You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. Wheat and rye are mainly used for baking, 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 ears 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 already noted, there is equal amount rye and wheat flour. We take these two ingredients and one and a half glasses of water. dry yeast and vegetable oil you 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.
Having slightly changed the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 400 grams of wheat flour and water will require 300 rye flour. 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 yeast with sugar, pour them warm water and put 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 to this mass yeast water 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 shape 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 in 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.com Tips and experience of working with your own hands in the garden.
Bread is the main dish in every home. Bread has long been served with any meal, and a quicker and tastier snack than a sandwich has not yet been invented.
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 in 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.
Rye bread made its place on the table many years ago and is at the peak of popularity even today. It is a healthy alternative wheat pastry, because it is rich in fiber and trace elements, and also contains practically no fat. There are many variations of its preparation, which can be found in the following recipes.
How to bake rye bread?
The recipe for rye bread has not changed for several centuries, it is still made from a dough consisting of rye flour, water, sourdough or yeast. In the absence of the latter, whey or kefir is used. The rye dough has important feature: it has little gluten, and from that it rises poorly, therefore, rye flour is often mixed with wheat flour, in a ratio of 1: 1.
- When preparing the dough, adhere to the proportions indicated in the recipes and the temperature regime.
- You should choose only the highest quality flour, which must be sifted before kneading. Then rye bread turns out lush and porous.
- When using pressed yeast, you need to dilute it with water and let it ferment for 20 minutes. This contributes to the creation of delicious and airy pastries.
- Rye bread is baked at 180-200 degrees.
Yeast rye bread
Rye bread in the oven will become a favorite pastry for every day, if you learn how to cook it correctly. This is an affordable and simple process: you need to dilute the dough, add rye flour to it and, after kneading the dough, send the bread to the oven. The main thing is to get a homogeneous, elastic mass and do not forget about proofing before going to the oven.
Ingredients:
- rye flour - 400 g;
- milk - 200 ml;
- oil - 30 ml;
- yeast - 10 g;
- baking powder - 10 g;
- sugar - 1 teaspoon.
Cooking
- Dissolve yeast and sugar in warm milk. Remove for an hour.
- Mix flour, baking powder, oil and buttermilk.
- Knead and put in a warm place.
- After an hour, punch down the dough and put it into a mold.
- Bake rye flour bread for 45 minutes at 180 degrees.
Rye bread without yeast on kefir is one of the simplest and most quick ways get ruddy and fragrant pastries. Warm kefir with the addition of soda will appropriately replace yeast dough and in the process of baking for half an hour, it will take care of the splendor of the product. This affordable cooking technique is perfect for beginner home bakers.
Ingredients:
- kefir - 250 ml;
- wheat flour - 250 g;
- rye flour - 150 g;
- soda - 1/2 teaspoon;
- sugar - 20 g;
- salt - 10 g.
Cooking
- Add soda to warmed kefir. Set aside in a warm place.
- Mix sugar, salt and flour.
- Enter kefir and knead the dough.
- Let the dough rest for 20 minutes.
- Bake rye yeast-free bread for 45 minutes at 180 degrees.
Rye sourdough bread in the oven
The recipe for sourdough rye bread was used by our ancestors. Classic technology allows you to get healthy, dietary rye bread. The most time-consuming process is the creation of the leaven, which takes from 3 to 5 days. Equally so much time will be required for the growth of lactic acid bacteria responsible for the fermentation process of the dough.
Ingredients:
- sourdough - 100 g;
- rye flour - 300 g;
- wheat flour - 300 g;
- water - 550 ml;
- salt - 20 g.
Cooking
- Add water and sourdough to flour mixture.
- Knead the dough.
- Leave "rest" 6 hours.
- Bake rye bread for 10 minutes at 240 degrees and another 90 minutes at 200 degrees.
It differs from traditional rye in its splendor and porosity. Because the rye dough is low in gluten, does not rise well, and to help the loaf rise in the oven, be sure to add bleached wheat flour. As a result, the dough will be easy to knead, become more pliable, light and airy.
Ingredients:
- wheat flour - 250 g;
- rye flour - 250 g;
- serum - 250 ml;
- yeast - 20 g;
- salt - 10 g;
- a clove of garlic - 6 pcs.;
- oil - 40 ml.
Cooking
- Add yeast and sugar to whey. Set aside for 2 hours.
- Pour into flour mixture, add butter, salt and minced garlic.
- Knead and let rest for 2 hours.
- Put on proofing for 40 minutes.
- Bake for 45 minutes at 200 degrees.
Rye bread with seeds
Homemade rye bread offers endless possibilities for improving textures and flavors. At the same time, you do not need to spend money on expensive spices and spices - a handful of sunflower seeds can turn homebaked bread like the ones on the shelves of bakeries. The crispy crust of toasted seeds looks appetizing and protects from drying out.
Ingredients:
- rye flour - 300 g;
- wheat flour - 150 g;
- yeast - 20 g;
- water - 270 ml;
- salt - 10 g;
- sugar - 20 g;
- seeds - 50 g;
- oil - 40 ml.
Cooking
- Dissolve yeast, salt, sugar and 40 g of flour in warm water. Remove for an hour.
- Add the dough, butter and 25 g of seeds to the flour. Set aside for 40 minutes.
- Punch down the dough, form, brush with oil and sprinkle with seeds.
- Bake homemade rye bread for 45 minutes at 200 degrees.
Rye bread - custard recipe
The recipe for rye flour bread with malt is very popular. This technology is used to bake the famous "Borodinsky" bread, which is distinguished by a special sour taste and a dense, but porous structure. More often used dark malt It imparts color and fragrance. Choux bread is easy to prepare: it is necessary to pour boiling water over the malt and, after cooling, add it to the dough.
Ingredients:
- rye flour - 400 g;
- wheat flour - 150 g;
- water - 350 ml;
- boiling water - 80 ml;
- dark malt - 40 g;
- honey - 40 g;
- salt - 10 g;
- yeast - 10 g
Cooking
- Mix flour with water.
- Soak the malt in boiling water for 25 minutes.
- Add malt, honey, salt and yeast to the dough. Knead and set aside for an hour.
- Form and bake rye 10 minutes at 240 degrees and 50 minutes at 200 degrees
Recipe for rye bread can be brought to life different ways: bake a loaf in the oven or use modern technology- baker. It will perfectly cope with cooking and simplify the routine and long process of kneading and baking. You should load the ingredients in a certain sequence, set the baking size, crust color and mode, and then just wait for the signal.
Ingredients:
- kefir - 200 ml;
- yeast - 10 g;
- wheat flour - 100 g;
- rye flour - 150 g;
- oil - 30 ml;
- cumin - 10 g;
- sugar - 20 g.
Cooking
- Pour warm kefir into the bowl.
- Add butter, sugar, flour mixture, cumin and yeast.
- Place the bowl in the bread machine.
- Select bread size (small), crust color (light) and rye bread setting.
Rye bread with malt in a bread machine
The easiest and most affordable way to get choux pastries. This variety does not get stale for a long time and has a special aroma and sweet and sour taste. Malt is almost always present in the baking of rye bread and will give them splendor, volume and dark color, and the bread machine takes care of preserving these qualities.
Ingredients:
- water - 310 ml;
- oil - 40 ml;
- rye flour - 150 g;
- wheat flour - 300 g;
- rye malt - 40 g;
- yeast - 10 g;
- sugar - 20 g;
- salt - a pinch.
Cooking
- Pour the malt with 100 ml of boiling water.
- After 25 minutes, pour into the bowl, add the oil and the remaining water.
- Add flour, yeast, sugar and salt.
- Set the weight to 750 g, medium crust and the “French pastries” mode.
Rye will turn out as lush and tasty as in the oven or bread machine. The peculiarity of the preparation is that the sticky, tight and dense rye dough must be kneaded with your hands, and only after increasing in volume, transfer to a slow cooker. To complete the process, you should use the "Heating" and "Baking" functions.
Baking bread in the oven is not a simple, multi-step, painstaking process. The cook who has mastered it is rightfully considered an ace. Let's try and we learn this useful thing.
To bake bread at home in the oven, you need a clear plan of action. First you need to determine what kind of bread in the oven we want to see: rye bread in the oven, bread in the oven with yeast, yeast-free bread in the oven, sourdough bread in the oven, wheat bread in the oven, garlic bread in the oven, kefir bread in the oven. But the most important question is whether it will be white bread in the oven or black bread in the oven. Depending on the option chosen necessary products, make up dosages, measure portions.
Bread at home in the oven will turn out only when all the rules are followed. Sift flour in time, accurately heat water or milk, knead the dough correctly, etc. Bread without yeast in the oven is also possible, but it taste qualities somewhat inferior to the traditional, although its benefits are not denied by experts. The Right Recipe bread in the oven at home involves the use of yeast. Homemade bread in the oven, recipes with photos are presented on our website. Use the advice of experts, and you will get delicious bread in the oven. Let it be simple bread in the oven first. The training will do its job, and you will gradually learn how to cook bread at home in the oven. The next recipe you mastered should be homemade rye bread in the oven. It is very appetizing and fragrant, decorates any holiday table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become " highlight of the program» your holidays.
To bake bread in the oven, a recipe is required, because. the dosage of components is provided very exact. Even the simplest bread recipe in the oven consists of exact numbers and technological steps. Baking homemade bread in the oven according to strict instructions is a must.
When you learn how to make your own bread, when you are satisfied with your work called “bread in the oven”, recipes with photos should be shown to others. Will be especially helpful step by step recipes bread in the oven, as they are clear and understandable to beginners. The best way to remember how to cook bread in the oven is with a video.
People who adhere diet food, will be interesting recipe unleavened bread in the oven, bread crumbs in the oven. Study our tips, practice, try and you will not only know, but also teach others how to bake homemade bread in the oven.
The taste of bread largely depends on the products, their freshness, quality, exact adherence to the recipe and dosing. Adding components "by eye" is unacceptable.
Liquid ingredients (water, milk, whey) should be warm, and flour should be sifted, because in this way the dough is enriched with oxygen.
Forms for baking bread should be filled with dough by half or two-thirds of the volume so that it has room to rise. If you bake without molds on a baking sheet, you can put a large cabbage leaf, as they did in ancient times, baking bread in ovens.
Bread should be stored in wooden bread bins, enamel pots covered with a towel or cloth. But it is better to store it in a ceramic sealed container.
Approach the preparation of bread should be with special respect, slowly. At the same time, our ancestors read prayers, asked for blessings from God, and only then they got to work.
Recipes for black bread. Dishes from black bread.
Black bread was the most popular in Russia. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.
But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.
Benefits, composition of black bread and vitamins
Useful properties of black bread:
- Low calorie. Compared to white rye pastry less calorie. There are 200 calories in 100 g of the product
- Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
- The high content of amino acids, because of this, the black crust has a characteristic sour taste
- Beneficial effect on the intestines. because of high content dietary fiber contributes to the rapid removal of feces. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
- Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.
Read the ingredients of the product carefully. Now rye is planted in a small amount. You can buy brown bread that does not contain rye. Usually waste is added to white varieties sugar production- molasses.
The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.
It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.
Yeast black bread: a recipe in the oven and bread machine
There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product a dark color and a pleasant aroma.
Recipe:
- 300 g rye flour mixed with 100 g wheat
- Add 11 g of dry yeast to the flour mass
- Add 220 ml warm water and 10 g of sugar
- Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
- Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.
Black sourdough bread: a recipe in the oven and bread machine
For baking, you need sourdough, you can buy it or cook it yourself.
Sourdough Recipe:
- Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
- Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
- On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
- Leave for 24 hours, feed the starter again
- On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour
Keep the mixture in the refrigerator for a maximum of 7 days.
Sourdough Bread Recipe:
- Measure 500 ml of starter from a jar, feed the rest
- Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
- Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
- Add 25 ml of oil and stir again
- Cook rye bread
- If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
- Bake for 1 hour in the oven at 220°C
How to make homemade kvass from black bread
it delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.
Recipe:
- 500 g black bread cut into cubes and dry in the oven
- Add 5 liters of water to the breadcrumbs and leave for 48 hours
- Add 5 g of yeast and a glass of sugar, leave to infuse for a day
- Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
- AT ready drink you can put a few raisins and refrigerate
homemade kvass from black bread
it tasty addition for beer or first courses. The croutons are fragrant and crispy.
Recipe:
- Melt in a frying pan 100 g butter and add 3 cloves of grated garlic, salt and garlic powder to the liquid
- Pour mixture over diced rye bread
- Place on a baking sheet lined with foil and leave to hot oven for 15 minutes
Black bread croutons for beer with garlic recipe in the oven
Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.
Recipe:
- Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
- Cut into cubes and leave
- Pour 70 ml into the pan olive oil. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
- Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C
- Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
- Slice fresh rye or Borodino bread and brush with dressing
- Fry in a pan with oil until golden brown
Highly tasty breakfast or addition to soup.
Recipe:
- Fry slices of black bread in a pan with butter
- While the pieces are hot, rub with garlic and sprinkle with salt.
- Grate cheese on a fine grater and sprinkle with hot pieces
This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a pan.
If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.
it great snack on the holiday table. To prepare it, take stale bread, it is better cut.
Recipe:
- Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
- In a separate bowl, mix softened butter with chopped dill and coriander
- Lubricate fragrant oil pieces
- Place a piece of fresh cucumber on top
- Place slices on cucumbers spicy herring, stab with skewers
It's delicious and very cheap snack to festive table.
Recipe:
- Toast the bread in a toaster or dry pan and cut diagonally
- Lubricate the slices until cool with chopped garlic
- Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
- Lay a fish on the cucumbers. Buy sprats in oil
This is a great addition to your holiday table. You can cook for the New Year.
Recipe:
- Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
- Lay on top cream cheese, sprig of dill
- Place slices of salted or smoked pink salmon or salmon on top
it cheap salad that will satisfy your hunger summer time. The taste is very unusual.
Recipe:
- Cut stale rye bread into small cubes and pour over unrefined butter
- Chop the onion into half rings
- Cut the tomatoes into half rings and add to the bread and onions
- Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir
If you watch your figure, prepare a dessert of rye bread.
Recipe:
- Take three pieces sour apples and cut them into slices
- Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
- Put rye bread in the freezer for 2 hours and grate on coarse grater sprinkle with sugar
- Grease the form with butter and sprinkle with breadcrumbs
- Lay out half of the black crumbs, and apples on them, sprinkle with grated crumbs again
- Bake in the oven for 20 minutes
Is it possible to add brown bread to cutlets?
If you want to cook cutlets, but not at home white bread, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to minced meat and the rest of the ingredients. Meatballs are prepared as usual.
Butter is not the best useful product, but in combination with black bread and honey, you get a delicious and healthy breakfast.
Useful properties of black bread with butter and honey:
- Increases immunity
- Helps to set the intestines to work properly throughout the day
- Nourishes the brain and improves its functioning
- Improves intestinal peristalsis
- Removes toxins and waste
- Helps reduce high blood pressure
- Fights cough and SARS
Black bread calories
The difference between varieties of different black bread will be significant. It has to do with the ingredients used.
- Borodinsky - 264 calories
- "Darnitsky" - 200 calories
- Cereal - 228 calories
- bran - 266 calories
It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.
If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.
VIDEO: The benefits of rye bread
