"Bread is the head for everything". This is what the Russian proverb says. Indeed, this flour product is suitable for any dish and saturates our body with important microelements. We suggest you today to bake real rye bread in a multivariate.
The recipe for rye bread in the multivariate
Ingredients:
- dry yeast - 15 g;
- granulated sugar - 1 tbsp. a spoon;
- water filtered - 1 item;
- wheat flour - 3 items;
- rye flour - 4 items;
- spice;
- vegetable oil - 2 tbsp. spoons.
Preparation
For the preparation of rye-wheat bread in a multivariate, it is first necessary to make a leaven. Yeast high-speed diluted in warm filtered water, we throw sugar and a few spoons of wheat flour. We put the spoon in a warm place and wait for it to foam. Then mix in the specified proportions wheat and rye flour, dilute with warm water, salt and pour in vegetable oil. We connect it to the pitted one and mix the homogeneous soft dough and leave it for a couple of hours in the heat. After that, we load everything into the multivark container and set the "Baking" mode. After an hour, turn the loaf and continue baking as much again. Ready lavish black bread is slightly cooled in the multivark and served to the table.
Borodino bread in the multivariate
Ingredients:
- rye flour - 4 items;
- kefir - 1 item;
- water filtered - 0,5 items;
- fast-acting yeast - 11 g;
- cinnamon - pinch;
- vegetable oil;
- butter - 1 teaspoon.
Preparation
Kefir and water are heated in the microwave to about 40 ° C. After that, we pour everything into the pan, throw the yeast there and leave the minutes for 10. When the mixture is foamed, add sugar, salt, ground cinnamon and pour in the rye flour. Lubricate the hands with butter and knead a homogeneous dough. Then roll it into a ball, put it into a bowl, cover it with a clean towel and put it in a warm place. After a couple of hours, the dough that has risen is properly kneaded and put it into the bowl of the multivarquet strictly in the center. On the device we set the program "Maintain heat" and set the timer for 2 minutes. When the multivarka warms up, turn off the selected mode, close the lid and leave the dough to go for another half an hour. After that, set the mode "Baking" and time about 50 minutes. Hearing the sound signal, open the lid, turn the bread gently on the other side and bake it again for another 25 minutes. We put the prepared loaf on the table, lightly cool it, and then take out the multivarks from the bowl and cover with a towel. Leave in this form for 7 minutes, after which we cut the fragrant rye bread into pieces and serve it on the table.
The recipe for black bread in the multivariate
Ingredients:
- wheat flour - 200 g;
- salt - a pinch;
- rye flour - 100 g;
- rye malt - 2 tbsp. spoons;
- baking powder - pinch;
- dry yeast - 1 teaspoon;
- water - 200 ml;
- sugar - 1 tbsp. a spoon;
- olive oil - 1,5 tbsp. spoons.
Preparation
We combine both kinds of flour, we throw salt, sugar, we pour out yeast and baking powder. Then pour gradually water with the oil dissolved in it and rye malt. After that, knead the dough and let it rise several times. Now gently shift the mass into the oiled bowl of the multivark, select the "Baking" mode and mark exactly 1 hour. After the sound signal, turn the loaf and set the same mode for another half an hour. At the end of cooking, open the valve of the appliance and let the steam come out, so that the condensation released does not hit the surface of the bread. The finished bakery product is carefully taken out, wrapped in a kitchen towel and left for a few minutes, and then cut and put on the table.