Home made is better than purchased - rye bread! On sourdough and kefir, with and without yeast - homemade rye bread recipes

Home made is better than purchased - rye bread! On sourdough and kefir, with and without yeast - homemade rye bread recipes

Rye bread is certainly one of the most interesting products in terms of taste and in terms of cooking.

It is very difficult to prepare it and many professional chefs consider rye loaves a masterpiece among their pastries.

However, you should definitely try your hand.

If you carefully follow the recipes, adhere to all the nuances of technology, the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does it disappear from the table at such a speed, but if hot loaves of rye flour, then, as a rule, not a single crumb remains.

Rye bread at home in the oven - the basic principles of cooking

• Technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen are not small. The rye flour dough is kneaded with yeast, kefir with and without the addition of yeast, on a specially prepared sourdough or brewed.

• Combine all this diversity with two basic rules: the quality of flour and the exact observance of all the proportions indicated in the recipe.

• Quality flour is always dry and soft. When compressing such flour into a fist, the resulting lump does not crumble immediately, but when you press it with your finger on the surface, there should be a print of the print on it.

• Before kneading dough, flour is sieved without fail. Bread from sifted flour turns out magnificent with uniform porosity.

• Home rye bread is baked with wheat flour in strictly defined proportions according to the recipe, which is not desirable to change.

• Also, if it is specifically stated in the recipe, do not change the temperature regime. Bake rye bread at home in the oven should be strictly following the instructions, this is due to the different recipes of the test, there is no universal rule here, be careful!

“Borodino” rye bread at home in the oven


• 420 gr. rye quality flour;

• 50 ml non-aromatic, rast. oils;

• 150 ml low-fat milk;

• 130 gr. white flour;

• “fast” yeast - 1.5 tsp;

• 1.25 l of purified water;

• table. a spoon of white sugar;

• one table. spoon maltose molasses;

• three table. spoons of rye (red) malt;

• 10 g of fine, evaporated salt;

• coriander seeds - 3 tsp;

• dried cumin, sunflower seeds.

Cooking Method:

1. Pound and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and, pour in half a glass of slightly cooled boiling water, set aside for half an hour, draw and cool.

2. After that, immediately proceed to the preparation of brew. To do this, dissolve the instant yeast in warm, but not hot milk. Add at once all the sugar, 2 full spoons of white flour and, having stirred well, leave for a quarter of an hour.

3. In a wide bowl for kneading dough, cross on a fine sieve two kinds of flour: rye and white bakery, mixing them in the process.

4. Add salt and stir it evenly over flour.

5. Then pour in the increased volume of brew, cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process of the hand slightly moistened with vegetable oil.

7. Cover the bowl with the dough with a cotton or linen towel and set aside for a warm day.

8. Readiness of the test for further processing is determined by increasing the volume by half, or even slightly more. Lightly crush the dough and, splitting it into portions, spread it out over the forms prepared for baking.

9. Turn on the oven and slightly warm it up (up to 30 degrees), remove the dough into it with a half hour dough for the second proofing.

10. Then lubricate the surface of the bread with warm, in any case not cold water, sprinkle with the remaining seeds. 11. Bake such bread first quarter of an hour at 200 degrees, then twenty-five minutes at 180 and at the end of 19 minutes, at 160 degrees.

Scalded rye bread at home in the oven


• 30 grams of ordinary bread yeast;

• 200 gr. coarse rye flour;

• refined sugar - 2 tbsp. l .;

• 350 grams of baking flour;

• evaporated salt “Extra” - 10 g;

• good rye (dry) malt - 2 tbsp. spoons.

Cooking Method:

1. White flour (150 gr.) Mix with malt and fill the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until dissolved, add sugar and salt.

4. Combine flour brewed with malt and dissolved yeast and stir until homogeneous. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the stiff, non-sticky dough.

6. Cover the container with a cloth towel and leave for three and a half hours.

7. Turn on the oven, install a metal saucer with water on the bottom shelf, and heat to 220 degrees.

8. Punch the increased dough with your hands, sprinkle with flour and put it in a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes, put the roaster in the oven and bake for 45 minutes.

10. Then take out the form and remove from it a loaf, wrap it in a towel and leave for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, you can make good homemade kvass on it.


• ten Art. spoons of coarse rye flour;

• 10 grams of sugar; • two hundred gram glass of water.

Cooking Method:

1. A portion of the flour (four tablespoons full) dilute with one hundred milliliters of cold water, achieving a consistency like thick sour cream.

2. Pour the granulated sugar, stir it several times, with short breaks, and, covering it with a cloth, leave to stand for a day.

3. At the end of time, add 2 more tablespoons of flour and dilute with water to its former density. Leave for another day under a napkin.

4. Please note that the ferment should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.

5. On the third day, the leaven acquires the characteristic smell of sour bread, this is normal, we need just such a result.

6. Add flour again, if necessary, dilute with water and leave again for a day. Fully leaven will be ready on the fourth day.

7. Again add flour and water, stir. Take the required amount for making bread, and tightly close the rest, store in the refrigerator.

8. The stored leaven must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in an oven on sourdough


• purified water, boiled, cooled - 300 ml;

• frozen sunflower oil;

• 4 glasses of rye (peeled) flour;

• 300 ml yeast according to the above recipe;

• a small pinch of coriander;

• 10 g of salt;

• 50 grams of white granulated sugar;

• good malt (replaceable with dry rye kvass) - 2 tbsp. spoons;

• 60 gr. sunflower seeds (without husk).

Cooking Method:

1. Combine half of the rye flour indicated in the recipe with leaven and cooled boiled water. Stir to avoid lumps, and leave for 5 hours to approach. In the process, the sponge will increase approximately three times.

2. Brew malt or kvass, in 90 ml of boiling water, cool and add to the brew that has come to this time. 3. Pour in the spices, sugar and salt, pour in the butter and knead the dough.

4. Put it into oiled forms and leave, covering the top of the form with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill the forms with dough by one third.

5. Sprinkle the approached dough with peeled seeds and bake in a warm oven.

6. Bake from 45 minutes to an hour, at 180 degrees. Duration depends on the size of the resulting loaf.

Rye bread at home in an oven, kefir-yeast


• 150 gr. white and 250 gr. rye, coarse flour;

• purified, non-aromatic oil - 1 tbsp. l

• 200 ml of sour milk, or acid kefir, low-calorie;

• 1 tsp. dry yeast;

• salt and sugar and granulated sugar - 1 tsp.

Cooking Method:

1. Fermented milk products warm up to room temperature in advance.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve the salt and granulated sugar in the resulting mixture.

3. In the mixing bowl, transfer the rye and baking wheat flour, slowly add the yeast and mix well, stirring the yeast evenly over the flour.

4. Make a small indentation and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

5. Correctly kneaded dough turns elastic, smooth and soft.

6. Cover the dishes with dough with a cloth and place “rest” for half an hour.

7. Pour in a little and even oil, rub hands until completely absorbed.

8. After transferring the dough to a slightly warm form and leave, cover with a towel for “proofing” for two hours.

9. Sprinkle the table with white flour, place the dough on it (noticeably by doubling the volume), and form a round loaf of it.

10. Put it on the parchment in the roaster and leave, covered with a towel, for half an hour, for the final “proofing”. 11. Bake at 200 degrees for about forty minutes.

12. Before installing the pan with the dough in the oven, sprinkle it abundantly with water.

Fast, yeast-free, rye bread at home in the oven on kefir


• yogurt from “factory” milk, or medium-fat yogurt - 200 ml;

• white wheat flour - two glasses;

• one glass of “coarse” rye flour;

• 0.5 tsp. food soda;

• a bit of a mixture of aromatic “Provencal” herbs

• evaporated salt - 5 g;

• 1 tsp. refined sugar.

Cooking Method:

1. Slightly heated kefir (yogurt), mix with soda and leave for a quarter of an hour on the table. You should not do this on the stove or in the microwave, it is best on the battery or putting the container with the sour milk in warm water.

2. Then mix the salt, sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir increased in volume and knead the dough, very slowly adding the sifted flour.

3. Rye flour take the whole portion, and wheat flour should first take one glass and then adjust the thickness of the dough with kneading. It should be quite soft and non-fluid.

4. Cover the form, or the roaster with parchment, put the kneaded dough in it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm radiator or on the top of the stove, while turning on the oven for heating.

5. Then make a longitudinal cut and a few more across the future loaf and put the form with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel to cool completely.

Karelian rye bread at home in the oven


• 100 grams of flour, rye;

• mixture of anise with cumin and coriander, about 8 g; • 50 grams of malt;

• 300 ml of water (in brewing);

• baking flour - 650 grams;

• 10 grams of fresh (bread), or 5 grams of “dry” yeast;

• 250 ml of water (in the brew);

• 50 grams of a mixture of raisins and dried apricots;

• 45 grams of honey;

• 1.5 tsp. evaporated (fine) salt;

• 200 ml of water (in dough);

• 80 grams of molasses.

Cooking Method:

1. First prepare the brew for the dough. Crush in a mortar seasoning. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the pot with brewing foil and put it for two hours in a preheated 70 degree oven. The finished brew will look like melted chocolate.

2. Next, make the preparation of brew. Dilute a cup of cold water with the finished brew. Add the yeast, stir to dissolve it, and add the whole portion of wheat flour. Finally stir everything, let stand and come to the dough for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop them up with a heavy, sharp knife, about 5 mm pieces and roll in white wheat flour.

4. In the boiling water, dissolve the honey, molasses, salt and, after cooling slightly, add the mixture to the brew that has come up.

5. Gradually sprinkling wheat bakery flour, knead the loose, elastic dough. At the end of kneading add the prepared dried fruit. Let the dough come.

6. After two hours, move the dough to the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Put the dough in the form or simply on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become slightly softer, bake loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

• Do not over-hold the dough during the proofing, otherwise it will burst during baking, and gaps will appear on the surface of the baked bread.

• The softer the kneaded dough, the porous structure of the bread itself.

• To lift the bread evenly when baking, stick it in the dough in several places of macaroni.

• Rye bread will bake better if there is a container with water in the oven. Also, before you put the roaster with the dough, the oven walls are abundantly sprayed with water.

• When kneading dough, you should strictly follow the recommended proportions. A crusty rye bread baked from too-thin dough turns out to be sticky and too moist. From dense - too dense and quickly stale.

• Cutting rye bread hot is not recommended. Until the moment of cooling the ripening of the crumb occurs.

• “Karelian” bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by citrus candied fruits, except that it is worth reducing their quantity a little. Rye bread is just delicious with the addition of small pieces of hard marmalade.

• If you have a talent for baking, try baking bread from two different types of dough - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

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