Rye wheat yeast bread in the oven. Homemade wheat-rye bread with caraway seeds. Lenten rye bread

Homemade rye bread differs in texture and taste from wheat bread. Ideally, if it is baked with sourdough and using malt, it will be healthier, darker in color and have a completely different taste, with a characteristic sourness. This is the easiest and fastest way to make rye bread at home. For this we will also use wheat flour and dry yeast. Wheat flour is necessary, because without it, the dough will not rise, will be sticky and unusable. The ratio of rye flour in this should not exceed the wheat flour norm; often, its quantity is always less. On step-by-step preparation of homemade rye bread with photos takes approximately 4 hours, including the time for rising the dough and baking. Bread can be baked either in a mold or on a baking sheet. The bread has an extraordinary, crispy crust and a soft and airy crumb.

Ingredients for making homemade rye bread

Step-by-step preparation of homemade rye bread with photos

Use rye bread to make sandwiches and serve with any first and second courses. Bon appetit!

Everyone has a hobby, some go fishing, some are into photography, and I bake bread. And in this article I will share one of my best recipes for making yeast wheat-rye bread.

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

Recipe for wheat-rye bread with yeast

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

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

Benefits of my bread recipe

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

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

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

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

Technology for making bread at home

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

Mix salt and flour of different types together

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

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

Once all the dry ingredients are in the bowl, they need to be thoroughly mixed together.

Preparing yeast for bread

Fill the cup halfway with water at room temperature and add a tablespoon of sugar and a teaspoon of dry yeast.

And stir until completely dissolved.

Knead the dough

Add the diluted yeast to the bowl with the flour, and then two more cups of water and two tablespoons of sunflower oil.

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

After a minute, all the liquid “disappears”:

Then the dough will turn into a thick sticky mass:

But we continue to knead until the dough becomes elastic, stretches like chewing gum and begins to pull away from the edges of the bowl:

As a rule, this effect is achieved after 5-10 minutes of intense stirring. After which you can no longer knead the dough.

Ripening bread dough

Cover the finished kneaded dough with a lid and leave to mature. It is recommended to place it in a warm, damp place without drafts.

In smart terms, this is called proofing the dough. During this process, fermentation will occur in the dough, and it will become fluffy and increase in volume.

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

Once the volume of the dough has doubled, the proofing process can be considered complete:

Notice how much there is of it!

Baking bread in an electric oven

I use an electric oven to bake bread. The advantage of using it is the presence of a temperature regulator.

Take a suitable baking dish and grease it a little with sunflower oil:

Then we transfer our dough into it, put the mold in the oven (we don’t turn on the oven!) and leave it alone for about 30 minutes:

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

Then set the oven temperature to 200 degrees:

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

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

How to get a shiny crust on bread

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

Cooling bread after oven

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

If you want a crispy crust, cool without a towel. In such cases, I place the bread on a wire rack in an open oven.

The bread cools to room temperature in about 3 hours. After which it can be cut and served:

The taste of bread

The bread gets its final real taste after it has completely cooled. It is very reminiscent of the bread that was sold in our stores many years ago. It is not sweet or salty, not sour or bland, not dry or wet. It is not an independent dish, but just simple bread, as our distant ancestors invented it many centuries ago.

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

In my family, both adults and children liked it.

Delicious bread recipe

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

After kneading, the dough turns out very soft. Therefore, it must be baked in a mold. If you think the finished bread is too wet, add a little flour.

Brief instructions for preparing yeast wheat-rye bread

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

Take 3 cups of wheat and 2 cups of rye flour, add a tablespoon of salt and mix thoroughly;
In half a glass of water, dilute a teaspoon of dry yeast and a tablespoon of sugar;
Pour the prepared yeast into the flour, add two more glasses of water and two tablespoons of sunflower oil;
Knead the dough for 5-10 minutes until it becomes elastic;
Cover the dough and leave to “ripen” for about 2-3 hours, until it doubles in volume;
Transfer the “ripened” dough into a baking dish pre-greased with sunflower oil and leave for another 30 minutes;
After the dough has increased in volume again, bake it at 200 degrees until ready for 45-50 minutes;
Remove the finished bread from the oven and leave to cool for 3 hours at room temperature.

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

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

Most recipes do not contain yeast, which increases the nutritional value of the finished product;
A large amount of fiber has a beneficial effect on the functioning of the stomach and digestive organs;
100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
Rye grain is more resistant to processing, therefore it retains many vitamins and essential amino acids for the body in flour.

Low hemoglobin;
Diseases of the digestive tract;
Slagging of the body;
Diabetes mellitus.

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

Ingredients for black bread

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

Rye flour;
Water;
Sourdough or yeast;
Salt.

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

Rye bread recipes

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

An accelerated method of baking in the oven

To speed up baking and improve the taste of homemade bread, preheat the oven to a temperature 5-10 °C higher than the recommended one. This will allow more heat to be retained when the door is opened while the dough is being added.

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

Traditional Irish bread

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

190 ml kefir;
45 g wheat, oat or rye bran;
A teaspoon each of baking powder, coriander and soda;
4 d.l. caraway;
Salt - 2 dl;
Olive, rapeseed or sunflower oil - 75 ml;
80 g of wheat flour (preferably premium);
80 g rye wallpaper flour;
1/4 kg wheat flour.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Pour kefir into a separate container and add salt. In a hot frying pan with a thick bottom, fry cumin and coriander without oil, then grind the spices in a mortar and add to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but as you mix it it will become denser and roll into a ball.

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

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

For this yeast-free bread, the oven temperature is set to 220°C. Bake at the set temperature for a quarter of an hour, then lower the temperature to 190° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

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

Place the dough in the mold and make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Classic rye bread recipe

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

For the dough you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to first dissolve the honey in water: this way it will mix more easily and will not form lumps. Mix everything and add starter and 30-50 ml of vegetable (preferably olive) oil. The finished dough is dense and elastic, non-sticky.

Bake bread in an oven preheated to 200°C for 5-7 minutes. After which the temperature is reduced to 150 °C. Baking time is about 2 hours.

Lenten rye bread

Lenten rye bread without yeast can be prepared with a simple starter of 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave in a warm place for 48-50 hours. Then add another 200 g of the mixture, cover with a cotton cloth and leave for another 24 hours.

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

Sourdough bread recipe

Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (use 1.5 times more fresh hops) and 2 glasses of water. The mixture is boiled over low heat until the volume is reduced by half, then cooled and kept under gauze for about 9-11 hours.

A glass of the strained broth is poured into a jar, a little more than a glass of wheat flour and a spoon and a half of sugar are added, and mixed with a whisk. The jar is covered with a cloth and kept warm for 48 hours. The readiness of the hop starter can be determined by a significant increase in volume.

Ingredients for a standard loaf of unleavened bread (weight 700 g):

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

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

Before baking, the dough should rest for 4-6 hours, and to make it rise better, it is recommended to cover it with a lid and a thick terry towel. Bake rye bread on the middle shelf for an hour at a temperature of 190°C.

Preparing sourdough bread

You can prepare rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread has a sweet and sour taste and does not go stale for a long time. According to this recipe, it is suggested to bake black bread with ready-made “Light Agram” (35 ml) or dark Agram (10 ml) brew. 40 g of fermented malt is poured into 0.1 liters of boiling water. In a separate container mix: sourdough and 0.5 kg of rye flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.

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

This aromatic yeast bread is prepared in several stages. The first is preparing the tea leaves. For it, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of caraway seeds and a glass of boiling water. Mix everything well and pour into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

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

It is more convenient to knead the dough for Riga bread using a submersible mixer. To do this, put the dough, 40 ml of warm water, tsp into a bowl. salt, 0.25 kg of rye flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. Place the finished dough on a flat surface sprinkled with flour and form a loaf. The bread is left in the oven to proof for an hour at a temperature of 40°C, and to prevent it from becoming stale, a bowl of boiling water is placed under the baking sheet.

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

Recipe for rye cheese bread with nuts

Ingredients for cooking:

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

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

Form the finished dough into a flat cake and place a third of the cheese and nut mixture on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

The bread is placed on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.

Flax seed bread recipe

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

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

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

Lithuanian beer bread

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

Make a dough from a glass of ready-made starter, a couple of glasses of rye flour and half a glass of water. For the dough, take all the resulting dough, 250 g of rye and wheat flour, one tablespoon each. dark thick honey and cumin, 3 tbsp. sugar and half a glass of tea with bergamot. Mix everything well, form a loaf and leave for a few minutes to proof.

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

Homemade Borodino bread

To bake Borodino bread in your home oven you will need:

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

The preparation of bread with malt begins with brewing. To do this, pour 150 ml of boiling water into the dry malt and cool it at room temperature. Honey is dissolved in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should be a little sticky, thick and viscous. Cover the bowl with film or a thick towel and leave for several hours. The rested dough is kneaded and transferred to a baking dish. For Borodino bread, preheat the oven to 180°C and bake for 40-45 minutes.

Bread with malt

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

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

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours is fluffy, flavorful and retains its nutritional and beneficial properties throughout the week. To prepare you need to take:

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

In a container for kneading dough, combine kefir, honey, yeast and corn flour. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or film. Leave the resulting dough to proof in a warm place for an hour or two. Then transfer it to a baking sheet, knead it, form a loaf and give it another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from becoming dry, place a tray with hot water under the baking sheet.

Homemade rye coffee bread

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

For the test take:

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

Sift the flour, add salt and cocoa, mix well. Oil is poured into the prepared dough and mixed with flour. The dough is laid out on a flat surface sprinkled with rye flour. The formed bun is coated with oil and left for 1.5-2 hours under the film. After the allotted time, knead it, lubricate it with oil again and give it another hour and a half to rise.

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

Rye bread with rice broth

For preparation take:

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

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

Homemade rye bread can be stored for several days to a week if it is wrapped in a waffle or cotton towel. It has a pleasant taste and aroma and can be a healthy addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pates, butter and cheeses, dried fruit paste or fruit and berry jellies. It is added to salads and served with soups, game or fish dishes, and vegetables.

This dish appeared in Rus' back in the 19th century; the recipe for the dish was kept secret, passing on the subtleties of obtaining aromatic, crispy pastries by inheritance. Each family kept its own recipes for homemade rye bread, and even today there are a great many options for making it. A culinary masterpiece is baked from all kinds of flour. A peeled, wallpaper or sifted flour base is obtained from a well-known cereal crop.

The five most commonly used ingredients in recipes are:

The varieties of baked goods are also extremely diverse. Everyone’s favorite bread can be simple or custard; sometimes during the cooking process they use wheat flour as an additional ingredient: this way the baked product turns out fluffier and has a lighter shade. This bread is loved by those who watch their weight and nutrition - the dish prepared with their own hands in an oven, bread maker or even a slow cooker is low in calories, does not contain sugar and is at the same time rich in healthy dietary fiber and fiber. Every housewife can delight her family and friends with hot, soft bread every day. It is necessary to choose a suitable baking method and strictly follow it. A little skill and dexterity - and the fragrant, fresh delicacy will decorate any table.

There is nothing more delicious than aromatic bread made according to a simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, as well as what ingredients are used in preparation, and whether wheat flour can be used to prepare the product. Step-by-step photos and recipes are given below.

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

a large number of useful vitamins;
essential acids;
solid indigestible fiber (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on different bases - yeast, yeast-free, sourdough and custard. With so many new appliances available, you can use different appliances for baking. How can you cook black bread in the oven, bread maker or slow cooker and what quick recipes are there for preparing this product?

The recipe for rye bread in the oven begins with preparing the ingredients: ground rye flour, salt, dry yeast, water. All ingredients are mixed well and thoroughly until smooth and without lumps. After this, it is baked in the oven. You can check the readiness by tapping: if the sound is loud and the crust is golden brown and firm, then the baked goods are ready.

In the bread machine

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

In a slow cooker

In a slow cooker, any housewife can prepare not only soups and main courses, but also baked goods. To prepare, you will need all the same ingredients. First, make a dough and let it sit for half an hour. Then the dough is poured into the sifted flour, coriander and chopped garlic are added. Then knead the mixture and place it in the bowl for half an hour in baking mode according to the instructions.

Rye flour bread recipe

You can make your own bread at home. To make rye baked goods, you need to adhere to a strict recipe to get the finished product. The following describes how to make delicious homemade rye bread using various ingredients. You will learn how many calories the finished dish contains, what ingredients are needed, and what are the methods for baking the dough.

Sourdough

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

Ingredients

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

Preparation

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

Recipe for black bread in a bread machine

This dish is prepared in a bread machine; the cooking method is more similar to baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. A step-by-step recipe with a detailed description of the ingredients is available to novice bakers.

Ingredients

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

Preparation

Place the ingredients into the bread machine according to the instructions.
Select the desired mode. Crust color is medium.
Remove after the required time has passed. Cool on a wire rack.

Wheat-rye bread in the oven

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

Ingredients

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

Preparation

Sift the flour, add sugar, yeast, salt.
Add warm water to the bowl and knead the dough.
Leave the finished dough in a warm place for an hour.
Knead the mixture and leave it to rise again.
Place the finished dough on a baking sheet and form into a round loaf.
Brush the product with egg, sprinkle with flour and sesame seeds.
Bake for 30-35 minutes.

Rye bread with yeast in the oven

To prepare rye products, various ingredients and additives are used. However, to ensure that the bread is not rough, a mixture of white wheat and rye flour is used: this makes the dough more pliable and softer. Preparing starters in the classical way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.

Ingredients

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

Preparation

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

Homemade malt bread

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

Ingredients

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

Preparation

Pour boiling water over the malt and stir thoroughly. Cover.
Add dry yeast, spices, salt. Mix well.
Dissolve sugar and honey in warm water and stir.
Pour the mixture into the flour, mix everything together. Add warm malt, stir gently until smooth.
Grease the mold with vegetable oil, lay out the dough after kneading, and leave in a warm place.
Make cuts at the top.
Bake for 50 minutes.

Without wheat flour

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

Ingredients

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

Preparation

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

Hearty rye-wheat loaf with raisins

A hearty rye-wheat loaf with raisins that adults and children will really enjoy. Thanks to the addition of dried fruits, the finished products will contain many useful minerals, vitamins, and polysaccharides. This dish is satisfying, because 100 g of raisins contain 264 kcal. If you don’t like raisins or are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruits, bran and other additives.

Ingredients

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

Preparation

Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
Add raisins to the dough and stir.
Grease a bowl with oil and place the dough. Cover the container with film and leave to stand for 2 hours.
Place the dough on the table, divide into several parts. Form the products.
Cover with a towel and leave warm for 1 hour.
Bake for 30 minutes.

Traditional sourdough bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. Preparing the dough takes longer than baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. You can pamper adults and children with rye custard bread.

Ingredients

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

Preparation

Mix two tablespoons of malt with wheat flour and brew with hot water.
Mix the dough thoroughly with a fork. Leave it aside to cool.
In another bowl, dilute the yeast with a glass of warm water, add sugar and salt.
Add the brewed dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
Knead thoroughly, form into a loaf, and place in the pan.
Place the rye bread in the oven for 50 minutes.

Rye bread with kefir in the oven

If you don’t know how to bake black bread at home, try this recipe: it’s simple and doesn’t require any special knowledge. The product prepared with kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal quantities. If you use most of the black bread, the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.

Ingredients

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

Preparation

Mix both types of flour well, add yeast and salt. Stir. Add kefir and warm water.
Form the dough into a ball, cover it, and leave for 20 minutes.
Knead again and leave under the towel for 10 minutes.
Stir. Form into a ball. Place on a baking sheet and make cuts. Leave for 60 minutes.
Bake the bread for 30 minutes in a conventional oven.

Without yeast

A simple unleavened rye loaf is just as delicious as one made with yeast. The use of fermentation products is not always possible, because some people may be allergic to them. If you prepare everything strictly according to the recipe, the baked goods will turn out tasty, tender, without sourness, as can be the case with sourdough. The disadvantage of this method of preparing a real rye product is that the whole process takes about 7 hours.

Ingredients

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

Preparation

Chop the prepared raisins and add water.
Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon and stir until the mixture is soft.
Add water, raisins, stir.
Place the dough on the table. Knead until elastic.
Shape and transfer to the mold.
Set the oven to 220 and bake for about 45 minutes.