread on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve the treat with butter, cold cuts, or main courses.