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Bake rye wheat bread at home. Rye flour bread in the oven yeast recipe

There is nothing more delicious than fragrant bread ears, made according to a simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, and what ingredients are used in cooking, can it be used wheat flour for the preparation of the product. step by step photos recipes are listed below.

The nutritional, beneficial properties of rye bread have been known since ancient times. The main benefit of a rye product is to help with diseases of the digestive tract, normalize the absorption of food. Another plus is mold resistance. However this product should not be added if you suffer from increased acidity of the intestine, colic or ulcers. A slice of bread contains:

How to make rye bread at home

The following are recipes for black bread at home, on a different basis - yeast, yeast-free, sourdough and custard. Thanks to the large number of new baking technology, different devices can be used. How can you cook brown bread in the oven, bread machine or slow cooker and what are quick recipes preparation of this product?

The recipe for rye bread in the oven begins with the preparation of products: ground rye flour, salt, dry yeast, water. All ingredients are well and thoroughly mixed to a state homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turned out to be ruddy and hard, then the pastry is ready.

In a bread maker

The advantage of this unit is that you do not have to prepare the batch yourself - the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoon olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking, you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, coriander, chopped garlic are added. After kneading the mass, put in a bowl for half an hour in the baking mode according to the instructions.

rye bread recipe

You can make your own bread at home. For the manufacture of rye pastries you need to follow a strict recipe to get the finished product. The following describes how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories the finished dish contains, what ingredients are needed, what are the ways of baking the dough.

sourdough

  • Thanks to the lactic acid bacteria of the starter, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves the absorption of food. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. To bake tasty product, it will take more time than standard recipe. The advantage is that when using sourdough, the dish is fresh up to the 10th day after baking. Consumption of a rye product is good for the body.

Ingredients

  • coarse rye - 700 g;
  • any yogurt - 100 ml;
  • regular salt - 1 tbsp. l.;
  • warm water - 1 l;
  • whole grain and wheat flour - 500 g;
  • warm milk - 330 ml;
  • vegetable oil - 1 tsp

Cooking

  1. Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
  2. Dilute the finished sourdough with hot milk, add salt, whole grain and regular wheat flour, cover batter towel, leave for 12 hours.
  3. Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
  4. Set to bake for 1.5-2 hours.

Recipe for black bread in a bread machine

  • This dish prepared in a bread machine, according to the method of preparation, it is more like baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When adding yeast, the dough rises due to fermentation, no sour taste. When choosing ingredients, it is better to give preference top class. Step by step recipe With detailed description ingredients available to beginner bakers.

Ingredients

  • water - 330 ml;
  • ground rye - 150 g;
  • wheat flour - 300 g;
  • butter - 20 g;
  • dry milk - 2 tbsp. l.;
  • honey - 2 tbsp. l.;
  • salt - 1.5 tsp;
  • baker's yeast - 1.5 tsp;
  • malt, cumin - 2 tbsp. l.;

Cooking

  1. Put the ingredients into the bread machine according to the instructions.
  2. Select the desired mode. The color of the crust is medium.
  3. Take it out after the required time. Cool on a wire rack.

Wheat-rye bread in the oven

  • Rye bread contains a lot useful substances- minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also useful for digestion, prevents the appearance of diabetes and cancer. Since a loaf, which consists entirely of rye, is difficult for the stomach, it is better to cook a wheat-rye product. It will bring more benefits to the body and has the same properties.

Ingredients

  • wheat and rye flour - 500 g each;
  • sea ​​salt - 1 tsp;
  • dry yeast - 10 g;
  • sugar - 50 g;
  • chicken egg - 1 pc.;
  • sesame - 15 g.

Cooking

  1. Sift flour, add sugar, yeast, salt.
  2. Add warm water to a bowl and knead the dough.
  3. Ready dough leave warm for an hour.
  4. Punch down the mass, leave to approach again.
  5. Put the finished dough on a baking sheet, form a round loaf.
  6. Lubricate the product with an egg, sprinkle with flour, sesame seeds.
  7. Bake 30-35 min.

Rye bread with yeast in the oven

  • For the preparation of rye products are used different ingredients and additives. However, so that the bread is not rough, they use a mixture of white wheat and rye flour: so the dough becomes more pliable and softer. Starter preparation the classic way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.

Ingredients

  • rye and wheat flour - 300 g each;
  • warm water - 0.4 l;
  • sugar - a tablespoon;
  • salt - a teaspoon;
  • dry yeast - 10 g;
  • vegetable oil - 2 tbsp. l.

Cooking

  1. Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
  2. Add sunflower oil to the mixture, stir. Add yeast.
  3. Knead the dough, cover with a film, set aside for 60 minutes.
  4. Knead the dough, leave to stand for 40 minutes.
  5. Preheat the oven to 220 degrees, bake the bread in the form of 40-50 minutes.

Homemade malt bread

  • Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the functions of the digestive tract. Such a product has a rich dark color due to malt. Eating rye bread is good for health promotion.

Ingredients

  • white flour - 200 g;
  • rye flour - 330 g;
  • water - 400 ml;
  • malt - 40 g;
  • dry or fresh yeast - 20 g;
  • honey / sugar - 2 tsp;
  • sugar - 2 tbsp. l.;
  • coriander - 0.5 tsp;
  • cumin - 0.2 tsp;
  • nutmeg - 1/10 tsp;
  • vegetable oil - 2 tbsp. l.

Cooking

  1. Pour the malt with boiling water, mix thoroughly. Cover.
  2. Add dry yeast, spices, salt. Mix well.
  3. Dissolve sugar, honey in warm water, stir.
  4. Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
  5. Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
  6. Make slits at the top.
  7. Bake 50 minutes.

Without wheat flour

  • Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. The loaf is suitable for losing weight who eat low-calorie foods.

Ingredients

  • peeled flour - 11 tbsp.;
  • water - 4 tbsp.;
  • sourdough - 3 tbsp.;
  • vegetable oil - 3 tbsp. l.;
  • sugar - 5 tbsp. l.;
  • salt - 1 tsp;
  • coriander (grains) - 2 tbsp. l.

Cooking

  1. The dough takes 3 days to prepare. On the first day 4 tbsp. peeled flour pour 4 tbsp. boiling water, stir. Leave the mixture for a day.
  2. On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
  3. On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
  4. The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
  5. The loaf is baked for 90 minutes.

Hearty rye-wheat loaf with raisins

  • Hearty rye-wheat loaf with raisins will be loved by adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because 100 g of raisins contain 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruit, bran and other additives.

Ingredients

  • water - 1.5 cups;
  • dry yeast - 7 grams;
  • light raisins - a handful;
  • whole grain and rye flour - 2 cups each;
  • brown sugar - 2 tbsp. l.;
  • olive oil - 2 tbsp. l.;
  • salt - a teaspoon.

Cooking

  1. Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
  2. Add raisins to the dough, mix.
  3. Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
  4. Put the dough on the table, divide into several parts. Create products.
  5. Cover with a towel, leave warm for 1 hour.
  6. Bake 30 minutes.

Traditional sourdough bread

Traditional custard bread popular in Scandinavia. The product is distinguished by its thin crust and firm pulp. The preparation of the dough takes longer than when baking a regular loaf. Ready product has a pleasant taste and aroma of malt, the dough takes any shape you need. Rye brewed bread can be pampered by adults and children.

Ingredients

  • flour, wheat - 350 g, from rye - 200 g;
  • water - 0.5 l;
  • pressed yeast - 30 g;
  • sugar - 2 tbsp. l.;
  • salt - 1 tsp;
  • dry malt - 2 tbsp. l.

Cooking

  1. Mix two tablespoons of malt with wheat flour, brew with hot water.
  2. Mix the dough thoroughly with a fork. Leave it aside to cool down.
  3. Dissolve the yeast in another bowl with a glass warm water, add sugar, salt.
  4. Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
  5. Mix thoroughly, form a loaf, put in a mold.
  6. Send the rye bread to the oven for 50 minutes.

Rye bread on kefir in the oven

  • If you do not know how to bake black bread at home, take this recipe into service: it is simple and does not require special knowledge. Cooked on kefir dough the product has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, then the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.

Ingredients

  • water - 55 ml;
  • dry yeast - 4 g;
  • kefir - 250 ml;
  • rye flour -100 g, wheat - 300 g;
  • salt - to taste.

Cooking

  1. Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
  2. Shape the dough into a ball, cover it and let it rest for 20 minutes.
  3. Stir again, leave under a towel for 10 minutes.
  4. Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
  5. Bake the bread for 30 minutes in a conventional oven.

Yeast free

  • A simple yeast-free rye loaf turns out just as delicious as with yeast. The use of fermented products is not always possible, as some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking turns out to be tasty, tender, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.

Ingredients

  • ground rye - 320 g;
  • baking powder - 0.5 sachet;
  • sugar - 2 tbsp. l.;
  • kefir - a glass;
  • soda / salt - 1 tsp;
  • raisins - a handful;
  • butter - 50 g.

Cooking

  1. Grind prepared raisins, fill with water.
  2. Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon, stir until the mixture is soft.
  3. Add water, raisins, stir.
  4. Put the dough on the table. Knead until elastic.
  5. Form, transfer to the form.
  6. Put the oven on temperature 220, bake for about 45 minutes.

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

Rye bread in the oven

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

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

Video. How to cook wheat-rye sourdough


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

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

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

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

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

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

Recipe for rye bread in the oven

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

Ingredients:

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

Cooking

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

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

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

Homemade rye bread in the oven

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

Ingredients:

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

Cooking

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

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

Rye-wheat bread in the oven

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

Ingredients:

  • wheat flour - 350 g;
  • rye flour - 350 g;
  • warm kefir - 250 ml;
  • dry yeast - 1 sachet;
  • salt - ½ tbsp. spoons;
  • honey - ½ tbsp. spoons;
  • coriander in grains.

Cooking

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

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

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

Video. Homemade bread without yeast, eggs and sourdough


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

Rye- wheat bread has long been popular. In contrast to what has already become familiar to many white bread it is much more useful. Regular consumption of such bread has a beneficial effect on the body. Its composition is traditional. It includes the optimal ratio of nutrients and trace elements for human life.

What are the benefits of rye bread?

It is noteworthy that the recipe for making classic rye-wheat bread has not changed since ancient times. To incorporate this valuable pastry into your diet, it is enough to have a few simple ingredients on hand.

Despite the fact that rye-wheat bread itself has a low calorie content, many, when trying to lose weight and adjust their diet, decide to stop eating bread. In fact, this is recommended only in cases where the body will receive all the necessary substances from other products. If this is not possible, then you should not completely exclude bread from your diet.

The advantages of rye wheat bread, due to which it is actively recommended for consumption by nutritionists and doctors, include:

  1. A small percentage of calories. The more rye the flour is, the more useful the bread will be.
  2. High content of nutrients and vitamins. Rye grains are similar in composition to wheat grains. However, in the process of cooking in such bread there is more benefit than in white.
  3. The content of solid indigestible fibers. The so-called fiber, which is saturated with rye bread, is indispensable for normal digestion.

If the bread is made from healthy ingredients and does not contain harmful additives, its use has a positive effect on the state of our body.

Rye-wheat bread in a bread machine

The two main components are rye and wheat flour. Water, vegetable oil are added to them. The rest of the ingredients are sugar, yeast (preferably fast acting) and salt.

The cooking process is quite simple. Just follow the steps below:

  1. In the bucket of the bread machine, first add all the liquid ingredients.
  2. Sift rye flour with wheat flour.
  3. Add salt to taste.
  4. We fall asleep dry fast.
  5. Add sugar to taste.
  6. We put the bucket in the bread machine.
  7. Select the main mode.

The first 20 minutes, you can follow how the cooking process is going and, if necessary, add a little water (1 tsp each). The lid must not be opened later.

Rye-wheat bread in the oven

Recipe Ingredients:

  • Rye flour;
  • Wheat flour;
  • dry yeast;
  • salt and sugar;
  • water;
  • olive oil;
  • sunflower seeds.

Cooking process:


Rye-wheat bread with yeast in the oven is ready. It should be laid on a wire rack and covered with a towel until fully cooked.

Rye-wheat sourdough bread

The recipe for such bread includes only 3 ingredients: two types of flour, water and salt. It turns out a delicate, moderately porous structure. The bread has a pleasant aroma and taste. Many cooks advise those who are going to make sourdough dough for the first time to use another additional component- yeast. But this is a matter of taste.

So, for cooking you will need:

  • sourdough rye;
  • Rye flour;
  • salt;
  • wheat flour;
  • water.

Cooking process:

  1. Finished rye sourdough(600 g) must be 100% moisture. Its amount should be similar to the amount of flour of the two types. Pour the leaven into a bowl. Note that the starter should already be at room temperature.
  2. Add water (350 ml) at room temperature (in no case should the water be hot) and mix everything thoroughly. Add the rest of the ingredients to the sourdough, i.e. two types of flour, 300 g each, salt - to taste, but not more than 1 tsp. It is not worth kneading the dough for a long time, it will be enough if the flour is slightly moistened.
  3. Leave the dough in a warm place for 30 minutes, covering it with cling film. Please note that it is advisable to make a couple of small punctures in the film so that the dough breathes. Next, lay out the dough and start kneading it. At the same time, do not add flour to it, so as not to spoil the future bread. Since the dough will be quite sticky and it will be difficult for beginners to work with it, a special scraper can be used.
  4. The duration of the kneading is a maximum of 7 minutes. Next, you should leave the dough for proofing for some more time for complete readiness. To do this, put the dough in a deep bowl, sprinkled with flour. If this is not done, the dough will stick to the bowl. We cover the dough with a towel, leave it in this state until it becomes twice as large in size. It usually takes 2.5 hours.
  5. Shake off excess flour with a brush and transfer the dough to baking paper. Preheat the oven to 250°C with an empty baking sheet. At the bottom of the oven, you need to put a container with water, which will allow you to create a steam bath for raising the dough during baking.
  6. Next, spread the bread with baking paper on a preheated baking sheet and bake for about 15 minutes with a steam bath. Temperature - 250°С. If you do not want to put additional dishes with water, then to create steam it will be enough to pour a glass of water on the bottom of a preheated oven. After 15 minutes, remove the steam bath and continue baking bread for another 40 minutes at a temperature of 200 ° C.

To determine readiness, just knock on the crust of bread. In this case, the sound should be empty. Never cut bread right away. Give him time to "rest". To do this, put it on a wire rack and cover with a cotton towel or any other natural cloth. If you bake bread on a baking sheet, as described above, then with a high degree of probability it will crack, but its taste will not change from this. If you want to avoid this, then use a form.

Other recipes for making delicious and healthy rye bread

There are other ways to make rye bread. One of the most popular options is Swiss rye-wheat bread. Its peculiarity lies in the fact that cocoa powder is added to the recipe, so the bread acquires a characteristic brown color. For those who prefer simpler baking methods, rye-wheat bread in a slow cooker will do. To do this, it is enough to prepare the dough in the usual way, and then put it in the slow cooker by selecting the "Baking" mode.

Everyone has a hobby, someone goes fishing, someone is fond of photography, and I bake bread. And in this article I will share one of my best recipes making yeast wheat-rye bread.

How does a cooking article relate to the main topic of this blog, you ask? I will answer this way: I present to your attention not just a recipe, but a technology for making bread at home, without the use of specialized kitchen devices, such as dough mixers and bread machines. That is, everyone can bake bread according to my recipe.

Recipe for wheat and rye bread with yeast

To make bread at home, you will need the following ingredients:

  • Rye flour - 2 cups;
  • Wheat flour - 3 cups;
  • Salt - 1 tablespoon;
  • Sugar - 1 tablespoon;
  • Sunflower oil - 2 tablespoons;
  • Dry baker's yeast - 1 teaspoon;
  • Water - 2.5 cups.

The Benefits of My Bread Recipe

The main advantage of my recipe is its repeatability. That is, if you adhere to the indicated proportions, temperature conditions and time intervals, then you will definitely get delicious and fragrant bread.

And this repeatability is achieved by using ordinary cutlery to determine required amount original products. That is, not grams and milliliters, but ordinary glasses and spoons, and this greatly simplifies the process of making bread at home.

But if you don't believe in spoons and glasses, then I have wonderful recipe rye bread where all proportions are in grams -.

When making bread, instead of a glass, I use a regular 200 ml tea cup as a measuring container.

Technology for making bread at home

I will describe in detail the sequence of actions, the proportions of the starting products and the time intervals when making bread.

Mix salt and flour of different types together

First you need to take flour and salt (wheat - 3 cups, rye - 2 cups, salt - 1 tablespoon) and pour them into a container in which you will knead the dough. Many on the Internet recommend sifting flour through a sieve so that it is saturated with oxygen. But I don't do that.

I use a small plastic bowl as a container for kneading dough.

After all the dry ingredients are in the bowl, they must be thoroughly mixed together.

Preparing yeast for bread

We fill the cup halfway with room temperature water and add a tablespoon of sugar and a teaspoon of dry yeast to it.

And stir until completely dissolved.

kneading the dough

In a bowl of flour, add diluted yeast, and then two more cups of water and two tablespoons of sunflower oil.

And we begin to mix the dough thoroughly. I do this with an ordinary tablespoon.

After a minute, all the liquid “disappears”:

Then the dough will turn into a thick sticky mass:

But we continue to knead until the dough becomes elastic, stretches like chewing gum and starts to lag behind the edges of the bowl:

As a rule, this effect is achieved after 5-10 minutes of intensive mixing. After that, the dough can no longer be kneaded.

Ripening dough for bread

We cover the finished kneaded dough with a lid and leave to ripen. It is recommended to put it in a warm, damp place without drafts.

According to the "smart" it is called dough proofing. During this process, fermentation will occur in the dough, and it becomes fluffy and increases in volume.

Given the small amount of yeast in my recipe, proofing can take 2-3 hours. This time depends on flour, yeast and temperature.

After the dough volume has doubled, the proofing process can be considered completed:

Pay attention to how much it has become!

Baking bread in an electric oven

I use it for baking bread electric oven. The advantage of its use is the presence of a temperature controller.

We take a suitable baking dish and grease it a little sunflower oil:

Then we transfer our dough into it, send the form to the oven (we do not turn on the oven!) And leave it alone for about 30 minutes more:

We are waiting for our dough to rise again (increase in volume):

Then set the temperature in the oven to 200 degrees:

And bake our bread for 45-50 minutes until a dark crust appears on top.

Use a toothpick or a match to pierce the bread, pull it out and make sure that the toothpick (match) remains dry and does not stick to the dough. This indicates that the bread is completely ready.

How to get a shiny crust on bread

As soon as you take the bread out of the oven, brush the top crust with water if you want it to shine. Some sources recommend using boiling water.

Cooling bread after oven

After the bread is baked, it must be cooled. If you want a soft crust, then wrap the bread in a towel (you can just cover it) and place it on a wooden cutting board.

If you want a crispy crust, then cool without a towel. In such cases, I put the bread on the grate in an open oven.

Bread cools to room temperature in about 3 hours. Then it can be cut and served to the table:

The taste of bread

Final own real taste bread is received after complete cooling. It strongly resembles the bread that was sold in our stores many years ago. It is neither sweet nor salty, neither sour nor insipid, neither dry nor wet. He is not an independent dish, but just simply bread, as our distant ancestors invented it many centuries ago.

It is quite natural that it is fundamentally different for the better from the bread that is currently sold in stores, it has an excellent taste, excellent shape (look at the cut in the photo), it stays fresh for a long time and is perfectly cut with a knife.

In my family, it was enjoyed by both adults and children.

delicious bread recipe

My recipe is cumulative. It does not have any single source. I chose the ratio of wheat and rye flour based on personal taste preferences.

The dough after kneading is very soft. Therefore, it must be baked in the form. If you think that ready bread too wet, then add some flour.

Brief instructions for making yeast-leavened wheat-rye bread

To get first-class bread at home, use the following recommendations:

  1. We take 3 cups of wheat and 2 cups of rye flour, add a tablespoon of salt and mix thoroughly;
  2. In half a glass of water, dilute a teaspoon of dry yeast and a tablespoon of sugar;
  3. Pour the prepared yeast into the flour, add two more glasses of water and two tablespoons of sunflower oil;
  4. Knead the dough for 5-10 minutes until it becomes elastic;
  5. We cover the dough and leave it to “ripen” for about 2-3 hours, until it doubles in volume;
  6. We shift the “ripened” dough into a baking dish previously greased with sunflower oil and leave it alone for another 30 minutes;
  7. After the dough again adds in volume, bake it at a temperature of 200 degrees until cooked for 45-50 minutes;
  8. We take out the finished bread from the oven and leave to cool for 3 hours at room temperature.

Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and be added in the form of crackers to salads. You can make rye bread at home, and you don’t need a bread machine for this. Many recipes are designed for baking bread in a conventional oven.

Useful properties of the product are explained by its composition and quality of flour:

  • Most recipes do not contain yeast, which increases nutritional value finished product;
  • A large amount of fiber affects the work of the stomach and digestive organs in a favorable way;
  • 100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
  • Rye grain is more resistant to the processing process, therefore it retains many vitamins and amino acids essential for the body in flour.
  • Decreased hemoglobin;
  • Diseases of the digestive tract;
  • Slagging of the body;
  • diabetes mellitus.

Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. It has been proven that regular consumption of black bread reduces the risk of cancer and diabetes.

Black bread ingredients

Black rye bread, familiar to Russians, is popular among the inhabitants of the Scandinavian Peninsula, Iceland, and Denmark. There it is an integral part national cuisine, but they cook it with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product are unchanged:

  • Rye flour;
  • Water;
  • Sourdough or yeast;
  • Salt.

Add to rye flour - wheat or corn, buckwheat, oatmeal.

Rye Bread Recipes

It takes a little experience to make rye bread. Rye flour is more capricious in work, it is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get delicious product even with little culinary experience.

Fast way to bake in the oven

To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than recommended by 5-10 ° C. This will keep more heat in when the door is opened while the dough is being placed.

Tip: during the baking process, do not open the oven door frequently or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread in time depends on the type and volume, as well as the composition of the dough.

Traditional Irish Bread

In Ireland, they say that real bread should be tender, fragrant and crumbly. For cooking according to traditional recipe you need to take wholemeal flour or white flour, as well as:

  • 190 ml of kefir;
  • 45 g wheat, oat or rye bran;
  • A teaspoon of baking powder for dough, coriander and soda;
  • 4 dl cumin;
  • Salt - 2 dl;
  • Olive, rapeseed or sunflower oil - 75 ml;
  • 80 g of wheat flour (preferably the highest grade);
  • 80 g of wholemeal rye flour;
  • 1/4 kg of flour from wheat grains.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Kefir is poured into a separate container, salt is added. In a hot frying pan with a thick bottom, cumin and coriander are fried without oil, after which the spices are ground in a mortar and added to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but in the process of mixing it will become denser and roll into a ball.

You can bake bread in any baking dish or in a pan with a thick bottom and walls, which is pre-lubricated with margarine or cooking oil, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.

To prevent the crust from cracking during baking, make several shallow longitudinal cuts.

For this yeast-free bread, the temperature in the oven is set at 220 ° C. At a given temperature, they bake for a quarter of an hour, after which they lower the degree to 190 ° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

Rye yeast-free bread is prepared simply: 0.3 kg of rye and the same amount of oatmeal and whole grain flour mix in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour, and add 0.5 liters of warm water. Knead the dough. As additional additives take fried onions, Bell pepper or chili, dried blueberries or cranberries, dried fruits or seeds.

Put the dough into a mold, make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Recipe for classic rye bread

The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. Water is taken so much that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.

For the test, you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to pre-dissolve honey in water: this way it will be easier to mix and will not form lumps. Everything is mixed and sourdough and 30-50 ml of vegetable (preferably olive) oil are added. The finished dough is dense and elastic, non-sticky.

Bake bread in the oven, preheated to 200 ° C - 5-7 minutes. After that, the degree is lowered to 150 ° C. Baking time is about 2 hours.

Lean rye bread

Lean rye bread without yeast can be prepared with a simple sourdough starter from 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave warm for 48-50 hours. Then another 200 g of the mixture is added, covered with a cotton cloth and incubated for another 24 hours.

To make the dough, you need to add sunflower oil to the sourdough. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, sourdough. Knead a thick dough, which is then laid out in a bread pan and left warm for 4 hours. Before laying in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. At a temperature of 180-185 ° C, bread is baked for 100-120 minutes.

Sourdough Bread Recipe

Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (fresh take 1.5 times more) and 2 glasses of water. On low heat, the mixture is boiled down until the volume is halved, after which it is cooled and kept under gauze for about 9-11 hours.

A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoonful and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and cleaned for 48 hours in heat. You can determine the readiness of a hoppy starter by a significant increase in volume.

Ingredients for a standard loaf of yeast-free bread (weight 700 g):

  • 1/4 l of water;
  • 3 cups rye flour;
  • Fine salt - tsp;
  • Fine white sugar - tbsp;
  • Oatmeal or wheat flakes - a couple of tablespoons;
  • Leaven.

The process begins with the preparation of dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 liter of warm water. Opara rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to hands, with good elasticity.

Before baking, the dough should stand for 4-6 hours, and in order for it to fit better, it is recommended to cover it with a lid and a thick terry towel. Rye bread is baked on the middle shelf for an hour at 190°C.

Preparing sourdough bread

You can cook rye bread in the oven at home for more sophisticated technology involving the use of welding. Choux bread is different sweet and sour taste and the fact that it does not stale for a long time. According to this recipe, it is proposed to bake brown bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: sourdough and 0.5 kg of rye grain flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.

It is advisable to mix the dough with a mixer for about 10 minutes. Spread the finished dough in a mold pre-greased with cooking oil or butter, sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. Ready custard bread is removed from the mold and left to ripen under a waffle towel.

This fragrant yeast bread is prepared in several stages. The first is the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of cumin and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make a dough, the resulting sourdough and tea leaves are combined with 1/3 tsp. yeast and leave to ferment for 5-7 hours.

It is more convenient to knead the dough for Riga bread with an immersion mixer. To do this, spread the dough into the bowl, 40 ml of warm water, tsp. salt, 0.25 kg of rye grain flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. The finished dough is spread on flat surface, sprinkled with flour, form a loaf. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, put a bowl of boiling water under the baking sheet.

Rye bread is baked in the oven at 240-260 °C for 10 minutes, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.

Recipe for rye cheese bread with nuts

Cooking Ingredients:

  • 150 g goat or sheep cheese (hard varieties);
  • 120-130 g walnuts;
  • 0.3 kg of wheat flour and the same amount of rye;
  • A bunch of basil;
  • About 350 ml of water;
  • Ch.l. baker's yeast;
  • A couple tablespoons of olive oil;
  • Salt.

Sift flour twice with yeast, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave for an hour for proofing, knead several times with force and let stand for an hour and a half. Grind the nuts with a blender, cut the cheese into small cubes.

From ready dough form a cake, put a third of the mixture of cheese and nuts on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

Bread is laid out on a baking sheet (it can be laid parchment paper, brush with butter or margarine, sprinkle with flour) cover with a towel and allow 20-30 minutes to rest. Baking conditions: 30 minutes and 200°C.

flax seed bread recipe

You can bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, first make a dough of 40 g fresh yeast, spoons of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.

Sift 0.6 kg of flour from rye grains and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame, a third of a glass of peeled seeds and a few tablespoons of tea salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and spread on a greased baking sheet. Leave for an hour under a towel, and before laying in the oven, the surface is moistened with water.

The first 45 minutes the bread is baked at 220°C, then another 20 minutes at 200°C.

Lithuanian bread on beer

Bread according to this recipe can be made with or without yeast, but the yeast-free version is more popular. The sourdough is made from a glass (220 g) of rye flour and a glass of water. It should be thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.

From a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water, make a dough. For the test, they take all the resulting dough, 250 g of rye and wheat flour, tbsp. dark thick honey and cumin, 3 tbsp. sugar and half a glass of bergamot tea. All mix well, form a loaf and leave for a few for proofing.

The first 25 minutes bake bread at a temperature of 250 ° C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is taken out of the mold and covered with a towel.

Homemade Borodino bread

For baking Borodino bread in home oven you will need:

  • 0.4 kg of peeled flour from rye grains;
  • 0.2 kg females 1 or 2 wheat grades;
  • Ch.l. concentrated yeast;
  • A couple of tablespoons of dry malt and the same amount of vegetable oil;
  • 0.4 l of heated water;
  • Ch.l. salt;
  • A little dark honey;
  • Dry crushed coriander.

Preparation of bread with malt begins with tea leaves. To do this, dry malt is poured into 150 ml of boiling water, and cooled at room temperature. Dissolve honey in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should turn out a little sticky, thick and viscous. Cover the bowl with cling film or a thick towel and leave for several hours. The rested dough is punched down and transferred to a baking dish. For Borodino bread, the oven is heated to 180 ° C, baked for 40-45 minutes.

Bread with malt

Recipe malt bread similar to Borodino: 4 tbsp. malt pour two cups of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons sugar and 0.1 l of warm water. Leave to ferment for 10-20 minutes. The cooled malt and the revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of flour from wheat and rye. Knead the dough and give 1-2 hours for proofing.

Bread is baked for 30 minutes in an oven heated to 180°C.

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours is fluffy, fragrant and retains nutritious and beneficial features in a week. For cooking you need to take:

  • 90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
  • 0.2 l of kefir;
  • 170 ml of fat milk;
  • 55 g butter fat;
  • 20 ml lime or flower honey;
  • Half a glass of seeds;
  • 2 tsp dry concentrated yeast;
  • 2 tsp salt.

In a mixing bowl, combine kefir, honey, yeast and cornmeal. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or cling film. Leave the resulting dough for proofing in heat for an hour or two. Then they are transferred to a baking sheet, crushed, formed into a loaf and given another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from turning out dry, place a pan with hot water under the baking sheet.

Homemade rye coffee bread

The dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.

For the test take:

  • 0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
  • A couple of tablespoons of cocoa;
  • 1.5 tsp salt;
  • 75 ml of any vegetable pure oil.

Sift the flour, add salt and cocoa, mix well. Oil is poured into the finished dough and mixed with flour. The dough is laid out on a flat surface, sprinkled with rye flour. The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, they are crushed, again lubricated with oil and given another hour and a half to rise.

The dough is laid out in forms, covered with a towel and left for 60-80 minutes. Rye coffee bread is baked for 20-30 minutes in an oven heated to 180°C.

Rye bread on rice broth

For cooking take:

  • 120-130 g of white rice;
  • About 0.5 l of water;
  • Flour: from rye grains - 200 g, from wheat - 320;
  • Dry malt - tbsp;
  • Bran from any cereal - 2 tablespoons;
  • 1/2 tbsp mixtures of chopped ginger and coriander;
  • Ch.l. salt;
  • Baker's yeast - 2 tsp;
  • For lubrication - an egg;
  • A little sesame seeds for sprinkling.

Boil rice. Decoction (at least 250 ml) drain, strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough to a baking dish, leave for another 1-1.5. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.

Homemade rye bread can last anywhere from a few days to a week when wrapped in a waffle or cotton towel. He is different pleasant taste, aroma, maybe useful addition for any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pâtés, butter and cheeses, dried fruit paste or fruit and berry jelly. It is added to salads and served with soups, game or fish dishes, and vegetables.