Such a dish appeared in Russia back in the 19th century, the recipe for the dish was kept secret, passing on the intricacies of obtaining fragrant, crispy pastries by inheritance. Each family kept own recipes rye homemade bread, and even today there are a great many options for its manufacture. baked cooking masterpiece from all kinds of flour. From the well-known cereal culture, a peeled, wallpaper or sifted flour base is obtained.
The five most commonly used ingredients in recipes are:
Varieties bakery product are also extremely diverse. The bread loved by all can be simple or custard, sometimes wheat flour is used as an additional ingredient in the cooking process: this way the baked product is more magnificent and has a lighter shade. Such bread is loved by those who monitor their weight and nutrition - a dish prepared with their own hands in an oven, bread machine or even a slow cooker is low in calories, does not contain sugar and at the same time is rich in healthy dietary fiber and fiber. Every housewife can delight her household and friends with hot, soft bread every day. It is necessary to choose the appropriate method of baking and strictly follow it. A little skill and skill - and fragrant, fresh goodies will decorate any table.
Recipe "Homemade rye-wheat bread in the oven":
First of all, you need to put a brew. To do this, mix 100 g wheat flour, 100 ml warm water and yeast. Leave for 2 hours.
Add the remaining water, salt, sugar, oil. Sift the rye flour and mix.
Add most of the sifted wheat flour. mix well
The next step is kneading. It is necessary for the development of gluten. Knead the dough on a floured surface. Stretch the dough and fold it. Repeat many times. The dough will become homogeneous and elastic.
The next stage is the fermentation and maturation of the dough. Place the dough in a bowl, cover with a towel or plastic wrap and leave in a warm place. At this time, the yeast eat carbohydrates with the release of carbon dioxide. The dough increases in size and becomes more plastic. This process lasts 1.5-2 hours. The dough should approximately double in size during this time.
Now punch down the dough, shape into a loaf and place on a board lined with parchment lightly oiled. Cover with a towel. The next stage begins - proofing. The bread is again enriched with carbon dioxide and increases in size. This process takes approximately 40 minutes.
Meanwhile, prepare the oven. If you are seriously interested in baking, then most likely you will think about buying a baking stone in the future, especially if you have a gas oven, but for now we will do without it. Place a grate on the lower level, on which place a bowl of water. Place the tray upside down on the next level. This is necessary for a more convenient placement in the oven and removing the bread. Preheat oven to 250 degrees.
Before placing the bread in the oven, make cuts about 5 mm deep with a razor with firm, sharp movements. What are they needed for? When you put the bread in the oven, the yeast will start to work very actively, releasing a huge amount of carbon dioxide. The bread will expand greatly and the crust may crack. And so the bread will expand at the place of the cuts and this will not happen. In addition, the incisions perform an aesthetic role, you can draw some kind of pattern on the bread with incisions, your brand name.
You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. For baking, they mainly use wheat and rye, the rest of the cereals are used as additives. Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread is on the table.
Rye bread in the oven
There are various deviations from the main recipe, resulting in different flavors. In the main recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water. Dry yeast and vegetable oil will need a tablespoon. Sugar half a tablespoon, and salt one teaspoon.
The preparation of dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes to start fermentation. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.
Video. How to cook wheat-rye sourdough
To make bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size. After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish. In order to properly bake bread in the oven, the dough in the form must also come up a little, so cover it with a towel and leave it for half an hour.
In the meantime, you should preheat the oven to 200 degrees, and put the bread to bake for 43-45 minutes. When the bread is ready, it must be laid out from the mold and covered with a towel so that it quickly moves away from the hard crust.
By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 400 grams of wheat flour and water will require 300 rye flour. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.
The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour. And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.
After spreading the dough in greased forms, cover it with a towel and leave to approach for another 45-50 minutes. The bread is now ready to be baked in the oven.
Here the oven is heated to 220 degrees, and the bread is baked for 50 minutes. After baking, it is advisable to sprinkle it with plain water, and wrap it with a towel to cool.
Recipe for rye bread in the oven
Baking bread in the oven according to this recipe will not take much effort and time, but you will get homemade delicious bread.
Ingredients:
- rye flour - 1.5 tbsp.;
- wheat flour - 1.5 tbsp.;
- warm water - 1.5 tbsp.;
- dry yeast - 1 tbsp. a spoon;
- vegetable oil - 1 tbsp. a spoon;
- sugar - ½ tbsp. spoons;
- salt - 1 teaspoon.
Cooking
Combine the yeast with sugar, pour it with warm water and put it in a warm place for 15 minutes until the yeast starts to play.
Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, little by little, add to this mass yeast water and knead the dough. Cover bowl with a tea towel and leave in a warm place for 1 hour to double in size.
Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must be greased beforehand vegetable oil. Cover the form with cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook bread in it for 40-45 minutes at 200 degrees.
Homemade rye bread in the oven
Making bread at home in the oven is good because you can add any ingredients to it, thereby making the taste more original.
Ingredients:
- rye flour - 300 g;
- wheat flour - 400 g;
- water - 400 ml;
- salt - 2 teaspoons;
- sugar - 5 teaspoons;
- dry yeast - 2 teaspoons;
- garlic - 5-6 cloves;
- vegetable oil - 3 tbsp. spoons.
Cooking
Mix sugar with dry yeast and half of the indicated amount of water. Leave this mixture for 20-25 minutes in a warm place. After the yeast starts playing and a “cap” appears, add the rest of the water, 2 tbsp. tablespoons of vegetable oil, salt and rye flour, which do not forget to sift before.
Mix it all up and gradually add the pre-sifted wheat flour. Send chopped garlic here, knead the dough. When it is ready, cover the bowl with the dough with a towel and send it to heat for 1.5 hours. When the time is up, remember the dough and place it in a greased baking dish. Leave the dough in the form for 40-50 minutes for proofing. Preheat the oven to 220 degrees and bake the bread for 50 minutes. Then, sprinkle it with water, wrap it in a towel and let it cool.
Rye-wheat bread in the oven
Bread prepared according to the following recipe, thanks to the addition of honey and coriander, acquires an unusual and very pleasant taste.
Ingredients:
- wheat flour - 350 g;
- rye flour - 350 g;
- warm kefir - 250 ml;
- dry yeast - 1 sachet;
- salt - ½ tbsp. spoons;
- honey - ½ tbsp. spoons;
- coriander in grains.
Cooking
In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander grains in the palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more “black”, add a little more rye flour. Knead the dough and form it into a ball, which we put on a floured plate.
With a knife on top of the ball of dough, we make a mesh, not small, and send it to a warm place for 20 minutes. You can preheat the oven to 50 degrees, turn it off and put the bread in there so that it comes up.
After 20 minutes, put the bread on a greased baking sheet and send it to a warm place for another 15-20 minutes. We heat the oven to 270 degrees, sprinkle the bread with water and put it on the top shelf of the oven for 10 minutes, then reduce the heat in the oven to 180 degrees and bake the bread for another 20 minutes. Thus, you will get a delicious bread with a crispy crust.
Video. Homemade bread without yeast, eggs and sourdough
Material provided by the site "In the garden with your own hands" handmade-garden.ru Tips and experience of working with your own hands in the garden.
Rye black bread is healthier than wheat: it contains more vitamins, minerals, amino acids and fewer calories. It is an excellent addition to breakfast and lunch, can serve as the basis for sandwiches and be added in the form of crackers to salads. You can make rye bread at home, and you don’t need a bread machine for this. Many recipes are designed for baking bread in a conventional oven.
Useful properties of the product are explained by its composition and quality of flour:
- Most recipes do not contain yeast, which increases nutritional value finished product;
- A large amount of fiber affects the work of the stomach and digestive organs in a favorable way;
- 100 g of rye bread contains only about 170 kcal (for comparison: wheat bread contains from 250 kcal);
- Rye grain is more resistant to the processing process, therefore it retains many vitamins and amino acids essential for the body in flour.
- Decreased hemoglobin;
- Diseases of the digestive tract;
- Slagging of the body;
- diabetes mellitus.
Separately, rye bread is recommended during pregnancy. It is rich in iron and magnesium, which stimulates the formation of blood cells and facilitates pregnancy. It has been proven that regular consumption of black bread reduces the risk of cancer and diabetes.
Black bread ingredients
Black rye bread, familiar to Russians, is popular among the inhabitants of the Scandinavian Peninsula, Iceland, and Denmark. There it is an integral part national cuisine, but they cook it with various herbs, nuts, vegetables, bran, seeds, cheese and even fish. However, the main ingredients for the product are unchanged:
- Rye flour;
- Water;
- Sourdough or yeast;
- Salt.
Add to rye flour - wheat or corn, buckwheat, oatmeal.
Rye Bread Recipes
It takes a little experience to make rye bread. Rye flour is more capricious in work, it is characterized by the formation of less gluten and greater viscosity. To get started, you can use simple recipes baking homemade bread in the oven. They include a mixture of two types of flour, which allows you to get delicious product even with little culinary experience.
Fast way to bake in the oven
To speed up baking and improve the taste of homemade bread, the oven must be preheated to a temperature higher than recommended by 5-10 ° C. This will keep more heat in when the door is opened while the dough is being placed.
Tip: during the baking process, do not open the oven door frequently or for a long time. This lowers the temperature and causes the dough to settle. How long to bake bread in time depends on the type and volume, as well as the composition of the dough.
Traditional Irish Bread
In Ireland, they say that real bread should be tender, fragrant and crumbly. For cooking according to traditional recipe you need to take wholemeal flour or white flour, as well as:
- 190 ml of kefir;
- 45 g wheat, oat or rye bran;
- A teaspoon of baking powder for dough, coriander and soda;
- 4 dl cumin;
- Salt - 2 dl;
- Olive, rapeseed or sunflower oil - 75 ml;
- 80 g of wheat flour (preferably the highest grade);
- 80 g of wholemeal rye flour;
- 1/4 kg of flour from wheat grains.
In a container for kneading dough, mix bran and flour, add baking powder and soda. Kefir is poured into a separate container, salt is added. In a hot frying pan with a thick bottom, cumin and coriander are fried without oil, after which the spices are ground in a mortar and added to kefir. Mix everything well and add to the flour. Replace the dough: at first it will stick to the bowl, but in the process of mixing it will become denser and roll into a ball.
You can bake bread in any baking dish or in a pan with a thick bottom and walls, which is pre-lubricated with margarine or cooking oil, sunflower or vegetable oil. The top of the formed loaf is sprinkled with water and sprinkled with sifted flour.
To prevent the crust from cracking during baking, make several shallow longitudinal cuts.
For this yeast-free bread, the temperature in the oven is set at 220 ° C. At a given temperature, they bake for a quarter of an hour, after which they lower the degree to 190 ° and cook for another 40-45 minutes. The baked bread is left to cool under a cotton towel.
Homemade bread without yeast
Rye yeast-free bread is prepared simply: 0.3 kg of rye and the same amount of oatmeal and whole grain flour mix in a bowl. Add 180 g chopped nuts. Separately, mix the juice of a couple of limes and 10 g of soda. Pour the resulting mixture into a container with flour, and add 0.5 liters of warm water. Knead the dough. As additional additives take fried onions, Bell pepper or chili, dried blueberries or cranberries, dried fruits or seeds.
Put the dough into a mold, make several longitudinal cuts on top. Baking conditions: 60 minutes and 200°C.
Recipe for classic rye bread
The traditional recipe uses sourdough instead of yeast. To make it, you need to mix a teaspoon of sugar and water with a third cup of flour. Water is taken so much that the dough resembles sour cream in its density. The resulting mixture is left warm for 5 days and a couple of tablespoons of water, flour and granulated sugar are added daily. The readiness of the starter is indicated by active fermentation and the formation of bubbles.
For the test, you need to take a tablespoon of thick and dark honey, 0.6 kg of rye flour, a teaspoon of salt and about 2 glasses of water. It is advisable to pre-dissolve honey in water: this way it will be easier to mix and will not form lumps. Everything is mixed and sourdough and 30-50 ml of vegetable (preferably olive) oil are added. Ready dough dense and elastic, non-sticky.
Bake bread in the oven, preheated to 200 ° C - 5-7 minutes. After that, the degree is lowered to 150 ° C. Baking time is about 2 hours.
Lean rye bread
Lean rye bread without yeast can be prepared with a simple sourdough starter from 120 ml of water and half a glass of rye flour. The mixture is stirred with a mixer and poured into a jar. Leave warm for 48-50 hours. Then another 200 g of the mixture is added, covered with a cotton cloth and incubated for another 24 hours.
To make the dough, you need to add sunflower oil to the sourdough. Sift 0.5 kg of rye flour into a separate bowl, add 35 g of sugar and salt, sourdough. Knead a thick dough, which is then laid out in a bread pan and left warm for 4 hours. Before laying in the oven, the surface is moistened with water and sprinkled with flax, cumin or sesame seeds. At a temperature of 180-185 ° C, bread is baked for 100-120 minutes.
Sourdough Bread Recipe
Sourdough for baking homemade rye bread can be made not only from flour, but also from fresh or dry hops. Ingredients for sourdough: a glass of dry hops (fresh take 1.5 times more) and 2 glasses of water. On low heat, the mixture is boiled down until the volume is halved, after which it is cooled and kept under gauze for about 9-11 hours.
A glass of strained broth is poured into a jar, a little more than a glass of wheat flour and a spoonful and a half of sugar are added, mixed with a whisk. The jar is covered with a cloth and cleaned for 48 hours in heat. You can determine the readiness of a hoppy starter by a significant increase in volume.
Ingredients for a standard loaf of yeast-free bread (weight 700 g):
- 1/4 l of water;
- 3 cups rye flour;
- Fine salt - tsp;
- Fine white sugar - tbsp;
- Oatmeal or wheat flakes - a couple of tablespoons;
- Leaven.
The process begins with the preparation of dough. To do this, a spoonful of sourdough and a glass of flour are diluted in 1/4 liter of warm water. The dough rises when room temperature 100-120 minutes. Next, add the remaining ingredients to the bowl and knead the dough. The desired consistency is thick, not sticky to hands, with good elasticity.
Before baking, the dough should stand for 4-6 hours, and in order for it to fit better, it is recommended to cover it with a lid and a thick terry towel. Rye bread is baked on the middle shelf for an hour at 190°C.
Preparing sourdough bread
You can also cook rye bread in the oven at home using a more complex technology that involves the use of tea leaves. Choux bread is distinguished by its sweet and sour taste and the fact that it does not get stale for a long time. According to this recipe, it is proposed to bake brown bread with ready-made tea leaves "Agram light" (35 ml) or dark agram (10 ml). 40 g of fermented malt is poured into 0.1 l of boiling water. In a separate container, mix: sourdough and 0.5 kg of rye grain flour, a dessert spoon of salt, 55 g of sugar, tsp. baker's yeast and 0.35 liters of water (it should not be hot, but above room temperature). Add brewed and slightly cooled malt.
It is advisable to mix the dough with a mixer for about 10 minutes. Spread the finished dough in a form, pre-greased with cooking oil or creamy, sunflower oil. The dough is left in the oven at 40°C for an hour, then the temperature is raised to 170°C and cooked for another 1.5 hours. 30 minutes before the end, the crust is moistened with boiling water. Ready custard bread take out of the mold and leave to ripen under a waffle towel.
This fragrant yeast bread is prepared in several stages. The first is the preparation of the tea leaves. For her, take 130 g of rye flour, 25 g of white rye malt, a dessert spoon of cumin and a glass of boiling water. Everything is mixed well and poured into a thermos. After 3-4 hours, the mixture is poured into an open container and allowed to cool.
The second stage of preparation is sourdough. It is made from 25 ml of water and 25 g of rye flour. To make a dough, the resulting sourdough and tea leaves are combined with 1/3 tsp. yeast and leave to ferment for 5-7 hours.
It is more convenient to knead the dough for Riga bread with an immersion mixer. To do this, spread the dough into the bowl, 40 ml of warm water, tsp. salt, 0.25 kg of rye grain flour and 50 g of wheat flour, 30 g of molasses. After kneading, the dough is allowed to ferment for several hours. The finished dough is laid out on a flat surface, sprinkled with flour, a loaf is formed. The bread is left in the oven for proofing for an hour at a temperature of 40 ° C, and so that it does not become stale, put a bowl of boiling water under the baking sheet.
Rye bread is baked in the oven at 240-260 °C for 10 minutes, then the temperature is lowered to 200 °C and cooked for another 40-50 minutes.
Recipe for rye cheese bread with nuts
Cooking Ingredients:
- 150 g goat or sheep cheese (hard varieties);
- 120-130 g walnuts;
- 0.3 kg of wheat flour and the same amount of rye;
- A bunch of basil;
- About 350 ml of water;
- Ch.l. baker's yeast;
- A couple of tablespoons olive oil;
- Salt.
Sift flour twice with yeast, add salt. Pour warm water in a thin stream and knead the dough well with your hands. Leave for an hour for proofing, knead several times with force and let stand for an hour and a half. Grind the nuts with a blender, cut the cheese into small cubes.
From ready dough form a cake, put a third of the mixture of cheese and nuts on top. Roll into a bun, knead and sprinkle with nuts and cheese again. Repeat the process, but sprinkle with chopped basil along with the cheese.
The bread is laid out on a baking sheet (it can be covered with parchment paper, greased with butter or margarine, sprinkled with flour), covered with a towel and allowed to rest for 20-30 minutes. Baking conditions: 30 minutes and 200°C.
flax seed bread recipe
You can bake rye bread at home in the oven with flax seeds, seeds, sesame seeds. To do this, first make a dough of 40 g fresh yeast, spoons of sugar and 8 tbsp. warm water. The dough is left to come to life for 25-35 minutes.
Sift 0.6 kg of flour from rye grains and 0.25 kg of wheat flour into a container, add half a glass of flax and sesame, a third of a glass of peeled seeds and a few tablespoons of tea salt. Pour in the dough and about 350 ml of water. The dough is formed into a bun and spread on a greased baking sheet. Leave for an hour under a towel, and before laying in the oven, the surface is moistened with water.
The first 45 minutes the bread is baked at 220°C, then another 20 minutes at 200°C.
Lithuanian bread on beer
Bread according to this recipe can be made with or without yeast, but the yeast-free version is more popular. The sourdough is made from a glass (220 g) of rye flour and a glass of water. It should be thick, like sour cream. Leave the starter at room temperature for 72-80 hours, and shake the mixture every 12-14 hours.
From a glass of ready-made sourdough, a couple of glasses of rye flour and half a glass of water, make a dough. For the test, they take all the resulting dough, 250 g of rye and wheat flour, tbsp. dark thick honey and cumin, 3 tbsp. sugar and half a glass of bergamot tea. All mix well, form a loaf and leave for a few for proofing.
The first 25 minutes bake bread at a temperature of 250 ° C, then lower the degrees to 200 and leave the bread for another half hour. The finished loaf is taken out of the mold and covered with a towel.
Homemade Borodino bread
For baking Borodino bread in home oven you will need:
- 0.4 kg of peeled flour from rye grains;
- 0.2 kg females 1 or 2 wheat grades;
- Ch.l. concentrated yeast;
- A couple of tablespoons of dry malt and the same amount of vegetable oil;
- 0.4 l of heated water;
- Ch.l. salt;
- A little dark honey;
- Dry crushed coriander.
Preparation of bread with malt begins with tea leaves. To do this, dry malt is poured into 150 ml of boiling water, and cooled at room temperature. Dissolve honey in another glass of water. It is advisable to sift the flour twice, add salt and yeast, tea leaves, honey water and oil. Knead the dough: it should turn out a little sticky, thick and viscous. Cover the bowl with cling film or a thick towel and leave for several hours. The rested dough is punched down and transferred to a baking dish. For Borodino bread, the oven is heated to 180 ° C, baked for 40-45 minutes.
Bread with malt
The recipe for malt bread is similar to Borodino: 4 tbsp. malt pour two cups of boiling water. In a separate container, mix 50 g of pressed baker's yeast with 2 dessert spoons sugar and 0.1 l of warm water. Leave to ferment for 10-20 minutes. The cooled malt and the revived yeast mass are combined with 5 tbsp. vegetable oil and a teaspoon of salt. Mix well and add 150 g of flour from wheat and rye. Knead the dough and give 1-2 hours for proofing.
Bread is baked for 30 minutes in an oven heated to 180°C.
Bread made from corn and wheat flour
This bread with seeds and a mixture of different flours is fluffy, fragrant and retains nutritious and beneficial features in a week. For cooking you need to take:
- 90 g of corn flour, 30 g of rye flour and 400 g of wheat flour;
- 0.2 l of kefir;
- 170 ml of fat milk;
- 55 g butter fat;
- 20 ml lime or flower honey;
- Half a glass of seeds;
- 2 tsp dry concentrated yeast;
- 2 tsp salt.
Combine kefir, honey, yeast and cornmeal in a mixing bowl. Leave for half an hour. Add salt and sifted remaining flour, softened butter and milk. Stir and cover with foil or cling film. Leave the resulting dough for proofing in heat for an hour or two. Then they are transferred to a baking sheet, crushed, formed into a loaf and given another 2-3 hours to rest. Bake in an oven heated to 230°C for 20 minutes. To prevent the loaf from turning out dry, place a pan with hot water under the baking sheet.
Homemade rye coffee bread
The dough is prepared from 120 g of peeled flour, 0.3 l of strong Turkish coffee, 1.5 tsp. yeast, 2 tbsp. sugar and the same amount of dark honey. Leave to ferment for 2-4 hours.
For the test take:
- 0.4 kg of a mixture of wheat flour (grade 1 or 2) and rye;
- A couple of tablespoons of cocoa;
- 1.5 tsp salt;
- 75 ml of any vegetable pure oil.
Sift the flour, add salt and cocoa, mix well. Oil is poured into the finished dough and mixed with flour. The dough is laid out on a flat surface, sprinkled with rye flour. The formed kolobok is coated with oil and left for 1.5-2 hours under the film. After the allotted time, they are crushed, again lubricated with oil and given another hour and a half to rise.
The dough is laid out in forms, covered with a towel and left for 60-80 minutes. Rye coffee bread is baked for 20-30 minutes in an oven heated to 180°C.
Rye bread on rice broth
For cooking take:
- 120-130 g of white rice;
- About 0.5 l of water;
- Flour: from rye grains - 200 g, from wheat - 320;
- Dry malt - tbsp;
- Bran from any cereal - 2 tablespoons;
- 1/2 tbsp mixtures of chopped ginger and coriander;
- Ch.l. salt;
- Baker's yeast - 2 tsp;
- For lubrication - an egg;
- A little sesame seeds for sprinkling.
Boil rice. Decoction (at least 250 ml) drain, strain and cool. Mix rice water, sifted flour and malt, bran, yeast and other ingredients. Knead the dough and cover it with a waffle towel. Leave to proof for 2-4 hours. Transfer the finished dough to a baking dish, leave for another 1-1.5. Before baking, brush the surface with egg and sprinkle with sesame seeds. The oven is heated to 180°C, and the baking time is 40-45 minutes.
Homemade rye bread can last anywhere from a few days to a week if wrapped in a waffle or cotton towel. It has a pleasant taste, aroma, and can be a useful addition to any breakfast, lunch or dinner. Spicy bread goes well with salted fish, pâtés, butter and cheeses, dried fruit paste or fruit and berry jelly. It is added to salads and served with soups, game or fish dishes, and vegetables.
Let's bake homemade bread! I cooked yesterday, and today I tried it and was surprised: it is so soft, fluffy, tender.
Last time you and I baked a bread made entirely of rye flour, and then the bread came out delicious, but dense, and dried out quickly. And this time I decided to combine two types of flour equally and baked rye-wheat bread. Thanks to the addition of wheat flour, the crumb turned out to be more tender, and rye flour gave a special taste and a pleasant beige color.
The recipe is lean, so you can please your home with delicious wheat-rye bread of your own home production! I sprinkled the bread with cumin, but it is quite possible to use any other tasty seeds that you like the aroma of: flax, sesame, poppy. Or don't sprinkle at all. And so delicious :)
Ingredients:
For 1 loaf weighing approximately 650g:
- 20 g of pressed fresh yeast (or three times less dry);
- 0.5 tablespoon of sugar;
- 200 ml of water;
- 1 teaspoon of salt;
- 3 tablespoons of vegetable oil;
- 250 g wheat flour;
- 230 g rye flour.
I took the flour approximately equally; quantity may vary slightly.
How to bake:
As always for cooking yeast dough, make a dough to activate the yeast. For fresh ones, rub them with a spoon with sugar, dilute them with half warm water, add about a glass of sifted flour and stir. You see what an interesting rye dough turns out: light brown! And it smells special. We put for 15-20 minutes in a warm place, covered with a towel.
For active dry yeast (granules): mix with sugar, pour warm (36-37C) water, wait 15 minutes until a lush foam appears.
For quick dry yeast (powder): you can immediately combine with flour and knead the dough.
Here the dough came up, became a fluffy "hat" with bubbles inside. Yeast is doing a great job, we will continue! Pour in the rest of the water - warm, if it has cooled down, warm it up a little.
Pour the sifted flour of both types in portions, in about 3-4 doses: add and mix. We salt the dough.
Together with the last portion of flour, add vegetable oil: I poured in two tablespoons of refined sunflower oil and 1 tablespoon of mustard oil: with it, any pastries are much tastier and more aromatic.
We knead a soft, pleasant, warm dough for about 5 minutes, you don’t need to add a lot of flour so that it doesn’t turn out too steep, and the bread is dense. If it sticks just a little, it's not scary. Grind the bowl with flour, put the dough, cover with a clean towel and put in heat for an hour - come up.
When the dough has doubled in size, gently knead it with your hands, form a loaf and put it in a mold greased with vegetable oil.
We turn on the oven to slowly warm up, and put the form with bread on the stove or on the open door of the oven - let it stand.
When the loaf grows up, brush it with a silicone brush with a mixture of flour and water (2 tablespoons of water 1 tablespoon of flour), and sprinkle with caraway seeds.
I put the bread in the oven for 20 minutes at 170C, and then increased it to 200C and baked for another 10 minutes until cooked (dry skewer). It turned out a baked crumb and a tender crust, but the top sank a little. And then I remembered that, in fact, when baking bread, it is recommended to set it first at 200-210C, creating steam in the oven after a minute, three and ten, and then reduce the temperature and bake until cooked - then a crispy crust forms. But even in this version, the bread turned out to be very tasty. Taking it out of the oven, for five minutes I covered the loaf directly in the mold with a damp towel, and then carefully prying it around the edges with a knife, shook it out of the mold and put it on a wire rack to cool.
And in the morning we cut and tasted homemade wheat-rye bread!
That's how beautiful! And also - useful and tasty.
