Let's dwell on these points in more detail.

By a proven recipe, I mean a recipe that can bake high-quality rye bread, with sufficient, but not excessive acidity, elastic, not sticky and not too wet crumb, good porosity, pleasant taste and aroma, not stale or moldy for several days ( or even weeks!) at room temperature. And these are, first of all, those recipes that are used in bakeries and bakeries. With regard to Russian rye bread, these are probably known to all compatriots Darnitsky, Stolovy, Obdirny, Borodinsky and many others.

And the observance of technology is the observance of such conditions that allow achieving all the above qualities of bread, sorry for the clumsy definition. Now let's move on to these very conditions.

1. Recipe selection. It is best, in my opinion, to start with one, preferably simple, bread recipe that you want to see on your table every day and bake it regularly (at least 1-2 times a week) until until the result completely satisfies you and you can bake it, as they say, on autopilot. According to some of my friends, they managed to achieve stable and good quality homemade bread after about a month and a half of regular baking. Edible, although not very beautiful bread, many people get literally the first or second time. Then it will be possible to move on to more complex and delicious, custard varieties - for example, Borodinsky.

This post is about 100% rye bread, pan or hearth, so let's look at the simplest bread made from peeled flour (Peeled). Why him? Peeled rye flour is the most common on sale in Russia. Also in this bread there are no additives that improve the taste and aroma - sugar, molasses, malt and spices - only rye flour, sourdough, salt and water. Clean, “naked” rye bread, in which all the shortcomings are immediately visible - poor-quality flour, poor sourdough with insufficient or excessive acidity and lifting power, incorrectly calculated dough moisture and inappropriate baking mode, etc. At bakeries, rye bread is always baked on sourdough with the addition of industrial yeast to speed up fermentation and proofing of the dough. But in my opinion, it’s better to try baking rye bread with pure sourdough (especially freshly brewed) at least 1-2 times, so that you can adequately assess its quality.

Recipe in baker's %:

peeled rye flour - 100% (of which in sourdough - 50%)
salt - 1.8%
dry yeast (optional) - 0.1%
instead of dry, you can take pressed yeast - 0.3%
water - approximately 65-75% (depending on the moisture content of the flour)

Recipe for a loaf of 400g flour (the weight of the finished bread is about 600g):

Traditional dough (3.5-4 hours at 28-30C):

sourdough rye on peeled flour 100% moisture, previously refreshed 1-2 times - 80g
peeled rye flour - 160g
warm water (45C) - 160g

The dough will grow in volume by 2-3 times, become porous, acquire a distinctly sour aroma and taste. If pressed yeast is used, they can be immediately added to the dough when it is kneaded (in this case, they will need 1.5-2g, a piece the size of a hazelnut).

Dough:

opara - all
peeled rye flour - 200g
salt - 7g
dry yeast (I have Saf-Moment) - 0.4-0.5g (1/8 tsp)
warm water (40C) - 60g (add 1 tsp flour and activate yeast for 20 min.)

Fermentation for 1.5 hours at 28-30C until the dough doubles in volume. Forming, proofing complete (about 30-40 minutes in heat) on parchment or in a mold (if the dough is soft). Baking without steam at t 250-280C in the first 5-10 minutes. , then reduce t to 200-220C and bake for another 30-40 minutes. Brush with water before and after baking. Cut when completely cool.
UPD: In addition to the traditional dough, the dough for this bread can be prepared in two more ways: safe and on long dough see at the end of the post.

Below we consider the technology of making bread in more detail.

2. Necessary tools:

Scales, preferably with an accuracy of 1 g (electronic)
- clock with timer or alarm clock
- thermometers for water and oven
- a set of measuring spoons
- a baking scraper or a convenient spatula, metal or silicone is better
- large bowl or stable pan for kneading the dough
- a warm place (28-30C), where you can put a pot with rye dough for fermentation (read below how to organize it if the apartment is not a resort)

It is not necessary to take an expensive electronic thermometer with a temperature probe (although this is the most convenient option), you can buy an alcohol thermometer for water in a pharmacy (you can measure the air temperature in the room with it). Do not try to make rye dough "by eye", in the absence of experience, nothing really good will come of it.
As a last resort, if you don’t have scales yet, but you really want to bake, ask your friend who has scales to do “laboratory work” for you - measure with glasses, as well as tablespoons and teaspoons and weigh all the products you need for your baking - flour, salt, sugar, yeast, etc. Please note that the bulk density of the products varies greatly. Regarding life without appliances and determining the approximate weight of products without scales, I will write a separate post.

3. Good starter with high lifting power and acidity, able to accumulate as much lactic acid in the dough as possible and less acetic acid and raise the dough in a short time.

To do this, you first need to bring out a good sourdough. spontaneous fermentation(according to Sarychev or on grapes according to N. Silverton) and be sure to derive on their basis production sourdough (production according to GOST or Californian).

Before baking, the sourdough stored in the refrigerator must be re-preserved (run through the breeding cycle, if it is according to GOST, or refresh California 2-3 times).

4. Thick and steep sourdough and sponges are preferable to liquid ones, and optimal fermentation temperature - 28-30C(up to 34C for liquid sponges) so that as much as possible accumulates in the dough lactic acid and less vinegar. Based on the California sourdough (it is liquid and ferments at room temperature), it is better to put thick, warm doughs. The amount of flour that is added to the dough with sourdough ranges from 10-30% (for the non-dough method) to 50-70% flour (for the sponge method).

How to create the right temperature for dough fermentation:

Preheat the oven for about a minute and leave the backlight on
- near the radiator or on the roof of the refrigerator near the back wall, cover the pan with a blanket or a terry towel
- using an electric heating pad - set t to a minimum (45C), put a grate on top, and a pan on it, cover it with a blanket or a terry towel on top

5. When kneading sponges and dough, very warm, almost hot (45-50C) water is needed, the initial t of the dough can reach 40C (!) - at this temperature, rye flour starch is partially saccharified by the enzymes contained in it and the taste of bread improves. Monitor the temperature of the water with a thermometer so you don't accidentally brew the sourdough and flour.

6. Salt and leaven must be thoroughly dissolved in water when kneading dough, mix with flour quickly, but delicately(there is practically no gluten in rye flour, the dough is mixed only until smooth) - after intensive kneading, the rye dough spreads.

I don’t have specialized devices for kneading dough at home, only a confectionery mixer with spiral nozzles, which are inconvenient to knead rye dough. So I knead small amounts of dough (from 300-400g of flour) with a strong spoon in a large bowl, rubbing the dough along its walls, and if there is more dough (from 800-1000g of flour), then I take a large stable pan and knead the dough with a fist, screwing movements, with my left hand I hold the pan (there is strength - you don’t need mind :)). The dough is very sticky, so you have to use a scraper to clean your hands and the walls of the dishes.

7. Determine the optimal moisture content of the dough it’s quite difficult for hearth bread, the dough should be almost on the verge of spreading, but not spread too much during fermentation and proofing, then there will be good porosity in the finished bread, it will swell slightly in the oven, but it will not spread into a cake. Do not try to form round high koloboks from pure rye dough, flat mats are preferable - they keep their shape better in the oven. The optimal moisture content of the dough for hearth peeled bread is about 65-75%. For panned bread, you still need to add about 10% water. Wholemeal rye flour absorbs more water (because it contains more bran), compared to peeled, seeded, on the contrary - less. The moisture content of flour varies and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has the correct consistency or you see that it is too soft and clearly spreads into a cake during fermentation or proofing, bake a tin. In no way do I think that tin bread is worse than hearth bread in any way, I just like round loaves :).

8. During the fermentation and proofing of the dough, you must not rush, let the dough grow (the volume will increase up to 2-3 times, the dough will be covered with bubbles and cracks). When kneading, immediately give the dough a rounded shape with wet hands on a wet table and put it in a clean, oiled bowl (cover with a lid from winding) so that the fermented dough can be removed from it without much wrinkling.

9. Ripe dough should be molded carefully, with wet hands on a wet table (preferably with medical gloves), trying not to wrinkle much. Thaw on parchment (high-quality so that the bread does not stick during baking), cover with a bowl from winding, every 10-15 minutes smooth the workpiece with wet hands. If the quality of the parchment is in doubt, grease it with vegetable oil, or better with non-stick cream or lard, and sprinkle with a thin layer of rye flour. The bread that has risen will double in size and begin to crack and bubble. Before baking, smooth the workpiece again with wet hands or grease with flour mash, prick through with a wooden stick over the entire surface to reduce cracking.

Detailed and high-quality beautifully illustrated recipes for rye bread and the principles of working with rye dough can also be found in this blog.

The dough for shaped bread should also be formed with wet hands on a wet table into a ball (for a round shape) or in a log (for a brick shape) and then placed for proofing in a form greased with non-stick cream, vegetable oil or lard. Because The dough for tin bread is usually made of a softer consistency, then it is arranged faster, also doubling in volume. As soon as bubbles begin to open at the top, the workpiece must be greased with water or flour mash and immediately sent to a hot oven.

10. While the bread is parting, it is necessary to heat the oven. In the first 5-10 minutes of baking, rye bread needs a very high temperature, at least 250C, and preferably 300C. This is necessary for the formation of a strong crust and maintaining its shape, without cracking. Next, the fire should be reduced and the bread should be baked at 180C (rye bread tastes better if it is baked at a lower temperature, but longer). Be sure to use under (baking stone) or its substitutes (a patch or pan made of thick cast iron, a heat-resistant glass dish, ceramic dishes, a durable baking sheet lined with unglazed ceramic tiles, etc.). Use a thermometer to control the oven temperature. The oven can warm up from 30-40 minutes to an hour.

11. A few minutes before the end of baking, grease the bread with hot water or starch jelly for shine. Turn off the oven, leave the bread for another 10-15 minutes, wrap it in a damp towel (pre-remove the tin bread from the mold :)) and put it in a hot oven on a wire rack to cool very slowly. If the parchment is still stuck to the bottom of the bread - do not tear it off so as not to damage the crust, wrap the bread in a damp towel along with parchment and leave for half an hour - during this time the parchment will get wet and can be carefully removed.

12. Cut bread should be no earlier than 8-12 hours after baking so that the crumb does not stick together. When storing rye bread, acidity can increase, this effect is more pronounced in large loaves.

UPD: The dough for this bread can be prepared in two more ways - unpaired and on a long dough.

Safe (20% flour in sourdough):

peeled rye flour - 320g
sourdough, pre-refreshed, 100% moisture - 160g
salt - 7g
dry yeast Saf-Moment (optional) - 0.5 g, (1/8 tsp)
or pressed yeast - 1.5 g (a piece the size of a hazelnut)
very warm water, 45C - 180-220g (for dough 65-75% humidity, depending on the moisture content of the flour)

Yeast is pre-activated for 20 minutes. in a small amount of warm water with a spoonful of flour, then knead the dough as described above. Fermentation - 3.5-4 hours at 30C, the dough will double in volume, become porous and distinctly sour in taste and aroma. Further shaping, proofing and baking as described above.

On a long run:

Opara (60% flour, 10-12 hours at 28-30C):

peeled rye flour - 230g
sourdough, pre-refreshed, 100% moisture - 20g
salt - 7g
very warm water, 45C - 230g

Dough:

steam - all
peeled rye flour - 160g
warm water, 45C - 12-62g (for dough 65-75% humidity, depending on the moisture content of the flour)

Since the dough contains 60% flour, you can not add yeast to the dough at all, fermentation and proofing in heat will occur very quickly. Fermentation - 50-60 minutes, until the volume doubles, proofing - 30-45 minutes. Bake as described above.

I hope these materials will be able to clarify the features of baking bread from rye flour without wheat, for those who would like to bake it, but are afraid of difficulties and pitfalls.

Content:

Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product is 50% of all bakery products. This type of baking is very useful, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

Features of making rye bread

You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread machine. It all depends on what household appliances you have. But bread cooked in the oven is also very tasty. The only difference is in saving time.

How to make rye bread in a bread machine

In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.

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

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

Load all the ingredients into the bread maker, close the lid and set the “Rye Bread” mode. Nothing more needs to be done. The technology will do everything for you. The dough preparation and baking time is 3 hours. During this time, you will get a delicious and fragrant loaf.

Initially, rye bread was prepared without the use of sourdough yeast. Now enterprises involved in baking bakery products are introducing shiver into this product. This speeds up the production time and makes the bread cheaper.

We bake rye bread at home in a slow cooker

Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.

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

• 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 is dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in the butter. Let the liquid sit for 30 minutes. Pour the batter 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. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.

The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.

How to make 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 of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced 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. Put on proofing 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. To prevent your first roll from coming out lumpy, you need to know a few secrets:

1. Be sure to prepare the steam.
2. Knead the dough carefully.
3. Put the bread in a hot oven.
4. If you want a crispy crust, sprinkle the hot bread with cold water after baking and cover with a towel.
5. Prepare a dish in a good mood.

Rye Bread Recipes

There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.

Yeast rye flour bread recipe

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 of sugar;
• a spoonful of salt;
• 2 tablespoons of vegetable oil.

Pour the yeast from the bag into warm water, add sugar and salt. Leave the liquid container 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 mix.

Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.

After that, knead again and put in a mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.

Recipe for rye bread at home with flax seeds

Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. 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 for 30 minutes. After a while, you will find a viscous air mass in the bank. 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 a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the form. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as the 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 the bread with cold water before putting it in the oven.

Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.

If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Flour take 500 g, and nuts - 100 g,? a teaspoon of soda. Pour a little vegetable oil into kefir.

Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. 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.

sourdough rye bread recipe

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

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

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

Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.

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

Lithuanian beer bread recipe

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

Ingredients:

• 500 g flour mixture (rye flour + wheat);
• 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 machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the "Pizza" or "Bread" mode. Put on proofing for 2 hours. Bake 50 minutes.

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. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid 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 soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products 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 choose the option that suits you best.

Experienced housewives claim that making homemade rye bread in the oven is no more difficult than baking a regular pie. But the taste of such a loaf will be special, completely different from the store counterpart. In this article, you will learn how to cook rye in the oven and learn some tricks to make the process simple and enjoyable.

in the oven

Nutritionists say that this type of bread is much healthier than yeast bread. This simple recipe will help you make tea leaves yourself, 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 prepare the dough, you will need to sift 200 grams of rye flour and 150 grams of wheat. After that, 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 roam in a warm place for about four hours.
• Shape the dough into a loaf and place in a greased baking dish. Leave the workpiece for one more hour.
• Preheat the oven and send the dough into it for one hour.

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

in the oven

To make homemade bread fragrant, culinary specialists 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 and 600 grams of rye flour, and add flax seeds (150 grams) to them.
• Mix 40 grams of yeast with water (eight tablespoons are enough) and sugar (one teaspoon). Cover the dough with a cloth and put in a warm place. When it starts bubbling, add a tablespoon of salt to it.
• Mix flour, 500 ml of water and sourdough, kneading a plastic dough. Leave the product to rise for about 40 minutes in a warm place.
• Place the blank in a baking dish, make an incision in its center with a sharp knife, sprinkle with water and sprinkle with flour. Cook the bread in a preheated oven for about an hour.

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

Rye bread at home in the oven

If you prefer to eat natural products, then pay attention to this recipe. We will tell you how to make simple bread without flavorings and fillers. The finished product is soft, fragrant and easy to bake rye bread in the oven:

• In a small bowl, combine one and a half tablespoons of sugar, one tablespoon of dry yeast and one and a half cups of warm water. Mix the ingredients and leave the dough to ferment for 20 or 30 minutes in a warm place.
• In a separate bowl, sift through a sieve one and a half glasses of rye and one and a half glasses of wheat flour. Add a teaspoon of salt to the dry mixture and stir.
• When the dough is foamy, 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 increases sufficiently in volume.
• When enough time has passed, the dough should be punched down and placed in a baking dish greased with vegetable oil.
• Cover the future bread with a towel and leave it to stand for another 20 minutes. After that, place it in a preheated oven and bake until done.

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

Rye bread with leavened wort

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

• In a suitable bowl, sift 300 grams of rye and 200 grams of wheat flour. 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 will help you knead a homogeneous dough. It will take a long time to mix the ingredients - at least ten minutes.
• As a result, you will get a fairly sticky dough, which should be divided into two parts and molded into two loaves. Put 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 on a wire rack and then serve.

Rye bread

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.
• Place 250 grams of wheat and rye flour into the combine, as well as salt, sugar and yeast - one and a half teaspoons each. Add two tablespoons of ground rye bran, a spoonful of vegetable oil and diluted wort. Add some water if necessary.
• Knead the dough for at least 10 minutes, and then divide it into eight equal parts.
• Form rectangles one centimeter thick 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 has risen, bake it for 25 minutes.

multigrain bread

Baking rye bread at home in the oven is not difficult at all. Read the recipe for its preparation and act with us:

• Knead the dough from 200 grams of wheat, 80 grams of whole grain and 120 grams of rye flour. Add rye bran (10 grams), oatmeal (30 grams), shelled seeds (30 grams), two tablespoons of rye molasses (can be replaced with wort or malt), two teaspoons of yeast, a tablespoon of oil and a teaspoon of honey to the mixture. Don't forget to put 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.

Unleavened bread

Read the recipe for another healthy homemade bread:

• Mix in a bowl of 400 grams of wheat and rye flour, 70 grams of ground bran, 100 grams of milk powder, 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 form and place in a warm place for several hours or overnight.
• Bake the bread until done 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 enjoy the pastries prepared at home, and they will no longer think about the bread bought in the nearest store.

Bread will always occupy the most honorable place on your table. Whatever he was. White, rye, gray and so on. After all, without it, it is simply impossible to feed the family satisfyingly and nutritiously. And outwardly, a table set with dishes does not look so appetizing without freshly baked homemade bread!

It doesn't take much time or money to prepare. But you can get a lot of pleasure from this process. After all, here, too, you can show your imagination. This can be either the usual classic version, or with the addition of grains, dried fruits, and so on.

I propose to consider the main options for baking soft, airy bread with an amazingly crispy crust. I am completely sure that you and your family will like such pastries.

But even a completely inexperienced hostess in this matter will be able to cope with it. The main thing is to keep a positive attitude and often give others your smile. After all, everything is great. And that means success is guaranteed to you!

Airy custard bread, baked with your own hands at home, will delight everyone with its taste! You should try to bake this yourself!

Components:

• Wheat flour - 360 gr
• Milk - 240 gr
• Sugar - 1 tbsp. l
• Salt -1.5 tsp
• Dry yeast - 1 tsp

Work sequence:

1. Prepare the tea leaves, that is, pour 120 milliliters of milk into a saucepan. Put on the stove, bring to a boil. Add forty grams of flour.

2. Using a spatula, stir everything with quick movements until a homogeneous consistency. Remove the utensils with tea leaves from the heat, cool so that the mass becomes warm.

3. In a separate bowl, send the rest of the warm milk, put sugar and yeast in it. Mix everything well, let stand for 10 minutes.

4. After the specified time, a lush yeast “cap” will appear.

5. Add salt, the remaining flour, after sifting it through a fine sieve.

6. Lightly mix the resulting mass so that the flour gets a little wet.

7. Transfer the almost completely cooled tea leaves to a bowl, mix everything thoroughly.

8. Knead the dough for 10 minutes, it should turn out soft and uniform. Grease a clean bowl with vegetable oil. Transfer the finished mass into it. Cover with a towel, put in a warm place for two hours. After an hour, knead it a little and return it back.

9. After 2 hours, the custard dough for bread will rise and increase significantly in volume.

10. Knead the rested dough again. Cover the bread baking dish with a thin layer of vegetable oil, transfer the dough into it, let stand in a warm place for about 30-40 minutes. Meanwhile, preheat the oven to 180 degrees.

11. When the dough rises well, send it to the oven for 35 - 40 minutes, bake at a temperature of 180 degrees.

12. Remove freshly baked choux bread from yeast dough from the mold, place on wire racks to cool completely.

Such bread always turns out very tasty and soft, it is stored for a long time! Have a great baking result everyone!

This bread will decorate any table and feed everyone! Baking looks very original and appetizing! Try soon!

Compound:

• Wheat flour - 2 cups
• Dry yeast - 3 gr
• Salt - 1 tsp
• Sugar -1 tbsp. l
• Water - 190 milliliters
• Wheat flour - 1 cup
• Rye flour - 1 cup
• Salt - 1 tsp
• Sugar - 1 tbsp. l
• Water - 200 milliliters
• Rye malt - 1 tbsp. l
• Dry yeast - 3 gr
• Refined sunflower oil - 2 tbsp. l

Work sequence:

First prepare the light dough, then transfer it to another bowl, then start the dark one.

1. In a cup, combine salt, sugar, flour and yeast. Pour in sunflower oil. Dilute with warm water (the temperature should be about 38 degrees). Mix the white dough well. It should be soft and very elastic.

2. In order to prepare a dark-colored dough, it is necessary to combine salt, sugar, both types of flour, malt and yeast in the same bowl. Dilute the mass with warm water and sunflower oil. To stir thoroughly. Kneading a dark, pleasant to the touch dough.

3. Put both lumps of dough into one deep cup. Cover with cling film on top. Leave warm for one hour. The dough should have doubled in size noticeably.

4. Knead the increased mass well with your hands. Mixing colors together. Cover it again with foil and leave it alone for forty minutes. It will turn out such a beautiful spotted mass.

5. From the mass we form the shape of a loaf. We cover a baking sheet or any baking dish with parchment. We shift the loaf and leave it to be upset for another half hour.

6. While the mass is being touched, it is necessary to turn on the oven to 240 degrees to warm up. 7. Put the baking sheet with the pastry dough. Put a few ice cubes on the bottom of the device. Bake bread for the first twenty minutes with steam. Then reduce the heat to 180 degrees. Bake bread until done. This will take another 30-40 minutes.

It turns out perfect option. Very beautiful, airy and beautiful. With a fragrant and ruddy crust. So the hand stretches rather to pinch off at least a piece.

Have a nice and satisfying lunch!

Each nationality has its own, special recipe for bread. Matnakash looks like a thick cake. However, the taste is insanely delicious.

Compound:

• Wheat flour - 400 gr
• Water - 1 glass
• Fresh yeast - 1/3 tsp
• Salt - 1/2 tsp
• Sugar - 1 tsp
• Vegetable oil - 2 tbsp.
• Sesame - to taste
• Chicken yolk (optional) - for brushing

Work sequence:

1. Initially, you need to dilute the yeast in warm water. Do all this in a deep bowl. Add quite a bit of sugar, stir until it is completely dissolved.

2. Pour well-sifted flour into the resulting mixture, add oil and salt.

3. Knead a soft dough that is pleasant to the touch.

In order for the dough to easily fall behind your hands, you need to grease them with oil.

4. Cover the top of the bowl with cling film and a thick towel. Leave in a warm place for an hour and a half. The mass should rise very well.

5. Knead the risen dough with your hands. Let him get up a second time.

6. Since the mass is lightly sprinkled with flour during the kneading process, the lump can be easily moved onto a towel. Leave it to rest for fifteen minutes.

7. Cover the baking sheet with parchment paper or any other baking paper. Put the dough in the center.

8. Use your hands to knead it into a cake. Then, make a dent in a circle. Thus forming a ring. Make two or three grooves in the center.

Don't be afraid to draw the necessary lines well. Due to this, the cake becomes larger.

9. Using egg yolk or freshly brewed tea leaves, grease matnakash. Here we will use a silicone brush.

10. Sprinkle some sesame seeds on top.

11. Send to a preheated oven to 220 degrees. Baking time twenty minutes. Approximate time. Since each technique has its own power. You should get a ruddy uniform crust.

When ready, you can cool a little and serve. It turns out a very tasty crust and an excellent airy crumb.

Enjoy your meal!

Recipe for brown bread in the oven

This is the easiest recipe. However, the result is amazing. After all, there is nothing difficult in combining all the products and baking excellent brown bread. Let's get started.

Components:

• Wheat flour 1 grade - 250 gr
• Rye flour - 125 gr
• Pressed yeast - 13 gr
• Water - 250 milliliters
• Sugar - 1 tsp
• Honey - 1 tsp
• Salt - 10 gr
• Rye malt - 0.5 - 1 tsp
• Butter - 5 gr

Work sequence:

1. Pour fifty milliliters of warm water into the bowl. Pour sugar into it and dissolve it. Then, put and knead the yeast.

2. Pour the remaining two hundred milliliters of warm water into the second bowl. Pour honey, salt, softened butter into it. Mix well until smooth.

3. Pour first grade flour into a separate bowl, about 150 grams. Add rye flour (60 grams) and malt. Stir the ingredients together until evenly distributed.

4. Add honey-oil mass to the dry mixture. Mix well. Cover with a lid or cling film. Leave aside for thirty minutes.

5. After half an hour, combine the mass with the remaining yeast consistency. Knead the dough, periodically adding flour. Alternating white with rye. If necessary, you can add a small amount of water. As a result, the dough should be elastic, but elastic and not tight. It shouldn't be on hand.

6. Having formed an even round lump, lay it on a baking sheet covered with parchment. Make cuts on its surface with a sharp knife. Sprinkle with a little flour and cover with a dry towel. Put in the warmest place in the room for an hour or an hour and a half.

7. While the dough is infused, turn on the oven at 200 degrees.
8. Bake a loaf of bread with steam for the first ten minutes. That is, put a bowl of water on the bottom of the oven. Then reduce the power and continue baking at 180 degrees until cooked for about half an hour.

You should get a firm crispy crust. When ready, take it out of the oven. Cover with a towel and let cool on its own at room temperature. Then you can divide into portioned pieces and serve.

Good mood, successful baking!

According to this recipe, wheat-rye bread with a crispy crust is obtained. It contains rye malt. Which plays an important role. Take this option too.

Compound:

• Wheat flour - 300 gr
• Rye flour - 150 gr
• Fermented rye malt - 1 tsp
• Dry yeast - 7 gr
• Salt - 0.5 tsp
• Honey - 1 tsp
• Water - 250 milliliters

Work sequence:

1. In one common bowl, mix together two flour options, yeast, malt and salt. Add the required amount of honey and pour warm water.

2. Knead the dough. Transfer it to a pre-oiled bowl. Leave alone for half an hour. For a good rise, covering the top with a film.

3. Knead the bread. To do this, lay it out on the work surface after lifting. Sprinkle it lightly with flour. Form a banana. Transfer it to a lined baking sheet or towel. Let's leave it for half an hour.

4. Using a silicone brush, brush the surface of the dough. Make oblique cuts with a sharp knife.

5. Turn on the oven at 250 degrees. Put a bowl of water and ice on its bottom. This will make steam. Bake bread in such conditions for about half an hour. Next, reduce the power of the heat to two hundred. Continue baking for another half hour.

6. You can make sure that the bread is ready as follows. Enough to tap on it. If the sound is deaf, then the loaf is ready. If not, put it back in the oven for a few minutes.

7. Cool the bun completely by placing it on a towel or a metal grill.

Have a good mood and success in baking!

Video - recipe for rye - wheat sourdough bread

It looks like regular bread. What could be special here? However, there are many options for its preparation. Here is an unusual recipe. It is based on sourdough. The taste is excellent, the quality is conscientious. There is not enough strength to refuse such a piece. Especially if there is an opportunity to enjoy its taste with milk and jam. Sourdough makes a very tasty bread. But how to cook it, you can study in detail in the video - the material below. I wish you success!

OK it's all over Now. As you already understood, there are many recipes. I have presented the most basic options. And then it's up to you which recipe you will take note of for yourself. But believe that each of them is unique and special in its own way. You can't go wrong with your choice! So always try and bake something new for yourself!

Do not forget to do everything with desire and love. The main thing is to have a great positive mood! Then even on a cloudy day you will succeed. Just a smile is enough!

Most likely, you, like everyone else, missed homemade rye bread. Since in terms of taste it is much superior to store-bought bread, and there are more benefits from it. Because it does not contain various additives and baking powder, which are certainly found in store-bought bread. We offer to cook homemade rye bread in the oven.

Basic Recipe

If you decide to make homemade rye bread, but do not know how, then this method is for you.

So, we need:

• A glass of rye flour
• A glass of plain flour
• A pinch of salt and a spoonful of sugar
• A little yeast.
• 400 milliliters of boiled, preferably not cold water,
• Two tablespoons of vegetable oil.
• Sesame, coriander, cumin (the amount of these cereals can be any main thing so that it does not exceed the amount of flour).

So, let's proceed directly to the manufacture of the bread itself.

First, let's make the bread crumbs. Sift all the flours that you will be using one by one.

In the bran that remains, we add spices and crush well. Add the following ingredients to the flour: salt, sugar, dry yeast, pour in the above amount of water and knead the dough well.

After that, the resulting mass must be placed in a warm place and wait until the dough has approximately doubled in volume. Then we add the oil and knead a second time.

The form that is intended for baking this bread must be carefully greased and generously sprinkled with flour to prevent burning. Let's move on to the process of filling out the form with a test.

If you want the bread to be denser in consistency, then fill the mold one quarter, and if you want the bread to be more airy, then fill one third of the mold. Next, you need to make the surface of the future bread as even as possible and sprinkle it with chopped spices with bran. After that, the form must be covered and again put in a warm place and wait until the yeast does its job.

In principle, the whole process remains only to place the form in an oven preheated to two hundred degrees. And keep it there for about twenty minutes. After that, it is necessary to bring down the temperature by twenty degrees and continue to bake for another half an hour.

The bread must be wrapped in a cloth and allowed to reach the desired temperature.

Traditional homemade bread

We will need the following ingredients:

• Half a kilogram of rye flour,
• A pinch of salt
• Tablespoon of yeast
• Two glasses of water.

We need to place these products in one container and mix them well.

When the mass has lost all lumps, transfer the mixture to another container, cover with a piece of cloth and leave the dough until it increases in volume. When the dough is ready, take it out and give it the desired look. Here you can give free rein to your imagination, since the shape of this product depends only on you. But, as a rule, bread is made round.

On the surface of the future bread, you need to make a couple of shallow cuts, then send the whole thing to the oven.

By the way, in advance you must heat the oven to two hundred degrees. It takes about half an hour to bake bread. By tapping on the bread, we check its readiness. The finished bread should have a firm and crispy crust. That's all the bread is ready. It remains only to take it out, cover with a towel and let it cool.

As you have seen, there is nothing supernatural in making rye bread. By the way, people with diabetes and heart disease need this bread in their diet.

Hop sourdough bread

To make yeast-free bread, you can prepare hop sourdough. It can be stored in the refrigerator. Before you start using it, you need to “wake it up”.

How to make hop starter

• We select 2-3 large tablespoons from the jar and make a dough. To do this, take 350 ml of warm water, add two to three tablespoons of sifted rye flour, mix.
• We put in a warm place, cover with a linen napkin. It is best to leave the dough in a warm place overnight.
• In the morning we go to look at the dough, you can see that bubbles have appeared.
• Now add 150 g of flour, mix and put in heat again. If we taste the dough, we will feel that it is sour. This suggests that the process has begun and the smell of the dough is pleasant.
• After an hour, we add 2 tablespoons of rye bran, and again put the product in heat for two hours. Hop dough does not work as fast as store-bought yeast. After the dough has risen and entered into force, you can bake bread.
• Add two large spoons of rye bran, pour in a small amount of water, in which we dissolved a dessert spoon of honey.
• We add some salt. Stir, add 70 g of rye malt, mix, add the sifted rye flour.

Cooking dough

• We take peeled flour. It is imperative to sift the flour, because we should get a living bread. The dough needs to breathe, and breathing needs oxygen.
• Add flour little by little, knead with a spoon, not with your hands so that the dough does not turn out too thick.
• Add 25 ml of vegetable oil to the dough, you can take soybean, corn, sunflower, as long as it is unrefined, lively and healthy.
• Add a handful of raisins to the dough, mix thoroughly. Of course, you can bake bread without raisins, but it tastes better with raisins, and you don’t need to consider raisins a dessert - it’s just delicious healthy food.
• Put the dough into a mold greased with vegetable oil, compact it.

Bread baking process

The dough is superimposed on a third of the volume of the form, our forms are high, so less comes out. Now cover the dough with a towel. In general, linen napkins or linen towels should always be in the kitchen.

After an hour, we observe pleasant changes - the dough has risen, but let it still stand. After another hour, you can bake, but first we will smear the bread with sweet tea. So, grease the surface with three teaspoons of tea, then sprinkle with sesame seeds and send to the oven, heated up to 200 degrees. Through 50 minutes the kitchen is filled with the smell of rye bread.

Waiting a little more take it out, let it cool down a bit. We help the bread sticks to come out of the molds. These starter cultures are an individual thing, they can behave differently, some wake up quickly and act actively, while others need to be shaken for a long time.

It depends on factors such as the quality of hops and flour, temperature. It is for this reason that you must understand in advance exactly how it works. So that in the future you get beautiful rye bread sticks.

This bread goes well with a glass of milk or a bowl of soup, despite the fact that it is with raisins. Also bread can be eaten just like that. After all, no wonder they say - daily bread.

This time we baked rye bread with malt and hop sourdough. On the same sourdough, we can prepare another portion of bread.

Unleavened bread

Now and then you hear that baking with yeast is harmful and dangerous to health. To be honest, I don't think this pastry is any more dangerous than a dirty environment or radiation from microwaves and wifi. Of course, if you use it more than necessary, then this will lead to negative consequences, but, as you know, everything should beat in moderation.

In the Russian Empire, soldiers were fed stale bread, waiting for the waste products of yeast to leave it. And today the so-called unleavened bread has become popular.

Unleavened bread - lively, healthy and tasty. Frankly, I do not bake it all the time, because it takes quite a lot of time, and I have it sorely lacking. But with all this, I can not deny myself this pleasure.

How to make sourdough for yeast-free bread

Pour a glass of hop cones into the pan and pour two glasses of water, put on fire, cook for 20 minutes, as soon as the contents in the saucepan boil, reduce the heat, and continue to cook over very low heat.

Stir lightly so that the petals are immersed in water. After that, turn off the fire and let the contents cool.

The cooled broth of hops is necessary strain thoroughly. Ideally, when you strain it, its temperature should be at least 30 degrees, that is, it must be warm, because we have to add some more components to it, which are better introduced at a given temperature.

I immediately warn you that it is necessary to take grain flour, which must certainly be sifted in order to saturate it with oxygen.

It is advisable to take factory-made whole grain wheat flour, if you don’t find one, you can take flour of the 2nd or 1st grade, but in no case should it be refined.

Flour should be added so much that the mass resembles sour cream in consistency.

Making bread at home

More and more often, modern people have a desire, and sometimes the need to cook on their own at home what they usually bought in a store. Among such products are bread and bakery products. There are many reasons for this: from the desire to control the process of kneading dough and baking to profitability compared to a store-bought product. It is believed that bread made at home is much healthier and safer than a similar store-bought product.

Experienced culinary specialists prepare bread from various ingredients, selecting them for a specific occasion and a specific dish. Recipes can be very different from the original.

For example, you can make mustard bread, the feature of which is a golden brown crust of a characteristic yellow color. For cooking, you need to use mustard oil instead of ordinary oil, the amount is at your discretion, but not less than 30 grams. Such bread is formed in the form of a loaf with wrapped edges and cuts in the middle, it is baked in the oven at a temperature of 220-230 degrees for about 40 minutes.

Rye bread with various additives

There is an option to add buckwheat to regular flour.

For this, about 100 grams of buckwheat is ground in a coffee grinder. As an additional ingredient, well-chopped nuts are used (it is best to use hazelnuts chopped with a blender). This component appears at the stage of the initial fermentation of the dough and is added to it. In addition, raisins are added to the bread, preliminarily 20 minutes steeped in black tea. After mixing all the ingredients into the dough, it should rest and rise in a warm place for two hours. Next, the bread is baked in the oven at a temperature 240 degrees about 40 minutes before the appearance of a characteristic blush.

Rye bread with pumpkin puree

A rather unusual bread is made using pumpkin puree.

To begin with, sugar, 2 tablespoons of olive oil and yeast in the amount of 4 teaspoons are added to 2-3 tablespoons of orange juice. This mixture is thoroughly mixed and left for 10-15 minutes. At this time, from pieces of pumpkin pulp mashed potatoes using a blender, it will take no more than 200 grams. Next, the previously prepared mixture with yeast and flour is added to the puree so that the dough sticks to the hands, but has a constant consistency.

The dough is transferred to a container greased with vegetable oil, and goes to a warm place for 2 hours. Brown sugar, cinnamon and ground ginger are mixed together for the filling. The finished dough is rolled out on a surface sprinkled with flour, the layer is sprinkled with stuffing, rolled up and placed on a greased baking dish. Such bread is prepared in the oven at 180 degrees for 45 minutes. Before serving, the bread is glazed with orange juice and powdered sugar for an interesting appearance.

As they say, bread is the head of everything. It is both table decoration and A delicious addition to almost any meal. With the right use of spices and patience in preparing the dough, the bread will come out soft and satisfying, healthy and tasty.

Bread with nuts and dried fruits

Homemade rye bread, supplemented with nuts and dried fruits, is a very useful product, as it has a positive effect not only on the digestive system, but also on overall health.

Such bread is not quite easy to prepare, but it is tastier than store-bought counterparts, it turns out to be more fragrant and rather unusual.

Do not think that cooking such healthy pastries will be too difficult, since novice housewives will only need to follow the recommendations and instructions that were given in the recipe.

So, to prepare homemade rye bread with dried fruits and nuts, you only need such components as:

• raw hazelnuts (52 g);
• high-quality wheat flour (210 g);
• dried apricots large juicy (54 g);
• flower honey (at your discretion);
• rye flour of the best quality (120 g);
• raisins dark and large (52 g);
• whole grain wheat flour (210 g);
• filtered water (260 ml);
• table salt of the finest grinding (12 g);
• whey (120 ml);
• quick dry yeast (12 g).

Cooking:

All types of flour must be sifted into the most suitable bowl, after such a sifting process the product is better saturated with oxygen and the end result will be more fluffy. Yeast should be thrown into the same container with flour, and it is advisable to use fresh, not dry. If fresh yeast was used, then they will need to be rubbed well with flour until crumbs appear, after which a little salt can be added additionally. Combine filtered water with milk whey, add it to the container where the dough is located, after that you will also need to pour in honey, then knead such a dough that should not stick to your hands.

Before you start kneading the dough, you will need to pour boiling water over all dried fruits, leave them for twenty minutes, as soon as the allotted time has passed, transfer them to a colander so that the excess liquid is all glass. Add chopped dried fruits and chopped, peeled nuts to the dough.

Lubricate a bowl of the most suitable size with refined vegetable oil, roll a ball out of the dough, and place it in the prepared dish. In some warm place, leave the bun of dough for several hours, covering it with a towel beforehand.

As soon as the bun from the dough has increased several times in size, you need to transfer it to the work surface, pre-sprinkled with flour and knead again. Divide the prepared dough into two equal parts and create sausages that will resemble bread in shape. Transfer the blanks for rye bread to a baking sheet, previously covered with parchment and additionally greased with some kind of cooking oil.

Leave rye bread on proofing for another thirty minutes, then bake it for half an hour at a temperature of 220 degrees. Then lower the temperature to 180 degrees for another fifteen minutes to cook bread.

Recipe for delicious milk bread

Among the many recipes, you can pay special attention to this one. Bread, which includes milk, is very tender and pleasant to the taste. Any hostess, having tried such a delicacy at least once, will definitely appreciate it. And it will not be surprising if she takes note of the detailed description of the preparation of miracle pastries.

Now in more detail:

Products you will need: four cups of flour, 300 ml. sour baked milk, two or three large spoons of sunflower oil, two tablespoons of warm water, one large spoon of sugar, one small spoon of salt, pressed yeast - ten gr.

First you need to take a clean and dry bowl, add yeast to it, and then sugar and water. After that - let stand for about ten or fifteen minutes. Then add salt, butter and milk. Then gradually add flour. Followed by knead the dough. Transfer the resulting product to a pre-oiled bowl, put it in heat for an hour or an hour and a half, beat and let the dough rise. Then knock down again and put in a baking dish. Leave the mass for a while. When the future bread rises, it should be sent to the oven preheated to 200 degrees and leave for an hour.

Bread without yeast on rye sourdough

Another recipe for delicious bread that does not require the use of yeast can be a great addition to your morning breakfast or lunch.

To prepare it you need:

• Rye flour and warm water (for sourdough).
• For the dough: pure and loose rye flour (500g.),
• a large spoonful of sugar
• two small spoons of salt without top,
• two st. spoons of sunflower oil,
• five st. spoons of sourdough and a glass of warm water.

Cooking:

First it should prepare sourdough. With a glass of not very hot (warm water) you need to dilute one glass of flour. Cover the resulting mass, leaving a small gap and send to a warm place. It must be stirred once or twice a day.

The next day the mass is required add some water and add more flour. On the third day, it is recommended to do the same. Only on the fourth one can already use sourdough. We take a certain amount from it. The rest must be put in the refrigerator again and every day follow the scheme described earlier, then there will always be the right ingredient for baking.

Then it is necessary to knead the dough. It is better to do this not with an aluminum spoon. Next, you need to cover the bowl with a well-mixed and thick dough with a lid and wait for it to rise. It is best to do this at night so that you can start baking in the morning.

When the mass rises, then it must be mixed and put into a greased and sprinkled with breadcrumbs form. Then let it sit for about an hour. Then it will be possible oven at 200 degrees just one hour.

Raw and fried onions can be used to make onion bread.