Let's dwell on these points in more detail.

By a proven recipe, I mean a recipe that can bake a quality Rye bread, with sufficient, but not excessive acidity, elastic, not sticky and not too wet crumb, good porosity, pleasant taste and aroma, not stale or moldy for several days (or even weeks!) at room temperature. And these are, first of all, those recipes that are used in bakeries and bakeries. With regard to Russian rye bread, these are probably known to all compatriots Darnitsky, Stolovy, Obdirny, Borodinsky and many others.

And the observance of technology is the observance of such conditions that allow achieving all the above qualities of bread, sorry for the clumsy definition. Now let's move on to these very conditions.

1. Recipe selection. It is best, in my opinion, to start with one, preferably simple, bread recipe that you want to see on your table every day and bake it regularly (at least 1-2 times a week) until until the result completely satisfies you and you can bake it, as they say, on autopilot. According to some of my friends, they managed to achieve stable and good quality homemade bread after about a month and a half of regular baking. Edible, although not very beautiful bread, many people get literally the first or second time. Then it will be possible to move on to more complex and delicious, custard varieties - for example, Borodinsky.

In this post we are talking about 100% rye bread, molded or hearth, so consider the simplest bread made from peeled flour (Peeled). Why him? Peeled rye flour is the most common on sale in Russia. Also in this bread there are no additives that improve the taste and aroma - sugar, molasses, malt and spices - only rye flour, sourdough, salt and water. Clean, “bare” rye bread, in which all the shortcomings are immediately visible - poor-quality flour, poor sourdough with insufficient or excessive acidity and lifting power, incorrectly calculated dough moisture and inappropriate baking mode, etc. At bakeries, rye bread is always baked on sourdough with the addition of industrial yeast to speed up fermentation and proofing of the dough. But in my opinion, it’s better to try baking rye bread with pure sourdough (especially freshly brewed) at least 1-2 times, so that you can adequately assess its quality.

Recipe in baker's %:

peeled rye flour - 100% (of which in sourdough - 50%)
salt - 1.8%
dry yeast (optional) - 0.1%
instead of dry, you can take pressed yeast - 0.3%
water - approximately 65-75% (depending on the moisture content of the flour)

Recipe for a loaf of 400g flour (the weight of the finished bread is about 600g):

Traditional dough (3.5-4 hours at 28-30C):

sourdough rye on peeled flour 100% moisture, previously refreshed 1-2 times - 80g
peeled rye flour - 160g
warm water (45C) - 160g

The dough will grow in volume by 2-3 times, become porous, acquire a distinctly sour aroma and taste. If pressed yeast is used, it can be immediately added to the dough during its kneading (in this case they will need 1.5-2g, a piece the size of a hazelnut).

Dough:

opara - all
peeled rye flour - 200g
salt - 7g
dry yeast (I have Saf-Moment) - 0.4-0.5g (1/8 tsp)
warm water (40C) - 60g (add 1 tsp flour and activate yeast for 20 min.)

Fermentation for 1.5 hours at 28-30C until the dough doubles in volume. Forming, proofing complete (about 30-40 minutes in heat) on parchment or in a mold (if the dough is soft). Baking without steam at t 250-280C in the first 5-10 minutes. , then reduce t to 200-220C and bake for another 30-40 minutes. Brush with water before and after baking. Cut when completely cool.
UPD: In addition to the traditional dough, the dough for this bread can be prepared in two more ways: safe and on long dough see at the end of the post.

Below we consider the technology of making bread in more detail.

2. Necessary tools:

Scales, preferably with an accuracy of 1 g (electronic)
- clock with timer or alarm clock
- thermometers for water and oven
- a set of measuring spoons
- a baking scraper or a convenient spatula, metal or silicone is better
- large bowl or stable pan for kneading the dough
- a warm place (28-30C), where you can put a pot with rye dough for fermentation (read below how to organize it if the apartment is not a resort)

It is not necessary to take an expensive electronic thermometer with a temperature probe (although this is the most convenient option), you can buy an alcohol thermometer for water in a pharmacy (you can measure the air temperature in the room with it). Do not try to make rye dough "by eye", in the absence of experience, nothing really good will come of it.
As a last resort, if you don’t have scales yet, but you really want to bake, ask your friend who has scales to do “laboratory work” for you - measure with glasses, as well as tablespoons and teaspoons and weigh all the products you need for your baking - flour, salt, sugar, yeast, etc. Please note that the bulk density of the products varies greatly. Regarding life without appliances and determining the approximate weight of products without scales, I will write a separate post.

3. Good starter with high lifting power and acidity, able to accumulate as much lactic acid in the dough as possible and less acetic acid and raise the dough in a short time.

To do this, you first need to output good starter spontaneous fermentation(according to Sarychev or on grapes according to N. Silverton) and be sure to derive on their basis production sourdough (production according to GOST or Californian).

Before baking, the sourdough stored in the refrigerator must be re-preserved (run through the breeding cycle, if it is according to GOST, or refresh California 2-3 times).

4. Thick and steep sourdough and sponges are preferable to liquid ones, and optimal fermentation temperature - 28-30C(up to 34C for liquid sponges) so that as much as possible accumulates in the dough lactic acid and less vinegar. Based on the California sourdough (it is liquid and ferments at room temperature), it is better to put thick, warm doughs. The amount of flour that is added to the dough with sourdough ranges from 10-30% (for the non-dough method) to 50-70% flour (for the sponge method).

How to create the right temperature for dough fermentation:

Preheat the oven for about a minute and leave the backlight on
- near the radiator or on the roof of the refrigerator near the back wall, cover the pan with a blanket or a terry towel
- using an electric heating pad - set t to a minimum (45C), put a grate on top, and a pan on it, cover it with a blanket or a terry towel on top

5. When kneading sponges and dough, very warm, almost hot (45-50C) water is needed, the initial t of the dough can reach 40C (!) - at this temperature, starch rye flour partially saccharified by the enzymes contained in it and the taste of the bread improves. Monitor the temperature of the water with a thermometer so you don't accidentally brew the sourdough and flour.

6. Salt and leaven must be thoroughly dissolved in water when kneading dough, mix with flour quickly, but delicately(there is practically no gluten in rye flour, the dough is mixed only until smooth) - after intensive kneading, the rye dough spreads.

I don’t have specialized devices for kneading dough at home, only a confectionery mixer with spiral nozzles, which are inconvenient to knead rye dough. So I knead small amounts of dough (from 300-400g of flour) with a strong spoon in a large bowl, rubbing the dough along its walls, and if there is more dough (from 800-1000g of flour), then I take a large stable pan and knead the dough with a fist screwing movements, with my left hand I hold the pan (there is strength - you don’t need mind :)). The dough is very sticky, so you have to use a scraper to clean your hands and the walls of the dishes.

7. Determine the optimal moisture content of the dough for hearth bread it is quite difficult, the dough should be almost on the verge of spreading, but not spread too much during fermentation and proofing, then there will be good porosity in the finished bread, it will swell slightly in the oven, but it will not spread into a cake. Do not try to form round high koloboks from pure rye dough, flat mats are preferable - they keep their shape better in the oven. The optimal moisture content of the dough for hearth peeled bread is about 65-75%. For panned bread, you still need to add about 10% water. Wholemeal rye flour absorbs more water(because it has more bran), compared to peeled, seeded, on the contrary, less. The moisture content of flour varies and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has the correct consistency or you see that it is too soft and clearly spreads into a cake during fermentation or proofing, bake a tin. In no way do I think that tin bread is worse than hearth bread in any way, I just like round loaves :).

8. During the fermentation and proofing of the dough, you must not rush, let the dough grow (the volume will increase up to 2-3 times, the dough will be covered with bubbles and cracks). When kneading, immediately give the dough a rounded shape with wet hands on a wet table and put it in a clean, oiled bowl (cover with a lid from winding) so that the fermented dough can be removed from it without much wrinkling.

9. Ripe dough should be molded carefully, with wet hands on a wet table (preferably with medical gloves), trying not to wrinkle much. Thaw on parchment (high-quality so that the bread does not stick during baking), cover with a bowl from winding, every 10-15 minutes smooth the workpiece with wet hands. If the quality of the parchment is in doubt, grease it with vegetable oil, or better with non-stick cream or lard, and sprinkle with a thin layer of rye flour. The bread that has risen will double in size and begin to crack and bubble. Before baking, smooth the workpiece again with wet hands or grease with flour mash, prick through with a wooden stick over the entire surface to reduce cracking.

Detailed and high-quality beautifully illustrated recipes for rye bread and the principles of working with rye dough can also be found in this blog.

The dough for shaped bread should also be formed with wet hands on a wet table into a ball (for a round shape) or in a log (for a brick shape) and then placed for proofing in a form greased with non-stick cream, vegetable oil or lard. Because The dough for tin bread is usually made of a softer consistency, then it is arranged faster, also doubling in volume. As soon as bubbles begin to open at the top, the workpiece must be greased with water or flour mash and immediately sent to a hot oven.

10. While the bread is parting, it is necessary to heat the oven. In the first 5-10 minutes of baking, rye bread needs a very high temperature, at least 250C, and preferably 300C. This is necessary for the formation of a strong crust and maintaining its shape, without cracking. Next, the fire should be reduced and the bread should be baked at 180C (rye bread tastes better if it is baked at a lower temperature, but longer). Be sure to use under (baking stone) or its substitutes (a patch or pan made of thick cast iron, a heat-resistant glass dish, ceramic dishes, a durable baking sheet lined with unglazed ceramic tiles, etc.). Use a thermometer to control the oven temperature. The oven can warm up from 30-40 minutes to an hour.

11. A few minutes before the end of baking, grease the bread hot water or starch jelly for shine. Turn off the oven, leave the bread for another 10-15 minutes, wrap it in a damp towel (pre-remove the tin bread from the mold :)) and put it in a hot oven on a wire rack to cool very slowly. If the parchment is still stuck to the bottom of the bread - do not tear it off so as not to damage the crust, wrap the bread in a damp towel along with parchment and leave for half an hour - during this time the parchment will get wet and can be carefully removed.

12. Cut bread should be no earlier than 8-12 hours after baking so that the crumb does not stick together. When storing rye bread, acidity can increase, this effect is more pronounced in large loaves.

UPD: The dough for this bread can be prepared in two more ways - unpaired and on a long dough.

Safe (20% flour in sourdough):

peeled rye flour - 320g
sourdough, pre-refreshed, 100% moisture - 160g
salt - 7g
dry yeast Saf-Moment (optional) - 0.5 g, (1/8 tsp)
or pressed yeast - 1.5 g (a piece the size of a hazelnut)
very warm water, 45C - 180-220g (for dough 65-75% humidity, depending on the moisture content of the flour)

Yeast is pre-activated for 20 minutes. in a small amount of warm water with a spoonful of flour, then knead the dough as described above. Fermentation - 3.5-4 hours at 30C, the dough will double in volume, become porous and distinctly sour in taste and aroma. Further shaping, proofing and baking as described above.

On a long run:

Opara (60% flour, 10-12 hours at 28-30C):

peeled rye flour - 230g
sourdough, pre-refreshed, 100% moisture - 20g
salt - 7g
very warm water, 45C - 230g

Dough:

steam - all
peeled rye flour - 160g
warm water, 45C - 12-62g (for dough 65-75% humidity, depending on the moisture content of the flour)

Since the dough contains 60% flour, you can not add yeast to the dough at all, fermentation and proofing in heat will occur very quickly. Fermentation - 50-60 minutes, until the volume doubles, proofing - 30-45 minutes. Bake as described above.

I hope these materials will be able to clarify the features of baking bread from rye flour without adding wheat, for those who would like to bake it, but are afraid of difficulties and pitfalls.

Rye bread is several times superior to wheat bread in terms of magnesium, fiber, vitamins, potassium, iron and mineral salts. In addition, rye flour contains the important amino acid “lysine” for humans and promotes the removal of toxins.

Homemade food always tastes better than store bought. Although it is difficult to make rye bread at home, it is worth a try. After all, a fragrant bun of freshly baked bread has a magical effect.

How to bake rye bread - cooking principles

There are many recipes for baking fragrant loaves at home. The dough is prepared on the basis of sourdough, with and without yeast, the dough is brewed and even kefir is added to it.

• There are two basic rules that unite all recipes. It is necessary to strictly observe the proportions when kneading the dough and use high-quality flour.
• The quality of flour can be determined by several characteristics. It is soft to the touch and dry. If you make a "snowball" of flour, then it will not crumble immediately, and when pressed, a trace remains on the surface.
• It is possible to achieve uniform porosity of the pulp and splendor if you first sift the flour. This is a must!
• At home, rye bread is baked with the addition of wheat flour. It is absolutely impossible to change its quantity.
• Depending on the recipe, the temperature regime at which it is necessary is indicated. Strictly adhere to the degrees when cooking.

How to bake sourdough rye bread with yeast

The main secret of this recipe is boiling water. Therefore, it is important to take into account not only the recipe, but also the dough kneading technology.

Ingredients:

• bread yeast - 30 gr.;
• coarse rye flour - 200 gr.;
• granulated sugar - 2 tbsp. l.;
• wheat flour of the highest grade - 350 gr.;
• fine salt - 10 gr.;
• dry rye malt - 2 tablespoons;
• boiling water.

• Sift all the flour, but do not mix. Add malt to 150 gr. wheat flour. Prepare 300 ml. boiling water over gradually pour it into this dry mixture. Mix the dough thoroughly so that no lumps form.
• Pour some warm water into a separate bowl and dissolve the yeast in it. Then add sugar and salt. Mix well.
• Combine yeast with flour mass. You will get a liquid mass of a brown hue.
• Pour the remaining flour into the previously prepared mixture. Knead the dough. It should not stick to the hands and have a cool texture.
• Cover the container with a towel and let it rise for 3 hours.
• Turn on the oven and set to 220 degrees. Place a bowl of water on the bottom. Knead the dough again and transfer to a baking dish, which you preheat. Sprinkle with flour, cover with a towel and leave for 30 minutes.
• Set the dough to bake only when it has risen again. Bread preparation time - 45 minutes.
• The finished bun must be immediately removed from the mold and wrapped in a kitchen towel. Leave it to "ripen" for about three hours.

How to bake rye bread without yeast on kefir

Baking a rye bun without the use of yeast is possible. A softer pulp structure is obtained by adding kefir to the dough.

Required products:

• non-fat kefir or yogurt - 200 ml;
• wheat flour - 2 tbsp.;
• rye flour - 1 tbsp.;
• finely ground salt - 5 gr.;
• granulated sugar - 1 tsp;
• soda - 0.5 tsp;
• a mixture of Provence herbs - to taste.

Cooking process:

• Remove the kefir from the refrigerator in advance. To use it in dough, warm it to room temperature. Add soda, stir and leave for 15-20 minutes.
• When the mass has doubled, add a mixture of salt, sugar and spices to it.
• Mix the sifted flour in a separate container and add to the kefir mixture. To achieve a homogeneous mass without lumps, introduce flour in parts and knead the dough well.
• If necessary, gradually add wheat flour until a soft and elastic dough forms.
• Preheat the oven. Place a roasting pan on top to heat up slightly. Lubricate its walls with butter or cover with parchment. Transfer the dough and leave it to rest for 20 minutes.
• Before putting the dough in the oven, make a few shallow cuts on top.
• Set the temperature to 220 degrees and bake the bread for about 40 minutes. Then turn off the oven, leave the mold in it for another 20 minutes.
• Also wrap the roll in a towel after you take it out of the mold.

• The softer you knead the dough, the fluffier the bread will be.
• Regular spaghetti will help the dough rise evenly if you pierce them in several places.
• For even baking of bread, before placing the dish in the oven, apply water to its walls.
• When the bread cools after baking, the middle ripens. Therefore, cutting it hot is not recommended.
• It is strictly forbidden to dilute dry yeast with boiling water!

No matter how difficult the process of kneading and baking rye bread is, thanks to the recommendations in this article, you can do it yourself. Bon appetit!

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

The topic of healthy eating excites 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 has passed, 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 a 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;
• coarse 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. Wash 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;
• whole wheat 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 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.

Most likely, you, like everyone else, missed homemade rye bread. Since in terms of taste it is much superior to store-bought bread, and there are more benefits from it. Because it does not contain various additives and baking powder, which are certainly found in store-bought bread. We offer to cook homemade rye bread in the oven.

Basic Recipe

If you decide to make homemade rye bread, but do not know how, then this method is for you.

So, we need:

• A glass of rye flour
• A glass of plain flour
• A pinch of salt and a spoonful of sugar
• A little yeast.
• 400 milliliters of boiled, preferably not cold water,
• Two tablespoons of vegetable oil.
• Sesame, coriander, cumin (the amount of these cereals can be any main thing so that it does not exceed the amount of flour).

So, let's proceed directly to the manufacture of the bread itself.

First, let's make the bread crumbs. Sift all the flours that you will be using one by one.

In the bran that remains, we add spices and crush well. Add the following ingredients to the flour: salt, sugar, dry yeast, pour in the above amount of water and knead the dough well.

After that, the resulting mass must be placed in a warm place and wait until the dough has approximately doubled in volume. Then we add the oil and knead a second time.

The form that is intended for baking this bread must be carefully greased and generously sprinkled with flour to prevent burning. Let's move on to the process of filling out the form with a test.

If you want the bread to be denser in consistency, then fill the mold one quarter, and if you want the bread to be more airy, then fill one third of the mold. Next, you need to make the surface of the future bread as even as possible and sprinkle it with chopped spices with bran. After that, the form must be covered and again put in a warm place and wait until the yeast does its job.

In principle, the whole process remains only to place the form in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. After that, it is necessary to bring down the temperature by twenty degrees and continue to bake for another half an hour.

The bread must be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We will need the following ingredients:

• Half a kilogram of rye flour,
• A pinch of salt
• Tablespoon of yeast
• Two glasses of water.

We need to place these products in one container and mix them well.

When the mass has lost all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it increases in volume. When the dough is ready, take it out and give it the desired look. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, bread is made round.

On the surface of the future bread, you need to make a couple of shallow cuts, then send the whole thing to the oven.

By the way, in advance you must heat the oven to two hundred degrees. It takes about half an hour to bake bread. By tapping on the bread, we check its readiness. The finished bread should have a firm and crispy crust. That's all the bread is ready. It remains only to take it out, cover with a towel and let it cool.

As you have seen, there is nothing supernatural in making rye bread. By the way, people with diabetes and heart disease need this bread in their diet.

Hop sourdough bread

To make yeast-free bread, you can prepare hop sourdough. It can be stored in the refrigerator. Before you start using it, you need to “wake it up”.

How to make hop starter

• We select 2-3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
• We put in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
• In the morning we go to look at the dough, you can see that bubbles have appeared.
• Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This suggests that the process has begun and the smell of the dough is pleasant.
• After an hour, we add 2 tablespoons of rye bran, and again put the product in heat for two hours. Hop dough does not work as fast as store-bought yeast. After the dough has risen and entered into force, you can bake bread.
• Add two large spoons of rye bran, pour in a small amount of water, in which we dissolved a dessert spoon of honey.
• We add some salt. Stir, add 70 g of rye malt, mix, add the sifted rye flour.

Cooking dough

• We take peeled flour. It is imperative to sift the flour, because we should get a living bread. The dough needs to breathe, and breathing needs oxygen.
• Add flour little by little, knead with a spoon, not with your hands so that the dough does not turn out too thick.
• Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower, as long as it is unrefined, lively and healthy.
• Add a handful of raisins to the dough, mix thoroughly. Of course, you can bake bread without raisins, but it tastes better with raisins, and you don’t need to consider raisins a dessert - it’s just delicious healthy food.
• Put the dough into a mold greased with vegetable oil, compact it.

Bread baking process

The dough is superimposed on a third of the volume of the form, our forms are high, so less comes out. Now cover the dough with a towel. In general, linen napkins or linen towels should always be in the kitchen.

After an hour, we observe pleasant changes - the dough has risen, but let it still stand. After another hour, you can bake, but first we will smear the bread with sweet tea. So, grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and send to the oven, heated up to 200 degrees. Through 50 minutes the kitchen is filled with the smell of rye bread.

Waiting a little more take it out, let it cool down a bit. We help the bread sticks to come out of the molds. These starter cultures are an individual thing, they differently can behave, some wake up quickly and act actively, while others need to be rocked for a long time.

It depends on factors such as the quality of hops and flour, temperature. It is for this reason that you must understand in advance exactly how it works. So that in the future you get beautiful rye bread sticks.

This bread goes well with a glass of milk or a bowl of soup, despite the fact that it is with raisins. Also bread can be eaten just like that. After all, no wonder they say - daily bread.

This time we baked rye bread with malt and hop sourdough. On the same sourdough, we can prepare another portion of bread.

Unleavened bread

Now and then you hear that baking with yeast is harmful and dangerous to health. To be honest, I don't think this pastry is any more dangerous than a dirty one. environment or radiation from the microwave and wifi. Of course, if you use it more than necessary, then this will lead to negative consequences, but, as you know, everything should beat in moderation.

IN Russian Empire the soldiers were fed stale bread, waiting for the waste products of yeast to leave it. And today the so-called unleavened bread has become popular.

Unleavened bread - lively, healthy and tasty. Frankly, I do not bake it all the time, because it takes quite a lot of time, and I have it sorely lacking. But with all this, I can not deny myself this pleasure.

How to make sourdough for yeast-free bread

Pour a glass of hop cones into the pan and pour two glasses of water, put on fire, cook for 20 minutes, as soon as the contents in the saucepan boil, reduce the heat, and continue to cook over very low heat.

Stir lightly so that the petals are immersed in water. After that, turn off the fire and let the contents cool.

The cooled broth of hops is necessary strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it must be warm, because we have to add some more components to it, which are better introduced at a given temperature.

I immediately warn you that it is necessary to take grain flour, which must certainly be sifted in order to saturate it with oxygen.

It is advisable to take factory-made whole grain wheat flour, if you don’t find one, you can take flour of the 2nd or 1st grade, but in no case should it be refined.

Flour should be added so much that the mass resembles sour cream in consistency.

Making bread at home

More and more often, modern people there is a desire, and sometimes the need to cook on their own at home what they usually bought in the store. Among such products are bread and bakery products. There are many reasons for this: from the desire to control the process of kneading dough and baking to profitability compared to a store-bought product. It is believed that bread made at home is much healthier and safer than a similar store-bought product.

Experienced culinary specialists prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. Recipes can be very different from the original.

For example, you can make mustard bread, a feature of which is a golden crust of a characteristic yellow color. For cooking, you need to use mustard oil instead of ordinary oil, the amount is at your discretion, but not less than 30 grams. Such bread is formed in the form of a loaf with wrapped edges and cuts in the middle, it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is an option to add buckwheat to regular flour.

For this, about 100 grams of buckwheat is ground in a coffee grinder. As an additional ingredient, well-chopped nuts are used (it is best to use hazelnuts chopped with a blender). This component appears at the stage of the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, preliminarily 20 minutes steeped in black tea. After mixing all the ingredients into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees about 40 minutes before the appearance of a characteristic blush.

Rye bread with pumpkin puree

A rather unusual bread is made using pumpkin puree.

To begin with, sugar, 2 tablespoons of olive oil and yeast in the amount of 4 teaspoons are added to 2-3 tablespoons of orange juice. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp mashed potatoes using a blender, it will take no more than 200 grams. Next, the previously prepared mixture with yeast and flour is added to the puree so that the dough sticks to the hands, but has a constant consistency.

The dough is transferred to a container greased with vegetable oil, and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger are mixed together for the filling. The finished dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with stuffing, rolled up and placed on a greased baking dish. Such bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is glazed with orange juice and powdered sugar for an interesting appearance.

As they say, bread is the head of everything. It is both table decoration and A delicious addition to almost any meal. With the right use of spices and patience in preparing the dough, the bread will come out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Rye homemade bread, supplemented with nuts and dried fruits, is very useful product, since it has a positive effect not only on digestive system but also for overall health.

Such bread is not quite easy to prepare, but it is tastier than store-bought counterparts, it turns out to be more fragrant and rather unusual.

You should not think that cooking such healthy pastries will be too difficult, since novice housewives will only need to follow the recommendations and instructions that were given in the recipe.

So, to prepare homemade rye bread with dried fruits and nuts, you only need such components as:

• raw hazelnuts (52 g);
• high-quality wheat flour (210 g);
• dried apricots large juicy (54 g);
• flower honey (at your discretion);
• rye flour best quality(120 g);
• raisins dark and large (52 g);
• whole grain wheat flour (210 g);
• filtered water (260 ml);
• table salt of the finest grinding (12 g);
• whey (120 ml);
• quick dry yeast (12 g).

Cooking:

All types of flour must be sifted into the most suitable bowl, after such a sifting process the product is better saturated with oxygen and the end result will be more fluffy. Yeast should be thrown into the same container with flour, and it is advisable to use fresh, not dry. If fresh yeast was used, then they will need to be rubbed well with flour until crumbs appear, after which a little salt can be added additionally. Combine filtered water with milk whey, add it to the container where the dough is located, after that you will also need to pour in honey, then knead such a dough that should not stick to your hands.

Before you start kneading the dough, you will need to pour boiling water over all dried fruits, leave them for twenty minutes, as soon as the allotted time has passed, transfer them to a colander so that the excess liquid is all glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

Lubricate a bowl of the most suitable size with refined vegetable oil, roll a ball out of the dough, and place it in the prepared dish. In some warm place, leave the bun of dough for several hours, covering it with a towel beforehand.

As soon as the bun from the dough has increased several times in size, you need to transfer it to the work surface, pre-sprinkled with flour and knead again. Divide the prepared dough into two equal parts and create sausages that will resemble bread in shape. Transfer the blanks for rye bread to a baking sheet, previously covered with parchment and additionally greased with some kind of cooking oil.

Leave rye bread on proofing for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Then lower the temperature to 180 degrees for another fifteen minutes to cook bread.

Recipe for delicious milk bread

Among the many recipes can be given Special attention exactly this. Bread, which includes milk, is very tender and pleasant to the taste. Any hostess, having tried such a delicacy at least once, will definitely appreciate it. And it will not be surprising if she takes note detailed description cooking miracle baked goods.

Now in more detail:

Products you will need: four cups of flour, 300 ml. sour baked milk, two or three large spoons of sunflower oil, two tablespoons of warm water, one large spoon of sugar, one small spoon of salt, pressed yeast - ten gr.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After that - let stand for about ten or fifteen minutes. Then add salt, butter and milk. Then gradually add flour. Followed by knead the dough. Transfer the resulting product to a pre-oiled bowl, put it in heat for an hour or an hour and a half, beat and let the dough rise. Then knock down again and put in a baking dish. Leave the mass for a while. When the future bread rises, it should be sent to the oven preheated to 200 degrees and leave for an hour.

Bread without yeast on rye sourdough

Another recipe for delicious bread that does not require the use of yeast can be a great addition to your morning breakfast or lunch.

To prepare it you need:

• Rye flour and warm water (for sourdough).
• For the dough: pure and loose rye flour (500g.),
• a large spoonful of sugar
• two small spoons of salt without top,
• two st. spoons of sunflower oil,
• five st. spoons of sourdough and a glass of warm water.

Cooking:

First it should prepare sourdough. With a glass of not very hot (warm water) you need to dilute one glass of flour. Cover the resulting mass, leaving a small gap and send to a warm place. It must be stirred once or twice a day.

The next day the mass is required add some water and add more flour. On the third day, it is recommended to do the same. Only on the fourth one can already use sourdough. We take a certain amount from it. The rest must be put in the refrigerator again and every day follow the scheme described earlier, then there will always be the right ingredient for baking.

Then it is necessary to knead the dough. It is better to do this not with an aluminum spoon. Next, you need to cover the bowl with a well-mixed and thick dough with a lid and wait for it to rise. It is best to do this at night so that you can start baking in the morning.

When the mass rises, then it must be mixed and put into a greased and sprinkled with breadcrumbs form. Then let it sit for about an hour. Then it will be possible oven at 200 degrees just one hour.

Raw and fried onions can be used to make onion bread.

To prepare delicious bread, you do not need to buy special equipment, it is easy to cook in the oven. You can purchase a baking dish or form a round loaf. Read the article and choose your favorite bread recipe in the oven at home.

Rye bread in the oven at home

To make rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For more fast food yeast is used.

Ingredients:

• water - 400 ml warm;
• sugar - 1 tbsp. spoon;
• salt - a spoon;
• rye flour - 300 g;
• sunflower oil - 2 tbsp. spoons;
• wheat flour - 300 g;
• dry yeast - 10 g.

Cooking:

1. Pour warm water into a bowl, add salt, yeast.
2. Add sugar. Mix.
3. Hold for a quarter of an hour. During this period, the fermentation process will occur, a foamy “cap” will appear on the surface.
4. Pour in sunflower oil, stir.
5. Sift two types of flour through a sieve.
6. Now you need to combine the dough with the dry mixture.
7. Knead. The dough will be tough. Cover with a package. Set aside for a couple of hours.
8. The mass will increase the volume by a couple of times.
9. Knead. Put in the form. Cover with a package. Leave for an hour.
10. Set the oven to 180 degrees.
11. Bake for approximately 40 minutes.

In the baking business, it is important to observe the temperature regime when preparing the dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of products. Without the use of yeast, a healthy and tasty product is obtained.

Ingredients:

• flour - 300 g wheat + a little more for kneading;
• kefir - 300 ml;
• salt - 1 teaspoon;
• soda - half a teaspoon;
• sugar - 1 teaspoon.

Cooking:

1. Prepare a container.
2. Pour a spoonful of kefir into soda, thereby extinguishing it.
3. Send to flour.
4. Pour in kefir.
5. Knead the dough, adding flour as needed.
6. The mass should not stick to the hands, but do not overdo it with the addition of flour.
7. Now the test needs to rest. To do this, cover with a bag and leave for an hour.
8. Roll up a round loaf.
9. Slash the top with a knife.
10. Sprinkle with flour.
11. Put in the oven.
12. 220 degree mode.
13. Time 50 minutes.
14. Then switch to 200 degrees.
15. Cook for half an hour.
16. Pierce with a skewer, if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light, porous. The mass will rise well, the crumb will come out loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option, it will definitely turn out delicious.