It is difficult to find a person who would be indifferent to fresh pastries, we all love its aroma, hot pulp and crispy crust.

Of course, not everyone is ready to get up early in the morning and visit the bakery, but fortunately, we have prepared for you wonderful recipe black bread for the bread machine. Now fresh muffins can be cooked at any time of the day, and the aroma will be such that loved ones will refuse to leave the kitchen.

Surely everyone has heard that baking bread at home is very difficult. First you need to make a leaven, and you can’t make a mistake in the proportions, otherwise nothing will work. Then knead the dough with your hands for a long time, and so on.

But today we have prepared a completely different option for you two, simple and understandable. So let's get started!

Rye bread: a recipe for a bread machine

Ingredients

• Rye flour - 200 g + -
• - 300 g + -
• - 2 tsp + -
• - 1 tsp + -
• - 2 tsp + -
• - 2 tsp + -
• — 300 ml + -

How to bake brown bread in a bread machine

Cooking brown bread in a bread machine is not at all difficult, the main thing is to choose the right mode. We will cook with the addition whole grain flour, which is much denser than usual, so if there is a corresponding program, then we select it, if not, we stop at the main one. But the degree of rudiness of the crust depends only on your taste.

1. For each specific recipe, a different order of laying out the ingredients is recommended, we will start with vegetable oil. This has its own little trick: The oil will lubricate the bowl and blades, so that the finished bread will be easier to take out.
2. Next, pour warm water and add yeast. Depending on whether you use dry, pressed or instant, their amount may vary slightly. Exact Proportions in each case can be found on the label.
3. Add sugar. If desired, it can be replaced with the same amount of honey, it will turn out even healthier and tastier.
4. Now it's time for the flour. Rye flour, if it is fine enough, we sift, and we fall asleep wheat flour just like that.
5. We turn on the bread machine. We did not forget about salt, we will add it a few minutes after the start of kneading. This is done in order to make the bread more magnificent, because the salt will interfere with the swelling of the yeast.
6. Finally, while the dough is still quite liquid, add the salt. At the same stage future bread can be enriched various additives. So, at your request, you can mix cumin, coriander, sunflower or pumpkin seeds (peeled, of course), chopped nuts and even raisins into it.
7. For the first time, we monitor the consistency of the dough, you may need to add a little flour or vice versa water to make an elastic lump. When the dough begins to confidently separate from the walls, this means that the kneading process is completed, you can start baking.
8. Now we no longer interfere and do not even open the lid, so as not to disturb temperature regime and humidity.
9. When the bread is ready and cools down a bit, take it out of the bread machine and place it on a wire rack.

The recipe for black bread for a bread machine will primarily appeal to those who prefer healthy foods in their diet. Of course, such pastries will be denser and heavier than the tender pulp of a wheat muffin, but thanks to rye and whole grain flour, it will also be much healthier.

Put on bread leaf salad and a piece of cheese chicken breast, and tasty healthy snack ready. Bon appetit!

Rye bread in Russia began to bake in the 11th century. It is not only satisfying, but also useful. With

A bread maker has become an indispensable attribute in the kitchen for many. With it, you can easily cook delicious and fragrant homebaked bread from natural ingredients.

Rye bread "Borodinsky" in the Panasonic bread machine

This is a bread made from rye flour with the addition of malt. It takes about 4 hours to prepare.

In a Panasonic bread maker, it is necessary to bake in mode 07 “rye”.

Ingredients:

• 2 teaspoons of dry yeast;
• 470 gr. rye flour;
• 80 gr. wheat flour;
• 1.5 teaspoons of salt;
• 410 ml. water;
• 4 tbsp. spoons of malt;
• 2.5 st. spoons of honey;
• 2 tbsp. spoons of oil;
• 1.5 st. spoons of apple cider vinegar;
• 3 teaspoons of coriander.

Cooking:

1. In 80 ml. water, brew the malt and leave to cool.
2. Pour yeast with rye flour into the oven bowl, then add wheat flour with salt.
3. Put malt, oil and honey, vinegar, coriander to the ingredients. Pour in the rest of the water.
4. Turn on mode 07 and leave the rye bread to cook in the bread machine for 3.5 hours.

Rye-wheat bread with dried fruits

If you want to make bread from rye flour in a bread machine more useful, add dried fruits to the dough.

The total cooking time is 4.5 hours.

Ingredients:

• 3 art. spoons of raw oatmeal;
• 220 gr. wheat flour;
• 200 ml. water;
• two teaspoons of yeast;
• a cup of dried fruits;
• 200 gr. rye flour;
• one teaspoon of salt and sugar;
• a tablespoon of oil rast.

Cooking:

1. Mix both types of flour with yeast in a bowl.
2. Pour water into the bowl of the stove, dilute salt and sugar in it, add oil.
3. Pour flour with yeast, turn on the " sweet bread", add the program " golden brown". Leave the dough to cook for 2.5 hours.
4. Cut the dried fruits in half and add to the ingredients along with the oatmeal and continue cooking in the indicated modes.

The bread is tasty and fragrant, with a crispy golden crust.

Ingredients:

• 300 gr. rye flour;
• 200 gr. wheat flour;
• 400 ml. water;
• one and a half st. spoons of oil;
• 0.5 teaspoons of salt and sugar.

Cooking:

1. Mix all the ingredients with a mixer - this will speed up the cooking process and the dough will turn out lush. If your oven has a kneading mode, use that.
2. Cover the dough with a lid and leave it warm for a day. When it rises, punch down, put in the oven and sprinkle with flour. Bake two hours rye-wheat bread in a bakery.
3. After an hour of baking, check the condition of the dough and carefully turn the bread over.

Rye bread on kefir in the Redmond slow cooker

Bread baked on kefir is obtained with a delicate crumb.

Cooking takes 2 hours and 20 minutes.

Ingredients:

• 2 tbsp. spoons of oil;
• a tablespoon of honey;
• one and a half teaspoons of salt;
• 350 ml. kefir;
• 325 gr. rye flour;
• two teaspoons of yeast;
• 225 gr. wheat flour;
• 3 art. spoons of malt;
• 80 ml. boiling water;
• 50 gr. raisins;

Cooking:

1. Combine the ingredients and knead the dough in the fastest mode, this is the “Dumplings” mode. The dough is kneaded for 20 minutes.
2. Oil the bowl and put ready dough, flatten.
3. Turn on the "multi-cook" program by setting the temperature to 35 degrees and the cooking time for 1 hour.
4. When the program turns off, press "keep warm / cancel" and the program "baking" for 50 minutes.
5. At the end of the oven, turn the bread over, turn it back on to the “baking” mode and set the time to 30 minutes. Delicious rye bread in the Redmond bread machine is ready.

Whole wheat bran bread

Bread is made from whole grain wheat and rye flour with the addition of bran.

But baking black bread in a bread machine is not always decided. In fact, baking black bread at home is no more difficult than white bread. Be sure to try this recipe, black bread turns out tasty, fragrant, perfectly satisfies hunger, saturates the body with vitamins and valuable trace elements. After this bread, you won’t want to buy any more.

Ingredients:

(1 black bread)

• 2 tbsp vegetable oil
• 300 ml. water
• 18 gr. fresh yeast or 2 tsp. dry
• 2 tbsp honey or sugar
• 200 gr. premium wheat flour
• 300 gr. coarse wheat flour (whole grain flour)
• 1 tsp salt
• 1/3 cup raisins

• To bake brown bread in a bread machine, select the "Basic" mode. If your bread maker has a Whole Grain Bread mode, then it is better to use a special mode. We set the blush of the crust at our discretion, I prefer "Medium Crust".
• Usually the first ingredient that is put in a bread baking dish is vegetable oil. Butter is not only an important ingredient in bread, it also lubricates the pan and blades, which makes it easier to remove baked goods from the pan.
• Pour water after oil. You can take cold, but warm is better. It is important that the water is not higher than 40 degrees, since the yeast at high temperature are dying.
• Crumble fresh pressed yeast into water or pour dry yeast. Usually 1g. dry yeast is equivalent to 3 grams of fresh yeast. According to this recipe, I baked black bread in a bread machine as fresh yeast, and with dry ones, and in both versions, excellent bread was obtained.
• We put honey or sugar. It is clear that natural honey is better.
• Measure the white flour with a measuring cup. Sift and then place in a baking dish.
• Add 300 gr. whole grain wheat flour. This flour is dark in color and coarsely ground. There is no need to sift this flour.

• By the way, due to the dark color of the flour, this bread was called “black”. Since brown bread is considered more useful, many manufacturers add dyes to bread to make it even blacker, more useful, and these dyes are not always natural. Sometimes to give a beautiful Brown advise adding cocoa to the dough or instant coffee. I do not add so that foreign ingredients do not interrupt the natural smell and color of the bread.
• We turn on the bread machine. Salt is added a few minutes after the start of kneading the dough. Salt slows down the fermentation of yeast quite a lot, so we put it in with a slight delay. At the beginning of kneading, the dough is quite liquid.

• In the middle of kneading the dough, put the raisins. If you like, you can add peeled sunflower seeds, but put them in moderation so as not to plant the dough.

• Be sure to pay attention to the consistency of the test. If by the end of kneading the dough has moved away from the walls, forming a ball, then everything is in order, the dough of the desired consistency.

• If the dough is watery, in this case, add a little flour. It is also not worth making a dough that is too tight, as an excessively tight dough heavily loads the blades of the bread machine, which can lead to premature breakage.
• If you accidentally miscalculated with the proportion and the dough turned out to be tight, then add a little water.
• After this small check, we can no longer interfere in the process of cooking black bread. The bread machine will do everything itself: it will take care of the fermentation itself, it will bake the bread itself.
• Do not open the bread maker during fermentation and baking, as the thermal regime is violated. You can watch the process through the viewing window. I had to open the bread maker to take a photo)))
• I want to immediately draw your attention to the fact that real black bread made from whole grain flour, which is useful, always turns out to be denser and not as airy as bread made from refined white flour. This is normal and should be so if the bread is natural and not stuffed with chemical baking powder.
• When the bread is baked and cooled down a bit, take it out together with the baking dish, and only then take the bread out of the form. Cool the bread on a wire rack.

• That's all, delicious black bread is ready! It is so appetizing, so tasty that even the sausage seems superfluous)))

My family is very fond of rye-wheat and rye bread, i.e. those in which the content of rye flour is from 60 to 100 percent. Such breads are baked somewhat differently than wheat breads. And it is about the technology of baking such breads in a bread machine that I want to tell.

A few years ago, when I bought a bread maker, I long time remained in a state of shock from the abundance of information and her own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal - to bake delicious and beautiful bread, seemed out of reach. But, by nature, I am a man - stubborn to the point! And that's what worked in the first place. ;)

So: Rule One! Never give up! Do not give up, but keep looking for YOUR bread again and again!

I warn you right away: for someone, the path to their bread will be long and difficult. But, only by stuffing your own bumps, you can learn something!

Therefore - Rule Two: take a handwritten notebook with you to the kitchen, and each time write down your comments on each recipe in it.

It must be firmly understood right away that not a single recipe is an axiom!

Even in GOST recipes, for example, the exact amount of water is not indicated. Remember? In old cookbooks often in recipes there was a phrase: flour - how much dough will take! After all, flour is different! Even flour of the same variety differs in moisture content. Therefore, it is difficult to specify the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.

It was not for nothing that I gave at the beginning links to the journals of two luminaries of baking. Read them! Let, at first, it will seem like books from the 1000 and one nights series! After all, luminaries bake rye bread exclusively on sourdough, and this very sourdough at first seems like a terrible beast. And if a hare also lives in your soul, which every time goes into a panic, then you and I are on the way! Let's go side by side with small steps from simple to complex ...

In the topics of the breads that I baked, people ask the same questions, so I decided to collect all the answers together. And, sorry. Here .., but I will focus only on my recipes, because it is always better to talk about what you know and can do. :)

It was a saying ... Let's move on to a fairy tale ...

We immediately determine the stages of the path, guided by the same principle - from simple to complex!

1. First, learn how to bake bread with dry yeast. Then - on the "wet". Then I baked bread on a piece of old dough (self-fermented) -. And only then ripened for sourdough.

2. Gradually increase the content of rye flour in the dough. First learn how to bake bread with 60% rye flour.

This was my first bread. At that time, I still did not know much (in particular, that in rye dough there is no gluten, and, therefore, he does not need a long batch, there is nothing to develop there!), Therefore, the technology of Darnitsky and subsequent breads with b about higher content of rye flour:,, differs from later breads: and. There is not much rye flour in Darnitsky, which is why the technology with a long batch came up. After all, it worked Wheat flour, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!

3. Bake bread in the oven.

So it was with me... But everything can be different for you... if you are braver and more talented...

So we've got the recipe. Collected everything necessary ingredients and dishes on the table. Then everything was filled up, poured into the oven and sent the dough to knead. Remember that rye dough does not require a long kneading. We just need to mix all the ingredients well. ( Important point! Because of the poorly mixed dough, the bread may turn out to be "gummy"!) I chose for myself a batch on the Pizza program, equal to 15 minutes. Next on the program is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (raise) in the switched off oven with closed lid to increase (rise) it by 2 - 2.5 times. This can happen after 40 minutes or 4 hours depending on room temperature and yeast strength. Why Pizza? Well, I just love this program. On Dumplings, the dough clobbers more ...

What should be a rye bun?

It shouldn't be liquid. More like matte. It is denser than wheat, but more moist. It sticks to your hands (and generally to anything! Cheerful). The more rye flour, the more sticky.

When kneading, the dough under the kolobok is slightly smeared with a small puddle circle.

The circle under the bun will be much smaller in case b about higher content of rye flour.

Dough after proofing. It's time to turn on the baking!

But there is not enough water in this kolobok. The roof may be cracked. I would add 10 ml.

My advice: when baking rye bread, do not add water (liquid) to the dough in full, written in the recipe. For example, the recipe says 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in a glass at the ready, just in case. Nearby is a bag of rye flour. When the kneading takes place, I figure out what exactly he wants according to the state of the kolobok ... If I add something to the kolobok, then for the time of kneading I cover the bucket on top lying (flat) with a plastic bag (someone covers it with a towel, but I do with a bag, I don't mind throwing it away...)

It happens that during kneading the dough does not want to gather into a bun, but spreads over the bucket and sticks to the walls. We must help! ;) We pick up a silicone spatula, and push the dough to the center. Try another option, you might like it: add half of the vegetable oil included in the recipe towards the end of the batch, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.

Sometimes, after the formation of the bun, it turns out to be angular. Then, immediately after kneading, before proofing, we moisten our hands in warm water and smooth the tuft to it. We try to do it affectionately and gently, while you can whisper something good to him, because “an affectionate word is also pleasant for a cat!”

Additives.

Often there are "special additives" in the recipes for rye bread. And the question arises: why the hell are they needed and is it possible to do without them? Oh yes, easily! You just need to figure out which additive - what gives and try to find a suitable replacement.

Panifarin (gluten) or gluten it is added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better raising the dough and fluffiness of the bread, because this gluten is not in rye flour.

Dry sourdough:

Extra-R- with taste of malt, gives to bread more saturated color and malty sweetish smack. Added in a quantity of 1-1.5 tsp.

Agram- white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon, and then the vinegar is not needed. Let's try the bread, and decide for ourselves - maybe we need a little sourer. Next time we will add another half a teaspoon (and in order not to forget - write it down in a notebook!). But these two additives are simply called dry sourdough, in fact, in fact, they are simply flavor additives and they cannot replace real leaven.

Malt, Well, the taste of malt is well known to many ... Kvass, dark beer, bread: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is he who gives the rye bread a dark color.

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional lift), even grated sour apple you can add (acid plus rise), even jam. You can replace the water with potato broth- also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it is better to dilute them with water beforehand). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives extra color. If you take instead of sugar buckwheat honey or Brown sugar, it will be the same. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the composition, then in the recipe it must be reduced.

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! Time for proofing will take not an hour or two, but as much as necessary in each case! Landmark - an increase in the test by 2-2.5 times. It is important not to miss the moment! For poorly risen bread will be unbaked inside, and the dough that has rested will look like a sponge - with holes that are difficult to fix, and bread after Baking will turn out to be with a concave roof.

advice from Andreevna:

Quote

after 1.5 hours (didn’t look there) I went up under the roof and was all nostril, obviously stopped. I besieged him maleho (turned on the pizza literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I already looked at him. It rose a little above half the bucket, and I turned on the pastries. Everything worked out, the bread turned out!

Therefore, we will periodically look in and check - how is our dough? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough very tricky!

Tip: If the room is cool, the bread will take longer to rise. To speed up the process, you can get a bucket of dough from the HP, cover it with a film and send it to the oven with the light on for the proofing time. (The oven itself is turned off!).

The dough has risen. You can put on baking. But for beauty, before baking, you can grease the roof. Bread is smeared quickly and gently, without pressure, using a silicone brush, either with a beaten egg or yolk - for me, this best options... And also warm milk, paste, egg + sour cream, egg + milk, egg + tbsp milk + tbsp. oil growth...

Then the top crust will be shiny and dark...

Using the timer button, set the baking time to 60-70 minutes. The more rye flour, the longer it will take to bake. Well, accordingly, 600 grams of flour takes more time than 400.

Can rye bread be baked on automatic programs? Of course it is possible. But in this case, we get a "pig in a poke" at the exit. After all, no one brought beauty to bread and did not put their soul into it ... What has grown, has grown!

Warm rye bread cannot be cut! It is necessary to let it cool completely on a wire rack, covering it with a linen towel, because right up to the very end of the temperature drop inside the bread, the process of ripening goes on!

And finally...

Taste is a delicate matter! Feel free to change something in the original recipe to your liking.

You have baked and tasted your bread... Do you like it saltier? Write down in a notebook that next time you need to add half a teaspoon of salt more. Do you like herb bread? Feel free to pour, without asking anyone! Change everything to your taste .. but a little bit, do not overdo it! Good bread to you! :)

P.S. This article deals mainly with baking yeast rye bread in a bread maker. Sourdough bread and bread baked in the oven or slow cooker have their own "secrets".

From an article about Bread from the Concise Encyclopedia household for 1960.

Cutting the cooled loaf good bread, you can see the same small pores - this is fine-pored bread. If the dough is not sufficiently fermented, poorly kneaded, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. If the dough is not sour or sour, rotten flour, or if freshly baked bread has been crumpled, the crust lags behind the bread.

The correct ratio of flour and water in the dough (i.e. the normal consistency of the dough) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the bread crumb will be dense, with cracks, quickly stale; in the second, the crumb of bread turns out to be moist and sticky.

The readiness of the dough or dough is determined by the height of the rise, the elasticity of the dough, and the fermentation time. The quality of the dough can be judged by its elasticity: if the dough is lightly pressed with a finger and released, then if the fermentation is insufficient and the dough is not ready, the hole from the finger quickly levels out; during normal readiness, the hole levels out slowly, and with excessive fermentation of the dough, the hole remains.

Well fermenting dough has a convex shape, strong alcohol smell and good porosity. Flat surface, sour and bad smell indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out if the bread has risen enough, you can make a test: put a piece of the prepared dough in cold water. A piece first serves to the bottom, and if it floats to the top, then the dough is ready.)

The surface of the baked bread should be lightly moistened hot water, then cover the loaf with a clean, dry linen napkin. In this case, the crust becomes softer.

Bread is an indispensable product on our table and now we will tell you recipes for making rye bread in a bread machine. Cooked at home, it turns out tasty, fragrant, with a characteristic, only for this type of bread, sour taste. And although now the store shelves are filled with various types of bread and you can choose any one to your taste, we recommend making rye bread yourself, and besides, it’s not difficult to do it in a bread machine.

Ingredients:

• warm water- 250 g;
• wheat flour - 250 g;
• rye flour - 150 g;
• vegetable oil - 20 ml;
• salt - 1 teaspoon;
• sugar - 1 tbsp. the spoon;
• dry yeast - 1 teaspoon.

Cooking

We lay out the products in the capacity of the bread machine in this order: warm water, sugar, salt, vegetable oil, wheat flour mixed with rye, dry yeast. We install the container in the bread machine, select the program " french bread", set the weight of the bread - 750 g and the crust - medium. We press the "Start" button. Since the weight finished product small, then in the process you need to monitor what kind of dough is obtained so that the bread comes out more even, the dough can be trimmed with your hands. And when the process of heating and raising the dough starts, it is better not to open the lid of the bread machine. When the delicious rye bread in the bread machine is ready, carefully remove it and transfer it to the wire rack to cool.

Ingredients:

• water;
• dry milk - 1.5 tbsp. spoons;
• sugar - 2 tbsp. spoons;
• salt - a pinch;
• vegetable oil - 1.5 tbsp. spoons;
• rye flour - 1.4 cups;
• wheat flour - 2 cups;
• allspice - 1 teaspoon;
• cumin - 1 tbsp. the spoon;
• sourdough - 9 tbsp. spoons.

Cooking

We put all the ingredients in the bread machine, here you need to pay attention to the recommendations on the order of laying the products that the manufacturer gives. We install the program "Baking rye bread", select the weight - 900 g, the color of the crust - medium. Rye bread rises slowly, sometimes even at the beginning of the baking process.

After a beep, announcing the end of the cooking process, you will receive a fragrant homemade wheat-rye bread prepared in your bread maker with minimal effort from your side.

Ingredients:

• rye peeled flour- 0.5 kg;
• rye fermented dry malt - 40 g;
• sourdough (acidifier) ​​- 35 ml;
• sugar - 50 g;
• salt - 15 g;
• dry yeast - 8 g;
• warm boiled water - 400 g;
• boiling water - 100 ml.

Cooking

If you have a Panasonic SD-253 (252, 254, 255) bread maker, set the "Gluten Free" mode, if Panasonic SD-2500 (01, 02) - the "Basic Fast" mode. You can use any blade for kneading, but a blade specifically for rye bread will make the kneading process easier. We brew the malt with boiling water and let it stand for about 5 minutes. Now we put the ingredients in the bread machine container in this order: peeled rye flour, sourdough, sugar, salt, dry yeast. Now back to the malt: add warm boiled water, mix and pour the resulting mixture into the container of the bread machine. We install the container in the bread machine and turn on the “Gluten Free” program. The kneading of the dough begins immediately, which will last 15 minutes.

After 3 minutes from the beginning of the kneading, taking a long spatula, you can help the process by manually stirring the dough, especially in the corners of the mold. Now we mark 60 minutes and at the end of this time we reset the “Gluten-Free” program and immediately turn on the “Baking” program and the cooking time is 90 minutes. At the same time, the lid of the bread machine does not need to be opened so that the dough does not settle. When the process of baking rye bread in the bread machine is over, put it on a waffle towel and leave it for 2 hours.