Homemade rye bread in the oven. Rye bread at home in the oven recipe with photos with yeast. Curd rye bread

Recipes for making black bread. Dishes made from black bread.

Black bread was the most popular in Rus'. At that time, products made from white wheat flour Only nobles could afford them. This was due to the low resistance of wheat to cold.

But later, breeders developed white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

• Low calorie content. Compared to white, rye baked goods are lower in calories. 100 g of product contains 200 calories
• Rich vitamin composition. There are more vitamins in rye flour than in wheat flour
• High amino acid content, which is why the black crust has a characteristic sour taste
• Has a beneficial effect on the intestines. Due to the high content of dietary fiber, it promotes rapid excretion of feces. Simply put, rye bread contains more fiber, which prevents toxins from accumulating in the body
• Reduces cholesterol levels. White baked goods, on the contrary, contribute to weight gain and increased cholesterol

Read the product ingredients carefully. Now rye is planted in small quantity. You can buy black bread that does not contain rye. Usually sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, caraway seeds, raisins and starters are added to black bread instead of yeast. Rye flour is added to some varieties.

It is very difficult to find pure rye bread, this is due to the high density and poor rise of rye. The products are hard and not airy.

Brown bread with yeast: recipe in the oven and bread machine

There are quite a lot of recipes. Honey, black molasses and dark chocolate are often added. This gives the product a dark color and a pleasant aroma.

Recipe:

• 300 g rye flour mix with 100 g wheat
• Add 11 g of dry yeast to the flour mixture
• Add 220 ml warm water and 10 g sugar
• Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower oil will also work.
• Cook in the “Rye bread” mode. It takes longer to prepare than wheat, since the mass takes longer to rise

Black sourdough bread: recipe in the oven and bread machine

To prepare baked goods, you need sourdough; you can purchase it or make it yourself.

Sourdough recipe:

• Pour a tablespoon of hop cones into a glass of boiling water and let stand for a day. Strain the broth and add rye flour until it reaches the consistency of sour cream. Leave in a warm place for 24 hours
• Add flour until it becomes sour cream. Add a spoonful of burnt sugar or 25 ml of honey. Over the course of a day of fermentation, the mixture will become more liquid. Leave for another day and add flour
• On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
• Leave for 24 hours, “feed” the starter again
• On day 6 the starter is ready. You can bake bread. From the remaining starter in the jar, continue to “grow” a new one. Feed her again with water and flour

The mixture stays in the refrigerator for a maximum of 7 days.

Sourdough bread recipe:

• Measure 500 ml of starter from a jar, feed the rest
• Dissolve a spoonful of salt in a glass of warm water and mix with the starter
• Grease the mold and stirrer with oil, add the liquid mixture to it and add 500 ml of wheat flour
• Add 25 ml oil and stir again
• Cook in rye bread mode
• If you bake in the oven, after kneading the dough, cover it three times with a cloth and leave for 60 minutes after the next kneading.
• Bake for 1 hour in an oven at 220°C

How to make homemade kvass from black bread

This delicious drink with a characteristic aroma and taste. For preparation, crackers are used; the more you fry them, the darker the kvass will turn out.

Recipe:

• Cut 500 g of black bread into cubes and dry in the oven
• Add 5 liters of water to the breadcrumbs and leave for 48 hours
• Add 5 g of yeast and a glass of sugar, leave to brew for a day
• Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
• You can put a few raisins in the finished drink and put it in the refrigerator

This is a tasty addition to beer or entrees. The croutons turn out fragrant and crispy.

Recipe:

• Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
• Pour mixture over cubed rye bread
• Place on a baking sheet lined with foil and leave in hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

• Buy a loaf rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to air out.
• Cut into cubes and leave
• Pour 70 ml into the pan olive oil. Crush five cloves of garlic with a knife and fry in oil. Remove the garlic
• Pour oil over the cubes and place in the oven for 2 hours at 100°C

• Grind 3 cloves of garlic with salt in a mortar, add a drop of vinegar and add a little sugar
• Slice fresh rye or Borodino bread and brush with dressing
• Fry in a frying pan with butter until golden brown

A very tasty breakfast or addition to soup.

Recipe:

• Fry pieces of black bread in a frying pan with butter
• While the pieces are hot, rub with garlic and sprinkle with salt.
• Grate the cheese on a fine grater and sprinkle over the hot pieces

This is a simple breakfast option. It can be prepared in two ways. Simply beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a frying pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in oil on both sides. Pour in the egg and keep it on the fire a little longer. If desired, you can cover with a lid.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it cuts better.

Recipe:

• Trim the crust off the loaf and cut into thin equal-sized slices. The form can be any. Diamonds and circles look great
• In a separate bowl, mix softened butter with chopped dill and coriander
• Lubricate the pieces with aromatic oil
• Place a slice of fresh cucumber on top
• Place a piece of spicy herring on the cucumbers and pierce them with skewers

This is a tasty and very cheap snack for festive table.

Recipe:

• Toast the bread in a toaster or dry frying pan and cut diagonally
• Brush the slices with chopped garlic while they are still hot.
• Grease the surface with oil and place cucumber slices, you can use fresh or salted
• Place a fish on top of the cucumbers. Buy sprats in oil

This is a great addition to the holiday table. You can cook for the New Year.

Recipe:

• Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
• Place on top cream cheese, a sprig of dill
• Place pieces of salted or smoked pink salmon or salmon on top

This cheap salad, which will satisfy hunger in the summer. The taste is very unusual.

Recipe:

• Cut stale rye bread into small cubes and pour with unrefined oil
• Chop the onion into half rings
• Cut the tomatoes into half rings and add to the bread and onions
• Season with salt, add a clove of grated garlic and herbs. Add oil and stir

If you're watching your figure, make a dessert from rye bread.

Recipe:

• Take three pieces sour apples and cut them into slices
• Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and simmer the apples a little. They can't fall apart
• Place the rye bread in the freezer for 2 hours and grate coarse grater, sprinkle with sugar
• Grease the pan with butter and sprinkle with breadcrumbs
• Place half of the black crumbs, and apples on them, sprinkle with grated crumbs again
• Bake in the oven for 20 minutes

Is it possible to add black bread to cutlets?

If you want to cook cutlets but are not at home white bread, feel free to use rye, black or Borodino. Simply soak a slice in milk and add it to minced meat and other ingredients. The cutlets are prepared as usual.

Butter is not the best useful product, but in combination with black bread and honey you will get a tasty and healthy breakfast.

Beneficial properties of black bread with butter and honey:

• Boosts immunity
• Helps set up the intestines for proper functioning throughout the day
• Nourishes the brain and improves its functioning
• Improves intestinal motility
• Removes toxins and impurities
• Helps reduce high blood pressure
• Fights cough and ARVI

Calorie content of black bread

The difference between different types of black bread will be significant. This has to do with the ingredients used.

• Borodinsky - 264 calories
• "Darnitsky" - 200 calories
• Cereal - 228 calories
• bran – 266 calories

It all depends on the weight of the bread and the thickness of the butter layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They have a lot of fiber and beneficial microelements.

VIDEO: The benefits of rye bread

This dish appeared in Rus' back in the 19th century; the recipe for the dish was kept secret, passing on the subtleties of obtaining aromatic, crispy pastries by inheritance. Each family kept own recipes homemade rye bread, and even today there are a great many options for making it. Baked cooking masterpiece from all kinds of flour. A peeled, wallpaper or sifted flour base is obtained from a well-known cereal crop.

The five most commonly used ingredients in recipes are:

The varieties of baked goods are also extremely diverse. Everyone's favorite bread can be simple or custard; sometimes during the cooking process they use wheat flour as an additional ingredient: this way the baked product turns out fluffier and has a lighter shade. This type of bread is loved by those who watch their weight and nutrition - the dish prepared with their own hands in an oven, bread maker or even a slow cooker is low in calories, does not contain sugar and is at the same time rich in healthy dietary fiber and fiber. Every housewife can delight her family and friends with hot, soft bread every day. It is necessary to choose a suitable baking method and strictly follow it. A little skill and dexterity - and the fragrant, fresh delicacy will decorate any table.

In Russia, one of the main foodstuffs is rye bread; the recipe for making it in the oven is quite simple. Baking turns out to be less caloric than a crust made from wheat flour. It contains fewer calories. Therefore, many nutritionists and doctors recommend including a piece of rye bread in your daily diet. During the cooking process, rye flour undergoes a more gentle heat treatment. Therefore, it retains a greater amount of vitamins and essential amino acids.

Rye bread contains more fiber and indigestible fiber. It helps digest food and improves the functioning of the digestive tract. Very often the recipe is enriched with various spices: malt, cumin, coriander, honey. As a result, the nutritional value of the product increases.

Bread made from rye flour can be varied in composition; in the oven, the recipe for preparing it takes about half an hour. Usually, homemade cakes made round or oval. The crust will look more aesthetically pleasing if you make longitudinal cuts on it before placing the base in the oven.

Yeast dough can be made with live or instant yeast. The second option is more popular and simpler.

Ingredients:

· Rye flour – 150 grams;
· Whole grain wheat flour – 210 grams;
· Water – 125 ml;
· Sunflower oil – 2 tablespoons;
Dry yeast - 1 teaspoon;
· Salt – 1 teaspoon;
· Sugar – 1 tablespoon;
· Honey – ½ teaspoon;
Sesame or flax-seed, cumin, cumin, coriander - to taste.

Cooking method:

1. Mix yeast with sugar in a bowl, add water room temperature;
2. As soon as foam begins to form on the surface of the water, add liquid honey and sunflower oil. The oil should be refined and odorless. Otherwise, the aroma will dominate the finished baked goods;
3. First sift the wheat flour into the mixture, then the rye flour. There is no need to add the entire amount to the dough;
4. Let's start kneading the dough. If there is not enough flour, add it periodically;
5. At the end, add seasonings and spices;
6. Form the dough into a ball;
7. Cover the container with the dough with a waffle towel and leave for 3-4 hours in a warm place;
8. When the base has doubled in size, form it into a bun;
9. Place the loaf on greased parchment paper vegetable oil, and send it to proof in a preheated oven;
10. After 40-50 minutes the bread can be taken out;
11. We wait another 20 minutes. After this, the bread can be baked at 180 degrees for about 30 minutes;
12. Cool the bun on a wire rack and serve!

In the old days they used a recipe for bread made from rye flour without yeast. Today, many adherents of a healthy lifestyle try to limit the amount of yeast in their diet. Therefore, they prefer to bake bread without this component. The process is more labor-intensive, but the result is worth it!

Yeast-free bread is prepared using a special sourdough starter. Therefore, it will not be possible to spontaneously prepare such a bun. The base is mixed in a glass or ceramic bowl using a wooden spatula or spoon. Preparing the starter will take 5 days. All this time she should be in a warm place.

Ingredients:

· Coarse rye flour – 1 kg;
· Wheat flour – 100 grams. It is better to use whole wheat flour. In this case, the bread will turn out more useful;
· Water – 800 ml;
· Sugar – 1 tablespoon;
· Salt – 1 tablespoon;
· Sunflower oil – 2 tablespoons.

Cooking method:

1. In a container, mix 100 grams of rye flour with 100 ml of water. Cover the bowl with a towel and leave for 24 hours. After this time, air bubbles should appear on the surface of the mass;
2. After a day, mix another 100 grams of flour and 100 ml of water. Add the mixture to the starter and leave for another 24 hours;
3. The next day we repeat the manipulation;
4. After a day, mix 400 grams of flour and ½ liter of water, add to the starter and leave for another day;
5. On the fifth day, take ¾ of the prepared starter and mix in salt, sugar, sunflower oil;
6. Gradually add rye flour. The dough should be quite stiff;
7. Sprinkle the table with wheat flour and form a ball of dough on it;
8. Place the ball on a baking sheet, cover it with a towel and leave for 3-4 hours. This is necessary to allow the bun to rise;
9. The bun is baked for about 40-50 minutes at 220 degrees. There is no need to open the oven door during the entire cooking stage!
10. As soon as the crust is browned and becomes firm, you can turn off the oven;
11. Remove the loaf from the oven, wrap it in a towel and cool at room temperature.

You can diversify the taste using your favorite spices and herbs. The baked goods will be more original if you add dried fruits, nuts, and cheese to the dough.

The perfect recipe for baking a quick fix. Contains only 5 ingredients. Due to the absence of yeast, the dough will not need to be infused. In addition, there is no need to prepare the starter. The dough preparation procedure takes just minutes! Therefore, the recipe is perfect for those who decide to spontaneously prepare bread.

Ingredients:

· Kefir – ½ liter;
· Coarse rye flour – 250 grams;
· Wheat flour – 170 grams;
· Soda – ½ teaspoon;
· Salt – 1 teaspoon.

Cooking method:

1. Sift the flour into a container. It's better to leave a little for topping. This way you can adjust the density of the finished dough;
2. Add soda and salt to the flour, pour in kefir;
3. Knead a stiff elastic dough;
4. Cover the bowl with the dough with a towel and leave in a warm place for half an hour;
5. Place the dough on a table sprinkled with flour and roll it out into a layer 1 cm thick;
6. Roll the base into a tight rope and place it on parchment paper greased with vegetable oil;
7. We make cuts on the base;
8. Bake the bun for half an hour at 180 degrees;
9. Take out the bread, wrap it in a towel and leave to cool.

Recipes for rye bread in the oven at home are quite simple and varied. At the same time, you can always increase nutritional value product using additional components. The most useful ingredients are bran, nuts, dried berries, and vegetables. Cereals are often added to the composition of breads. Corn grits, buckwheat, quinoa - all this makes the taste of the baked goods more original.

Rye black bread is healthier than wheat bread: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and added as croutons to salads. You can make rye bread at home, and you don’t need a bread machine. Many recipes are designed for baking bread in a conventional oven.

The beneficial properties of the product are explained by its composition and quality of flour:

• Most recipes do not contain yeast, which increases the nutritional value of the finished product;
• A large amount of fiber has a beneficial effect on the functioning of the stomach and digestive organs;
• 100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
• Rye grain is more resistant to processing, therefore it retains many vitamins and essential amino acids for the body in flour.

• Low hemoglobin;
• Diseases of the digestive tract;
• Slagging of the body;
• Diabetes mellitus.

Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. It has been proven that regular use black bread reduces the risk of cancer and diabetes.

Ingredients for black bread

Black rye bread, which is familiar to Russians, is popular among residents of the Scandinavian Peninsula, Iceland, and Denmark. There he is an integral part national cuisine, and it is prepared with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product remain unchanged:

• Rye flour;
• Water;
• Sourdough or yeast;
• Salt.

Add to rye flour - wheat or corn, buckwheat, oatmeal.

Rye bread recipes

To make rye bread you need a little experience. Rye flour is more capricious to work with and is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get delicious product even with little culinary experience.

An accelerated method of baking in the oven

To speed up baking and improve the taste of homemade bread, preheat the oven to a temperature 5-10 °C higher than the recommended one. This will allow more heat to be retained when the door is opened while the dough is being added.

Tip: during baking, do not open the oven door often or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread depends on the type and volume, as well as the composition of the dough.

Traditional Irish bread

In Ireland they say that real bread should be tender, aromatic and crumbly. To prepare according to traditional recipe you need to take wholemeal flour or white flour, as well as:

• 190 ml kefir;
• 45 g wheat, oat or rye bran;
• A teaspoon each of baking powder, coriander and soda;
• 4 d.l. caraway;
• Salt - 2 dl;
• Olive, rapeseed or sunflower oil - 75 ml;
• 80 g of wheat flour (preferably premium);
• 80 g rye wallpaper flour;
• 1/4 kg wheat flour.

In a container for kneading dough, mix bran and flour, add baking powder and soda. Pour kefir into a separate container and add salt. In a hot frying pan with a thick bottom, fry cumin and coriander without oil, then grind the spices in a mortar and add to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but as you mix it it will become denser and roll into a ball.

You can bake bread in any baking dish or in a frying pan with a thick bottom and walls, which is pre-greased with margarine or cooking fat, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.

To prevent the crust from cracking during baking, make several shallow longitudinal cuts.

For this yeast-free bread, the oven temperature is set to 220°C. Bake at the set temperature for a quarter of an hour, then lower the temperature to 190° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.

Homemade bread without yeast

Yeast-free rye bread is prepared simply: mix 0.3 kg of rye and the same amount of oat and whole grain flour in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour and add 0.5 liters of warm water. Knead the dough. As additional additives take fried onion, Bell pepper or chili, dried blueberries or cranberries, dried fruits or seeds.

Place the dough in the mold and make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.

Classic rye bread recipe

According to the traditional recipe, sourdough is used instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third of a glass of flour. Take so much water that the dough resembles sour cream in thickness. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.

For the dough you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to first dissolve the honey in water: this way it will mix more easily and will not form lumps. Mix everything and add starter and 30-50 ml of vegetable (preferably olive) oil. Ready dough dense and elastic, non-sticky.

Bake bread in an oven preheated to 200°C for 5-7 minutes. After which the temperature is reduced to 150 °C. Baking time is about 2 hours.

Lenten rye bread

Lenten rye bread without yeast can be prepared with a simple starter of 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave in a warm place for 48-50 hours. Then add another 200 g of the mixture, cover with a cotton cloth and leave for another 24 hours.

To make the dough, you need to add sunflower oil to the starter. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, and sourdough. Knead a thick dough, which is then placed in a bread pan and left warm for 4 hours. Before placing in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. Bread is baked at a temperature of 180-185 °C for 100-120 minutes.

Sourdough bread recipe

Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (use 1.5 times more fresh hops) and 2 glasses of water. The mixture is boiled over low heat until the volume is reduced by half, then cooled and kept under gauze for about 9-11 hours.

A glass of the strained broth is poured into a jar, a little more than a glass of wheat flour and a spoon and a half of sugar are added, and mixed with a whisk. The jar is covered with a cloth and kept warm for 48 hours. The readiness of the hop starter can be determined by a significant increase in volume.

Ingredients for a standard loaf of unleavened bread (weight 700 g):

• 1/4 liter of water;
• 3 cups rye flour;
• Fine salt - tsp;
• Fine white sugar - tbsp;
• Oat or wheat flakes - a couple of tablespoons;
• Leaven.

The process begins with preparing the dough. To do this, dilute a spoonful of starter and a glass of flour in 1/4 liter of warm water. The dough rises at room temperature for 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to your hands, with good elasticity.

Before baking, the dough should rest for 4-6 hours, and to make it rise better, it is recommended to cover it with a lid and a thick terry towel. Bake rye bread on the middle shelf for an hour at a temperature of 190°C.

Preparing sourdough bread

You can prepare rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread has a sweet and sour taste and does not go stale for a long time. According to this recipe, it is suggested to bake black bread with ready-made “Light Agram” (35 ml) or dark Agram (10 ml) brew. 40 g of fermented malt is poured into 0.1 liters of boiling water. In a separate container mix: sourdough and 0.5 kg of rye flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.

It is advisable to mix the dough with a mixer for about 10 minutes. Place the finished dough in a mold pre-greased with cooking oil or butter or sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. The finished custard bread is removed from the mold and left to ripen under a waffle towel.

This aromatic yeast bread is prepared in several stages. The first is preparing the tea leaves. For it, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of caraway seeds and a glass of boiling water. Mix everything well and pour into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.

The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make the dough, combine the resulting starter and tea leaves with 1/3 tsp. yeast and leave to ferment for 5-7 hours.

It is more convenient to knead the dough for Riga bread using a submersible mixer. To do this, put the dough, 40 ml of warm water, tsp into a bowl. salt, 0.25 kg of rye flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. Place the finished dough on a flat surface sprinkled with flour and form a loaf. The bread is left in the oven to proof for an hour at a temperature of 40°C, and to prevent it from becoming stale, a bowl of boiling water is placed under the baking sheet.

Rye bread is baked in the oven for 10 minutes at 240-260 °C, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.

Recipe for rye cheese bread with nuts

Ingredients for cooking:

• 150 g goat or sheep cheese (hard varieties);
• 120-130 g walnuts;
• 0.3 kg of flour from wheat grains and the same amount of rye;
• Bunch of basil;
• About 350 ml of water;
• Ch.l. baker's yeast;
• A couple of tablespoons of olive oil;
• Salt.

Sift the flour together with the yeast twice, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave to proof for an hour, knead vigorously several times and let stand for an hour and a half. Grind the nuts using a blender, cut the cheese into small cubes.

Form the finished dough into a flat cake and place a third of the cheese and nut mixture on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.

The bread is placed on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.

Flax seed bread recipe

You can bake rye bread at home in the oven with flax seeds, sunflower seeds, and sesame seeds. To do this, first make a dough from 40 g of fresh yeast, a spoon of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.

Sift 0.6 kg of rye grain flour and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame seeds, a third of a glass of peeled seeds and a few teaspoons of salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and placed on a greased baking sheet. Leave for an hour under a towel, and before placing in the oven, moisten the surface with water.

The bread is baked for the first 45 minutes at 220°C, then another 20 minutes at 200°C.

Lithuanian beer bread

This recipe can be made with or without yeast, but the yeast-free version is more popular. Sourdough is made from a glass (220 g) of rye flour and a glass of water. It should turn out thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.

Make a dough from a glass of ready-made starter, a couple of glasses of rye flour and half a glass of water. For the dough, take all the resulting dough, 250 g of rye and wheat flour, one tablespoon each. dark thick honey and cumin, 3 tbsp. sugar and half a glass of tea with bergamot. Mix everything well, form a loaf and leave for a few minutes to proof.

For the first 25 minutes, bake the bread at a temperature of 250°C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is removed from the mold and covered with a towel.

Homemade Borodino bread

For baking Borodino bread in home oven you will need:

• 0.4 kg of peeled rye flour;
• 0.2 kg bitch 1 or 2 grades wheat;
• Ch.l. concentrated yeast;
• A couple of tablespoons of dry malt and the same amount of vegetable oil;
• 0.4 l of heated water;
• Ch.l. salt;
• A little dark honey;
• Dry crushed coriander.

The preparation of bread with malt begins with brewing. To do this, dry malt is poured into 150 ml of boiling water and cooled at room temperature. Honey is dissolved in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should be a little sticky, thick and viscous. Cover the bowl with film or a thick towel and leave for several hours. The rested dough is kneaded and transferred to a baking dish. For Borodino bread, preheat the oven to 180°C and bake for 40-45 minutes.

Bread with malt

The recipe for malt bread is similar to Borodino's: 4 tbsp. malt is poured with two glasses of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons of sugar and 0.1 liter of warm water. Leave to ferment for 10-20 minutes. The cooled malt and revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of wheat and rye flour. Knead the dough and let it proof for 1-2 hours.

The bread is baked for 30 minutes in an oven preheated to 180°C.

Bread made from corn and wheat flour

This bread with seeds and a mixture of different flours turns out fluffy, aromatic and retains nutritious and beneficial features in a week. To prepare you need to take:

• 90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
• 0.2 l kefir;
• 170 ml fat milk;
• 55 g butter;
• 20 ml linden or flower honey;
• Half a glass of seeds;
• 2 tsp dry concentrated yeast;
• 2 tsp salt.

In a container for kneading dough, combine kefir, honey, yeast and cornmeal. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or film. Leave the resulting dough to proof in a warm place for an hour or two. Then transfer it to a baking sheet, knead it, form a loaf and give it another 2-3 hours to rest. Bake in an oven preheated to 230°C for 20 minutes. To prevent the loaf from becoming dry, place a tray with hot water under the baking sheet.

Homemade rye coffee bread

The dough is prepared from 120 g of peeled flour, 0.3 liters of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.

For the test take:

• 0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
• A couple of tablespoons of cocoa;
• 1.5 tsp. salt;
• 75 ml of any pure vegetable oil.

Sift the flour, add salt and cocoa, mix well. Oil is poured into the prepared dough and mixed with flour. The dough is laid out on a flat surface sprinkled with rye flour. The formed bun is coated with oil and left for 1.5-2 hours under the film. After the allotted time, knead it, lubricate it with oil again and give it another hour and a half to rise.

The dough is laid out in molds, covered with a towel and left for 60-80 minutes. Bake rye coffee bread for 20-30 minutes in an oven heated to 180°C.

Rye bread with rice broth

For preparation take:

• 120-130 g white rice;
• About 0.5 liters of water;
• Flour: from rye grains - 200 g, from wheat - 320;
• Dry malt - tbsp;
• Bran from any cereals - 2 tbsp;
• 1/2 tbsp. mixtures of crushed ginger and coriander;
• Ch.l. salt;
• Baker's yeast - 2 tsp;
• For lubrication - egg;
• A little sesame for sprinkling.

Boil the rice. Drain the broth (at least 250 ml), strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough into a baking dish and leave for another 1-1.5 minutes. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.

Homemade rye bread can be stored for several days to a week if it is wrapped in a waffle or cotton towel. It has a pleasant taste and aroma and can be a healthy addition to any breakfast, lunch or dinner. Spiced bread goes well with salted fish, pates, butter and cheeses, dried fruit paste or fruit and berry jellies. It is added to salads and served with soups, game or fish dishes, and vegetables.

18.10.2019

You can bake bread in the oven in any way - yeast, unleavened, flatbread, lavash, etc. For baking, they mainly use wheat and rye, other cereals are used as additives. Our family really loves rye bread, which is baked from an equal mixture of rye and wheat. 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 on the table.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors. In the basic recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. Take these two ingredients and one and a half glasses of water. You will need a tablespoon each of dry yeast and vegetable oil. Half a tablespoon of sugar and one teaspoon of salt.

Preparing 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 for fermentation to begin. 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 finally knead the dough.

Video. How to prepare wheat-rye sourdough

To prepare 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 until it rises. It should approximately double in volume. After the dough has risen, it should be kneaded well again and placed in a pre-greased baking dish. To properly bake bread in the oven, the dough should also rise slightly in the pan, so cover it with a towel and leave for half an hour.

In the meantime, preheat the oven to 200 degrees and bake the bread for 43-45 minutes. When the bread is ready, you need to take it out of the mold and cover it with a towel so that it leaves the hard crust faster.

By slightly changing the proportions and adding 5-6 cloves of garlic, we get a very tasty garlic bread. In this case, for 400 grams of wheat flour and water you will need 300 rye flour. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave another one to grease the pan.

The cooking technology is also slightly different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Place the mixture in a warm place for half an hour. And when the yeast begins to sparkle, 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 rise for an hour and a half.

Having spread the dough into greased pans, cover it with a towel and leave to rise for another 45-50 minutes. Now you can bake bread 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 in 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. spoon;
• vegetable oil - 1 tbsp. spoon;
• sugar - ½ tbsp. spoons;
• salt - 1 teaspoon.

Preparation

Combine the yeast with sugar, pour warm water over it and place in a warm place for 15 minutes until the yeast begins to sparkle.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, add yeast water to this mixture a little at a time and knead the dough. Cover the bowl with the dough with a towel and place in a warm place for 1 hour until it increases in volume.

Sprinkle the table or other work surface with flour and place the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil. Cover the mold cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook the bread in it for 40-45 minutes at 200 degrees.

Homemade rye bread in the oven

The good thing about making bread at home in the oven is that 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.

Preparation

Mix sugar with dry yeast and half the indicated portion of water. Place this mixture for 20-25 minutes in a warm place. After the yeast begins to sparkle and a “cap” appears, add the rest of the water, 2 tbsp. spoons of vegetable oil, salt and rye flour, which do not forget to sift before doing this.

Mix it all and gradually add pre-sifted wheat flour. Add chopped garlic here and knead the dough. When it is ready, cover the bowl with the dough with a towel and place in a warm place 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 pan for 40-50 minutes to proof. 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 beans.

Preparation

In a food processor or bowl, mix kefir, honey, salt and yeast. Grind the coriander grains in your palms and then add them to kefir and other ingredients. Sift flour, both rye and wheat; if you want it to be more “black,” add a little more rye flour. Knead the dough and form it into a ball, which we place on a floured plate.

Using a knife on top of the dough ball, 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 to let it rise.

After 20 minutes, place the bread on a greased baking sheet and place in a warm place for another 15-20 minutes. Preheat the oven to 270 degrees, sprinkle the bread with water and place 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. This way you will get 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.

Hello, dear readers. I, like most people, am starting to think about healthy food. Today in this series there will be a simple recipe for rye bread. I'll bake it in the oven, we don't have a bread maker or a slow cooker, but maybe it will appear soon. We did not come to this decision to bake bread ourselves right away. It started gradually, we could eat one loaf in a day, or we could eat it in a week. Our children don't really like bread. And recently, in a supermarket, we bought gray bread with seeds. So, both the children and I liked it so much that we could eat it in one sitting.

We started taking this bread every day. But it’s too fluffy and airy, so we thought, maybe we could bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

Simple rye bread recipe

My parents bake bread at home all the time, but their recipes are too clever, and also made from white flour, and we wanted to start with something simple that everyone could repeat. Searching the Internet, we found many recipes. Even barley has already been sprouted for malt. But today I wanted to bake rye bread, but the malt is not ready yet. So we found a simple recipe for delicious bread.

Rye bread composition

• Rye flour 200 grams (1.5 cups)
• Wheat flour 200 grams (1.5 cups)
• Warm boiled water 370 grams (1.5 cups)
• Dry yeast 1 tablespoon
• Sugar 1.5 tablespoons
• Salt 1 teaspoon
• Vegetable oil 1.5 tablespoons
• If desired, cumin, coriander, sunflower seeds...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, pour warm water. I added 1.5 cups of water. Cover with a towel and place in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but the white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two types of flour? Because if you take only white flour, you won’t get rye bread. Well, if you use only rye flour, the bread will turn out sticky and will not bake well. Typically the proportions used are 50/50 and 60/40. And some take 60% rye flour, and some white. It all depends on your taste.

After 20 minutes, the yeast has risen, and we add vegetable oil to it. Pour the yeast water into the prepared flour and mix well with a spoon.

It turns out to be a rather sticky dough. Cover with a towel and put it in a warm place for three hours. I ask the specialists not to judge us harshly; this is my first time baking bread with my own hands. I have baked a lot of things in my life, but I have never baked bread.

While the bread is rising, I prepare the pan. I grease the mold with vegetable oil and sprinkle with flour. Although I think that one vegetable oil was enough. Now I put the dough into the mold. Since our children love bread with seeds, I sprinkle seeds on top.

Cover with a towel and let it melt for 20 - 30 minutes in a warm place. The dough should double in size. I put it in the microwave, although before that I put a saucepan with hot milk, and the microwave was warm and humid. This is what experienced bakers recommend, although my parents don’t do it, and their bread turns out fluffy and tasty.

After the rye bread doubled in size, it even came out earlier than three hours later, but I still set it after three hours so as not to violate the recipe. The bread was baked for about 40 minutes, at a temperature of about 200 degrees. My oven is gas, so the temperature is approximate. After baking, I left the bread in the oven for another 15 - 20 minutes.

The bread was baked well and turned out very tasty. The weight of our bread turned out to be 450 grams. Next time I will make more, I really liked the taste of the bread. And the children began to collect the seeds while it was still hot; they barely managed to take a photo with the seeds.

But my baking didn't end there. I liked the taste, but didn't like the look. And I continued baking bread, and of course I recorded the results.

Above in the photo, these are samples with ground coriander inside, and not ground on top. It turned out very tasty, but the bread shrunk. I used less dry yeast. The bread came out very well, but shrunk in the oven.

But I already tried it from below fresh yeast. The bread came up very well, and as you can see in the photo, it was even a little airy, although I used only 30 grams of yeast for double the amount of flour. I also added half a glass of seeds to the dough, next time I will add more. We just don’t store the seeds at home; they quickly disappear. What else we noticed is that this bread crumbles, which is made with raw yeast.

We also tried to make the dough not so sticky, but it didn’t work. And they added flour and butter to the dough, it was still a sticky dough.

And now my turn will be yeast-free bread, living bread, so to speak. The starter is already being made. So come visit, it's coming soon step by step recipe, live, without yeast, real rye bread in the oven.

Rye bread is certainly one of the most interesting products both in terms of taste and preparation.

It is very difficult to prepare, and many professional chefs consider rye loaves a masterpiece among their baked goods.

However, it’s definitely worth trying your hand.

If you scrupulously follow the recipes and adhere to all the nuances of the technology, the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does anything disappear from the table with such speed, but if the loaves are hot from rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - basic cooking principles

There are quite a few technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Dough made from rye flour is kneaded with yeast, kefir with or without added yeast, with specially prepared sourdough, or brewed.

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions specified in the recipe.

High-quality flour is always dry and soft. When you squeeze such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, a print pattern should remain on it.

Before kneading the dough, the flour must be sifted. Bread made from sifted flour turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly specified proportions according to the recipe, which are not advisable to change.

Also, unless specifically stated in the recipe, do not change the temperature. When baking rye bread at home in the oven, you should strictly follow the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-fragrant, plant. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. spoon of white sugar;

One table. spoon of maltose molasses;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin, seeds.

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and pour in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After this, immediately begin preparing the dough. To do this, dissolve instant yeast in warm, but not hot, milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them as you go.

4. Add salt and stir it evenly into the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so during the process your hands are slightly moistened with vegetable oil.

7. Cover the bowl with the dough with a cotton or linen towel and set aside to rise in a warm place.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Lightly knead the dough and, dividing into portions, place in prepared pans.

9. Turn on the oven and warm it up a little (up to 30 degrees), put the molds with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the risen bread with warm, never cold water, and sprinkle with the remaining seeds.

11. Bake this bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and finally for 19 minutes at 160 degrees.

Homemade rye bread in the oven

30 grams of ordinary bread yeast;

200 gr. coarse flour rye;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. Mix white flour (150 g) with malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring boiling water, stir the mixture well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stirring until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result will be a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mixture and knead into a stiff, non-stick dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and preheat to 220 degrees.

8. Punch down the increased dough with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough has risen, place the broiler in the oven and bake for 45 minutes.

10. Then take out the mold and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, you can use it to make good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Add granulated sugar, stir several times, with short breaks, cover with a cloth and leave for a day.

3. After the time has passed, stir in 2 more tablespoons of flour and dilute with water to the same thickness. Leave it for another day under a napkin.

4. Please note that the leaven should not be thick, so when adding flour, always dilute it with cold boiled water to the consistency of sour cream.

5. On the third day, the starter acquires the characteristic smell of sour bread, this is normal, this is exactly the result you need.

6. Add flour again, dilute with water if necessary and leave again for a day. The starter will be completely ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and close the rest tightly and store it in the refrigerator.

8. The stored starter must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the oven with sourdough

Purified water, boiled, cooled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaceable with dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour specified in the recipe with the starter and cooled boiled water. Stir so that there are no lumps and leave to rise for 5 hours. During the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the prepared dough.

3. Add spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it into greased molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill the forms one-third full with dough.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake for 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 gr. white and 250 gr. rye, coarse flour;

Refined, unflavored oil - 1 tbsp. l.

200 ml of curdled milk, or sour kefir, low-calorie;

1 tsp. dry yeast;

Salt and granulated sugar - 1 tsp each.

1. Warm fermented milk products to room temperature in advance.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Sift the rye and baking wheat flour into a mixing bowl, add the yeast little by little and mix well, stirring the yeast evenly into the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process you feel that it is becoming too tight, add a little water.

5. Properly kneaded dough turns out elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and let it rest for half an hour.

7. Pour in the oil little by little and evenly, knead with your hands until completely absorbed.

8. Then transfer the dough into a slightly heated form and leave, covered with a towel to “proof” for two hours.

9. Sprinkle the table with white flour, place the risen dough (noticeable by doubling in volume) on it, and form it into a round loaf.

10. Place it on parchment in a roasting pan and leave, covered with a towel, for half an hour for the final “proofing”.

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with dough in the oven, generously spray its walls with water.

Quick, yeast-free rye bread at home in the oven with kefir

Curdled milk from “factory” milk, or medium-fat kefir - 200 ml;

White wheat flour - two glasses;

One glass of “coarse” rye flour;

0.5 tsp. baking soda;

A little mixture of aromatic “Provençal” herbs;

1 tsp. refined sugar.

1. Mix slightly warmed kefir (yogurt) with soda and leave on the table for a quarter of an hour. Do not do this on the stove or in microwave oven, best on a battery or by placing a container with sour milk in warm water.

2. Then mix salt, granulated sugar and mixture provencal herbs in a separate bowl. Pour in the increased volume of kefir and knead the dough, adding sifted flour very little.

3. Take the entire portion of rye flour, and first take one glass of wheat flour and then use it to adjust the thickness of the dough while kneading. It should be quite soft and non-liquid.

4. Cover a mold or roasting pan with parchment, transfer the kneaded dough into it and let it “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm radiator or on top of the stove, while turning on the oven to warm up.

5. Then make a longitudinal cut and a few more across the future loaf and place the pan with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until completely cooled.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, approximately 8 g;

50 grams of malt;

300 ml water (in tea leaves);

Baker's flour - 650 grams;

10 grams of fresh (bread) or 5 grams of “dry” yeast;

250 ml water (in the dough);

50 grams of mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp. evaporated (fine) salt;

200 ml water (in dough);

80 grams of molasses.

1. First, prepare the dough for the dough. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on low heat, or best of all in a water bath to 70 degrees. Then cover the container with the tea leaves with foil and place it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the prepared tea leaves with a glass of cold water. Add the yeast, stir until it dissolves, and add the entire portion of wheat flour. Having finally mixed everything, let it sit and rise for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, dry the dried fruits well, chop with a heavy sharp knife into about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the suitable dough.

5. Gradually adding wheat flour, knead into a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough rise.

6. After two hours, move the dough onto the table and press it down a little with your hands to form a pancake. Then roll it into a tight log, pinching the edges with each turn.

7. Transfer the dough into a mold or simply onto a baking sheet, on parchment, to proof for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and useful tips

Do not over-proof the dough, otherwise it will tear during baking and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

To ensure that the bread rises evenly during baking, insert pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before placing the fryer with the dough, the walls of the oven are generously sprayed with water.

. “Karelian” bread is very popular with children, you can experiment with the recipe to please your playful little ones. So, raisins and dried apricots can be easily replaced with candied citrus fruits, unless you need to slightly reduce their quantity. Rye bread with the addition of small pieces of hard marmalade is simply delicious.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. The loaf is formed by rolling two flat pieces of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.

Recipes for making black bread. Dishes made from black bread.

Black bread was the most popular in Rus'. At that time, products made from white wheat flour could only be afforded by nobles. This was due to the low resistance of wheat to cold.

But later, breeders developed white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

• Low calorie content. Compared to white, rye baked goods are lower in calories. 100 g of product contains 200 calories
• Rich vitamin composition. There are more vitamins in rye flour than in wheat flour
• High amino acid content, which is why the black crust has a characteristic sour taste
• Has a beneficial effect on the intestines. Due to the high content of dietary fiber, it promotes rapid excretion of feces. Simply put, rye bread contains more fiber, which prevents toxins from accumulating in the body
• Reduces cholesterol levels. White baked goods, on the contrary, contribute to weight gain and increased cholesterol

Read the product ingredients carefully. Nowadays rye is planted in small quantities. You can buy black bread that does not contain rye. Usually sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, caraway seeds, raisins and starters are added to black bread instead of yeast. Rye flour is added to some varieties.

It is very difficult to find pure rye bread, this is due to the high density and poor rise of rye. The products are hard and not airy.

Brown bread with yeast: recipe in the oven and bread machine

There are quite a lot of recipes. Honey, black molasses and dark chocolate are often added. This gives the product a dark color and a pleasant aroma.

Recipe:

• Mix 300 g rye flour with 100 g wheat flour
• Add 11 g of dry yeast to the flour mixture
• Add 220 ml warm water and 10 g sugar
• Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower oil will also work.
• Cook in the “Rye bread” mode. It takes longer to prepare than wheat, since the mass takes longer to rise

Black sourdough bread: recipe in the oven and bread machine

To prepare baked goods, you need sourdough; you can purchase it or make it yourself.

Sourdough recipe:

• Pour a tablespoon of hop cones into a glass of boiling water and let stand for a day. Strain the broth and add rye flour until it reaches the consistency of sour cream. Leave in a warm place for 24 hours
• Add flour until it becomes sour cream. Add a spoonful of burnt sugar or 25 ml of honey. Over the course of a day of fermentation, the mixture will become more liquid. Leave for another day and add flour
• On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
• Leave for 24 hours, “feed” the starter again
• On day 6 the starter is ready. You can bake bread. From the remaining starter in the jar, continue to “grow” a new one. Feed her again with water and flour

The mixture stays in the refrigerator for a maximum of 7 days.

Sourdough bread recipe:

• Measure 500 ml of starter from a jar, feed the rest
• Dissolve a spoonful of salt in a glass of warm water and mix with the starter
• Grease the mold and stirrer with oil, add the liquid mixture to it and add 500 ml of wheat flour
• Add 25 ml oil and stir again
• Cook in rye bread mode
• If you bake in the oven, after kneading the dough, cover it three times with a cloth and leave for 60 minutes after the next kneading.
• Bake for 1 hour in an oven at 220°C

How to make homemade kvass from black bread

This is a delicious drink with a characteristic aroma and taste. For preparation, crackers are used; the more you fry them, the darker the kvass will turn out.

Recipe:

• Cut 500 g of black bread into cubes and dry in the oven
• Add 5 liters of water to the breadcrumbs and leave for 48 hours
• Add 5 g of yeast and a glass of sugar, leave to brew for a day
• Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
• You can put a few raisins in the finished drink and put it in the refrigerator

This is a tasty addition to beer or entrees. The croutons turn out fragrant and crispy.

Recipe:

• Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
• Pour mixture over cubed rye bread
• Place on a baking sheet lined with foil and leave in the hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

• Buy a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to air out.
• Cut into cubes and leave
• Pour 70 ml olive oil into the pan. Crush five cloves of garlic with a knife and fry in oil. Remove the garlic
• Pour oil over the cubes and place in the oven for 2 hours at 100°C

• Grind 3 cloves of garlic with salt in a mortar, add a drop of vinegar and add a little sugar
• Slice fresh rye or Borodino bread and brush with dressing
• Fry in a frying pan with butter until golden brown

A very tasty breakfast or addition to soup.

Recipe:

• Fry pieces of black bread in a frying pan with butter
• While the pieces are hot, rub with garlic and sprinkle with salt.
• Grate the cheese on a fine grater and sprinkle over the hot pieces

This is a simple breakfast option. It can be prepared in two ways. Simply beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a frying pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in oil on both sides. Pour in the egg and keep it on the fire a little longer. If desired, you can cover with a lid.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it cuts better.

Recipe:

• Trim the crust off the loaf and cut into thin equal-sized slices. The form can be any. Diamonds and circles look great
• In a separate bowl, mix softened butter with chopped dill and coriander
• Lubricate the pieces with aromatic oil
• Place a slice of fresh cucumber on top
• Place a piece of spicy herring on the cucumbers and pierce them with skewers

This is a delicious and very cheap appetizer for the holiday table.

Recipe:

• Toast the bread in a toaster or dry frying pan and cut diagonally
• Brush the slices with chopped garlic while they are still hot.
• Grease the surface with oil and place cucumber slices, you can use fresh or salted
• Place a fish on top of the cucumbers. Buy sprats in oil

This is a great addition to the holiday table. You can cook for the New Year.

Recipe:

• Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
• Place cream cheese and dill sprig on top
• Place pieces of salted or smoked pink salmon or salmon on top

This is a cheap salad that will satisfy your summer hunger. The taste is very unusual.

Recipe:

• Cut stale rye bread into small cubes and pour with unrefined oil
• Chop the onion into half rings
• Cut the tomatoes into half rings and add to the bread and onions
• Season with salt, add a clove of grated garlic and herbs. Add oil and stir

If you're watching your figure, make a dessert from rye bread.

Recipe:

• Take three sour apples and cut them into slices
• Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and simmer the apples a little. They can't fall apart
• Place rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
• Grease the pan with butter and sprinkle with breadcrumbs
• Place half of the black crumbs, and apples on them, sprinkle with grated crumbs again
• Bake in the oven for 20 minutes

Is it possible to add black bread to cutlets?

If you want to make cutlets and don’t have white bread at home, feel free to use rye, black or Borodino bread. Simply soak a slice in milk and add it to the minced meat and other ingredients. The cutlets are prepared as usual.

Butter is not the healthiest product, but in combination with black bread and honey you will get a tasty and healthy breakfast.

Beneficial properties of black bread with butter and honey:

• Boosts immunity
• Helps set up the intestines for proper functioning throughout the day
• Nourishes the brain and improves its functioning
• Improves intestinal motility
• Removes toxins and impurities
• Helps reduce high blood pressure
• Fights cough and ARVI

Calorie content of black bread

The difference between different types of black bread will be significant. This has to do with the ingredients used.

• "Borodinsky" - 264 calories
• "Darnitsky" - 200 calories
• Cereal - 228 calories
• bran – 266 calories

It all depends on the weight of the bread and the thickness of the butter layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They have a lot of fiber and beneficial microelements.

VIDEO: The benefits of rye bread

Any housewife can prepare rye bread at home in the oven. Using our recipes, you can treat your family and friends to fragrant, fresh baked goods made from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating worries many people. Unfortunately, the products of many bakeries and bakeries are not always of high quality. But the hot loaf will always be fluffy 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 be prepared for the fact that you will have to allocate quite a lot of time for this process. So be patient and start cooking with us.

So, first let's take care of the dough. For it you need to mix water and kefir in a suitable container, and then add yeast, salt and sugar to them. Whisk 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. Stir the ingredients again and then cover the bowl tightly with a lid. Send the dough to a warm place for an hour and a half.

When time has passed, mix the base with oil, flax seeds and the remaining flour. Knead the dough and let it rise. After two and a half hours you can bake the bread. Transfer the dough to a board, punch it down and place it in a baking pan. If you want the loaf to be fluffy, cover the loaf with cling film and let the loaf rise again.

Preheat the oven, sprinkle the dough with water and place the pan in the oven. After ten minutes, reduce the heat to 210 degrees. Fresh in half an hour homebaked bread he'll be ready. To make the crust beautiful and rosy, you can grease the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

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

Homemade rye flour bread in the oven

This time we suggest kneading the dough with 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 the 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 of warm kvass and butter. Mix the ingredients until the mixture becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Grease your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a ball, cover it with a thick napkin and place it in a warm place for one hour.

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

Bake the bread for 50 minutes until done.

Choux bread made from rye flour

Many housewives believe that it is better to bake homemade loaves in the oven. Therefore, many of them use a bread machine only for kneading dough. And today we will tell you in detail how to prepare rye bread at home in the oven using the “mixed” method.

Ingredients:

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

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

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

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

Place the dough 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 pan. Cover the product with cling film and let it rise for an hour and a half.

Before putting the bread in 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 oat flakes

This time we will tell you how to prepare a delicious, aromatic 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 bread from rye flour at home? Try this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid starts to bubble, add salt and egg to it. After this, you need to add a glass of flour and cereal. Stir the products and add the remaining flour to them.

Knead the sticky dough with your hands, shape it into a loaf and place on parchment. Sprinkle the dough with flour and place it in the oven for one hour.

Rye bread roll with onion skins

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

Remove the peel from the onion, wash it well and pour boiling water over it. After this, 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 place it in a warm place.

While the dough is rising under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it needs to be rolled out into a narrow long layer. Place 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 this, transfer the future bread into a mold and bake it in the oven until ready. If you don’t have time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that the whole family will enjoy.

Festive loaf with nuts and dried fruits

You can cook rye bread at home in the oven not only on weekdays. You will see this when you bake a loaf according to our recipe.

Ingredients:

• serum - 450 ml;
• melted butter - two large spoons;
• salt - to taste;
• honey - two spoons;
• dry yeast - one sachet;
• whole grain wheat 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.

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

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

Warm the whey and then mix it with honey, salt and melted butter. When the mixture has cooled to 40 degrees, add yeast to it.

Sift the flour and combine it with the whey. Mix products using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, brush them with oil and sprinkle with sesame seeds. After this, transfer the dough into baking dishes, cover them with 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. In a few hours the bread will be ripe and can be served to guests. If you prepare a treat in the evening, then the next morning your family will have a sumptuous breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Yeast-free bread with tea leaves

If you have ripened sourdough at your disposal, 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 leaves - 140 ml;
• sugar and salt - one teaspoon each.

We will prepare 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 a warm place for three or four hours.

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

Place the workpiece on the table, and then give it the desired shape. To make the task easier, constantly wet your hands with water. Grease the mold with butter and place 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 reduce the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To ensure that the bread is covered with a golden brown crust, brush it with warm water. Be sure to cool the treat for several hours before serving.

Latvian rye bread with milk

Here is a simple and quick way preparing a delicious homemade meal. Usually rye bread is made from 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;
• caraway seeds, raisins and liquid honey - two spoons each;
• salt and sugar - half a teaspoon each.

Making rye bread at home in the oven is very simple.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bread maker bowl, 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, you need to dry it and mix it with a spoonful of flour.

Place the dough on the board, sprinkle it with caraway seeds and raisins. Continue kneading it with your hands greased with vegetable oil. Ready dough give the desired shape, place the future bread to proof 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, be sure to cool it on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve the treat with butter, cold cuts or entrees.