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 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 such 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 it several times, with short interruptions and, after covering with a cloth napkin, leave for a day.

3. At the end of the time, 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, therefore, 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 recipe above;

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 sheet 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 fragrant "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 it 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 seeds 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 stale quickly.

... 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.

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

Ingredients:

420 g high-quality rye flour;

50 ml non-aromatic, rast. oils;

150 ml low fat milk;

130 g white flour;

"Fast" yeast - 1.5 tsp;

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.

Cooking method:

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 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 such 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

Ingredients:

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l .;

350 grams of baking flour;

Evaporated salt "Extra" - 10 g;

Good rye (dry) malt - 2 tbsp spoons.

Cooking method:

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.

Ingredients:

Ten Art. spoons of coarse rye flour;

10 grams of sugar;

A two-hundred-gram glass of water.

Cooking method:

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 it several times, with short interruptions and, after covering with a cloth napkin, leave for a day.

3. At the end of the time, 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, therefore, 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

Ingredients:

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter culture according to the recipe above;

A small pinch of coriander;

10 g salt;

50 grams of white granulated sugar;

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

60 gr. sunflower seeds (without husks).

Cooking method:

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

Ingredients:

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.

Cooking method:

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 sheet in the oven, sprinkle the walls with plenty of water.

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

Ingredients:

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 fragrant "Provencal" herbs;

Evaporated salt - 5 g;

1 tsp refined sugar.

Cooking method:

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 it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

Ingredients:

100 grams of flour, rye;

A mixture of anise with caraway seeds 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.

Cooking method:

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.

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 amount. 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.

Many housewives are afraid to mess with baked goods, fearing that they simply will not cope with the dough and spoil the dish. And the idea of ​​making bread for the majority seems to be completely impracticable, and is equated to a real culinary feat. But in fact, every woman, with a sufficiently good oven, can practically easily bake bread on her own. You just need to adhere to a few simple recommendations. Let's talk on this page www.site about how to make rye bread at home in the oven with yeast and without yeast.

Rye bread without yeast in the oven

Our ancestors prepared real rye bread without yeast at all, they were replaced with a special leaven. This recipe is considered a little more complicated, but the taste of the finished baked goods will undoubtedly delight you.

So for the preparation of the tea leaves, it is worth preparing a couple of tablespoons of rye malt and thirty grams of rye flour. Also use one hundred and thirty milliliters of cool boiling water.

As for the dough, it should consist of two hundred grams of active rye sourdough, two hundred grams of rye flour, one hundred and seventy grams of wheat flour, a tablespoon of salt and thirty grams of molasses. You will also need one hundred and seventy milliliters of water for the test.

First of all, prepare the tea leaves. Combine all the ingredients for it together, mix well and wrap the container in a towel. Leave the tea leaves alone until they cool completely.

For the dough, you also need to combine all the components, mix them well together and leave to ferment for four hours. While mixing, add the cooled tea leaves to the container. After four hours have passed, grease a baking dish with butter, shape into a loaf, place in a mold and leave for another hour. Next, preheat the oven to two hundred and thirty degrees and send the container with the dough into it, sprinkling it with a small amount of water. After an hour, rye bread is ready, cool it a little and serve.

Oven yeast rye bread

To prepare such delicious and very healthy bread, you need to prepare three hundred grams of rye flour, two hundred grams of wheat flour, a couple of teaspoons of dry yeast. You will also need one and a half teaspoons of salt, a tablespoon of honey and the same amount of kvass wort. To create rye bread, you need to use a tablespoon of vegetable oil and three hundred and thirty milliliters of ordinary water.

First of all, combine the yeast with flour, having carefully studied the instructions before that. Add the remaining ingredients to the container and knead the dough in a food processor or using a mixer with dough attachments. You need to knead for a rather long time - about a quarter of an hour. The finished dough will be sticky, much like plasticine, but it should take the desired ball shape.

Divide the cooked dough into a couple of equal portions. Powder with flour and form into two balls. Place them on a baking sheet sprinkled with flour. Place it in a cold oven and wait for the dough to rise. This will happen in about an hour and a half. Turn the oven on at two hundred and twenty degrees for twenty-five minutes.

Put the finished bread on a wire rack and cool.

The easiest rye bread with yeast

To make very simple and at the same time tasty and healthy bread, you will need half a kilogram of rye flour, three hundred milliliters of water, eight and a half grams of dry yeast and some salt, depending on your taste preferences.

Combine all the ingredients together and knead the dough. Leave it on for a couple of hours to rise, then wrinkle. Form a loaf of dough, make several cuts on it. Preheat the oven to two hundred and twenty degrees and send the future bread into it for half an hour. Wrap the finished loaf in a towel and cool.

Yeast rye bread with garlic

This type of bread can diversify your daily diet and surprise loved ones. To prepare it, you need to prepare three hundred grams of rye flour, four hundred grams of wheat flour, four hundred milliliters of water, a couple of teaspoons of dry yeast and the same amount of salt. Also, use five teaspoons of sugar, five to six cloves of garlic, and three tablespoons of vegetable oil.

First of all, combine sugar with dry yeast and half the prepared volume of water. Set aside the resulting mixture for twenty to twenty-five minutes in a fairly warm place. After waiting for the yeast to play and a hat appears, pour the remaining water and a couple of tablespoons of vegetable oil into the container. Combine this mixture with salt and sifted rye flour.

Then gradually add wheat flour to the mixed ingredients. Chop the garlic and add it to the mixture as well. Knead a fairly dense, homogeneous dough. Then cover the bowl with a towel and send it to a warm place for about an hour and a half. After this time has elapsed, knead the dough and fold it into its special baking dish, grease it with oil. The dough should stand in the mold for another forty to fifty minutes. Next, it must be placed in an oven preheated to two hundred and twenty degrees. Bake for fifty minutes. Sprinkle the finished bread with water, wrap in a towel and cool.

So you can make yeast-free rye bread at home or with yeast. Homemade baked goods made with quality products are sure to bring health benefits and delight the whole family with a pleasant taste.

Hello dear readers. I, like most people, begin to think about healthy food. Today in this series there will be a simple recipe for rye bread. I will bake it in the oven, we have neither a bread machine nor a multicooker, but it may appear soon. We did not come to such a decision, to bake the bread ourselves. It started gradually, we could eat one loaf in a day, or in a week. Our children are not very fond of bread. And recently, in a supermarket, they bought gray bread with seeds. So both the children and me liked it so much that we can eat it in one sitting.

We began to take such bread every day. But it is too fluffy and airy, so we thought, maybe we can bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

A simple rye bread recipe

My parents constantly bake bread at home, but their recipes are too wise, and besides, from white flour, and we wanted to start simple so that everyone could repeat it. After searching the Internet, we found many recipes. Even barley has already been sprouted for malt. But today I wanted to bake rye bread, and the malt is not ready yet. So we found a simple recipe for delicious bread.

Rye bread composition

• Rye flour 200 grams (1.5 cups)
• Wheat flour 200 grams (1.5 cups)
• Warm boiled water 370 grams (1.5 cups)
• Dry yeast 1 tablespoon
• Sugar 1.5 tablespoons
• Salt 1 teaspoon
• Vegetable oil 1.5 tablespoons
• On request, cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, fill with warm water. I added 1.5 cups of water. Cover with a towel and put in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but the white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two kinds of flour. Because if you take only white flour, then rye bread will not work. Well, if you take only rye flour, then the bread will turn out to be sticky and poorly baked. Usually proportions of 50/50 and 60/40 are used. And who takes 60% of rye flour, but who takes white. It all depends on your taste.

After 20 minutes, the yeast came up, and we add vegetable oil to it. Pour the yeast water into the prepared flour, and mix well with a spoon.

It turns out to be a rather sticky dough. Cover with a towel and put it in a warm place for three hours. I ask the specialists not to judge us severely, I bake bread with my own hands for the first time. So many things I have not baked in my life, but bread has not happened.

While the bread is coming up, I prepare the mold. I grease the form with vegetable oil, sprinkle with flour. Although I think that one vegetable oil was enough. Now I put the dough into the mold. Since our children fell in love with bread with seeds, I sprinkle seeds on top.

Cover with a towel and put in a warm place for 20-30 minutes. The dough should double in size. I put it in the microwave, but before that I put a pot of hot milk, and the microwave was warm and humid. This is recommended by experienced bakers, although my parents do not do this, and their bread turns out to be lush and tasty.

After the rye bread doubled in size, it even came up earlier than three hours later, but I put it on after three hours anyway, so as not to break the recipe. The bread was baked for about 40 minutes, at a temperature of about 200 degrees. I have a gas oven, so the temperature is approximate. After baking, I left the bread for another 15 to 20 minutes in the oven.

The bread was baked well, it turned out very tasty. The weight of our bread is 450 grams. Next time I will do more, I really liked the taste of the bread. And the children began to collect seeds from the hot one, barely had time to take a picture with the seeds.

But my baking did not end there. I liked the taste but didn't like the look. And I continued to bake bread, and of course I recorded the results.

Above in the photo, these are samples already with ground coriander inside, and not ground on top. It turned out very tasty, but the bread sat down. I used less dry yeast. The bread went very well, but sat in the oven.

But below I have already tasted fresh yeast. The bread went very well, and as you can see in the photo, even a little airy, although I used only 30 grams of yeast for a double rate of flour. I also added half a glass of seeds to the dough, next time I will add more. It's just that our seeds are not stored at home, they quickly disappear. What else we noticed, this bread is crumbling, which is on raw yeast.

We also tried to make the dough not so sticky, but it didn’t work. And they added flour and butter to the dough, it's still sticky dough.

And now my next turn will be yeast-free bread, so to speak, living bread. The leaven is already being done. So come visit, there will soon be a step-by-step recipe, live, yeast-free, real rye bread in the oven.

Every nation has recipes for baking bread. The bread recipe is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: you knead flour with water - and you bake bread. A recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is made from rye flour, bread is made from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to make, but it is considered to be healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Yeast-free sourdough bread is made from wheat germ or hops. In addition, you can make bread with kefir, bread with kvass or beer. The bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in an egg, bread with cheese - all kinds of bread are countless. Someone likes a recipe for white bread, lovers of black bread will choose a recipe for bread made from rye flour. And then there is the ritual bread. All believers eat bread during the fast. If you are considering baking lean bread, the recipe should be free from eggs and animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to make bread. You don't have to graduate from a culinary college to know how to bake bread. A person without a “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the tastiest. Making bread at home is not that difficult. For example, at home you can cook delicious rye bread in the oven, on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to know how to bake rye bread. Make one time rye bread at home and it will make you forget about the bread section in the supermarket.

A homemade bread recipe can use both baker's yeast and sourdough. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough of your choice. Homemade bread can be baked in an oven or a special bread maker. Homemade bread in the oven can be made by literally everyone. The oven bread recipe is virtually the same as any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. First of all, successful baking of bread at home in the oven is, of course, largely dependent on your oven. The bread dough should stand for 10 to 15 hours in a warm place. The bread is baked in the oven at 180-250 degrees. In an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread maker. Bread maker recipes will not give you any trouble and will save you a lot of time. That's why she is a bread maker.

Make homemade bread! At your service is a black bread recipe, a wheat bread recipe, a Borodino bread recipe, a French bread recipe, a yeast-free bread recipe or otherwise a recipe for bread without yeast. Knowing how to bake homemade bread is also beneficial for making bread dishes. Of course, they will taste better from homemade bread than from store-bought bread. So do not be lazy and cook bread, recipes with photos will help you.