Rye bread contains many minerals, vitamins, amino acids, has a pleasant taste and aroma. Its regular consumption nourishes the body with the necessary elements, improves digestion, strengthens the immune system. At home, from rye flour, you can cook several options for bread, and it is most convenient to use a bread machine for this.

Baking homemade rye bread

By the content of vitamins and minerals, rye bread exceeds wheat by several times. Medical studies have proven that the inclusion of a product from rye flour in the daily diet will reduce the risk of diabetes, cancer and cardiovascular disease. Rye flour dough does not stick to your hands or shoulder blade, does not stretch and does not have the usual elasticity. For the preparation of bakery products it does not need to be heavily crushed - it quickly gets rid of excess gas.

The fermentation time of the dough depends on the ambient temperature. If the bread machine has a heating function, then the test takes only 35-40 minutes, if it is suitable at room temperature (below + 28 ° C), then at least 2 hours will be required.

To make the bread beautiful, before baking, top can be greased with warm milk, a mixture of eggs with milk or sour cream, or whipped yolk. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.

French bread

If rye bread is being prepared for the first time, then it is better to try baking it from a mixture of wheat and rye flour. You need to learn how to work with whole rye flour - it does not contain gluten, and in order to achieve optimal porosity and moisture - you need experience. The main condition for a good test is a balanced ratio of water and flour.

To prepare bread according to the French recipe, you need to take:

• 340 g of finely ground wheat flour;
• 60 g of rye flour;
• 290 ml of boiled warm water;
• 15 ml of sunflower oil;
• For a dessert spoon - dry yeast and salt.

All products are placed in baking containers starting with liquid. Part of the yeast can first be diluted in warm water, and give them time to come to life - 10-15 minutes. Bake on the program "French bread."

Karelian bread from flour mix

Cooking begins with tea leaves. To do this, 4-5 g of caraway seeds, coriander and anise need to be crushed in a mortar, mixed with rye flour (50 g) and hot water   (150 ml), add 25 g of malt. The teapot is poured into a thermos with a wide neck, and left for 2-4 hours. The optimum temperature of the liquid is 65-68 ° C.

Next, they start making dough: 2.5 g of baked concentrated yeast is mixed with warm water (125 ml), sifted wheat flour (210 g) and candied tea leaves. All mix well and put in a couple of hours in the heat. Additionally, the container with dough can be wrapped in a towel or blanket.

Ingredients for the dough:

• 225 g of ordinary flour or a mixture of flour from premium wheat and whole grain in equal proportions;
• A pair of teaspoons of salt;
• 30 g cane sugar;
• 35 g of dark honey or molasses;
• 20 g of light sweet raisins;
• Water - 0.15 liters

Bread is poured into the container and all the ingredients are poured. Dry raisins are placed last. Watered with dough from above and turn on the machine on the "whole grain bread" mode. It supports kneading the dough for 90 minutes, after which the dough is resting and baking occurs.

You can set the fried or medium crust, and the program will automatically brown the top.

If you plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsa rye bread retains its taste and healthy qualities for two days after baking and has a pleasant aroma and taste. For dough on a loaf of 750 g you need to take:

• 45 g of thick sourdough;
• Warm water - a third of a glass;
• Rye flour - half a glass.

All components are mixed well, the bowl is closed with a lid and put in heat. The minimum exposure time is 4 hours, and the longer the dough will rise, the more magnificent and tastier the bread will turn out. For the test, you must additionally:

• 140 g and 195 g of rye and wheat flour, respectively;
• 2.5 fresh baker's yeast;
• 8 g of fine white sugar;
• 170 ml of water.

Knead the dough and leave in a warm place for several hours. The baking dish is greased with oil and laid out on it rested dough. Leave for another hour for separation, after which the future bread is moistened with water and sent to a heated oven. The temperature for baking is 240 ° C, the time is 40-45 minutes.

Darnitsky flavored with crisp bread in a bread machine is easier to prepare. Ingredients:

• Water - 0.3 L;
• Olive oil - 20 ml.;
• Coarse salt - 7.5 g;
• Dark honey - one and a half tablespoons;
• 10 g of concentrated baker's yeast;
• 240 g of fine flour;
• 180 g of fresh rye flour.

Dissolve honey in warm water and add oil. Then add the sifted flour, make a small depression for yeast and salt. The capacity is installed in a baking machine and include the mode of preparation of whole grain bread.

For baking Scandinavian bread you will need:

• Warm water - 0.35 L;
• Wheat and rye flour, 280 and 180 g, respectively;
• High-fat butter - 20 g;
• 20 g of light honey;
• 15 g of salt;
• Milk powder - 25 g;
• Liquid malt - tbsp.;
• Bakery yeast - 15 g and the same amount of caraway seeds.

All products are laid out in a baking dish starting with water and oil. The last topping up seeds of caraway seeds. Bake on the rye bread mode.

Rye bread with chicory

To bake spicy rye bread, you need to prepare the following ingredients:

• Sifted rye flour and wheat flour - 200 and 120 g, respectively;
• 40 g of dry dark malt;
• Ground coriander - a spoon;
• Buckwheat honey - 20-25 g;
• 3 tsp chopped chicory;
• 45 g of small and better dark raisins;
• 210 ml of boiling water;
• Extra Virgin Olive Oil - 15 ml;
• 1/2 tbsp coarse salt;
• Balsamic vinegar - 15 ml .;
• Yeast and caraway seeds each 15 g.

Spices pour boiling water (80 ml), and dissolve honey in the remaining water. Put vinegar, salt, oil, liquid with coriander and honey into the bread maker bowl. Next, add bulk ingredients. The last to lay raisins. Rye bread mode.

Kvass rye roll

A simplified version of Irish soda bread. Ingredients for cooking:

• Fine rye and wheat flour - 210 and 150 g, respectively;
• 1/2 tsp pure coarse salt and as much soda;
• Baking powder - tsp;
• Dark kvass - 300 ml;
• A teaspoon of cardamom;
• Ground nutmeg - 1/3 tablespoon

Put the ingredients in a baking dish: the first - kvass, the last - spices. Set the mode "Rye" or "Main".

Serve with pastes, spiced butter, salted fish for breakfast or in addition to salads.

Rye roll with cranberries

It is baked in a bread machine on the "Rye" or "Main" mode. For baking you will need:

• 220 and 270 rye and wheat flour, respectively;
• 0.37 l of water (it is better to use warm for faster revitalization of yeast);
• Salt - 20 g;
• 30 g of brown or beet sugar;
• Dried cranberries - 120 g (you can add dried blueberries, blueberries, lingonberries);
• 100 g of a mixture of hazelnuts, almonds, peanuts, walnuts;
• Dry concentrated yeast - 2 tsp;
• Oil (sunflower, olive or corn) - 20 ml;
• Nut butter - to taste.

From this volume of products, a standard loaf is obtained, weighing 750 g. Allow to cool before use, wrapping with a towel.

Rye bread with pepper

Fragrant and spicy bread for a wholesome breakfast is prepared from:

• Flour: take 320 g and 160 g respectively wheat and rye;
• Shredded black pepper - 1/3 tablespoon;
• Salts - 10-12 g;
• 15 g of yeast;
• 20 g of natural ground coffee;
• One and a half glasses of water;
• Maca
• Eggs - to lubricate the crust.

Dough for bread is better to cook on their own and ready to lay in a bread machine. You must pre-brew coffee in a Turk. Add 75 g of rye flour to a hot drink, mix well with a submersible mixer or whisk. Cool, add yeast and pepper, mix again. Pepper should be fresh and fragrant - much depends on its taste. After 15-20 minutes, add the remaining products, knead the dough and leave for 15-30 minutes under a towel. After the allotted time, the dough is transferred to the bowl of the bread machine, sprinkled with poppy seeds, and baked for about an hour.

Cereal bread with red wine

Unusual and fragrant rye bread. It is baked on the Whole Grain bread machine mode, and served with any dishes of poultry, fish and seafood, meat, game, in combination with pastes, like a sandwich and cheese.

For cooking, you need to buy rye sourdough and pre-brew. The tea leaves are made from 0.2 l of boiling water, 65-75 g of malt and 50 g of rye flour. All ingredients are mixed and left to rest for an hour. To make the bread porous and lush, you can make a dough in advance. For it, take 125 g of sourdough, water and add all the tea leaves. After mixing the products, the dough is left for 4-6 hours.

When the opera is ready, spread in the form of a breadmaker: semi-dry red wine - 120 ml, dough, 180 g of rye flour, 95 g of wholemeal or whole grain flour, 25 ml of olive oil, tablespoon salt and 40 g of dark honey, 50 g of caraway seeds and flax seeds and 120 g of almond petals.

Borodino bread

The original Borodino bread recipe appeared in 1933, and after 20 years it was slightly modified and supplemented. Its basis is rye malt: sprouted, dried and crushed grains. You can make it yourself, buy it in a specialized store or replace it with dry kvass. Rye bread with malt is baked in a bread machine, oven or even a slow cooker.

The Borodino rye bread recipe contains the following ingredients:

• Flour: 220 g - wheat, 335 g - rye;
• 20 g - yeast;
• 12 g - salt;
• 45 g - honey;
• 25 ml - sunflower or olive oil;
• 35 g - ground rye malt;
• 0.4 l of water (80 of which - boiling water);
• A mixture of coriander and caraway seeds - 15-20 g.

Pour malt with boiling water, mix, give time to cool. Pour water into the breadmaker's tank and add flour, salt, oil, warm malt and yeast. Spices and honey are added last. Rye-wheat bread in a bread machine is baked in the "Rye" or "Whole grain" mode for 3.5 hours.

Cooking bread in the oven

In the oven, making Borodino bread is more difficult, but it also turns out to be tastier, more aromatic, with a crispy box and a delicate crumb. Cooking technology consists of several stages. The first is sourdough. It is made from 40 g of finished rye mature yeast with a moisture content of 100% and 55 mm of warm water. When the mass begins to foam, 80 g of rye flour and a pinch of yeast are added to it. The mixture is left for 5 hours in a warm place.

The second stage is getting the tea leaves. It is prepared from 100 ml of water, 35 g of dark and ground malt and 90 g of sifted rye flour. The products are mixed, and pour 130 ml of boiling water. The bowl is closed and left to saccharify. The minimum time is 5 hours.

The tea leaves are mixed with sourdough, 140 ml of water and 180 g of rye flour are added. The dough is covered with a film and left warm for 2-3 hours. Additionally, you will need:

• A pinch of salt;
• Molasses - 30 ml;
• Fine sugar - 30 g;
• Water - a third of a glass;
• Wheat flour 2 grades - half a glass;
• Rye flour - a glass;
• Ground coriander - 4 g.

Sugar and molasses are dissolved in water, salt and dough are added and everything is mixed well. Sift the flour and add to the container. Knead again, then close with cling film or lid and leave for an hour. The finished dough is laid out on a wet table and, after wetting your hands, form bread. Spread in a baking dish, again covered with a film and left to delaminate for 50-60 minutes.

Before baking, the surface is smeared with a talker - a mixture of flour and water, and sprinkled with caraway seeds or coriander.

The oven is heated to 260 ° C, and the bread is baked at the set temperature for the first 15 minutes. Then the door is opened a bit so that the temperature drops to 150 ° C, and continue to bake until cooked.

The finished loaf is left to cool on a wire rack. Before use, bread is given 10-12 hours to stabilize the crumb.

Yeast rye bread

All classic recipes involve the use of yeast, but they can be replaced with soda or baking powder. These components interact with the dough when adding water. To the taste and aroma, bread prepared without yeast is not inferior to the usual rye yeast bread. The calorie content of yeast-free bread is 195 kcal per 100 g of product. Essential Ingredients:

• 1/2 cup of milk;
• Egg;
• Butter (softened, not melted) - 20 g;
• 1/3 tablespoon salts;
• 35 g of fine white sugar;
• Rye flour - one and a half glasses;
• Bag of baking powder.

In warmed milk you need to add flour, butter, sugar and baking powder. Mix everything and leave to rest for 5-10 minutes. Stir in the egg. Breadless yeast rye bread is baked in the "fast" mode.

Sweet bread recipe in a bread maker

Delicious sweet bread with dried fruits and fruits, berries, nuts and candied fruits is also prepared from rye flour. It can be served as a dessert or as a complement to morning coffee. Ingredients:

• 260 ml of milk;
• Egg;
• 40 g of brown or beet sugar;
• 25 g of linden honey;
• 45 ml of olive or corn oil;
• Two full glasses of rye flour;
• 15 g of concentrated dry yeast;
• A couple of tablespoons of quality granular coffee;
• A spoon of vanillin;
• A mixture of dried fruits, nuts, berries or chopped fruits.

Pour warmed milk into a bowl of a bread baking machine, add honey and sugar, eggs and butter, coffee. Pour in flour, yeast, vanilla and a sweet filler. Bake on the "sweet bread" or "baking" mode.

In Finland, Norway and Sweden, this bread is traditionally offered for breakfast with cheese, salted or sweet cottage cheese. It is a delicious addition to fish dishes, meat salads, chicken salads. For cooking you will need:

• 450 ml of serum;
• Ghee - 2.5 tbsp .;
• A pinch of salt;
• 45 ml of honey;
• 20 g baking dry yeast;
• One and a half glasses of wheat flour and a glass of rye.

Additionally add:

• Walnuts;
• Almond petals;
• Peanut;
• Sunflower seeds;
• Sesame and flax;
• Dried cranberries, lingonberries, blueberries;
• Dried apricots and raisins.

Dried fruits must be washed and chopped. The mixture of nuts and seeds is also crushed and fried in a hot frying pan without oil until a smooth golden color. Heat the whey, add oil, salt, honey and yeast. Mix the components, cover with cling film and allow 20 minutes to rest. Sift flour and combine with whey, dried fruits and nuts. Put in a baking dish, let stand and turn on the "muffin" mode.

Sweet rye bread with bell pepper

Unusual and tasty bread with a delicate aroma for breakfast or afternoon snack. Ingredients for a loaf of 750 g:

• Rye flour - two glasses;
• Wheat flour - 1/2 cup;
• 0.3 l of water;
• A third of a glass of light raisins;
• Several fruits of dried apricots;
• Tsp dried bell peppers;
• Buckwheat honey - 50-70 ml;
• Olive oil - 45 ml.;
• Dry malt - 50 g;
• 11 g of concentrated yeast;
• 25 g of granulated sugar;
• A pinch of salt.

All components are poured into the bowl of the bread machine. The first to lay liquid ingredients, the last - raisins and dried apricots. Bake bread in the "Baking" or "Sweet" mode.

Rye bread with bran - rich in vitamins, contains few calories and is recommended for dietary nutrition, during recovery from illness and surgery. There are two ways to bake bran bread. Ingredients for bread with vinegar:

• One and a half glasses of warm boiled water;
• 30 g of fine white sugar;
• A tablespoon of apple cider vinegar and salt;
• 25 g of yeast;
• 30 ml of sunflower oil;
• 60 g of bran from wheat;
• Half a glass of rye flour and a half - wheat;
• 30 g of dry kvass.

Kvass, sugar, vinegar and all other components are added to the water. Bake on the “Main Mode”, setting the middle crust. Ready bran bread is left to cool under a damp towel.

Rye custard bread

To make bread for malt, 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt are put in a bowl. All is well stirred and left for 3 hours. Ferment can be bought ready-made or made from 7.5 g of yeast diluted in 100 ml of water. Add 25 ml of fructose or sugar to the mixture and leave for 30 minutes. Then mix a glass of rye flour with 0.4 l of water and 50 ml of yogurt and add the yeast mixture. Mix thoroughly, leave to acidify for 30-36 hours.

In the resulting yeast add 50 ml of industrial bread sourdough, 330 g of rye flour and 10 g of yeast, 5 g of salt and 15 g of sugar. Mix with a submersible mixer and spread in a mold for a bread machine. The first mode is set to “gluten free”, after which - “baking” for 90 minutes.

Rye bread with cheese and mushrooms

Another option of bread, which is a full breakfast and a great addition to salads, snacks and pastes.

For starter culture, you need to take 30 g of rye flour, a teaspoon of yeast and 50 m of hot water. Flour is mixed with yeast, pour water, knead. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:

• 0.1 l of water;
• By tsp sugar and salt;
• A glass of rye flour;
• Grated hard cheese - 65 g;
• Dried mushrooms - 45 g (can be replaced with fresh, overcooked with onions);
• 1 egg

Water and other components are added to the finished sourdough. Leave for another 20 minutes. Then the container for bread is placed in a bread machine, add cheese and mushrooms, an egg. Bake in the "main" mode.

Why can't rye bread

There are several tricks that will help you get a quality dough. The first of them is to add oil in two steps, if the dough is kneaded manually. The first part is poured during the batch, the second - at the end. Often dry gluten or gluten are added to the main recipe, which add splendor to the dough, as well as Agram or Extra-R dry sourdough. Agram replaces vinegar, and Extra-R makes the taste of bread more saturated, malt-sweet. To make the dough rise well, add food paraffin.

Often, rye bread is not obtained due to poor proofing.

The average time required for the test, weighing 750 grams is 2-3 hours. The volume should increase 2 times, otherwise the bread will not bake inside. A stale dough resembles a sponge and will not rise when baked.

Rye bread does not rise or does not fit for a long time if it is cooked in a cool room. Another reason can be found in low-quality yeast. Before kneading, it is recommended to dissolve part of the yeast in warm water to revive them. If the bread does not rise, but the yeast is fresh and alive, then the cause of the problem should be sought in violation of the sequence of filling the ingredients into the capacity of the bread maker.

If the crust of bread falls, then the problem is non-compliance with the technological process. Baking rye loaves should take place at a temperature of 270-290 ° C. At lower temperatures, the edges of the dough will bake, but the middle and top will remain unbaked.

Often, rye bread does not work due to poor-quality purchased sourdough. It is important to check the expiration date before trusting and trust only trusted manufacturers.

Despite the apparent complexity of the process, it is not difficult to cook rye bread. Having mastered the basic simple recipe, you can start experimenting with additives, starters and additional ingredients. The main thing is to choose quality products, since the success of the preparation depends on them. Fresh rye bread can be a tasty and healthy breakfast for both adults and children. It contains almost no calories, which means that it can be eaten even by those who follow a diet.

The product is recommended by gastroenterologists, neurologists and cardiologists for daily use. The taste of rye bread goes well with butter, pastes, jam and pickles, smoked meats and cheeses, sausages, and dried - used in various meat and vegetable salads.

More recently, homemade bread was something mysterious and incomprehensible to many housewives. It was necessary to find grandmother's recipes, to understand all the subtleties, carefully knead and bake, study and improve. But with the beginning of the era of bread makers, the task was simplified as much as possible: a smart machine is ready to take on the main chores. We can only lead the process, and then enjoy the wonderful result.

How to bake bread in a bread maker

If it is the first time to collaborate with the device, it makes sense to study it comprehensively. Read the user manual, understand the main modes and keys. Prepare the ingredients according to the recipe. Pay attention to the units in which the products are measured: if we are talking about grams, do not confuse them with milliliters and do not violate the proportions. Insert the kneading paddle.

Then lay the components in the order recommended by the manufacturer. For example, a Mulinex bread machine will require first a liquid, and only then dry products. If you disrupt bookmarking, the machine may knead the dough badly and bake an unimportant loaf. In contrast, Panasonic’s bakery is the first to ship yeast and other bulk ingredients.

Important!   The egg belongs to liquids! First, drive it into a measuring cup, and then add water to the required mark.

It is more convenient to lay food when the bucket is outside the bread machine. Otherwise, dry foods are likely to fall on the ten, burn and give an unpleasant aroma, which the bread will certainly absorb. The same trouble can happen during the first batch, since the flour is very dusty and easily penetrates into any cracks. To avoid this, cover the bucket with a damp towel for the duration of the first cycle.

Periodically look at the bun that the machine forms. It may be too sticky and you need to add a little flour. Or the dough is dry, then you have to add water. At any stage when the blade is working, these actions are permissible, however, the components penetrate each other at the very beginning when the mixing speed is quite high.

Advice! Use a silicone or wooden spatula to remove the dough that has stuck to the walls of the bucket, because it can burn and spoil the bread.

The bread maker will notify you about the readiness of the test with a sound signal. This means that now you can open the lid and fill in additives (seeds, spices, oils, dried fruits). This is how the units of LG and other well-known brands are arranged. Some models of home bakeries have taken a step further and offer a separate container for additives. So, a Kenwood bm 450 bread maker at the right time will send additional ingredients to the dough.

Next, you should wait until the device finishes work, remove the form, gently shake the bread, remove the spatula from the loaf. When the baking has cooled to 35-40 degrees, it can be cut and served.

Rye bread bread in a bread maker

Rye bread is considered one of the most healthy, so baking it at home is absolutely necessary. the site will talk about the most popular cooking technologies.

Liquid constituents:

• 300 ml of water;
• 1 tablespoon of honey;
• 2 tablespoons of olive oil.

Dry constituents:

• 250 g of wheat flour;
• 150 grams of rye;
• 1.5 teaspoons of powdered yeast and fine salt.

Mix all liquids. Combine and sift both types of flour. Add to the flour those large rye particles that remained in the sieve. Turn your bread maker into rye bread mode (most Redmond models spend 2 hours 10 minutes on such baking), set a dark crust.

Required Products:

• 330 ml of water;
• 470 g rye flour;
• 80 g of wheat;
• 2 teaspoons of dry yeast;
• 2 tablespoons of honey, vegetable oil and apple cider vinegar (if you like sourness);
• 1.5 teaspoons of salt;
• 4 tablespoons of rye malt (pour 80 ml of boiling water);
• 1 teaspoon coriander.

The “Borodino” program is integrated in the Moulinex home bakeries, in other devices it is permissible to use the “rye bread” mode.

Black bread recipes in a bread maker

Karelian bread mix

Ingredients:

• 500 g of the finished baking mix “Borodino”;
• 1.5 teaspoons of dry yeast;
• 3 tablespoons of raisins;
• 350 ml of water.

Bake in rye mode. If such a program is not available on your device, set the main mode to at least 3 hours.

Components:

• 150 ml of warm water;
• 200-220 ml of thick kefir with a fat content of 3%;
• 2 tablespoons of olive oil;
• 250 gr of rye flour and as much wheat;
• 1 tablespoon of granulated sugar;
• 1.5 teaspoons of salt and dry yeast.

Baking in the program “rye”, with a dark crust.

Components:

• 75 ml of water and strong tea leaves;
• 200 ml of unfiltered dark beer;
• 1 teaspoon of cocoa and instant coffee;
• 1.5 teaspoons of dry yeast and salt;
• 1 tablespoon of white sugar, the same amount of vegetable oil and ground coriander;
• 1.5 tablespoons of dried mashed potatoes (in powder);
• 2 tablespoons of milk powder;
• 300 grams of wheat flour;
• 150 grams of rye flour.

Mix both types of flour with coriander and mashed potato powder, in this form add to the liquid. In the process of kneading, add wheat flour (if necessary), but not more than 3 tablespoons. Set the bread machine in medium crust mode and the “wholemeal bread” program. Such baking is especially successful in Kenwood devices.

Malt bread in a bread machine recipes

Ingredients:

• 310 ml of water;
• 50 grams of rye and 350 grams of wheat flour;
• 2 tablespoons of sunflower oil and dry fermented rye malt;
• 1 teaspoon of salt;
• 2 teaspoons of dry yeast;
• 0.5 teaspoon of caraway seeds;
• 1 tablespoon of sugar.

Bake in the “French bread” program (available in Redmond rbm-1905 bread machines, Zelmer zbm 0900 w, Phillips hd 9046 and others).

Components:

• 3 tablespoons of rye fermented malt;
• 50 ml of water (not lower than 60 degrees);
• 275 cold water;
• 20 grams of margarine;
• 400 grams of wheat and 75 grams of rye flour;
• 1.5 teaspoons of salt and dry yeast;
• 2 teaspoons of sugar;

Pour the malt with hot water, leave for 2 hours in a thermos or oven. Then cool the tea leaves, add the remaining products, set the mode of medium crust and baking whole grain bread.

Sweet Bread, Charlotte, Cupcake

We will need:

• 100 ml of milk (in extreme cases, water);
• 3 eggs;
• 6 tablespoons of vegetable oil and the same amount of sugar;
• 450 g of wheat flour;
• 2.5 teaspoons of dry yeast;
• 0.5 teaspoon of salt;
• a bag of vanilla sugar;
• apples, dried apricots, raisins.

Set the main mode of the bread machine, the program “Baking with Raisins”, the average level of crust.

Components:

• 5 eggs;
• 200 g of granulated sugar and as much flour;
• 5 grams of vanillin;
• 2 large apples.

Beat eggs, add sugar and vanilla, beat with a mixer again. Pour in flour, mix. Next is the turn of chopped apples. Mix the mass, grease a bucket of breadmaker with oil. Set the “baking” mode, the cooking time is 1.5-2 hours.

List of ingredients:

• 4 eggs;
• 100 ml of milk, the same amount of sugar;
• 150 g butter (soften);
• 250 grams of flour;
• 1 teaspoon of baking powder;
• 200 gr raisins.

We describe the bookmarking order in the bread machine, in which the liquids first go. Beat eggs with sugar, pour to the bottom. Then - milk, soft butter, flour, baking powder. Add raisins after the corresponding signal. Set a baking program for yeast-free dough.

How to make bread in a bread maker: video

How do we usually choose yeast? Many just look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast undoubtedly affect the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. After that, each reader will receive a recipe for rye bread in a bread maker, and will also learn how to cook a simple delicious white bread   with paprika.

What kind of yeast is better to use for a bread machine?

Pressed.   They require a storage mode (+4 C), if it is violated, they get an unpleasant odor and a smearing texture. They are used in almost all methods of making dough (do not use (!) For delaying the start of a bread machine).

Dry active yeast   make it possible to quickly form a gluten-free skeleton of the dough, get an elastic crumb and a more saturated flavor. Before use, you need to activate by dissolving in warm water with a small amount of flour or sugar (they can simply die in water). You can store for a long time. If your baker does not start kneading right away or you use the delayed start program, they are not suitable.

Quick dry yeast   activation is not required, they are immediately added to the flour. Ideal for bread machines. If the packaging is broken, they are used within 2 days. Opened packaging is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast in contact with cold water (below 15 C) for 1.5-2 hours lose their activity.

The dough will not run away.   Yeast dough has risen actively, and you need to go away? Cover the container with the dough with sheets of paper well moistened in water - and it will stop rising.

Successful experiment

Somehow out of curiosity replaced 2 tbsp. wheat flour (from the total) for the same amount of buckwheat. The result was a delicious and fragrant bread.
  With flax seeds. Often I use flax seeds in dishes - it’s useful and I like the nutty flavor in taste. And once, kneading the dough for bread, a small part of the flour from the general norm was replaced by flax seed, previously not very finely ground it. They sprinkled a loaf with them. Very tasty crust turned out!

Oven rye bread recipe

Mix 20 g of pressed yeast, 100 ml of warm water, 20 g of flour and a pinch of sugar. Put on the rise "to the cap." Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I have apple), 170 g of rye flour and 250 g of whole wheat. Knead a slightly sticky dough. Allow to rise, hug, shift in the oiled vegetable oil   form. Then again let it rise well (I sprinkled it with coriander seeds). Bake at 240 degrees. 15 minutes. "With steam", then reduce to 200 degrees. - and another 30-40 minutes. without steam. Allow to cool on a wire rack.

My advice:   “With steam” - or I put a pan with water, or in the first 15 minutes. baking three times I spray the walls of the oven from the spray.

Rye bread recipe in a bread maker

To take 300 ml of warm water, 10 g of honey, 10 g of malt, 20 ml of vegetable oil, 1.5 tsp. salt, 1 tsp sugar 20 ml. of axus, 170 g of rye flour 270 whole-wheat and 2 tsp. fast dry yeast. All the ingredients are added to the bowl in the indicated sequence and put the program for whole grain bread.

Tasty white bread with paprika

800-900 g of flour, egg, 50 g of pressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flaxseed

Sift flour, mix with salt. Pour 0.5 liters of warm boiled water, in which to dilute sugar and yeast, mix. Add a beaten egg, as well as paprika and flax seeds, knead with hands greased with vegetable oil, 10-15 minutes. Cover with a towel, leave for an hour. To knead, to form bread of any form, to let go 30 minutes. The first 15 minutes bake in a preheated to 200 degrees, oven, then another 25-30 minutes. - at 175 degrees

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More recipes for bread and pastries.

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

For many, a bread machine has become an indispensable attribute in the kitchen. With it, you can easily cook delicious and fragrant homemade bread from natural ingredients.

Borodinsky rye bread in the Panasonic bread maker

This is bread on rye flour with the addition of malt. It takes about 4 hours.

In the Panasonic bread maker it is necessary to bake in the 07 mode "rye".

Ingredients:

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

Cooking:

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

Rye-wheat bread with dried fruits

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

The total cooking time is 4.5 hours.

Ingredients:

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

Cooking:

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

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

Ingredients:

• 300 gr rye flour;
• 200 gr. wheat flour;
• 400 ml. water;
• one and a half Art. tablespoons of oil;
• 0.5 teaspoon of salt and sugar.

Cooking:

1. Mix all the ingredients with a mixer - this will speed up the cooking process and the dough will be magnificent. If the stove has a mode for kneading dough, use it.
2. Cover the dough and leave it warm for a day. When it rises, knead, put in the oven and sprinkle with flour. Bake two hours of rye-wheat bread in a bread machine.
3. After an hour of baking, check the condition of the dough and gently turn the bread over.

Redmond yogurt in a slow cooker Redmond

Baked on kefir bread is obtained with a gentle crumb.

Cooking takes 2 hours 20 minutes.

Ingredients:

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

Cooking:

1. Combine the ingredients and knead the dough in the fastest mode, this is the “Dumplings” mode. The dough is kneaded for 20 minutes.
2. Lubricate the bowl and put the finished dough, smooth.
3. Turn on the “multi-cook” program by setting the temperature to 35 degrees and the cooking time 1 hour.
4. When the program is turned off, press “heating / canceling” and the “baking” program for 50 minutes.
5. At the end of the oven, turn the bread over, turn it back on in the “baking” mode and set the time to 30 minutes. Delicious rye bread in a redmond bread maker is ready.

Whole-grain bran bread

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

Bread is the basis of human nutrition. He is known around the world in one form or another and is the most revered and respected product. It should be noted that today there is simply a huge number of recipes for its preparation. Each specific type of flour product can be prepared using various methods of heat treatment. For example, rye bread in the oven, the recipe of which involves the use of one type of flour, can also be baked in the oven, in an oven, or in a slow cooker. At the same time, its formulation remains unchanged, since it involves manual kneading. However, when it comes to a device such as a baker, then rye bread should be cooked a little differently.

Kneading problems

The fact is that with automatic mixing using household devices, some problems may arise. For example, rye bread in a bread maker, the recipe of which is based on one type of flour (peeled rye), simply cannot be cooked correctly, because the components simply cannot be mixed properly. Rye flour does not have such gluten as wheat, which means it can not turn into dough by automatic kneading. Therefore, additional components designed for a specific device are added to such bread.

Ingredients

Bakery rye bread recipes are based on the addition of wheat flour. Therefore, for cooking you will need:

- wheat flour 2 grade - 200 gr;

Peeled rye flour - 400 gr;

Dark malt - 2 tbsp .;

Molasses - 1 tablespoon;

Dry yeast - 1.5 tsp;

Water - 300 ml;

Salt - 1 tsp;

Sugar - 1 tbsp;

Bookmark

Recipes of rye bread for a bread machine suggest the correct bookmark. This is the only way to ensure the correct kneading without user intervention. First, pour some water. Then the salt is dissolved in it. In the next step, wheat flour is charged. It contains gluten and helps the dough mix well. After that, molasses and sugar are added. They can be mixed a little with flour using a silicone spoon. Recipes of rye bread for a bread machine suggest that at the initial stage the salt will be separate from the yeast, so they are mixed with rye flour and covered with sugar after malt. Only after that water is poured.

Baking

After all the components are stacked, a weight of 900 grams is set on the device. and mode for crust. Some bread machine rye recipes require additional ingredients. Therefore, when the device gives a signal, raisins and caraway seeds are added to the test. After the time allotted for the program, the baking will be ready. At the same time, bread will get a crisp, which not everyone likes. To make it soft, the finished product is not taken out of the oven right away, but let it brew for a while. Thus, the crust of bread will be steamed and soft. In this case, do not wrap fresh baked goods in a plastic bag, because then it will block. It is necessary to wait for it to cool completely.