Rye bread has staked its place on the table many years ago and is at the peak of popularity even today. It is a healthy alternative to wheat baking because it is rich in fiber and trace elements, and also contains practically no fat. There are many variations of its preparation, which can be found in the following recipes.
How to bake rye bread?
The recipe for rye bread has not changed over the centuries, it is still prepared from a dough consisting of rye flour, water, leaven or yeast. In the absence of the latter, serum or kefir is used. Rye dough has an important feature: it has little gluten, but it does not rise well, that's why, rye flour is mixed with wheat flour in a 1: 1 ratio.
- When preparing the test, follow the proportions and temperature conditions indicated in the recipes.
- You should choose only the highest quality flour, which must be sieved prior to mixing. Then rye bread turns lush and porous.
- When using compressed yeast, dilute them with water and allow to wander for 20 minutes. This contributes to the creation of delicious and airy baking.
- Bake rye bread at 180-200 degrees.
Rye bread on yeast
Rye bread in the oven will become a favorite pastry for every day, if you learn how to cook it properly. This is an affordable and uncomplicated process: you need to dissolve the spit, add rye flour to it, and knead the dough, send the bread to the oven. The main thing is to get a homogeneous, elastic mass and do not forget about the proofing before going to the oven.
Ingredients:
- rye flour - 400 g;
- milk - 200 ml;
- oil - 30 ml;
- yeast - 10 g;
- baking powder - 10 g;
- sugar - 1 teaspoon.
Preparation
- In warm milk, dilute the yeast with sugar. Clean for an hour.
- Mix the flour, baking powder, oil and spoon.
- Knezite and put in a warm place.
- After an hour, dough the dough and put it in the mold.
- Bake bread from rye flour for 45 minutes at 180 degrees.
Bezdorozhevoy rye bread
Rye bread without yeast on kefir is one of the easiest and quickest ways to get ruddy and aromatic pastries. Warm yogurt with the addition of soda is appropriate to replace the yeast dough and in the process of half-baking will take care of the splendor of the product. Such an affordable cooking technique is perfect for beginner home bakers.
Ingredients:
- kefir - 250 ml;
- wheat flour - 250 g;
- rye flour - 150 g;
- soda - 1/2 teaspoon;
- sugar - 20 g;
- salt - 10 g.
Preparation
- In warmed kefir add the soda. Put it in a warm place.
- Mix sugar, salt and flour.
- Enter the kefir and knead the dough.
- Let the test "rest" for 20 minutes.
- Bake rye unleavened bread for 45 minutes at 180 degrees.
Rye bread on the sourdough in the oven
The recipe for rye bread was used by our ancestors. Classical technology allows you to get useful, dietary rye bread. The most laborious process is the creation of a ferment, which takes from 3 to 5 days. Equally so much time will be required for the growth of lactic acid bacteria responsible for the fermentation process of the test.
Ingredients:
- leaven - 100 g;
- rye flour - 300 g;
- wheat flour - 300 g;
- water - 550 ml;
- salt - 20 g.
Preparation
- In the flour mix, add water and a ferment.
- Knead the dough.
- Leave "rest" for 6 hours.
- Bake rye bread 10 minutes at 240 degrees and another 90 minutes at 200 degrees.
Rye-wheat bread in the oven
Wheat-rye bread differs from traditional rye with its pomp and porosity. Since the rye dough contains little gluten, it does not rise well, and in order to promote the growth of a loaf in the oven, be sure to put in the bleached wheat flour. As a result, the dough will be easily kneaded, will become more pliable, light and airy.
Ingredients:
- Wheat flour - 250 g;
- rye flour - 250 g;
- serum - 250 ml;
- yeast - 20 g;
- salt - 10 g;
- a clove of garlic - 6 pcs .;
- oil - 40 ml.
Preparation
- Add yeast and sugar to the serum. Leave for 2 hours.
- Pour into the flour mixture, add oil, salt and chopped garlic.
- Knead and give 2 hours to "rest".
- Put on a proofing for 40 minutes.
- Bake for 45 minutes at 200 degrees.
Rye bread with seeds
Rye bread at home is an unlimited opportunity for improving textures and tastes. At the same time, you do not need to spend money on expensive spices and spices - a handful of sunflower seeds can turn homemade bread into something like what stands on baker's shelves. Crispy crust of toasty seeds, looks appetizing and protects from drying out.
Ingredients:
- rye flour - 300 g;
- wheat flour - 150 g;
- yeast - 20 g;
- water 270 ml;
- salt - 10 g;
- sugar - 20 g;
- seeds - 50 g;
- oil - 40 ml.
Preparation
- In warm water, dilute yeast, salt, sugar and 40 g of flour. Clean for an hour.
- Add the flour to the flour, butter and 25 g of seeds. Leave for 40 minutes.
- Dough the dough, formulate, oil and sprinkle with seeds.
- Bake homemade rye bread for 45 minutes at 200 degrees.
Bread rye - brewed recipe
The recipe for bread made with rye flour and malt is very popular. According to this technology, the famous "Borodinsky" bread is baked, which has a special sour taste and a dense but porous structure. Dark malt is used more often, it gives color and aroma. The custard bread is simple in cooking: it is necessary to pour malt with boiling water and after cooling enter into the dough.
Ingredients:
- rye flour - 400 g;
- wheat flour - 150 g;
- water 350 ml;
- boiling water - 80 ml;
- malt dark - 40 g;
- honey - 40 g;
- salt - 10 g;
- yeast - 10 g.
Preparation
- Mix the flour with water.
- Pour the malt with boiling water for 25 minutes.
- Add dough, malt, honey, salt and yeast to the dough. Kneesite and set aside for an hour.
- Form and bake rye custard bread 10 minutes at 240 degrees and 50 minutes at 200 degrees
How to bake rye bread in a breadmaker?
The recipe for rye bread can be implemented in many ways: bake a loaf in the oven or use modern technology - bakery. She will perfectly cope with cooking and simplify the routine and long process of kneading and baking. You should load the ingredients in a certain sequence, set the baking size, crust color and mode, and then just wait for the signal.
Ingredients:
- kefir - 200 ml;
- yeast - 10 g;
- wheat flour - 100 g;
- rye flour - 150 g;
- oil - 30 ml;
- caraway seeds - 10 g;
- sugar - 20 g.
Preparation
- Pour into the bowl of warm kefir.
- Add butter, sugar, flour mixture, cumin and yeast.
- Put the bowl in the bakery.
- Choose bread size (small), crust color (light) and rye bread mode.
Rye bread with malt in a breadmaker
Bread from rye flour in a breadmaker is the easiest and most affordable way to get brewed pastries. Such a variety does not stale for a long time and has a special aroma and sweet and sour taste. Malt is almost always present in the baking of rye breads and it will come in splendor, volume and dark color, and the bakery takes care of preserving these qualities.
Ingredients:
- water - 310 ml;
- oil - 40 ml;
- rye flour - 150 g;
- wheat flour - 300 g;
- malt rye - 40 g;
- yeast - 10 g;
- sugar - 20 g;
- salt - a pinch.
Preparation
- Fill the malt with 100 ml of boiling water.
- After 25 minutes, pour into the bowl, add the oil and the remaining water.
- Put in the flour, yeast, sugar and salt.
- Set the weight to 750 g, medium crust and "French pastry" mode.
Bread from rye flour in multivarka
Rye bread in a multivariate will turn out to be as lush and tasty as in an oven or a bread maker. The peculiarity of the preparation is that the sticky, tight and dense rye dough should be kneaded with hands, and only after increasing in volume, it is necessary to shift it into a multivariate. To complete the process, use the "Heating" and "Baking" functions.
Ingredients:
- rye flour - 500 g;
- wheat flour - 50 g;
- milk - 320 ml;
- water 100 ml;
- yeast - 10 g;
- sugar 30 g.
Preparation
- In the flour mix, add yeast, milk, water and sugar.
- Leave the dough for 40 minutes.
- In the "Heating" mode, let "rest" for 5 minutes.
- Turn on "Baking" at 150 degrees for 60 minutes. Turn it over after 20 minutes.