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. Rye flour bread has been baked in Rus' since the 11th century, and cooking recipes have been passed down from generation to generation. The recipe for some of the varieties of black sour bread that are popular today, such as Borodinsky, Krasnoselsky, and Custard, has come down to us from the Middle Ages almost unchanged. Bread is made today 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 cook delicious and healthy rye bread at home, while spending a minimum of effort. If you are faced with the question of how to bake rye bread in a bread machine, this post is especially for you.
Rye is a frost-resistant cereal. In the northern regions, it was easier to grow rye 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 bred, 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 identify 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 in wheat flour. For example, there is 3 times more magnesium, 4 times more iron, phosphorus and B vitamins, 7 times more vitamin PP, and there is no vitamin E in wheat flour at all. Peasants who regularly eat brown bread never suffered from beriberi.
No yeast Proper rye bread is prepared without the addition of yeast using sourdough. It is a proven fact that bakery products made from baker's yeast lead to acid-base balance disorders and contribute to the development of pathogenic flora in the gastrointestinal tract. Rye bread does not have 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 peristalsis, accelerates the absorption of food, 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 belongs to dietary products, since it brings a feeling of satiety faster and prevents overeating.
Contraindications. The disadvantages of black bread include only high acidity, which makes it an undesirable product for people suffering from high acidity, peptic ulcers and other diseases of the gastrointestinal tract.
The benefits of bread depend on the ingredients that make up its composition. Of course, rye flour bread 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 in rye grain is in the germ and shell, therefore, the coarser the flour, the more useful it is.
Three varieties of rye flour are produced in Russia:
seeded- fine flour, 630-650 g of flour is obtained from 1 kg of grain. Produced from the center of the grain, bran particles are removed. Has a white color with a cream or grayish tint.
Peeling- flour containing inclusions of shell particles. It has a darker color with grey, cream, greenish or brownish hues, depending on the variety of rye. Flour yield - 860-870 g per 1 kg of grain.
wallpaper- wholemeal flour, produced from the whole grain, therefore contains the most bran. The most useful bread is baked from wholemeal 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 a photo the first time may not work. Experienced housewives are advised to act in the following sequence.
- So that an unsuccessful experience does not discourage the desire to learn how to bake healthy bread, it is better to bake the first loaf from a wheat-rye mixture. The content of rye and wheat flour should be 50% to 50% or 60% to 40%. There is no gluten in rye flour, so it is more difficult for beginner bakers to achieve the desired crumb porosity, moisture, and splendor. 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 rye bread in a bread machine without yeast on sourdough. This also should not be rushed. Start with dry yeast based recipes. Next, try baking a briquetted yeast loaf. The next step is a piece of old dough. And only after that proceed to the preparation of 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 is moisture. 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 will behave. If a lump of dough does not leave a small dough puddle under it, it is worth adding water. If the puddle is large, and the lump is very wet, you need to add flour.
Important! Eggs are liquid. When using eggs, beat the eggs into the measuring cup first, then add water to the amount of liquid specified in the recipe.
According to this recipe, even beginners can bake wheat-rye bread in a bread machine. The predominance of wheat flour will correct the "whims" of rye flour. The bread crumb will turn out lush and porous, and the crust will be even and ruddy. The recipe is for a 750 gram loaf.
Liquid Ingredients:
Dry Ingredients:
Cooking method:
Advice: You can accurately measure the required amount of flour without a kitchen scale using a measuring cup. In a glass of 250 ml is placed 130 g of rye or 150 g of wheat flour.
The history of this bread is indirectly connected with the Battle of Borodino. The widow of General Tuchkov founded the Spaso-Borodino Convent, whose acolytes invented a recipe for scalded rye-wheat bread. The bread was called "Borodinsky", and the pilgrims spread the glory of it throughout Rus'. Today, the old recipe is used almost unchanged. The exception is coriander, which began to be added at the beginning of the 20th century.
Ingredients:
for brewing:
for the test:
Cooking method:
A similar recipe with instructions is presented in the video:
Bread without yeast is baked on a special sourdough, using baking powder or the usual soda. It is easier and more convenient to use a bread maker. For example, owners of a Mulinex bread machine with recipes for homemade bread and pastries can choose simple recipes for making rye bread without yeast with minimal participation of the hostess.
Ingredients:
Cooking method:
Advice: Fans of spicy bread can add grated ginger, paprika, Provence herbs or the usual coriander and cumin when kneading the dough.
From rye flour, sweet pastries are prepared in a bread machine with dried fruits, candied fruits, nuts, honey and spices. The addition of eggs, butter, sugar and spices make sweet bread a delight. A dense, juicy crumb with pieces of nuts and fruits will be a great addition to coffee or aromatic tea.
Ingredients:
Cooking method:
A similar recipe with detailed instructions is presented in the video
Having answered the question of what and how black bread is baked from, we have only slightly opened the veil of a huge number of recipes. With the goal of learning 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, fragrant and healthy rye bread.
Borodino bread is incredibly tasty and healthy, especially if it is baked on its own. Modern manufacturers have come up with a special device that greatly facilitates the cooking process, and it is called a bread machine. There are different recipes for making rye bread in it. You should definitely get to know them.
Here are a few tips and tricks to help you make perfect baked goods:
There are a huge number of options for preparing such pastries. By adding different ingredients, you can give it new flavor notes, make it more fragrant. Spices, herbs, flax seeds, cumin, cardamom, sesame are perfect. Some housewives add vegetables, cheese, ham, herbs, garlic. Kvass or dark beer give a special taste to pastries. If you do not know how to bake rye bread in a bread machine, try several recipes at once and choose the best one.
The cooking process is divided into two stages. First, make a sourdough from the following ingredients:
Cooking:
Products for rye bread in a bread machine:
Rye sourdough bread in a bread machine is prepared as follows:
For the recipe you will need the following ingredients:
Recipe for rye bread for a bread machine:
For the dish you will need the following ingredients:
Yeast-free rye bread in a bread machine is done like this:
For cooking you will need the following ingredients:
The process of making rye bread in a bread machine:
Recipe for Borodino bread for a bread machine:
First, take wheat flour and sift it through a sieve into a deep bowl. 
We take 2 teaspoons vegetable oil and pour it into a bread pan. Pour vegetable oil first so that it lubricates the blades for whipping the dough. This will help us to easily remove the bread after baking and at the same time not damage the non-stick coating. 
We take a measuring cup and pour the amount of water we need into it. Pour the water into the vegetable oil into a bread pan. Our water recipe should have 270 milliliters.
Add 1.5 teaspoons of salt to the water so that the bread is not bland. 
Two teaspoons of sugar, for a touch of flavor. 
Two tablespoons of apple cider vinegar for sourness. 
One tablespoon of honey, for honey flavor. 
One teaspoon of cocoa powder, for dark brown bread. 
Two teaspoons of cumin to mix the flavor and pleasant spicy smell. 
A teaspoon of instant coffee is also added for a beautiful rich dark brown black bread. 
Add sifted wheat flour to all products in the baking dish. Whole and rye flour should not be sifted. 
We make a small depression in the middle of the flour and pour the amount of dry yeast we need into it. In our recipe, this is 1 teaspoon. 
Put the baking dish with all the ingredients in the bread machine. We turn on the main program mode and add the “medium crust” function to the selected program, in order for our bread to turn ruddy. 
The kneading of the dough can be observed through the window located on the surface of the bread machine. It is not advisable to open the bread maker while making bread. At the beginning of kneading, the dough should be watery.
Approximately through 30 minutes kneading from liquid dough, a bun is obtained. 
Later, the dough begins to swell and rise. 
The bread maker works according to the program we need and in the mode we need. You can go with peace of mind and do any other business. The bread maker will do everything by itself. The main program together with the "medium crust" function will bake bread for 4 hours. And now the black bread is ready. We take it out together with the baking dish, and let it cool a little right in the form, but not for long. We take out the still warm ready-made black bread from the mold with a spatula and wrap in a towel. In this form Let it rest for another 2 hours.
Ready black bread baked in bread machines, cut on a cutting board with a knife and put on a plate. Bread is the head of everything! And according to tradition, always, on a table that has not yet been set, bread is placed first. Salt is placed next to it. My family loves homemade brown bread and eats it with first and second courses. High-quality natural food is the key to health! Bon appetit and good health! Do not place hot, freshly cooked bread directly into the bag. Let it cool down.
Homemade bread stays soft for 3-4 days. After that, it is better to cook fresh bread, and make croutons from the old one.
If the dough is kneaded in warm water, you can turn on the accelerated baking mode.
Black bread can be made with various additives, with cheese, fried onions, sausage, garlic and herbs. Of course, such bread is stored for less time. No more than two days and only in the refrigerator.
If you use fresh pressed yeast when baking, first you need to crush it, dilute it in warm water and leave it to wander in a warm place for 20 to 25 minutes.
Wash the paddle and dough roller immediately after making bread. If they are not washed immediately, the dough on the surface of the shaft and blades will dry out and will be difficult to wash.
Rye bread contains many minerals, vitamins, amino acids, has a pleasant taste and aroma. Its regular consumption saturates the body with the necessary elements, improves digestion, strengthens the immune system. At home, several types of bread can be prepared from rye flour, and it is most convenient to use a bread machine for this.
By the content of vitamins and minerals, rye bread is several times superior to wheat bread. Medical studies have proven that the inclusion of a rye flour product in the daily diet will reduce the risk of diabetes, cancer and cardiovascular diseases. Rye flour dough does not stick to hands or a spatula, does not stretch and does not have the usual elasticity. For the preparation of bakery products, it does not need to be strongly crushed - it quickly gets rid of excess gas.
The fermentation time of the dough depends on the ambient temperature. If the bread maker has a heating function, then the dough will take 35-40 minutes, but if it is suitable at room temperature (below + 28 ° C), then it will take at least 2 hours.
To make the bread beautiful, you can grease the top with warm milk, a mixture of eggs with milk or sour cream, or whipped yolk before baking. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.
If rye bread is being prepared for the first time, then it is better to try baking it from a mixture of wheat and rye flour. Whole rye flour takes some learning to work with - it's gluten-free, and it takes experience to achieve optimal porosity and moisture. The main condition for a good dough is a verified ratio of water and flour.
To make bread according to the French recipe, you need to take:
All products are placed in baking containers, starting with liquid ones. Part of the yeast can first be diluted in warm water, and give them time to come to life - 10-15 minutes. Baked according to the program "French bread".
Cooking begins with brewing. To do this, 4-5 g of cumin, coriander and anise must 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 optimum liquid temperature is 65-68 °C.
Then proceed to the manufacture of 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. Everything is mixed well and put in heat for a couple of hours. Additionally, a container with dough can be wrapped with a towel or blanket.
Dough Ingredients:
Pour water into the container of the bread machine and add all the ingredients. Dry raisins are added last. Sprinkle dough on top and turn on the machine in the “whole grain bread” mode. It maintains the kneading of the dough for 90 minutes, after which the dough rests and baking takes place.
You can select toasted or medium crust and the program will brown the top automatically.
If they plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsa rye bread retains its taste and useful qualities for two days after baking and has a pleasant aroma and taste. For a dough for a loaf of 750 g, you need to take:
All components are mixed well, the bowl is closed with a lid and put in heat. The minimum exposure time is 4 hours, and the longer the dough rises, the more magnificent and tastier the bread will turn out. For the test you also need:
The dough is kneaded and left in a warm place for several hours. Grease a baking dish with oil and put the rested dough into it. Leave for another hour for stratification, after which the future bread is moistened with water and sent to a heated oven. Baking temperature - 240 ° C, time - 40-45 minutes.
Darnitsa fragrant crispy bread in a bread machine is easier to prepare. Ingredients:
Honey is dissolved in warm water and oil is added. Next, add the sifted flour, make a small depression for the yeast and salt. The container is installed in the baking machine and the whole grain bread preparation mode is turned on.
To bake Scandinavian bread you will need:
All products are laid out in a baking dish, starting with water and oil. The last to add cumin seeds. Bake on the "rye bread" mode.
To bake spicy rye bread, you need to prepare the following ingredients:
Pour boiling water over spices (80 ml), and dissolve honey in the remaining water. Put vinegar, salt, oil, liquid with coriander and honey into the bowl of the bread machine. Next, add dry ingredients. Raisins are added last. Rye bread mode.
A simplified version of Irish soda bread. Cooking Ingredients:
Put the ingredients in a baking dish: kvass first, spices last. Set the mode to "Rye" or "Basic".
Serve with pâtés, spiced butter, salted fish for breakfast, or as an addition to salads.
Baked in a bread machine on the "Rye" or "Basic" mode. For baking you will need:
From this volume of products, a standard roll is obtained, weighing 750 g. Let it cool before use, wrapping it in a towel.
Fragrant and savory bread for a healthy breakfast is prepared from:
It is better to prepare the dough for bread on your own and already ready to lay in the bread machine. It is necessary to brew coffee in a Turk in advance. Add 75 g of rye flour to a hot drink, mix well with a submersible mixer or whisk. Cool, add yeast and pepper, mix again. Pepper should be fresh and fragrant - a lot depends on its taste. After 15-20 minutes, add the remaining products, 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.
Unusual and fragrant rye bread. It is baked on the “Whole Grain” bread machine mode, and served with any poultry, fish and seafood, meat, game dishes, combined with pates, as a sandwich and with cheese.
For cooking, you need to buy rye sourdough and pre-brew. Tea leaves are 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 a dough in advance. For her, take 125 g of sourdough, water and add the entire tea leaves. After mixing the products, the dough is left for 4-6 hours.
When the opera is ready, put into the form of a bread machine: semi-dry red wine - 120 ml, sourdough, 180 g of rye flour, 95 g of wholemeal or whole grain flour, 25 ml of olive oil, tbsp. salt and 40 g of dark honey, 50 g of cumin and flax seeds and 120 g of almond petals.
The original recipe for Borodino bread appeared in 1933, and 20 years later it was slightly modified 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:
The malt is poured with boiling water, mixed, and allowed to cool. Pour water into the capacity of the bread machine and add flour, salt, butter, warm malt and yeast. Spices and honey are added last. Rye-wheat bread in a bread machine is baked in the “Rye” or “Whole grain” mode for 3.5 hours.
It is more difficult to make Borodino bread in the oven, but it also turns out to be tastier, more aromatic, with a crispy box and a tender crumb. The technology of preparation consists of several stages. The first one is sourdough. It is made from 40 g of ready-made mature rye sourdough with 100% moisture content and 55 mm of warm water. When the mass begins to foam, 80 g of rye flour and a pinch of yeast are added to it. The mixture is left for 5 hours in a warm place.
The second stage is getting the 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 pour 130 ml of boiling water. The bowl is closed and left for saccharification. The minimum time is 5 hours.
The tea leaves are mixed with sourdough, 140 ml of water and 180 g of rye flour are added. The dough is covered with a film and left warm for 2-3 hours. Additionally you will need:
Sugar and molasses are dissolved in water, salt, brew are added and everything is mixed well. Sift flour and pour into a container. Knead again, then cover with cling film or a lid and leave for an hour. The finished dough is laid out on a wet table and, having moistened hands, form bread. Spread in a baking dish, cover again with a film and leave to delaminate for 50-60 minutes.
Before baking, the surface is smeared with a chatterbox - 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 the door is slightly opened so that the temperature drops to 150 ° C, and continue to bake until done.
The finished loaf is left to cool on a wire rack. Before eating, bread is given 10-12 hours to stabilize the crumb.
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. By taste and aroma, bread made without yeast is not inferior to the usual rye yeast bread. Caloric content of yeast-free bread - 195 kcal per 100 g of product. Required Ingredients:
In heated milk, add flour, butter, sugar and baking powder. Mix everything and leave to rest for 5-10 minutes. Mix in the egg. Yeast-free rye bread is baked in the “fast” mode.
Rye flour is also used to make delicious sweet bread with dried fruits and fruits, berries, nuts and candied fruits. It can be served as a dessert or as an addition to your morning coffee. Ingredients:
Pour warmed milk into the bowl of the bread machine, add honey and sugar, eggs and butter, coffee. Pour flour, yeast, vanilla and sweet filler. Bake on the "sweet bread" or "muffin" mode.
In Finland, Norway and Sweden, this bread is traditionally served for breakfast with cheese, salted or sweet cottage cheese. It is a delicious addition to fish dishes, salads with meat, chicken salads. For cooking you will need:
Additionally add:
Dried fruits must be washed and chopped. A mixture of nuts and seeds is also chopped and fried in a hot frying pan without oil until even 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 flour and combine with whey, dried fruits and nuts. Put in a baking dish, let stand and turn on the "muffin" mode.
Unusual and delicious bread with a delicate flavor for breakfast or afternoon tea. Ingredients for a 750 g loaf:
All components are poured into the bowl of the bread machine. Liquid ingredients are laid first, raisins and dried apricots are the last. Bake bread on the "Sweet" 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 bread with bran. Vinegar Bread Ingredients:
Kvass, sugar, vinegar and all other components are added to the water. Bake on the "Basic mode", setting the average crust. Ready bran bread is left to cool under a damp towel.
To brew bread for malt, put 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt into a bowl. Everything is well stirred and left for 3 hours. The starter can be bought ready-made or made from 7.5 g of yeast diluted in 100 ml of water. 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 l of water and 50 ml of yogurt and add the yeast mixture. Mix thoroughly, leave to sour for 30-36 hours.
50 ml of industrial bread sourdough, 330 g of rye flour and 10 g of yeast, 5 g of salt and 15 g of sugar are added to the resulting sourdough. Mix with an immersion mixer and spread in a bread maker. The first set is the "gluten-free" mode, after which - "baking" for 90 minutes.
Another bread option that is a complete breakfast and a great addition to salads, appetizers and pâtés.
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 poured in, kneaded. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:
Water and other components are added to the finished sourdough. Leave for another 20 minutes. Then the bread container is placed in a bread machine, cheese and mushrooms, and an egg are added. Bake on the "basic" mode.
There are a few tricks that will help you get a quality dough. The first of these is to add butter in two steps if the dough is kneaded by hand. The first part is poured during the kneading, the second - at the end. Often, dry gluten or gluten is added to the main recipe, which give the dough splendor, as well as dry sourdough Agram or Extra-R. Agram replaces vinegar, and Extra-R makes the taste of bread richer, malty-sweet. To make the dough rise well, food paraffin is added.
Often rye bread fails due to poor proofing.
The average time required for a test weighing 750 grams is 2-3 hours. The volume should increase by 2 times, otherwise the bread will not bake inside. The rested dough resembles a sponge and will not rise when baking.
Rye bread does not rise or 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 part 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 looked for in violation of the sequence of filling the ingredients into the capacity of the bread machine.
If the crust of bread falls off, then the problem is in non-compliance with 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 bake, but the middle and top will remain undercooked.
Rye bread often fails due to poor-quality purchased sourdough. It is important to check the expiration date before buying 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, as 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 dried bread is used in various meat and vegetable salads.
My family is very fond of rye-wheat and rye bread, i.e. those in which the content of rye flour is from 60 to 100 percent. Such breads are baked somewhat differently than wheat breads. And it is about the technology of baking such breads in a bread machine that I want to tell.
A few years ago, having bought a bread maker, for a long time I remained in a state of shock from the abundance of information and my own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal - to bake delicious and beautiful bread, seemed out of reach. But, by nature, I am a man - stubborn to the point! And that's what worked in the first place. ;)
That's why: Rule One! Never give up! Do not give up, but keep looking for YOUR bread again and again!
I warn you right away: for someone, the path to their bread will be long and difficult. But, only by stuffing your own bumps, you can learn something!
Therefore - Rule Two: take a handwritten notebook with you to the kitchen, and each time write down your comments on each recipe in it.
It must be firmly understood right away that not a single recipe is an axiom!
Even in GOST recipes, for example, the exact amount of water is not indicated. Remember? In old cookbooks, there was often a phrase in recipes: flour - how much dough will take! After all, flour is different! Even flour of the same variety differs in moisture content. Therefore, it is difficult to specify the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.
It was not for nothing that I gave at the beginning links to the journals of two luminaries of baking. Read them! Let, at first, it will seem like books from the 1000 and one nights series! After all, luminaries bake rye bread exclusively on sourdough, and this very sourdough at first seems like a terrible beast. And if a hare also lives in your soul, which every time goes into a panic, then you and I are on the way! Let's go side by side with small steps from simple to complex ...
In the topics of the breads that I baked, people ask the same questions, so I decided to collect all the answers together. And, sorry. Here .., but I will focus only on my recipes, because it is always better to talk about what you know and can do. :)
It was a saying ... Let's move on to a fairy tale ...
We immediately determine the stages of the path, guided by the same principle - from simple to complex!
1. First, learn how to bake bread with dry yeast. Then - on the "wet". Then I baked bread on a piece of old dough (self-fermented) -. And only then ripened for sourdough.
2. Gradually increase the content of rye flour in the dough. First learn how to bake bread with 60% rye flour.
This was my first bread. Then I still didn’t know a lot (in particular, that there is no gluten in rye dough, and, therefore, it doesn’t need a long batch, there’s nothing to develop there!), Therefore, the technology of Darnitsky and subsequent breads with b O higher content of rye flour:,, differs from later breads: and. There is not much rye flour in Darnitsky, which is why the technology with a long batch came up. After all, at the same time, wheat flour worked, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!
3. Bake bread in the oven.
So it was with me... But everything can be different for you... if you are braver and more talented...
So we've got the recipe. Gathered all the necessary ingredients and utensils on the table. Then everything was filled up, poured into the oven and sent the dough to knead. Remember that rye dough does not require a long kneading. We just need to mix all the ingredients well. (An important point! Because of a poorly mixed dough, the bread may turn out to be "gummy"!) For myself, I chose a batch on the Pizza program, equal to 15 minutes. Next on the program is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (raise) in the switched off oven with the lid closed until it increases (rise) by 2 - 2.5 times. This can happen after 40 minutes or 4 hours depending on room temperature and yeast strength. Why Pizza? Well, I just love this program. On Dumplings, the dough clobbers more ...
What should be a rye bun?
It shouldn't be liquid. More like matte. It is denser than wheat, but more moist. It sticks to your hands (and generally to anything! Cheerful). The more rye flour, the more sticky.
When kneading, the dough under the kolobok is slightly smeared with a small puddle circle.
The circle under the bun will be much smaller in case b O higher content of rye flour.
Dough after proofing. It's time to turn on the baking!
But there is not enough water in this kolobok. The roof may be cracked. I would add 10 ml.
My advice: when baking rye bread, do not add water (liquid) to the dough in full, written in the recipe. For example, the recipe says 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in a glass at the ready, just in case. Nearby is a bag of rye flour. When the kneading takes place, I figure out what exactly he wants according to the state of the kolobok ... If I add something to the kolobok, then for the time of kneading I cover the bucket on top lying (flat) with a plastic bag (someone covers it with a towel, but I do with a bag, I don't mind throwing it away...)
It happens that during kneading the dough does not want to gather into a bun, but spreads over the bucket and sticks to the walls. We must help! ;) We pick up a silicone spatula, and push the dough to the center. Try another option, you might like it: add half of the vegetable oil included in the recipe towards the end of the batch, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.
Sometimes, after the formation of the bun, it turns out to be angular. Then, immediately after kneading, before proofing, we moisten our hands in warm water and smooth the tuft to it. We try to do it affectionately and gently, while you can whisper something good to him, because “an affectionate word is also pleasant for a cat!”
Additives.
Often there are "special additives" in the recipes for rye bread. And the question arises: why the hell are they needed and is it possible to do without them? Oh yes, easily! You just need to figure out which additive - what gives and try to find a suitable replacement.
Panifarin (gluten) or gluten it is added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better raising the dough and fluffiness of the bread, because this gluten is not in rye flour.
Dry sourdough:
Extra-R- with taste of malt, gives to bread more saturated color and malty sweetish smack. Added in a quantity of 1-1.5 tsp.
Agram- white sour dry sourdough, gives rye bread this very "sourness". Add one teaspoon, and then the vinegar is not needed. Let's try the bread, and decide for ourselves - maybe we need a little sourer. Next time we will add another half a teaspoon (and in order not to forget - write it down in a notebook!). But these two additives are simply called dry sourdough, in fact, in fact, they are just flavoring additives and they cannot replace a real sourdough.
Malt, Well, the taste of malt is well known to many ... Kvass, dark beer, bread: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is he who gives the rye bread a dark color.
Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of it vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional rise), even a grated sour apple can be added (acid plus rise), even jam. You can replace water with potato broth - also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it is better to dilute them with water beforehand). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives extra color. If you take buckwheat honey or brown sugar instead of sugar, it will be the same. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the composition, then in the recipe it must be reduced.
Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! Time for proofing will take not an hour or two, but as much as necessary in each case! Landmark - an increase in the test by 2-2.5 times. It is important not to miss the moment! For poorly risen bread will be unbaked inside, and the dough that has rested will look like a sponge - with holes that are difficult to fix, and after Baking the bread will turn out to be with a concave roof.
advice from Andreevna:
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after 1.5 hours (didn’t look there) I went up under the roof and was all nostril, obviously stopped. I besieged him maleho (turned on the pizza literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I already looked at him. It rose a little above half the bucket, and I turned on the pastries. Everything worked out, the bread turned out!
Therefore, we will periodically look in and check - how is our dough? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough is very capricious!
Tip: If the room is cool, the bread will take longer to rise. To speed up the process, you can get a bucket of dough from the HP, cover it with a film and send it to the oven with the light on for the proofing time. (The oven itself is turned off!).
The dough has risen. You can put on baking. But for beauty, before baking, you can grease the roof. Bread is smeared quickly and gently, without pressing, with a silicone brush, either with a beaten egg or yolk - for me, these are the best options ... And also with warm milk, paste, egg + sour cream, egg + milk, egg + tablespoon milk + tbsp. oil growth...
Then the top crust will be shiny and dark...
Using the timer button, set the baking time to 60-70 minutes. The more rye flour, the longer it will take to bake. Well, accordingly, 600 grams of flour takes more time than 400.
Can rye bread be baked on automatic programs? Of course it is possible. But in this case, we get a "pig in a poke" at the exit. After all, no one brought beauty to bread and did not put their soul into it ... What has grown, has grown!
Warm rye bread cannot be cut! It is necessary to let it cool completely on a wire rack, covering it with a linen towel, because right up to the very end of the temperature drop inside the bread, the process of ripening goes on!
And finally...
Taste is a delicate matter! Feel free to change something in the original recipe to your liking.
You have baked and tasted your bread... Do you like it saltier? Write down in a notebook that next time you need to add half a teaspoon of salt more. Do you like herb bread? Feel free to pour, without asking anyone! Change everything to your taste .. but a little bit, do not overdo it! Good bread to you! :)
P.S. This article deals mainly with baking yeast rye bread in a bread machine. Sourdough bread and bread baked in the oven or slow cooker have their own "secrets".
From an article on Bread in the Concise Encyclopedia of the Household, 1960.
Cutting a cooled loaf of good bread, you can see the same small pores - this is fine-pored bread. If the dough is not sufficiently fermented, poorly kneaded, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. If the dough is not sour or sour, rotten flour, or if freshly baked bread has been crumpled, the crust lags behind the bread.
The correct ratio of flour and water in the dough (i.e. the normal consistency of the dough) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the bread crumb will be dense, with cracks, quickly stale; in the second, the crumb of bread turns out to be moist and sticky.
The readiness of the dough or dough is determined by the height of the rise, the elasticity of the dough, and the fermentation time. The quality of the dough can be judged by its elasticity: if the dough is lightly pressed with a finger and released, then if the fermentation is insufficient and the dough is not ready, the hole from the finger quickly levels out; during normal readiness, the hole levels out slowly, and with excessive fermentation of the dough, the hole remains.
Well fermenting dough has a convex shape, strong alcohol smell and good porosity. Flat surface, sour and bad smell indicate abnormal fermentation of the dough.
(I also came across this advice: In order to find out if the bread has risen enough, you can make a test: put a piece of cooked dough in cold water. The piece first goes to the bottom, and if it floats to the top, then the dough is ready.)
The surface of the baked bread should be slightly moistened with hot water, then cover the loaf with a clean, dry linen napkin. In this case, the crust becomes softer.
