Prepare rye bread in a bread machine. Recipes for rye flour bread in a redmond bread machine, mulinex

Bread is one of the most popular foods on the planet. He stands next to chicken eggs. Each of us once ate it, loves it, and especially when fresh, still hot. When the crust is crunchy, and inside is a soft, airy and incredibly fragrant crumb!

Today we will cook bread at home, and you will definitely be able to catch it at the moment when the crust is so crispy and the middle is still so hot that you cannot touch it. Most often, in the store, such copies are sorted out immediately.

Today we will tell you as many as five recipes. various options of bread. It will be a simple bread, "Borodinsky", from sourdough without yeast, Norwegian and with the addition of raisins. They all differ in taste and appearance, and aroma. All five options are a must try. Moreover, making such bread is easy. It is enough just to have a bread machine in the kitchen and at least be able to use it a little. Next, the components are poured into a bucket, and a special program is set up. If you have a bread maker, you don’t even have to mix the ingredients.

Simple rye bread in a bread machine

Time for preparing

calories per 100 grams

The recipe is suitable for those who do not like to bother with a variety of recipes. If you have little time or desire, the recipe will suit you.

How to cook:

Tip: to make the bread rise evenly, it is better to trim it with your hands when the dough is kneaded and ready to rise.

Yeast rye bread with raisins in a bread machine

If you are a fan of dried fruits, then bread with raisins is a good option for you. You can add prunes or some nuts to it.

How much time - 3 hours and 40 minutes.

What is the calorie content - 341 calories.

How to cook:

1. Heat water and pour into the bowl of the bread machine;
2. Add salt and sugar, stir until dissolved;
3. Same way powdered milk and flour passed through a sieve;
4. Add both raisins and yeast;
5. Turn on the mode for baking bread and go about your business for another three and a half hours.

Tip: so that the raisins are evenly distributed over the dough, you can first roll them in flour or starch.

"Norwegian" rye bread

Norwegian bread will be made with honey instead of sugar. It won't be sweet, don't worry!

How much time - 3 hours and 50 minutes.

What is the calorie content - 350 calories.

How to cook:

1. Heat the water, pour it into the bucket of the bread machine;
2. Add sugar and salt, mix;
3. Combine wheat and rye flour, put through a sieve;
4. Add both types of flour to the bucket;
5. There is also honey, milk powder, yeast, cumin, malt and soft butter;
6. Set the program for baking rye bread and wait for it for three and a half hours.

Tip: Flax, and even sesame seeds, can be added along with cumin.

"Borodino" rye bread

The same black bread that we all love and to which you are all accustomed. Try making it at home and you might even like it better than store-bought.

How much time - 3 hours and 45 minutes.

What is the calorie content - 293 calories.

How to cook:

1. Pour malt into a mug, pour 40 ml of boiling water over it;
2. Stir and let the mixture brew for at least ten minutes;
3. Heat the rest of the water, pour into a bucket;
4. Send oil, honey, vinegar, salt, ground coriander, cumin and paprika there;
5. Next, add flour, then rye flour and yeast;
6. Put the longest program;
7. At the end of the program, take out the bread, grease it with protein and sleep with coriander.

Tip: Instead apple cider vinegar you can add table, wine, grape and so on.

Rye bread on yeast-free sourdough

Try making yeast-free bread with homemade sourdough. It is a little longer than with yeast, but the taste is significantly different. Try it!

How much time - 3 hours and 15 minutes + 3 days.

What is the calorie content - 332 calories.

How to cook:

1. To begin with, pass the flour through a sieve;
2. Be sure to heat the water so that it is warm;
3. Then put 80 grams of flour in a bowl, add 50 ml of water;
4. Bring the mass to the state of sour cream;
5. Remove the mass in heat for a day, cover it;
6. After that, add to the mass the same amount warm water and the same amount of flour;
7. Mix the ingredients again, cover and remove for another day;
8. After a day, add the same amount of flour and warm water again;
9. This time, cover the mass until bubbles appear;
10. After that, pour in the rest of the warm water, add the rest of the flour and mix until the consistency of the dough for pancakes;
11. Remove the mass for six hours in heat;
12. At the end of time, remove 100 grams from the masses, from which it will be possible to make another bread within two weeks. If the bread is not cooked, add flour and water to the state of sour cream and you can not cook the bread for another two weeks. It is important to remember that at least ten hours before making bread, the sourdough must be taken out of the refrigerator;
13. So, put the rest of the sourdough in the bread machine, add butter, bran, flax seeds, salt and wheat germ;
14. Turn on a mode that lasts at least three hours.

Tip: this bread can also be made from wheat flour.

When it comes to yeast dough, there are always a huge list of nuances, as well as secrets. And main secret that if you follow these recommendations, then the dough will turn out divine! And then future baking.

The first and, perhaps, the most important rule says that during kneading and lifting, the room should be warm. This promotes faster and better yeast activity. That is, if it is cold in the kitchen or in another room, then the dough will rise very slowly or not at all. When the dough rises, it must also be kept warm. No drafts, window sills, and even in summer the dough cannot be put outside.

Since we are preparing bread in a bread machine, the dough will also rise in it. It is better not to lift the lid at this time, as a sharp temperature change can adversely affect the yeast mass and eventually it will fall.

Another important point when working with the test - good mood. It may sound funny to some, but it's true. The better your mood, the better you will do on the test, and the better it will turn out in the end.

Yeast dough often contains water or milk (in the list of ingredients). Remember that milk can always be replaced with water, and vice versa. But experts believe that the best ratio for these two products is 50/50. That's when the dough will turn out perfect.

If you want a sweeter bread, add a moderate amount of sugar. If you add too much, it may start to burn and the bread will end up too brown.

Products for the preparation of such a dough are best always brought to the same temperature. That is, you just need to pull everything out of the refrigerator. The only exception will be the case if the preparation indicates that a particular product needs to be additionally heated or, conversely, cooled. For example, it is often necessary to heat milk or water so that the yeast feels good and rises the dough faster.

Many people believe that fresh, that is, compressed yeast works more actively than dry. But to be sure of this, you need to try making bread with them. If you take fresh yeast, then they will need twice as much. That is, if you need 5-10 grams of dry ones, then 10-20 grams of fresh ones will be needed.

Flour must always be sifted. This saturates her with oxygen, and she transfers this oxygen to other ingredients, which are then mixed. At the same time, oxygen remains inside and slowly but surely raise the entire mass, making it higher, airier and more magnificent.

When buying yeast, be sure to check the expiration date. If you have yeast at home, then pay attention to the dates. The shelf life of the closed product is 30 days. That is, if more than a month has passed and the yeast has not yet been opened, then they are still spoiled. Closed packaging is not a guarantee of freshness. If the yeast has been opened, then it must be used within twelve days. On the thirteenth day, they should already be thrown away.

Better to buy flour premium. It is this variety that is used by most pastry shops, as this flour guarantees maximum pomp in baking.

According to your taste, you can add various dried fruits, nuts or spices to the dough. It can be raisins, cashews, cinnamon, prunes, pine nuts, anise, Brazil nuts, macadamia, nutmeg and so on.

In one of the recipes you will need butter. If you suddenly forgot to take it out of the refrigerator first, then just cut it into cubes and this way it will become soft faster. Well, or if you urgently need to add it to the dough, then you can grind it with a grater and immediately add it to the dough in this form.

If you have a bread maker in your home, be sure to make homemade bread according to the recommended recipes. It is very tasty and you know for sure that the bread contains good (chosen by you) and the right products, and not just water with flour and salt. In addition, because of its composition, the bread is much more satisfying than store-bought. One piece is enough to fill up, you do not need to eat half a loaf at once. Try it!

Rye bread- these are all types of dark bread that are baked on the basis of rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread machine manufacturers made sure that housewives could bake this type of delicious bread on their own at home.

Information about the benefits of rye bread, the features of its baking, recipes for gadgets from well-known manufacturers of bread machines and helpful tips will help to easily master the process of its preparation.

The benefits of rye bread

Vitamins, amino acids and others useful material make rye bread priceless for the human body. Just one small slice of this pastry can help to cope with beriberi, remove toxins from the body, normalize cholesterol levels, and improve work digestive system.

But those who have a predisposition to colic, hyperacidity, or suspected ulcers in the intestines should limit their use due to more acidic than wheat bread, taste.

Features of baking bread from rye flour in a bread machine

Since gluten is almost completely absent in rye flour, baking bread from it has a number of features:

• for kneading dough, sourdough is most often used, which works better than yeast, although it increases time costs;
• the dough must be kneaded thoroughly and for a long time;
• even well-kneaded dough always remains sticky;
• to make the bread more porous, the dough must be watery.

Programs for baking such bread in bread machines have a number of features. In them, the dough kneading time is increased, the proofing period is shortened and the temperature is lowered at this stage (so that the dough does not peroxide). But the baking time, on the contrary, is increased, since the dough made from rye flour is baked longer.

If the model of the bread maker does not have a special mode for baking such bread, then it can still be baked by selecting a more suitable mode that meets the required conditions.

Freshly baked bread cannot be cut immediately. Even after it is taken out of the mold, it continues to cook, so it needs to be wrapped in a towel and allowed to cool completely.

Classic recipe

Classic (rustic) rye bread, usually prepared with sourdough. Previously, the bakers kept the composition and method of preparing the sourdough in the strictest confidence, but now many housewives are willing to share their recipes and the secrets of baking this flour product. Below is simple recipe classic rye bread for a bread machine, which is neither in color nor in taste inferior to store-bought counterparts, but even surpasses them.

To be able to bake delicious bread you need to prepare:

• 200 ml of tea (one teaspoon of black loose leaf tea per glass of boiling water);
• 50 g of powdered milk;
• 50 g of white crystalline sugar;
• 10 g of salt;
• 5 g cocoa powder;
• 5 g of instant coffee;
• 160 g rye flour;
• 185 g wheat flour;
• 60 g of sourdough;
• 7 g dry yeast.

To taste rye bread home cooking, you will need to not only work hard, but also wait 18 hours for the sourdough to ripen and 3.5 hours for baking in a bread machine.

The nutritional value of the final product will be 165.0 kcal per 100 g.

Method for making rye bread in a bread machine:

Rye sourdough bread in a Redmond bread machine

Many experienced bakers do not bake bread with yeast, but with sourdough, which enriches the dough with lactic acid, which is so beneficial for the immune and digestive systems. Another positive point is that such bread may not go stale for up to ten days and remain soft.

Novice bakers should start by learning rye sourdough. Its preparation does not require any special costs, but only a little patience. Sourdough maturation lasts from 3 to 6 days.

For making rye sourdough glass jar you need to mix in equal quantities (100 grams each) water and rye flour, leave this mixture in a warm place. The next day, discard half of the mass and add the same amount of fresh flour and water.

In the process of maturation, the mass will change the unpleasant, putrid smell to an aroma with a pleasant sourness, and air bubbles will begin to form.

If there is any doubt about the readiness of the starter, you can mix 5 grams of it with five times as much water and wheat flour (25 g each). If, after proofing, the mass has increased in volume, the leaven is ripe.

For yeast-free sourdough rye bread, you need to take:

• 400 g of sourdough;
• 400 g rye flour;
• 160 ml of warm drinking water;
• 30 ml of vegetable oil;
• 30 g of sugar;
• 5 g salt.

Baking time is at least 4 hours, depending on the characteristics of the bread machine model.

The calorie content of each 100 g loaf of bread will be equal to 220.0 kcal.

Recipe for wheat-rye bread for the Mulineks bread machine

Wheat-rye bread was mentioned in the ancient annals of the Russians, so it can be called a time-tested product. Its formulation used in industrial production remains unchanged for quite a long time. Virtually no difference in composition different types this bread on store shelves.

But in the Mulinex bread machine, you can bake bread, which will not contain such familiar ingredients as vegetable oil and sugar. However, the taste finished baking will be much tastier than any store counterpart.

For baking you will need the following ingredients:

• 500 ml of drinking filtered water;
• 2 small measuring spoons that come with the bread machine, salt;
• 400 g wheat flour;
• 300 g rye flour;
• 1 small scoop of dry yeast

Baking will take 3.5 hours and one to two minutes of preparatory manipulation.

Food and the energy value of this product - 232.7 kcal / 100 g.

Progress:

Recipe for rye bread with malt for Panasonic bread machine

Malt is the soaked and germinated grains of cereals (barley, rye, less often wheat and corn). This is all done in order to obtain an enzyme such as diastase, which is able to turn starch into sugar. Despite the simplicity of the preparation process in Food Industry for the production of beer, kvass and bread, seven types of malt are used.

When baking bread, malt is added to rye flour products.

You can bake rye bread with malt in its composition at home, using the technical capabilities of the Panasonic bread machine and having the following set of ingredients:

• 410 ml of water (including 80 ml of boiling water for malt);
• 100 g of malt;
• 40 ml of vegetable oil;
• 50 g granulated sugar(you can replace 50 g of bee honey);
• 7 g of table salt;
• 225 g of wheat flour of the first or second grade;
• 325 g rye flour;
• 14 g dry instant yeast;
• 50 g dark raisins.

In the models of this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and lay the products in the form of a bread machine.

Calorie content of a hundred gram piece of this bakery product will be equal to 236.0 kilocalories.

Action algorithm:

To correctly set the baking mode, you need to specify the weight of the bread. Simple mathematical operations will help determine this parameter: you need to add the weight of all the ingredients and subtract 50 from the resulting sum. The resulting value will determine the weight of the loaf.

Learning how to bake delicious rye bread is quite difficult due to the characteristics of the flour, so you should not try to bake a product from a 100% rye product the first time.

It is better to first mix wheat and rye flour in equal amounts, and subsequently increase the specific gravity of the latter with each new pastry by 10%.

Rye flour pastry goes well with herbs(caraway, Provencal herbs, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so do not be afraid to show imagination and add something new to already mastered recipes.

Another recipe for delicious rye bread cooked in a bread machine is in the next video.

My family is very fond of rye-wheat and rye bread, i.e. those in which the content of rye flour is from 60 to 100 percent. Such breads are baked somewhat differently than wheat breads. And it is about the technology of baking such breads in a bread machine that I want to tell.

A few years ago, having bought a bread maker, for a long time I remained in a state of shock from the abundance of information and my own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal - to bake delicious and beautiful bread, seemed out of reach. But, by nature, I am a man - stubborn to the point! And that's what worked in the first place. ;)

That's why: Rule One! Never give up! Do not give up, but keep looking for YOUR bread again and again!

I warn you right away: for someone, the path to their bread will be long and difficult. But, only by stuffing your own bumps, you can learn something!

Therefore - Rule Two: take a handwritten notebook with you to the kitchen, and each time write down your comments on each recipe in it.

It must be firmly understood right away that not a single recipe is an axiom!

Even in GOST recipes, for example, the exact amount of water is not indicated. Remember? In old cookbooks often in recipes there was a phrase: flour - how much dough will take! After all, flour is different! Even flour of the same variety differs in moisture content. Therefore, it is difficult to specify the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.

It was not for nothing that I gave at the beginning links to the journals of two luminaries of baking. Read them! Let, at first, it will seem like books from the 1000 and one nights series! After all, luminaries bake rye bread exclusively on sourdough, and this very sourdough at first seems like a terrible beast. And if a hare also lives in your soul, which every time goes into a panic, then you and I are on the way! Let's go side by side with small steps from simple to complex ...

In the topics of the breads that I baked, people ask the same questions, so I decided to collect all the answers together. And, sorry. Here .., but I will focus only on my recipes, because it is always better to talk about what you know and can do. :)

It was a saying ... Let's move on to a fairy tale ...

We immediately determine the stages of the path, guided by the same principle - from simple to complex!

1. First, learn how to bake bread with dry yeast. Then - on the "wet". Then I baked bread on a piece of old dough (self-fermented) -. And only then ripened for sourdough.

2. Gradually increase the content of rye flour in the dough. First learn how to bake bread with 60% rye flour.

This was my first bread. Then I still didn’t know a lot (in particular, that there is no gluten in rye dough, and, therefore, it doesn’t need a long batch, there’s nothing to develop there!), Therefore, the technology of Darnitsky and subsequent breads with b about higher content of rye flour:,, differs from later breads: and. There is not much rye flour in Darnitsky, which is why the technology with a long batch came up. After all, at the same time, wheat flour worked, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!

3. Bake bread in the oven.

So it was with me... But everything can be different for you... if you are braver and more talented...

So we've got the recipe. Collected everything necessary ingredients and dishes on the table. Then everything was filled up, poured into the oven and sent the dough to knead. Remember that rye dough does not require a long kneading. We just need to mix all the ingredients well. ( Important point! Because of the poorly mixed dough, the bread may turn out to be "gummy"!) I chose for myself a batch on the Pizza program, equal to 15 minutes. Next on the program is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (raise) in the switched off oven with the lid closed until it increases (rise) by 2 - 2.5 times. This can happen after 40 minutes or 4 hours depending on room temperature and yeast strength. Why Pizza? Well, I just love this program. On Dumplings, the dough clobbers more ...

What should be a rye bun?

It shouldn't be liquid. More like matte. It is denser than wheat, but more moist. It sticks to your hands (and generally to anything! Cheerful). The more rye flour, the more sticky.

When kneading, the dough under the kolobok is slightly smeared with a small puddle circle.

The circle under the bun will be much smaller in case b about higher content of rye flour.

Dough after proofing. It's time to turn on the baking!

But there is not enough water in this kolobok. The roof may be cracked. I would add 10 ml.

My advice: when baking rye bread, do not add water (liquid) to the dough in full, written in the recipe. For example, the recipe says 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in a glass at the ready, just in case. Nearby is a bag of rye flour. When kneading takes place, I figure out what exactly he wants by the state of the kolobok ... If I add something to the kolobok, then for the time of kneading I cover the bucket on top lying (flat) with a plastic bag (someone covers it with a towel, but I do with a bag, I don't mind throwing it away...)

It happens that during kneading the dough does not want to gather into a bun, but spreads over the bucket and sticks to the walls. We must help! ;) We pick up a silicone spatula, and push the dough to the center. Try another option, you might like it: add half of the vegetable oil included in the recipe towards the end of the batch, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.

Sometimes, after the formation of the bun, it turns out to be angular. Then, immediately after kneading, before proofing, we moisten our hands in warm water and smooth the tuft to it. We try to do it affectionately and gently, while you can whisper something good to him, because “an affectionate word is also pleasant for a cat!”

Additives.

Often there are "special additives" in the recipes for rye bread. And the question arises: why the hell are they needed and is it possible to do without them? Oh yes, easily! You just need to figure out which additive - what gives and try to find a suitable replacement.

Panifarin (gluten) or gluten it is added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better raising the dough and fluffiness of the bread, because this gluten is not in rye flour.

Dry sourdough:

Extra-R- with taste of malt, gives to bread more saturated color and malty sweetish smack. Added in a quantity of 1-1.5 tsp.

Agram- white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon, and then the vinegar is not needed. Let's try the bread, and decide for ourselves - maybe we need a little sourer. Next time we will add another half a teaspoon (and in order not to forget - write it down in a notebook!). But these two additives are simply called dry sourdough, in fact, in fact, they are just flavoring additives and they cannot replace a real sourdough.

Malt, Well, the taste of malt is well known to many ... Kvass, dark beer, bread: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is he who gives the rye bread a dark color.

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional lift), even grated sour apple you can add (acid plus rise), even jam. You can replace water with potato broth - also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it is better to dilute them with water beforehand). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives extra color. If you take buckwheat honey or brown sugar instead of sugar, it will be the same. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the composition, then in the recipe it must be reduced.

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! Time for proofing will take not an hour or two, but as much as necessary in each case! Landmark - an increase in the test by 2-2.5 times. It is important not to miss the moment! For poorly risen bread will be unbaked inside, and the dough that has rested will look like a sponge - with holes that are difficult to fix, and bread after Baking will turn out to be with a concave roof.

advice from Andreevna:

Quote

after 1.5 hours (didn’t look there) I went up under the roof and was all nostril, obviously stopped. I besieged him maleho (turned on the pizza literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I already looked at him. It rose a little above half the bucket, and I turned on the pastries. Everything worked out, the bread turned out!

Therefore, we will periodically look in and check - how is our dough? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough is very capricious!

Tip: If the room is cool, the bread will take longer to rise. To speed up the process, you can get a bucket of dough from the HP, cover it with a film and send it to the oven with the light on for the proofing time. (The oven itself is turned off!).

The dough has risen. You can put on baking. But for beauty, before baking, you can grease the roof. Bread is smeared quickly and gently, without pressure, using a silicone brush, either with a beaten egg or yolk - for me, this is best options... And also with warm milk, paste, egg + sour cream, egg + milk, egg + tbsp milk + tbsp. oil growth...

Then the top crust will be shiny and dark...

Using the timer button, set the baking time to 60-70 minutes. The more rye flour, the longer it will take to bake. Well, accordingly, 600 grams of flour takes more time than 400.

Can rye bread be baked on automatic programs? Of course it is possible. But in this case, we get a "pig in a poke" at the exit. After all, no one brought beauty to bread and did not put their soul into it ... What has grown, has grown!

Warm rye bread cannot be cut! It is necessary to let it cool completely on a wire rack, covering it with a linen towel, because right up to the very end of the temperature drop inside the bread, the process of ripening goes on!

And finally...

Taste is a delicate matter! Feel free to change something in the original recipe to your liking.

You have baked and tasted your bread... Do you like it saltier? Write down in a notebook that next time you need to add half a teaspoon of salt more. Do you like herb bread? Feel free to pour, without asking anyone! Change everything to your taste .. but a little bit, do not overdo it! Good bread to you! :)

P.S. This article deals mainly with baking yeast rye bread in a bread machine. Sourdough bread and bread baked in the oven or slow cooker have their own "secrets".

From an article on Bread in the Concise Encyclopedia of the Household, 1960.

Cutting the cooled loaf good bread, you can see the same small pores - this is fine-pored bread. If the dough is not sufficiently fermented, poorly kneaded, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. When the dough is not sour or sour, the flour is rotten, or if freshly baked bread has been crumpled, the crust lags behind the bread.

The correct ratio of flour and water in the dough (i.e., the normal consistency of the dough) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the bread crumb will be dense, with cracks, quickly stale; in the second, the crumb of bread turns out to be moist and sticky.

The readiness of the dough or dough is determined by the height of the rise, the elasticity of the dough, and the fermentation time. The quality of the dough can be judged by its elasticity: if the dough is lightly pressed with a finger and released, then if the fermentation is insufficient and the dough is not ready, the hole from the finger quickly levels out; during normal readiness, the hole levels out slowly, and with excessive fermentation of the dough, the hole remains.

Well fermenting dough has a convex shape, strong alcohol smell and good porosity. Flat surface, sour and bad smell indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out if the bread has risen enough, you can make a test: put a piece of cooked dough in cold water. The piece first goes to the bottom, and if it floats to the top, then the dough is ready.)

The surface of the baked bread should be slightly moistened with hot water, then cover the loaf with a clean, dry linen napkin. In this case, the crust becomes softer.

Rye bread in a bread machine is real, but not perfect, it will not work with it: throw everything into a bucket, press a button and go for a walk, it will still need your participation, albeit minimal. For my experiments, I chose the simplest recipe for rye bread (here this one, which is on the remnants of leaven, but redid it a little in the process) to make baking rye bread in HP the most efficient and simple. Although at first I had to tinker, for now I can say with confidence: rye bread in a bread machine is much easier than in the oven!

The idea to bake rye bread in a bread machine visited everyone who has this unit for production. homemade bread, and even those who don’t have it)) It’s reasonable: if you bought a bread machine, then you need to bake delicious bread in it, and therefore rye bread, as tasty and healthy at the same time, it’s a must. Do not forget also that the bread machine was invented to simplify such a difficult task as the production of homemade bread, respectively, and I want to simplify sourdough rye in it. But the trouble is that most bread machines are poorly adapted to work with sourdough and rye dough in particular: neither knead normally, nor ferment, nor stand, so often attempts to bake healthy rye bread in a bread machine lead to disappointment. Although, you know, ovens with programs designed for leavened bread have already appeared! For example, all German bread machines Unold in our store they have such a program and a lot of accessories in the kit, starting with a hook for extracting the spatula and ending with built-in scales and a double bucket. But I have an ordinary old bread machine at home with standard programs designed exclusively for yeast wheat bread, and I still decided to try baking rye bread in it, because it bakes, and, therefore, rye can. I did not have the task of fully automating the process, for rye bread this is generally unlikely, and here's why.

Mix. Not every bread machine is able to knead rye dough. It is not so complicated, but it is very different from wheat: if wheat, developing gluten, gathers in a bun around the shoulder blade, stretches and springs, then rye is completely indifferent to its actions. Kneading is easier and more efficient, because the bucket is designed for two spatulas and the dough is mixed more actively, although sometimes you have to help with a silicone spatula.

Fermentation and knockdowns. After kneading, I took the spatula out of the bucket of the bread machine, greased its walls with oil, put the dough there and leveled it with a silicone spatula. Another reason why bread machines that do not have a special mode are not very suitable for baking rye is automatic punching, which rye dough does not need, it does not need strong hugs, like wheat, because it is much faster and easier to get rid of excess gas. Even after it has risen well, we do not knead it before shaping, but simply carefully form it, while the dough itself is kneaded in a natural way and completely releases accumulated carbon dioxide with no effort. Imagine what will happen if the spatula spins for 5-10 seconds in a well-suited rye dough, it will simply “blow it away”. Therefore, the spatula must be removed from the bucket in order to prevent a strong punching of the dough.

Temperature. Another "slippery" nuance is the temperature and speed of fermentation. In many models, before you start kneading, the temperature equalization function is turned on, but simply heating. The bread maker continues to heat in the background almost all the time while there is dough in it, until the start of baking, when it automatically switches to a higher temperature. In the background, it heats up to about 35 degrees, that is, it is warm enough, which significantly accelerates the rate of fermentation of rye dough. If at room temperature(22-25 degrees) your bread looks like about two hours, then 30-40 minutes will be enough for the dough to reach the peak and strive to fall off. At the same time, in bread machines, almost all programs are designed for wheat bread and the corresponding fermentation duration - about an hour, plus the same amount for proofing, which is a lot for rye bread. If you rely on the bread machine and let the rye dough flow by itself, you will end up with bread with a collapsed roof. But even here we can adapt and use the inconvenient modes of the bread machine to our advantage.

For my rye bread, I chose the fastest setting, which lasts 2 hours 44 minutes ( quick baking bread), of which about 15 minutes is spent on equalizing the temperature, about 20 minutes for kneading, an hour for proofing and about an hour for baking. I baked in this mode a couple of times, using the recipe for “The Most Simple and Tasty Rye”, but each time the dough came up 20 minutes earlier than necessary and I had to change the “quick bread” mode to “baking”. In order to correct the process and slightly prolong the fermentation, I decided to reduce the amount of dough, taking not 600 gr, but 400.

The recipe is almost the same as link, only the amount of dough is different and all flour is rye. Briefly: 400 gr. mature dough on rye whole grain flour (you can put it in advance at night from 200 g flour, 200 g water and 20 g sourdough); 225-250 gr. water; 400 rye whole grain flour; 1 tbsp honey, 15 salt, 1 tbsp. cumin, sprinkling on your wux.

Please note that after kneading, putting the dough in a bucket, I immediately shaped it (flattened the top) and put it on proofing, and this is another subtle point that does not allow fully automating the baking of rye bread. If the dough is not leveled and smoothed with your hands or a spatula, the bread will turn out with an uneven, ugly rough crust, so here, whatever one may say, you will have to look into the bread machine and participate in the process.

Having leveled the top, sprinkled it with flakes (sometimes the seeds are used). Especially for this bread, I made fresh rye flakes using grain crushers Eschenfelder .

By the way, do you know how to make sure that seeds or flakes do not fall off the crust? Sprinkle them on the surface of the bread sprinkled with water at the very beginning of the proofing, tamp a little, sprinkle again with water from the spray bottle. Before baking, you can moisten the top again and turn on the "baking".

The degree of proofing of rye bread in a bread machine is determined in the same way as in the usual form: the dough should come up, increase in volume and show a couple of barely hatched bubbles on the surface.

Bakery products. Another stage in which you will have to participate. The bread machine programs take from 40 to 60 minutes to bake wheat bread, plus the possibility of manual control in the “baking” mode. For a heavy rye dough, one hour, and even more so 40 minutes, is not enough - in order for it to bake well, it needs 80-90 minutes at 180-190 degrees(standard baking temperature in bread machines). Accordingly, we can immediately, as soon as the dough approaches, turn on the baking mode for an hour and a half or, after completing the “quick baking” program, switch to the “baking” mode and finish baking for another 30 minutes. It’s easier for me to immediately switch the bread machine to “baking” and put it on an hour and a half. Ready bread will slightly move away from the walls of the bucket, the sides of the bread will be ruddy, but the top may crack a little, while remaining pale. It should not be convex, rather, even, but not fallen and not ruddy: in bread machines, for safety reasons, there is only one ten, located at the bottom of the oven, so the bottom and sides of the bread in the bread makers are most reddened, and not the top.

What do you think, where is it easier to bake rye bread, in an oven or a bread machine? After my experiments and observations, I was convinced that rye bread in a bread machine is possible and even works out well. The downside is that each new recipe will require a new adaptation. And on the other hand, the bread that I baked in a bread machine can be so different: keeping the proportions, you can change its composition as you like, so you are unlikely to get bored with it.

I have already baked this bread with wheat grits.

Pure rye 100%.

With seeds and a small addition of whole wheat flour.

How do we usually select yeast? Many simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast will undoubtedly affect the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And after each reader will receive a recipe for rye bread in a bread machine, and also learn how to cook a simple delicious White bread with paprika.

What is the best yeast to use in a bread maker?

Pressed. They require a storage mode (+4 C), if it is violated, they acquire an unpleasant odor and a smearing consistency. They are used in almost all methods of preparing dough (they are not used (!) When delaying the start of the bread machine).

Dry active yeast allow you to quickly form a gluten frame of the dough, get an elastic crumb and a richer flavor. Before use, you need to activate by dissolving in warm water with a small amount of flour or sugar (they just can die in water). You can store for a long time. If your bread maker does not start mixing immediately, or if you are using the delay start program, they are not suitable.

Fast acting dry yeast activation is not required, they are immediately added to the flour. Ideal for bread makers. In case of violation of the packaging, they are used within 2 days. The opened package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast in contact with cold water(below 15 C) lose their activity for 1.5-2 hours.

The dough won't run. Yeast dough actively rose, and you need to leave? Cover the container with the dough with sheets of paper well moistened with water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result is a delicious and fragrant bread.
With flax seeds. I often use flax seeds in dishes - it is useful and I like the nutty note in taste. And once, when kneading dough for bread, I replaced a small part of the flour from the general norm with flax seed, after first not very finely tarring it. They sprinkled the loaf with them. It turned out to be a very tasty crust!

Recipe for rye bread for the oven

Mix 20 g pressed yeast, 100 ml warm water, 20 g flour and a pinch of sugar. Put on the rise "to the cap." Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I use apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead slightly sticky dough. Let rise, knead, transfer to a greased vegetable oil shape. Then again let it rise well (I sprinkled with coriander seeds). Bake at 240 degrees. 15 minutes. "with steam", then reduce to 200 degrees. - and another 30-40 min. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a pan with water, or in the first 15 minutes. baking three times I spray the walls of the oven from the sprayer.

Recipe for rye bread in a bread machine

Take 300 ml of warm water, 10 g of honey, 10 g of malt, 20 ml of vegetable oil, 1.5 tsp. salt, 1 tsp sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all the ingredients to the bowl in the order indicated and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g pressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flaxseeds

Sift flour, mix with salt. Pour 0.5 l of warm boiled water, in which dilute sugar and yeast, mix. Add a beaten egg, as well as paprika and flax seeds, knead with vegetable oil-lubricated hands for 10-15 minutes. Cover with a towel and leave for an hour. Punch down, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.