A simple recipe for rye bread in the oven with step-by-step photographs. Rye flour bread in the oven recipe with yeast

Rye bread secured its place on the table many years ago and is at the peak of popularity even today. It is a healthy alternative to wheat baked goods as it is rich in fiber and micronutrients and contains virtually no fat. There are many variations of its preparation, which can be found in the following recipes.

How to bake rye bread?

The recipe for rye bread has not changed over several centuries; it is still made from dough consisting of rye flour, water, sourdough or yeast. In the absence of the latter, whey or kefir is used. Rye dough has an important feature: it has little gluten, which makes it difficult to rise, so rye flour is often mixed with wheat flour in a 1:1 ratio.

1. When preparing the dough, adhere to the proportions and temperature indicated in the recipes.
2. You should choose only the highest quality flour, which must be sifted before kneading. Then the rye bread turns out fluffy and porous.
3. When using pressed yeast, you need to dilute it with water and let it ferment for 20 minutes. This helps create delicious and airy baked goods.
4. Rye bread is baked at 180-200 degrees.

Rye bread with yeast

Rye bread in the oven will become your favorite every day baked goods if you learn how to cook it correctly. This is an accessible and simple process: you need to dilute the dough, add rye flour to it and, after kneading the dough, send the bread to the oven. The main thing is to get a homogeneous, elastic mass and do not forget about proofing before putting it in the oven.

Ingredients:

• rye flour - 400 g;
• milk - 200 ml;
• oil - 30 ml;
• yeast - 10 g;
• baking powder - 10 g;
• sugar - 1 teaspoon.

Preparation

1. Dissolve yeast and sugar in warm milk. Leave for an hour.
2. Mix flour, baking powder, butter and dough.
3. Knead and place in a warm place.
4. After an hour, punch down the dough and place in the pan.
5. Bake rye flour bread for 45 minutes at 180 degrees.

Rye bread without yeast with kefir is one of the simple and quick ways to get golden brown and aromatic baked goods. Warm kefir with the addition of soda is an appropriate replacement for yeast dough and during the half-hour baking process it will take care of the splendor of the product. This affordable cooking technique is perfect for novice home bakers.

Ingredients:

• kefir - 250 ml;
• wheat flour - 250 g;
• rye flour - 150 g;
• soda - 1/2 teaspoon;
• sugar - 20 g;
• salt - 10 g.

Preparation

1. Add soda to heated kefir. Leave in a warm place.
2. Mix sugar, salt and flour.
3. Add kefir and knead the dough.
4. Let the dough rest for 20 minutes.
5. Bake rye yeast-free bread for 45 minutes at 180 degrees.

Sourdough rye bread in the oven

The recipe for sourdough rye bread was used by our ancestors. Classic technology makes it possible to obtain healthy, dietary rye bread. The most labor-intensive process is creating the starter, which takes from 3 to 5 days. The same amount of time will be required for the growth of lactic acid bacteria, which are responsible for the fermentation process of the dough.

Ingredients:

• sourdough - 100 g;
• rye flour - 300 g;
• wheat flour - 300 g;
• water - 550 ml;
• salt - 20 g.

Preparation

1. Add water and starter to flour mixture.
2. Knead the dough.
3. Leave to “rest” for 6 hours.
4. Bake rye bread for 10 minutes at 240 degrees and another 90 minutes at 200 degrees.

It differs from traditional rye in its fluffiness and porosity. Since rye dough contains little gluten, it does not rise well, and to encourage the loaf to rise in the oven, be sure to add bleached wheat flour. As a result, the dough will be easy to knead and will become more pliable, light and airy.

Ingredients:

• wheat flour - 250 g;
• rye flour - 250 g;
• serum - 250 ml;
• yeast - 20 g;
• salt - 10 g;
• clove of garlic - 6 pcs.;
• oil - 40 ml.

Preparation

1. Add yeast and sugar to the whey. Set aside for 2 hours.
2. Pour into the flour mixture, add butter, salt and chopped garlic.
3. Knead and let rest for 2 hours.
4. Leave to proof for 40 minutes.
5. Bake for 45 minutes at 200 degrees.

Rye bread with seeds

Homemade rye bread offers endless possibilities for improving textures and flavors. At the same time, you don’t need to spend money on expensive spices and herbs - a handful of sunflower seeds can turn homemade bread into something similar to what’s on bakery shelves. The crispy crust of toasted seeds looks appetizing and protects from drying out.

Ingredients:

• rye flour - 300 g;
• wheat flour - 150 g;
• yeast - 20 g;
• water - 270 ml;
• salt - 10 g;
• sugar - 20 g;
• seeds - 50 g;
• oil - 40 ml.

Preparation

1. Dissolve yeast, salt, sugar and 40 g of flour in warm water. Leave for an hour.
2. Add the dough, butter and 25 g of seeds to the flour. Set aside for 40 minutes.
3. Punch down the dough, shape, grease with oil and sprinkle with seeds.
4. Bake homemade rye bread for 45 minutes at 200 degrees.

Rye bread - custard recipe

The recipe for bread made from rye flour with the addition of malt is very popular. This technology is used to bake the famous “Borodinsky” bread, which is distinguished by its special sour taste and dense but porous structure. Dark malt is used more often; it adds color and aroma. Choux bread is easy to prepare: you need to pour boiling water over the malt and, after cooling, add it to the dough.

Ingredients:

• rye flour - 400 g;
• wheat flour - 150 g;
• water - 350 ml;
• boiling water - 80 ml;
• dark malt - 40 g;
• honey - 40 g;
• salt - 10 g;
• yeast - 10 g.

Preparation

1. Mix flour with water.
2. Pour boiling water over the malt for 25 minutes.
3. Add malt, honey, salt and yeast to the dough. Knead and set aside for an hour.
4. Form and bake rye for 10 minutes at 240 degrees and 50 minutes at 200 degrees

The recipe for rye bread can be brought to life in different ways: bake the loaf in the oven or use modern technology - a bread machine. It will cope perfectly with cooking and will simplify the routine and long process of kneading and baking. You should load the ingredients in a certain sequence, set the baking size, crust color and mode, and then just wait for the signal.

Ingredients:

• kefir - 200 ml;
• yeast - 10 g;
• wheat flour - 100 g;
• rye flour - 150 g;
• oil - 30 ml;
• cumin - 10 g;
• sugar - 20 g.

Preparation

1. Pour warm kefir into the bowl.
2. Add butter, sugar, flour mixture, cumin and yeast.
3. Place the bowl into the bread maker.
4. Select bread size (small), crust color (light) and Rye setting.

Rye bread with malt in a bread machine

The easiest and most affordable way to get custard pastries. This variety does not go stale for a long time and has a special aroma and sweet and sour taste. Malt is almost always present in the baking of rye bread and will give it fluffiness, volume and dark color, and the bread maker takes care of preserving these qualities.

Ingredients:

• water - 310 ml;
• oil - 40 ml;
• rye flour - 150 g;
• wheat flour - 300 g;
• rye malt - 40 g;
• yeast - 10 g;
• sugar - 20 g;
• salt - a pinch.

Preparation

1. Pour 100 ml of boiling water over the malt.
2. After 25 minutes, pour into the bowl, add the oil and the remaining water.
3. Add flour, yeast, sugar and salt.
4. Set the weight to 750 g, medium crust and the “French baking” mode.

Rye will turn out just as fluffy and tasty as in the oven or bread machine. The peculiarity of the preparation is that the sticky, tight and dense rye dough must be kneaded with your hands, and only after increasing in volume, transfer it to the slow cooker. To complete the process, use the “Keep Warm” and “Bake” functions.

Bread will always occupy the most honorable place on your table. Whatever it is. White, rye, gray and so on. After all, without it it is simply impossible to feed your family satisfyingly and nutritiously. And externally, a table covered with dishes doesn’t look so appetizing without freshly baked homemade bread!

Preparing it does not require much time or money. But you can get a lot of pleasure from this process. After all, here you can also show your imagination. This can be either the usual classic version, or with the addition of grains, dried fruits, and so on.

I propose to consider the main options for baking soft, airy bread with an amazingly crispy crust. I am completely confident that you and your family will love these baked goods.

But even a housewife who is completely inexperienced in this matter can cope with it. The main thing is to maintain a positive attitude and often give others your smile. After all, everything is fine. This means your success is guaranteed!

Airy custard bread, baked with your own hands at home, will delight everyone with its taste! You should try baking this yourself!

Components:

• Wheat flour – 360 gr
• Milk – 240 g
• Sugar – 1 tbsp. l
• Salt -1.5 tsp
• Dry yeast - 1 tsp

Sequence of work:

1. Prepare the tea leaves, that is, pour 120 milliliters of milk into a saucepan. Place on the stove, bring to a boil. Add forty grams of flour.

2. Using a spatula, stir everything with quick movements until it has a homogeneous consistency. Remove the container with the tea leaves from the heat and cool until the mixture becomes warm.

3. Place the remaining warm milk in a separate bowl, place sugar and yeast in it. Mix everything well and let stand for 10 minutes.

4. After the specified time, a lush yeast “cap” will appear.

5. Add salt and the remaining flour, after sifting it through a fine sieve.

6. Lightly stir the resulting mass until the flour is slightly wet.

7. Transfer the almost completely cooled tea leaves into a bowl and mix everything thoroughly.

8. Knead the dough for 10 minutes, it should turn out soft and homogeneous. Grease a clean bowl with vegetable oil. Transfer the prepared mass into it. Cover with a towel and place in a warm place for two hours. After an hour, knead it a little and return it back.

9. After 2 hours, the choux bread dough will rise and increase significantly in volume.

10. Knead the rested dough again. Cover the bread baking pan with a thin layer of vegetable oil, transfer the dough into it, let it stand in a warm place for about 30 - 40 minutes. Meanwhile, preheat the oven to 180 degrees.

11. When the dough has risen well, put it in the oven for 35 - 40 minutes, bake at 180 degrees.

12. Remove the freshly baked choux bread from the yeast dough from the pan and place it on a wire rack to cool completely.

This bread always turns out very tasty and soft, and can be stored for a long time! Excellent baking results everyone!

This bread will decorate any table and feed everyone! The baked goods look very original and delicious! Try it soon!

Compound:

• Wheat flour – 2 cups
• Dry yeast – 3 g
• Salt – 1 tsp
• Sugar - 1 tbsp. l
• Water – 190 milliliters
• Wheat flour – 1 cup
• Rye flour – 1 cup
• Salt – 1 tsp
• Sugar – 1 tbsp. l
• Water – 200 milliliters
• Rye malt – 1 tbsp. l
• Dry yeast – 3 g
• Refined sunflower oil – 2 tbsp. l

Sequence of work:

First prepare the light dough, then transfer it to another bowl, then make the dark one.

1.In a cup, combine salt, sugar, flour and yeast. Pour out the sunflower oil. Dilute with warm water (temperature should be about 38 degrees). Mix the white dough well. It should be soft and very elastic.

2. In order to prepare a dark-colored dough, you need to combine salt, sugar, both types of flour, malt and yeast in the same bowl. Dilute the mixture with warm water and sunflower oil. To stir thoroughly. Knead into a dark, pleasant-to-touch dough.

3. Place both lumps of dough in one deep cup. Cover the top with cling film. Leave in a warm place for one hour. The dough should noticeably increase in volume several times.

4. Knead the increased mass well with your hands. Mixing colors together. Cover it again with film and leave it alone for forty minutes. You will get such a beautiful spotted mass.

5. We form the shape of a loaf from the mass. Cover a baking sheet or any baking dish with parchment. We transfer the loaf and leave it to set for another half hour.

6. While the mass is spreading, you need to turn on the oven at 240 degrees to warm up. 7. Place the baking sheet with the dough on it. Place a few ice cubes on the bottom of the device. Bake the bread with steam for the first twenty minutes. Then reduce the heat to 180 degrees. Bake the bread until done. This will take about another 30 - 40 minutes.

It turns out to be an ideal option. Very beautiful, airy and beautiful. With a fragrant and golden brown crust. So the hand reaches out to quickly pinch off at least a piece.

Have a pleasant and satisfying lunch!

Each nationality has its own special bread recipe. Matnakash looks like a thick flatbread. However, the taste is incredibly delicious.

Compound:

• Wheat flour - 400 gr
• Water - 1 glass
• Fresh yeast - 1/3 tsp.
• Salt - 1/2 tsp.
• Sugar - 1 tsp.
• Vegetable oil - 2 tbsp.
• Sesame - to taste
• Chicken yolk (optional) - for greasing

Sequence of work:

1.Initially, you need to dilute the yeast in warm water. Do all this in a deep bowl. Add just a little sugar and stir until it is completely dissolved.

2. Pour well-sifted flour into the resulting mixture, add butter and salt.

3. Knead into a soft dough that is pleasant to the touch.

In order for the dough to easily come off your hands, you need to grease them with oil.

4. Cover the top of the bowl with film and a thick towel. Leave in a warm place for one and a half hours. The mass should rise very well.

5. Knead the risen dough with your hands. Be sure to let it rise a second time.

6. Since the mass is lightly sprinkled with flour during the kneading process, the lump can be easily transferred to a towel. Leave it to rest for fifteen minutes.

7. Cover a baking sheet with parchment paper or any other baking paper. Place the dough in the center.

8. Using your hands, knead it into a flat cake. Then, make a dent in a circle. Thus forming a ring. Make two or three grooves in the center.

Don't be afraid to draw the necessary lines well. Due to this, the cake becomes larger.

9. Using egg yolk or freshly brewed tea leaves, brush the matnakash. Here we will use a silicone brush.

10. Sprinkle a small amount of sesame seeds on top.

11. Place in a preheated oven at 220 degrees. Baking time twenty minutes. Time is approximate. Since each technique has its own power. You should get a golden brown even crust.

When ready, you can cool slightly and serve. The result is a very tasty crust and an excellent airy crumb.

Bon appetit!

Recipe for brown bread in the oven

This is the simplest recipe. However, the result is amazing. After all, there is nothing difficult in combining all the products and baking excellent brown bread. Let's get started.

Components:

• Wheat flour 1st grade - 250 gr
• Rye flour – 125 gr
• Pressed yeast - 13 g
• Water - 250 milliliters
• Sugar - 1 tsp.
• Honey - 1 tsp.
• Salt - 10 g
• Rye malt - 0.5 - 1 tsp.
• Butter - 5 g

Sequence of work:

1.Pour fifty milliliters of warm water into a bowl. Pour sugar into it and dissolve it. Then add and knead the yeast.

2. Pour the remaining two hundred milliliters of warm water into the second bowl. Pour honey, salt, softened butter into it. Mix well until smooth.

3. Pour first grade flour, approximately 150 grams, into a separate bowl. Add rye flour (60 grams) and malt. Mix the ingredients together until evenly distributed.

4. Add honey and butter mixture to the dry mixture. Mix well. Cover the top with a lid or film. Leave aside for thirty minutes.

5. After half an hour, combine the mixture with the remaining yeast mixture. Knead the dough, periodically adding flour. Alternating white with rye. If necessary, you can add a small amount of water. As a result, the dough should be elastic, but elastic and not tight. It should not remain on your hands.

6. Having formed an even round lump, place it on a parchment-lined baking sheet. Make cuts along its surface with a sharp knife. Sprinkle with a little flour and cover with a dry towel. Place in the warmest place in the room for an hour or an hour and a half.

7. While the dough is infusing, turn on the oven at 200 degrees.
8. Bake a loaf of bread with steam for the first ten minutes. That is, place a bowl of water on the bottom of the oven. Then reduce power and continue baking at 180 degrees until done, about half an hour.

You should have a hard, crispy crust. When ready, remove it from the oven. Cover with a towel and let cool on its own at room temperature. Then you can divide into portions and serve.

Have a good mood, happy baking!

This recipe produces wheat-rye bread with a crispy crust. It contains rye malt. Which plays an important role. Try this option too.

Compound:

• Wheat flour - 300 gr
• Rye flour - 150 gr
• Fermented rye malt - 1 tsp.
• Dry yeast - 7 g
• Salt - 0.5 tsp.
• Honey - 1 tsp.
• Water - 250 milliliters

Sequence of work:

1.In one common bowl, mix two types of flour, yeast, malt and salt. Add the required amount of honey and pour warm water.

2. Knead the dough. Place it in a pre-greased bowl. Leave alone for half an hour. For a good rise, cover the top with film.

3. Knead the bread. To do this, lay it out on the work surface after lifting it. Sprinkle it lightly with flour. Form a loaf. Transfer it to a lined baking sheet or towel. Let's leave it for half an hour.

4. Using a silicone brush, brush the surface of the dough. Make oblique cuts with a sharp knife.

5. Turn on the oven at 250 degrees. Place a bowl of water and ice at the bottom. This will create steam. Bake bread in these conditions for about half an hour. Next, reduce the heat power to two hundred. Continue baking for another half hour.

6. You can make sure the bread is ready as follows. It is enough to knock on it. If the sound is dull, then the loaf is ready. If not, return to the oven for a few minutes.

7. Cool the bun completely by placing it on a towel or metal rack.

Have fun and good luck with your baking!

Video - recipe for rye-wheat sourdough bread

It looks like ordinary bread. What could be special here? However, there are many options for preparing it. Here is an unusual recipe. It is based on sourdough. The taste is excellent, the quality is conscientious. You won’t have the strength to refuse such a piece. Especially if you have the opportunity to enjoy its taste with milk and jam. Sourdough makes very tasty bread. But you can learn in detail how to prepare it in the video material below. I wish you success!

OK it's all over Now. As you already understood, there are many recipes. I have presented you with the most basic options. And then it’s up to you to decide which recipe you will take note for yourself. But believe me, each of them is unique and special in their own way. You can't go wrong with this choice! Therefore, always try and bake something new for yourself!

Don't forget to do everything with desire and love. The main thing is to have a great, positive mood! Then even on a cloudy day you will succeed. Just smiling is enough!

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

I became interested in sourdough baking because I wanted homemade rye bread. I already wrote once that I tried to develop different starter cultures, especially with kefir, I spent a long time using completely eccentric schemes. In the same way, I tried to bake rye bread, not knowing or understanding the characteristics of rye flour and dough. I knew that in a bread machine normal wheat dough turns into a bun, and I expected the same from rye dough. More precisely, no, I read somewhere that it should not be a kolobok, but, not having a single drop of knowledge, I still relied on the “kolobok rule.” The recipe, as I remember now, was beautiful and amazing and began with “take a cup of sourdough.” It never occurred to me that there is a concept of humidity and that there are different types of starter cultures. I loaded all the ingredients into the bread maker bucket, selected a program from the menu and pressed “start”. The dough was smeared all over the bucket, there was no trace of the kolobok.

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

About how much flour was needed for a measly 200-2500 ml. water, I'm afraid to even think. I repeated the “feat” especially for illustrations. After adding flour and trying to get a “bun” during kneading, the dough was so thick that it stopped sticking to your hands.

Karelian “wickets” are made from this dough and filled with mashed potatoes, and you can also make a rose :)

I remember, after “kneading”, I took out the dough, and, without wasting time on fermentation before molding, I rolled it up, cut it with a slant and put it in the microwave, accompanied by a glass of boiling water. The bread stood for a day and a half, and then I accepted that it wouldn’t grow and baked it. When it was baked, it became clear that it was impossible to eat - it was too hard. I cut it into small cubes to dry it in the oven and then add it to the soup. Surprisingly, even in the soup these croutons did not get soggy!

In fact, rye dough should not become a kolobok, and it does not require long-term kneading at all; the duration of kneading does not affect its properties in any way and does not improve them in any way. Moreover, rye flour has about the same moisture content as wheat flour, it just looks and behaves differently. Here, for example, is wheat dough from 50 grams. water and 100 gr. rye flour, but wheat flour from a similar amount of ingredients. Wheat was kneaded and it rolled into a ball and did not stick to your hands; rye kneaded, no kneaded, it remained as pasty as it was.

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

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

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

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

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

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

When forming the rye dough, it is not kneaded or folded., as is done with wheat. It is better to shape it on a work surface, well greased with vegetable oil, with wet hands and a scraper, giving the bread the desired shape.

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

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

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

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

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

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

Bakery. Rye bread is baked without moisture, at fairly high temperatures at the beginning of baking: 250-320 degrees and 200-190 during the finishing process. 250-260 is the optimal temperature to start baking pan bread. It is also sprayed with water before being placed in the oven so that a smooth crust is formed in the process. The hearth is not sprayed to avoid spreading of the workpiece. With bread that is baked without a mold, the situation is the opposite - it needs to dry out the top layer of dough as quickly as possible, that is, make a crust so that it retains its shape and volume. To do this, they use the “roasting” method, when at the beginning of baking the oven is heated to 300-20 degrees and after 5 minutes it is reduced to 200-190. This is enough for the workpiece to form a thin film crust, which fixes the volume of the dough and prevents it from spreading. By the way, if it is customary to make cuts on wheat bread before baking in order to protect the bread from arbitrary tears and allow steam to escape from the workpiece, then rye bread is pricked with wooden skewers or indentations are made.

Many housewives are afraid to deal with baking, fearing that they simply won’t cope with the dough and ruin the dish. And the idea of ​​making bread for most seems completely impossible, and is equated to a real culinary feat. But in fact, every woman, if she has a good enough oven, can bake bread on her own with almost no difficulty. You just need to follow a few simple recommendations. Let's talk on this page www.site about how to prepare rye bread at home in the oven with and without yeast.

Rye bread without yeast in the oven

Our ancestors prepared real rye bread without yeast at all; they were replaced with special sourdough. This recipe is considered a little more complicated, but the taste of the finished baked goods will undoubtedly delight you.

So, to prepare the brew, you should prepare a couple of tablespoons of rye malt and thirty grams of rye flour. Also use one hundred and thirty milliliters of boiling water.

As for the dough, it should consist of two hundred grams of active rye sourdough, two hundred grams of rye flour, one hundred and seventy grams of wheat flour, a tablespoon of salt and thirty grams of light molasses. You will also need one hundred and seventy milliliters of water for the test.

First of all, prepare the tea leaves. Combine all the ingredients for it, mix well and wrap the container in a towel. Leave the brew alone until it cools completely.

For the dough, you also need to combine all the ingredients, mix them well and leave to ferment for four hours. While kneading, add the cooled tea leaves into the container. Once the four hours have passed, grease a baking pan, shape into a loaf, place in the pan and leave for another hour. Next, preheat the oven to two hundred and thirty degrees and place a container of dough into it, sprinkling it with a small amount of water. After an hour, the rye bread is ready, cool it a little and serve.

Rye bread with yeast in the oven

To prepare such a delicious and very healthy bread, you need to prepare three hundred grams of rye flour, two hundred grams of wheat flour, a couple of teaspoons of dry yeast. You will also need one and a half teaspoons of salt, a tablespoon of honey and the same amount of kvass wort. To create rye bread, you need to use a tablespoon of vegetable oil and three hundred and thirty milliliters of plain water.

First of all, combine the yeast with flour, having carefully studied the instructions before doing so. Add the remaining ingredients to the container and knead the dough in a food processor or using a mixer equipped with a dough hook. You need to knead for quite a long time - about a quarter of an hour. The finished dough will be sticky, much like plasticine, but it should take the desired ball shape.

Divide the prepared dough into a couple of equal parts. Dust with flour and form into two balls. Place them on a baking sheet sprinkled with flour. Place this dough in a cold oven and wait until the dough rises. This will happen in about an hour and a half. Turn the oven on to two hundred and twenty degrees for twenty-five minutes.

Place the finished bread on a wire rack and cool.

The simplest rye bread with yeast

To prepare a very simple and at the same time tasty and healthy bread, you will need half a kilogram of rye flour, three hundred milliliters of water, eight and a half grams of dry yeast and a certain amount of salt, depending on your taste preferences.

Combine all the ingredients and knead the dough. Leave it for a couple of hours to rise, then knead it. Form the dough into a loaf and make several cuts in it. Preheat the oven to two hundred and twenty degrees and place the future bread in it for half an hour. Wrap the finished loaf in a towel and cool.

Yeast rye bread with garlic

This type of bread can diversify your daily diet and surprise your loved ones. To prepare it, you need to prepare three hundred grams of rye flour, four hundred grams of wheat flour, four hundred milliliters of water, a couple of teaspoons of dry yeast and the same amount of salt. In addition, use five teaspoons of sugar, five to six cloves of garlic and three tablespoons of vegetable oil.

First of all, combine sugar with dry yeast and half the prepared volume of water. Place the resulting mixture in a fairly warm place for twenty to twenty-five minutes. After waiting until the yeast begins to sparkle and a cap appears, pour the remaining water and a couple of tablespoons of vegetable oil into the container. Combine this mixture with salt and sifted rye flour.

Next, gradually add wheat flour to the mixed ingredients. Chop the garlic and also mix it into the resulting mass. Knead a fairly dense, homogeneous dough. Then cover the bowl with it with a towel and send it to a warm place for about an hour and a half. After this time has elapsed, punch down the dough and place it in a special baking dish, greasing it with oil. The dough should stand in the mold for another forty to fifty minutes. Next, you need to place it in the oven, preheated to two hundred and twenty degrees. Bake for fifty minutes. Sprinkle the finished bread with water, wrap it in a towel and cool.

Thus, you can prepare rye bread without yeast at home or with yeast. Homemade baked goods made with your own hands using high-quality products will definitely benefit your health and delight the whole family with a pleasant taste.

Content:

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 accounts for 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.

Features of making rye bread

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 the availability of household appliances. But bread cooked in the oven also turns out very tasty. The only difference is the time savings.

How to make rye bread in a bread machine

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

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

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

Initially, rye bread was prepared without the use of yeast using sourdough. Nowadays, enterprises involved in baking bakery products introduce tremors into this product. This speeds up the production time and makes bread cheaper.

Baking rye bread at home in a slow cooker

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

• 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 vegetable oil;
• garlic;
• coriander.

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

The dough turns out stiff and difficult to knead. Don't add too much flour as this will make the lump even tougher.

How to cook bread from rye flour in the oven

For the 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 of flour mixture and add a tablespoon of margarine and vegetable oil. Add a teaspoon of salt and chopped garlic. Leave the dough to “rest” for 2 hours. Knead the mixture and roll it into a ball. Flatten the ball, trying to make a thick cake. Leave to proof 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 fluffy bread at home. To prevent your first loaf from coming out lumpy, you need to know a few secrets:

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

Rye bread recipes

There are many ways to prepare 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, bread made from rye flour should be prepared with sourdough, but in order to prepare the dish faster, yeast is used.

Recipe for bread made from rye flour with yeast

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

Sift the wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with film and place in a warm place for 60 minutes.

After this, knead again and put in the mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Place the bread in the oven.
Approximate baking time is 40 minutes. There is no need to grease the pan; there is no need to cover the bread with the egg mixture.

Homemade rye bread recipe with flax seeds

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture 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. Add 150 g of flax seeds to the flour mixture.

Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and place it in the mold. Let rise for 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. They do not need to be greased, since the rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. To ensure a crispy crust, spray the bread with cold water before putting it in the oven.

Recipe for yeast-free rye bread with soda

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

Mix the liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough may settle from long-term storage. 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

Pour this mixture into a jar and place 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 of flour and 100 g of water to the mixture. Leave the mixture for another day. Now put the starter in the refrigerator.

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

Form the dough into a loaf and leave it for 3-4 hours. When the bread is well done, sprinkle it with water and sprinkle with flax seeds or cumin. Bake in the oven for one and a half hours.

The sourdough recipe requires more time, but the bread turns out very flavorful. In addition, it does not become moldy for a very long time. There is no harm from it, like from baking with yeast.

Recipe for Lithuanian beer bread

Ingredients:

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

Recipe for rye bread with cheese and nuts

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

How to make rye bread at home - see below: