How to bake bread from rye flour. Recipe for homemade brown bread for the oven and bread machine. What can be cooked from black rye bread? Homemade rye bread in a bread machine

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. For baking, they mainly use wheat and rye, 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 an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water. Dry yeast and vegetable oil 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 make 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 should also come up a little, so cover it with a towel and leave 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.

By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. 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 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 be greased beforehand 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.ru Tips and experience of working with your own hands in the garden.

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 White bread in the oven or brown 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 its taste is somewhat inferior to the traditional one, although experts do not deny its benefits. 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 festive table. The recipe for rye bread in the oven is worth studying first. Over time, rye bread at home in the oven will become the “highlight of the program” of 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, the recipe for yeast-free bread in the oven, croutons from bread in the oven will be interesting. Study our tips, train, try and you will not only know, but also teach others how to bake homebaked 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 under each loaf, as was done in ancient times when 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.

No wonder they say that bread is the head of everything. Until today, not a single meal can do without this product, and housewives who know how to bake bread have always been held in high esteem. How to bake delicious, fragrant and porous rye flour bread in the oven? Today we will reveal the recipes and secrets of its preparation in our article.

In secret around the world

Rye bread is included in the diet. The rye flour used for baking bread has a dark hue. If you want the pastry to turn out not too dark, dilute rye flour in equal proportions with wheat flour.

Unfortunately, not every housewife can boast of the ability to bake delicious rye bread at home in the oven. Let's fix this situation and master the necessary culinary skills. Before you go to the kitchen and start kneading the dough, check out some secrets. It is these tips that will help you make bread tasty and airy:

• You can use dry, granulated or pressed yeast to knead the dough.
• Yeast needs to be diluted in a warm liquid, but not hot, otherwise you risk steaming it.
• The dough should be allowed to brew for 10-15 minutes, and then you will see how the dough will fit.
• Yeast dough does not accept cold and drafts - keep this in mind when kneading it.
• Rye flour bread dough can be kneaded with kefir or water. Some housewives use sourdough.
• Mixed rye dough be sure to insist in a warm place for an hour.
• Forms for baking are greased with refined vegetable oil or covered with baking paper.
• For taste, cumin, sesame seeds, sunflower seeds, raisins can be added to the dough.
• Allow the baked bread to cool completely before removing it from the mold.
• To bake a beautiful and appetizing golden crust, grease the bread with milk or egg yolk.

Mastering Baking Skills: A Simple Rye Bread Recipe

Not every housewife likes to cook yeast dough. If you are one of them, then we suggest you bake rye flour bread without yeast on kefir. Before baking in the oven, the dough must be insisted. A baking sheet with bread can only be placed in a well-heated oven. The recipe is home baking allows you to effortlessly prepare delicious bread. Perhaps in the future you will completely refuse purchased bakery products.

Compound:

• 0.3 kg of sifted rye flour;
• 0.1 kg of oatmeal;
• 0.2 kg of sifted wheat flour;
• ½ tsp baking soda;
• 0.5 l of kefir;
• 30 g of softened butter;
• 1 tsp salt.

Cooking:

1. Before cooking, take out all the products from the refrigerator. Their temperature should be at room temperature.
   
2. Pour the sifted flour of two types into a deep container and mix it well.
   
3. Add softened butter to the flour, previously cut into small pieces, oatmeal, baking soda and salt. We mix everything thoroughly.
   
4. Add kefir to the dry mass and mix all the ingredients.

   

5. Knead the dough. From the resulting mass we sculpt a loaf.
6. We cover the baking sheet with baking paper or sprinkle with sifted rye flour, put bread on it.
7. Lightly flour the top of the bread as well.
8. We make cuts crosswise on the top of the loaf.
   
9. We send the baking sheet to the oven for 35 minutes. The temperature threshold for baking should not exceed 200 °.

Quick way to bake bread

As we have already said, if you bake bread from rye flour without yeast in the oven, then you can take kefir, sourdough, yogurt or plain water as a basis. Rye bread with bran and crushed oatmeal will appeal to any gourmet, as well as supporters of proper nutrition.

Compound:

• 250 ml of kefir;
• 1 tsp baking soda;
• 1 tsp table salt;
• 2 tbsp. l. crushed bran;
• 0.5 st. crushed oatmeal;
• 2.5 st. sifted rye flour;
• 1 tsp liquid honey;
• 1 tsp granulated sugar.

Cooking:

1. Pour the oatmeal into a bowl and pour half of the kefir.
2. In this form, leave the mass for 20-25 minutes, so that the oatmeal swells well.
3. In a separate deep bowl, mix all dry ingredients.
4. We lay out the dry mass in swollen cereals and mix.
5. Gradually add the remaining pure kefir and knead the dough.
6. The dough must be kneaded until it acquires a homogeneous and elastic consistency and stops sticking to the hands.
7. Line the bottom of the pan with baking paper.
8. Shape the dough into a loaf and place on a baking sheet.
9. We send the baking sheet to the oven, heated to a temperature threshold of 200 °.
10. Bake bread for 50 minutes.
11. We grease the baked bread on top with honey, while we do not remove it from the baking sheet.
12. We cover the bread with a napkin or a fabric cut and wait for it to cool completely.

Cooking Italian ciabatta according to the rules

Did you know that bread made from rye flour with the addition of a grain mixture is called ciabatta? This dish belongs to Italian cuisine.

Compound:

• 110 g of sifted wheat and rye flour;
• ½ tsp dry yeast;
• 0.3 l of warm purified water;
• 3 art. l. grain mixture;
• ½ tsp granulated sugar;
• 1 tsp salt.

Cooking:

Homemade rye bread is much tastier than in stores and bakeries. Its preparation may seem difficult, but such efforts are fully justified. How to bake rye bread at home? Below are the recipes for the most interesting of its options.

Regardless of the cooking instructions, you can add any toppings to the composition of the ingredients. Feel free to experiment with sesame, pumpkin and sunflower seeds. You can sprinkle them on the surface of the loaf or add them to the dough.

In addition, many types of rye bread go well with prunes, dried apricots and even candied fruits. In this case, the filler is mixed with the dough, as it may start to burn on the surface.

To ensure a crispy crust on the loaf, brush it with water before placing it in the oven. If you want soft bread on all sides, bake it covered with foil.

With cumin

Cumin and rye flour give the bread a unique taste. In this case, you do not need a bread machine - you can do everything manually. To bake such rye yeast bread in the oven, you will need:

• one and a half tablespoons of yeast;
• 2 tbsp. warm water;
• one and a half liters hours of salt;
• one and a half liters Art. cumin;
• one and a half glasses of rye flour;
• 3 cups wheat flour;
• cornmeal for sprinkling;
• 1/4 tsp corn starch + 1/4 cup water.

Cooking cumin black bread

In a deep bowl, mix yeast, water, salt, cumin and rye flour. Add wheat flour a glass at a time and knead to form a ball of dough that does not stick to the sides of the bowl. The dough should be soft, not hard, but should hold its shape without being overly sticky.

Transfer it to a lightly oiled large container. Cover with a dish towel and let rise to double in size. This will take about 1 hour.

Form the dough into a loaf, stretching it first along the top edge, and then along the bottom. It should look and feel like you are holding the bread with both hands and turning the dough inside out with your thumbs. Make several of these movements until you have a beautiful compact loaf.

Sprinkle a clean table or wooden cutting board cornmeal. Put the formed loaf there and let it rise for another 40 minutes.

Preheat a pizza tray or baking stone in the oven to 220 degrees. Place a skillet on the bottom rack of the oven.

Dissolve the corn starch in a quarter cup of water. Reheat in microwave oven within 45 seconds. Brush the top of the loaf with this liquid and cut a few parallel lines across the top.

Bake rye flour bread in the oven right on the stone. When you place it in the oven, place a tall vessel of water into the skillet placed underneath. It will hiss and soar, so be careful. Close the oven door and bake for 30 minutes.

Home sourdough option

Many baking lovers have never tried making bread from rye flour in the oven. For lovers natural products this recipe is perfect. He suggests using a homemade sourdough starter for rye bread and not adding sugar. You will need the following.

For sourdough:

• 2/3 cup rye flour;
• a pinch of yeast;
• filtered water.

For bread:

• 1 1/4 cups rye flour;
• half a glass of rye sourdough;
• 200 ml water room temperature;
• 1 1/3 cups rye flour (separately);
• 1 l. hours of salt;
• 150 ml warm water.

How to make natural bread?

First of all, you need to start by making sourdough for rye bread at home. Take a non-metal container, for example, glass jar, and mix 2/3 cup rye flour with 1/2 cup filtered water and a tiny pinch of yeast in it. Cover and let stand for about 24 hours in a warm place (minimum 23 degrees).

After 24 hours, add the same amount of flour and water, mix and leave to infuse for the second day. Repeat this process for two more days.

On the fifth day, you will be able to start the recipe for sourdough rye bread. It will also take more than one day.

In a large bowl, mix the water with the starter. Add flour (the first amount from the list of ingredients) and mix. Leave to infuse for at least 8-10 hours or overnight.

After this time, add the rest of the ingredients and mix. Prepare a bread pan by greasing it with butter. Put the dough in it. Smooth the top and sprinkle with rye flour or grains. Cover with a lid and place in a warm place to rise. Leave it on for approximately 3-5 hours. After rising properly, the dough will touch the edges of the mold.

How to bake rye bread in the oven? It must be preheated to 220 degrees. The oven is required for 25 minutes, covered with aluminum foil. After that, remove the foil and bake for another 15-20 minutes. Remove from the oven and leave in the tin for about 10 minutes, then transfer to a wire rack.

Danish variant

Danish national recipe homemade rye bread also involves the use of sourdough. It usually takes 2-3 days to make. There is also a simple version that reduces the fermentation time to 24 hours without having to wait a long time. This sourdough variation requires the use of yeast beer. Beer and bread are similar products because they are traditionally made from the same ingredients: water and grains. The alcohol in the bread burns off during the long baking process while the beer reaches a certain strength and consistency.

Bread dough can ferment for 24 hours at room temperature (or 48 hours depending on how sour you want it to be). This fermentation process neutralizes the phytic acid in grains, a natural substance that binds nutrients so that the body cannot properly absorb them. Fermenting bread dough increases its nutritional value and makes it easier to digest. And even after the starter is baked, it remains sour and active, and only gets stronger with time.

So, for this rye sourdough bread recipe, you will need the following:

• 2 glasses of warm water;
• 2 l. h. dry active yeast;
• 2 l. Art. Sahara;
• 2.5 cups dark rye flour;
• 3/4 cup all-purpose flour;
• 1 3/4 cups crushed rye grains;
• half a glass of whole rye grains;
• 1 1/4 cups whole flaxseed;
• 1 1/3 cups sunflower seeds or a combination of sunflower seeds, pumpkin seeds and/or chopped almonds
• 3 l. hours of salt;
• a glass of dark beer;
• a glass of buttermilk or kefir;
• oatmeal for topping.

Cooking bread according to the Danish recipe

Stir yeast and sugar into warm water and leave for 10 minutes until the liquid becomes frothy. Mix all dry ingredients in a deep bowl. Add yeast mixture, beer and buttermilk. Stir with a mixer to combine them. Continuing to beat at medium speed, knead a sticky dough (it will be very stubborn). This will take approximately ten minutes.

Transfer the dough to a very large non-metal bowl with plenty of space (it will bubble). Cover lightly with cling film and let stand in a warm place (at room temperature) for 24-48 hours, depending on how sour you want the bread to be. The main requirement - be sure to let the dough ferment for at least a day to ensure a sufficient amount of absorbed liquid.

How to bake Danish rye bread at home? Line a bread pan with parchment paper. Preheat the oven to 190 degrees. Pour all of the dough into the mold, pressing down as needed. Lubricate its surface with water and sprinkle evenly with oatmeal.

How to bake rye bread in the oven correctly? Bake on the middle rack for 100-120 minutes, or until the middle is done. For the best and most accurate results, use an instant read thermometer. The internal temperature of the loaf should be around 96 degrees.

Let the bread cool for five minutes before removing it from the mold. Cool completely before cutting. Store in an airtight container. To extend the shelf life, it is recommended to place the loaf in the refrigerator or freeze it.

Yeast-free bread with semolina

This yeast-free rye flour bread is made with semolina, which gives it an unusual texture. It is very easy to work with such a dough, because it turns out to be moderately elastic. In total, you will need:

• 1 glass + 2 liters. Art. warm water;
• 1 l. Art. Sahara;
• one and a half liters Art. olive oil;
• one and a half liters Art. chopped dried onion;
• one and a half liters hours of salt;
• one and a half liters Art. wheat gluten, optional
• a glass of whole grain wheat flour;
• a glass of rye flour;
• a glass of semolina;
• poppy, sesame or seeds of your choice for sprinkling.

How to bake rye bread with semolina?

How to bake rye bread with semolina at home? In a large bowl or in the bowl of a bread maker, combine all the dough ingredients. Then knead the dough by hand, with a mixer, or with a bread maker until it is sticky and pliable. Leave for an hour semolina could swell.

Then mold it into a round or oval loaf, place on a lightly greased or parchment-lined baking sheet. Preheat the oven to 200°C with the rack in the center. Brush the loaf with water and sprinkle with the seeds of your choice, if desired.

Rye bread with semolina is baked for 25-30 minutes. Cover it with aluminum foil after 20 minutes so the crust isn't too tough. When the loaf is fully baked, a digital thermometer inserted in the center of the loaf should register 87°C.

Remove bread from oven and place on a cooling rack. Cool completely before slicing. Store well-wrapped bread at room temperature for several days, or freeze for long-term storage.

Borodino rye bread

Borodino bread is known as rye bread with a slight sweet taste from molasses and a slight aroma of coriander and cumin. To prepare it, you will need a sourdough starter, which must be soaked 8 hours before the start of the preparation of the dough. For this you will need:

• 75 grams of rye sourdough;
• 140 ml of cold water;
• 100 grams of rye flour.

Mix the starter and water in a deep bowl, then add the flour and stir to make a loose mixture. Cover and leave at room temperature for 12-24 hours.

The ingredients for Borodino rye bread will require the following:

• 175 grams of rye flour;
• 6 grams of fine sea salt;
• 10 grams of cumin;
• 10 grams of coriander seeds;
• 1 l. hours of molasses;
• 130 ml of cold water;
• prepared sourdough.

Cooking Borodino bread

Open the soaked sourdough. It should be bubbly and smell noticeably. Add all ingredients to a bowl and mix with sourdough. Gather the mixture together with your hands and stir for a few minutes until the mixture is smooth. How to cook rye bread Borodino?

Lightly oil a rectangular mold. Dust a work surface lightly with rye flour and place the dough on it. Dip it in flour and put it into a mold. Leave it to rise for 2-3 hours (the flour on the surface will start to crack when the bread is ready to bake).

Preheat the oven about 40 minutes before the dough finishes rising to 230°C. Place the bread in the oven, spraying with water. This will give it a nice crispy crust. Bake for 40 minutes, turning once halfway through the cooking time. Take the bread out of the oven and remove from the mold. Leave to cool for 2 hours, but it is best to eat it the next day.

Curd rye bread

According to this recipe, you can cook yeast-leavened rye bread in the oven with the addition of cottage cheese. It turns out soft and elastic, and sesame and sunflower seeds add a pleasant crunch. To prepare it, you will need the following:

• a glass of warm water;
• 2 and ¼ l. Art. active dry yeast;
• a glass of light rye flour;
• 4 l. hours of sugar;
• half a glass of cottage cheese;
• one and a half liters hours of salt;
• 2 and ⅓ cups all-purpose flour;
• sunflower and sesame seeds for sprinkling.

How to cook

How to bake rye bread with cottage cheese at home? In a small bowl, combine yeast and warm water, stirring until dissolved. Cover and let them ferment (5 to 10 minutes) until foamy.

In a deep bowl, mix rye flour, sugar and yeast. Mix with a mixer until you get a homogeneous mass. Cover and let sit for 20 minutes to allow the rye flour to absorb some of the moisture.

Now add cottage cheese, salt and all-purpose flour. Mix, and then with a mixer, knead at medium speed until the dough begins to thicken and become smooth. If you are doing this by hand, use a silicone spatula. The dough will become a tight ball and then start to become loose again. Shape into a loaf by dusting with flour on your hands to increase the elasticity of the dough. Place in an oiled bowl, cover with cling film and let rise for about 2 hours until doubled in size.

Now grease the bread pan. Line it with parchment paper, on which also apply a layer of oil. Tap the risen dough, then transfer it to the prepared baking dish. Don't worry about making it smooth or stretching it, it will happen during the second lift.

Cover again with cling film and leave for about 1 hour until doubled in size. By the end of the second rise, preheat the oven to 175 C.

Sprinkle the seeds over the top of the loaf (brush them with a small amount water if they don't stick) and place the pan on the bottom rack in the oven. Bake this delicious rye bread in the oven for 35-40 minutes until browned on top, covering with foil if it darkens too much.

Set aside to cool for 10 minutes, then carefully remove it from the mold and let cool completely before slicing. Bread keeps well at room temperature for one night in a warm room and in the refrigerator for 3-4 days.

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating excites many people. The products of many bakeries and bakeries, unfortunately, are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

• rye flour - 250 grams;
• wheat flour - 170 grams;
• fresh yeast - 10 grams;
• warm kefir - 170 ml;
• boiled water at room temperature - 80 ml;
• salt and sugar - to taste;
• butter - 10 grams;
• cumin - half a tablespoon;
• flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour to them. Stir the ingredients again, and then tightly close the bowl with a lid. Send the dough for an hour and a half in a warm place.

When time has passed, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then cover the workpiece with cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the mold in the oven. After ten minutes, turn down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious fragrant bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any filling.

Homemade rye flour bread in the oven

This time we propose to knead the dough on kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

• rye flour - 450 grams;
• wheat flour - 250 grams;
• dark kvass - 500 ml;
• olive oil - three large spoons;
• salt - a tablespoon without a slide;
• dry yeast - one tablespoon;
• rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture warm kvass and oil. Stir the ingredients until the mass becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Lubricate your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a lump, cover it with a thick napkin and send it to heat for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Grease two rectangular silicone molds with butter. Lay the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

• peeled rye flour - 200 grams;
• wheat flour of the first grade - 110 grams;
• dark dry malt - three large spoons;
• ground coriander - one tablespoon;
• buckwheat (or any other) honey - two tablespoons;
• small dark raisins - 60 grams;
• chicory powder - one spoon;
• boiling water - 220 ml;
• sunflower oil - two tablespoons;
• coarse salt and cumin seeds - one teaspoon each;
• balsamic vinegar (dark) - a tablespoon;
• dry yeast - one and a half teaspoons.

Delicious rye bread at home in the oven is prepared as follows.

Mix the malt and ground coriander in a deep bowl, and then pour the dry mixture with 80 ml of boiling water. Combine the remaining liquid with honey in a separate bowl. After a while, combine both mixtures and mix them well. Rinse raisins and soak in hot water.

Pour the oil and vinegar into the bowl of the bread maker, add salt and honey mass. Sift both types of flour into a suitable bowl, and then mix them with cumin, yeast and raisins. Whisk all dry ingredients together and then transfer them to the bread maker. Set the dough kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to cook a delicious fragrant loaf without using yeast.

You will need the following products:

• three glasses of rye flour;
• half a glass of oatmeal;
• two glasses of kefir;
• one chicken egg;
• a teaspoon of soda (without a slide);
• one dessert spoon of salt.

How to bake rye flour bread at home? Check out this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

Knead the sticky dough with your hands, give it the shape of a loaf and put it on parchment. Sprinkle the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on onion peel

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

• onion peel - one handful;
• water - 350 ml;
• white flour - 300 grams;
• rye flour - 200 grams;
• salt - two teaspoons;
• sugar - one teaspoon;
• dry yeast - two teaspoons;
• vegetable oil;
• one large onion.

How to bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get very delicious product that the whole family will love.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

• serum - 450 ml;
• ghee - two large spoons;
• salt - to taste;
• honey - two spoons;
• dry yeast - one sachet;
• wheat whole grain flour- 350 grams;
• rye flour - 150 grams;
• walnuts and peanuts - 70 grams each;
• sunflower seed - 50 grams;
• flax, raisins, dried cranberries and dried apricots - 50 grams each;
• sesame - four tablespoons.

Festive bread made from rye flour at home is prepared simply and quickly.

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Walnuts break and quickly fry in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then be sure to use it to make fragrant homemade bread.

Ingredients:

• rye flour - two and a half glasses;
• sourdough - 200 grams;
• warm water - 80 ml;
• tea brew - 140 ml;
• sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in heat for three or four hours.

When the dough has doubled, add tea leaves, flour, salt and sugar to it. Knead the dough (it should be quite sticky), and then cover it with a film, let it stand in a warm place for an hour and a half.

Put the workpiece on the table, and then give it the desired shape. To make it easier, constantly wet your hands in water. Grease the mold butter and put the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To make the bread covered with a golden crust, grease it with warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

You have a simple and fast way preparing delicious homemade meals. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

• flour - 300 grams
• dry yeast - one teaspoon;
• water - 50 ml;
• milk - 150 ml;
• butter - 50 grams;
• cumin, raisins and liquid honey - two tablespoons each;
• salt and sugar - half a teaspoon each.

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Ready dough give the desired shape, put the future bread for proofing on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.