Recipe for making bread at home. How to bake bread from rye flour at home

Homemade bread - have you just read about it or heard about it from a friend? And it’s right that you also showed interest in healthy eating, which is especially trendy now. After all, the majority are increasingly leaning towards food prepared at home from natural products. Especially when it comes to such an important product as bread.

Yes, he was the one who was the head of everything before. In any case, that's what people who knew a lot said. After all, bread prepared at home from proven ingredients has no price. After all, it is much cheaper in all respects. Having prepared it, you will perform simple mathematical operations, inhale these most pleasant aromas with your family, look at the happy faces of your family and understand everything.

Types of homemade bread

Who said that bread in a slow cooker turns out differently than with traditional methods? Experiment and achieve the desired taste! After all, bread can turn out different:

Darnitsky bread

Regular (white, gray, rye).
From different types of flour (wheat, rye, corn, barley, oatmeal, buckwheat, etc.).
With different fillings (seeds, nuts, dried fruits, etc.).
Sweet and savory.

So, I will tell you how to bake healthy and delicious bread at home.

Requirements for flour

This is not someone's idea - the quality and appearance of this product. After all, a lot here depends not only on where and in what to bake homemade bread. So, how do we need flour for this or that bread - white, rye, gray, etc.

Wheat . To bake white bread, you need premium and first grade flour made from durum wheat. The bread turns out tender and evenly porous. If you cook it from 2 types of flour and with bran, it will not be so tender, but wonderful bread, rich in minerals and vitamins.
Barley flour . And then there is a gluten deficiency. It makes the bread flattened. And he will quickly become callous.

Barley flour bread

. Due to the content of substances that interfere with the formation of gluten, this bread is denser. Want fluffier bread? Add wheat to rye.
Corn flour . It does not contain proteins that form gluten. That is why it is advisable to add proteins or leavening agents here. With the introduction of yeast into the dough, wheat flour must also be added.
Oat and buckwheat flour . If you add wheat flour to this type, gluten will be present in the dough. This bread will be unusually tasty, aromatic and with a crispy crust.

With buckwheat flour

Methods for making bread at home

This is another plus in favor of making bread at home. After all, there are also plenty of ways to bake bread. And it’s not just about what to bake with – yeast, soda or something else. And it’s not about what to put in first – dry ingredients or pour them into liquid ones.

For baking can be used:

Dough in a slow cooker

Russian stove.
Oven.
Bread maker.
Multicooker.
A frying pan and even a fire, etc.

Recipe for homemade white bread in a slow cooker - step-by-step recipe with photos

A loaf of white bread is a traditional attribute of our menu. Just don’t think that you won’t be able to cope with such a task. Even if you don't have a stove, bread maker or oven, take a slow cooker. You will love both the process, which will last about two hours, and the result!

Ingredients:

Wheat flour – 550 g
Water – 325 ml
Yeast (dry) – 2 tsp.
Salt – 1 tbsp. l.
Sugar – 1 tbsp. l.
Vegetable oil – 2 tsp.

Making delicious homemade white bread

Heat the water until hot and first dissolve salt and sugar in it.

Step 1. Sugar and salt

Mix this solution with yeast.

Step 2. Yeast

You need to mix everything again and remove it - the yeast should rise, giving foam. Then add the butter here and, after sifting the flour, pour it into the bowl.

Step 3. Flour

Now you can turn on the multiplayer and let it warm up. And we will knead the dough so that the cone becomes tighter. First in a bowl, and then on a board, adding flour,

Step 4. Kolobok

That's all. You can put the dough in a bowl, grease it with oil, and let the dough rise - any method is good, as long as there is a lot of heat. And bake on the “baking” mode. A slow cooker is not an oven, and you won’t get a beautiful hat. But don’t be upset - remove the loaf from the bowl and turn it over to the other side, bake for another 15 minutes. This is how you get a “tanned” shade.

Step 5. Turn it over

How to bake homemade rye bread - my favorite recipe

This type of bread has always been a welcome guest on the table. How is it prepared? With yeast and sourdough. As a base, wheat and rye flour is used here. And they bake rye not only in the oven or bread maker, but also in a slow cooker. They offer several recipes for making rye bread

Homemade rye bread

In the bread machine . Everything is quick and simple - the kneading is done, the baking is done, and a minimum of utensils are used.

Ingredient:

Rye flour – 1.5 cups
Yeast – 1 tsp.
Olive oil – 1 tbsp.
Whey – 1 glass
Sugar
Cumin - optional

How to properly prepare homemade rye bread - a time-tested recipe

Having placed all the products in the bread machine, select the “Rye bread” mode. Cover with a lid and that's it. After 3 hours, a fragrant loaf is on your table.

. No less convenient and simple way. Now make sure of this by preparing bread with a pleasant aroma. Please note that this dough does not rise well, so rye flour can be diluted with wheat flour.

Rye bread with lard

Ingredients:

Rye flour – 700 g
Wheat flour – 2 tbsp. (maybe in half)
Yeast (dry) – 2 tsp.
Milk – 2 cups
Salt – 2 tsp.
Sugar – 2 tsp.
Vegetable oil – 100 ml
Garlic – 2 cloves (optional)
Coriander - a little (optional)

Prepare a delicious recipe for homemade rye bread

After slightly heating the milk, combine it with salt and sugar, and then with butter. Let it all sit for half an hour, after which we add the dough to a mixture of flour and finely chopped garlic and coriander. Knead the dough loosely on the table, poured with oil. Then place the dough in a preheated multicooker in the “warm” mode for half an hour. After that, setting the cartoon to the “baking” mode, we bake for an hour.

In the oven . Fragrant, tasty, healthy rye bread is also obtained in the oven. There are a lot of recipes for its preparation. I will offer several of the most popular and original ones.

With flax seeds (or cereal mixture). Mix 600 g of a mixture of wheat and rye flour (1:2) with 150 g of flax seeds, and then pour in 40 g of fresh yeast prepared from water and sugar (a spoonful). As soon as this mass rises, pour a glass of water, 50 melted margarine into it, and add a spoonful of salt. Let's knead the dough. After an hour and a half, knead again and put into the mold. Turn on the oven and bake the bread for about forty minutes. You can sprinkle the cereal mixture on top of the bread.

Yeast-free dough with soda. Quickly knead a stiff dough from a glass of kefir, 1 tbsp of vegetable oil, 500 g of rye flour mixed with soda (1 tsp) and nuts (100 g). After placing the dough in a mold covered with foil, bake the bread for half an hour in the oven. Then, removing the foil, we bake for another quarter of an hour. for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

On serum. Mix a glass of whey with sugar and 20 g of pressed yeast. After two hours of standing in a warm place, pour the dough into 500 g of a mixture of rye and wheat flour, add 1 tbsp. margarine and vegetable oil, 1 tsp. salt and a clove of chopped garlic. After two hours, roll out the bun and, flattening it, put it to proof. After 40 minutes, put it in the oven for 40-45 minutes.

Focaccia - Italian bread with sun-dried tomatoes

Unique food for those who love experiments and first courses, sauces and sandwiches. Fragrant Italian bread is tasty and satisfying.

Ingredients:

Water – 200 ml
Flour – 2.5 cups
Vegetable oil – 3 tbsp.
Yeast (dry) – 2 tsp.
Salt – 1 tsp.
Sugar – 1 tbsp.
Sun-dried tomatoes
Spices - to taste

How to properly prepare Italian focaccia bread

Let's prepare the dough by mixing sugar, yeast and a little flour. After standing for about twenty minutes in a warm place, pour in the oil. After stirring everything, gradually add flour. Knead the bun with oiled hands. Let it sit in a warm place for about forty minutes. After kneading the bun, roll it out 2 cm thick and sprinkle with sun-dried tomatoes and spices. Let's roll it all into a roll, twist it into a spiral and place it in a bowl greased with oil. Let it sit in warm mode. And we bake the bread in the “baking” mode for 45 minutes on one side and 15 on the other.

Yes, you can experiment endlessly when baking bread at home. But, let me clarify, this must be done after already becoming familiar with the basics. In the meantime, to make you and your family happy every time you bake bread, try to stick to the recipe and tips.

We take the freshest products, especially yeast.
Yeast often uses dry yeast.
We always sift the flour.
Even if it is rye or corn bread, it is prepared on the basis of wheat flour, adding other types for taste.
We always make dough without experimenting too much with starters (it’s better to stick to the recipe).
Bread, or rather dough, loves heat!
Don’t forget to cover the bun (if you are not proofing it in a slow cooker or bread machine) with a towel or clean cloth.
Knead the dough thoroughly; without this, the bread will not turn out fluffy.
You need to keep an eye on the kneading, or more precisely, on the shape of the kolobok. It should be round (in no case a different shape!) and elastic.
Manufacturers' recommendations should be followed when storing products. So, in a multicooker - these are the same rules, in bread machines, gas ovens, etc.
You can make notches on the top.
Place the bread only in a heated oven.
Do not open the oven, oven, etc. until the program ends - the bread may settle.
Do not cut freshly baked bread immediately.
Do you want the crust to be crunchy? Sprinkle the hot bread with cold water and cover with a towel.
Always cook in a good mood.

Without a doubt, there are many more recipes for making bread at home. If you want this, you can learn to bake any type of bread to the delight of yourself and your loved ones.

Rye bread is a traditional addition to any dish. It can be prepared with yeast or sourdough. A mixture of rye and wheat flour is used as a base.

Content:

Rye bread is a collection of all black breads that are baked on the basis of rye flour. Now in the countries of the former USSR, the consumption of this product accounts for 50% of all bakery products. This type of baking is very healthy, as it contains a lot of fiber, vitamins and microelements. It contains one and a half times more iron than products made from wheat flour.

Features of making rye bread

You can bake bread from rye flour at home. You can use yeast or sourdough for this. The product is baked in the oven, slow cooker or bread maker. It all depends on the availability of household appliances. But bread cooked in the oven also turns out very tasty. The only difference is the time savings.

How to make rye bread in a bread machine

In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:

1.5 cups rye flour;
a teaspoon of yeast;
a spoonful of olive oil or melted margarine;
a glass of whey;
a teaspoon of cumin;
salt and sugar.

Load all the ingredients into the bread machine, close the lid and set the “Rye bread” mode. You don't need to do anything else. The technology will do everything for you. The preparation and baking time for the dough is 3 hours. During this time you will receive a tasty and aromatic loaf.

Initially, rye bread was prepared without the use of yeast using sourdough. Nowadays, enterprises involved in baking bakery products introduce tremors into this product. This speeds up the production time and makes bread cheaper.

Baking rye bread at home in a slow cooker

Now many people have a multicooker at home. Housewives use this device for preparing not only soups and main courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following products:

350 g rye flour;
a tablespoon of wheat flour;
a teaspoon of dry yeast;
a glass of milk;
a teaspoon of salt and sugar;
50 g vegetable oil;
garlic;
coriander.

This bread is dark with a rich, spicy flavor. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in butter. Let the liquid sit for 30 minutes. Pour the dough into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil onto the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Leave the bread to proof for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.

The dough turns out stiff and difficult to knead. Don't add too much flour as this will make the lump even tougher.

How to cook bread from rye flour in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.

For the dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of flour mixture and add a tablespoon of margarine and vegetable oil. Add a teaspoon of salt and chopped garlic. Leave the dough to “rest” for 2 hours. Knead the mixture and roll it into a ball. Flatten the ball, trying to make a thick cake. Leave to proof for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and fluffy bread at home. To prevent your first loaf from coming out lumpy, you need to know a few secrets:

Be sure to prepare the dough.
Knead the dough thoroughly.
Place the bread in the hot oven.
If you want a crispy crust, after baking, sprinkle the hot bread with cold water and cover with a towel.
Prepare a dish in a good mood.

Rye bread recipes

There are many ways to prepare rye bread. A mixture of rye and wheat flour is usually used as a base. Wheat flour makes the dough softer and more pliable. Ideally, bread made from rye flour should be prepared with sourdough, but in order to prepare the dish faster, yeast is used.

Recipe for bread made from rye flour with yeast

To prepare a fragrant loaf of bread you need to prepare the following products:

300 g rye flour;
300 g wheat flour;
400 ml warm water;
10 g dry yeast;
1 tablespoon sugar;
spoon of salt;
2 tablespoons of vegetable oil.

Pour the yeast from the bag into warm water, add sugar and salt. Leave the container with liquid for 15 minutes. During this time, a high, foamy “cap” should appear on the surface of the water. Pour sunflower oil into the liquid and stir.

Sift the wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with film and place in a warm place for 60 minutes.

After this, knead again and put in the mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Place the bread in the oven.
Approximate baking time is 40 minutes. There is no need to grease the pan; there is no need to cover the bread with the egg mixture.

Homemade rye bread recipe with flax seeds

Very aromatic and tasty rye bread can be prepared at home without using a bread machine or multicooker. To do this, you need to mix rye and wheat flour in a 2:1 ratio. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the jar. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Add 150 g of flax seeds to the flour mixture.

Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and place it in the mold. Let rise for 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. They do not need to be greased, since the rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. To ensure a crispy crust, spray the bread with cold water before putting it in the oven.

Recipe for yeast-free rye bread with soda

There are several options for making rye bread without yeast. Sourdough or soda is used as a “lifting mechanism”. Sourdough bread takes a long time to prepare, since the nutrient mixture for raising the flour requires 3 days.

If you urgently need bread, then use the recipe with soda. For the loaf you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Take 500 g of flour, and 100 g of nuts, ? teaspoon of soda. Pour a little vegetable oil into kefir.

Mix the liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough may settle from long-term storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Sourdough rye bread recipe

This is an old recipe in which malt or a special starter is used instead of yeast. To prepare the starter you need to take 100 g of flour and water. Rye flour is required. The result should be a mass whose viscosity resembles pancake dough.

Pour this mixture into a jar and place in a warm place for 2 days. During this time, bubbles appear on the surface of the dough and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mixture for another day. Now put the starter in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal quantities). Pour 50 ml of melted butter into the starter. Pour the viscous mass into the flour and knead into a stiff dough. Don't forget about sugar and salt.

Form the dough into a loaf and leave it for 3-4 hours. When the bread is well done, sprinkle it with water and sprinkle with flax seeds or cumin. Bake in the oven for one and a half hours.

The sourdough recipe requires more time, but the bread turns out very flavorful. In addition, it does not become moldy for a very long time. There is no harm from it, like from baking with yeast.

Recipe for Lithuanian beer bread

This is a unique savory bread recipe. The taste is slightly sweet. A mixture of yeast and beer is used as a leavening agent. To prepare the dough, take a mixture of rye and wheat flour in equal proportions.

Ingredients:

500 g flour mixture (rye flour + wheat);
a teaspoon of yeast;
half a glass of kefir;
a glass of dark beer;
a tablespoon of honey;
salt;
2 tablespoons sunflower oil;
egg.

Place all the ingredients in the bowl of the bread machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the “Pizza” or “Bread” mode. Leave to proof for 2 hours. Bake for 50 minutes.

Recipe for rye bread with cheese and nuts

To bake savory nut bread, prepare 500 g of a mixture of rye and wheat flour for the dough. The dough is prepared from 200 ml of milk, 20 g of compressed yeast and a spoon of honey. After a “cap” appears on top of the liquid, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese and grind the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix the dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and form it into bread. Place the products in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.

In the new Russia, interest in home baking appeared along with foreign bread machines. The loaves in them really turned out tasty, and when asked “is it worth buying,” the happy owners answered: “It’s worth it!” In the end, not many people purchased these ovens - they were expensive, but the stereotype that baking bread without a miracle machine is too troublesome remained.

Everything ingenious is simple!

In fact, there is nothing difficult in making homemade bread (it is much more difficult to make pies or dumplings). The classic recipe has only four simple ingredients - wheat flour, water, yeast and salt. And this is his strength! There is absolutely no point in chasing dietary flour and village sourdough.

“I would recommend taking regular premium wheat flour; this flour is the easiest to work with,” says Mikhail Bakunin, executive director of the Bread History company, coordinator of the ibake.ru project. “You can also bake with other types of flour, but this is a rather specific process and you can discourage any desire to work on bread."

The fact is that even if the bread is called rye or corn, it is prepared on the basis of wheat flour, and other types are added in small quantities for taste. And all attempts to bake rye bread at home using only rye flour are doomed to failure - the dough simply will not rise.

Experiments with sourdoughs, ancient yeast substitutes, can also end disastrously. They are made from flour and water by simple mixing, and everything would be fine, but the fermentation process takes 3-4 days and requires careful control.

“Sourdough needs to be literally fed, like a small child, adding flour, water, kneading it. It can be made with honey, using grapes, raisins, hops. This is incredibly interesting, but this is for those people who are interested in baking.” , warns Bakunin.

That’s why it’s better to start with regular yeast; it’s much more difficult to spoil it. The main thing is to follow the instructions and use warm water for dilution, not boiling water - this is the most common mistake!

A breath of air for the dough

The main fear associated with baking in general and bread in particular is caused by the need to knead the dough for a long time. Who wants to bend over a table and work intensely with their hands for two hours? But, fortunately, bread does not require such sacrifices - the ingredients only need to be mixed for 5-10 minutes.

“An option for the lazy is a food processor, which has a special hook that kneads the dough. But I advise those who use a mixer to still knead the dough with their hands for one or two minutes, because they have not yet invented a dough mixer that would completely replace hands baker,” says Mikhail.

It is difficult to “ruin” bread at the kneading stage, but it is possible by constantly adding flour to the dough so that it does not stick to the table. And it sticks not because of a lack of flour, but because of a lack of air. To saturate it with oxygen, the kneading process is needed.

After kneading, the dough is left to rise. In some recipes it is placed in a warm, wind-free place for an hour or two, in others it can be placed in the refrigerator overnight. For those who are baking for the first time, it is better to follow the first path.

Without unnecessary movements

After an hour's rest, the next stage is kneading and shaping. In total, it will take about 20 minutes. Provided, of course, that you want to bake a loaf “like in the store” - a beautiful elongated shape with notches. If a more “modest” loaf is suitable, you can do it in ten.

The purpose of kneading is to release excess carbon dioxide bubbles from the dough that were formed during the fermentation process. Here it is important to limit yourself to just a few “folding” movements (see video).

“If you knead the dough for a long time, it makes it denser, it removes the fluffiness, i.e. the less you touch it, the better,” says Mikhail Bakunin.

The kneaded dough, if you have the strength and desire, is divided into portions and shaped. Or they simply put it in a baking dish - this way it will definitely not spread or tear when trying to make a beautiful loaf.

Now the bread again needs heat (to restore the splendor of the shape and the airiness of the crumb, lost during molding), and it is left to rise for 40-60 minutes. Only this time, unlike the rising stage, you need to keep an eye on the dough (but without fanaticism).

“You don’t need to open it every five minutes and see how it’s there. You can guarantee that you won’t touch it for 20-30 minutes. And then you need to gently press the workpiece with your finger, and the finger mark should completely disappear. This shows that the bread is ready - it has risen and at the same time retained its elasticity,” says Bakunin.

Bread likes it hot

Before you put the bread in the oven, you need to take care of its appearance (exterior, as bakers say) - make notches on the surface. A regular razor blade or sharp knife will do for this. On loaves it is customary to make 4-5 cuts diagonally, on loaves - one long one along the “bread ridge”.

“By making cuts on the bread, you determine where the bread will open, where the gas that is formed during the rising process in the oven will escape from the bread. Thus, you additionally control its shape so that it does not crack or rupture,” explains Mikhail .

Bread loves a hot oven, so it is better to turn it on in advance, while kneading, and heat it to a temperature of 250-260ºC. Before loading, you can sprinkle the chamber with water - this will make the bread crust more tender.

"How to check if the bread is ready? One way is to tap the bottom of the bread, it should make a hollow hollow sound," - advises Mikhail Bakunin, project coordinator ibake.ru.

It is almost impossible to resist the aroma of freshly baked bread. But bakers still recommend making an effort. Bread, like wine, needs to ripen, so let it at least cool before sampling. And it is better to store “precious”, hand-made loaves and loaves of bread in linen bags - they go stale in them more slowly.

To make delicious bread, you don’t need to buy special equipment; it can be easily prepared in the oven. You can purchase a baking pan or shape it into a round loaf. Read the article and choose your favorite recipe for bread in the oven at home.

To prepare rye bread, two types of flour are mixed: wheat and rye. The first helps the dough become soft and pliable. For faster cooking, yeast is used.

Ingredients:

water – 400 ml warm;
sugar – 1 tbsp. spoon;
salt - spoon;
rye flour – 300 g;
Sunflower oil – 2 tbsp. spoons;
wheat flour – 300 g;
dry yeast – 10 g.

Preparation:

Pour warm water into a bowl, add salt and yeast.
Add sugar. Mix.
Leave for a quarter of an hour. During this period, the fermentation process will occur and a foamy “cap” will appear on the surface.
Pour in sunflower oil and stir.
Sift two types of flour through a sieve.
Now you need to combine the dough with the dry mixture.
Knead. The dough will turn out cool. Cover with a bag. Set aside for a couple of hours.
The mass will increase the volume a couple of times.
Knead. Place in the form. Cover with a bag. Leave for an hour.
Set the oven to 180 degrees.
Bake for approximately 40 minutes.

In baking, it is important to maintain temperature conditions when preparing dough and baking it.

A simple recipe for kefir without yeast

You can bake bread with a minimum amount of ingredients. Without the use of yeast, the product is healthy and tasty.

Ingredients:

flour – 300 g wheat flour + a little more for kneading;
kefir – 300 ml;
salt – 1 teaspoon;
soda - half a teaspoon;
sugar – 1 teaspoon.

Preparation:

Prepare the container.
Pour a spoonful of kefir into the soda, thereby extinguishing it.
Add to flour.
Pour in kefir.
Knead the dough, adding flour if necessary.
The mixture should not stick to your hands, but do not overdo it with adding flour.
Now the dough needs to rest. To do this, cover with a bag and leave for an hour.
Roll up a round piece of bread.
Use a knife to cut the top.
Sprinkle with flour.
Place in the oven.
220 degree mode.
Time 50 minutes.
Then switch to 200 degrees.
Cook for half an hour.
Pierce with a skewer; if it is dry, the product is ready.

Wheat custard bread in the oven

This bread differs from other cooking options in that the flour must be brewed with boiling water. This will make it light and porous. The mass will rise well, the crumb will be loose, the crust will be ruddy and thin. Homemade bread in the oven is the easiest and most successful option; it will definitely turn out delicious.

Ingredients:

water – 150 ml warm;
yeast – 15 g fresh;
boiling water – 150 ml;
Sunflower oil – 3 tbsp. spoons;
salt – 1.5 tbsp. spoons;
wheat flour – 410 g.

Preparation:

Pour wheat flour (50 g) into boiling water.
Grind the mixture with a spoon and leave until cool.
Crumble the yeast into a bowl.
Add sugar (tbsp), add salt. Grind.
Pour in warm water.
Add flour (50 g).
Mix. For best effect, use a whisk.
Leave for a quarter of an hour, the ingredients will work, the dough will grow.
Sift flour through a sieve (200 g). Pour into container.
Pour in the dough, stir.
Place the flour mixture.
Stir, add oil.
Send the mixture to the table. Pour in the rest of the flour and knead the dough. Watch the consistency; the entire volume may not be needed. You should get a smooth, soft, springy structure.
Roll into a ball.
Coat the container with oil, place the ball, cover with film.
Place in a warm place, avoid air flow, leave for an hour.
Roll out using a rolling pin.
Roll tightly, without pressing too hard.
Prepare the oven by setting it to 180 degrees in advance.
It is better to use a special rectangular pan designed for bread. Coat it with oil.
Move the workpiece and cover it. Set aside.
In half an hour it will grow and you can put it in the oven.
After 30 minutes a golden crust will appear, remove.

How to bake with sourdough?

To make a successful bread, all products must be weighed.

Ingredients:

flour – 45 g, you should choose whole grain flour;
salt – 11 g;
wheat flour – 340 g;
warm water – 330 g;
sourdough – 210 g.

Preparation:

Prepare a tall dish and add the indicated flour.
Place the starter.
Pour in water. Knead.
Transfer to the table, knead without adding flour.
When the mass becomes smooth, add salt.
Stir for a few minutes.
Twist it to make a ball. Return to the bowl and cover with a bag.
After an hour and a half, stir and cover again for an hour.
Roll into a ball and place on a baking sheet. Leave for 17 hours. The temperature should not exceed 20 degrees.
If there is not enough time to rise, leave more.
Take a knife and cut the dough.
Preheat the oven to 250 degrees.
Place a baking tray.
Cook for five minutes.
Reduce to 220 degrees.
Bake for half an hour.

With cheese in the oven

Very aromatic crispy bread.

Ingredients:

loaf of bread with bran – 1 pc.;
butter – 75 g;
parsley;
cheddar cheese – 100 g;
garlic – 2 cloves.

Preparation:

Wash the parsley, dry it, chop it.
Finely chop the peeled garlic.
Use softened butter. Stir in garlic and herbs.
Make one and a half centimeter cuts in the loaf without cutting completely.
Place the filling into the slits.
Grate the cheese and sprinkle on each cut.
Wrap in foil.
Place in the oven.
Heat the oven to 200 degrees.
Time - quarter of an hour.

Whole wheat bread

The healthiest type of bread. Well suited for those who pay attention to their figure.

Ingredients:

whole grain flour – 620 g;
salt – 3 g;
warm boiled water – 250 g;
granulated sugar – 5 g;
yeast - 3 teaspoons.

Preparation:

Place yeast in water, add salt and sugar. Mix.
Add flour (more than half).
Knead the dough.
Cover with a bag.
Leave for an hour and a half. The place should be warm.
After the mass has grown, add the rest of the flour.
Knead.
Grease the mold with oil.
Lay out the workpiece.
Cover with a bag.
Give me another hour.
The oven must be set to 200 degrees.
Submit the form.
Wait 2/3 hours.

With milk

Delight your family with natural, unadulterated bread by preparing tender, airy, aromatic pastries.

Ingredients:

dry yeast – 10 g;
sugar – 1 tbsp. spoon;
sunflower oil;
cow's milk – 300 ml;
flour – 430 g;
salt - half a tbsp. spoons;
egg – 1 pc.

Preparation:

Pour salt into heated milk and add sugar. Pour in the egg.
Mix.
Pour in the yeast.
Place flour. Knead the dough.
Cover with film and place in the oven or any warm place. Leave for about two hours.
Knead.
Transfer to a mold that has been coated with butter.
Set 180 degrees in the oven.
Cook until golden brown.

When the bread is cooked, cool it gradually, for example, by covering it with a towel. Do not place in the cold, as this will make the crumb sticky. Cut only after complete cooling.

Fast way in the oven

No store-bought loaf can replace home-baked goods. Due to their busy schedule, many housewives are afraid to try making bread at home. But you can prepare soft, airy pastries with a minimum of time.

Ingredients:

wheat flour – 320 g;
warm water – 210 ml;
sugar – 1 teaspoon;
sea salt - half a teaspoon;
olive oil – 30 ml;
dry yeast – 1 teaspoon.

Preparation:

Pour all bulk products into a bowl and mix.
Fill with water and oil.
Knead. If necessary, add flour.
The result will be an elastic workpiece that will not stick to the surface.
Cover with film and leave.
When the volume has tripled, knead. This will happen in half an hour.
Roll into a loaf shape and cut.
Place on a baking sheet for half an hour.
Sprinkle with water.
Transfer to oven.
200 degree mode
After half an hour, the surface of the product will be covered with a golden crust. Feel free to take it out.

Made from corn and wheat flour

These are sunny baked goods with an amazing aroma and perfect porous structure.

Ingredients:

wheat flour – 250 g;
oil – 1 teaspoon;
corn flour – 150 g;
yeast - 1 teaspoon dry quick action;
egg – 1 pc.;
warm milk – 250 ml;
sugar – 2 teaspoons;
salt – 1 teaspoon;
butter – 1 teaspoon.

Preparation:

Pour sugar, salt, yeast into a container.
Pour in the previously melted butter.
Then milk.
Stir until everything is dissolved.
Pour in the egg. Stir.
Add flour.
Knead. Cover with film.
Wait an hour.
Mash the grown mass. If necessary, sprinkle with flour.
Place in a pre-greased mold.
Heat the oven to 195 degrees.
Move the form.
Cook for half an hour.

With added yeast

You will delight your family and surprise your guests at the festive table with aromatic, delicious pastries with minimal ingredients.

Ingredients:

dry yeast – 1 teaspoon;
warm water – 350 ml;
salt – 10 g;
wheat flour – 500 g.

Preparation:

Pour water (60 ml) into the bowl and add yeast. Dissolve.
Pour in the remaining liquid.
Add some salt. Mix.
Mix with flour. You will get a sticky mass. You can't put flour in it!
Be patient and knead, stretching in different directions. The dough should absorb more oxygen.
When it finally becomes smooth, roll it into a ball.
Cover and leave for a couple of hours.
When the volume increases, knead the dough.
Transfer to a form coated with oil.
Place in the oven (180 degrees).
After 2/3 hours, take it out.

Homemade Borodino bread

By preparing this option, you will get the rich taste and aroma of familiar baked goods.

Ingredients:

wheat flour (grade 2) – 170 g;
sea salt – 1 teaspoon;
rye flour – 310 g;
rye malt – 4 teaspoons;
honey – 2 teaspoons;
sunflower oil – 2 teaspoons;
pressed yeast – 15 g;
cumin – 1 teaspoon;
water – 410 ml;
coriander – 2 teaspoons.

Preparation:

To brew malt: pour boiling water (150 ml).
Stir. Leave. It must cool completely.
Pour warm water (150 ml) into another bowl, add honey, crumble the yeast and stir.
After a quarter of an hour, the mass will increase in volume.
Pour flour into a high container and add salt. Stir.
Pour in the yeast base. Place the malt that has brewed. Add the remaining water.
Add sunflower oil, stir.
Cover and keep warm.
After an hour and a half, put it into shape.
Sprinkle with cumin, then coriander. Press lightly.
Leave for 2/3 hours.
Heat the oven to 180 degrees.
Place the form.
Cook for about an hour.

According to Richard Bertinet (a French baker and best-selling author of books on how to bake your own bread), baking is an art akin to winemaking. The taste of bread can and should be refined, sophisticated and varied. It is worth mastering simple technology and spending a little time in the kitchen to experience the true taste and aroma of the very basis of life.

The recipe using live yeast is the simplest and most understandable. Anyone can start experimenting with homemade bread with it.

For one loaf you need:

600 g wheat flour;
12 g pressed yeast;
12 g salt;
300 ml water.

The amount of water is indicated for hearth bread, which is baked on a baking sheet. If a mold is used, you can add another 100 - 150 ml. The dough will be more sticky and flexible, but the bread will be fluffy and airy.

In order for the dough to rise well, all products must be warm, and the flour must be sifted.

Crumble the yeast and grind with flour. Add salt and pour water into the flour.
Knead thoroughly. When kneading, the dough is saturated with air. The mass is pulled out, folded in half and rolled on the table without pressure. Gradually the dough stops sticking to your hands and becomes smooth and shiny.
Place in a warm place for 1 – 1.5 hours to proof. Ideal conditions can be created in the oven. Without turning on the heating, place a baking sheet with dough or a mold on a wire rack on a medium level. Place a bowl of boiling water on the bottom of the oven. For active life of yeast, a temperature of at least 35 - 38⁰С is required. Hot water will not only maintain the temperature, but will create the necessary moisture on the surface of the dough, and the crust of the bread will not burn.
The mass should double in volume.
Preheat the oven, place the pan on the middle level and bake the bread at 200ºC for 40 minutes.
Cool in a linen towel on a wire rack.

The question often arises as to why homemade bread crumbles.

There are only two reasons:

Unbalanced recipe: excess yeast, lack of water or fat disrupt the structure of the dough.
Low-quality flour with low gluten content does not allow you to knead a sufficiently elastic dough. The gluten threads must hold air inside the kneaded mass, due to which the bread rises. If there is little gluten, it is impossible to achieve the correct dough structure.

Homemade bread with dry yeast

If the recipe specifies live yeast, you can safely replace it with dry yeast, using half the weight.

For wheat bread:

400 g flour;
280 ml water;
6 g dry yeast;
10 g salt.

The dough will stick to your hands for a long time, but there is no need to dust the board with flour. Otherwise, the dough will absorb excess flour and turn out “heavy”.

The kneading surface and hands can be greased with vegetable oil. This will make the work easier and faster.

Dissolve dry yeast in warm water.
Make a hole in the flour, pour water into it and add salt.
Mix gently, gradually incorporating all the flour.
Transfer the resulting sticky mass to the kneading table. A lump of dough is formed quickly before the yeast starts working. 10 – 15 minutes are enough to achieve pleasant elasticity.
The dough should be placed in a warm place for 1 – 1.5 hours.
When it has doubled in size, knead it slightly, form into a ball and place in a greased pan. It should take up no more than a third of the volume of the pan so that there is enough space for the bread to rise.
Bake the bread at 200ºC for 40 minutes. Check readiness with a wooden skewer.
Cool on a wire rack under a towel. If the crust is too hard, lightly moisten the towel with water.

How to grow sourdough

It is better to bake bread with sourdough at home. It does not involve yeast fermentation, but lactic acid fermentation, although yeast is also present. The acids contained in the sourdough give the bread a rich, rich taste and also protect it from mold, which allows such baked goods to be stored many times longer than sponged yeast baked goods. Sourdough is grown in different ways, making it liquid or dough-like. Either way, it can live for years if properly cared for.

The simplest recipe:

100 g flour;
100 ml of water 28 – 30ºС.

The best way to make sourdough is with whole grain flour. For rye bread it is prepared from rye, for wheat bread - from wheat. You can also use a mixture of the two types.

Prepare the starter in a container with a loose lid or under several layers of gauze so that it does not suffocate or become damp. For the specified amount of food you will need a container of about three liters, since the starter will rise greatly.

The ingredients are combined. The result is a liquid mixture, like sour cream.
It is covered and put in a warm place. The optimal temperature is 24 – 27ºС.
For a week, fertilize with the same amount of flour and water every day. Mix the whole mass thoroughly.
The first two days the starter “gives off” vinegar. If the process is successful, on the 3rd – 4th day the smell will become pleasant, sour-bread. The appearance of a “crust” on sourdough is also a favorable sign. Wheat sourdough is much more suitable than rye sourdough, and its consistency is much softer.
On day 5, the starter is still young, but it can already be used in the dough.
On day 7 it is completely ready and the bread will rise well. Some of it can be used for baking, and the mother starter can be stored in the refrigerator.

Sourdough, in which a large amount of sugar ferments, cooks much faster.

Ingredients:

100 g raisins;
200 g flour;
15 g sugar;
250 ml warm water.

The container for the starter must be at least 1 liter. Soak the raisins for half an hour and strain the water. Add sugar and flour to it and place in a warm place under cheesecloth for two days. On the third day it can be used.

For thick sourdough according to Richard Bertinet's recipe you will need:

150 ml warm water;
20 g liquid honey;
150 g wheat flour;
50 g rye flour.

The workpiece is mixed in a deep container. The lid is loosely closed and placed in a warm place for 2 days.

For the first feeding:

280 g wheat flour;
30 g rye flour;
150 g of water.

A day later, the mother starter is prepared:

200 g starter (blank);
200 ml warm water;
400 g wheat flour.

Within 12 hours, the starter rises in a warm place and matures for another 10 hours at 7ºC. After this, it can be used to bake especially fluffy bread.

Sourdough prepared by any method is fed with a mixture of flour and water once a week or whenever bread is baked. In this way, the vital activity of fermenting bacteria is supported and the used volume is replaced.

How to bake with sourdough

To bake sourdough rye bread you will need:

500 g rye flour;
210 g water;
160 g sourdough;
50 g vegetable oil;
20 g sugar;
10 g salt.

To add flavor, you can add 20 g of cumin or 3 - 4 g of malt. You can reduce the acidity of the dough by replacing a third of the rye flour with wheat flour.

First prepare the dough dough.

The mother starter, flour and water in equal proportions (160 g each) are mixed in a deep bowl. All ingredients are warm, up to 40ºС.
The dough rests under the film in a warm place for 3 – 4 hours. A mature starter will rise the dough twice as fast as a young one.

When the dough has doubled in size, you can prepare the bread dough.

The remaining flour, salt, sugar, butter and, if desired, additives are gradually mixed into the dough. The malt is pre-diluted in hot, about 70ºС, water. The result is a soft and very sticky dough.
There is no gluten in rye flour, so there is no point in kneading it for a long time. It is enough to collect all the flour into a homogeneous mixture without lumps. It is important not to knock out the formed air bubbles from the resulting soft mass.
The edges of the dough are slightly tucked towards the middle, pinched and a dough ball is formed, which is immediately placed in a greased form. After this, the workpiece needs to be proofed in a warm place for at least 3 to 4 hours.
Before putting the dough in the oven, the surface of the dough should be generously sprinkled with water from a spray bottle. Thanks to this trick, the crust of the bread will not be burned.
Bake for the first 10 minutes at 250ºС, then reduce the heat to 200ºС and bake for another 40 minutes.
Leave the finished bread for 10 minutes in a warm oven without heating and then cool in a towel.

On kefir without yeast

It would be more correct to call this bread soda, since soda is the leavening agent. When contacted with lactic acid, it forms carbon dioxide, which rises the dough and makes the bread fluffy and soft.

The type of fermented milk product does not play the most important role. You can use yogurt, liquid sour cream or fermented baked milk, only the fat content in the bread will change.

You can also use any flour in this recipe: wheat, rye or a mixture of them.

Prepare for one loaf:

350 ml kefir;
400 g flour;
15 g soda;
10 g salt.

You can add sugar or honey, cumin, coriander, Provençal herbs, a spoonful of soy sauce or anything else to your dough.

Mix dry ingredients separately. Warm kefir is poured into the flour.
Knead the dough and form it into a ball. They do this quickly, since the oxidation reaction is already underway. Active mixing only destroys the formed gas bubbles.
The workpiece is placed on a greased baking sheet. Longitudinal and transverse cuts are made on the surface, 1 - 1.5 cm deep. This way the bread will bake better and the appearance of the loaf will be very impressive.
Bake soda or yeast-free bread at 200ºC for at least 40 - 45 minutes.

With flax and caraway seeds

Homemade bread is often baked with all sorts of additives, experimenting with or recreating old, traditional recipes. Many ingredients not only improve the taste of bread, but also increase its beneficial properties.

For example, the composition of the healthiest rye sourdough bread can be enriched with flax and caraway seeds. They contain iron, calcium, potassium and B vitamins, essential omega-3 and -6 fatty acids.

For the standard form test:

340 g rye flour;
160 g whole grain wheat flour;
500 g rye sourdough;
15 g salt;
20 g fermented rye malt;
40 g unrefined vegetable oil;
30 g honey;
4 tablespoons flaxseed;
2 tablespoons of cumin;
4 tablespoons of peeled sunflower seeds;
500 ml water.

The bread will be dense and heavy. The weight of the finished loaf is about 1.4 kg. This bread is very satisfying, does not crumble, and is cut into thin slices.

Dissolve honey and starter in warm water. Mix dry ingredients separately, reserving one tablespoon of cumin for sprinkling.
Pour the liquid into the flour mixture, mix the viscous dough with a spoon and transfer to a greased form so that no voids form. Smooth the top with a wet spoon. For hearth bread, the amount of water must be reduced so that the dough does not spread.
Proofing will take from 1.5 to 3 hours, during which the dough should rise 1.5 - 2 times.
Sprinkle the workpiece with water, sprinkle with caraway seeds and place in an oven preheated to 250ºC. Bake for an hour, lowering the temperature by 20 - 30ºC every 15 minutes.
Sprinkle the finished bread with water again and cool slowly in a towel for several hours.

How to bake a loaf for tea

The tender milk loaf is kneaded and formed in a special way, so that the crumb is porous and light.

The ingredients are the simplest:

450 g wheat flour;
250 ml milk;
6 g salt;
18 g sugar;
4 g dry yeast;
40 g vegetable oil.

The milk must be warm, at least 40ºС.

To make kneading the dough easier, dry and liquid ingredients are mixed separately.
The liquid is poured into the flour mixture. At first the dough is slightly moist, pliable, but with noticeable lumps. You need to hold it under the film for a while - then the gluten will begin to soften and working with the dough will become much easier.
You need to knead the dough vigorously and thoroughly until it becomes smooth and elastic. The yeast is not working yet, there is no air in the dough, so you can squeeze and roll it with all your might.
The dough is placed to proof for 1 hour. You can do this in an oven heated to 40ºC.
The mass is divided in half to make two loaves. Roll out each half with a rolling pin into a 1.5 cm thick rectangle.
Roll into loose rolls and pinch the edges. Place seam side down on a greased baking sheet.
Make cuts and leave to proof again for 40 - 60 minutes.
Brush the top of the dough with beaten egg to form a bright, glossy crust.
Bake in a preheated oven for 25 minutes at 200ºС and another 5 - 10 minutes at 170⁰С.

Homemade Borodino bread

The classic taste can only be obtained by following the recipe according to GOST. Not a single adapted quick recipe will achieve the rich, savory taste of Borodino custard bread.

At the first stage, prepare the “infusion”:

30 g fermented rye malt;
40 g ground coriander;
60 g peeled rye flour;
300 ml boiling water.

The boiling water should not be steep, 90 – 95ºС is enough.

During stirring, the mixture cools to 60ºC. Another 30 g of flour is added to it.
The tea leaves are left to saccharify in a warm place for 2 hours.

It is important to add flour in parts to preserve the enzymes in it that can break starch into simple sugars. They will ensure high-quality operation of the starter. In addition, spices and malt are infused during the brewing process, which greatly affects the taste of the bread.

To prepare the dough you will need:

370 g of tea leaves;
90 g mature rye sourdough;
190 g rye flour.

The dough is suitable for 4 hours at 28 – 30ºС.

For dough for one loaf you need:

whole dough;
100 ml water;
30 g sugar;
5 g salt;
20 g dark molasses;
100 g rye flour;
75 g wheat flour 2 grades.

Molasses will give the bread color, flavor and keep it fresh longer. You can replace it with an equal amount of honey.

Stir molasses, salt and sugar in water. The dough is diluted with this liquid and flour is added to it.
The dough turns out very sticky, like warm plasticine. It needs to be kept warm for 1.5 - 2 hours for fermentation.
The dough rests in the mold for about two more hours. Spread it out with a spoon, tightly, without voids. The surface is smoothed.
When the volume of the mass increases by 1.5 times, the surface is sprinkled with water and sprinkled with cumin and coriander grains. Place in a preheated oven.
Bake for an hour. The first 10 minutes at 250ºС, another 10 minutes at 230ºС and until ready at 200ºС.
You can cut the custard bread no earlier than 6 hours after baking, so that the crumb does not stick together when cutting.

This recipe can be used to bake both rye and wheat bread.

Products:

460 g flour;
360 g water;
4 g yeast;
10 g salt.

The resulting dough is enough for two loaves. If you plan to bake only one, the rest of the dough can be stored in the refrigerator for up to two weeks.

It is better to start preparing the dough the day before baking.

Dissolve yeast and salt in warm water. Pour the liquid into the flour. Mix with a spatula. The dough will turn out very, very sticky, you can’t even gather it into one lump with your hands.
Leave it warm, covered, for 2 hours. During this time, the dough will rise and be filled with air bubbles.
Now, without stirring, it should be put in the refrigerator to mature for 13–20 hours. The time depends on the quality of the flour and its gluten content. The more gluten, the faster the dough will ripen. After refrigeration, it is absolutely elastic and does not stick to your hands.
Dust the board with flour and place the dough in two parts to warm for 2 hours. When forming loaves, the dough does not need to be kneaded, squeezed or folded. At this stage it is important to preserve its porous structure.
Preheat the oven to 230ºC. Place the pieces on a baking sheet and place on the middle rack.
Place a baking sheet with hot water on the lower rack to create steam.
Bake for 25 - 30 minutes until golden brown.
The bread should be fluffy, the crumb will have large pores. To prevent it from sticking together when slicing, cool the loaf in a towel.

Rye bread in a bread machine

Modern kitchen devices can significantly simplify and automate the process of baking bread. To prepare it in a bread machine, it is important to strictly follow the proportions when loading the ingredients. The smart machine will do the rest.

For one rye loaf you will need:

220 ml water;
150 g rye flour;
200 g wheat flour;
1 bottle of ready-made starter;
20 g malt;
12 g sugar;
12 g salt.

Water can be used at room temperature.

Place all ingredients in a bread pan without mixing.
Select the mode for baking rye bread.
Specify weight. From this amount of products you will get a 750 g loaf.
Specify the desired crust color.
It is better to monitor how the dough is formed. Sometimes you have to add a little flour or water by eye.
Do not open the lid during dough proofing and baking so as not to disturb the temperature.
A sound signal indicates readiness.
All that remains is to take out the loaf and cool it on a wire rack, wrapped in a towel.

A simple recipe in a slow cooker

To bake bread in a slow cooker, you will have to knead the dough yourself, and you can trust the equipment to follow the proofing and baking regimes.

Ingredients for wheat yeast bread:

400 g flour;
250 g warm milk;
12 g salt;
12 g sugar;
5 g dry yeast;
40 g vegetable oil.

In a multicooker, you can achieve a beautiful crispy crust if you choose the optimal operating modes and cooking time.

Knead the dough thoroughly and keep it warm for about half an hour.
Knead and place in the multicooker bowl, turning on “Warming” for 10 minutes.
Then you should give the dough half an hour of rest, and then activate the “Baking” mode (150ºC) for half an hour.
You need to turn the bread over so that a crust forms on both sides, and keep it in the bowl for another half hour in the same mode.
Cool the finished bread on a wire rack.

Homemade bread is a true work of culinary art. Having mastered the technology of its preparation once, you are unlikely to return to a store-bought product and will delight your family and surprise your guests with new options for tasty, healthy and incredibly aromatic baked goods.