Rye bread in a slow cooker. Recipe for rye bread in a slow cooker. Secrets and subtleties of making rye bread. Recipes for rye bread in a slow cooker

Useful tips for cooking rye bread in a slow cooker

The secret of successful bread, both black and white, lies in strict adherence to the proportions of the components indicated in the recipe. If you make the dough too liquid, the bread will turn out sticky and heavy, and the dough, filled too much with flour, will be hard and dry out quickly.
The dough must be kneaded until it becomes elastic and does not stick to your hands. Thoroughly kneaded dough of sufficient softness will give the desired porosity to the finished bread.
You cannot over-expose the loaf during proofing, otherwise deep cracks will appear on its surface during the baking process.
If you want the loaf to rise evenly, stick dry hollow pasta into it in several places before baking.
Rye bread should be baked using good, dry and soft flour. It’s not difficult to check its quality: squeeze it in your fist and see if the lump crumbles well. If it’s good, then the flour is suitable for baking.
Sifting flour, especially for making bread, is a must. This way more oxygen gets into it, and the finished bread turns out airier.
White wheat flour is often added to the dough for rye bread. Its proportions relative to other components must also be strictly observed.

Rye bread with milk in a slow cooker

Of the simplest, one might say, classic recipes, bread with milk is quite popular. We will not prepare a starter for it, but will use dry yeast - the simplest but most effective option. Here are the ingredients we need for this recipe:

rye flour – 450 g;
white flour – 3 tbsp;
water – 100 ml;
milk – 320 ml;
dry yeast – 11 g;
salt – 2 tsp;
sugar – 1 tsp;
sunflower oil.

Let's bake rye bread with milk in a slow cooker according to the instructions:

Measure flour according to instructions, mix and sift into one bowl.
Add dry yeast; no need to dissolve it in water first. Also add sugar and salt. Mix all dry ingredients.
Now you can add liquid to the dough. Please note that it should be slightly warm, approximately the same as body temperature. Therefore, heat water and milk on the stove and pour into the flour. Do not overheat the liquid, otherwise the yeast will not work and the bread will not rise.
Mix the dough with your hands, and since it will periodically stick to your hands, grease them with vegetable oil from time to time. At first it is convenient to knead in a bowl, and then on a sprinkled table. Try to ensure that the dough reaches the desired elasticity.
Place it back into the bowl and cover. Place in a warm place and let it rise there for about an hour.
Grease the multicooker mold, knead the risen dough and transfer it there. Place the appliance on preheat and let the bread rise for 30 minutes. By the way, in some models the heating function produces too high a temperature. Therefore, you can use other modes with a temperature of about 40-45 °C or warm up the bowl for about 5 minutes, then turn it off and send the dough there.
Activate the “Baking” or “Bread” option and bake rye bread in a multicooker at a temperature of 150 °C for 1 hour. After about 40 minutes from the start of the process, turn the loaf upside down so that a crust forms on all sides.

Ingredients:

1 packet of yeast (11 g)
2 cups rye flour
700 g wheat flour
1 incomplete art. l. coarse salt
1 tbsp. spoon of sugar
2 tbsp. l. vegetable oil (optional)
500 ml warm water

This time I kneaded the dough for rye bread in a bread machine. I placed the ingredients in the bucket in the order described in the recipe.

If the dough is kneaded by hand, then you need to dissolve the yeast in warm water, add salt, sugar, and vegetable oil. Mix. Gradually stir in flour. You don’t need to pour in all the flour at once; you may not need all of it, because there are different types of flour. The dough should not be tight, but it should not stick to your hands.

For example, when kneading the dough in a bread machine with wheat flour, I needed 100 grams less than when kneading the dough by hand. For kneading in the bread machine it took: 600 g of wheat flour and 260 g of rye flour (2 cups of 200 ml). I weighed everything on a kitchen scale.

Place the bowl with the dough in a warm place, the dough should double in size, in the summer it usually takes 40 - 50 minutes to proof, in the winter - 60 - 80 minutes.

You can melt the dough in a multicooker; to do this, put the dough ball in the multicooker, turn on the “heating” and let the multicooker warm up a little, then turn it off and leave the dough alone.

Here is our suitable dough:

After the dough has risen, put it on the table, knead it again and form a ball.

Place our dough ball into a greased bowl and reheat the multicooker using the “keep warm” mode (10 - 15 minutes).

Let the bread rise, for me it usually rises until the last bits of rice (usually it takes 40 - 50 minutes).

The dough has risen, close the lid, set the “baking” mode:

We bake bread with rye flour in a Panasonic multicooker in the “baking” mode for 60 minutes on one side and 40 minutes on the other.

This is what rye bread will look like in a slow cooker after 60 minutes of baking:

And this is the bread upside down:

You need to turn the bread over very carefully, it is best to use a large towel, wrap the bowl with the towel and turn the bowl over onto the table with it.

Carefully remove the finished rye bread from the multicooker and let it cool, covering it with a towel.

The bread turns out very tasty, soft and fluffy. Bon appetit!!!

Ingredients:

3.5 cups rye flour (450-500g.)
3 tbsp. wheat flour
11 gr. dry yeast (small packet)
2 multi-cups milk (320ml)
100 ml water
1 tsp Sahara
2 tsp salt
vegetable oil for greasing the mold

I would like to tell all lovers of home baking about rye bread, which, unfortunately, is often ignored. In Rus', such bread was known already in the 11th century and for a very long time was considered the lot of the poor, while wealthy people preferred white bread. Let me note that in terms of biological value, rye bread, or, as it is also called, black bread, is healthier than its white relative and contains more vitamins and amino acids, although it is heavier for the stomach. But, be that as it may, eating properly prepared rye bread is a real pleasure; everyone in my family likes it.

I would like to bring to the attention of the site’s readers an interesting recipe for rye bread in a slow cooker. In my PHILIPS HD3077/40 it turned out just great, an order of magnitude better than what is sold in the store. Try it, homemade rye bread in a slow cooker - it’s very tasty!

Rye bread with honey and chocolate in a slow cooker

This recipe for rye bread in a slow cooker is more unusual, but the preparation procedure is also quite simple. The following is used in baking:

white wheat flour – 300 g;
rye flour – 200 g;
sugar – 2 tsp;
salt – 1 tsp;
honey – 50 g;
dry yeast – 2 tsp;
milk – 150 ml;
water – 180 ml;
dark chocolate (at least 70% cocoa) – 20 g;
cumin – 1 tbsp;
sunflower oil – 3 tbsp.

Here's how we prepare this rye bread in a slow cooker:

Pour milk and water into a bowl or small saucepan and set to heat on the stove. Crumble chocolate there and add honey. Stir all this over medium heat, letting it melt but not boil. When the honey and chocolate dissolve, remove the liquid in the saucepan and cool to 35-40 °C.
Sift white flour together with rye flour and add sugar, caraway seeds, salt, and yeast. Mix, pour in warm liquid and vegetable oil and begin preparing the dough. First we knead it in a bowl, then on the table. The process will take 5-10 minutes, during which the dough will become elastic. Lubricate your hands periodically with oil.
Form the dough into a ball and let it rise in a bowl in a warm place for about 50 minutes, being sure to cover it with a towel.
Then transfer the dough into the multicooker bowl and keep warm for another half hour. Then select the “Baking” or “Bread” program and bake rye bread in a multicooker for 1 hour at a temperature of 180 °C.

Homemade Bread Recipes

Rye flour differs from wheat flour in its high content of fiber, vitamins and beneficial amino acids. Another difference is the difficulty of kneading rye dough at home. It is stickier, heavier, capricious and requires skillful handling during kneading. However, homemade rye bread is healthier because natural and high-quality ingredients are used during preparation. Also, rye bread contains fewer calories than white bread, and can be baked with various additives: spices, herbs, honey, molasses, nuts, berries, etc.

Classical

If you have little experience working with rye dough, you can bake rye-wheat bread. This is easy to do in a slow cooker:

take 250 g of wheat flour and 100 g of a mixture of buckwheat and rye flour;
40 g dark honey;
15 g each of fermented malt and pine nuts;
10 g baker's yeast;
1/2 tsp. caraway;
about 300 ml of water;
10 ml olive oil;
a little salt.

Mix the flour and sift several times, add all the dry ingredients and mix well. Pour water (room temperature), honey and oil in a thin stream. Grease the multicooker bowl with vegetable oil and place the kneaded dough. Close the lid.

Then select the “multi-cook” program, temperature - 40 ° C, heating time - 60 minutes. When the dough has risen, place it on a floured surface, knead it and knead again. The second proofing usually takes no more than 20 minutes. Grease the bowl again with oil and transfer the dough.

To bake bread in the Redmond multicooker, you need to set the “baking” program for 2 hours and press “start”. After an hour, turn the bread over to ensure even baking.

Rye flour bread with warm milk

For another simple recipe for rye bread cooked in a slow cooker, you will need:

baker's yeast - 10 g;
salt - 1.5 tbsp;
rye flour - 0.45 kg;
wheat flour - 50 g;
warm milk - 0.35 l;
warm water - 70 ml;
brown sugar - 2 tbsp.

Dry ingredients are mixed in a deep bowl. Then warm milk and water are poured into the mixture in a thin stream with constant stirring. It's better to use a wooden spoon. Sprinkle the surface of the table with flour, lay out the dough and knead it well until elastic.

Grease the multicooker bowl with oil, transfer the dough and leave for 40 minutes to rise. Be sure to use the heating function. The dough, which has increased in volume, is kneaded and kneaded again. Then the dough is transferred back into the bowl and the cooking time is set to 50 minutes. Turn the bread over and bake for another 20 minutes.

The finished loaf is removed from the bowl, transferred to a board and covered with a towel.

Rye loaf with kefir

To prepare aromatic yeast-free bread in the Redmond multicooker you will need:

1/2 cup each rye flour and oatmeal;
1.5 cups wheat flour;
1 glass of kefir;
2 tsp each soda and breadcrumbs;
1 tsp salt;
1 tbsp. granulated sugar;
50 g butter for the dough + a little for greasing the pan.

The bowl is well coated with oil and sprinkled with breadcrumbs. The ingredients are kneaded into an elastic dough, which is transferred to a bowl as soon as it is no longer sticky. Set the “baking” program and after 30 minutes turn the bread over. After this, bake for another 30 minutes. The finished bread is transferred to a wire rack and left for 30-40 minutes.

Borodino bread

When preparing Borodino bread, an important component is sourdough. It is prepared from 70 ml of water, 70 g of wallpaper flour and 1 tbsp. ready concentrated starter culture. Mix the ingredients and cover loosely with the lid. Over the next 4 days, 20 g of rye flour and 30 ml of warm water are added to it in the morning and evening.

Also, classic Borodino bread requires tea leaves. It is made from 80 g of wallpaper flour and 25 g of fermented rye malt. Add malt and flour to a bowl with 250 ml of boiling water and mix well. For a brighter taste, you can add 1.5 tsp. coriander Remove the bowl from the heat, cover with a lid and place in the oven at 65°C for 2 hours.

Then they begin to make the dough. The starter is mixed with the brew (cooled), 170 g of rye grain flour and 50 ml of water are added. Then add 50 g of pressed yeast. Yeast is not a necessary ingredient, but it makes the dough easier to rise. The dough should be thick. Cover it and leave it warm for 3-3.5 hours. If yeast is used, the time is reduced to 50 minutes.

For the main test take:

100 g rye and 75 g wheat flour;
the whole dough;
100 ml water;
20 g molasses;
30 g brown sugar;
10 g salt.

Sand and molasses are dissolved in water, dough, salt and flour are added. The dough should not turn out thick and steep, and too liquid will stick to your hands. The correct dough is moderately soft and elastic. The bun is left to rest for an hour, after which it is kneaded again and placed in a greased multicooker bowl. The second proofing takes about 90 minutes on the heating mode. Then turn on the “baking” mode for 60 minutes, turn the bread over and cook for another 25 minutes.

Bran breakfast bread

Rye bread with bran can be an excellent addition to breakfast and the basis for sandwiches: it is healthy, light, satisfying and saturates the body with essential vitamins. Bread with bran is especially recommended for people on diets.

To prepare you need:

1 tsp each brown sugar, salt and yeast;
2 tsp cocoa;
260 ml water;
3-4 tbsp. rye bran;
200 g each of rye and wheat flour;
2 tbsp. vegetable oil.

How to bake rye bread in a slow cooker: dissolve yeast in 100 m of water and add sugar. Leave in a warm place for 10-15 minutes. Dissolve cocoa in a small amount of water and add to the revived yeast. Then pour in the oil, remaining water and salt. Pour the liquid into the sifted flour in a thin stream and knead into an elastic dough.

Rye bread with bran is baked in a slow cooker in 2 batches. First, it is given time to rise (usually about 30-40 minutes), then kneaded, transferred to a greased form and baked for 30 minutes. The loaf is then turned over and cooked for about 30 minutes more.

Yeast-free rye bread with mineral water in a slow cooker

Yeast-free bread is considered much healthier than the yeast bread we are used to. It has been proven that it is better absorbed and does not affect the microflora of the intestines and stomach. It is classified as a dietary product and is recommended to be included in children's diets. We will bake rye yeast-free bread in a slow cooker from:

white wheat flour - 1 cup;
rye flour – 1 cup;
sparkling water – 250 ml;
salt – ½ tsp.

Now we prepare rye bread in a slow cooker according to these instructions:

Sift white and rye flour and add salt.
Gently add sparkling water. It does not need to be heated, but before cooking it is better to keep it not in the refrigerator, but on the table so that the water is at room temperature. This dough should not be kneaded too much because it will not rise well.
So, carefully mix the water with flour, and lightly sprinkle the multicooker bowl with flour. Then transfer the dough into it.
Find the “Bread” or “Baking” program and bake rye yeast-free bread in a multicooker at 180 °C for 1 hour. Then turn it upside down and bake the crust for another 20 minutes.

Sourdough rye bread with seeds in a slow cooker

Rye bread is already healthy in itself, but you can always add some other interesting ingredients to it. In this recipe, the benefits of bread will be complemented by flaxseeds, sesame seeds and sunflower seeds. We will prepare baked goods not with dry yeast, but with sourdough. To bake rye bread in a slow cooker you need:

rye flour – 200 g;
white flour – 200 g;
rye sourdough – 500 g;
flaxseeds – 30 g;
sesame – 30 g;
sunflower seeds – 50 g;
water – 170 ml;
salt – 1 tbsp;
sunflower oil – 1 tbsp.

Here's how we bake this rye bread in a slow cooker:

Pour sesame and shelled sunflower seeds into a frying pan without oil and fry for 3 minutes. Then pour them into a bowl, add flaxseeds and soak the whole thing for 1 hour in boiling water.
Sift the flour and combine both types. Pour in the starter at room temperature, slightly warmed water, add salt. Drain the seeds and add them to the dough. Mix the ingredients. The dough will be sticky, so it is better to wet your hands with cool water when kneading.
After kneading the rye dough for about 5 minutes, form a ball out of it, moisten it with water, cover with a towel and place in a warm place for 30-40 minutes.
Knead the expanded dough with wet hands. We grease the bowl in which we will bake, put the dough there and again put it in a warm place for an hour, covering it with a towel. You can warm up the multi-cooker bowl for 5 minutes in the warming program and leave the dough to rise under the lid.
Turn on the “Bread” or “Baking” mode and cook rye bread in a slow cooker at 200 °C for 50 minutes. Then turn the loaf over and bake for another 20 minutes. Hot bread can be greased with butter for a beautiful shiny crust.

Cooking with kefir

Ingredients:

Yeast (fresh) – 0.05 kg;
Sugar – 1 teaspoon;
Kefir – 0.25 l;
Sunflower oil – 3 tbsp. spoons;
Mustard (beans) – 1 teaspoon;
Wheat flour (highest grade) – 0.4 kg;
Egg – 1 piece;
Dill – 3 sprigs;
Salt – 1 pinch.

Preparation:

Remove all foods from the refrigerator in advance so that they reach room temperature.
Pour the kefir into a small bowl and warm it up a little - up to 25 degrees.
Remove kefir from heat and add yeast to it.
Add some salt and sugar to the bowl. Mix everything and set the dough aside for 15 minutes.
Prepare a large, convenient bowl for the dough and crack the egg into it.
Finely chop the washed dill and add it to the egg. Also, add a spoonful of mustard and a spoonful of butter to the bowl.
Pour our dough into a bowl with the egg. Mix everything. The easiest way to do this is with a whisk.
Sift the flour through a sieve and add it to the remaining ingredients. Knead everything thoroughly so that in the end your dough is soft and does not stick to your fingers.
Cover the bowl with the dough and move it to a warm place for 40-50 minutes. Be careful! This dough is sensitive to drafts, so do not open the windows during this period of time.
Grease the bowl with vegetable oil.
Knead the dough a little with your hands and place it in a greased pan.
Set the “baking” mode for 45 minutes.
Once this process is complete, turn the bread over. Let it bake for another 15 minutes.
Our fluffy and fragrant bread is ready.

In this recipe, you can experiment with fillings yourself. For example, you can add fresh basil or Provençal herbs.

We hope that the presented methods of preparing homemade baked goods will help you bake delicious bread, delighting your family.

It has long been believed that the most useful and healthy bread is rye bread. Sometimes rye bread refers to certain varieties of black bread: Borodinsky, Moskovsky, Zhitny and others. The main ingredient of rye bread is rye flour, which is very healthy in its properties and rich in B vitamins.

The taste of rye bread cannot be confused with any other. Many people who go abroad miss the edge of the rye bread.

Rye bread is useful for those people who suffer from cardiovascular diseases, have problems with the digestive system, in addition, it strengthens the immune system and lowers cholesterol. But for those who have gastritis and ulcers, rye bread is strictly contraindicated.

Rye bread with coriander and malt in a slow cooker

Malt together with coriander gives baked goods both a beautiful color and a wonderful aroma. We will also bake this rye bread in a slow cooker using ready-made sourdough, but here is everything we need:

rye flour – 350 g;
wheat flour – 350 g;
water – 300 g;
rye sourdough – 400 g;
sugar – 1.5 tbsp;
rye malt – 3 tbsp;
ground coriander – 1 tsp;
sunflower oil – 70 g;
salt – 1 tsp.

How to bake rye bread with malt and coriander in a slow cooker:

First, prepare the dishes and combine sugar, salt, butter, coriander and malt in it. Heat the water and pour it into the prepared ingredients.
Mix the indicated products and add sifted flour to them. When we have prepared a homogeneous mass, add rye sourdough to it, which should be at room temperature. Knead the dough for 7-10 minutes.
Let's grease the multicooker pan where we will bake the rye bread. Roll into a ball, place in a bowl, and grease the top with vegetable oil.
Let's put the device on heating or turn on a program with a temperature of up to 40 ° C - let the dough rise for 6 hours. Sometimes it takes longer to proof if the starter is not too mature. In any case, you need to wait until the volume of the dough doubles.
When the dough is ready, you can bake bread. To do this, select a baking program with a temperature of 130 °C. First, bake the rye bread in a slow cooker for 50-60 minutes, then turn it upside down and bake for the same amount.

Baking in a slow cooker

You can make delicious diet pies, buns, biscuits and even pizza from rye flour. You can make cherry pie quickly and easily. It will require:

1 cup each of flour and sugar;
3 eggs;
50 g butter;
1 tsp baking powder;
200 g cherries (fresh, frozen or canned).

Beat the eggs with a little salt until thick and fluffy. Add sugar and, continuing to beat, gradually add flour and baking powder. The butter is melted and added to the finished dough.

Place half the dough into the multicooker bowl, place the cherries on top of it, and then the dough again. Baking the dessert takes about 40 minutes.

For banana casserole in a slow cooker take:

1 tbsp. flour;
4 bananas;
1.5 tsp. Sahara;
2 eggs;
0.5 kg low-fat cottage cheese.

Beat eggs and sugar in a blender until thick foam. Separately, beat the cottage cheese and flour. Everything is mixed. Bananas are finely chopped. Place half of the bananas in the multicooker bowl, the curd mass on top of them and the remaining bananas on top. Bake for 45 minutes.

It is convenient to prepare bread from rye flour in a multicooker: the program automatically selects the temperature mode, heating and baking time. The classic dough requires the simplest ingredients: yeast, sugar, flour, water or milk, a little butter and eggs. For taste, you can add honey, cumin, coriander or flax seeds. If you have little culinary experience, you can start by baking bread from rye-wheat flour. The dough turns out elastic, less sticky and capricious. And experienced cooks can prepare at home aromatic rye bread with bran or even Borodino bread, for which a starter and brew are first made from flour and malt.

Rye bread with dried fruits and nuts in a slow cooker

Bread with prunes, dried apricots, seeds and nuts is the best replacement for high-calorie muffins and pies. A slice of such bread with tea can be regarded as a dessert - sweet and tasty, and also healthy. For this wonderful slow cooker rye bread recipe you need the following:

rye flour – 350 g;
white flour – 350 g;
sugar – 2 tbsp;
water – 300 ml;
dry yeast – 2 tsp;
salt – 1 tsp;
sunflower oil – 2 tbsp;
malt – 2 tsp;
prunes – 70 g;
dried apricots – 70 g;
raisins – 50 g;
crushed walnuts - 1/3 cup;
pine nuts – 2 tsp;
sunflower seeds – 1/3 cup.

Here's how to bake sweet rye bread in a slow cooker:

Mix warm water at a temperature of about 40 °C, vegetable oil, salt and sugar.
Then sift the flour and combine with the liquid. Add yeast, malt, walnuts and pine nuts, raisins and sunflower seeds. We cut the dried fruits into pieces and also put them in the dough.
Knead the dough and put it in a warm place for an hour. It is possible for the dough to fit in the form of a multicooker, but it must first be greased.
After proofing, the bread can be baked. To do this, use the “Baking” or “Bread” program; the temperature should be 180-200 °C. Baking rye sweet bread in a slow cooker takes 50-60 minutes. Then turn it over and bake the crust for another 15 minutes.

Borodino bread

This aromatic and incredibly tasty bread has been loved by many since childhood. A hot crust of Borodinsky with butter is the best treat that you can’t refuse. To prepare this wonderful bread in a slow cooker, you will need:

Place two and a half tablespoons of wort in a large bowl, add two tablespoons of coriander to it, pour in 60 ml of boiling water and give the products time to brew.
To prepare the dough, pour 75 ml of warm water into another bowl, add a handful of flour and two tablespoons of yeast. After ten minutes, when the fermentation process begins, combine the dough with the wort and stir.
Next, sift 500 grams of rye flour into a bowl, add one and a half tablespoons of sunflower oil, a teaspoon of salt, one and a half tablespoons of apple cider vinegar and one and a half tablespoons of sugar.
Mix the products first with a spoon, and then knead the dough with your hands on the work surface of the table. Cover the finished product with a towel and leave in a warm place for three hours.
When the required time has passed, knead the dough again, form it into an even ball and place it in the multicooker. Do not forget to pre-lubricate the bowl of the device with oil. Leave the dough to rise for another hour and then cook it for 60 minutes.