Rye bread – how to bake at home in the oven or in a bread machine according to recipes with photos

The content of the article

• Rye bread – the benefits and harms
• How to make rye bread at home
• In the oven
• In the bread maker
• In a slow cooker
• Rye flour bread recipe
• Sourdough
• Brown bread recipe
• Wheat-rye bread in the oven
• Oven rye bread in the oven
• With malt
• No wheat flour
• With raisins
• Custard
• Kefir rye bread in the oven
• No yeast
• Baked rye bread – professional advice

There is nothing more delicious than fragrant bread made according to a simple recipe. Find out what black rye bread is, how to bake it at home with a bread machine or oven, what ingredients are used in cooking, and can you use wheat flour to cook the product. Step by step photos, recipes are given below.

Rye bread – the benefits and harms

The nutritional, beneficial properties of rye bread were known in antiquity. The main use of rye products is to help with diseases of the digestive tract, normalizing the absorption of food. Another plus is mold resistance. However, this product should not be added if you suffer from increased intestinal acidity, colic or ulcers. A slice of bread contains:

• a large number of healthy vitamins;
• essential acids;
• solid indigestible fiber (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on a different basis – yeast, yeast-free, sourdough and custard. Due to the large number of new baking technology, different devices can be used. How can I make brown bread in the oven, bread machine or slow cooker and what are the quick recipes for this product?

In the oven

The recipe for rye bread in the oven begins with the preparation of products: flour from ground rye, salt, dry yeast, water. All ingredients mix well and thoroughly until they are homogeneous without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turns rosy and firm, then the baking is ready.

In the bread maker

The advantage of this unit is that you do not have to cook the batch yourself – the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoonful of olive oil, a glass of whey, a teaspoon of dried yeast, a spoonful of caraway seeds, salt, sugar to taste. Download to the device in order according to the instructions and select a program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, add coriander, chopped garlic. After kneading the mass, put in the bowl for half an hour in baking mode according to the instructions.

Rye flour bread recipe

Bread can be prepared independently at home. To make rye baking, you need to adhere to a strict recipe to get the finished product. The following describes how to make delicious home-made rye bread using various ingredients. You will find out how many calories a finished dish contains, what components are needed, what are the ways to bake dough.

Sourdough

• Cooking time: 5-6 days.
• Servings Per Container: 5 Persons.
• Calorie content: 178 kcal.
• Purpose: breakfast, lunch, dinner, picnic.
• Cuisine: Danish.
• Difficulty: difficult.

Thanks to the lactic acid bacteria of the starter culture, this product is useful for intestinal function: it suppresses pathogenic organisms in the microflora and improves food absorption. Lactic acid eliminates diarrhea, constipation and dysbiosis. To bake a delicious product, it will take more time than the standard recipe. The advantage is that when using starter culture, the dish is fresh until the 10th day after baking. The consumption of rye products is good for the body.

Ingredients:

• whole rye – 700 g;
• any yogurt – 100 ml;
• ordinary salt – 1 tbsp. l .;
• warm water – 1 l;
• whole grain and wheat flour – 500 g;
• warm milk – 330 ml;
• vegetable oil – 1 tsp.

Cooking method:

1. Combine salt, a little plain flour, yogurt to make the starter. Leave the dishes covered. Souring takes 3-4 days.
2. Dilute the finished sourdough with hot milk, add salt, whole-wheat and plain wheat flour, cover the batter with a towel, leave for 12 hours.
3. Dissolve the resulting dough in warm milk, add whole rye. Remember, Form a Loaf.
4. Put to bake for 1.5-2 hours.

Brown bread recipe

• Cooking time: 1 hour.
• Servings Per Container: 5 Persons.
• Calorie dishes: 170 kcal.
• Purpose: breakfast, lunch, dinner, fasting, picnic.
• Cuisine: Norwegian.
• Difficulty: Easy.

This dish is cooked in a bread machine, the method of preparation is more like baking Borodino bread. To prepare the base use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. A step-by-step recipe with a detailed description of the ingredients is available to beginner bakers.

Ingredients:

• water – 330 ml;
• ground rye – 150 g;
• wheat flour – 300 g;
• butter – 20 g;
• milk powder – 2 tbsp. l .;
• honey – 2 tbsp. l .;
• salt – 1.5 tsp;
• baker’s yeast – 1.5 tsp;
• malt, caraway seeds – 2 tbsp. l .;

Cooking method:

1. Put the ingredients in the bread machine according to the instructions.
2. Select the desired mode. Crust color – medium.
3. Get after the right time. Cool on the grill.

Wheat-rye bread in the oven

• Cooking time: 3 hours.
• Servings Per Container: 6 Persons.
• Calorie dishes: 160 kcal.
• Purpose: breakfast, lunch, dinner, picnic, children.
• Cuisine: Russian.
• Difficulty: medium.

Rye bread contains many useful substances – minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also good for digestion, prevents the onset of diabetes and cancer. Since the loaf, which consists entirely of rye, is difficult for the stomach, it is better to cook a wheat-rye product. It will bring more benefits to the body and has the same properties..

Ingredients:

• wheat and rye flour – 500 g each;
• sea ​​salt – 1 tsp;
• dry yeast – 10 g;
• sugar – 50 g;
• chicken egg – 1 pc.;
• sesame seeds – 15 g.

Cooking method:

1. Sift flour, add sugar, yeast, salt.
2. Add warm water to the bowl, knead the dough.
3. Leave the finished dough warm for an hour.
4. Mind the mass, leave to come again.
5. Put the finished dough on a baking sheet, form a round loaf.
6. Lubricate the product with egg, sprinkle with flour, sesame seeds.
7. Bake for 30-35 minutes.

Oven rye bread in the oven

• Cooking time: 3.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 165 kcal.
• Purpose: breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: medium.

For the preparation of rye products using different ingredients and additives. However, so that the bread is not coarse, a mixture of white wheat and rye flour is used in the composition: this way the dough becomes more pliable and softer. The preparation of starter cultures in the classical way takes a large amount of time and effort. Using yeast, you will get the finished product faster than using sourdough.

Ingredients:

• rye and wheat flour – 300 g each;
• warm water – 0.4 l;
• sugar – a tablespoon;
• salt – a teaspoon;
• dry yeast – 10 g;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Pour yeast into warm water, add salt, sugar. Leave the capacity for 15 minutes.
2. Add the sunflower oil to the mixture, mix. Add yeast.
3. Knead the dough, cover with a film, set aside for 60 minutes.
4. Knead the dough, leave to stand for 40 minutes.
5. Preheat the oven to 220 degrees, bake bread in the form of 40-50 minutes.

With malt

• Cooking time: 2 hours 40 minutes.
• Servings Per Container: 5 Persons.
• Calorie meals: 236 kcal.
• Purpose: fasting, breakfast, lunch, dinner, picnic.
• Cuisine: European.
• Difficulty: medium.

Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the function of the digestive tract. Such a product has a rich dark color due to malt. Eating rye bread is good for better health..

Ingredients:

• white flour – 200 g;
• rye flour – 330 g;
• water – 400 ml;
• malt – 40 g;
• dry or fresh yeast – 20 g;
• honey / sugar – 2 tsp;
• sugar – 2 tbsp. l .;
• coriander – 0.5 tsp;
• caraway seeds – 0.2 tsp;
• nutmeg – 1/10 tsp;
• vegetable oil – 2 tbsp. l.

Cooking method:

1. Pour malt with boiling water, mix thoroughly. Cover.
2. Add dry yeast, spices, salt. Mix well.
3. In warm water, dilute sugar, honey, stir.
4. Pour the mixture into the flour, mix everything. Add warm malt, mix gently until smooth..
5. Lubricate the mold with vegetable oil, lay out the dough after kneading, leave in a warm place.
6. Make cuts on top.
7. Bake for 50 minutes.

No wheat flour

• Cooking time: 3 days and 3.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 165 kcal.
• Purpose: for children, breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: difficult.

A black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and mouth-watering. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. A loaf is suitable for losing weight who eat low-calorie foods.

Ingredients:

• peeled flour – 11 tbsp .;
• water – 4 tbsp .;
• sourdough – 3 tbsp .;
• vegetable oil – 3 tbsp. l .;
• sugar – 5 tbsp. l .;
• salt – 1 tsp;
• coriander (grains) – 2 tbsp. l.

Cooking method:

1. The dough is prepared for 3 days. On the first day, 4 tbsp. peeled flour pour 4 tbsp. boiling water, mix. Leave the mixture for a day.
2. On the second day add leavened thick, stir. Add 3 tbsp. tablespoons of sugar and 1 more tbsp. coarse flour.
3. On the third day, add salt, sugar (2 tbsp. L.), Vegetable oil, coriander seeds (can be crushed), the rest of the flour.
4. The mold is greased with oil, a loaf is formed. Leave for 3-4 hours.
5. Loaf put to bake for 90 minutes.

With raisins

• Cooking time: 2 hours 50 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 175 kcal.
• Purpose: fasting, breakfast, picnic.
• Cuisine: European
• Difficulty: medium.

A satisfying rye-wheat loaf with raisins will appeal to adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because in 100 g of raisins – 264 kcal. If you do not like raisins, there is an allergy to it, dried fruits can be replaced with caraway seeds, sesame seeds, candied fruits, bran and other additives.

Ingredients:

• water – 1.5 cups;
• dry yeast – 7 grams;
• light raisins – a handful;
• whole grain and rye flour – 2 cups each;
• brown sugar – 2 tbsp. l .;
• olive oil – 2 tbsp. l .;
• salt – a teaspoon.

Cooking method:

1. Combine flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
2. Add raisins to the dough, mix.
3. Grease a bowl with butter, put the dough. Cover the container with foil, let stand for 2 hours.
4. Put the dough on the table, divide into several parts. Form products.
5. Cover with a towel, keep warm for 1 hour.
6. Bake for 30 minutes.

Custard

• Cooking time: 7.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 195 kcal.
• Purpose: picnic, fasting, breakfast, for children.
• Cuisine: Scandinavian.
• Difficulty: difficult.

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

Ingredients:

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

Cooking method:

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

Kefir rye bread in the oven

• Cooking time: 2.5 hours.
• Servings Per Container: 5 Persons.
• Calorie dishes: 275 kcal.
• Purpose: breakfast, dinner, lunch, picnic.
• Cuisine: Russian.
• Difficulty: medium.

If you do not know how to bake brown bread at home, take this recipe into service: it is simple, does not require special knowledge. A product made on kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, the crust of bread becomes stiff and no towel will soften it. Try and enjoy the vibrant taste..

Ingredients:

• water – 55 ml;
• dry yeast – 4 g;
• kefir – 250 ml;
• rye flour – 100 g, wheat – 300 g;
• salt to taste.

Cooking method:

1. Mix both types of flour well, add yeast, salt. Shuffle. Add kefir, warm water.
2. Form a ball from the dough, cover it, leave for 20 minutes.
3. Knead again, leave under a towel for 10 minutes.
4. Knead. Form a ball. Put on a baking sheet, make incisions. Leave on for 60 minutes.
5. Bake bread for 30 minutes in a conventional oven.

No yeast

• Cooking time: 6 hours 45 minutes.
• Servings Per Container: 5 Persons.
• Calorie dishes: 177 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

A simple, yeast-free rye loaf is just as tasty as with yeast. The use of fermentation products is not always possible, because some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking is tasty, delicate, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.

Ingredients:

• ground rye – 320 g;
• baking powder – 0.5 sachets;
• sugar – 2 tbsp. l .;
• kefir – a glass;
• soda / salt – 1 tsp;
• raisins – a handful;
• butter – 50 g.

Cooking method:

1. Grind the prepared raisins, fill with water.
2. Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a slice of butter, kefir. Take a spoon, mix until the mixture is soft.
3. Add water, raisins, mix.
4. Put the dough on the table. Stir until elastic.
5. Shape, shift into shape.
6. Set 220 oven, bake for about 45 minutes.

Baked rye bread – professional advice

The following are recommendations for preparing the dough so that your products are always perfect, regardless of the recipe that is used:

1. After putting the dough into the mold, press it with wet hands to get rid of empty cavities from the air.
2. If the yeast-free yeast does not want to rise, leave the form with the film on the surface warm.
3. After baking bread, it is undesirable to cut a loaf before it has completely cooled. Better move the process to the next day..
4. Baking often sticks to the mold, so it’s better to use a silicone container.