Rye bread contains many minerals, vitamins, amino acids, and has a pleasant taste and aroma. Regular consumption saturates the body with essential elements, improves digestion, and strengthens the immune system. At home, you can make several types of bread from rye flour, and the most convenient way is to use a bread maker for this.

In terms of vitamins and minerals, rye bread is several times higher than wheat bread. Medical studies have proven that including a rye flour product in your daily diet will reduce the risk of diabetes, cancer and cardiovascular diseases. Dough made from rye flour does not stick to your hands or spatula, does not stretch and does not have the usual elasticity. To prepare baked goods, you don’t need to knead it much - it quickly gets rid of excess gas.

The fermentation time of the dough depends on the ambient temperature. If the bread machine has a heating function, then 35-40 minutes are enough for the dough, but if it is suitable at room temperature (below +28°C), then it will take at least 2 hours.

To make the bread beautiful, before baking the top can be greased with warm milk, a mixture of eggs and milk or sour cream, or beaten yolk. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.

French bread

If you are preparing rye bread for the first time, then it is better to try baking it from a mixture of wheat and rye flour. You need to learn how to work with whole rye flour - it does not contain gluten, and in order to achieve optimal porosity and moisture content, experience is needed. The main condition for a good dough is the correct ratio of water and flour.

To prepare bread according to the French recipe, you need to take:

• 340 g finely ground wheat flour;
• 60 g rye flour;
• 290 ml boiled warm water;
• 15 ml sunflower oil;
• A dessert spoon of dry yeast and salt.

All products are placed in baking containers, starting with liquid ones. Some of the yeast can first be diluted in warm water and given time to come to life - 10-15 minutes. Baked according to the “French bread” program.

Karelian bread made from flour mixture

Cooking begins with tea leaves. To do this, 4-5 g of cumin, coriander and anise need to be crushed in a mortar, mixed with rye flour (50 g) and hot water (150 ml), add 25 g of malt. The tea leaves are poured into a thermos with a wide neck and left for 2-4 hours. The optimal liquid temperature is 65-68 °C.

Next, they begin to make the dough: 2.5 g of concentrated baker's yeast is mixed with warm water (125 ml), sifted wheat flour (210 g) and candied tea leaves. Mix everything well and put it in a warm place for another couple of hours. Additionally, the container with the dough can be wrapped in a towel or blanket.

Ingredients for the dough:

• 225 g of regular flour or a mixture of premium wheat and whole grain flour in equal proportions;
• A couple of teaspoons of salt;
• 30 g cane sugar;
• 35 g dark honey or molasses;
• 20 g light sweet raisins;
• Water - 0.15 l.

Pour water into the bread machine container and add all the ingredients. Dry raisins are added last. Pour the dough on top and turn on the machine in the “whole grain bread” mode. It keeps the dough kneading for 90 minutes, after which the dough rests and baking occurs.

You can set the crust to toasted or medium and the program will automatically brown the top.

If you plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsa rye bread retains its taste and healthy qualities for two days after baking and has a pleasant aroma and taste. For the dough for a 750 g loaf you need to take:

• 45 g thick sourdough;
• Warm water - a third of a glass;
• Rye flour - half a glass.

Mix all ingredients well, cover the bowl with a lid and place in a warm place. The minimum holding time is 4 hours, and the longer the dough rises, the fluffier and tastier the bread will be. For the test you will also need:

• 140 g and 195 g of rye and wheat flour, respectively;
• 2.5 fresh baker's yeast;
• 8 g fine white sugar;
• 170 ml water.

The dough is kneaded and left in a warm place for several hours. Grease the baking dish with oil and place the rested dough into it. Leave for another hour for separation, after which the future bread is moistened with water and sent to a heated oven. Baking temperature - 240°C, time - 40-45 minutes.

Darnytsia aromatic bread with a crispy crust is easier to prepare in a bread machine. Ingredients:

• Water - 0.3 l;
• Olive oil - 20 ml;
• Coarse salt - 7.5 g;
• Dark honey - one and a half tablespoons;
• 10 g concentrated baker's yeast;
• 240 g finely ground wheat flour;
• 180 g fresh rye flour.

Honey is dissolved in warm water and oil is added. Next, add sifted flour, make a small hole for yeast and salt. The container is placed in the baking machine and the whole grain bread preparation mode is turned on.

To bake Scandinavian bread you will need:

• Warm water - 0.35 l;
• Wheat and rye flour 280 and 180 g, respectively;
• High-fat butter - 20 g;
• 20 g light honey;
• 15 g salt;
• Powdered milk - 25 g;
• Liquid malt - tbsp;
• Baker's yeast - 15 g and the same amount of caraway seeds.

All products are placed in a baking container, starting with water and oil. The last ones to add are the cumin seeds. Bake on the “Rye bread” setting.

Rye bread with chicory

To bake spiced rye bread, you need to prepare the following ingredients:

• Sifted rye flour and wheat flour - 200 and 120 g, respectively;
• 40 g dry dark malt;
• Ground coriander - spoon;
• Buckwheat honey - 20-25 g;
• 3 tsp chopped chicory;
• 45 g of small and preferably dark raisins;
• 210 ml boiling water;
• Cold pressed olive oil - 15 ml;
• 1/2 tbsp. coarse salt;
• Balsamic vinegar - 15 ml;
• Yeast and caraway seeds 15 g each.

Pour boiling water (80 ml) over the spices and dissolve honey in the remaining water. Place vinegar, salt, oil, liquid with coriander and honey into the bread maker bowl. Next add dry ingredients. The raisins are added last. “Rye bread” mode.

Rye bread with kvass

A simplified version of Irish soda bread. Ingredients for cooking:

• Finely ground rye and wheat flour - 210 and 150 g, respectively;
• 1/2 tsp. pure coarse salt and the same amount of soda;
• Baking powder - tsp;
• Dark kvass - 300 ml;
• A teaspoon of cardamom;
• Ground nutmeg - 1/3 tbsp.

Place the ingredients in a baking dish: kvass first, spices last. Set the mode to “Rye” or “Basic”.

You can serve it with pates, spiced butter, salted fish for breakfast or in addition to salads.

Rye bread with cranberries

Baked in a bread machine on the “Rye” or “Basic” mode. For baking you will need:

• 220 and 270 each of rye and wheat flour, respectively;
• 0.37 liters of water (it is better to use warm water to revive the yeast faster);
• Salt - 20 g;
• 30 g brown or beet sugar;
• Dried cranberries - 120 g (you can add dried blueberries, blueberries, lingonberries);
• 100 g mixture of hazelnuts, almonds, peanuts, walnuts;
• Dry concentrated yeast - 2 tsp;
• Oil (sunflower, olive or corn) - 20 ml;
• Nut butter - to taste.

From this volume of products, a standard loaf is obtained, weighing 750 g. Before use, let cool, wrapping it in a towel.

Rye bread with pepper

Aromatic and savory bread for a healthy breakfast is made from:

• Flour: take 320 g and 160 g, respectively, wheat and rye;
• Crushed black pepper - 1/3 tbsp;
• Salts - 10-12 g;
• 15 g yeast;
• 20 g natural ground coffee;
• One and a half glasses of water;
• Maca;
• Eggs - for greasing the crust.

It is better to prepare the bread dough yourself and put it in the bread machine when ready. It is necessary to brew coffee in a Turk in advance. Add 75 g of rye flour to the hot drink and mix well with a submersible mixer or whisk. Cool, add yeast and pepper, stir again. The pepper should be fresh and aromatic - a lot depends on its taste. After 15-20 minutes, add the remaining ingredients, knead the dough and leave for 15-30 minutes under a towel. After the allotted time, the dough is transferred to the bowl of the bread machine, sprinkled with poppy seeds, and baked for about an hour.

Cereal bread with red wine

Unusual and aromatic rye bread. It is baked in the “Whole Grain” bread machine mode and served with any dishes of poultry, fish and seafood, meat, game, in combination with pates, as a sandwich and with cheese.

To prepare it, you need to buy rye sourdough and pre-brew it. The brew is made from 0.2 liters of boiling water, 65-75 g of malt and 50 g of rye flour. All ingredients are mixed and left to rest for an hour. To make the bread porous and fluffy, you can make the dough in advance. For it, take 125 g of starter, water and add all the tea leaves. After mixing the products, leave the dough for 4-6 hours.

When the opera is ready, put in the bread maker mold: semi-dry red wine - 120 ml, sourdough, 180 g rye flour, 95 g wholemeal or wholemeal flour, 25 ml olive oil, tbsp. salt and 40 g of dark honey, 50 g of cumin and flax seeds and 120 g of almond petals.

Borodino bread

The original recipe for Borodino bread appeared in 1933, and 20 years later it was slightly changed and supplemented. Its basis is rye malt: sprouted, dried and crushed grains. You can make it yourself, buy it in a specialized store, or replace it with dry kvass. Rye bread with malt is baked in a bread machine, oven or even a slow cooker.

The Borodino rye bread recipe contains the following ingredients:

• Flour: 220 g - wheat, 335 g - rye;
• 20 g - yeast;
• 12 g - salt;
• 45 g - honey;
• 25 ml - sunflower or olive oil;
• 35 g - crushed rye malt;
• 0.4 liters of water (80 of which is boiling water);
• Mixture of coriander and cumin - 15-20 g.

Pour boiling water over the malt, stir, and allow time to cool. Pour water into the bread machine container and add flour, salt, butter, warm malt and yeast. Spices and honey are added last. Rye-wheat bread in a bread machine is baked on the “Rye” or “Whole grain” mode for 3.5 hours.

Cooking bread in the oven

It is more difficult to make Borodino bread in the oven, but it turns out tastier, more aromatic, with a crispy crust and a tender crumb. The cooking technology consists of several stages. The first is sourdough. It is made from 40 g of ready-made mature rye starter with a humidity of 100% and 55 mm of warm water. When the mass begins to foam, add 80 g of rye flour and a pinch of yeast. The mixture is left for 5 hours in a warm place.

The second stage is obtaining tea leaves. It is prepared from 100 ml of water, 35 g of dark and crushed malt and 90 g of sifted rye flour. The products are mixed and 130 ml of boiling water is poured. The bowl is covered and left to saccharify. Minimum time is 5 hours.

The brew is mixed with the starter, 140 ml of water and 180 g of rye flour are added. The dough is covered with film and left warm for 2-3 hours. Additionally you will need:

• A pinch of salt;
• Molasses - 30 ml;
• Fine sugar - 30 g;
• Water - a third of a glass;
• 2nd grade wheat flour - half a glass;
• Rye flour - glass;
• Ground coriander - 4 g.

Sugar and molasses are dissolved in water, salt and dough are added and everything is mixed well. Sift the flour and add it to the container. Knead again, then cover with cling film or a lid and leave for an hour. Place the finished dough on a damp table and, after wetting your hands, form the bread. Place in a baking dish, cover again with film and leave to separate for 50-60 minutes.

Before baking, the surface is greased with chattelka - a mixture of flour and water, and sprinkled with cumin or coriander.

The oven is heated to 260°C, and the bread is baked at the set temperature for the first 15 minutes. Then open the door slightly to allow the temperature to drop to 150°C and continue baking until done.

The finished loaf is left to cool on a wire rack. Before use, bread is given 10-12 hours to stabilize the crumb.

Yeast-free rye bread

All classic recipes involve the use of yeast, but they can be replaced with soda or baking powder. These components interact with the dough when water is added. The taste and aroma of bread made without yeast is not inferior to the usual rye yeast bread. The calorie content of yeast-free bread is 195 kcal per 100 g of product. Required ingredients:

• 1/2 cup milk;
• Egg;
• Butter (softened, not melted) - 20 g;
• 1/3 tbsp. salt;
• 35 g fine white sugar;
• Rye flour - one and a half cups;
• A packet of baking powder.

You need to add flour, butter, sugar and baking powder to the heated milk. Mix everything and leave to rest for 5-10 minutes. Stir in the egg. Yeast-free rye bread is baked in the “quick” mode.

Recipe for sweet bread in a bread machine

Delicious sweet bread with dried fruits and fruits, berries, nuts and candied fruits is also prepared from rye flour. It can be served as a dessert or as an addition to your morning coffee. Ingredients:

• 260 ml milk;
• Egg;
• 40 g brown or beet sugar;
• 25 g linden honey;
• 45 ml olive or corn oil;
• Two full glasses of rye flour;
• 15 g concentrated dry yeast;
• A couple of tablespoons of high-quality granulated coffee;
• Vanillin spoon;
• A mixture of dried fruits, nuts, berries or chopped fruits.

Pour heated milk into the bowl of the bread baking machine, add honey and sugar, eggs and butter, and coffee. Add flour, yeast, vanilla and sweet filling. Bake using the “sweet bread” or “muffin” mode.

In Finland, Norway and Sweden, this bread is traditionally served for breakfast with cheese, salty or sweet cottage cheese. It is a tasty addition to fish dishes, meat salads, and chicken salads. To prepare you will need:

• 450 ml of whey;
• Ghee - 2.5 tbsp;
• A pinch of salt;
• 45 ml honey;
• 20 g baker's dry yeast;
• One and a half glasses of wheat flour and a glass of rye flour.

Additionally add:

• Walnuts;
• Almond petals;
• Peanut;
• Sunflower seeds;
• Sesame and flax;
• Dried cranberries, lingonberries, blueberries;
• Dried apricots and raisins.

Dried fruits must be washed and chopped. Grind the mixture of nuts and seeds and fry in a hot frying pan without oil until evenly golden brown. Heat the whey, add oil, salt, honey and yeast. Mix the ingredients, cover with cling film and let rest for 20 minutes. Sift the flour and combine with whey, dried fruits and nuts. Place in a baking dish, let stand and turn on the baking mode.

Sweet rye bread with bell pepper

An unusual and tasty bread with a subtle aroma for breakfast or afternoon snack. Ingredients for a 750 g loaf:

• Rye flour - two glasses;
• Wheat flour - 1/2 cup;
• 0.3 l of water;
• A third of a glass of light raisins;
• Several dried apricots;
• Ch.l. dried bell pepper;
• Buckwheat honey - 50-70 ml;
• Olive oil - 45 ml;
• Dry malt - 50 g;
• 11 g concentrated yeast;
• 25 g granulated sugar;
• A pinch of salt.

All components are poured into the bowl of the bread machine. The liquid ingredients are added first, the raisins and dried apricots last. Bake bread using the “Bread” or “Sweet” mode.

Rye bread with bran is rich in vitamins, contains few calories and is recommended for dietary nutrition during recovery from illnesses and operations. There are two ways to bake bran bread. Ingredients for Vinegar Bread:

• One and a half glasses of warm boiled water;
• 30 g fine white sugar;
• A tablespoon of apple cider vinegar and salt;
• 25 g yeast;
• 30 ml sunflower oil;
• 60 g wheat bran;
• Half a glass of rye flour and one and a half glasses of wheat flour;
• 30 g of dry kvass.

Kvass, sugar, vinegar and all other ingredients are added to the water. Bake on the “Basic mode”, setting the crust to medium. The finished bran bread is left to cool under a damp towel.

Rye custard bread

To brew bread with malt, put 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt in a bowl. Mix everything well and leave for 3 hours. You can buy ready-made starter or make it from 7.5 g of yeast diluted in 100 ml of water. You need to add 25 ml of fructose or sugar to the mixture and leave for 30 minutes. Then mix a glass of rye flour with 0.4 liters of water and 50 ml of curdled milk and add the yeast mixture. Mix thoroughly and leave to sour for 30-36 hours.

To the resulting starter add 50 ml of industrial bread starter, 330 g of rye flour and 10 g of yeast, 5 g of salt and 15 g of sugar. Mix with an immersion mixer and place in a bread maker pan. The “gluten-free” mode is set first, followed by “baking” for 90 minutes.

Rye bread with cheese and mushrooms

Another bread option that is a complete breakfast and an excellent addition to salads, appetizers and pates.

For sourdough you need to take 30 g of rye flour, a teaspoon of yeast and 50 m of hot water. Flour is mixed with yeast, water is added, and kneaded. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:

• 0.1 l of water;
• Per tsp. sugar and salt;
• A glass of rye flour;
• Hard grated cheese - 65 g;
• Dried mushrooms - 45 g (can be replaced with fresh ones, fried with onions);
• 1 egg.

Water and other components are added to the finished starter. Leave for another 20 minutes. Then place the bread container in the bread maker, add cheese and mushrooms, and an egg. Bake on the “basic” mode.

Why doesn't rye bread work?

There are several tricks that will help you get high-quality dough. The first is to add butter in two stages if the dough is kneaded by hand. The first part is poured during kneading, the second at the end. Often dry gluten or gluten is added to the main recipe, which gives the dough fluffiness, as well as dry leaven Agram or Extra-R. Agram replaces vinegar, and Extra-R makes the taste of bread more rich, malty-sweet. To make the dough rise well, add food grade paraffin.

Often rye bread fails due to poor proofing.

The average time required for a test weighing 750 grams is 2-3 hours. The volume must double, otherwise the bread will not bake inside. Over-sitting dough resembles a sponge and will not rise when baked.

Rye bread does not rise or does not rise for a long time if it is cooked in a cool room. Another reason may lie in low-quality yeast. Before kneading, it is recommended to dissolve some of the yeast in warm water to revive it. If the bread does not rise, but the yeast is fresh and alive, then the cause of the problem should be sought in a violation of the sequence of pouring ingredients into the bread machine container.

If the crust of the bread falls off, then the problem is a failure to follow the technological process. Baking a rye loaf should take place at a temperature of 270-290 °C. At lower temperatures, the edges of the dough will be baked, but the middle and top will remain uncooked.

Rye bread often fails due to poor-quality purchased sourdough. It is important to check the expiration date before purchasing and trust only trusted manufacturers.

Despite the apparent complexity of the process, making rye bread is not difficult. Having mastered the basic simple recipe, you can start experimenting with additives, starters and additional ingredients. The main thing is to choose quality products, since the success of cooking depends on them. Fresh rye bread can be a tasty and healthy breakfast for both adults and children. It contains almost no calories, which means it can be eaten even by those who are on a diet.

The product is recommended by gastroenterologists, neurologists and cardiologists for daily use. The taste of rye bread goes well with butter, pates, jams and pickles, smoked meats and cheeses, sausages, and when dried, it is used in various meat and vegetable salads.

Bread is one of the most popular foods on the planet. He stands next to the chicken eggs. Each of us has eaten it at some point and loves it, especially fresh and still hot. When the crust is crispy, and inside there is a soft, airy and incredibly aromatic crumb!

Today we will prepare bread at home, and you will definitely be able to make it in time when the crust is so crispy and the middle is still so hot that you can’t touch it. Most often, such copies are sorted out immediately in the store.

Today we will tell you five recipes for different types of bread. This will be simple bread, “Borodinsky”, made from sourdough without yeast, Norwegian and with the addition of raisins. They all differ in taste, appearance, and aroma. All five options are a must try. Moreover, making such bread is so easy. All you need to do is have a bread machine in the kitchen and at least know how to use it. Next, the components are poured into a bucket, and a special program is set up. If you have a bread machine, you don’t even have to mix the ingredients.

Simple rye bread in a bread machine

Cooking time

calorie content per 100 grams

The recipe is suitable for those who do not like to bother with a variety of recipes. If you are short on time or inclination, this recipe will work for you.

How to cook:

Tip: to ensure that the bread rises evenly, it is better to level it with your hands when the dough is kneaded and ready to rise.

Yeast rye bread with raisins in a bread machine

If you are a fan of dried fruits, then bread with raisins is a good option for you. You can add prunes or some nuts to it.

How long is it - 3 hours and 40 minutes.

What is the calorie content - 341 calories.

How to cook:

1. Heat the water and pour it into the bowl of the bread machine;
2. Add salt and sugar, stir until dissolved;
3. Add dry milk and flour, passed through a sieve;
4. Add both raisins and yeast;
5. Turn on the bread baking mode and go about your business for another three and a half hours.

Tip: to ensure that the raisins are evenly distributed throughout the dough, you can first roll them in flour or starch.

"Norwegian" rye bread

Norwegian bread will be prepared with honey instead of sugar. It won't be sweet, don't worry!

How long is it - 3 hours and 50 minutes.

What is the calorie content - 350 calories.

How to cook:

1. Heat the water and pour it into the bucket of the bread machine;
2. Add sugar and salt, stir;
3. Combine wheat and rye flour and pass through a sieve;
4. Add both types of flour to the bucket;
5. There is also honey, milk powder, yeast, caraway seeds, malt and soft butter;
6. Set the program for baking rye bread and wait for three and a half hours.

Tip: along with cumin, you can add flax and even sesame seeds.

"Borodinsky" rye bread

The same black bread that we all love and to which you are all accustomed. Try making it at home and you might even like it better than store-bought.

How long is it - 3 hours and 45 minutes.

What is the calorie content - 293 calories.

How to cook:

1. Pour malt into a mug, pour 40 ml of boiling water over it;
2. Stir and let the mixture sit for at least ten minutes;
3. Heat the remaining water and pour it into a bucket;
4. Send oil, honey, vinegar, salt, ground coriander, cumin and paprika there;
5. Next add flour, then rye flour and yeast;
6. Set the longest program;
7. At the end of the program, take out the bread, brush it with egg white and sprinkle with coriander.

Tip: instead of apple cider vinegar, you can add table, wine, grape, and so on.

Rye bread with yeast-free sourdough

Try making bread without yeast using homemade sourdough. It takes a little longer than using yeast, but the taste is significantly different. Try it!

How long is it – 3 hours and 15 minutes + 3 days.

What is the calorie content - 332 calories.

How to cook:

1. First, pass the flour through a sieve;
2. Be sure to heat the water so that it is warm;
3. Then place 80 grams of flour in a bowl, add 50 ml of water;
4. Bring the mixture to the state of sour cream;
5. Place the mass in a warm place for a day, cover it;
6. After this, add the same amount of warm water and the same amount of flour to the mass;
7. Mix the ingredients again, cover and leave for another day;
8. After a day, add the same amount of flour and warm water again;
9. This time cover the mixture until bubbles appear;
10. After this, pour in the remaining warm water, add the remaining flour and mix until the consistency of pancake batter;
11. Leave the mixture in a warm place for six hours;
12. After the time has passed, remove 100 grams from the masses, from which you can make another bread within two weeks. If the bread is not cooked, add flour and water until it becomes sour cream and you don’t have to cook the bread for another two weeks. It is important to remember that at least ten hours before preparing the bread, the starter must be removed from the refrigerator;
13. So, place the remains of the sourdough in the bread machine, add butter, bran, flax seeds, salt and wheat germ;
14. Turn on a mode that lasts at least three hours.

Tip: this bread can also be made from wheat flour.

When it comes to yeast dough, there is always a huge list of nuances, as well as secrets. And the main secret is that if you follow these recommendations, the dough will turn out divine! And subsequently, future baking.

The first and perhaps most important rule is that the room should be warm during kneading and rising. This promotes faster and better yeast activity. That is, if it is cold in the kitchen or other room, the dough will rise very slowly or not rise at all. When the dough rises, it should also be kept warm. There should be no drafts, no window sills, and even in summer the dough should not be placed outside.

Since we are preparing bread in a bread machine, the dough will rise in it. It is better not to lift the lid at this time, as a sudden change in temperature can have a bad effect on the yeast mass and eventually it will fall.

Another important point when working with the test is a good mood. This may sound funny to some, but it is true. The better your mood, the better you will do on the test, and the better it will turn out in the end.

Yeast dough often contains water or milk (in the list of ingredients). Remember that milk can always be replaced with water and vice versa. But experts believe that the best proportion for these two products is 50/50. That's when the dough will turn out perfect.

If you want a sweeter bread, add a moderate amount of sugar. If you add too much, it may start to burn and the bread will end up too brown.

It is better to always bring the products for preparing such dough to the same temperature. That is, you just need to take everything out of the refrigerator. The only exception would be if the preparation specifies that a particular product needs to be further heated or, conversely, cooled. For example, you often need to heat milk or water to make the yeast thrive and rise the dough faster.

Many people believe that fresh, that is, compressed yeast works more actively than dry yeast. But to be sure of this, you need to try making bread with them. If you use fresh yeast, you will need twice as much. That is, if you need 5-10 grams of dry, then you will need 10-20 grams of fresh.

Flour must always be sifted. This saturates it with oxygen, and it transfers this oxygen to other ingredients, which are then mixed. At the same time, oxygen remains inside and slowly but surely raises the entire mass, making it higher, airier and more magnificent.

When purchasing yeast, be sure to check the expiration date. If you have yeast at home, pay attention to the dates. The shelf life of the unopened product is 30 days. That is, if more than a month has passed and the yeast has not yet been opened, then it is still spoiled. Closed packaging is not a guarantee of freshness. If the yeast has been opened, then it must be used within twelve days. On the thirteenth day they should be thrown away.

It is better to buy premium flour. It is this variety that is used by most confectionery shops, since this flour guarantees maximum fluffiness of baked goods.

To suit your taste, you can add various dried fruits, nuts or spices to the dough. These can be raisins, cashews, cinnamon, prunes, pine nuts, anise, Brazil nuts, macadamia, nutmeg and so on.

In one of the recipes you will need butter. If you suddenly forgot to take it out of the refrigerator first, just cut it into cubes and it will become soft faster. Well, or if you really urgently need to add it to the dough, you can grind it with a grater and immediately add it to the dough in this form.

If you have a bread machine in your home, be sure to prepare homemade bread according to the recommended recipes. It’s very tasty and you know for sure that the bread contains good (selected by you) and the right products, and not just water with flour and salt. In addition, due to its composition, the bread turns out to be much more satisfying than store-bought bread. One piece is enough to fill you up; you don’t need to eat half the loaf at once. Try it!

Rye bread is rightfully considered a national food product, like corn grits for the peoples of South America or rice for the people of Southeast Asia. Bread made from rye flour has been baked in Rus' since the 11th century, and recipes are passed down from generation to generation. The recipe for some popular varieties of black sour bread today, such as “Borodinsky”, “Krasnoselsky”, “Zavarnoy”, has come down to us from the Middle Ages almost unchanged. Today, bread is made in the same way as it was thousands of years ago.

And yet, technological progress has not left aside the process of preparing the main food product on the table. Modern bread machines allow every housewife to independently prepare delicious and healthy rye bread at home, spending a minimum of effort. If you have a question about how to bake rye bread in a bread machine, this post is especially for you.

The benefits and harms of rye bread

Rye is a frost-resistant cereal. In the northern regions, rye was easier to grow than wheat. Rye bread was more affordable, so it was considered the food of the poor. The nobility preferred white bread made from fine flour. Later, frost-resistant varieties of wheat were developed, and rye lost its leading position. Today, the consumption of white wheat bread exceeds the sales of black and gray bread, while the beneficial properties of rye bread are higher than those of wheat.

Doctors and nutritionists highlight the following beneficial properties of rye bread:

Biological value. Rye bread contains more essential amino acids than wheat bread. It is a source of vitamins A, B, E, H, PP, contains iron, zinc, potassium, calcium, magnesium, iodine, manganese, sulfur and other macro- and microelements. The content of some elements in rye flour is several times higher than their amount in wheat flour. For example, magnesium is 3 times more, iron, phosphorus and B vitamins are 4 times more, vitamin PP is 7 times more, and there is no vitamin E in wheat flour at all. Peasants who regularly ate black bread never suffered from vitamin deficiency.

Lack of yeast Proper rye bread is prepared without adding yeast using sourdough. It is a proven fact that baked goods made from baker's yeast lead to disturbances in the acid-base balance and contribute to the development of pathogenic flora in the gastrointestinal tract. Rye bread is free from these disadvantages, although baking bread in a bread machine according to recipes containing yeast can negate this advantage.

More fiber, which is practically absent in white bread. Fiber stimulates intestinal motility, accelerates food absorption, and nourishes the beneficial microflora of the body.

High saturation. The calorie content of black bread is not much lower than wheat bread and is 170-200 kcal/100 g. At the same time, rye bread is a dietary product because it quickly brings a feeling of satiety and prevents overeating.

Contraindications. The disadvantages of black bread include high acidity, which makes it an undesirable product for people suffering from high acidity, peptic ulcers and other gastrointestinal diseases.

What types of rye flour are there?

The benefits of bread depend on the ingredients included in its composition. Of course, bread made from rye flour in a bread machine according to recipes tested by experienced chefs will be healthier than a factory-made loaf. First of all, the nutritional value of bread depends on the type of flour. All the most valuable things in rye grain are in the germ and shell, therefore, the coarser the flour, the more benefits it contains.

Three types of rye flour are produced in Russia:

Seeded– finely ground flour, 1 kg of grain produces 630-650 g of flour. Produced from the center of the grain, the bran particles are removed. It is white in color with a cream or grayish tint.

Ripped off– flour containing inclusions of shell particles. It has a darker color with a gray, cream, greenish or brownish tint, depending on the type of rye. Flour yield is 860-870 g per 1 kg of grain.

Wallpaper– coarse flour, produced from the whole grain, therefore contains the most bran. The healthiest bread is baked from wallpaper flour, the content of nutrients in which is 3-4 times higher than their content in bread made from refined wheat flour.

Tips for beginner bakers

Rye bread is more capricious than wheat bread. Delicious bread in a bread machine according to recipes with photos may not work out the first time. Experienced housewives advise to act in the following sequence.

• So that a bad experience does not discourage you from learning how to bake healthy bread, it is better to bake your first loaf from a wheat-rye mixture. The content of rye and wheat flour should be 50% to 50% or 60% to 40%. Rye flour does not contain gluten, so it is more difficult for novice bakers to achieve the desired crumb porosity, moisture, and fluffiness. Wheat flour will help correct the deficiency. Gradually increase the amount of rye by 10%. So gradually you will learn how to bake 100% rye bread.
• The most delicious is considered to be rye bread made in a bread machine without yeast with sourdough. There is also no need to rush into this. Start with recipes based on dry yeast. Next, try baking a loaf using briquetted yeast. The next step is a piece of old dough. And only after that start preparing the sourdough.
• The secret of rye dough lies in the optimal combination of flour and water. Not a single recipe for making black bread in a bread machine contains ideal proportions, since any flour differs in moisture content. To ensure the ideal ratio, do not pour in all the liquid at once. Leave a small amount and add according to how the dough behaves. If a lump of dough does not leave a small dough puddle underneath, you should add water. If the puddles are large and the lump is very wet, you need to add flour.

Important! Eggs are liquid. If using eggs, first beat the eggs into a measuring cup and then add water to the amount of liquid called for in the recipe.

Wheat-rye bread

Even beginners can bake wheat-rye bread in a bread machine using this recipe. The predominance of wheat flour will correct the “whims” of rye flour. The bread crumb will be fluffy and porous, and the crust will be smooth and golden brown. The recipe is for a 750 gram loaf.

Liquid components:

• water 290 ml.
• vegetable oil 2 tbsp. spoon

Dry ingredients:

• wheat flour 250 g.
• rye flour 150 g.
• apple cider vinegar 2 tbsp. spoons
• sugar 1 tbsp. spoon
• salt 1.5 teaspoon
• dry yeast 2 tsp
• additives (cumin, coriander, instant coffee drink) 1 teaspoon

Cooking method:

1. Mix two types of flour and sift it. Add cumin seeds or ground coriander directly into the flour.
2. Place the ingredients in a container in the following order: vegetable oil, apple cider vinegar, water, flour, sugar, salt, additive to taste, dry yeast.
3. Install a program for baking rye bread. Before you start baking bread in your bread machine, knead the dough with your hands. The crust will be smooth, without breaks.
4. Immediately after baking, remove the loaf from the container and leave to cool on a wire rack.

Advice: You can accurately measure the required amount of flour without a kitchen scale using a measuring cup. A 250 ml glass contains 130 g of rye or 150 g of wheat flour.

Choux Borodino bread in a Redmond bread machine

The history of this bread is indirectly connected with the Battle of Borodino. The widow of General Tuchkov founded the Spaso-Borodinsky convent, whose servants invented a recipe for custard rye-wheat bread. The bread was called “Borodinsky”, and pilgrims spread its fame throughout Rus'. Today, the ancient recipe is used almost unchanged. The exception is coriander, which began to be added at the beginning of the twentieth century.

Ingredients:

for brewing:

• rye malt 4 tbsp. spoons
• ground coriander 1 teaspoon
• rye wallpaper flour 70
• hot water 200 ml.

for test:

• welding
• water 130 ml.
• honey 2 tbsp. spoons
• apple cider vinegar 2 tbsp. spoons
• vegetable oil 2 tbsp. spoons
• salt 1.5 teaspoons
• rye wallpaper flour 400 g.
• wheat flour 80 g.
• dry yeast 2 teaspoons
• coriander seeds for sprinkling

Cooking method:

1. Prepare the tea leaves. Mix malt, rye flour and coriander. Pour boiling water over the mixture. Pour into a thermos and leave for 2 hours to saccharify.
2. Stir honey and vinegar into water. Place slightly cooled tea leaves, water with honey and vinegar, vegetable oil in a container, add dry ingredients in the order indicated in the recipe (except for coriander seeds). Recipes for bread machines from Redmond, Daewoo, Moulinex, Kenwood and other brands require the specified order of loading ingredients. For a Panasonic bread machine the order will be the opposite.
3. Select a program for preparing yeast dough. During the kneading process, push the rye dough stuck to the walls towards the center with a silicone spatula. You won’t be able to make the usual kolobok, but at the same time the dough shouldn’t crumble into slurry.
4. Smooth the surface with wet hands and sprinkle with coriander seeds. Let rise for 3 hours.
5. Set the “Baking” program, the crust is medium. Cooking time 2 hours 40 minutes.

A similar recipe with instructions is presented in the video:

Rye bread without yeast

Bread without yeast is baked with a special leaven, using baking powder or regular soda. It’s easier and more convenient to use a bread maker. For example, owners of a Moulinex bread machine with recipes for homemade bread and pastries can choose simple recipes for making rye bread without yeast with minimal participation from the housewife.

Ingredients:

• water 300 ml.
• rye flour 400 g.
• wheat flour 100 g.
• rye bran 3 tbsp. spoons
• sugar 1 tbsp. spoon
• salt 1 teaspoon
• vegetable oil 2 tbsp. spoons
• baking powder 3 heaped teaspoons

Cooking method:

1. Make sure all foods come to room temperature.
2. Pour water into a bucket, add salt, sugar and bran. Leave the bran to swell for 15-20 minutes.
3. Pour in vegetable oil. Add sifted flour and baking powder.
4. Select the quick bread/quick bake program. Time – 1 hour 20 minutes.
5. The bread must be cooled before use.

Advice: Fans of spiced bread can add grated ginger, paprika, Provençal herbs or the usual coriander and cumin when kneading the dough.

Sweet rye bread

Sweet pastries are prepared from rye flour in a bread machine with dried fruits, candied fruits, nuts, honey and spices. The addition of eggs, butter, sugar and spices makes sweet bread a delight. A dense, juicy crumb with pieces of nuts and fruits will be an excellent addition to coffee or aromatic tea.

Ingredients:

• milk 260 ml
• eggs 1 pc.
• sugar 4 tbsp. spoons
• honey 1.5 tbsp. spoons
• vegetable oil 6 tbsp. spoons
• rye flour 450 g
• dry yeast 1.5 teaspoons
• instant coffee 3 teaspoons
• salt 1/2 teaspoon
• vanilla sugar 1 tbsp. spoon
• dried apricots, raisins, candied fruits, nuts taste

Cooking method:

1. To prepare bread in a bread machine, you need to heat the milk and pour it into the bowl.
2. Add sugar, honey, eggs, vegetable oil, instant coffee to milk. Pour flour and yeast, salt and vanilla sugar on top of the liquid ingredients.
3. Set the Sweet Bread / Basic mode, the crust color is light, the bread size is large.
4. Before baking, add raisins, dried apricots, candied fruits and nuts. We are waiting for a signal. Remove the bread from the oven and let it cool completely.

A similar recipe with detailed instructions is presented in the video.

Having answered the question of what and how black bread is baked, we have only lifted the curtain on a huge number of recipes. Having set a goal to learn how to bake your own bread, don’t be afraid to experiment. Sooner or later you will master the subtleties. The reward for perseverance will be delicious, aromatic and healthy rye bread.

How do we usually choose yeast? Many people simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast undoubtedly influence the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And then each reader will receive a recipe for rye bread in a bread machine, and will also learn how to make simple, delicious white bread with paprika.

What yeast is best to use for a bread machine?

Pressed. They require storage conditions (+4 C); if not stored, they acquire an unpleasant odor and a spreadable consistency. They are used in almost all methods of preparing dough (they are not used (!) when delaying the start of the bread machine).

Dry active yeast allow you to quickly form the gluten framework of the dough, obtain an elastic crumb and a richer aroma. Before use, you need to activate it by dissolving it in warm water with a small amount of flour or sugar (they may just die in water). Can be stored for a long time. If your bread machine doesn't start kneading immediately or you use a delay start program, they are not suitable.

Fast acting dry yeast they do not require activation; they are immediately added to the flour. Ideal for bread makers. If the packaging is damaged, they are used within 2 days. Once opened, the package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast when in contact with cold water (below 15 C) loses its activity for 1.5-2 hours.

The dough won't run off. The yeast dough has risen actively, but you need to leave? Cover the container with the dough with sheets of paper well soaked in water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result was a delicious and aromatic bread.
With flax seeds. I often use flax seeds in dishes - it’s healthy and I like the nutty note in the taste. And once, when kneading bread dough, I replaced a small part of the total flour with flax seed, having first ground it not very finely. I sprinkled them on the loaf. The crust turned out very tasty!

Oven rye bread recipe

Mix 20 g of pressed yeast, 100 ml of warm water, 20 g of flour and a pinch of sugar. Place it up to the cap. Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I have apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead into a slightly sticky dough. Let rise, knead, transfer to a form greased with vegetable oil. Then let it rise well again (I sprinkled with coriander seeds). Bake at 240 degrees. 15 minutes. “with steam”, then reduce to 200 degrees. - and another 30-40 minutes. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a tray with water, or in the first 15 minutes. While baking, I spray the oven walls with a spray bottle three times.

Recipe for rye bread in a bread machine

Take 300 ml warm water, 10 g honey, 10 g malt, 20 ml vegetable oil, 1.5 tsp. salt, 1 tsp. sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all ingredients to the bowl in the indicated order and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g compressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flax seeds

Sift flour, mix with salt. Pour in 0.5 liters of warm boiled water, dilute sugar and yeast in it, and mix. Add the beaten egg, as well as paprika and flax seeds, knead with hands greased with vegetable oil for 10-15 minutes. Cover with a towel and leave for an hour. Knead, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.

Rye bread began to be baked in Rus' in the 11th century. It is not only satisfying, but also healthy. WITH

For many, a bread maker has become a must-have item in the kitchen. With it you can easily prepare delicious and aromatic homemade bread from natural ingredients.

Rye bread “Borodinsky” in a Panasonic bread machine

This is bread made with rye flour with the addition of malt. Prepares in about 4 hours.

In a Panasonic bread machine you need to bake in mode 07 “rye”.

Ingredients:

• 2 teaspoons of dry yeast;
• 470 gr. rye flour;
• 80 gr. wheat flour;
• 1.5 teaspoons salt;
• 410 ml. water;
• 4 tbsp. spoons of malt;
• 2.5 tbsp. spoons of honey;
• 2 tbsp. spoons of butter;
• 1.5 tbsp. spoons of apple cider vinegar;
• 3 teaspoons coriander.

Preparation:

1. In 80 ml. Steam the malt with water and leave to cool.
2. Pour yeast with rye flour into the oven bowl, then add wheat flour and salt.
3. Add malt, butter and honey, vinegar, coriander to the ingredients. Pour in the rest of the water.
4. Turn on mode 07 and leave the rye bread to cook in the bread machine for 3.5 hours.

Rye-wheat bread with dried fruits

If you want to make bread made from rye flour in a bread machine healthier, add dried fruits to the dough.

Total cooking time is 4.5 hours.

Ingredients:

• 3 tbsp. spoons of raw oatmeal;
• 220 gr. wheat flour;
• 200 ml. water;
• two teaspoons of yeast;
• a cup of dried fruits;
• 200 gr. rye flour;
• one teaspoon each of salt and sugar;
• tablespoon vegetable oil

Preparation:

1. Mix both types of flour with yeast in a bowl.
2. Pour water into the stove bowl, dilute salt and sugar in it, add butter.
3. Add flour with yeast, turn on the “sweet bread” mode, add the “brown crust” program. Leave the dough to cook for 2.5 hours.
4. Cut the dried fruits into halves and add to the ingredients along with the oatmeal and continue cooking in the indicated modes.

The bread turns out tasty and aromatic, with a crispy golden brown crust.

Ingredients:

• 300 gr. rye flour;
• 200 gr. wheat flour;
• 400 ml. water;
• one and a half tbsp. spoons of butter;
• 0.5 teaspoons each of salt and sugar.

Preparation:

1. Mix all the ingredients with a mixer - this will speed up the cooking process and the dough will turn out fluffy. If your oven has a kneading mode, use it.
2. Cover the dough with a lid and leave it warm for a day. When it rises, punch it down, put it in the oven and sprinkle with flour. Bake rye-wheat bread in a bread machine for two hours.
3. After an hour of baking, check the condition of the dough and carefully turn the bread over.

Rye bread with kefir in a Redmond multicooker

Bread baked with kefir has a soft crumb.

Cooking takes 2 hours 20 minutes.

Ingredients:

• 2 tbsp. spoons of butter;
• a tablespoon of honey;
• one and a half teaspoons of salt;
• 350 ml. kefir;
• 325 gr. rye flour;
• two teaspoons of yeast;
• 225 gr. wheat flour;
• 3 tbsp. spoons of malt;
• 80 ml. boiling water;
• 50 gr. raisins;

Preparation:

1. Combine the ingredients and knead the dough in the fastest mode, this is the “Dumplings” mode. The dough is kneaded for 20 minutes.
2. Grease the bowl with oil and place the finished dough, smooth it out.
3. Turn on the “multi-cook” program by setting the temperature to 35 degrees and cooking time for 1 hour.
4. When the program turns off, press “warm/cancel” and the “baking” program for 50 minutes.
5. At the end of the oven operation, turn the bread over, turn it back on to the “baking” mode and set the time to 30 minutes. Delicious rye bread is ready in the Redmond bread machine.

Whole grain bran bread

The bread is made from whole grain wheat and rye flour with the addition of bran.