How to bake rye bread in the oven. Rye bread - how to bake at home in the oven or bread machine according to recipes with photos

Baking has become very popular lately. homebaked bread on leaven. Someone considers this bread yeast-free and very healthy (in fact, yeast grows in sourdough). I just love baking homemade bread. And high-quality and tasty rye bread without sourdough will not work. Yeasted rye bread will be sticky, as if not baked. In addition, at home, no one limits your imagination - you can. optionally add dried fruits, nuts, cumin or coriander. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared with anything - it creates a special comfort in the house. Your family will appreciate your efforts.

Ingredients:

Sourdough - 50 gr.
Water - 400 gr.
Rye flour - 600 -700 gr.
Salt - 1 teaspoon. (I took 1.5, they love my salting)
Vegetable oil - for lubrication of molds.

You can make your own sourdough starter for homemade rye bread. It takes more than one day for a good rye sourdough, but the pastries are amazing, fragrant and very tasty. So, we heat the water - 25 milliliters, up to 40 degrees, and mix it with 25 grams of flour. Take immediately a half-liter jar, in which we will prepare the sourdough. We cover the mixture with a lid, but do not close it tightly, you can take a cling film and pierce it with toothpicks. We just leave it on the kitchen table.

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the sourdough. Leave until next day. On the third day, we again follow a mixture of 100 milliliters of water and 100 grams of flour, mix everything, cover again until the next day. On the fourth day, you can hide the jar of sourdough in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake delicious homemade rye bread.

How to make homemade rye bread

1. First, knead the dough from water, flour and sourdough. Water must be taken warm. Flour about 300 - 350 gr. The consistency is like rustic thick sour cream.

2. Opara at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to put the dough at night. For example, they kneaded at 12.00 at night and in the morning it is already ready. In the finished dough, add salt, the rest of the flour (300 - 350 g.). Stir comfortably with a wooden spatula.

3. The dough turns out to be very thick, it is a little difficult to mix it, but the spatula successfully copes with this task. In the future, during proofing, it will become a little more liquid. You do not need to knead for a long time, just mix well so that there are no lumps. Cover the dish with the dough with a towel and leave to proof.

4. After about 1.5 - 2 hours, the dough will increase in volume by 2-3 times. If you kneaded in a transparent bowl, you will see how airy it became - very beautiful! Now you are ready to bake.

5. Simple aluminum bread pans can be used. They must first be greased with vegetable oil so that the bread can be easily removed after baking. From this amount of dough, three loaves of approximately 350 grams are obtained. We divide the dough into three parts, put them in molds and carefully level them. It is convenient to mold with wet hands, as the dough is very sticky. And again we put on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

When the dough has doubled in volume, it can be sent to the oven. Bread is baked at a temperature of 180 degrees, 40 minutes. The oven must be preheated in advance, see that the bread does not overstay. If you have an electric oven, choose the convection mode - everything is baked on it evenly. The finished bread is removed from the molds and placed under a towel to cool.

Homemade rye bread recipes

Can't name tastier meals than hot homemade, fragrant bread, only piping hot, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate this one yourself, and bake delicious homemade rye bread with your own hands, delighting your friends and loved ones.

It is not very easy to bake rye bread, but if you learn some tricks, know the sequence and stock up on the right products, you can master the science of baking quickly and thoroughly. This will help the most proven and suitable recipes for home, which will come in handy more than once and will definitely appeal to everyone who will taste your homemade bread.

Homemade rye bread in the oven

Rye flour - 300 grams.
Wheat flour - 200 grams.
Whole grain wheat flour - 20 grams.
Sunflower oil - 2 tablespoons.
Malt - 40 grams.
Yeast: dry - 1 tablespoon, fresh - 20 grams.
Hot water (boiling water) - 80 milliliters. For malt.
Warm water - 350 milliliters. For a test.
Honey - 2 tablespoons.
Sugar - 2 tablespoons.
Salt - 1.5 teaspoons.
Cumin, coriander, nutmeg - in the dough and for sprinkling, to taste.

This bread recipe is very successful, and most importantly, delicious, it is no different from expensive high-quality store-bought bread, but, since it is homemade, it will definitely bypass any purchased pastries in terms of palatability. We start with the fact that hot water, dilute the malt, mixing the mixture very carefully, leave, covered, until it becomes barely warm.

Delicious and fragrant homemade rye bread is obtained if you sift the flour well and calculate the proportions correctly so that the dough is not heavy and hard. So, pour all the sifted flour (all three types) into a bowl, add salt, ground nutmeg, ground coriander and cumin, dry yeast there, mix.

In a separate bowl, you need to mix honey and sugar, and all this is well diluted in warm water. And then add to flour, then add malt, and gradually sunflower oil. Knead the dough without adding flour, although it will be very sticky to your hands. After - cover and set to approach for no more than 3 hours.

When the dough has risen, it must be laid out in a mold lined with baking paper and greased. sunflower oil top with whole coriander. Leave for another hour, then send it to the oven for 10 minutes at 220 degrees, then turn it down to 200, and put it on for another 40 minutes, but regularly check the bread for doneness (every oven is different).

Homemade rye bread in a bread machine

This is a recipe for "Borodino" custard bread, just right for a bread machine, incredibly tasty and satisfying. One loaf after cooking weighs 750 grams.

Rye wallpaper flour - 330 grams.
Wheat flour - 75 grams.
Dry yeast - 1 teaspoon.
Dry sourdough - 1.5 tablespoons.
Honey or molasses - 1 tablespoon.
Sugar - 2 tablespoons.
Salt - half a teaspoon.
Water - 140 milliliters.
Sunflower oil - half a teaspoon.
A whole coriander to sprinkle on top of our homemade rye bread.

Homemade bread maker

Rye flour - 75 grams.
Hot water - 250 milliliters.
Malt - 3 tablespoons.
Ground coriander - 1.5 teaspoons.

Welding is prepared from a mixture of flour, malt and coriander, filled with boiling water. The tea leaves need to be put in a warm place to cool, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature so that it is warm, after about 2 hours it will be ready.

Now lay the tea leaves that have already cooled down, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine on “dough kneading”. When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave for up to 3 hours. After - for 1 hour and 10 minutes you need to put the bread in the "baking" mode, with an average crust. Let it cool down and try the most delicious homemade Borodinsky rye bread.

Homemade rye yeast bread

Rye flour - 130 grams.
Wheat flour of the 2nd grade - 260 grams.
Fresh yeast - 15 grams.
Salt - 10 grams.
Sugar - 5 grams.
Honey - 1 teaspoon.
Warm water - 250 milliliters.
Softened butter - 10 grams.

We need two dishes, in the first we need to mix half of the available flour and a glass of warm water, in the second - dilute the yeast with the addition of sugar in warm water (50 milliliters will remain). Leave the ingredients for 40 minutes in a warm place under a kitchen towel.

After the allotted time, you need to knead the dough from the contents of the two vessels that we filled earlier, adding all the ingredients from the list to the mixture. Mix well, if necessary, you can add another one or two tablespoons of flour. Then we form loaves of homemade bread and put them on baking paper, send our bread to the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as blowing, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected products, will definitely please everyone who tries it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

Rye flour - 250 grams.
Barley flour - 250 grams.
Baking powder - 1 sachet.
Butter - 100 grams.
Sugar - 50 grams.
Serum - 1 glass.
Hazelnuts, crumb - 50 grams.
Ground cloves, ground cinnamon - half a teaspoon each.
Whole coriander - 1 teaspoon.
Yogurt without additives - 1-2 tablespoons.
Sunflower oil - in order to lubricate the form.

It is very simple and quick to prepare such homemade rye bread, you do not need to wait and stand in the kitchen for a long time. You just need to mix all the dry ingredients, spices, sugar, baking powder and flour, then add the butter, rubbing it with your hands, and dilute with whey. Mix everything well, adding nuts, knead the dough.

Spread the form with oil, pour in the dough, grease with yogurt on top, put in the oven for an hour, at a temperature of 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

Rye flour - 2 cups.
Wheat flour - half a cup.
Dry yeast - 11 grams.
Malt - 15 grams.
Water - 300 milliliters.
Honey - 70 grams, it is better to take buckwheat.
Sugar - 2 teaspoons.
Salt - 1 teaspoon.
Olive oil - 5 tablespoons.
Raisins - 100 grams.
Dried apricots - 50 grams.
Pepper, sweet, Bulgarian, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker, this will significantly reduce the cooking time and will please the whole family. We mix all the ingredients, which are then filled with water and mix well. Then we send it to the multicooker bowl pre-lubricated with sunflower oil for 3 hours in the “bread” mode.

After this time, you need to sprinkle the table with flour, on which put the dough from the multicooker bowl, knead the dough well, and send it back to the multicooker for the bread mode for another 1 hour. After the allotted time, we open the multicooker, turn it over onto a plate or onto a kitchen board, put it upside down in the bowl and send it for another 1 hour before fully prepared. We take it out, wait for it to cool down, try with various additives, for example, with butter or cheese, salmon and herbs.

Homemade rye bread with coffee

Rye flour - 1 cup.
Wheat flour - 1 cup.
Dry yeast - 2 teaspoons.
Salt - 1.5 teaspoons.
Black ground pepper - 1 teaspoon.
Natural ground coffee - 2 teaspoons.
Water - 330 milliliters.
Poppy - to sprinkle bread.
Yolk - for greasing bread.

We brew strong coffee, which we add, still hot, to 100 grams of rye flour and mix well. Then, when the mixture is still warm, pour dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour out the remains of rye, and all the wheat flour, as well as salt, mix again and leave for 40 minutes to come up.

We form a loaf of bread, leave it for another 45 minutes - an hour, after which we transfer it to a form greased with sunflower oil, grease with whipped yolk and sprinkle our homemade rye bread with poppy seeds abundantly. We set the oven at 230 degrees, leave the bread to bake for 40 minutes.

With or without sourdough, with or without yeast, homemade rye bread can be prepared with a variety of additives, dried fruits, dried vegetables and fruits, berries, the most interesting seasonings, nuts and other not boring ingredients.

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

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

homemade brown bread recipe

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

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

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

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

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

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

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

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

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

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

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

What to consider when making brown bread yourself

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

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

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

Do not hide the cooked bread immediately in the bag. Let him breathe. Otherwise, it will get wet and spoil. When properly stored, homemade bread will keep for about 4 days.

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

I became interested in sourdough baking because I wanted homemade rye bread. I already wrote once that I tried to bring out different starter cultures, in particular, with kefir, I continued for a long time, according to completely eccentric schemes. In the same way, I tried to bake rye bread, not knowing and not understanding the features of rye flour and dough. I knew that in a bread machine normal wheat dough turns into a bun, and I expected the same from rye. More precisely, no, I read somewhere that it should not be a kolobok, but, not having a drop of knowledge, I still relied on the “kolobok rule”. The recipe, as I now remember, was wonderful and amazing and began with "take a cup of sourdough." The fact that there is a concept of moisture and that there are different starter cultures did not occur to me. I loaded all the ingredients into the bucket of the bread maker, selected the program from the menu and pressed "start". The dough was smeared over the bucket, there was no trace of the kolobok.

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

About how much flour fell on a miserable 200-2500 ml. water, I'm even afraid to think. Especially for illustrations, I repeated the “feat”. The dough, after adding flour and trying to get a “bun” during kneading, was so thick that it stopped sticking to hands.

Karelian "gates" are molded from such dough and stuffed mashed potatoes, and you can also fashion a rose :)

I remember, having “kneaded”, I took out the dough, and, without exchanging for fermentation before shaping, I wound it into a roll, cut it with an oblique grate and put it in the microwave to proof, accompanied by a glass of boiling water. The bread stood for a day and a half, and then I resigned myself to the fact that it would not grow and baked it. When it was baked, it became clear that it was impossible to eat it - it was too hard. Cut into small cubes to dry in the oven and then add to the soup. Surprisingly, even in the soup, these croutons did not soak!

In fact, rye dough should not become a bun, and it absolutely does not need a long kneading, the duration of the kneading does not affect its properties in any way and does not improve them in any way. Moreover, rye flour is about the same moisture content as wheat flour, it just looks and behaves differently. Here, for example, wheat dough from 50 gr. water and 100 gr. rye flour, but wheat flour from a similar amount of ingredients. Wheat was kneaded and it rolled into a ball and does not stick to the hands, rye knead, do not knead, remains as pasty as it was.

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

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

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

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

In rye flour great importance have both of these enzymes, but their activity, in addition to the obvious benefits, can lead to a number of defects in rye bread. For example, because of them, the test may form a large number of dextrins, due to which the crumb will turn out sticky, crumpled and sweet in taste. To avoid this, you need to "regulate", that is, reduce the activity of enzymes, and this can be done only by increasing the acidity of the dough with the help of sourdough. High acidity will "pacify" α-amylase a little, it will stop decomposing starch too actively. High acidity may not help if you are using sprouted grain flour, where the amylase activity is too high to be held back by the acidity of the sourdough.

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

During the formation of rye dough, it is not crushed or folded., as it is done with wheat. It is better to form it on a working surface well oiled with vegetable oil, with wet hands and a scraper, giving the bread the desired shape.

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

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

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

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

I would also like a few words about how and where to melt rye dough. Again, I want to compare it with wheat, because there are a lot of attractive proofing options with it: in the form, and on a towel, and in a basket, and on a silicone mat, moreover, even bread from very wet dough when good development gluten-free and tightly formed will withstand proofing and baking without support and will not spread. With rye bread, everything is different: hearth bread should always be made from a sufficiently thick and heavy dough so as not to blur during proofing and baking. Even if you put it in a proofing basket so that it retains its shape, it will definitely float during baking, like this one.

Therefore, you need to understand that for panned bread, you can make the dough more moist and pliable, but it still should not pour, otherwise the bread will not bake and remain sticky inside. For hearth bread, the optimum moisture content is 50-55%, when there is twice as much flour as water. Bread made from a thicker dough will turn out to be more finely porous and coarse than its shaped version from a more moist dough.

Bakery. Rye bread is baked without moisturizing, with quite high temperatures at the beginning of baking: 250-320 degrees and 200-190 in the process of baking. 250-260 - the temperature that is optimal for baking pan bread. It is also sprinkled with water before planting in the oven, so that a smooth crust forms in the process. Hearth is not sprayed to avoid spreading of the workpiece. With bread that is baked without a form, the situation is reversed - it needs to ensure the drying of the top layer of dough as quickly as possible, that is, to make a crust so that it retains its shape and volume. For this, the “roasting” method is used, when at the beginning of baking the oven is heated to 300-20 degrees and after 5 minutes it is reduced to 200-190. This is enough for the workpiece to form the thinnest crust-film, which fixes the volume of the dough and prevents spreading. By the way, if it is customary to make cuts on wheat bread before baking to protect the bread from arbitrary breaks and allow steam to escape from the workpiece, then rye bread is pricked with wooden skewers or grooves are made.

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

Subject healthy eating concerns many people. The products of many bakeries and bakeries, unfortunately, are not always different high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

rye flour - 250 grams;
wheat flour - 170 grams;
fresh yeast - 10 grams;
warm kefir - 170 ml;
boiled water at room temperature - 80 ml;
salt and sugar - to taste;
butter - 10 grams;
cumin - half a tablespoon;
flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

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

When time will pass, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then cover the workpiece with cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the mold in the oven. After ten minutes, turn down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

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

Homemade rye flour bread in the oven

This time we propose to knead the dough on kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

rye flour - 450 grams;
wheat flour - 250 grams;
dark kvass - 500 ml;
olive oil - three large spoons;
salt - a tablespoon without a slide;
dry yeast - one tablespoon;
rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

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

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

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

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

peeled rye flour - 200 grams;
wheat flour of the first grade - 110 grams;
dark dry malt - three large spoons;
ground coriander - one tablespoon;
buckwheat (or any other) honey - two tablespoons;
small dark raisins - 60 grams;
chicory powder - one spoon;
boiling water - 220 ml;
sunflower oil - two tablespoons;
large salt and cumin seeds - one teaspoon each;
balsamic vinegar (dark) - a tablespoon;
dry yeast - one and a half teaspoons.

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

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

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

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

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to cook a delicious fragrant loaf without using yeast.

You will need the following products:

three glasses of rye flour;
half a glass of oatmeal;
two glasses of kefir;
one chicken egg;
a teaspoon of soda (without a slide);
one dessert spoon of salt.

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

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

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

Rye bread-roll on onion peel

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

onion peel - one handful;
water - 350 ml;
white flour - 300 grams;
rye flour - 200 grams;
salt - two teaspoons;
sugar - one teaspoon;
dry yeast - two teaspoons;
vegetable oil;
one large onion.

How to bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

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

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

serum - 450 ml;
ghee - two large spoons;
salt - to taste;
honey - two spoons;
dry yeast - one sachet;
wheat whole grain flour- 350 grams;
rye flour - 150 grams;
walnuts and peanuts - 70 grams each;
sunflower seed - 50 grams;
flax, raisins, dried cranberries and dried apricots - 50 grams each;
sesame - four tablespoons.

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

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Chop the walnuts and toast quickly in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

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

Ingredients:

rye flour - two and a half glasses;
sourdough - 200 grams;
warm water - 80 ml;
tea brew - 140 ml;
sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

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

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

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

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

Latvian rye bread with milk

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

Ingredients:

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

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

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Give the finished dough the desired shape, put the future bread for proofing on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.

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

We began to take such bread every day. But it is too fluffy and airy, so we thought, maybe we can bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

Easy rye bread recipe

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

Rye bread composition

Rye flour 200 grams (1.5 cups)
Wheat flour 200 grams (1.5 cups)
Warm boiled water 370 grams (1.5 cups)
Dry yeast 1 tablespoon
Sugar 1.5 tablespoons
Salt 1 teaspoon
Vegetable oil 1.5 tablespoons
Optional cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, pour warm water. I added 1.5 cups of water. Cover with a towel and put in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two types of flour. Because if you take only white flour, then rye bread will not work. Well, if you take only rye flour, then the bread will turn out sticky and bake poorly. Commonly used proportions are 50/50 and 60/40. And who takes 60% rye flour, but who white. It all depends on your taste.

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

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

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

Cover with a towel and set to thaw for 20-30 minutes in a warm place. The dough should double in size. I put it in the microwave, but before that I put a pot of hot milk, and the microwave was warm and humid. This is what experienced bakers recommend, although my parents do not do this, and their bread turns out to be lush and tasty.

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

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

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

Above in the photo, these are samples already with ground coriander inside, and not ground on top. It turned out very tasty, but the bread sat down. I used less dry yeast. The bread came up very well, but sat down in the oven.

But below I have already tried fresh yeast. The bread came up very well, and as you can see in the photo, even a little airy, although I used only 30 grams of yeast for a double norm of flour. I also added half a glass of seeds to the dough, next time I will add more. It’s just that we don’t store seeds at home, they quickly disappear. What else we noticed is that this bread crumbles, which is made with raw yeast.

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

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

How to bake rye bread in the oven. Rye bread - how to bake at home in the oven or bread machine according to recipes with photos

Ingredients:

How to make homemade rye bread