Rye bread in a bread machine. Rye bread in a bread machine

After wheat, the most popular is bread with the addition of rye flour. It has a peculiar aroma and taste. In addition, due to the lower gluten content, it is considered more healthy. Many nutritionists even claim that eating just 2 slices for breakfast will help you lose weight faster. All this suggests that a recipe for bread made from rye flour in a bread machine will come in handy.

Viennese bread

This recipe combines everything so well that it’s impossible to deny yourself the pleasure of eating another piece. Despite the fact that it is mixed with wheat and rye flour, it produces a pronounced taste of dark bread. All thanks to the addition of caraway seeds and dry malt. In addition, this is a Lenten recipe for bread made from rye flour in a bread machine. You don't need any more reasons to bake it.

For preparation you will need the following products:

300 ml water;
10 grams of salt;
30 grams of sugar;
40 ml vegetable oil;
4 grams of dry yeast;
2 tablespoons dry fermented rye malt;
190 grams of wheat flour;
170 grams of rye flour;
100 grams of sunflower seeds;
a teaspoon of cumin.

Instead of dry malt, you can use liquid malt. You should take no more than 2 teaspoons. In this case, you need to reduce the amount of water by 10 ml, and take 40 grams more flour. This is done in order to balance the amount of liquid and dry ingredients. It is recommended to use it instead of sugar to give the bread a slight sourness.

How to cook?

From the total amount, take 70 ml of water and boil. Brew malt with this boiling water and cool. Instead, you can use the same amount of dry kvass.
Mix the seeds and cumin with 1-2 tablespoons of wheat flour so that they are evenly distributed over the dough.
Load all components according to the instructions supplied with the bread machine. Usually the dry ingredients are added first and then the liquid ingredients.
Select the "Rye" mode. The duration of bread preparation in this case is three and a half hours. If this is not in the menu, then you can use the “Basic” or “Whole Grain” modes. Set the crust to medium.
After the signal, add sunflower and caraway seeds. To make the rye bread in the bread machine aromatic, you can also add a mixture of coriander, anise and fennel.
Place the finished loaf on a wire rack and cool, covered with a clean towel. To prevent the crumb from being sticky when cutting, it is advisable to cut it completely rested.

Rye bread with tomato and garlic

This recipe for bread made from rye flour in a bread machine will surprise even experienced cooks. The final product has an orange crumb, a crispy crust and a subtle garlic aroma. Another advantage is that there is no need to add malt and other rarely found components to the composition. Everything is extremely simple, but in the end you end up baking one of the best rye breads.

The recipe involves the use of the following products:

270 ml warm water;
15 grams of salt;
2 tablespoons of tomato paste;
2-3 cloves of garlic;
250 grams of wheat flour;
150 grams of rye flour;
6 grams of dry yeast.

By the way, this is also a Lenten recipe for bread made from rye flour in a bread machine. Successful, isn't it?

Cooking procedure

Dilute tomato paste with prepared water. You can use regular ketchup instead. You just need to make sure that it is made from tomatoes, without adding applesauce.
Pour the tomato water into the bread machine, then add all the dry ingredients. Yeast comes last. Flour (both wheat and rye) should be sifted directly into the bucket.
Set the mode to "Basic", the weight of the loaf is 750 grams, the crust is medium. If there is a "Rye" mode in the menu, you can use it. Cool the finished loaf on a wire rack.

You can adjust the amount of garlic in this recipe to suit your taste. You can also easily do without it altogether if you include garlic salt in the composition. In any case, you will get delicious bread from rye flour in a bread machine with the addition of tomato.

Wheat-rye bread with kefir

If you replace part of the water used in the recipe with kefir, you can achieve a new taste even in the usual dark bread. The crumb turns out more rich and loose. True, there are also difficulties. It is very important that the kefir is thick and fatty, as the “roof” of the finished loaf may settle a little. Otherwise, baking rye bread in a kefir bread maker is no more difficult than any other.

For a loaf weighing 1 kilogram you need to take:

a glass of thick kefir;
120-150 ml water;
20 grams of granulated sugar;
15 grams of salt;
250-300 grams of wheat flour;
300 grams of rye flour;
6 grams of dry active yeast.

Preparation

Place all liquid ingredients into the bread machine. The thicker the kefir, the less water you need to add. In any case, it can be added during kneading if the bun does not form.
Then pour in the dry ingredients. First, salt and sugar. Then sift both types of flour and put the yeast in a small well. They should not come into contact with salt and liquid before kneading.
Set the mode to “Basic” or “Rye”, the crust is dark. While the rye bread is kneading in the bread machine, it is advisable to keep an eye on the dough. If necessary, you can and should add liquid or flour. This is due to the fact that kefir can have different consistency.

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.

Baking homemade bread from rye flour

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 too 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 or 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, 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 sourdough with 100% humidity 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.

Rye bread is all types of dark bread that are baked with rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread machine manufacturers made sure that housewives could bake this type of delicious bread themselves at home.

Information about the benefits of rye bread, the peculiarities of its baking, recipes for gadgets from famous bread machine manufacturers and useful tips will help you easily master the process of making it.

Vitamins, amino acids and other beneficial substances make rye bread invaluable for the human body. Just one small slice of this pastry can help cope with vitamin deficiency, remove waste and toxins from the body, normalize cholesterol levels, and improve the functioning of the digestive system.

But those who are predisposed to colic, hyperacidity, or suspected of having ulcers in the intestines should limit its use due to its more sour taste than wheat bread.

Features of baking bread from rye flour in a bread machine

Since rye flour is almost completely gluten-free, baking bread from it has a number of features:

for kneading dough, sourdough is most often used, which works better than yeast, although it increases the time required;
the dough must be kneaded thoroughly and for a long time;
even well-kneaded dough always remains sticky;
To make the bread more porous, the dough should be runny.

Programs for baking such bread in bread machines have a number of features. They increase the dough kneading time, shorten the proofing period and lower the temperature at this stage (so that the dough does not over-acidify). But the baking time, on the contrary, is increased, since the dough made from rye flour takes longer to bake.

If the bread machine model does not have a special mode for baking such bread, then you can still bake it by choosing a more suitable mode that meets the required conditions.

Freshly baked bread should not be cut immediately. Even after being taken out of the mold, it continues to cook, so you need to wrap it in a towel and let it cool completely.

Classic recipe

Classic (country) rye bread, usually prepared with sourdough. Previously, bakers kept the composition and method of preparing sourdough in the strictest confidence, but now many housewives willingly share their recipes and secrets of baking this flour product. Below is a simple recipe for classic rye bread for a bread machine, which is not inferior in color or taste to store-bought counterparts, and even surpasses them.

To bake delicious bread, you need to prepare:

200 ml of tea (one teaspoon of black loose leaf tea per glass of boiling water);
50 g milk powder;
50 g white crystalline sugar;
10 g salt;
5 g cocoa powder;
5 g instant coffee;
160 g rye flour;
185 g wheat flour;
60 g sourdough;
7 g dry yeast.

To taste homemade rye bread, you will not only need to work hard, but also wait 18 hours for the sourdough to ripen and 3.5 hours for baking in a bread machine.

The nutritional value of the final product will be 165.0 kcal per 100 g.

Method for preparing rye bread in a bread machine:

Sourdough rye bread in a Redmond bread machine

Many experienced bakers bake bread not with yeast, but with sourdough, which enriches the dough with lactic acid, which is so beneficial for the immune and digestive systems. Another positive point is that such bread can not go stale for up to ten days and remain soft.

Beginning bakers should start by mastering rye sourdough. Its preparation does not require any special expenses, but only a little patience. The ripening of the sourdough lasts from 3 to 6 days.

To prepare rye sourdough in a glass jar, you need to mix equal amounts (100 grams) of water and rye flour, leave this mixture in a warm place. The next day, discard half the mass and add the same amount of fresh flour and water.

During the ripening process, the unpleasant, putrid smell of the mass will change to an aroma with a pleasant sourness, and air bubbles will begin to form.

If you have doubts about the readiness of the starter, you can mix 5 grams of it with five times more water and wheat flour (25 g each). If after proofing the mass increases in volume, the leaven is ripe.

For yeast-free sourdough rye bread you need to take:

400 g of sourdough;
400 g rye flour;
160 ml of warm drinking water;
30 ml vegetable oil;
30 g sugar;
5 g salt.

Baking time is at least 4 hours, depending on the characteristics of the bread machine model.

The calorie content of every 100 g loaf of bread will be equal to 220.0 kcal.

Recipe for wheat-rye bread for the Mulinex bread machine

Wheat-rye bread was mentioned in the ancient chronicles of the Russians, so it can be called a time-tested product. Its recipe, used in industrial production, remains unchanged for quite a long time. The composition of the different types of this bread on store shelves is practically the same.

But in the Mulinex bread machine you can bake bread that does not contain such familiar ingredients as vegetable oil and sugar. However, the taste of the finished baked goods will be much tastier than any store-bought equivalent.

For baking you will need the following ingredients:

500 ml of drinking filtered water;
2 small measuring spoons that come with the bread maker, salt;
400 g wheat flour;
300 g rye flour;
1 small measuring spoon of dry yeast.

Baking will take 3.5 hours and one or two minutes of preparatory manipulation.

The nutritional and energy value of this product is 232.7 kcal/100 g.

Work progress:

Recipe for rye bread with malt for Panasonic bread machine

Malt is soaked and sprouted grains of cereals (barley, rye, less commonly wheat and corn). This is all done for the sake of obtaining an enzyme such as diastase, which is capable of converting starch into sugar. Despite the simplicity of the preparation process, seven types of malt are used in the food industry to produce beer, kvass and bread.

When baking bread, malt is added specifically to products made from rye flour.

You can bake rye bread with malt at home, using the technical capabilities of a Panasonic bread machine and having the following set of ingredients:

410 ml of water (including 80 ml of boiling water for malt);
100 g malt;
40 ml vegetable oil;
50 g granulated sugar (can be replaced with 50 g bee honey);
7 g table salt;
225 g of first or second grade wheat flour;
325 g rye flour;
14 g dry instant yeast;
50 g dark raisins.

In models from this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and place the products in the bread maker mold.

The calorie content of a hundred-gram piece of this baked goods will be equal to 236.0 kilocalories.

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To set the baking mode correctly, you need to specify the weight of the bread. Simple mathematical operations will help you determine this parameter: you need to add up the weight of all the ingredients and subtract 50 from the resulting amount. The resulting value will determine the weight of the loaf.

Learning to bake delicious rye bread is quite difficult due to the characteristics of the flour, so you should not try to bake a product from 100% rye product the first time.

It is better to first mix wheat and rye flour in equal quantities, and then increase the specific gravity of the latter by 10% with each new baking.

Baking made from rye flour goes well with herbs (cumin, herbes de Provence, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so don’t be afraid to use your imagination and introduce something new into already mastered recipes.

Another recipe for delicious rye bread prepared in a bread machine is in the following video.

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.

Larger amount of 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 that of wheat and is 170-200 kcal/100 g. At the same time, rye bread is a dietary product, since it quickly brings a feeling of fullness 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.

Peeled – 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 is a coarse flour made from whole grains, therefore it 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 beginning 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 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.

water 290 ml.
vegetable oil 2 tbsp. spoon

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

Mix two types of flour and sift it. Add cumin seeds or ground coriander directly into the flour.
Place the ingredients in a container in the following order: vegetable oil, apple cider vinegar, water, flour, sugar, salt, additive to taste, dry yeast.
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.
Immediately after baking, remove the loaf from the container and leave to cool on a wire rack.

Tip: 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.

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

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

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.
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.
Select a program for preparing yeast dough. While kneading, push the rye dough stuck to the walls toward the center with a silicone spatula. You won’t be able to make the usual kolobok, but at the same time the dough should not spread into slurry.
Smooth the surface with wet hands and sprinkle with coriander seeds. Let rise for 3 hours.
Set the “Baking” program, the crust is medium. Cooking time 2 hours 40 minutes.

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.

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

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

Tip: 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.

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 to taste

To prepare bread in a bread machine, you need to heat the milk and pour it into the bowl.
Add sugar, honey, eggs, vegetable oil, instant coffee to milk. Pour flour and yeast, salt and vanilla sugar on top of the liquid ingredients.
Set the Sweet Bread / Basic mode, the crust color is light, the bread size is large.
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.

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.

Bread is an indispensable product on our table and now we will tell you recipes for making it in a bread machine. Prepared at home, it turns out tasty, aromatic, with a sour taste characteristic only for this type of bread. And although now store shelves are filled with various types of bread and you can choose any one to suit your taste, we recommend making rye bread yourself; besides, it’s not difficult to do it in a bread machine.

Delicious rye bread in a bread machine

Ingredients:

warm water – 250 g;
wheat flour – 250 g;
rye flour – 150 g;
vegetable oil – 20 ml;
salt – 1 teaspoon;
sugar – 1 tbsp. spoon;
dry yeast – 1 teaspoon.

Preparation

Place the ingredients in the bread machine container in this order: warm water, sugar, salt, vegetable oil, wheat flour mixed with rye flour, dry yeast. Place the container in the bread maker, select the “French bread” program, set the weight of the bread to 750 g and the crust to medium. Press the “Start” button. Since the weight of the finished product is small, during the process you need to monitor how the dough turns out so that the bread comes out more even; the dough can be trimmed with your hands. And when the process of heating and rising the dough begins, it is better not to open the lid of the bread machine. When the delicious rye bread is ready in the bread machine, carefully remove it and transfer it to a wire rack to cool.

Yeast-free rye bread in a bread machine

Ingredients:

water;
powdered milk – 1.5 tbsp. spoons;
sugar – 2 tbsp. spoons;
salt - a pinch;
vegetable oil – 1.5 tbsp. spoons;
rye flour – 1.4 cups;
wheat flour - 2 cups;
allspice – 1 teaspoon;
cumin – 1 tbsp. spoon;
sourdough – 9 tbsp. spoons

Preparation

We put all the ingredients into the bread machine; here you need to pay attention to the recommendations on the order of adding products that the manufacturer gives. Set the program “Baking rye bread”, select weight – 900 g, crust color – medium. Rye bread rises slowly, sometimes even only at the beginning of the baking process.

After a beep indicating the end of the cooking process, you will receive fragrant homemade wheat and rye bread, prepared in your bread machine with minimal effort on your part.

Choux rye bread in a Panasonic bread machine

Ingredients:

peeled rye flour – 0.5 kg;
rye fermented dry malt – 40 g;
sourdough (acidifier) – 35 ml;
sugar – 50 g;
salt – 15 g;
dry yeast – 8 g;
warm boiled water – 400 g;
boiling water – 100 ml.

Preparation

If you have a Panasonic SD-253 (252, 254, 255) bread machine, set the “Gluten Free” mode, if Panasonic SD-2500 (01, 02) set the “Basic Fast” mode. You can use any spatula for kneading, but a spatula specifically for rye bread will make the kneading process easier. Brew the malt with boiling water and let it sit for about 5 minutes. Now put the ingredients in the bread machine container in this order: peeled rye flour, sourdough, sugar, salt, dry yeast. Now we return to the malt: add warm boiled water to it, mix and pour the resulting mixture into the bread machine container. Place the container in the bread maker and turn on the “Gluten Free” program. The dough kneading begins immediately and will last 15 minutes. After 3 minutes from the start of kneading, taking a long spatula, you can help the process by manually stirring the dough, especially in the corners of the mold. Now we mark 60 minutes and at the end of this time we reset the “Gluten Free” program and immediately turn on the “Baking” program and the cooking time is 90 minutes. In this case, you do not need to open the lid of the bread machine so that the dough does not settle. When the process of baking rye bread in the bread machine is finished, place it on a waffle towel and leave for 2 hours.