In the oven, bread. How to bake rye flour bread at home recipe

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

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

Classic recipe

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

In fact, this type of bread has the largest amount of nutrients, therefore, like whole grains, it can harm health quite a bit. If you want to eat bread, then rye bread should be the choice of the hostess.

How to cook rye bread at home in the oven:

Homemade sourdough rye bread

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

Ingredients:

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

Cooking time: about a week.

Calorie content: 134 kcal per 100 gr.

Cooking sourdough rye bread in the oven:

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

Rye bread on kefir in the oven

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

Ingredients:

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

Cooking time: 4 hours.

Calorie content: 200 kcal per 100 gr.

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

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

How to bake wheat and rye bread

By now, the most classic of all recipes in existence has a fairly large variety of innuendos that add their own flavors to the harmony of the recipe. However, one thing remains practically unchanged - a uniform amount of flour used, both wheat and rye.

Ingredients:

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

Cooking time: 2 hours 30 minutes.

Calorie content: 222 kcal per 100 gr.

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

cooking secrets

1. If you don't want to make sourdough starter every time, you can use some of the previous one to make a new one. The taste of such bread will turn out to be more saturated;
2. The aroma of rye bread is simply enough to enhance with seasonings, such as kvass or malt. You can also add coriander, cumin, raisins and other flavors;
3. Rye flour contains a much smaller amount of gluten, so it takes much less effort to properly knead the dough than wheat flour;
4. Rye bread is truly a storehouse of nutrients, because it contains a large amount of dietary fiber, potassium, magnesium, calcium and many other vitamins. All this makes the final product extremely useful for consumption, as all this helps to normalize bowel function. There is only one serious contraindication for consumption - rye bread is harmful if a person has serious diseases of the digestive tract like gastritis or ulcers.

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

No wonder they say that bread is the head of everything. Until today, not a single meal can do without this product, and housewives who know how to bake bread have always been held in high esteem. How to bake delicious, fragrant and porous rye flour bread in the oven? Today we will reveal the recipes and secrets of its preparation in our article.

In secret around the world

Rye bread is included in the diet. The rye flour used for baking bread has a dark hue. If you want the pastry to turn out not too dark, dilute rye flour in equal proportions with wheat flour.

Unfortunately, not every housewife can boast of the ability to bake delicious rye bread at home in the oven. Let's fix this situation and master the necessary culinary skills. Before you go to the kitchen and start kneading the dough, check out some secrets. It is these tips that will help you make bread tasty and airy:

• For kneading the dough, you can use dry, granulated or pressed yeast.
• Yeast needs to be diluted in a warm liquid, but not hot, otherwise you risk steaming it.
• The dough should be allowed to brew for 10-15 minutes, and then you will see how the dough will fit.
• Yeast dough does not accept cold and drafts - keep this in mind when kneading it.
• Rye flour bread dough can be kneaded with kefir or water. Some housewives use sourdough.
• Kneaded rye dough must be infused in a warm place for an hour.
• Forms for baking are greased with refined vegetable oil or covered with baking paper.
• For taste, cumin, sesame seeds, sunflower seeds, raisins can be added to the dough.
• Allow the baked bread to cool completely before removing it from the mold.
• To bake a beautiful and appetizing golden crust, grease the bread with milk or egg yolk.

Mastering Baking Skills: A Simple Rye Bread Recipe

Not every housewife likes to cook yeast dough. If you are one of them, then we suggest you bake rye flour bread without yeast on kefir. Before baking in the oven, the dough must be insisted. A baking sheet with bread can only be placed in a well-heated oven. The recipe for such homemade baking will allow you to cook delicious bread without much effort. Perhaps in the future you will completely refuse purchased bakery products.

Compound:

• 0.3 kg of sifted rye flour;
• 0.1 kg of oatmeal;
• 0.2 kg of sifted wheat flour;
• ½ tsp baking soda;
• 0.5 l of kefir;
• 30 g of softened butter;
• 1 tsp salt.

Cooking:

1. Before cooking, take out all the products from the refrigerator. Their temperature should be at room temperature.
   
2. Pour the sifted flour of two types into a deep container and mix it well.
   
3. In flour, add softened butter, previously cut into small pieces, oatmeal, baking soda and salt. We mix everything thoroughly.
   
4. Add kefir to the dry mass and mix all the ingredients.

   

5. Knead the dough. From the resulting mass we sculpt a loaf.
6. We cover the baking sheet with baking paper or sprinkle with sifted rye flour, put bread on it.
7. Lightly flour the top of the bread as well.
8. We make cuts crosswise on the top of the loaf.
   
9. We send the baking sheet to the oven for 35 minutes. The temperature threshold for baking should not exceed 200 °.

Quick way to bake bread

As we have already said, if you bake bread from rye flour without yeast in the oven, then you can take kefir, sourdough, yogurt or plain water as a basis. Rye bread with bran and crushed oatmeal will appeal to any gourmet, as well as supporters of proper nutrition.



Compound:

• 250 ml of kefir;
• 1 tsp baking soda;
• 1 tsp table salt;
• 2 tbsp. l. crushed bran;
• 0.5 st. crushed oatmeal;
• 2.5 st. sifted rye flour;
• 1 tsp liquid honey;
• 1 tsp granulated sugar.

Cooking:

1. Pour the oatmeal into a bowl and pour half of the kefir.
2. In this form, leave the mass for 20-25 minutes, so that the oatmeal swells well.
3. In a separate deep bowl, mix all dry ingredients.
4. Put the dry mass into the swollen oatmeal and mix.
5. Gradually add the remaining pure kefir and knead the dough.
6. The dough must be kneaded until it acquires a uniform and elastic consistency and stops sticking to the hands.
7. Line the bottom of the pan with baking paper.
8. Shape the dough into a loaf and place on a baking sheet.
9. We send the baking sheet to the oven, heated to a temperature threshold of 200 °.
10. Bake bread for 50 minutes.
11. We grease the baked bread on top with honey, while we do not remove it from the baking sheet.
12. We cover the bread with a napkin or a fabric cut and wait for it to cool completely.

Cooking Italian ciabatta according to the rules

Did you know that bread made from rye flour with the addition of a grain mixture is called ciabatta? This dish belongs to Italian cuisine.

Compound:

• 110 g of sifted wheat and rye flour;
• ½ tsp dry yeast;
• 0.3 l of warm purified water;
• 3 art. l. grain mixture;
• ½ tsp granulated sugar;
• 1 tsp salt.

Cooking:

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. For baking, they mainly use wheat and rye, the rest of the cereals are used as additives. Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe, which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread is on the table.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors. In the main recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water. Dry yeast and vegetable oil will need a tablespoon. Sugar half a tablespoon, and salt one teaspoon.

The preparation of dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes to start fermentation. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.

Video. How to cook wheat-rye sourdough

To cook bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size. After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish. In order to properly bake bread in the oven, the dough in the form must also come up a little, so cover it with a towel and leave it for half an hour.

In the meantime, you should preheat the oven to 200 degrees, and put the bread to bake for 43-45 minutes. When the bread is ready, it must be laid out from the mold and covered with a towel so that it quickly moves away from the hard crust.

By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.

The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour. And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.

After spreading the dough in greased forms, cover it with a towel and leave to approach for another 45-50 minutes. The bread is now ready to be baked in the oven.

Here the oven is heated to 220 degrees, and the bread is baked for 50 minutes. After baking, it is advisable to sprinkle it with plain water, and wrap it with a towel to cool.

Recipe for rye bread in the oven

Baking bread in the oven according to this recipe will not take much effort and time, but you will get homemade delicious bread.

Ingredients:

• rye flour - 1.5 tbsp.;
• wheat flour - 1.5 tbsp.;
• warm water - 1.5 tbsp.;
• dry yeast - 1 tbsp. a spoon;
• vegetable oil - 1 tbsp. a spoon;
• sugar - ½ tbsp. spoons;
• salt - 1 teaspoon.

Cooking

Combine the yeast with sugar, pour it with warm water and put it in a warm place for 15 minutes until the yeast starts to play.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, little by little, add yeast water to this mass and knead the dough. Cover bowl with a tea towel and leave in a warm place for 1 hour to double in size.

Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil. Cover the form with cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook bread in it for 40-45 minutes at 200 degrees.

Homemade rye bread in the oven

Making bread at home in the oven is good because you can add any ingredients to it, thereby making the taste more original.

Ingredients:

• rye flour - 300 g;
• wheat flour - 400 g;
• water - 400 ml;
• salt - 2 teaspoons;
• sugar - 5 teaspoons;
• dry yeast - 2 teaspoons;
• garlic - 5-6 cloves;
• vegetable oil - 3 tbsp. spoons.

Cooking

Mix sugar with dry yeast and half of the indicated amount of water. Leave this mixture for 20-25 minutes in a warm place. After the yeast starts playing and a “cap” appears, add the rest of the water, 2 tbsp. tablespoons of vegetable oil, salt and rye flour, which do not forget to sift before.

Mix it all up and gradually add the pre-sifted wheat flour. Send chopped garlic here, knead the dough. When it is ready, cover the bowl with the dough with a towel and send it to heat for 1.5 hours. When the time is up, remember the dough and place it in a greased baking dish. Leave the dough in the form for 40-50 minutes for proofing. Preheat the oven to 220 degrees and bake the bread for 50 minutes. Then, sprinkle it with water, wrap it in a towel and let it cool.

Rye-wheat bread in the oven

Bread prepared according to the following recipe, thanks to the addition of honey and coriander, acquires an unusual and very pleasant taste.

Ingredients:

• wheat flour - 350 g;
• rye flour - 350 g;
• warm kefir - 250 ml;
• dry yeast - 1 sachet;
• salt - ½ tbsp. spoons;
• honey - ½ tbsp. spoons;
• coriander grains.

Cooking

In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander grains in the palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more “black”, add a little more rye flour. Knead the dough and form it into a ball, which we put on a floured plate.

With a knife on top of the ball of dough, we make a mesh, not small, and send it to a warm place for 20 minutes. You can preheat the oven to 50 degrees, turn it off and put the bread in there so that it comes up.

After 20 minutes, put the bread on a greased baking sheet and send it to a warm place for another 15-20 minutes. We heat the oven to 270 degrees, sprinkle the bread with water and put it on the top shelf of the oven for 10 minutes, then reduce the heat in the oven to 180 degrees and bake the bread for another 20 minutes. Thus, you will get a delicious bread with a crispy crust.

Video. Homemade bread without yeast, eggs and sourdough

Material provided by the site "In the garden with your own hands" handmade-garden.ru Tips and experience of working with your own hands in the garden.

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

1. 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.

2. 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.

3. 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.

1. 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.

2. Recipe for rye bread 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 mold. 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.

3. Recipe for yeast-free rye soda bread

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. Take 500 g of flour, and 100 g of nuts, ½ 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.

4. Recipe for sourdough rye bread

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.

5. Recipe for Lithuanian beer bread

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.

6. Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. 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.

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 is better to try baking rye bread at least 1-2 times on pure sourdough (especially freshly bred) 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 at the 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 a heating pad - set t to a minimum (45C), put a grate on top, and a pan on it, cover it with a blanket or 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 has more bran), compared to peeled, sown, 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 the 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 pre-activate 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 adding wheat, for those who would like to bake it, but are afraid of difficulties and pitfalls.