Simple recipes for delicious rye bread in a bread maker

Rye bread is all kinds of dark bread baked on the basis of rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread makers made sure that at home the housewives could bake this kind of tasty bread themselves.

Information about the benefits of rye bread, its baking features, recipes for gadgets of well-known manufacturers of bread machines and useful tips will help you easily master the process of its preparation.

The benefits of rye bread

Vitamins, amino acids and other beneficial substances make rye bread invaluable to the human body. Only one small slice of this baking can help to cope with avitaminosis, remove toxins and toxins from the body, normalize cholesterol levels, and improve the functioning of the digestive system.

Modern medicine recommends eating this type of bread to people suffering from diabetes and anemia.

But those who have a predisposition to colic, increased acidity or suspicion of ulcers in the intestines, should limit its use due to a more acidic than wheat bread taste.

Features of baking bread from rye flour in a bread maker

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

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

Programs for baking such bread in bread makers have a number of features. They increase the time of kneading the dough, shorten the proofing period and reduce the temperature at this stage (so that the dough does not percolate). But the baking time, on the contrary, is increased, because the dough made from rye flour is baked longer.

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

Freshly baked bread can not be cut immediately. He even after he was taken out of the form, continues to prepare, so you need to wrap a towel and allow to cool completely.

Classic recipe

Classic (rustic) rye bread, prepared, as a rule, on sourdough. Previously, the bakers kept the composition and method of making sourdoughs in the strictest confidence, but now many housewives are willing to share their recipes and baking secrets of this flour product. Below is an uncomplicated recipe for classic rye bread maker, which neither in color nor in taste does not yield to its counterparts, but even surpasses them.

To be able to bake a delicious bread, you need to prepare:

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

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

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

Method of making rye bread in bread maker:

1. The first thing you need to cook sourdough, mixing 160 g of rye flour, 50 g of sugar and 14 g of yeast. The resulting mixture is diluted with warm water to make a rare, like sour cream dough. It must be left in a large container to warm up for an appropriate period of time;
2. When the sourdough is ready, you can start baking bread. Pour water into a loaf pan, then put salt, sugar, milk, coffee and cocoa. The last two ingredients can and can not be put, but they will give the finished baking a beautiful dark color;
3. Then pour rye flour mixed with wheat flour. Top with a flour mixture lay out the yeast and dry yeast;
4. Bake using options with a shorter proofing period: "Rye bread", "French roll", "Gluten-free pastries".

Sourdough Rye Bread in Redmond Bread Maker

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

Novice bakers should start with the development of rye sourdough. Her cooking does not require any special costs, but only a little patience. Ripening sourdough last from 3 to 6 days.

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

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

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

• 400 g of leaven;
• 400 g of rye flour;
• 160 ml of lukewarm drinking water;
• 30 ml of vegetable oil;
• 30 grams of sugar;
• 5 g of salt.

Baking time not less than 4 hours, depending on the characteristics of the model of the bread machine.

Caloric value of every 100 g of a loaf of bread will be equal to 220.0 kcal.

Bakery products:

1. First, send bread, oil, salt, sugar and flour to the bread maker. Then put matured starter on it;
2. For baking, use the mode "Rye", "Gluten-free bread" or any other with a short stage of proofing;
3. After mixing, a wet silicone spatula needs to level the surface of the dough so that the loaf turns out to be even and beautiful, since the consistency of the dough will be as liquid as sour cream;
4. After the proofing on the surface of the loaf, it is possible to make oblique transverse incisions so that if the bread is cracked, it would retain its aesthetic appearance;
5. Additionally, the bread surface can be smeared with water and sprinkled with seeds of cumin, sesame or flax;
6. After baking, the finished bread should ripen. To do this, it is smeared with vegetable oil, wrapped in a linen towel and left until the next day.

Recipe for wheat and rye bread for the Mulinex bread machine

Wheat-rye bread was mentioned in the ancient chronicles of Rus, so it can be called a time-tested product. Its recipe used in industrial production remains unchanged for quite a long time. Different types of this bread on the shelves of shops practically do not differ in composition.

But in the Moulinex bread maker, you can bake bread, which will not include such familiar ingredients as vegetable oil and sugar. However, the taste of the finished baking will be much tastier than any store counterpart.

The following ingredients are needed for baking:

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

Baking takes 3.5 hours and one or two minutes of preparatory manipulations.

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

Working process:

1. Pour the required amount of water into the form of the bread machine, pour salt into it;
2. To measure rye and wheat flour, using weights or a measuring cup, sift and pour into the form;
3. The last ingredient, yeast, is sent to the flour on top;
4. Set the "French roll" mode (the process of proofing lasts less), the weight of the loaf is 1000 g, the color of the crust is medium and you have to wait until the bread is baked and cooled.

Recipe for rye bread with malt for Panasonic bread maker

Malt is soaked and sprouted cereal grains (barley, rye, less wheat and maize). This is all done for the sake of obtaining such an enzyme as diastasis, which is able to turn starch into sugar. Despite the simplicity of the cooking process in the food industry for the production of beer, kvass and bread using seven types of malt.

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

This ingredient not only enriches the finished product with beneficial micro-, macroelements, vitamins and amino acids, but also allows it to remain soft longer, to get a pleasant taste, color and aroma.

Bake rye bread with malt in its composition can be done at home, using the technical capabilities of the Panasonic bread machine and having the following set of ingredients:

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

In the models of this manufacturer, the baking of such bread will take 3.5 hours, plus 7-10 minutes to weigh and lay the products in the form of a bread machine.

The caloric value of one hundred grams piece of this bakery product will be equal to 236.0 kilocalories.

Algorithm of actions:

1. First you need to dilute the malt. To do this, it is mixed with a small amount of boiling water to form a homogeneous, sour cream-like mass and allowed to cool;
2. After that, the following ingredients are measured and placed in the form of a bread machine in the following order: water, vegetable oil, salt, sugar. They are followed by cooled malt;
3. Now it is the turn of such dry ingredients: wheat and rye flour, yeast and washed raisins;
4. Close the lid of the bread maker and set the option "Rye bread", which is characterized by the absence of additional breaks in the process of lifting, and after the signal about the end of work of the kitchen assistant, get the tasty and fragrant bread from the mold.

Useful tips

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

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

Pastry made from rye flour goes well with herbs (cumin, Provencal herbs, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so you shouldn’t be afraid to show imagination and make something new already mastered recipes.

Another recipe for delicious rye bread cooked in a bread maker is in the next video.

Watch the video: How to Make Easy Homemade Rye Bread (May 2024).