Rye-wheat bread. Recipe in the oven with yeast, sourdough in a slow cooker, bread machine with bran, seeds, dried fruits

Posting in group: Baking

Bread is an integral part of the diet. The product is used in nutrition mainly as an addition to main dishes (soups, salads, vegetable stews) to quickly satisfy hunger. Moreover, the most satisfying and nutritious (when compared with wheat and rye) is rye-wheat bread.

Rye saturates the product with nutritional properties, and wheat allows you to quickly satisfy your hunger. It has been noted that bread made independently in the oven or bread maker is more useful.

Classic recipe with yeast in the oven

Rye-wheat bread baked in the oven with yeast turns out fragrant, as well as with a delicate crumb and a crispy crust.

What ingredients will you need?

The composition of the rye-wheat bread dough includes:

• sifted or peeled rye flour – 110 g;
• wheat flour (only high quality) – 125 g;
• salt (sea salt allowed) – 10 g;
• granulated sugar (you can use dark) – 12 g;
• granulated yeast – 4 g;
• sunflower vegetable oil, refined – 20 ml;
• filtered warm water (temperature approximately 40 degrees) – 200 ml.

Rye-wheat bread with yeast in the oven, recipe.
This recipe does not require a loaf pan.

Step-by-step cooking process

The steps for decorating rye-wheat bread are arranged in the following order:

1. Pour water into a wide dish, add granulated sugar and add salt.
2. Stir the water until the crystalline components dissolve.
3. Next, you need to add yeast and rye flour to the water. Stir the ingredients until the rye lumps are eliminated and the yeast is dissolved.
4. After this, you should sift the wheat flour in portions and add it to the dish with the rest of the ingredients.
5. Finally, you need to pour oil into the dough and at the same time coat your hands with it. Continue kneading the dough by hand.
6. Next, you need to sprinkle the baking sheet with flour (wheat) and place the dough in the shape of a bun on it. The dough also needs to be sprinkled with flour.
7. Form a kind of frame out of foil (you can use a wide dish or frying pan) and cover the dough with it. Leave the dough to rise for approximately 40-60 minutes.
8. Then the baking sheet must be placed in the oven, heated to 175-180 degrees, and the bread must be baked for about 40-50 minutes.

The finished bread must be removed from the oven and left to cool on a baking sheet, covered with a thick cloth. Cooling time is at least 10 hours. It is not recommended to transfer the product from the baking sheet to another container.

Description of preparation:

To make healthy yeast-free bread, you first need to remove the starter.
After preparing the dough, add any seeds or seeds of your choice to the dough. I used a mixture of flax, sesame, sunflower and pumpkin seeds. Although the whole process will be long, it will not require much effort from you, the most difficult thing is to wait until the bread is ready to eat. I’ll tell you more about how to make rye-wheat bread in a step-by-step recipe. Cook with pleasure and health! Purpose: Inexpensive Main ingredient: Dough / Yeast-free dough Dish: Baking / Bread Geography of cuisine: Russian cuisine

Rye-wheat sourdough bread in the oven

Rye-wheat sourdough bread in the oven can be prepared with the addition of seeds, dried fruits and other ingredients. It is not necessary to use a “strong” starter.

Thanks to wheat flour, the dough rises well even with “young” sourdough.

What ingredients will you need?

To bake a loaf of rye-wheat sourdough bread you will need:

• ready-made rye sourdough (you can make it yourself or purchase it at a specialized bread store) – 40 g;
• sifted rye flour – 180+40 g (for fertilizing the sourdough);
• fine wheat flour – 100 g;
• filtered water (desirable temperature 25 degrees) – 220+50 ml (for feeding the starter);
• fine crystalline salt – 10 g;
• syrup from water and honey in a ratio of 1:1 - 20 ml.

This quantity of ingredients produces a loaf of bread weighing about 450 g.

Step-by-step cooking process

When using ready-made sourdough, the process of making rye-wheat bread consists of the following steps:

1. Initially, it is necessary to keep the finished starter at room temperature for about 1 hour.
2. Then pour approximately 50 ml of water into the starter and add approximately 40 g of rye flour. Mix the ingredients and let the sourdough “eat”. This takes about 2 hours. If the manipulations are carried out correctly, the starter will increase in volume.
3. Of the resulting mass of sourdough, only 40 g is used for the dough. The remaining sourdough should be transferred to a sealable container and stored in the refrigerator until the next baking.
4. Place the finished starter in a dish and mix it with water.
5. Mix both types of flour and divide the flour mixture into 2 parts.
6. Pour one part of the flour mixture into the contents from point 4. Mix the ingredients with a spatula until you obtain a dough with a uniform texture.
7. Cover the dish with the dough with a clean cloth and keep at a temperature of 22-25 degrees for 5 to 10 hours. The period of time depends on how “strong” the starter is used. The dough is considered ready for kneading bread after increasing in volume by 2-3 times. Important. If you leave the dough too long, it will begin to gradually sink and the bread will not turn out “lush.”

8. After preparing the dough, you need to pour the rest of the flour mixture into it, add salt and pour in the syrup. Mix the ingredients until all lumps are eliminated.
9. Next, using a spatula, transfer the dough into a bread pan and carefully level it. To prevent the dough from sticking to the spatula, it should be dipped in clean water.
10. Seal the mold with cling film and wrap with a towel. The room temperature should be in the range of 22-25 degrees.
11. When the dough in the mold has increased in size by approximately 2-3 times (it may take from 3 to 12 hours), the bread can be placed in the oven.
12. For baking, the oven must be heated to 200 degrees. The rack for the dough pan should be installed in the middle of the oven, and a container of water should be placed on the lower level.
13. Next, you need to place the pan with the dough in the oven and bake at 200 degrees for approximately 10 minutes.
14. After this, the temperature must be reduced to 190 degrees and baking continued for another 55 minutes.
15. When the baking time is over, you must turn off the oven, but the pan with bread must be removed from the oven after 15 minutes.

The finished bread should be wrapped with a thick towel along with the mold and left to “rest” for approximately 10-12 hours.

Cooking a dish step by step with photos

Step 1

To make homemade wheat-rye bread without yeast, we need ready-made rye sourdough with 100% moisture, rye flour (any flour will do - wallpaper, peeled or sifted), wheat flour (I took first grade), water and salt.

Step 2

Experienced bakers write that the amount of starter should correspond to the amount of flour used in making bread. I have 600 grams of sourdough and the same amount of flour. Pour the starter into a large bowl (we have it at room temperature, ready to use).

Step 3

Add 340 grams of warm water - I don’t measure the temperature, I just test it with my finger. It should be pleasantly warm, the water should never be hot. Mix everything.

Step 4

Now sift 2 types of flour and salt into the diluted starter.

Step 5

Knead the dough for a short time - you want the flour to be moistened and there are no lumps of flour. The dough turns out sticky - this is normal for rye. The consistency is not very tight - I deliberately did this so that the bread would not be too dense. It is most convenient to knead the dough by slightly moistening your hands with water.

Step 6

We cover the bowl with cling film, in which we make many punctures with a toothpick (this way the dough will breathe, but will not dry out). The dough should be allowed to rest in a warm place for half an hour. Now I’ll tell you how I create heat: I turn the oven on to maximum for literally a couple of minutes, then turn it off. Place the dough in a bowl on a wooden cutting board and place it in the oven. At first it’s quite warm, so I keep the door open, then close it when my hand feels pleasantly warm. The dough rises in 30 minutes. The photo may not clearly show how well the dough has risen, so look further.

Step 7

We transfer the dough to the work surface - here you can clearly see how bubbly and porous it is. Now you need to knead it thoroughly. The dough is very sticky, but I don’t use additional flour to avoid clogging it. A scraper will help a lot here (I forgot to take a photo, but I think you know what it looks like). The kneading lasts approximately 5-7 minutes.

Step 8

Next we send the dough for proofing - decide for yourself how and in what way. In this case, I decided to bake the hearth bread on a baking sheet, so my dough rested in a proofing basket, which I lined with a natural towel and generously sprinkled with wheat flour. No basket - use a suitable bowl or pan. If you do not sprinkle both the towel and the dough, it will stick tightly to the fabric. Cover the top of the dough with a towel. If you bake bread in a pan, simply grease it with butter. Leave the dough in a warm place until the dough has doubled in size.

Step 9

This is what the dough looked like after 2.5 hours - it had risen perfectly. And without a gram of yeast! Use a brush to shake off excess flour.

Step 10

We transfer the future bread (if you bake with a hearth, like me) onto parchment paper. From the proofing pan, this is done by simply but gently turning. I also removed the excess flour with a brush, as it turned out to be a rather thick layer. Half an hour before baking the bread, turn on the oven (250 degrees) with a baking sheet to warm up, placing a deep bowl with boiling water at the very bottom. This is a steam bath that will help us rise the bread for the first 15 minutes.

Step 11

So, carefully transfer the workpiece along with the paper onto a hot baking sheet (it was heated in the oven). We bake the bread for the first 15 minutes at 250 degrees for steam (there is a pan with boiling water at the bottom of the oven)

I also create steam by simply pouring water from a glass (about 100 ml) onto the bottom of the hot oven. Then remove the steam and bake the bread until ready for another 40 minutes at 190-200 degrees. We check the readiness of our bread by tapping on the crust - the sound should be as if there is emptiness inside. If you're not sure, you can also pierce the bread with a wooden skewer, which should come out clean.

Step 12

Cool the finished bread on a wire rack, then wrap it in a towel made of natural fabric. This is necessary so that the crust is not oaky. Surely you will say that the bread is cracked. Yes, I know. But this is due to the fact that the dough is not dense and I baked it not in a mold, but on a baking sheet. For me he is the most beautiful!

Step 13

My handsome guy turned out to be very big - 1 kg 200 grams. You can make 2 600 gram loaves from this amount of ingredients, or simply halve the proportions to make 1 loaf.

Just look at the crumb! I cut myself a piece, spread it with butter and milk... Here it is - HAPPINESS!

Rye-wheat bread in a slow cooker

Rye-wheat bread can be prepared using a multicooker. In this case, the process is divided into 3 main stages: kneading the dough (done manually); rising the dough (in the multi-cooker you should set the “yogurt” or “multi-cook” program with a temperature of 30 degrees) and baking (the multi-cooker should be switched to baking or left in the multi-cooker program, but change the temperature to the one specified in the recipe).

The texture of the finished bread will be softer than when baked in the oven.

What ingredients will you need?

To bake rye-wheat bread in a slow cooker you need to prepare:

• wheat flour, only high quality - 200 g;
• rye grain flour, sifted or peeled – 100 g;
• purified water at a temperature of 25-30 degrees – 200 ml;
• vegetable oil from sunflower seeds (refined) – 15 (in dough) +30 ml (for greasing hands, bowl and bread);
• granulated yeast (baker's) – 5 g;
• granulated sugar. It is allowed to use brown - 12 g;
• It is undesirable to use coarse salt – 5 g;
• baking powder – 5 g.

To increase the nutritional value of bread, it is recommended to include approximately 50 g of sunflower seeds, bran or flax in the recipe. To bake bread, you need to prepare a special bowl for the device with a capacity of 3 liters.

Step-by-step cooking process

When creating rye-wheat bread in a slow cooker, you should follow the steps.

Kneading the dough:

• Initially, it is recommended to saturate both types of flour with oxygen using a sieve (sift the ingredients):
• Pour flour (both types), granulated sugar and yeast into a suitable bowl. To make the dough rise faster, baking powder should be added to the flour mixture. Mix the products thoroughly;
• in a separate container you need to combine water with salt and vegetable oil;
• pour the aqueous solution into the flour mixture and knead the dough by hand. To prevent the dough from sticking too much to your palms, it is recommended to grease your hands with vegetable oil;

• During the kneading process, you need to carefully introduce the seeds into the dough.

Rising dough:

• coat the prepared baking bowl with vegetable oil;
• Form the dough into a ball and place it in the bowl. Important. The dough will “rise”, so the edges of the “bun” should not reach the sides of the bowl;
• Place the bowl of dough in the device and select the “yogurt” or “multi-cook” program (whichever is available). Set the timer for 60-90 minutes;
• approximately 30-45 minutes from the start of the program, you need to knead the dough.

Baking bread:

• after the dough has risen again, it is recommended to carefully coat the top part with vegetable oil;
• turn on the device in the “baking” or “multi-cook” mode (whichever program is available) for 60 minutes.

After the timer signal, the bowl must be removed from the multicooker and wrapped in a towel. Rye-wheat bread should “rest” for approximately 8-10 hours.

How to make whole grain rye bread

The recipe contains malt, which gives an original taste and aroma. But without this component everything works, you just need to add a little more flour.

Ingredients

• 1 tbsp. whole grain flour;
• 3 tbsp. rye;
• 12 g salt;
• 35 ml oil;
• 5 g baking powder;
• 25 g sugar;
• 430 ml water;
• 10 g yeast (sachet);
• 4 spoons of malt.

Preparation:

1. Brew the malt with a glass of hot water and let it brew.
2. Heat the rest of the water, mix with yeast, leave for five minutes.
3. Add salt, sugar, steamed malt. Bring until smooth.
4. Mix wheat flour with ripening agent, pour into the dough, start kneading, gradually adding peeled rye flour.
5. While kneading, add vegetable oil in parts. Knead with your hands until smooth.
6. Leave the dough under the napkin for 1.5 hours, then lightly knead, transfer to the mold, smooth the top with a wet hand to obtain a smooth top. Leave for another half hour and let it rise.
7. Bake grain bread at 180 degrees for about 45 minutes, the exact time depends on the height of the pan.

This recipe sometimes contains coriander, which gives a pleasant spicy aroma. It is advisable to take whole grains and grind them yourself; freshly ground powder does not smell so good.

Rye-wheat bread in a bread machine

Rye-wheat bread (it is more difficult to prepare the product in the oven than in a bread machine) if prepared correctly can not go stale for up to 5 days. And the malt included in the dough gives the baked goods a darker color and a pronounced rye aroma.

What ingredients will you need?

To bake rye-wheat bread with malt you need to purchase:

• granulated yeast – 10 g;

• high quality wheat flour – 225 g;
• rye flour, sifted – 325 g;
• rye malt (dry) – 40 g;
• liquid honey (you can use buckwheat) – 50 g;
• filtered water, boiling water – 80 ml;
• sea ​​salt (can be replaced with table salt) – 15 g;
• purified sunflower oil – 30 ml;
• ground coriander seeds – 2 g;
• Warm purified water (temperature 30-35 degrees) – 330 ml.

If you need to bake a small loaf of bread, then the amount of ingredients should be reduced proportionally.

Step-by-step cooking process

The baking scheme for rye-wheat bread with malt in a bread machine consists of the following steps:

1. First of all, you need to prepare the malt. It should be placed in a bowl, pour boiling water over it and mix thoroughly. Leave the ingredient to cool to approximately 40 degrees.
2. Then you need to pour the yeast into the bread machine bucket.
3. Sift and combine both types of flour. Pour them into a bucket with the yeast.
4. Next, on top of the flour, you need to add salt, pour in vegetable oil and add honey. And also add coriander and transfer the cooled malt.
5. Finally, pour warm water into the bucket.

6. After this, the bucket with the ingredients must be placed in the device and the “rye bread” program must be selected. This program includes:

• kneading the dough for about 10 minutes. During the kneading process, it is advisable to use a spatula to remove the dough stuck to the walls;
• "rising" of the dough. This stage takes about 45-60 minutes. At this point, it is prohibited to open the lid of the device, otherwise the product will not turn out magnificent;
• baking bread. While the bread is baking, the device must not be opened. This process takes approximately 120-140 minutes.

The total baking time for bread in a bread machine takes approximately 3.5 hours. In this case, the device completes all stages independently. After the end of the program, the device emits a signal. Next, the finished bread must be very carefully removed from the bucket and wrapped in a thick, clean cloth. The product must cool for at least 6 hours.

Traditional sourdough bread

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. Preparing the dough takes longer than baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. You can pamper adults and children with rye custard bread.

Ingredients

• flour, wheat – 350 g, rye – 200 g;
• water – 0.5 l;
• pressed yeast – 30 g;
• sugar – 2 tbsp. l.;
• salt – 1 tsp;
• dry malt – 2 tbsp. l.

Preparation

1. Mix two tablespoons of malt with wheat flour and brew with hot water.
2. Mix the dough thoroughly with a fork. Leave it aside to cool.
3. In another bowl, dilute the yeast with a glass of warm water, add sugar and salt.
4. Add the brewed dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
5. Knead thoroughly, form into a loaf, and place in the pan.
6. Place the rye bread in the oven for 50 minutes.

Rye-wheat bread with dried fruits in the oven

Rye-wheat bread with dried fruits is recommended for breakfast or snack.

The product not only quickly satisfies hunger, but also normalizes intestinal activity.

What ingredients will you need?

To create rye-wheat bread with the addition of dried fruits you will need:

• wheat flour, only high quality - 300 g;
• rye flour, peeled – 100 g;
• dry rye malt – 12 g (the ingredient is optional);
• high-quality refined vegetable oil – 15 ml;
• pitted dried apricots (prunes can be used) – 50 g;
• granulated sugar (can be replaced with flower honey) – 25 g;
• granulated yeast – 5 g;
• salt – 5 g;
• purified water – 310 ml.

If desired, you can include ground nuts in the dough.

Step-by-step cooking process

When baking rye-wheat bread with the addition of dried fruits in the oven, you need to follow the following steps:

1. Initially, you need to prepare a biga (this is a cold dough, used mainly for baking bread). For biga you should: pour 70 ml of purified water into a suitable container, add yeast into it and dissolve it; then you need to add 35 g of wheat and rye flour to the water with yeast. Stir products until lumps are eliminated; cover the container with a clean cloth and place in the refrigerator for approximately 24 hours; After 24 hours, the biga should increase in volume by 2 times.
2. When the biga is ready, you need to pour the remaining 240 ml of purified water into a suitable container and heat it to about 40 degrees.
3. Add granulated sugar and salt to the water. Stir the products until the crystals of the bulk ingredients dissolve.
4. Then you need to soak the dried apricots for about 15 minutes in warm water. Wash and dry the dried apricots.

5. Next, the dried apricots should be chopped very finely with a knife or blender.
6. Add chopped dried apricots and vegetable oil to the water from step 3.
7. After this, you need to carefully transfer the biga into the mixture from point 6. Mix the ingredients.
8. Sift the remaining wheat and rye flour. Mix the ingredients and add malt to them. Mix the ingredients again.
9. Add the flour and malt mixture to the contents from point 7. Knead the dough by hand. Since the dough turns out sticky, it is recommended to periodically coat your hands with oil.
10. Transfer the finished dough into a bread pan (it must first be coated with oil). Cover the molds with a clean cloth and let the dough rise.
11. When the dough “grows” (it should increase approximately 2-3 times), the bread is ready for baking.
12. Preheat the oven to approximately 170 degrees and place the mold with the dough in it. Bake the bread for approximately 50-60 minutes.

At the end, the finished bread (without removing it from the mold) needs to be wrapped in a towel and allowed to “rest” for about 8 hours.

A simple and tasty recipe for rye bread for a bread machine

If you have a bread machine at home, making rye bread is much easier. The following is a recipe with the addition of honey, but if desired, it can be completely replaced with granulated sugar.

Take:

• 10 g yeast;
• 30 g honey;
• 25 g sugar;
• 310 ml water;
• 150 g rye flour;
• 340 g white;
• 30 g butter;
• 1.5 tsp. salt.

Step by step instructions:

1. Pour warm water into the bread machine, immediately add sugar, add yeast and salt. We give it about ten minutes to activate.
2. As soon as a small foam appears, add the remaining ingredients according to the list and knead.
3. Turn on the long baking mode. The Russian Chef program is perfect. It lasts 3.5 hours.
4. Take out the finished rye bread. To prevent it from getting damp, cool on a wire rack.

Each bread machine has its own characteristics, so you should select a program taking into account your device and the recommendations in the instructions for use.

Spicy rye-wheat bread in a bread machine

The baked goods are perfect for making sandwiches during the holidays. Bread can also be served as an addition to first and second courses.

What ingredients will you need?

Before you start baking, you need to prepare:

• dry yeast – 10 g;
• flour from wheat grains, only the highest grade - 225 g;
• peeled rye flour – 325 g;
• buckwheat honey – 50 g;
• purified water (temperature 30 degrees) – 330 ml;
• salt – 15 g;
• purified vegetable oil – 30 ml;
• canned green olives without pits – 70 g;
• small chili pepper – 1 pc.;
• dry garlic flakes – 10 g.

If desired, you can add about 2 g of mustard powder to the dough.

Step-by-step cooking process

When preparing savory rye-wheat bread in a bread machine, you need to follow the following steps:

1. Chili peppers need to be de-seeded and very finely chopped with a knife. It is recommended to carry out manipulations using medical gloves to avoid burning the skin of your hands.

2. Then you need to cut the olives into thin slices.
3. Pour into the appliance bucket: yeast, both types of flour and garlic flakes.
4. Mix water with honey, salt and vegetable oil.
5. Carefully pour the aqueous solution over the bulk ingredients.
6. Finally, you need to put olives, chili peppers and mustard (if it is included in the list of products) into the bucket.
7. Next, the process of baking bread in a bread machine is carried out as standard. You must select the “rye bread” program. The average cooking time is 3.5 hours.

The finished savory rye-wheat bread should be cooled for at least 10 hours, wrapped in a clean cloth.

What are the benefits of rye bread?

It is noteworthy that the recipe for making classic rye-wheat bread has not changed since ancient times. To add these valuable baked goods to your diet, just have a few simple ingredients on hand.

Despite the fact that rye-wheat bread itself has a low calorie content, many, when trying to lose weight and adjust their diet, decide to stop eating bread. In fact, this is recommended only in cases where the body will receive all the necessary substances from other foods. If this is not possible, then you should not completely exclude bread from your diet.

The advantages of rye wheat bread, due to which it is actively recommended for consumption by nutritionists and doctors, include:

1. Small percentage of calories. The more rye flour, the more healthy the bread will be.
2. High content of nutrients and vitamins. Rye grains are similar in composition to wheat grains. However, during the cooking process, such bread retains more benefits than white bread.
3. Content of solid indigestible fibers. The so-called fiber that rye bread is rich in is indispensable for normal digestion.

If bread is made from healthy ingredients and does not contain harmful additives, its consumption has a positive effect on the condition of our body.

Useful tips and tricks

Rye-wheat bread in the oven, slow cooker or bread machine can be prepared at home. In this case, it is necessary to first familiarize yourself with the basic intricacies of creating dough and decorating baked goods, otherwise the finished product will turn out with sticky pulp, and the taste and aroma of the flour mass will not be fully revealed.

Basic rules for decorating bread at home:

After cooking, rye-wheat bread should rest in the pan, covered (the product should be covered with a thick towel) for at least 12 hours. These rules do not change depending on the baking method (oven or microwave). If you ignore this point, the crumb of the product will stick together during the cutting process, even if the other rules for baking bread have been followed.

Ingredients

For 1 loaf weighing approximately 650 g:

• 20 g of pressed fresh yeast (or three times less dry);
• 0.5 tablespoon of sugar;
• 200 ml water;
• 1 teaspoon salt;
• 3 tablespoons of vegetable oil;
• 250 g wheat flour;
• 230 g rye flour.

I took approximately equal amounts of flour; quantity may vary slightly.

How to bake:

As always when preparing yeast dough, we make a dough to activate the yeast. For fresh ones, grind them with sugar with a spoon, dilute them with half warm water, add about a glass of sifted flour and stir. You see what an interesting rye dough it turns out to be: light brown! And it smells special. Place in a warm place for 15-20 minutes, covered with a towel.

For active dry yeast (granules): mix with sugar, add warm (36-37C) water, wait 15 minutes until a fluffy foam appears.

For quick dry yeast (powder): you can immediately combine it with flour and knead the dough.

The dough came up and became a fluffy “cap” with bubbles inside. The yeast is doing its job perfectly, so we will continue! Pour in the rest of the water - warm, if it has cooled down, warm it up a little.

Add sifted flour of both types in portions, in about 3-4 additions: add and mix. Salt the dough.

Along with the last portion of flour, add vegetable oil: I added two tablespoons of refined sunflower oil and 1 spoon of mustard oil: with it, any baked goods are much tastier and more aromatic.

Knead the soft, pleasant, warm dough for about 5 minutes; you don’t need to add a lot of flour so that it doesn’t turn out too hard and the bread becomes dense. If it sticks just a little, it's not a big deal. Dust the bowl with flour, place the dough, cover with a clean towel and put in a warm place for an hour - rise.

When the dough has doubled in size, gently knead it with your hands, form a loaf and place in a mold greased with vegetable oil.

Let's turn on the oven to slowly warm up, and place the pan with bread on the stove or on the open oven door - let it rest.

When the loaf grows, grease it with a silicone brush with a mixture of flour and water (1 tablespoon of flour for 2 tablespoons of water), and sprinkle with caraway seeds.

I put the bread in the oven for 20 minutes at 170C, and then increased it to 200C and baked for another 10 minutes until done (dry skewer). The result was a baked crumb and a tender crust, but the top sagged a little. And then I remembered that when baking bread, it is generally recommended to first set it to 200-210C, creating steam in the oven after a minute, three and ten, and then reduce the temperature and bake until done - then a crispy crust will form. But even in this version the bread turned out very tasty. Taking it out of the oven, I covered the loaf directly in the pan with a damp towel for five minutes, and then carefully prying it around the edges with a knife, shook it out of the pan and set it on a wire rack to cool.

And in the morning we sliced ​​and tried homemade wheat-rye bread!

That's how beautiful it is! And also healthy and tasty.

Time-tested recipe for delicious wheat-rye bread with yeast

Everyone has a hobby, some go fishing, some are into photography, and I bake bread.
And in this article I will share one of my best recipes for making yeast wheat-rye bread. How does a cooking article relate to the main theme of this blog, you ask? My answer is this: I present to your attention not just a recipe, but a technology for making bread at home, without the use of specialized kitchen devices such as dough mixers and bread machines. That is, anyone can bake bread according to my recipe.