The rye bread recipe in the slow cooker is put into a culinary piggy bank. Rye bread in the slow cooker - tasty, fast and quite simple

The rye bread recipe in the slow cooker is put into a culinary piggy bank. Rye bread in the slow cooker - tasty, fast and quite simple

It has long been believed that the most healthy and healthy bread is rye bread. Sometimes rye bread is understood to mean some kinds of black bread: Borodinsky, Moskovsky, zhitny and others. The main ingredient of rye bread is rye flour, which in its properties is very useful and rich in vitamins of group B.

The taste of rye bread can not be confused with any other. Many people who go abroad miss exactly rye bread.

Rye bread is useful to those people who suffer from cardiovascular diseases, have problems with the digestive system, besides it strengthens the immune system and reduces cholesterol. But for those who have gastritis and ulcer, rye bread is strictly contraindicated.

General principles of making rye bread in a slow cooker

Use only rye flour when cooking rye bread in a slow cooker.

The main program used in the preparation of rye bread in a slow cooker, Baking.

Despite the fact that the multicooker itself sets the necessary time, make sure that the bread does not burn and does not fall off.

Rye bread can be prepared in three ways: on sourdough, without fermentation, on yeast.

It is preferable to use wholemeal rye flour, then the benefits in bread will be greater.

The most healthy rye bread is prepared with sourdough. From the fact that in the process of cooking there is lactic fermentation, the taste of the krayushka is unique, and the flavor is so native and smells like childhood.

Rye bread refers to medium-calorie foods, provided that it is prepared at home, free from impurities and additives.

Despite the undoubted benefits of black bread, it is still recommended to use it within reasonable limits and quantities.

Rye bread goes well with soups and borscht, with smoked products and bacon.

Rye bread contains a little more than 80% of rye flour, the remaining share comes from other types of flour, many mistresses of wheat flour recommend.

Rye bread in a crock-pot: kefir and flour — kraushka of bread

This recipe for rye bread in a slow cooker suggests a yeast method. One of the ingredients is a fitness mix, which is useful for those people who care about their figure.

Ingredients:

• a glass of wheat flour

• half a glass of rye flour

• pack of yeast

• a glass of kefir

• a pair of spoonfuls of sugar

• Spoon olive oil

• a pair of fitness mix spoons

• spoon of salt

Cooking:

Kefir mixed with sugar and yeast, while you can not use cold kefir, it is better to take a little warm.

Add olive oil, fitness mix to kefir, mix well.

Pour the flour into a separate bowl, sifting it thoroughly.

Salt and pour the kefir mixture into the flour.

Knead the dough. According to its consistency, it should be soft and elastic.

Leave the dough ready for an hour, covering it with a clean towel.

An hour later, knock him down and leave for another half an hour.

After that, put the dough in a multicooker bowl. It is necessary that it was there for another 30 minutes.

After this time, you can close the lid and set the Baking mode. In an hour the bread will be ready.

When the timer stops, leave the bread in the slow cooker for about 10 minutes. Only then can it be taken and eaten.

Airy and saturated: rye bread in a slow cooker

Rye bread according to this recipe turns out to be very fragrant, it does not crumble and does not stick together, all proportions are strictly observed, therefore the bread is obtained exactly as it should.

Ingredients:

• a pair of glasses of water

• spoon of sugar

• vegetable oil

• pack of yeast

• a spoonful of vinegar

• a couple of tablespoons of salt

• stack of semolina

• one and a half glasses of rye flour

• slightly more than half a glass of wheat flour

Cooking:

In non-cold water, dissolve the yeast from the bag, add sugar, salt, vinegar and vegetable oil. Stir.

In this mixture, pour the semolina and all the flour. Stir well and knead the dough. It should not be tight, if it sticks a little to the palms, it means the desired consistency. Leave the dough for a couple of hours in the heat, covered with a clean towel.

After that, put the dough in the multicooker bowl and set the Baking mode.

In an hour the bread will be ready. Keep track of time.

Rye bread in a multi-cooker in a country style

Bread in this recipe turns out very tasty and homemade. It is perfect for the soup, you can just anoint it with oil or garlic mixture. When making rye bread, malt is used, and then rye bread is considered very high-calorie.

Ingredients:

• spoon of cumin

• a handful of raisins

• coriander

• a pair of malt spoons

• two and a half glasses of rye flour

• a glass of wheat flour

• one and a half glasses of water

• salt

• vegetable oil

• half bag of yeast

• spoon of bread sourdough

Cooking:

Boil half a glass of water. Add there malt, raisins, cumin and coriander, salt. Mix well and leave until everything is cool.

In the second bowl pour the yeast and bread sourdough, pour the second half of a glass of boiling water.

Add there four spoons of rye flour and mix. Leave for 20 minutes. Mix again and add vegetable oil, malt. Mix well.

Add the rest of the rye flour. Knead the dough. It should be sticky and very soft.

Half a cup of wheat flour to pour on the table and knead the dough on it. Leave it under a clean towel for 40 minutes.

Then knead the half-cooked dough in the remaining wheat flour.

Pour a small amount of flour into the bowl of the slow cooker and put our dough there. Leave 40 minutes. Then make a couple of cuts and leave for another half hour.

After this time, set the mode of multicooking Baking. An hour later, turn the bread. Continue to bake for another half hour. Bread is ready.

Rye bread in a slow cooker: yeast-free way

This recipe differs from the others in that in the process of making rye bread in a slow cooker, no yeast is used. Therefore, its caloric content is less, and for the stomach such bread is much healthier and easier. Yeast is used instead of yeast, cooked at home. Ingredients:

• two glasses of rye flour and two glasses of water for ferment

• glass of water

• two glasses of wheat flour

• slightly more than half a kg of rye flour

• salt

Cooking:

Let's start with the yeast. Fill the glasses of warm water with a glass of rye flour. Mix and leave until morning, covering with clean gauze.

In the morning, add another spoonful of flour and water to the mixture. Stir. Cover with gauze and leave until next morning. We do this for three days. After the sourdough is ready.

We start baking bread.

Mix a glass of cold water with five spoons of sourdough. Add wheat flour, then rye flour, pre-sifting both. Salt and mix well.

Knead the dough, it should turn out smooth and soft.

In the bowl of the multicooker we pour quite a bit of butter and spread the dough. Set the heating mode and wait about 20 minutes. Then leave the dough in the slow cooker off for a couple of hours.

When the dough rises a little, turn on Baking mode. An hour later, we get the bread from the slow cooker and cool it.

Rye bread in a slow cooker: no worse than white wheat

When making bread using this recipe, wheat and rye flour are used in equal proportions. Thanks to the yeast dough is well suited, therefore we advise you to take a large pan for mixing it.

Ingredients:

• a pair of glasses of rye flour

• a pair of glasses of wheat flour

• spoon of sugar

• salt

• bag of yeast

• vegetable oil

• half a liter of water

Cooking:

We dissolve the yeast in cold water, add sugar, salt and vegetable oil to it. Stir. Pour flour there, sifting it beforehand. Knead the dough.

Leave it covered with a clean towel for an hour.

After this, we spread the dough into the bowl of the slow cooker, brushing its bottom with vegetable oil. We leave for another hour.

Set the Baking mode. In an hour we turn the bread over and bake for another 40 minutes.

Bread is ready. You can get it and let it cool, then serve.

Crisp and amazing smell: rye bread in a slow cooker

Rye bread is prepared using malt, and therefore it is high in calories. The maximum temperature of baking does not reach 200 degrees, do not forget to keep track of time, so as not to miss your loaf.

Ingredients:

• quarter bag of yeast

• a pair of glasses of wheat flour

• one and a half glasses of water

• a couple of spoons of rye malt

• salt

• spoon of honey

• vegetable oil

Cooking:

Dissolve the yeast in the cold water, add salt, honey, vegetable oil, malt. Mix everything thoroughly.

Add sifted flour and knead the dough. It should be very soft.

Leave it for a couple of hours under a clean towel.

Put the dough in a slow cooker and let stand for another 20 minutes.

Set Baking mode. In an hour, turn the bread over and bake for another half hour. Bread is ready. Cool it and serve.

Tips and tricks of cooking rye bread in a slow cooker

To check the readiness of the bread, pierce it with a toothpick. If it is dry, then the bread is ready.

Rye bread is best consumed warm. You can spread it with butter and add cheese - this breakfast will appeal to both children and adults.

If you do not want to use bread dough, add yeast instead.

Yeast must be dissolved in warm water.

It is best to give the dough to stand in the bowl of the slow cooker for a while, so that it will come as it should and distance it.

Bread is preferable to bake from two sides: with one for about an hour, with the second - no more than half an hour.

If you are using rye malt, then add wheat flour.

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