Ears of bread. Rye bread at home in the oven recipe with a photo with yeast. How to bake rye bread in the oven at home

Rye bread is a collection of all black breads that are baked on the basis of rye flour. This type of baking is very healthy, as it contains a lot of fiber, vitamins and microelements. It contains one and a half times more iron than products made from wheat flour.

1. How to make rye bread in a bread maker

In a bread maker, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty while kneading the dough, so it is much easier to bake delicious pastries in it than in the oven. In addition, the time required for washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bowl of the bread machine:

• 1.5 cups rye flour;
• a teaspoon of yeast;
• a spoonful of olive oil or ghee;
• a glass of whey;
• a teaspoon of cumin;
• salt and sugar.

Place all the ingredients in the bread maker, close the lid and set the Rye Bread setting. You don't need to do anything else. The technician will do everything for you. The dough preparation and baking mode is 3 hours. During this time, you will receive a delicious and aromatic loaf.

2. We bake rye bread at home in a slow cooker

Now many people have a multicooker at home. Housewives use this device for preparing not only soups and main courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following foods:

• 350 g rye flour;
• a tablespoon of wheat flour;
• a teaspoon of dry yeast;
• a glass of milk;
• a teaspoon of salt and sugar;
• 50 g of vegetable oil;
• garlic;
• coriander.

This bread turns out to be dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in butter. Let the liquid stand for 30 minutes. Pour the dough into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Prove the bread for 30 minutes. The product needs to be baked in the "Baking" mode for 1 hour.

The dough turns out to be steep, it is difficult to knead it. Don't add a lot of flour as this will make the lump even cooler.

3. How to cook rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well, wheat flour will help speed up the process. Mix it with rye in a 1: 1 ratio.

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g flour mixture and add each tablespoon of margarine and vegetable oil. Add a teaspoon of salt and chopped garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Prove for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. So that your first roll does not come out lumpy, you need to know a few secrets:

1. Be sure to cook the dough.
2. Knead the dough thoroughly.
3. Place the bread in a hot oven.
4. If you want a crispy crust, drizzle cold water over the hot bread after baking and cover with a towel.
5. Cook in a good mood.

Rye bread recipes

There are many ways to make rye bread. A mixture of rye and wheat flour is usually used as a base. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be sourdough, but yeast is used to make the meal faster.

1. Recipe for bread from rye flour with yeast

To prepare a fragrant loaf of bread, you need to prepare the following products:

• 300 g rye flour;
• 300 g wheat flour;
• 400 ml of warm water;
• 10 g dry yeast;
• 1 tablespoon sugar
• a spoonful of salt;
• 2 tablespoons of vegetable oil.

Pour yeast from a bag into warm water, add sugar and salt. Leave the container with liquid for 15 minutes. During this time, a high foamy "cap" should appear on the surface of the water. Pour sunflower oil into the liquid and stir.

Sift wheat and rye flours and mix them together. Pour yeast water into flour mixture and stir. Knead hard dough. Cover it with plastic wrap and let it warm for 60 minutes.

After that, knead again and place in the mold for 40 minutes. Wrap the shape with cling film. This will allow the bread to rise. Place the bread in the oven.
The approximate baking time is 40 minutes. There is no need to lubricate the mold, there is no need to cover the bread with an egg mixture.

2. Recipe for rye bread with flax seeds

Very aromatic and tasty rye bread can be made at home without using a bread machine and multicooker. To do this, you need to mix rye and wheat flour in a 2: 1 ratio. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture on for 30 minutes. After a while, you will find a viscous air mass in the jar. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead hard dough. Leave it on for 1.5 hours. Knead the lump again and put it in the mold. Let rise for 40 minutes and bake in the hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle with cold water before placing the bread in the oven.

3. Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. Sourdough or soda is used as a "lifting mechanism". It takes a long time to cook bread with sourdough, since the nutrient mixture takes 3 days to raise the flour.

If you need bread urgently, use the baking soda recipe. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Take 500 g of flour, and 100 g of nuts, ½ teaspoon of soda. Pour some vegetable oil into kefir.

Mix the liquid with flour. Knead hard dough. Try to do everything quickly, as the dough from long storage can settle. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

4. Recipe for sourdough rye bread

This is an old recipe that uses malt or a special leaven instead of yeast. To prepare the starter culture, you need to take 100 g of flour and water. Rye flour is required. You should get a mass that resembles pancake dough in viscosity.

Pour this mixture into a jar and put in a warm place for 2 days. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g flour and 100 g water to the mixture. Leave the mass for another day. Now put the starter culture in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (equal amounts of rye and wheat flour). Pour 50 ml of melted butter into the sourdough. Pour the viscous mass into the flour and knead the tough dough. Don't forget sugar and salt.

Form a loaf of dough and leave for 3-4 hours. When the bread works well, sprinkle with water and sprinkle with flaxseeds or caraway seeds. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very aromatic. In addition, it does not mold for a very long time. There is no harm from it, like from baking with yeast.

5. Recipe for Lithuanian beer bread

This is a unique recipe for spicy bread. The taste is slightly sweet. A mixture of yeast and beer is used as a leavening agent. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

Ingredients:

• 500 g flour mixture (rye flour + wheat flour);
• a teaspoon of yeast;
• half a glass of kefir;
• a glass of dark beer;
• a tablespoon of honey;
• salt;
• 2 tablespoons of sunflower oil;
• egg.

Put all the ingredients in the bowl of the bread maker, and if there is a "Rye bread" mode, turn it on. Some bread makers do not have this function. Then knead the dough in the "Pizza" or "Bread" mode. Prove for 2 hours. Bake for 50 minutes.

6. Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Dough is prepared from 200 ml of milk, 20 g of pressed yeast and a spoonful of honey. After the liquid "cap" appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese and chop the nuts in a meat grinder. For one loaf, you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead a soft dough. Leave it alone for 2 hours. Knead the dough and form into bread. Place the items in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and find the one that works best for you.

Experienced housewives say that making rye homemade bread in the oven is no more difficult than baking an ordinary pie. But the taste of such a loaf will be special, completely unlike the store counterpart. In this article, you will learn how to cook rye in the oven and learn a few tricks to make the process easy and enjoyable.

in the oven

Nutritionists say that this type of bread is much healthier than yeast bread. This easy recipe will help you make your own tea leaves and then bake a delicious loaf. Read how to bake rye bread at home in the oven:

• For brewing, mix two tablespoons of rye malt, 30 grams of rye flour, 130 ml of boiling water. Mix all the ingredients, wrap the dishes with them in a towel and leave to cool.
• To make the dough, you will need to sift 200 grams of rye flour and 150 grams of wheat flour. Then add a teaspoon of salt, 30 grams of molasses and 170 ml of water. Here you also need to put active tea leaves and knead the dough.
• Leave the base for the future loaf to wander in a warm place for about four hours.
• Form the dough into a loaf and place it in a pre-oiled baking dish. Leave the workpiece for another hour.
• Preheat the oven and place the dough in it for one hour.

When the bread is ready, turn off the oven and let it sit on the inside for a bit. After that, the loaf can be cut and served.

in the oven

To make homemade bread aromatic, cooks include various additives in its composition. This time we suggest you add flax seeds to the dough. How to bake rye bread in the oven? Read the instructions carefully and act with us:

• In a suitable container, mix 250 grams of wheat flour and 600 grams of rye flour, and add 150 grams of flaxseed to them.
• Mix 40 grams of yeast with water (eight tablespoons is enough) and sugar (one teaspoon). Cover the dough with a cloth and place in a warm place. When it starts to bubble, add a spoonful of salt to it.
• Mix flour, 500 ml of water and dough, kneading a plastic dough. Leave the product warm for about 40 minutes.
• Place the piece in a baking dish, make a cut in the center with a sharp knife, sprinkle with water and flour. Cook the bread in a preheated oven for about an hour.

If you want your loaf to turn out lush, then do not open the oven for the first 40 minutes so as not to release the heat. To make your bread even more appealing, you can sprinkle it with flax, cumin, or sesame seeds.

Rye bread at home in the oven

If you prefer to eat natural foods, then check out this recipe. We'll show you how to make simple bread without flavors or fillers. The finished product turns out to be soft, fragrant and very easy to bake rye bread in the oven:

• In a small bowl, combine one and a half tablespoons of sugar, one spoonful of dry yeast, and one and a half cups of warm water. Stir the ingredients and let the dough ferment for 20 or 30 minutes in a warm place.
• Sift one and a half cups of rye and one and a half cups of wheat flour through a sieve into a separate bowl. Add a teaspoon of salt to the dry mixture and stir.
• When the dough foams, pour it into the flour, add two tablespoons of vegetable oil and knead the dough. Send the workpiece to a warm place for three hours so that it expands sufficiently.
• When enough time has passed, the dough should be kneaded and placed in a greased baking dish.
• Cover the future bread with a towel and leave it to stand for another 20 minutes. Then place it in a preheated oven and bake until tender.

After the oven is turned off, the bread should sit in it for another 15 minutes.

Rye bread on kvass wort

This simple recipe will help you make aromatic rye bread at home in the oven:

• Sift 300 grams of rye and 200 grams of wheat flour into a suitable bowl. Add to them two tablespoons of dry yeast, one and a half teaspoons of salt, 300 grams of water, one tablespoon of honey, kvass wort and vegetable oil.
• A food processor or mixer with dough attachments can help you knead a homogeneous dough. You will have to mix the ingredients for a long time - at least ten minutes.
• As a result, you will get a rather sticky dough, which should be divided into two parts and two loaves made of them. Place the future bread on a baking sheet, sprinkle it with flour and leave to rise.
• When the dough has increased in volume, turn on the oven and bake the bread for half an hour.

Do not cut the loaves hot as they will be quite sticky. Let them cool down on the wire rack and then serve.

Rye crispbread

Homemade bread is a great addition to lunch or dinner. How to cook rye bread at home in the oven:

• Mix a tablespoon of kvass wort with a glass of water.
• Put 250 grams of wheat and rye flour into the combine, as well as salt, sugar and yeast - one and a half teaspoon each. Add two tablespoons of ground rye bran, a spoonful of vegetable oil and diluted wort. Add a little water if necessary.
• Knead the dough for at least 10 minutes, then divide it into eight equal portions.
• Form one centimeter thick rectangles from the blanks, put on a baking sheet, sprinkle with bran and leave in a cold oven for an hour and a half.
• When the dough rises, bake it for 25 minutes.

Multigrain bread

Baking rye bread at home in the oven is a snap. Read the recipe for its preparation and act with us:

• Knead into a dough of 200 grams of wheat flour, 80 grams of whole grain and 120 grams of rye flour. Add to the mixture rye bran (10 grams), oatmeal (30 grams), peeled seeds (30 grams), two tablespoons of rye molasses (can be substituted with wort or malt), two teaspoons of yeast, a tablespoon of oil, and a teaspoon of honey. Do not forget to add two tablespoons of salt and 300 ml of water.
• Divide the finished product into six parts, each of which should be rolled into a rectangular cake, and then rolled up.
• Put the finished loaves on a baking sheet in the oven and leave for an hour without heating. Then bake the bread for 30 minutes.

Yeast-free bread

Read on for another healthy homemade bread recipe:

• Mix in a bowl 400 grams of wheat and rye flour, 70 grams of ground bran, 100 grams of powdered milk, two teaspoons of salt, a teaspoon of soda, seven teaspoons of sugar, a little citric acid. For flavor, add coriander, star anise, and cinnamon to taste. Pour 600 ml of kefir into the dry mixture and knead the dough.
• Place the workpiece in a greased mold and place in a warm place for several hours or overnight.
• Bake the bread until tender in a preheated oven.

Before serving the loaf to the table, let it cool on the oven grate. After that, cut the bread and put it on a dish.

Conclusion

Baking rye bread in the oven can be your favorite pastime. So read our recommendations and experiment with recipes. We are sure that your loved ones will love the baked goods made at home, and they will no longer remember the bread they bought at the nearest store.

In Russia, it has long been customary to always have delicious bread on the table. No matter what kind of meal awaits you, it is almost impossible to refuse it. No matter how many diets exist, an extremely small number of Russians will refuse a crust of bread.

At the moment, there is a huge number of different types of bread - wheat, yeast, even gluten-free varieties, however, it is rye that takes its special place in the human soul. As experienced housewives say, making such bread is quite simple even in a home oven. At the same time, it will turn out to be many times tastier than the store one, with an amazing crispy crust.

Classic recipe

Although now you can always find rye bread in the supermarket, it is the classic bakery product that is quite rare. If it is probably possible to find a similar one to your taste, then its price will be quite high, and the number of additives is simply amazing in its quantity.

In fact, this type of bread is distinguished by the largest amount of nutrients, therefore, like whole grain, it can do very little harm to health. If you want to eat bread, then it is rye bread that should be the hostess's choice.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

Presenting rye bread, one immediately remembers a special, dense crumb with a special, unique aroma, which has a familiar sourness. It is the sourdough that gives this type of bread such a unique taste. In addition, sourdough makes bread much easier to make, as it is easy enough to balance the flavors with it.

Ingredients:

• rye flour - 3.5 cups;
• sugar - 1/3 tbsp. l .;
• honey - 1 tbsp. l .;
• water - 2.5 cups;
• salt - 1 tsp;
• rast. oil - 2 tablespoons. l.

Cooking time: about a week.

Caloric content: 134 Kcal per 100 g.

Cooking sourdough rye bread in the oven:

1. To prepare this type of bread, it is worth making a sourdough. It will not use yeast, so some of it can even be frozen. For starter, 4 tbsp are mixed. l. flour, as well as sugar and warm water, so that in the end you get a mixture with a consistency similar to sour cream. The mixture in a closed container should mature for 5 days in a warm place. Fermentation is shown here in the form of bubbles;
2. When the sourdough is ready, you can start making the dough. Pour the remaining flour into a large bowl. This is where the mixture will be kneaded. Honey, salt and water are added to the flour. The dough is thoroughly kneaded until smooth, you can use a spatula. The leaven is added to the dough and mixed again. The last ingredient will be butter, which will help the dough not stick. The dough is brought to the desired consistency, adding flour or water if necessary;
3. The dough is laid out in a greased form, which is covered so that the dough reaches in a warm place. This will take about 24 hours, after which the bread is baked in an oven heated to 200 degrees for about 5 minutes. In order for the bread to be completely cooked, it should be baked for another hour at 150 degrees. After checking readiness, remove from the mold and leave to soften for about half an hour.

Rye bread on kefir in the oven

There is only one ingredient that will give rye bread an amazingly sour taste. Such a characteristic aroma should be diluted with a teaspoon of sugar, however, you can do without it.

Ingredients:

• wheat flour - 150 gr;
• rye flour - 250 gr;
• kefir - 200 ml;
• warm water - 150 ml;
• dry yeast - 1 tsp. l .;
• salt and sugar - 1 tsp. l .;
• olive oil - 1 table l.

Cooking time: 4 hours.

Caloric content: 200 Kcal per 100 g.

Recipe for rye flour bread on kefir in the oven step by step:

1. Kefir is mixed with kefir. Salt and sugar are mixed into this mixture, the ingredients are stirred until dissolved;
2. The flour is carefully sifted, after which the two types are mixed together. Yeast is added, which should be evenly distributed over the flour mixture;
3. A deepening is made in the flour slide. It is into it that kefir is gradually poured into. The dough should be kneaded slowly until smooth and elastic. The covered dough rises for about half an hour. After that, it is covered with oil with a spoon so that the dough completely absorbs it. The dough will rise for a couple of hours until it increases in size;
4. The dough is laid out in a mold and baked for about 40 minutes, after which it is settled for another 30. The oven temperature is 200 degrees.

How to bake wheat rye bread

At this point, the most classic of all existing recipes has a fairly wide variety of digressions that add their own flavors to the harmony of the recipe. However, one thing remains practically unchanged - the uniform amount of flour used, both wheat and rye.

Ingredients:

• rye flour - one and a half glasses;
• wheat flour - one and a half cups;
• warm water - 1.5 cups;
• dry yeast - 1 tbsp. l;
• grows up. oil - 1 tbsp. l .;
• sugar - 0.5 tbsp. spoons;
• salt - 1 tsp l.

Cooking time: 2 hours 30 minutes.

Caloric content: 222 Kcal per 100 g.

1. The first step is to start by making the dough. For this, sugar and yeast are mixed, which are diluted with water. Everything should be mixed and left to ferment for a quarter of an hour;
2. In a separate bowl, two types of flour are mixed, to which oil and salt are then added. The fermented mixture is slowly poured into the flour mixture, constantly kneading until it stops sticking to your hands;
3. The dough is covered with a towel and left for an hour to come through. The volume will increase by about 2 times, after which it is kneaded again and laid out in the mold, after which it takes another half hour;
4. The oven is preheated to 200 degrees, after which the bread is baked for about 45 minutes. The prepared bread is laid out of the mold and wrapped in a towel.

Cooking secrets

1. If you don't want to make bread leaven every time, you can use a portion of the previous one to make a new one. The taste of such bread will be more intense;
2. The aroma of rye bread can be simply enhanced with seasonings such as kvass or malt. You can also add coriander, cumin, raisins and other flavors;
3. Rye flour contains a much lower amount of gluten, therefore, in order to knead the dough correctly, you need to make much less effort than when cooking wheat;
4. Rye bread is truly a storehouse of useful substances, because it contains a large amount of dietary fiber, potassium, magnesium, calcium and many other vitamins. All this makes the final product extremely useful for consumption, since all this helps to normalize the bowel function. There is only one serious contraindication for consumption - rye bread is harmful if a person has serious diseases of the digestive tract such as gastritis or ulcers.

Baking rye bread at home in the oven can easily become a constant homework, because the resulting taste cannot be forgotten for a lifetime. Your loved ones will definitely like the result.

Rye bread is undoubtedly one of the most interesting products in terms of taste and preparation.

It is very difficult to prepare it and many professional chefs consider rye loaves to be a masterpiece among their pastries.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does it disappear from the table at such a speed, but if hot loaves of rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are a lot of technologies and recipes that allow you to bake fragrant "black" bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, on a specially prepared sourdough or brewed.

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When such flour is squeezed into a fist, the resulting lump does not disintegrate immediately, but when you press your finger on the surface, a print pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Sifted flour bread turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature regime. Baking rye bread at home in the oven should be strictly following the instructions, this is due to a different recipe for the dough, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 g high-quality rye flour;

50 ml non-aromatic, rast. oils;

150 ml low fat milk;

130 g white flour;

1.25 l of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. tablespoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried caraway seeds.

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and, pouring in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dissolve instant yeast in warm but not hot milk. Add all the sugar at once, 2 tablespoons of white flour and, stir well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, transfer two types of flour: rye flour and white baker's flour on a fine sieve, mixing them in the process.

4. Add salt and stir evenly over the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process the hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and set aside warm.

8. The readiness of the dough for further processing is determined by doubling the volume, or even slightly more. Lightly knead the dough and, dividing into portions, arrange in the tins prepared for baking.

9. Turn on the oven and slightly preheat it (up to 30 degrees), remove the tins with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the matched bread with warm, never cold water, sprinkle with the remaining seeds.

11. Bake this bread first for a quarter of an hour at 200 degrees, then twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Brewed rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l .;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp spoons.

1. Mix white flour (150 gr.) With malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring in boiling water, stir well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the malted flour and dissolved yeast and stir until smooth. The result is a dark brown liquid flour mass.

5. Pour all remaining flour into the liquid flour mass and knead a tough, non-sticky dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the lower shelf and heat it to 220 degrees.

8. Pound the larger dough with your hands, sprinkle with flour and transfer to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough is fine, place the roasting pan in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will "ripen".

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten Art. spoons of coarse rye flour;

10 grams of sugar;

A two-hundred-gram glass of water.

1. Dilute a portion of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour in granulated sugar, stir several times, with short interruptions, and cover with a cloth napkin, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the same consistency. Leave it under a napkin for another day.

4. Please note that the leaven should not be thick, so when adding flour, always dilute it to thickened sour cream with cold boiled water.

5. On the third day, the leaven acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, dilute with water if necessary and leave again for a day. The leaven will be fully ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and close the remaining part tightly, put it in the refrigerator for storage.

8. The storing starter culture must be “fed” with flour once a week, otherwise it will “perish”.

Homemade rye bread in the oven with sourdough

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter culture according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaceable with dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour specified in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave to rise for 5 hours. In the process of dough, it will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the brew that has come by this time.

3. Add spices, sugar and salt, add butter and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with a cotton or linen cloth (s), for a distance of 3 hours. It is recommended to fill out the forms with dough by one third.

5. Sprinkle dough with peeled seeds and bake in a warm oven.

6. Bake for 45 minutes to an hour at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 g white and 250 gr. rye, coarse flour;

Refined, non-aromatic oil - 1 tbsp. l.

200 ml of yogurt, or sour kefir, low-calorie;

1 tsp dry yeast;

Cage salt and granulated sugar - 1 tsp each.

1. Warm milk products in advance to room temperature.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. In a mixing bowl, add rye and baker's wheat flour, add yeast little by little and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process, you feel that it turns out to be excessively tight, add a little water.

5. Correctly kneaded dough is elastic, smooth and soft.

6. Cover the dishes with the dough with a cloth napkin and set to "rest" for half an hour.

7. Pour in a little and evenly oil, knead with your hands until completely absorbed.

8. Then transfer the dough to a slightly warmed-up mold and leave, covered with a “proofing” towel for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form it into a round loaf.

10. Transfer it to parchment in a brazier and leave, covered with a towel, for half an hour, for the final proofing.

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking tray with the dough in the oven, sprinkle the walls with plenty of water.

Fast, yeast-free, rye bread at home in the oven on kefir

Sour milk from "factory" milk, or medium fat kefir - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A bit of a mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (yogurt), mix with baking soda and leave for a quarter of an hour on the table. You should not do this on a stove or in a microwave oven, preferably on a battery or by placing a container with sour milk in warm water.

2. Then combine salt, granulated sugar and the Provencal herb mixture in a separate bowl. Pour in the increased kefir and knead the dough, very little by little adding the sifted flour.

3. We take the whole portion of rye flour, and first you should take one glass of wheat flour and then, when kneading, adjust the thickness of the dough with it. It should be quite soft and not liquid.

4. Cover the mold or brazier with parchment, transfer the kneaded dough into it and set it to "rest" for a quarter of an hour, covering with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven for heating.

5. After that, make a longitudinal incision and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with caraway and coriander, about 8 g;

50 grams of malt;

300 ml of water (brewed);

Baking flour - 650 grams;

10 grams of fresh (bread) or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp evaporated (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the dough brew. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with the infusion with foil and put it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.

2. Next, start making dough. Dilute the brew with a glass of cold water. Add yeast, stir to dissolve, and add the whole serving of wheat flour. After finally stirring everything, let it stand and come up to the dough for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after slightly cooling, add the mixture to the matched brew.

5. Gradually adding wheat baking flour, knead a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough sit.

6. After two hours, transfer the dough to the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough to a mold or simply on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and softened a little, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

To ensure that the bread rises evenly when baking, stick pasta in the dough in several places.

Rye bread will bake better with a container of water in the oven. Also, before putting the brazier with the dough, sprinkle the walls of the oven with plenty of water.

When kneading the dough, the recommended proportions must be strictly observed. The crumb of rye bread baked from too thin dough turns out to be sticky and too moist. From thick - too dense and quickly stale.

... Children love "Karelian" bread very much, you can experiment with the recipe to please your naughty little ones. So, raisins with dried apricots are well replaced by candied citrus fruits, except that it is worth slightly reducing their number. The rye bread with the addition of small pieces of hard marmalade is simply delicious.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.

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.

To prepare rye bread, two types of flour are mixed: wheat and rye. The first helps the dough to become soft and pliable. For faster cooking, 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.

Preparation:

1. Pour warm water into a bowl, add salt, yeast.
2. Add sugar. Mix.
3. Withstand a quarter of an hour. During this period, the fermentation process will take place, a foam "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 a couple of times.
9. Knead. Put in the form. Cover with a package. Leave for an hour.
10. Set the oven 180 degrees.
11. Bake for about 40 minutes.

In bakery, 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 food. A healthy and tasty product is obtained without the use of yeast.

Ingredients:

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

Preparation:

1. Prepare the container.
2. Pour a spoonful of kefir into the soda, thereby extinguishing it.
3. Send to flour.
4. Pour in kefir.
5. Knead the dough, adding flour if necessary.
6. The mass should not stick to your hands, but do not overdo it with the addition of flour.
7. Now the dough needs to rest. To do this, cover with a bag and leave for an hour.
8. Twist round bread.
9. Cut from above 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 lightweight, 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.

Ingredients:

• water - 150 ml warm;
• yeast - 15 g fresh;
• boiling water - 150 ml;
• sunflower oil - 3 tbsp. spoons;
• salt - 1.5 tbsp. spoons;
• wheat flour - 410 g.

Preparation:

1. Pour wheat flour (50 g) into boiling water.
2. Rub the mass with a spoon, leave to cool.
3. Crumble the yeast into a bowl.
4. Pour sugar (st. Spoon), salt. Grind.
5. Pour in warm water.
6. Pour in flour (50 g).
7. Mix. Use a whisk for the best effect.
8. Leave for a quarter of an hour, the ingredients will work, the dough will grow.
9. Sift the flour through a sieve (200 g). Pour into a container.
10. Pour the dough, stir.
11. Put out the tea leaves.
12. Stir, add oil.
13. Send the mass to the table. Pouring out the rest of the flour, knead the dough. Watch the consistency, the entire volume may not be needed. You should get a smooth, soft, springy structure.
14. Roll into a ball.
15. Grease the container with oil, place the ball, cover with foil.
16. Put away in a warm place, avoid air flow, leave for an hour.
17. Roll out with a rolling pin.
18. Roll tightly with a roll, not pressing hard.
19. Prepare the oven by setting the mode to 180 degrees in advance.
20. It is better to use a special rectangular shape designed for bread. Coat it with oil.
21. Move the workpiece, cover. Set aside.
22. After half an hour, it will grow and you can put it in the oven.
23. After 30 minutes, a golden crust will appear, get it.

How to bake with sourdough?

In order to successfully make bread, all products must be weighed.

Ingredients:

• flour - 45 g, you should stop the choice on whole grain;
• salt - 11 g;
• wheat flour - 340 g;
• warm water - 330 g;
• sourdough - 210 g.

Preparation:

1. Prepare tall dishes, add the specified flour.
2. Place the leaven.
3. Pour in water. Knead.
4. Transfer to the table, stir without adding flour.
5. When the mass is smooth, add salt.
6. Knead for a few minutes.
7. Twist, you get a ball. Return back to the dish, cover with a bag.
8. After an hour and a half, stir and cover again for an hour.
9. Twist the ball, place on a baking sheet. Leave on for 17 hours. The temperature should not exceed 20 degrees.
10. If you don't have enough time to get up, leave some more.
11. Take a knife, cut the dough.
12. Warm up the oven to 250 degrees.
13. Place the baking sheet.
14. Cook for five minutes.
15. Decrease to 220 deg.
16. Bake for half an hour.

With cheese in the oven

Very fragrant crispy bread.

Ingredients:

• loaf of bread with bran - 1 pc.;
• butter - 75 g;
• parsley;
• cheddar cheese - 100 g;
• garlic - 2 cloves.

Preparation:

1. Rinse the parsley, dry and chop.
2. Finely chop the peeled garlic.
3. Use softened oil. Stir in garlic and herbs.
4. Make cuts in the loaf one and a half centimeters without cutting completely.
5. Place the filling in the slits.
6. Grate cheese, sprinkle on each slice.
7. Wrap in foil.
8. Put in the oven.
9. Heat the oven to 200 degrees.
10. Time is a quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to the figure.

Ingredients:

• whole grain flour - 620 g;
• salt - 3 g;
• boiled warm water - 250 g;
• granulated sugar - 5 g;
• yeast - 3 tsp.

Preparation:

1. Put yeast in water, salt, add sugar. Mix.
2. Add flour (more than half).
3. Knead the dough.
4. Cover with a package.
5. Leave for an hour and a half. The place should be warm.
6. After the mass has grown, add the rest of the flour.
7. Knead.
8. Oil the mold.
9. Lay out the workpiece.
10. Cover with a package.
11. Give another hour of time.
12. The oven must be set to 200 degrees.
13. Supply the form.
14. Wait 2/3 hours.

Milk

Delight your family with natural, unadulterated bread by preparing tender, airy, aromatic pastries.

Ingredients:

• dry yeast - 10 g;
• sugar - 1 tbsp. spoon;
• sunflower oil;
• cow's milk - 300 ml;
• flour - 430 g;
• salt - half tbsp. spoons;
• egg - 1 pc.

Preparation:

1. Pour salt into the warmed milk, add sugar. Pour in the egg.
2. Mix.
3. Add yeast.
4. Place flour. Knead the dough.
5. Cover with foil, place in an oven or any warm place. Soak for about two hours.
6. Crumple.
7. Transfer to a mold that has been oiled.
8. Set 180 degrees in the oven.
9. Cook until golden brown.

When the bread is prepared, it should be cooled gradually, for example, covered with a towel. Cannot be placed in the cold, this will make the crumb sticky. Cut only after cooling completely.

Fast way in the oven

No store-bought loaf can replace homemade baked goods. Due to their busy schedule, many housewives are afraid to try to make bread at home. But you can, spending a minimum of time, prepare soft airy pastries.

Ingredients:

• wheat flour - 320 g;
• warm water - 210 ml;
• sugar - 1 tsp;
• sea ​​salt - half a teaspoon;
• olive oil - 30 ml;
• dry yeast - 1 tsp.

Preparation:

1. Pour all bulk products into a bowl, mix.
2. Cover with water and oil.
3. Knead. Add flour if necessary.
4. You will get an elastic workpiece that will not stick to the surface.
5. Cover with foil, leave.
6. When the volume has changed three times, knead. This will happen in half an hour.
7. Twist in the shape of a loaf, cut.
8. Place on a baking sheet for half an hour.
9. Sprinkle with water.
10. Transfer to oven.
11. Mode 200 hail.
12. After half an hour, the surface of the product will be covered with a golden crust. Feel free to get it out.

From corn and wheat flour

These are sunny baked goods with amazing aroma and perfect porous structure.

Ingredients:

• wheat flour - 250 g;
• oil - 1 tsp;
• corn flour - 150 g;
• yeast - 1 teaspoon dry quick action;
• egg - 1 pc.;
• warm milk - 250 ml;
• sugar - 2 tsp;
• salt - 1 tsp;
• butter - 1 tsp.

Preparation:

1. Pour sugar, salt, yeast into a container.
2. Pour in the previously melted butter.
3. Then milk.
4. Stir, everything should dissolve.
5. Pour in the egg. Stir.
6. Add flour.
7. Knead. Cover with foil.
8. Wait an hour.
9. Crumple the grown mass. Sprinkle with flour if needed.
10. Place in a pre-greased mold.
11. Heat the oven 195 degrees.
12. Move the shape.
13. Cook for half an hour.

With added yeast

You will delight your family and surprise guests at the festive table with delicious fragrant pastries with a minimum content of products.

Ingredients:

• dry yeast - 1 tsp;
• warm water - 350 ml;
• salt - 10 g;
• wheat flour - 500 g.

Preparation:

1. Pour water (60 ml) into a bowl, add yeast. Dissolve.
2. Fill with the remaining liquid.
3. Salt. Mix.
4. Mix with flour. You get a sticky mass. You cannot pour flour into it!
5. Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
6. When it finally becomes smooth, roll up the ball.
7. Cover, leave for a couple of hours.
8. When the volume increases, knead the dough.
9. Transfer to a greased mold.
10. Install in the oven (180 degrees).
11. Get it out after 2/3 hours.

Homemade Borodino bread

By preparing this option, you will get the rich taste and aroma of familiar baked goods.

Ingredients:

• wheat flour (grade 2) - 170 g;
• sea ​​salt - 1 tsp;
• rye flour - 310 g;
• rye malt - 4 tsp;
• honey - 2 tsp;
• sunflower oil - 2 tsp;
• pressed yeast - 15 g;
• cumin - 1 tsp;
• water - 410 ml;
• coriander - 2 tsp.

Preparation:

1. To brew malt: pour over boiling water (150 ml).
2. Stir. Leave. It should cool completely.
3. Pour warm water (150 ml) into another bowl, add honey, crush the yeast and stir.
4. In a quarter of an hour, the mass will grow in volume.
5. Pour flour into a high container, add salt. Stir.
6. Pour in the yeast base. Place the malt that has been brewed. Top up with remaining water.
7. Add sunflower oil, stir.
8. Cover up by keeping warm.
9. After an hour and a half, put back in shape.
10. Sprinkle with caraway seeds, then coriander. Press in slightly.
11. Insist 2/3 hours.
12. Heat the oven to 180 degrees.
13. Place the form.
14. Cook for about an hour.