Rye bread in a bread machine - 5 recipes

Rye bread without sourdough

Rye bread without using sourdough is the simplest recipe, but the resulting baked goods are fragrant, tasty and sweetish in taste.

Ingredients:

• 335 g rye flour;
• 235 g wheat flour;
• 425 ml water;
• 12 g salt;
• 30 g granulated sugar;
• 30 ml sunflower oil.

Preparation:

1. If your bread machine has a “Dough Kneading” function, then use it, simply add all the ingredients and start the program.
2. If there is no such function, just use a mixer to knead the dough.
3. Before putting the dough into the bread machine, it should stand for a day in a warm place.
4. Then knead it and put it in the bread machine for two hours.
5. After an hour, check the bread, turn it over and wait another hour. During the second hour, it is better to check the bread for readiness, because you can miss the moment and the bread will simply burn.

Features of baking bread in a bread machine

It is possible to prepare bread in this gadget from yeast or yeast-free dough mixed with kefir, whey, buttermilk or beer!
It's simple. The main thing is to measure the ingredients according to the chosen recipe, without exceeding or underestimating them. Moreover, carefully read the instructions included with the bread maker. Each model has its own nuances of use, even the order in which products are placed. But they all involve kneading dough. So you don't have to knead it with your hands. Among the most commonly used ingredients in recipes:

• Wheat/rye or other flour. Preference should be given to the one that contains at least 13 g per 100 g.
• Yeast. You can use fresh and active dry ones. Before adding flour, they should be dissolved in warm water. Dry ones will absorb moisture more actively, and with fresh ones the dough will rise more evenly.
• Sugar.
• Butter.

And remember, all liquids poured into the bread maker must be at least room temperature.

The housewife will be able to select a variety of recipes, combine settings, thereby achieving incredible results.

"Borodinsky" rye bread

Today Borodino bread can be purchased in any store, although you will have to pay a considerable amount for a small loaf. But if you have a bread machine in the house, then you shouldn’t waste your time, because with the help of such a kitchen appliance you can bake Borodino homemade bread.

Ingredients:

• 325 g rye flour;
• 175 g wheat;
• 2 spoons of dry yeast;
• 15 ml sunflower oil;
• 425 ml water;
• 35 g ground rye malt;
• 1.5 spoons of salt;
• 35 ml honey;
• 17 g coriander;
• 5 g cumin.

Preparation:

1. First of all, we brew rye malt; to do this, simply pour boiled water over it and leave until it cools.
2. Now we put all the ingredients of the bread into the bread machine, first the liquid ingredients, then the dry ones. The coriander can be divided in half, some added to the dough, and the rest left for sprinkling the finished baked goods.
3. Now select the program, if the bread maker supports the “Russian Chef” option, then select it. The bread will take a long time to bake - 3.5 hours, but during this time the dough will rise three times and the baking will turn out excellent. When kneading for the first time, you need to carefully monitor the dough; you may need to add some wheat flour.
4. Remove the finished bread from the bucket and cool on a wire rack.

On the finished mixture

The presented method of baking Borodino bread is the simplest of all developed technological methods.

What ingredients will you need?

To make bread you will need:

• sunflower oil - 1 tbsp. l.;
• warm drinking water - 300 ml;
• dry yeast - 6 g;
• ready mix for baking bread "S. Pudov" - 1 package;
• coarse salt - 1 tsp;
• cumin - ½ tsp.

Step-by-step cooking process

Description of preparation steps:

1. First you need to pour slightly heated filtered water and odorless sunflower oil into the bread machine container.
2. Next, you need to add the ready-made mixture for baking bread to the liquid mixture, after which you need to add salt and cumin to the mass, and you need to pour dry yeast on top of the placed products.
3. Now you should select one of the “Rye/French bread” programs on the machine’s display, the weight of the loaf is 750 g and the dark color of the crust.

The prepared product has a hint of bitterness and a sweet aftertaste characteristic of this baking. The baked goods should be consumed chilled.

Cooking with kefir

If you want to enjoy delicious bread with a tender crumb and crispy crust, you should take a recipe for rye bread in a kefir bread maker.

Ingredients:

• 225 g thick kefir;
• 135 g wheat flour;
• 135 g rye flour;
• 20 ml sunflower oil;
• a spoonful of granulated sugar;
• a spoonful of loose yeast;
• half a spoonful of salt.

Preparation:

1. Pour kefir (not cold) and butter into the bucket of the bread machine, add two types of flour with all the other bulk ingredients.
2. Select the “Basic” baking mode for 3 hours 10 minutes. Keep the kneading process under control and add flour if necessary.
3. Cool the finished rye flour bread on a wire rack and serve.

“Zavarnaya” bread with malt and rye flour in a bread machine

A bread maker in the house makes life easier for the housewife, but only on the condition that you have figured out all the secrets of making bread in it. After buying my baby, I discovered that baking black bread is not as easy as white bread: sometimes it turns out hard, like a brick, sometimes the top “sinks” too much. Bread baked in a bread machine from rye flour according to the presented recipe turns out soft, fluffy and, most importantly, very tasty. The edge of such bread will go so deliciously with aromatic borscht with sour cream!

This recipe is suitable for those housewives who have a unit with a special program for baking black bread, and a separate knife for kneading rye flour.

Preparation time: 15 min; Cooking time: 3 hours 30 minutes (program for baking rye bread)

1. water – 330 ml and another 80 ml boiling water
2. rye malt – 4 tbsp. l. This is about 40 gr.
3. salt – 1.5 tsp.
4. sugar (honey) – 2 tbsp.
5. vegetable oil – 2 tbsp. spoons.
6. rye flour – 325 g
7. wheat flour – 225 g
8. coriander – 1 teaspoon.
9. dry yeast – 2.tsp. spoons.

We also need this special knife for baking bread.

For such wonderful bread, you can prepare homemade liver pate for sandwiches, and get healthy and tasty food for breakfast, lunch and dinner.

Preparation procedure:

I would like to note that the manufacturer recommends pouring yeast, salt, sugar, flour into the bottom of the bread machine, and then pouring in the liquid. A couple of times, after following this algorithm, I was dissatisfied with the result. After which I do the opposite: I pour in water, then add all the other ingredients, flour and lastly the yeast. I measure all the components that need to be put by weight by placing the bread maker bucket on a kitchen scale.

In order to measure the required amount of flour, I place the bread machine bucket on the kitchen scale and set it to zero. I measure out the required amount of flour. When I first purchased a bread machine, I used a table of weights and measures, which indicated how many grams of flour, butter, etc. contained in a tablespoon, a teaspoon, a glass. But then I realized that this path was not for me. Flour comes in different densities; for some reason, spoons and glasses have different volumes. And the amount of flour should not differ from that indicated in the recipe. If there is less flour, the bread will fail, will not rise, or will not work at all, and more may lead to overheating of the engine. Therefore, I had to purchase kitchen scales to measure the weight of the flour as accurately as possible.

Make homemade boiled pork, bake homemade bread, put a piece of boiled pork on fresh fragrant bread, add a pickled cucumber or tomato to this richness - and a wonderful healthy breakfast is ready! Using a measuring spoon, pour the malt into a deep plate or other container.

I pour 80 ml of boiling water over it, stir, and let it cool.

I pour the larger volume of water indicated in the necessary products for baking “Zavarnaya” bread with malt and rye flour into the bucket of the bread machine.

Cook delicious crumbly buckwheat, slice freshly baked fragrant bread, spread it with butter and brew a glass of tea with lemon. A great option for an inexpensive breakfast is ready in a hurry. To bake bread, take water at room temperature, boiled or not – it doesn’t matter. I prefer refined sunflower or olive oil. Flour should be of the highest grade, not necessarily the most expensive, but good, tested on other baked goods.

I add the cooled brewed malt to the water.

I add salt and sugar in the required quantities.

I add sunflower oil.

Here I will note that in the original recipe, instead of sugar, there is honey, but bread made with honey rises very poorly, so I prefer to add sugar. I pour wheat flour into a bucket.

Then I add coriander and rye flour (the flour can be added in any order). I make sure that the flour completely covers the water. If the yeast comes into contact with water, the bread will “fail” or not rise.

I put yeast on flour. Opened yeast should be stored in the refrigerator for no more than a month. It is not recommended to use older dry yeast for baking bread.

I load the bucket into the bread maker. After 3 hours 30 minutes, I take out the fragrant bread.

All you have to do is wait for it to cool down, which is very difficult to do! Bread in a bread machine with malt from rye flour, yeast-free, tasty and aromatic - ready. All you have to do is wait for it to cool down, which is very difficult to do! Delicious on its own and good for any savory sandwiches.

Bon appetit and creative culinary success with your bread machine!

See also : economical recipes for delicious dishes - satisfying, simple and inexpensive!

With yeast-free sourdough

Another recipe for rye bread involves yeast-free sourdough; the baked goods turn out just as tasty and aromatic.

Ingredients:

• 4 tablespoons of sourdough (yeast-free);
• 325 ml water;
• 35 ml oil (vegetable);
• 1.5 spoons of salt;
• 1.5 spoons of granulated sugar;
• 125 g bran;
• 425 g flour.

Preparation:

1. Place a spatula in the bread machine bucket, pour in oil, water and sourdough. Then add bran with flour and salt with granulated sugar.
2. Next, select the individual mode and set the following parameters: knead for 14 minutes, rise for up to an hour, knead again for 5 minutes and rise for 2 hours and bake for 1 hour 20 minutes.
3. The bread maker will knead the dough itself, but it’s better to monitor this process so that the bun is kneaded.
4. Remove the finished bread, cool and you can cut it.

The simplest recipe

• Compound:
• Sunflower oil 2 tbsp. l.
• Fermented rye malt 2.5 tbsp. l.
• Boiling water 80 ml
• Rye flour 200 g and wheat flour 250 g
• Liquid honey 1 tbsp. l.
• Drinking water 320 ml
• Apple cider vinegar 1 tbsp. l.
• Ground coriander seeds 1 tbsp. l.
• Dry yeast “Saf-moment” 2 tsp.
• Table salt 1 tsp.

Step-by-step cooking process

First, you need to pour the malt and ground coriander into a separate container. Then you need to pour 80 ml of boiling water into the mixture, cover the dishes with a plate, and let the products stand for 30 minutes. The composition should be stirred periodically to avoid the formation of lumps. After this, you need to place all the components one by one in the HP container.

So, initially you need to pour lukewarm (36–37 °C) water (320 ml) and apple cider vinegar into the device’s bucket, then you need to add salt, add honey and vegetable oil to the mixture. When these ingredients are loaded into the container, cooled malt should be added to them.

Now you need to add pre-sifted wheat flour, then rye flour, into the resulting mass in portions, and then, at the very end of this technological cycle, add ground coriander and dry yeast.

At the next stage, you should turn on the “Basic” program, then you need to select the desired crust color and loaf weight in the settings. After the start of the cooking process, the HP will work in automatic mode: it will make the first batch of dough, then stop for the proofing period, then perform additional kneading, after which it will arrange the final baking of the product.

At the end of the second batch, you need to pour coriander seeds into the HP container. The texture of the dough is quite thick, so it should be helped while the device is operating. To do this, you need to periodically remove pieces of adhering mass from the walls using a silicone or wooden spatula, returning them to the general composition.

The baking process can last up to 6 hours, which depends on the brand of the device and the weight of 1 loaf of bread (from 300 g to 1.2 kg). It is recommended to remove the finished bun from the unit, wrap the product in linen cloth, and leave the product in this form until it cools completely.

What can I add?

It is recommended to supplement the composition of rye flour with a wheat component in the amount of 1/3 and 2/3 of the product, respectively. This additive minimizes the sweetish taste of bread. An alternative to honey is granulated sugar, maple syrup or molasses, however, such a finished product will lack the piquant bitterness characteristic of this type of cotton product.

Recipe with malt

This rye bread recipe involves the addition of malt, which gives the baked goods a special aroma and rich taste.

Ingredients:

• 325 g wheat flour;
• 155 g rye flour;
• 2 tablespoons malt (rye);
• 325 ml water;
• spoon of molasses;
• a spoonful of table salt;
• 2 tablespoons sunflower oil;
• 1.5 tablespoons of quick yeast.

Preparation:

1. First, we take malt, you can simply pour it into the bread machine along with the rest of the ingredients, but it is better to steam it. This will give the finished bread a rich color, aroma and taste. Everything is simple here, boil half a glass of water, pour in the malt and leave to cool.
2. Now we send all the ingredients together with the steamed malt into the bread machine, select the “Basic” mode for 3 hours and wait for the sound signal.

Bread with caraway seeds

Another recipe that many people like. Prepare the following set of products:

Prepare rye bread with malt in a bread machine as follows:

Useful tips

Many housewives very often ask this question: why doesn’t rye bread rise in a bread machine? Indeed, this problem occurs quite often, especially among beginners. The thing is that rye bread is very capricious and so that all the efforts of the housewife are not in vain, it is worth knowing some of the subtleties of rye baking.

1. Beginners should start baking bread with yeast, despite the fact that the most delicious baked goods are made with sourdough.
2. As a rule, two types of flour are used for baking in equal proportions, but for starters it is better to take more rye flour and add 10% more wheat flour each time you bake.
3. It is also worth remembering here that rye baking requires special attention and this is manifested in diligent kneading.
4. A successful result largely depends on the correct proportions of water and flour, as well as on the quality of the latter component. Flour that is too wet will knead into a thin dough, but dry flour will be denser.
5. Don’t forget about additives, rye dough needs gluten, without it the baked goods won’t turn out fluffy, so we use gluten. The signature sourness is imparted by the agram starter; the dark color and specific taste can be achieved by adding malt. You can also put other herbs into the dough, with which rye bread harmonizes perfectly.
6. Ready, but still hot bread should not be cut immediately, because even after the baking process is completed, the bread continues to cook inside.

Rye bread in the oven: recipe

As you may have guessed from the name, rye yeast bread is prepared in the oven using rye flour. The recipe is simple, and you do not need to spend a lot of money on expensive products. And in terms of the active cooking time of such a product, you won’t have to hang around the stove for an hour.

On a note! Rye bread is incredibly healthy. It contains coarse fiber, dietary fiber, micro- and macroelements, amino acids.

Ingredients:

• premium wheat flour - one glass;
• filtered water - one glass;
• rye flour - one glass;
• refined sunflower seed oil – 30 ml;
• onion - one head;
• granulated sugar – 1 teaspoon. spoon;
• garlic cloves - one head;
• finely ground salt – 1 teaspoon. spoon;
• instant granulated yeast – 7 g;
• greenery.

Preparation:

1. We begin, as has already become tradition, by preparing the ingredients indicated in the list.
2. You can also take second grade wheat flour. In this case, the baked goods will turn out to have a grayish tint.

3. Pour the instant granulated yeast into a bowl with high sides.
4. Add one spoon of granulated sugar and premium wheat flour. Mix the bulk ingredients.
   Read also:  Mannik - 10 correct recipes. How to cook manna correctly and tasty: all the secrets of a lush pie
5. We heat the filtered water to a temperature of 36-40°. Pour warm water into the bulk ingredients and stir vigorously so that there are no lumps.

6. Cover the dish with the dough with a thick cloth towel and leave for a quarter of an hour.
7. During this time, the prepared mass will increase in volume by approximately 2.5 times.

8. Add sifted premium wheat flour.
9. Sift the rye flour and add it to the dough.
10. We first begin to stir the components with a wooden or silicone spatula.

11. When this becomes difficult, transfer the dough to a work surface sprinkled with flour, knead it by hand until it acquires a uniform consistency and becomes elastic.

12. Let's prepare the vegetables and herbs.
13. Separate the garlic head into cloves and peel it. Peel the onion from the husk. Wash the greens thoroughly with filtered water and dry.

14. Finely chop the garlic cloves with a knife. Chop the onion into small cubes. Chop the greens.

15. After a couple of hours, the dough will rise well. We crush it with our hands and besiege it.

16. Now place the prepared dough on a work surface sprinkled with sifted wheat flour. Roll out the dough into a layer and lay out half of the chopped vegetables and herbs.

17. Then cover the filling with dough and distribute the remaining portion of the filling over the surface.

18. We form a loaf of bread, giving it the desired shape. Transfer to a refractory dish greased with a small amount of refined sunflower seed oil.

19. Place the bread in the oven, preheated to a temperature threshold of 200°.
20. Bake until cooked and golden brown.

21. Let the baked bread cool slightly, carefully remove it from the refractory pan, and then cut it into slices.