Rye bread with your own hands in the oven. Bread without yeast on rye sourdough

Bread is one of the many food items that is almost always served with meals. It doesn't matter if it's breakfast, lunch or dinner. And more quick bite, like a sandwich, have not yet been invented. In fact, there are two main types of bread: white and dark, made from wheat or from rye flour. Black bread is considered more useful, due to high content fiber in it useful minerals, vitamins and amino acids. Nutritionists include it in almost every program. healthy eating for weight loss.

Making rye bread is quite simple. The ingredients needed for baking are sold in any store or market. You can bake it at home not only in a bread machine or slow cooker, but also in conventional oven. There is nothing difficult in this. Rye bread is prepared with yeast or sourdough, with and without additives. Most often, rye flour is mixed with wheat flour, but it can also be prepared purely from rye. Everything will depend on the recipe you choose. I suggest you cook traditional homemade rye bread.

For him we need:

Rye flour - 500 grams
Salt - to taste
Dry yeast - 8.5 grams
Water - 300 ml

WITH mix all the ingredients and mix thoroughly until you get homogeneous mass without lumps. We shift into a container, cover with a waffle towel and leave to rise for several hours. Then we crush and form a bun, it can be of any shape, but most often it is either round or oval. We make cuts on top and send to bake in preheated to 220 ° C for half an hour. Check readiness by tapping on the bread. The crust should be firm, ruddy and crispy. We take out the finished loaf, wrap it in a towel and leave to cool at room temperature. Ready.

As you can see, making rye bread is not as difficult as it might seem at first glance. But it turns out not only tasty, but also useful. For example, people suffering diabetes and cardiovascular diseases, without it it is impossible. Diversify rye pastries possible by adding to it different ingredients such as: nuts, cheese, herbs, and even chocolate. For example, recipe for rye bread with seeds:

To prepare the brew we need:

First, let's prepare the brew. It is better to cook it in the evening. Mix all the ingredients, cover with a towel and leave overnight for fermentation. In the morning, add flour, salt, seeds and water to the dough, you can add seasonings or herbs that you like, for example, cumin or coriander. Knead the dough and leave for another 1 hour to rise. In the meantime, prepare a baking dish: grease with oil, or simply cover with baking paper. Then we form a loaf, put it on a prepared baking sheet and leave it for another 1 hour. Then we send the bread to the oven preheated to 250 ° C for 15 minutes. Next, lower the temperature to 180 ° C and bake for about 50 minutes more.

With a lack of vitamins, especially in the autumn-winter period, homemade rye bread is just perfect. A couple of slices of such bread a day will help keep your immunity in good shape and not get sick!

Bread made from rye flour is a wonderful alternative to wheat bread, which is very common at the present time. "Black" loaves have a richer composition and have a better effect on digestion and overall health. In addition, rye is very versatile in the matter of baking: you can bake loaves without yeast, mixed with flour of other cereals or completely rye. And adherents of a raw food diet will like bread made from sprouted rye.

From this article you will learn:

Rye black bread

slightly different from the "white" relative both in composition and in the behavior of the substances that are included in it. Therefore, at the first experience of baking black bread, the dough can present “surprises”, behaving differently from the wheat that is familiar to everyone.

It should be noted that rye flour contains several times less gluten, which is why the dough is brought to condition by long kneading. On the same occasion in industrial production They don’t make completely rye bread - it’s too long and expensive. The rye-wheat mass is mixed in proportions of approximately 85/15. In home cooking, if time permits, it is quite possible to create completely rye pastries on a special sourdough.

How to bake rye flour bread in the oven

Rye flour is a specific product that requires experience to handle well. Therefore, for the first experiments in baking rye bread, it is better to use a rye-wheat flour mixture of equal parts. Beginners and those with limited time should also opt for recipes with yeast-based dough infusions. Recipes for "real" black bread without yeast will be presented below.

Bread made from a mixture of rye and wheat flour

To a large extent, the quality and taste of the resulting rolls depend on the correct infusion of the dough (sourdough). To get it, you need to pour 1 tbsp into 200 ml of serum. granulated sugar and 20 grams of pressed yeast, and then put in a well-heated place for 100-120 minutes for fermentation.

Next, you can start kneading the dough. The prepared dough is sent to a pound of sifted flour along with 1 tbsp. a spoonful of oil (olive or sunflower) and margarine. After mixing, the composition is supplemented with finely chopped or crushed garlic and 1 tsp. salt. Next, you need to thoroughly knead the mass again and set aside for 120 minutes.

After the specified time has passed, the dough must be re-kneaded, after which it should be rolled into one large round dough. Having flattened it to the shape of a wide and thick cake, leave to part for 45-50 minutes. By the end of this period, it is necessary to heat the oven to 200-240˚C. The duration of baking is 45-50 minutes.

Recipe for rye bread without wheat flour

To create a sourdough for this baking method, it is not necessary to have whey, you can get by with pure boiled water. True, fermentation takes more time. How is sourdough made from rye flour for bread:

Dissolve 5 grams of yeast in 0.1 l of warm water (about +38˚C).
While stirring, add 0.1 kg of flour, and stir until the total creamy consistency.
Cover with gauze or a cotton napkin and remove for a day to part in a warm place.

How to make bread:

Pour a liter of water heated to 35-40˚C into the fermented, settled dough and stir for several minutes.
Transfer 700 grams of flour to the liquid and stir as soon as possible. It is best to send it before that to a large-sized enameled dish.
Sprinkle with a little flour. Remove in warmth for 11-12 hours to rise.
Add another 1.3 kg of flour, 25 grams of salt to the dough, knead very well and remove for another couple of hours.
wiggle after increasing the volume by a few large pieces. Grease a baking dish with oil and place the pieces in them.
Send to the oven chamber pre-adjusted to +200˚C.
After a third of an hour, reduce temperature regime by 20˚.
At the end of the next twenty minutes, reduce the fire to + 150˚C. Process for another 25 minutes.

Homemade rye flour bread in a bread machine

The bread machine greatly simplifies the process of preparing any bread products, as it saves the cook from the need to manually knead the thick flour mass and control the temperature regime of processing. You will not even need to wash any dishes, except for the capacity of the device itself.

So, for cooking in a baking machine, you need to place 2 tsp in its glass. packaged yeast, 600 grams of flour, 400 ml of whey, two tablespoons of margarine or vegetable oil, 2 tsp. cumin and salt with sugar. After downloading, you can close the cover of the device and turn on the built-in program " Rye bread or Yeast Bread. Mixing, turning on the heating and its adjustment will take place under the control of automation. On average, from pressing the "Start" button to removing the finished fragrant loaf, it takes 3 hours.

Bread made from rye flour in a slow cooker

Gaining immense popularity for last years multicookers can also simplify the cooking process home baking from rye. True, shifting all responsibility to the technique, as in the upper recipe, will not work. First, the dough is made:

Pour 50 ml of olive oil into 200 ml of warm cow's milk and throw in 1 tsp. sugar, salt and yeast.
Stir until completely dissolved, and then transfer to heat for half an hour.
Drive the flour through a sieve, transfer to an enameled bowl, add the leaven. Stir.
Supplement the dough with 1 tsp. coriander seeds and chopped garlic clove.
Thoroughly knead the dough on a flat, smooth stand, greased with vegetable oil.
Turn on the multicooker for heating with the bowl inside, then turn it off and close it to keep warm.
Keep the dough warm for half an hour for proofing. Put in a multicooker.
Start the "Baking" mode with a timer for 60 minutes.

When creating a dough, flour should be poured sequentially, and not at once, because the mass is already thick and requires considerable effort for high-quality kneading.

Video: how to bake Borodino rye bread

Whole wheat rye bread

For making loaves from useful variety rye flour, you need to stock up on a kilogram of this raw material, 0.75 liters of water, one 14-gram bag of yeast and salt (optional).

Cooking:

Pick up a bowl of sufficient volume and combine the yeast with flour in it.
Pour in warm water (+35-40˚C).
Knead the dough thoroughly by hand or with a bread dough mixer.
put on top kitchen towel or a cloth and rearrange in warm conditions to rise for an hour.
Butter the bread pan, pour the dough into it, leave to set the volume for 1 hour.
Rearrange in the oven, turned on a quarter of an hour before immersing the bread to heat at 200˚C. Wait at least an hour for readiness. Exact time processing to readiness depends on the plate, so it is empirically.
Put the resulting bread on a wire rack and keep it under a towel to cool for a quarter of an hour.

Rye flour bread

What is necessary:

rye-wheat flour mixture in proportions 3: 2 (rzh.: psh.) - 1 kg;
water 35-40˚C - 0.5 l;
live yeast - 40 g;
sugar - 1 tsp;
salt - 1.5 tsp;
vegetable oil - 2 tbsp.

Cooking:

Sow and make a mixture of flour. Build a slide from it in a saucepan with a hole in the middle.
Take 7-8 tbsp. tablespoons of water, crumble yeast in them, mix with a small amount of flour. Mix well until smooth. Remove under a towel in a warm place until foam appears (about 15 minutes).
Pour the batter into the well in the center of the flour pile, mix well. Hold under a towel for a third of an hour.
Knead the dough, gradually adding water and salt, until a smooth elastic structure.
Form, put on a baking sheet or in an oven dish, and leave to rise for 45 minutes.
15 minutes before the dough reaches the condition, turn on the oven at 220 degrees. Before going into it, make several cuts on the loaf with a knife, sprinkle with some water and lightly flavor the top with flour.
Bake at initial temperature for 40 minutes, then reduce heat to 170˚C. Process another 20 minutes after that.
After removing from the oven, wrap the bun in a towel and keep in it until cool. The heat retained in this way goes inside and bakes the loaf, which is taken out of the oven with a slightly raw crumb.

Unleavened rye flour bread (sourdough)

Yeast-free recipe bread made from rye flour includes the stage of making sourdough. In a nutshell, the difference between yeast and sourdough infusion can be described as follows. With yeast, bread only rises, that is, it increases in volume due to alcoholic fermentation. Sourdough, figuratively speaking, activates the process of digestion of food even before it is consumed - the fermented product releases minerals from phytic acid, making bread easier to digest.

How to prepare sourdough from rye flour for bread without yeast:

Combine 100 grams of rye flour and the same volume of pure boiled water. Whipped. It turns out something similar to pancake dough.
IN glass jar under gauze or breathable cloth, the mixture is fermented in a warm place for 2 days.
The solution is supplemented with the same parts of flour and water, everything is stirred with a spatula and stands warm for another 1 day.
The sourdough is stored in the refrigerator.

Bread preparation:

Take the entire amount of dough from the recipe just described and add 50 ml of melted butter there.
Pour 0.5 kilograms of flour into an enamel bowl. If done wheat-rye bread, the ratio of flour should be from 15/85 to 50/50 (psh./Rzh.).
Pour the starter-butter mixture into flour, salt and sweeten (about 20 g each) and make a well-mixed dense dough.
Transfer the mass into a mold, put it in heat for 3-5 hours to increase volume.
Sprinkle with water and sprinkle as desired with cumin, linseeds, sesame seeds, dried herbs, etc.
Send to the oven with a temperature of 200˚C for an hour and a half. A third of an hour after the start of the procedure, you need to reduce the heat by 20-30˚C.
Bread baked according to this recipe is very well digested, improves digestion and has an unforgettable aroma.

White bread with rye flour

Required supplies:

rye-wheat flour mixture in a ratio of 1: 9 - 1 kg;
granulated sugar - 1 tsp;
yeast: dry - 2 sachets, fresh - 40 g;
warm boiled water - 150 ml;
kefir with low or zero fat content - 250 g;
cold water - 0.25 l;
animal fat - 20 g;
salt - 1 tbsp.

Baking algorithm:

Dissolve yeast and sand in warm water. Leave alone until bubbles rise.
Sift flour, pour kefir, cool water, melted fat and salt into it. Knead for at least 12 minutes on a flat, buttered table until a smooth plastic dough is created.
Transfer the dough to an oiled bowl or pan, cover with a cloth or cotton napkin. Leave alone until doubled in volume. It usually takes 45 minutes.
Knead the swollen dough on the table and let it lie down for another 10 minutes.
Submit to the mold for the product to rise in it for another 60 minutes.
Place in a 200-degree oven for 75 minutes with a glass of water pre-set at the bottom level.

In the absence of a suitable mold, you can mold the bread the old fashioned way. First, a deep bowl is covered from the inside with a towel and generously sprinkled with flour. The dough is formed into a round loaf, which is placed in a bowl with the seam up. After 60 minutes, after the dough has reached the desired state, it must be turned over onto parchment, make a shallow cut along the loaf with a sharp knife and place in the oven.

Video: how to bake homemade brown bread

Every nation has recipes for baking bread. The recipe for bread is about the same everywhere, all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water - and bake bread. A recipe similar to this is still used by primitive peoples. Flour may be different. The most popular is wheat flour, but they bake bread from rye flour, bread from cornmeal They also make wheat-rye bread. To make the bread fluffy, the dough can be fermented. Most often, yeast is used for this, it turns out the so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered more useful. Unleavened bread can be prepared in two ways: using sourdough or using sparkling water. The sourdough bread recipe is old and more time consuming. Sourdough for yeast-free bread is made from germinated wheat grains or from hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruit, to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, italian bread, sweet bread, choux bread, bread in an egg, bread with cheese - all types of bread cannot be counted. Someone like the recipe 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 fasting. If you are planning to bake lean bread, the recipe should not contain 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. To know how to bake bread, it is not necessary to graduate from a culinary college. A person without a “baker” crust can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand.

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

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

Recipe homemade bread can use as baker's yeast, and sourdough. The recipe for bread at home always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and spices to your taste in the dough. Baking homemade bread can take place in the oven or a special bread machine. Literally anyone can make homemade bread in the oven. The recipe for bread in the oven is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven is, of course, largely dependent on your oven. Bread dough should stand for 10 to 15 hours in a warm place. Bread in the oven is baked at 180-250 degrees. After an hour and a half, baking bread in the oven will be completed. And it's quite easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and save a lot of time. That's why she's a baker.

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

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating excites many people. The products of many bakeries and bakeries, unfortunately, are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

rye flour - 250 grams;
wheat flour - 170 grams;
fresh yeast - 10 grams;
warm kefir - 170 ml;
boiled water at room temperature - 80 ml;
salt and sugar - to taste;
butter - 10 grams;
cumin - half a tablespoon;
flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix in suitable utensils water and kefir, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour to them. Stir the ingredients again, and then tightly close the bowl with a lid. Send the dough for an hour and a half in a warm place.

When time has passed, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then close the blank cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the mold in the oven. After ten minutes, turn down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious fragrant bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any filling.

Homemade rye flour bread in the oven

This time we propose to knead the dough on kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

rye flour - 450 grams;
wheat flour - 250 grams;
dark kvass - 500 ml;
olive oil - three large spoons;
salt - a tablespoon without a slide;
dry yeast - one tablespoon;
rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture warm kvass and oil. Stir the ingredients until the mass becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Lubricate your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a lump, cover it with a thick napkin and send it to heat for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Oil two rectangular Silicone forms. Lay the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

peeled rye flour - 200 grams;
wheat flour of the first grade - 110 grams;
dark dry malt - three large spoons;
ground coriander - one tablespoon;
buckwheat (or any other) honey - two tablespoons;
small dark raisins - 60 grams;
chicory powder - one spoon;
boiling water - 220 ml;
sunflower oil - two tablespoons;
large salt and cumin seeds - one teaspoon each;
balsamic vinegar (dark) - a tablespoon;
dry yeast - one and a half teaspoons.

Delicious rye bread at home in the oven is prepared as follows.

Mix the malt and ground coriander in a deep bowl, and then pour the dry mixture with 80 ml of boiling water. Combine the remaining liquid with honey in a separate bowl. After a while, combine both mixtures and mix them well. Wash raisins and soak in hot water.

Pour the oil and vinegar into the bowl of the bread maker, add salt and honey mass. Sift both types of flour into a suitable bowl, and then mix them with cumin, yeast and raisins. Whisk all dry ingredients together and then transfer them to the bread maker. Set the dough kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to cook a delicious fragrant loaf without using yeast.

You will need the following products:

three glasses of rye flour;
half a glass of oatmeal;
two glasses of kefir;
one chicken egg;
a teaspoon of soda (without a slide);
one dessert spoon of salt.

How to bake rye flour bread at home? Check out this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

Knead the sticky dough with your hands, give it the shape of a loaf and put it on parchment. Sprinkle the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on onion peel

If you like to bring original culinary ideas then take note of this recipe.

Required products:

onion peel - one handful;
water - 350 ml;
white flour - 300 grams;
rye flour - 200 grams;
salt - two teaspoons;
sugar - one teaspoon;
dry yeast - two teaspoons;
vegetable oil;
one large onion.

How to bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get very delicious product that the whole family will love.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

serum - 450 ml;
ghee - two large spoons;
salt - to taste;
honey - two spoons;
dry yeast - one sachet;
wheat whole grain flour- 350 grams;
rye flour - 150 grams;
walnuts and peanuts - 70 grams each;
sunflower seed - 50 grams;
flax, raisins, dried cranberries and dried apricots - 50 grams each;
sesame - four tablespoons.

Festive bread made from rye flour at home is prepared simply and quickly.

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Walnuts break and quickly fry in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then be sure to use it to make fragrant homemade bread.

Ingredients:

rye flour - two and a half glasses;
sourdough - 200 grams;
warm water- 80 ml;
tea brew - 140 ml;
sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in heat for three or four hours.

When the dough has doubled, add tea leaves, flour, salt and sugar to it. Knead the dough (it should be quite sticky), and then cover it with a film, let it stand in a warm place for an hour and a half.

Put the workpiece on the table, and then give it desired shape. To make it easier, constantly wet your hands in water. Grease the mold butter and put the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. For the bread to be covered golden brown, grease it warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

You have a simple and fast way preparing delicious homemade meals. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

flour - 300 grams
dry yeast - one teaspoon;
water - 50 ml;
milk - 150 ml;
butter - 50 grams;
cumin, raisins and liquid honey - two tablespoons each;
salt and sugar - half a teaspoon each.

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Ready dough give the desired shape, put the future bread for proofing on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.

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, stable and good quality they managed to achieve 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, “bare” rye bread, in which all the shortcomings are immediately visible - poor-quality flour, poor sourdough with insufficient or excessive acidity and lifting power, incorrectly calculated dough moisture and inappropriate baking mode, etc. At bakeries, rye bread is always baked on sourdough with the addition of industrial yeast to speed up fermentation and proofing of the dough. But in my opinion, it’s better to try baking rye bread with pure sourdough (especially freshly brewed) at least 1-2 times, so that you can adequately assess its quality.

Recipe in baker's %:

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

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

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

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

The dough will grow in volume by 2-3 times, become porous, acquire a distinctly sour aroma and taste. If pressed yeast is used, it can be immediately added to the dough during its kneading (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 full (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 (on how to organize it if the apartment is not a resort, read below)

You don't have to take the expensive Digital 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). Don't try to do rye dough"by eye", in the absence of experience, nothing really good will come of it.
IN 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 output good starter 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 optimum temperature fermentation - 28-30C(up to 34C for liquid sponges) so that as much as possible accumulates in the dough lactic acid and less vinegar. Based on the California sourdough (it is liquid and ferments at room temperature), it is better to put thick, warm doughs. The amount of flour that is added to the dough with sourdough ranges from 10-30% (for the non-dough method) to 50-70% flour (for the sponge method).

How to create the right temperature for dough fermentation:

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

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

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

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

7. Determine the optimal moisture content of the dough it’s quite difficult for hearth bread, the dough should be almost on the verge of spreading, but not spread too much during fermentation and proofing, then there will be good porosity in the finished bread, it will swell slightly in the oven, but it will not spread into a cake. Do not try to form round high koloboks from pure rye dough, flat mats are preferable - they keep their shape better in the oven. The optimal moisture content of the dough for hearth peeled bread is about 65-75%. For panned bread, you still need to add about 10% water. Wholemeal rye flour absorbs more water(because it has more bran), compared to peeled, seeded, on the contrary, less. The moisture content of flour varies and depends on many factors - grinding, air humidity, etc. In winter, the same flour can absorb 10% more water than in summer.
If you are not sure that the dough has the correct consistency or you see that it is too soft and clearly spreads into a cake during fermentation or proofing, bake a tin. By no means do I think that pan bread in anything worse than a hearth, 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 dish of heat-resistant glass, ceramic dishes, a sturdy baking tray 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 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 in hot oven cool very slowly on a wire rack. If the parchment is still stuck to the bottom of the bread - do not tear it off so as not to damage the crust, wrap the bread in a damp towel along with parchment and leave for half an hour - during this time the parchment will get wet and can be carefully removed.

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

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

Safe (20% flour in sourdough):

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

Yeast is pre-activated for 20 minutes. V a small amount 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.