Bread made from rye flour is an excellent alternative to wheat bread, which is very common nowadays. “Black” loaves have a richer composition and have a better effect on digestion and overall health. In addition, rye is very versatile in the matter of baking: you can bake loaves without yeast, mixed with flours of other cereals, or absolutely rye. And adherents of a raw food diet will love bread made from sprouted rye.

From this article you will learn:

Rye black bread

slightly different from its “white” relative both in composition and in the behavior of the substances that are included in it. Therefore, when you first try baking black bread, the dough can present “surprises”, behaving differently from the wheat dough that everyone is familiar with.

It is necessary to pay attention that rye flour contains several times less gluten, which is why the dough is brought to condition by long kneading. For the same reason, completely rye bread is not made in industrial production - it is too time-consuming and expensive. The rye-wheat mass is mixed in proportions of approximately 85/15. In home cooking, if time allows, it is quite possible to create completely rye baked goods using a special sourdough starter.

How to bake bread from rye flour in the oven

Rye flour is a specific product that requires experience to handle well. Therefore, for the first experiments in baking rye bread, it is better to use a rye-wheat flour mixture of equal parts. Beginners and those who are limited in time should also choose recipes with yeast infused dough. Recipes for “real” black bread without yeast will be presented below.

Bread made from a mixture of rye and wheat flour

To a large extent, the quality and taste of the resulting buns depend on the correct infusion of the dough (sourdough). To get it, you need to add 1 tbsp to 200 ml of whey. granulated sugar and 20 grams of pressed yeast, and then put it in a well-warmed place for 100-120 minutes for fermentation.

Next you can start kneading the dough. The prepared dough is sent to half a kilo of sifted flour along with 1 tbsp. spoon of oil (olive or sunflower) and margarine. After mixing, the composition is supplemented with finely chopped or crushed garlic and 1 tsp. salt. Next, you need to thoroughly knead the mass again and set it aside for 120 minutes.

After the specified time has passed, the dough must be kneaded again, and then rolled into one large round. After flattening it to the shape of a wide and thick cake, leave it to rise for 45-50 minutes. By the end of this period, the oven must be heated to 200-240˚C. Baking duration is 45-50 minutes.

Recipe for rye bread without wheat flour

To create a starter for this baking method, it is not necessary to have whey; you can use clean boiled water. True, fermentation requires more time. How to prepare sourdough from rye flour for bread:

1. Dissolve 5 grams of yeast in 0.1 liters of warm water (about +38˚C).
2. While stirring, add 0.1 kg of flour and stir until the mixture reaches a creamy consistency.
3. Cover with gauze or a cotton napkin and leave to rest in a warm place for a day.

How to make bread:

1. Pour a liter of water heated to 35-40˚C into the fermented, settled dough and stir for several minutes.
2. Transfer 700 grams of flour into the liquid and stir as quickly as possible. It is best to send it first to a large enamel bowl.
3. Sprinkle with a little flour. Place in a warm place for 11-12 hours to rise.
4. Add another 1.3 kg of flour, 25 grams of salt to the dough, knead very well and leave for another couple of hours.
5. Fidget after increasing the volume into several large pieces. Grease baking dishes and place the pieces in them.
6. Place in the oven preheated to +200˚C.
7. After a third of an hour, reduce the temperature by 20˚.
8. At the end of the next twenty minutes, reduce the heat to +150˚C. Process for another 25 minutes.

Homemade bread made from rye flour in a bread machine

A bread maker greatly simplifies the process of preparing any bread products, since it relieves the cook of the need to manually knead the thick flour mass and control the processing temperature. You won’t even need to wash any dishes other than the container of the device itself.

So, to cook in a baking machine, you need to place 2 tsp in its glass. packaged yeast, 600 grams of flour, 400 ml of whey, two tablespoons of margarine or vegetable oil, 2 tsp. cumin and salt with sugar. After loading, you can close the lid of the device and turn on the built-in program “Rye bread” or “Yeast bread”. Stirring, turning on heating and its adjustment will take place under automatic control. On average, it takes 3 hours from pressing the “Start” button to removing the finished aromatic loaf.

Rye flour bread in a slow cooker

Multicookers, which have gained enormous popularity in recent years, can also simplify the procedure for preparing homemade rye baked goods. True, it will not work to shift all responsibility onto the technique, as in the above recipe. First the dough is made:

1. Add 50 ml of olive oil to 200 ml of warm cow's milk and add 1 tsp. sugar, salt and yeast.
2. Stir until completely dissolved, and then transfer to heat for half an hour.
3. Pass the flour through a sieve, transfer to an enamel bowl, and add the starter. Stir.
4. Add 1 tsp to the dough. coriander seeds and chopped garlic cloves.
5. Knead the dough thoroughly on a flat, smooth stand greased with vegetable oil.
6. Turn on the multicooker to heat with the bowl inside, then turn it off and close it to retain heat.
7. Keep the dough warm for half an hour to proof. Place in a slow cooker.
8. Start the “Baking” mode with a timer for 60 minutes.

When creating the dough, you should add flour sequentially, and not all at once, because the mass is already thick and requires considerable effort for high-quality mixing.

Video: how to bake Borodino rye bread

Wholemeal rye bread

To prepare loaves from the healthiest variety of rye flour, you need to stock up on a kilogram of this raw material, 0.75 liters of water, one 14-gram packet of yeast and salt (optional).

Preparation:

1. Select a bowl of sufficient volume and combine the yeast and flour in it.
2. Pour in warm water (+35-40˚C).
3. Knead the dough thoroughly by hand or with a mixer fitted with a bread dough maker.
4. Place a kitchen towel or cloth napkin on top and place in warm conditions to rise for an hour.
5. Grease a loaf pan, pour the dough into it, leave to rise for 1 hour.
6. Place in the oven, turned on a quarter of an hour before immersing the bread to heat at 200˚C. Wait at least an hour for it to be ready. The exact processing time until ready depends on the stove, so it is determined empirically.
7. Place the resulting bread on a wire rack and keep it under a towel for a quarter of an hour to cool.

Bread made from peeled rye flour

Bread made from peeled rye flour

What is needed:

• rye-wheat flour mixture in proportions 3:2 (rye:psh.) – 1 kg;
• water 35-40˚C– 0.5 l;
• live yeast – 40 g;
• sugar – 1 tsp;
• salt – 1.5 tsp;
• vegetable oil – 2 tbsp.

Preparation:

1. Sow and make a flour mixture. Build a mound of it in a saucepan with a hole in the middle.
2. Take 7-8 tbsp. tablespoons of water, crumble the yeast into it, mix with a small amount of flour. Mix well until smooth. Place under a towel in a warm place until foam appears (about 15 minutes).
3. Pour the dough into the hole in the center of the flour pile and mix well. Leave under a towel for a third of an hour.
4. Knead the dough, gradually adding water and salt, until it has a smooth elastic structure.
5. Form, place on a baking sheet or in an oven tin, and leave to rise for 45 minutes.
6. 15 minutes before the dough is ready to bake, turn on the oven at 220 degrees. Before sending it into it, make several cuts on the loaf with a knife, sprinkle with water and lightly sprinkle flour on top.
7. Bake at initial temperature for 40 minutes, then reduce heat to 170˚C. Process for another 20 minutes after this.
8. After removing from the oven, wrap the loaf in a towel and keep it there until it cools. The heat retained in this way goes inside and finishes baking the loaf, which comes out of the oven with a slightly damp crumb.

Yeast-free bread made from rye flour (sourdough)

A yeast-free recipe for bread made from rye flour includes the stage of preparing the dough. In a nutshell, the difference between yeast and sourdough infusion of dough can be described as follows. With yeast, bread only rises, that is, it increases in volume due to alcoholic fermentation. Sourdough, figuratively speaking, activates the process of digesting food even before it is consumed - the fermented product releases minerals from phytic acid, facilitating the digestion of bread.

How to prepare sourdough from rye flour for bread without yeast:

1. Combine 100 grams of rye flour and the same volume of clean boiled water. Whipping. It turns out something similar to pancake dough.
2. In a glass jar under gauze or a breathable cloth, the mixture is fermented in a warm place for 2 days.
3. The solution is supplemented with the same parts of flour and water, everything is stirred with a spatula and kept warm for another 1 day.
4. The starter is stored in the refrigerator.

Preparing bread:

1. Take the entire volume of dough from the recipe just described and add 50 ml of melted butter.
2. Pour 0.5 kilograms of flour into an enamel bowl. If wheat-rye bread is made, the flour ratio should be from 15/85 to 50/50 (wheat/rye).
3. Pour the leaven-butter mixture into the flour, add salt and sweeten (about 20 g each) and make a well-kneaded dense dough.
4. Transfer the mass into the mold, put it in a warm place for 3-5 hours to increase the volume.
5. Sprinkle with water and sprinkle with cumin, flaxseeds, sesame seeds, dried herbs, etc. as desired.
6. Place in the oven at 200˚C for an hour and a half. A third of an hour after the start of the procedure, you need to reduce the heating by 20-30˚C.
7. Bread baked according to this recipe is very well digestible, improves digestion and has an unforgettable aroma.

White bread with rye flour

Required supplies:

• rye-wheat flour mixture in a ratio of 1:9 - 1 kg;
• granulated sugar – 1 tsp;
• yeast: dry – 2 sachets, fresh – 40 g;
• warm boiled water – 150 ml;
• kefir with low or zero fat content – ​​250 g;
• cold water – 0.25 l;
• animal fat – 20 g;
• salt – 1 tbsp.

Baking algorithm:

1. Dissolve yeast and sand in warm water. Leave alone until bubbles rise.
2. Sift the flour, pour in kefir, cool water, melted fat and salt. Knead for at least 12 minutes on a level, oiled surface until a smooth, pliable dough is created.
3. Transfer the dough into an oiled bowl or pan, cover with a cloth or cotton napkin. Leave alone until it doubles in volume. This usually takes 45 minutes.
4. Knead the swollen dough on the table and let it rest for another 10 minutes.
5. Place in the mold to allow the product to rise for another 60 minutes.
6. Place in a 200-degree oven for 75 minutes with a glass of water placed on the lower level in advance.

If you don’t have a suitable mold, you can form the bread the old fashioned way. First, cover the inside of a deep bowl with a towel and sprinkle it generously with flour. The dough is formed into a round loaf, which is placed in a bowl, seam side up. After 60 minutes, after the dough has reached the desired state, it must be turned over onto parchment, a shallow cut made along the loaf with a sharp knife and placed in the oven.

Video: how to bake homemade black bread

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

It is very difficult to prepare, and many professional chefs consider rye loaves a masterpiece among their baked goods.

However, it’s definitely worth trying your hand.

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

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

Rye bread at home in the oven - basic cooking principles

There are quite a few technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Dough made from rye flour is kneaded with yeast, kefir with or without added yeast, with specially prepared sourdough, or brewed.

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

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

Before kneading the dough, the flour must be sifted. Bread made from sifted flour turns out fluffy with uniform porosity.

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

Also, unless specifically stated in the recipe, do not change the temperature. When baking rye bread at home in the oven, you should strictly follow the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-fragrant, plant. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. spoon of white sugar;

One table. spoon of maltose molasses;

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 of the aromatic seeds in a mortar. Then mix them with malt and pour in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After this, immediately begin preparing the dough. To do this, dissolve 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 as you go.

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

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

6. The dough should be soft and very sticky, so lightly moisten your hands with vegetable oil during the process.

7. Cover the bowl with the dough with a cotton or linen towel and set aside to rise in a warm place.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Lightly knead the dough and, dividing into portions, place in prepared pans.

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

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

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

Homemade rye bread in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

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

2. While pouring boiling water, stir the mixture 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. Stirring until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result will be a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mixture and knead into a stiff, non-stick dough.

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

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and preheat to 220 degrees.

8. Punch down the increased dough 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 has risen, place the broiler in the oven and bake for 45 minutes.

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

Sourdough recipe for baking rye bread at home in the oven

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

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

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

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

3. After the time has passed, stir in 2 more tablespoons of flour and dilute with water to the same thickness. Leave it for another day under a napkin.

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

5. On the third day, the starter acquires the characteristic smell of sour bread, this is normal, this is exactly the result you need.

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

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

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

Rye bread at home in the oven with sourdough

Purified water, boiled, cooled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

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

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour specified in the recipe with the starter and cooled boiled water. Stir so that there are no lumps and leave to rise for 5 hours. During 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 prepared dough.

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

4. Transfer it into greased 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 the molds one-third full with dough.

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

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

Rye bread at home in the oven, kefir-yeast

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

Refined, unflavored oil - 1 tbsp. l.

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

1 tsp. dry yeast;

Salt and granulated sugar - 1 tsp each.

1. Warm fermented milk products to room temperature in advance.

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

3. Sift the rye and baking wheat flour into a mixing bowl, add the yeast little by little and mix well, stirring the yeast evenly into the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process you feel that it is becoming too tight, add a little water.

5. Properly kneaded dough turns out elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and let it rest for half an hour.

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

8. Then transfer the dough into a slightly heated form and leave, covered with a towel to “proof” for two hours.

9. Sprinkle the table with white flour, place the risen dough (noticeable by doubling in volume) on it, and form it into a round loaf.

10. Place it on parchment in a roasting pan 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 dough in the oven, generously spray its walls with water.

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

Curdled milk from “factory” milk, or medium-fat kefir - 200 ml;

White wheat flour - two glasses;

One glass of “coarse” rye flour;

0.5 tsp. baking soda;

A little mixture of aromatic “Provençal” herbs;

1 tsp. refined sugar.

1. Mix slightly warmed kefir (yogurt) with soda and leave on the table for a quarter of an hour. You should not do this on the stove or in the microwave; it is best to do it on a radiator or by placing a container of sour milk in warm water.

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

3. Take the entire portion of rye flour, and first take one glass of wheat flour and then use it to adjust the thickness of the dough while kneading. It should be quite soft and non-liquid.

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

5. Then make a longitudinal cut and a few more across the future loaf and place the pan with the dough in a preheated oven.

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

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

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, approximately 8 g;

50 grams of malt;

300 ml water (in tea leaves);

Baker's flour - 650 grams;

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

250 ml water (in the dough);

50 grams of mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp. evaporated (fine) salt;

200 ml water (in dough);

80 grams of molasses.

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

2. Next, start preparing the dough. Dilute the prepared tea leaves with a glass of cold water. Add the yeast, stir until it dissolves, and add the entire portion of wheat flour. Having finally mixed everything, let it sit and rise for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, dry the dried fruits well, chop with a heavy sharp knife into 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 suitable dough.

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

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

7. Transfer the dough into a mold or simply onto a baking sheet, on parchment, to proof 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 useful tips

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

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

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

Rye bread will bake better if there is a container of water in the oven. Also, before placing the fryer with the dough, the walls of the oven are generously sprayed with water.

When kneading the dough, you must strictly follow the recommended proportions. The crumb of rye bread baked from too thin dough is sticky and too wet. Thick - too dense and quickly becomes stale.

. “Karelian” bread is very popular with children, you can experiment with the recipe to please your playful little ones. So, raisins and dried apricots can be easily replaced with candied citrus fruits, unless you need to slightly reduce their quantity. Rye bread with the addition of small pieces of hard marmalade is simply delicious.

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

As you know, bread is the head of everything. And if previously store-bought bread was aromatic, healthy and tasty, today it is not at all like that. And that is why many refuse it and choose homemade bread. And rye is especially useful. But how to cook it?

Benefit

Rye bread contains a lot of useful substances: dietary fiber, essential amino acids, potassium, magnesium, zinc, iodine, iron, calcium, vitamins B, PP, A, E and so on. And all this makes this product very, very useful.

Useful properties of rye bread:

• Due to the high content of coarse dietary fiber, bread stimulates intestinal motility, thereby normalizing digestion, and also removes waste and toxins from the body.
• Potassium is good for the cardiovascular system, as it strengthens the heart muscle.
• Magnesium, which is also included in the composition, is necessary for the normal functioning of the nervous system and muscles. In addition, it takes part in many metabolic processes.
• The zinc contained in rye bread has anti-inflammatory and antiseptic effects, which helps fight infections.
• B vitamins are necessary for normalizing metabolism, as well as for regeneration and maintaining the integrity of cells and tissues.
• Vitamin E, which is also included in the composition, is responsible for the normal condition of the skin, nails and mucous membranes. That is why rye bread is especially useful for women.
• This product is useful for diabetics because it does not increase blood glucose levels. The fact is that bread contains complex carbohydrates, which are released gradually and are used to produce energy.
• Since the composition includes iron, the product is recommended for use for the prevention and treatment of anemia.
• Rye bread contains substances that neutralize the activity of free radicals and protect against the development of cancer.
• This product is also useful for weight loss, because its calorie content is only 170-200 calories per 100 grams, and this is very little compared to, for example, white bread or, especially, a loaf.

Can everyone eat it?

Rye bread is contraindicated for duodenal or stomach ulcers, gastritis with high acidity, as well as for some other diseases of the digestive tract. The fact is that this product can increase the acidity of gastric juice and cause fermentation, which will provoke increased gas formation.

How to cook?

How to make delicious and aromatic rye bread at home? There are several important points that will allow you to make truly appetizing and healthy bread.

Ingredients

The main ingredient of rye bread is, of course, rye flour. It is coarser and darker than the more familiar wheat bread, and that is why the bread turns out dark and not as fluffy as white bread.

Traditionally, rye bread is not prepared with the addition of yeast, but with a special leaven, which replaces yeast and allows the dough not to dry out during baking, rise and become porous. Sourdough is made from the same rye flour and water or whey.

As for the remaining ingredients, everything will depend on the recipe you choose.

Cooking features

The most convenient way to bake rye bread is in a bread machine. This device will simplify and speed up the baking process as much as possible and do some of the work for you. But if you don’t have a bread machine, then you can cook the bread in the oven, and its quality and taste will not suffer from this.

Recipes

We offer recipes for rye bread.

Sourdough bread

To make rye bread without yeast, prepare the following ingredients:

For sourdough:

• 400 ml of whey or plain water;
• 400 grams of rye flour.

For the test:

• 400 ml water;
• 700-800 grams of flour;
• 1 teaspoon sugar;
• 1 teaspoon salt;
• 1 tablespoon of cumin;
• 1 tablespoon sesame seeds;
• 2-3 tablespoons of vegetable oil.

Cooking method:

1. First prepare the starter. To do this, heat 100 ml of whey (or water) to approximately 38-40 degrees, mix with 100 grams of flour and put in a dark place. After a day, add another 100 grams of flour and 100 ml of water. Repeat the procedure until all ingredients are gone. When the starter starts to bubble, you can use it.
2. Mix the starter with water (warm it up a little).
3. Gradually add flour. The amount may vary, but the dough should be quite dense.
4. Add sugar, salt, cumin and sesame seeds to the dough.
5. Form a loaf, place it on a baking sheet (grease the bottom with vegetable oil).
6. Bake the bread in the oven at 170 degrees for about an hour until done (a crust will appear).
7. Ready!

Yeast bread

How to bake bread with yeast?

The following ingredients will be required:

• 500 grams of rye flour;
• 350 ml boiled water;
• 1 full teaspoon dry quick yeast;
• 1 tablespoon sugar;
• 1 teaspoon salt;
• 50 grams of flax seeds;
• 3 tablespoons of vegetable oil.

Preparation:

1. Sift the flour to make the bread fluffier.
2. Add sugar, flaxseeds, yeast and salt, mix everything.
3. Gradually add warm water and knead the dough. It should turn out to be quite steep and dense in consistency.
4. Remove the dough to a warm place. When it has approximately doubled, add vegetable oil, mix everything, then return the dough to heat.
5. Grease the bottom of a baking dish with oil and place the dough into it.
6. Bake the bread for about an hour in the oven preheated to 170-180 degrees.
7. Ready!

Bread with malt

To prepare you need:

• 500 grams of rye flour;
• 400 ml water;
• 2 teaspoons dry yeast;
• 40 grams of malt;
• 3 tablespoons honey;
• ½ teaspoon coriander.

Preparation:

1. Pour 80 ml of boiling water over the malt and leave to cool.
2. Mix flour, yeast and spices. Gradually pour in the remaining water, warming it up.
3. Add honey and warm malt, knead the dough.
4. Place the dough in a greased pan and bake for an hour at 180 degrees.

Some useful tips:

1. Since rye flour contains special resinous substances, the bread is denser and practically does not rise. If you want to slightly “raise” the dough and make it more fluffy, then add wheat flour. You can also use corn, buckwheat or any other flour. But still, the amount of rye should be the greatest.
2. Spices, seasonings and various natural additives, for example, flax seeds, cumin, cardamom, sesame and so on, will help make bread aromatic, spicy and even more healthy. But you still shouldn’t overdo it.
3. Bread can also be stored at room temperature, as it does not spoil, is not susceptible to mold and practically does not go stale. But still, the shelf life should not exceed 3-4 days.
4. Each housewife has her own signature recipe, obtained through trial and error. So don’t be afraid to experiment: change the proportions of ingredients, add spices and seasonings, look for the best combinations.

Be sure to prepare aromatic rye bread according to one of the suggested recipes!

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

1. How to make rye bread in a bread 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.

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

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

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

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

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

Pour vegetable oil 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.

3. How to cook bread from rye flour in the oven

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

For 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 each 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 airy 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.

1. Recipe for bread made from rye flour with yeast

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

• 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.

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

Sift 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.

2. Recipe for rye bread with flax seeds

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

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture 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.

3. Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. Sourdough or soda is used as a “lifting mechanism”. Sourdough bread takes a long time to prepare, since the nutrient mixture for raising the flour requires 3 days.

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, 100 g of nuts, ½ 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.

4. Sourdough rye bread recipe

This is an old recipe in which malt or a special starter is used instead of yeast. To prepare the starter you need to take 100 g of flour and water. Rye flour is required. The result should be a mass whose viscosity resembles pancake dough.

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.

5. Recipe for Lithuanian beer bread

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

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;
• chicken egg.

Place all the ingredients in the bowl of the bread machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the “Pizza” or “Bread” mode. Leave to proof for 2 hours. Bake for 50 minutes.

6. Recipe for rye bread with cheese and nuts

To bake savory nut bread, prepare 500 g of a mixture of rye and wheat flour for the dough. The dough is prepared from 200 ml of milk, 20 g of compressed yeast and a spoon of honey. After a “cap” appears on top of the liquid, add 50 g of vegetable oil and a spoonful of salt to it.

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:

As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.

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

To bake bread at home in the oven, you need a clear plan of action. First we need to determine what kind of bread we want to see in the oven: 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, bread with garlic 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 chosen option, the necessary products are selected, dosages are drawn up, and portions are measured.

Bread at home in the oven will only work when all the rules are followed. Sift the flour on time, heat water or milk accurately, knead the dough correctly, etc. It is also possible to bake bread without yeast in the oven, but its taste is somewhat inferior to traditional bread, although experts do not deny its benefits. The correct recipe for bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Follow the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven at 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 master should be homemade rye bread in the oven. It is very appetizing and aromatic, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, homemade rye bread in the oven will become the highlight of your holidays.

To bake bread in the oven, you need a recipe, because... The dosage of components is very precise. Even the simplest oven bread recipe consists of precise 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 creation 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 visual and understandable for beginners. The best way to remember how to cook bread in the oven is a video.

People who follow a diet will be interested in a recipe for yeast-free bread in the oven and 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, strict adherence to the recipe and dosage. 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.

Bread baking pans should be filled halfway or two-thirds full with dough so that it has room to rise. If you bake without molds on a baking sheet, you can place a large cabbage leaf under each loaf, as was done in ancient times when baking bread in ovens.

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

You should approach the preparation of bread with special respect, without rushing. At the same time, our ancestors read prayers, asked God for blessings, and only then got to work.