Today, love for everything natural and domestic is increasingly embracing the world. More and more people prefer to cook their own products, which in most cases are bought in a store: boiled pork, sausages, ice cream and, of course, bread. Moreover, finding recipes is not at all difficult.

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Rye bread appeared in Russia in the 17th century, before that they mainly baked only wheat. But since then, black bread has been one of the favorites on the table. After all, it is both healthy (contains fewer calories) and tasty. And baking it is not as difficult as it seems.

homemade brown bread recipe

You can bake bread both in a bread machine and in a conventional oven. Only the technologies for preparing the dough will differ. In the first case, the hostess only needs to put food in the oven and get the finished product. In the second - you have to knead the dough yourself.

To make regular rye bread, you don't need as many ingredients as you might think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g of wheat flour; - 180 g rye flour;- 1/2 tsp salt; - 1/2 tsp. sugar; - 1.5 tsp dry yeast; - 1/2 tbsp. baking powder. The indicated dosage of products is enough for baking one half-kilogram loaf of black bread.

Making bread is not difficult. If you are going to do everything in the oven, then just load the products in the order indicated in the list. If you are planning self-cooking test, follow the instructions below. To begin with, slightly warm the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products in turn and mix thoroughly. Do not forget to add milk with yeast here. Your main task is to get a soft elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place closer to the battery. Beat a couple of times and then you can start baking. Put the dough in a mold, let it rise a little and put it in an oven preheated to 180-200 degrees. Leave for 40 minutes - an hour.

You can check the readiness of baking by simply piercing it with a long toothpick. If, after pulling it out of the bread, crumbs remain on it, then the baking is not ready yet.

To give special taste rye bread, you can sprinkle the dough (even before you send it to the oven) with caraway seeds. The taste of the product will be very interesting.

The recipe for traditional "Darnitsky" bread is as follows. To prepare you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp salt; - 1.5 tbsp. powdered milk or cream; - 1 tsp. cocoa - 1 tsp instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.

Sift flour beforehand. This is necessary so that she breathes, and the dough turns out to be more magnificent, while the bread is more spongy. Then lay out the ingredients for making bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a deepening in this mixture and add dry yeast, vegetable oil, water, vinegar into it. Mix everything very well and let the dough stand. Then place it in a mold and put it in the oven. After cooking, let the pastry cool and you can eat bread.

Borodinsky is also among the black breads. To prepare it, you will need sourdough (even if you make this bread in a bread machine). For a 750 g loaf you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp ground coriander; - 75 g of rye flour; - 250 ml of hot water. for the test: - sourdough; - 135 ml of water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g of rye flour; - 75 g of wheat flour of the second grade; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp dry yeast; - coriander for sprinkling.

You can buy specific products such as gluten, malt and dry sourdough in specialized bakery shops. Alternatively, you can order these products online.

First, make a starter. Sift rye flour into a bowl, add malt and ground coriander to it, pour boiling water over it and mix everything thoroughly. Then leave to brew for 2 hours. It is better if at this time you place the sourdough in a place where heat is well preserved - a thermos or a preheated oven.

Take care of the dough: stir the honey in water, then put the cooled sourdough on it and add all the other ingredients. Knead a soft and elastic dough. After kneading, flatten the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until cooked. Homemade variations of "Borodinsky" bread are no less tasty than store-bought ones.

What to consider when making brown bread yourself

If you knead the dough with warm water, you can use the accelerated baking mode (relevant for making bread in the oven).

Remember that black bread additives can be anything. If you don’t really like just rye bread, you can put cheese, fried onions, garlic, herbs and even sausage while kneading. The only thing to consider: such bread is stored for only 2 days and only in the refrigerator.

If you are going to use pressed rather than dry yeast, first dilute it in warm water and leave it to ferment for 20 minutes in a warm place. This will be the main condition for delicious baking.

Do not hide the cooked bread immediately in the bag. Let him breathe. Otherwise, it will get wet and spoil. With proper storage homebaked bread kept for about 4 days.

Baking bread in the oven is not a simple, multi-step, painstaking process. The cook who has mastered it is rightfully considered an ace. Let's try and we learn this useful thing.

To bake bread at home in the oven, you need a clear plan of action. First you need to determine what kind of bread in the oven we want to see: rye bread in the oven, bread in the oven with yeast, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, garlic bread in the oven, kefir bread in the oven . But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the option chosen necessary products, make up dosages, measure portions.

Bread at home in the oven will turn out only when all the rules are followed. Sift flour in time, accurately heat water or milk, knead the dough correctly, etc. Bread without yeast in the oven is also possible, but it taste qualities somewhat inferior to the traditional, although its benefits are not denied by experts. The Right Recipe bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Use the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you mastered should be homemade rye bread in the oven. It is very appetizing and fragrant, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become the “highlight of the program” of your holidays.

To bake bread in the oven, a recipe is required, because. the dosage of components is provided very exact. Even the simplest bread recipe in the oven consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.

When you learn how to make your own bread, when you are satisfied with your work called “bread in the oven”, recipes with photos should be shown to others. Step-by-step recipes for bread in the oven will be especially useful, as they are clear and understandable for beginners. The best way to remember how to cook bread in the oven is with a video.

People who adhere diet food, will be interesting recipe unleavened bread in the oven, bread croutons in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.

The taste of bread largely depends on the products, their freshness, quality, exact adherence to the recipe and dosing. Adding components "by eye" is unacceptable.

Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.

Forms for baking bread should be filled with dough by half or two-thirds of the volume so that it has room to rise. If you bake without molds on a baking sheet, you can put a large cabbage leaf, as they did in ancient times, baking bread in ovens.

Bread should be stored in wooden bread bins, enamel pans, covered with a towel or cloth. But it is better to store it in a ceramic sealed container.

Approach the preparation of bread should be with special respect, slowly. At the same time, our ancestors read prayers, asked for blessings from God, and only then they got to work.

In Russia, it has long been customary that there should always 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 loaf of bread.

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

Classic recipe

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

In fact, this type of bread is distinguished by the largest number of useful substances, therefore, like whole grains, quite a bit can harm health. If you want to eat bread, then rye bread should be the choice of the hostess.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

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

Ingredients:

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

Cooking time: about a week.

Calorie content: 134 kcal per 100 gr.

Cooking sourdough rye bread in the oven:

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

Rye bread on kefir in the oven

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

Ingredients:

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

Cooking time: 4 hours.

Calorie content: 200 kcal per 100 gr.

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

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

How to bake wheat and rye bread

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

Ingredients:

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

Cooking time: 2 hours 30 minutes.

Calorie content: 222 kcal per 100 gr.

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

cooking secrets

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

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

18.10.2019

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. Wheat and rye are mainly used for baking, the rest of the cereals are used as additives. Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread is on the table.

Rye bread in the oven

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

The preparation of dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes to start fermentation. In the meantime, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.

Video. How to cook wheat-rye sourdough

To cook bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size. After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish. In order to properly bake bread in the oven, the dough in the form must also come up a little, so cover it with a towel and leave it for half an hour.

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

By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.

The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour. And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.

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

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

Recipe for rye bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Homemade rye bread in the oven

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

Ingredients:

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

Cooking

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

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

Rye-wheat bread in the oven

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

Ingredients:

• 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 in grains.

Cooking

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

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

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

Video. Homemade bread without yeast, eggs and sourdough

The material is provided by the site "In the garden with your own hands" handmade-garden.ru Tips and experience of working with your own hands in the garden.

Hello dear readers. I, like most people, start thinking about healthy food. Today in this series there will be a simple recipe for rye bread. I will bake it in the oven, we don’t have a bread machine or a slow cooker, but it will probably appear soon. We did not come to such a decision, to bake bread ourselves, right away. It started gradually, we could eat one loaf a day, or we could eat it a week. Our children are not very fond of bread. And recently, in a supermarket, bought gray bread with seeds. So both the children and I 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.

Easy rye bread recipe

My parents always bake bread at home, but their recipes are too wise, and besides, they are made from white flour, and we wanted to start simple so that everyone could repeat. I searched the internet and found many recipes. Even barley has been sprouted for malt. But today I wanted to bake rye bread, but the malt is not ready yet. Here is 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
• Optional cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, pour 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 white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two varieties 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 sticky and bake poorly. Commonly used proportions are 50/50 and 60/40. And who takes 60% rye flour, but who white. It all depends on your taste.

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

It makes a pretty sticky dough. Cover with a towel and put it in a warm place for three hours. I ask specialists not to judge us strictly, I bake bread with my own hands for the first time. What have I not baked in my life, but bread has never been.

While the bread rises, I prepare the form. I grease the form with vegetable oil, sprinkle with flour. Although I think that one vegetable oil was enough. Now I put the dough in the form. Since our children love bread with seeds, I sprinkle seeds on top.

Cover with a towel and let thaw for 20-30 minutes in a warm place. The dough should double in size. I put it in the microwave, but 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 magnificent and tasty.

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

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

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

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 came up very well, but sat down in the oven.

But below I have already tried fresh yeast. The bread came up 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 norm of flour. I also added half a glass of seeds to the dough, next time I will add more. It’s just that we don’t store seeds at home, they quickly disappear. What else we noticed is that this bread crumbles, which is made with raw yeast.

I also tried to make the dough not so sticky, it did not work. And flour was added, and butter was added to the dough, it's still sticky dough.

And now my turn will be yeast-free bread, so to speak, living bread. The sourdough is already being done. So come visit soon step by step recipe, live, without yeast, the most real rye bread in the oven.

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

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

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

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

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

There are many 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, with specially prepared sourdough or brewed.

All this variety 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 squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

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

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

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring 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, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

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

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

5. Then pour in the dough that has increased in volume, 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, hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

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

Choux 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. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass 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 flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

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 bottom shelf, and heat to 220 degrees.

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster 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 it 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 cook a good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

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

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

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

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

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

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

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

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

60 gr. sunflower seeds (without husks).

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

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

3. Pour spices, sugar and salt, pour in oil and knead the dough.

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

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

6. Bake from 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 gr. white and 250 gr. rye, coarse flour;

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

200 ml curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Dairy products Warm up to room temperature ahead of time.

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

3. Pour the rye and baker's wheat flour into a mixing bowl, add the 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 in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

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

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

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

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” 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 a round loaf out of it.

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 with the dough in the oven, sprinkle it with plenty of water on the walls.

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

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. Do not do this on the stove or in microwave oven, best of all on a battery or by putting a container with sour milk in warm water.

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.

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

6. Bake the bread from 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 cumin and coriander, about 8 g;

50 grams of malt;

300 ml of water (in tea leaves);

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 boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the tea leaves for the test. Grind 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 tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

3. Before kneading the dough, soak pitted 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 cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead a soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

6. After two hours, move the dough onto 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 into a mold or just on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become a little softer, 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.

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the roaster with the dough, the walls oven sprinkle abundantly with water.

. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

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. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

Recipes for black bread. Dishes from black bread.

Black bread was the most popular in Russia. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.

But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

• Low calorie. Compared to white, rye pastries are less high-calorie. There are 200 calories in 100 g of the product
• Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
• The high content of amino acids, because of this, the black crust has a characteristic sour taste
• Beneficial effect on the intestines. Due to the high content of dietary fiber, it contributes to the rapid elimination of feces. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
• Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.

composition of black bread

Read the ingredients of the product carefully. Now rye is planted in small quantities. You can buy brown bread that does not contain rye. Usually, sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.

It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.

Yeast black bread: a recipe in the oven and bread machine

There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product a dark color and a pleasant aroma.

Recipe:

• 300 g rye flour mixed with 100 g wheat
• Add 11 g of dry yeast to the flour mass
• Add 220 ml warm water and 10 g sugar
• Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
• Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.

Black sourdough bread: a recipe in the oven and bread machine

For baking, you need sourdough, you can buy it or cook it yourself.

Sourdough Recipe:

• Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
• Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
• On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
• Leave for 24 hours, feed the starter again
• On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour

Keep the mixture in the refrigerator for a maximum of 7 days.

Sourdough Bread Recipe:

• Measure 500 ml of starter culture from a jar, feed the rest
• Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
• Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
• Add 25 ml of oil and stir again
• Cook rye bread
• If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
• Bake for 1 hour in the oven at 220°C

How to make homemade kvass from black bread

it delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.

Recipe:

• 500 g black bread cut into cubes and dry in the oven
• Add 5 liters of water to the breadcrumbs and leave for 48 hours
• Add 5 g of yeast and a glass of sugar, leave to infuse for a day
• Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
• You can put a few raisins in the finished drink and refrigerate

homemade kvass from black bread

it tasty addition for beer or first courses. The croutons are fragrant and crispy.

Recipe:

• Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
• Pour mixture over diced rye bread
• Place on a foil-lined baking sheet and bake in the hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

• Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
• Cut into cubes and leave
• Pour 70 ml into the pan olive oil. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
• Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C

• Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
• Slice fresh rye or Borodino bread and brush with dressing
• Fry in a pan with oil until golden brown

Highly tasty breakfast or addition to soup.

Recipe:

• Fry slices of black bread in a pan with butter
• While the pieces are hot, rub with garlic and sprinkle with salt.
• Grate cheese on a fine grater and sprinkle with hot pieces

This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip in egg mixture slices and fry in a pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it is better cut.

Recipe:

• Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
• In a separate bowl, mix softened butter with chopped dill and coriander
• Brush the pieces with fragrant oil
• Place a piece of fresh cucumber on top
• Lay a piece of spicy herring on cucumbers, stab with skewers

This is a delicious and very cheap snack. festive table.

Recipe:

• Toast the bread in a toaster or dry pan and cut diagonally
• Lubricate the slices until cool with chopped garlic
• Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
• Lay a fish on the cucumbers. Buy sprats in oil

This is a great addition to your holiday table. You can cook for the New Year.

Recipe:

• Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
• Lay on top cream cheese, sprig of dill
• Place slices of salted or smoked pink salmon or salmon on top

This is a cheap salad that will satisfy your hunger in the summer. The taste is very unusual.

Recipe:

• Cut stale rye bread into small cubes and pour over unrefined butter
• Chop the onion into half rings
• Cut the tomatoes into half rings and add to the bread and onions
• Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir

If you watch your figure, prepare a dessert of rye bread.

Recipe:

• Take three pieces sour apples and cut them into slices
• Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
• Put rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
• Grease the form with butter and sprinkle with breadcrumbs
• Lay out half of the black crumbs, and apples on them, sprinkle with grated crumbs again
• Bake in the oven for 20 minutes

Is it possible to add brown bread to cutlets?

If you want to cook cutlets, but not at home white bread, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to minced meat and the rest of the ingredients. Meatballs are prepared as usual.

Butter is not the best useful product, but in combination with black bread and honey, you get a delicious and healthy breakfast.

Useful properties of black bread with butter and honey:

• Increases immunity
• Helps to set the intestines to work properly throughout the day
• Nourishes the brain and improves its functioning
• Improves intestinal peristalsis
• Removes toxins and waste
• Helps reduce high blood pressure
• Fights cough and SARS

Black bread calories

The difference between varieties of different black bread will be significant. It has to do with the ingredients used.

• Borodinsky - 264 calories
• "Darnitsky" - 200 calories
• Cereal - 228 calories
• bran - 266 calories

It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.

VIDEO: The benefits of rye bread

Any hostess 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

Topic healthy eating concerns many people. The products of many bakeries and bakeries, unfortunately, are not always different 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, first let's deal with the dough. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

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

When time has passed, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be 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 down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

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

Homemade rye flour bread in the oven

This time we propose to knead the dough on 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 rye bread in the oven.

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

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

When the specified time has elapsed, knead the dough again and divide it into two parts. Oil two rectangular Silicone forms. Lay the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine 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 tablespoons;
• small dark raisins - 60 grams;
• chicory powder - one spoon;
• boiling water - 220 ml;
• sunflower oil - two tablespoons;
• coarse salt and cumin seeds - one teaspoon each;
• balsamic vinegar (dark) - a tablespoon;
• dry yeast - one and a half teaspoons.

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

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

Pour the oil and vinegar into the bowl of the bread maker, add salt and honey mass. Sift both types of flour into a suitable bowl, and then mix them with cumin, yeast and raisins. Whisk all dry ingredients together and then transfer them to the bread maker. Set the dough kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray 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 cook a delicious fragrant 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 (without a slide);
• one dessert spoon of salt.

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

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

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

Rye bread-roll on onion peel

If you like to bring original culinary ideas 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 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) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to 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 must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get very delicious product that the whole family will love.

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;
• wheat whole grain 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 - four tablespoons.

Festive bread made from rye flour at home is prepared simply and quickly.

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Walnuts break 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, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film 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 it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then be sure to use it to make fragrant homemade 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.

Connect loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in heat for three or four hours.

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

Put the workpiece on the table, and then give it the desired shape. To make it easier, constantly wet your hands in water. Grease the mold butter and put the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. For the bread to be covered golden brown, wash it with warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

You have a simple and fast way preparing delicious homemade meals. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

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

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the 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, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Ready dough give the desired shape, put the future bread for proofing 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 a treat to the table with butter, cold cuts or first courses.

Homemade rye bread different in texture and taste from wheat bread. Ideally, if it is baked on sourdough and using malt, it will be more useful, dark in color and taste completely different, with a characteristic sourness. This is the easiest and fastest way to make rye bread at home. For we will also use wheat flour and dry yeast. Wheat flour is necessary, because without it, the dough will not rise, will be sticky and unusable. The ratio of rye flour in this should not exceed the wheat flour rate, often, its amount is always smaller. On the step by step cooking homemade rye bread with photo it takes about 4 hours, taking into account the time for raising the dough and baking. Bread can be baked both in the form and on a baking sheet. The bread has an unusual, crispy crust and a soft and airy crumb.

Ingredients for making homemade rye bread

Step by step cooking homemade rye bread with photo

Use rye bread to make sandwiches, serve with any first and second courses. Enjoy your meal!