How do we usually choose yeast? Many people simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast undoubtedly influence the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And then each reader will receive a recipe for rye bread in a bread machine, and will also learn how to make simple, delicious white bread with paprika.

What yeast is best to use for a bread machine?

Pressed. They require storage conditions (+4 C); if not stored, they acquire an unpleasant odor and a spreadable consistency. They are used in almost all methods of preparing dough (they are not used (!) when delaying the start of the bread machine).

Dry active yeast allow you to quickly form the gluten framework of the dough, obtain an elastic crumb and a richer aroma. Before use, you need to activate it by dissolving it in warm water with a small amount of flour or sugar (they may simply die in water). Can be stored for a long time. If your bread machine doesn't start kneading immediately or you use a delay start program, they are not suitable.

Fast acting dry yeast they do not require activation; they are immediately added to the flour. Ideal for bread makers. If the packaging is damaged, they are used within 2 days. Once opened, the package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast when in contact with cold water (below 15 C) loses its activity for 1.5-2 hours.

The dough won't run off. The yeast dough has risen actively, but you need to leave? Cover the container with the dough with sheets of paper well soaked in water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result was a delicious and aromatic bread.
With flax seeds. I often use flax seeds in dishes - it’s healthy and I like the nutty note in the taste. And once, when kneading bread dough, I replaced a small part of the total flour with flax seed, having first ground it not very finely. I sprinkled them on the loaf. The crust turned out very tasty!

Oven rye bread recipe

Mix 20 g of pressed yeast, 100 ml of warm water, 20 g of flour and a pinch of sugar. Place it up to the cap. Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I have apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead into a slightly sticky dough. Let rise, knead, transfer to a form greased with vegetable oil. Then let it rise well again (I sprinkled with coriander seeds). Bake at 240 degrees. 15 min. “with steam”, then reduce to 200 degrees. - and another 30-40 minutes. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a tray with water, or in the first 15 minutes. While baking, I spray the oven walls with a spray bottle three times.

Recipe for rye bread in a bread machine

Take 300 ml warm water, 10 g honey, 10 g malt, 20 ml vegetable oil, 1.5 tsp. salt, 1 tsp. sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all ingredients to the bowl in the indicated order and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g compressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flax seeds

Sift flour, mix with salt. Pour in 0.5 liters of warm boiled water, dilute sugar and yeast in it, and mix. Add the beaten egg, as well as paprika and flax seeds, knead with hands greased with vegetable oil for 10-15 minutes. Cover with a towel and leave for an hour. Knead, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes.

Rye bread contains many minerals, vitamins, amino acids, and has a pleasant taste and aroma. Regular consumption saturates the body with essential elements, improves digestion, and strengthens the immune system. At home, you can make several types of bread from rye flour, and the most convenient way is to use a bread maker for this.

In terms of vitamins and minerals, rye bread is several times higher than wheat bread. Medical studies have proven that including a rye flour product in your daily diet will reduce the risk of diabetes, cancer and cardiovascular diseases. Dough made from rye flour does not stick to your hands or spatula, does not stretch and does not have the usual elasticity. To prepare baked goods, you don’t need to knead it too much - it quickly gets rid of excess gas.

The fermentation time of the dough depends on the ambient temperature. If the bread machine has a heating function, then 35-40 minutes are enough for the dough, but if it is suitable at room temperature (below +28°C), then it will take at least 2 hours.

To make the bread beautiful, before baking the top can be greased with warm milk, a mixture of eggs and milk or sour cream, or beaten yolk. Rye bread can be either sweet or with nuts, seeds, flax and sesame seeds, or fried onions, mushrooms, cheese and even herbs.

French bread

If you are preparing rye bread for the first time, then it is better to try baking it from a mixture of wheat and rye flour. You need to learn how to work with whole rye flour - it does not contain gluten, and in order to achieve optimal porosity and moisture content, experience is needed. The main condition for a good dough is the correct ratio of water and flour.

To prepare bread according to the French recipe, you need to take:

340 g finely ground wheat flour;
60 g rye flour;
290 ml boiled warm water;
15 ml sunflower oil;
A dessert spoon of dry yeast and salt.

All products are placed in baking containers, starting with liquid ones. Some of the yeast can first be diluted in warm water and given time to come to life - 10-15 minutes. Baked according to the “French bread” program.

Karelian bread made from flour mixture

Cooking begins with tea leaves. To do this, 4-5 g of cumin, coriander and anise need to 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 optimal liquid temperature is 65-68 °C.

Next, they begin to make the 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. Mix everything well and put it in a warm place for another couple of hours. Additionally, the container with the dough can be wrapped in a towel or blanket.

Ingredients for the dough:

225 g of regular flour or a mixture of premium wheat and whole grain flour in equal proportions;
A couple of teaspoons of salt;
30 g cane sugar;
35 g dark honey or molasses;
20 g light sweet raisins;
Water - 0.15 l.

Pour water into the bread machine container and add all the ingredients. Dry raisins are added last. Pour the dough on top and turn on the machine in the “whole grain bread” mode. It keeps the dough kneading for 90 minutes, after which the dough rests and baking occurs.

You can set the crust to toasted or medium and the program will automatically brown the top.

If you plan to bake bread in the oven, then use the recipe according to GOST 26983-86. Darnitsa rye bread retains its taste and healthy qualities for two days after baking and has a pleasant aroma and taste. For the dough for a 750 g loaf you need to take:

45 g thick sourdough;
Warm water - a third of a glass;
Rye flour - half a glass.

Mix all ingredients well, cover the bowl with a lid and place in a warm place. The minimum holding time is 4 hours, and the longer the dough rises, the fluffier and tastier the bread will be. For the test you will also need:

140 g and 195 g of rye and wheat flour, respectively;
2.5 fresh baker's yeast;
8 g fine white sugar;
170 ml water.

The dough is kneaded and left in a warm place for several hours. Grease the baking dish with oil and place the rested dough into it. Leave for another hour for separation, after which the future bread is moistened with water and sent to a heated oven. Baking temperature - 240°C, time - 40-45 minutes.

Darnytsia aromatic bread with a crispy crust is easier to prepare in a bread machine. Ingredients:

Water - 0.3 l;
Olive oil - 20 ml;
Coarse salt - 7.5 g;
Dark honey - one and a half tablespoons;
10 g concentrated baker's yeast;
240 g finely ground wheat flour;
180 g fresh rye flour.

Honey is dissolved in warm water and oil is added. Next, add sifted flour, make a small hole for yeast and salt. The container is placed in the baking machine and the whole grain bread preparation mode is turned on.

To bake Scandinavian bread you will need:

Warm water - 0.35 l;
Wheat and rye flour 280 and 180 g, respectively;
High fat butter - 20 g;
20 g light honey;
15 g salt;
Powdered milk - 25 g;
Liquid malt - tbsp;
Baker's yeast - 15 g and the same amount of caraway seeds.

All products are placed in a baking container, starting with water and oil. The last ones to add are the cumin seeds. Bake on the “Rye bread” setting.

Rye bread with chicory

To bake spiced rye bread, you need to prepare the following ingredients:

Sifted rye flour and wheat flour - 200 and 120 g, respectively;
40 g dry dark malt;
Ground coriander - spoon;
Buckwheat honey - 20-25 g;
3 tsp chopped chicory;
45 g of small and preferably dark raisins;
210 ml boiling water;
Cold pressed olive oil - 15 ml;
1/2 tbsp. coarse salt;
Balsamic vinegar - 15 ml;
Yeast and caraway seeds 15 g each.

Pour boiling water (80 ml) over the spices and dissolve honey in the remaining water. Place vinegar, salt, oil, liquid with coriander and honey into the bread maker bowl. Next add dry ingredients. The raisins are added last. “Rye bread” mode.

Rye bread with kvass

A simplified version of Irish soda bread. Ingredients for cooking:

Finely ground rye and wheat flour - 210 and 150 g, respectively;
1/2 tsp. pure coarse salt and the same amount of soda;
Baking powder - tsp;
Dark kvass - 300 ml;
A teaspoon of cardamom;
Ground nutmeg - 1/3 tbsp.

Place the ingredients in a baking dish: kvass first, spices last. Set the mode to “Rye” or “Basic”.

You can serve it with pates, spiced butter, salted fish for breakfast or in addition to salads.

Rye bread with cranberries

Baked in a bread machine on the “Rye” or “Basic” mode. For baking you will need:

220 and 270 each of rye and wheat flour, respectively;
0.37 liters of water (it is better to use warm water to revive the yeast faster);
Salt - 20 g;
30 g brown or beet sugar;
Dried cranberries - 120 g (you can add dried blueberries, blueberries, lingonberries);
100 g mixture of hazelnuts, almonds, peanuts, walnuts;
Dry concentrated yeast - 2 tsp;
Oil (sunflower, olive or corn) - 20 ml;
Nut butter - to taste.

From this volume of products, a standard loaf is obtained, weighing 750 g. Before use, let cool, wrapping it in a towel.

Rye bread with pepper

Aromatic and savory bread for a healthy breakfast is made from:

Flour: take 320 g and 160 g, respectively, wheat and rye;
Crushed black pepper - 1/3 tbsp;
Salts - 10-12 g;
15 g yeast;
20 g natural ground coffee;
One and a half glasses of water;
Maca;
Eggs - for greasing the crust.

It is better to prepare the bread dough yourself and put it in the bread machine when ready. It is necessary to brew coffee in a Turk in advance. Add 75 g of rye flour to the hot drink and mix well with a submersible mixer or whisk. Cool, add yeast and pepper, stir again. The pepper should be fresh and aromatic - a lot depends on its taste. After 15-20 minutes, add the remaining ingredients, 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.

Cereal bread with red wine

Unusual and aromatic rye bread. It is baked in the “Whole Grain” bread machine mode and served with any dishes of poultry, fish and seafood, meat, game, in combination with pates, as a sandwich and with cheese.

To prepare, you need to buy rye sourdough and pre-brew it. The brew is 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 the dough in advance. For it, take 125 g of starter, water and add all the tea leaves. After mixing the products, leave the dough for 4-6 hours.

When the opera is ready, put in the bread maker mold: semi-dry red wine - 120 ml, sourdough, 180 g rye flour, 95 g wholemeal or wholemeal flour, 25 ml olive oil, tbsp. salt and 40 g of dark honey, 50 g of cumin and flax seeds and 120 g of almond petals.

Borodino bread

The original recipe for Borodino bread appeared in 1933, and 20 years later it was slightly changed 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:

Flour: 220 g - wheat, 335 g - rye;
20 g - yeast;
12 g - salt;
45 g - honey;
25 ml - sunflower or olive oil;
35 g - crushed rye malt;
0.4 liters of water (80 of which is boiling water);
Mixture of coriander and cumin - 15-20 g.

Pour boiling water over the malt, stir, and allow time to cool. Pour water into the bread machine container and add flour, salt, butter, warm malt and yeast. Spices and honey are added last. Rye-wheat bread in a bread machine is baked on the “Rye” or “Whole Grain” mode for 3.5 hours.

Cooking bread in the oven

It is more difficult to make Borodino bread in the oven, but it turns out tastier, more aromatic, with a crispy crust and a tender crumb. The cooking technology consists of several stages. The first is sourdough. It is made from 40 g of ready-made mature rye sourdough with 100% humidity and 55 mm of warm water. When the mass begins to foam, add 80 g of rye flour and a pinch of yeast. The mixture is left for 5 hours in a warm place.

The second stage is obtaining 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 130 ml of boiling water is poured. The bowl is covered and left to saccharify. Minimum time is 5 hours.

The brew is mixed with the starter, 140 ml of water and 180 g of rye flour are added. The dough is covered with film and left warm for 2-3 hours. Additionally you will need:

A pinch of salt;
Molasses - 30 ml;
Fine sugar - 30 g;
Water - a third of a glass;
2nd grade wheat flour - half a glass;
Rye flour - glass;
Ground coriander - 4 g.

Sugar and molasses are dissolved in water, salt and dough are added and everything is mixed well. Sift the flour and add it to the container. Knead again, then cover with cling film or a lid and leave for an hour. Place the finished dough on a damp table and, after wetting your hands, form the bread. Place in a baking dish, cover again with film and leave to separate for 50-60 minutes.

Before baking, the surface is greased with chattelka - 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 open the door slightly to allow the temperature to drop to 150°C and continue baking until done.

The finished loaf is left to cool on a wire rack. Before use, bread is given 10-12 hours to stabilize the crumb.

Yeast-free rye bread

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. The taste and aroma of bread made without yeast is not inferior to the usual rye yeast bread. The calorie content of yeast-free bread is 195 kcal per 100 g of product. Required ingredients:

1/2 cup milk;
Egg;
Butter (softened, not melted) - 20 g;
1/3 tbsp. salt;
35 g fine white sugar;
Rye flour - one and a half cups;
A packet of baking powder.

You need to add flour, butter, sugar and baking powder to the heated milk. Mix everything and leave to rest for 5-10 minutes. Stir in the egg. Yeast-free rye bread is baked in the “quick” mode.

Recipe for sweet bread in a bread machine

Delicious sweet bread with dried fruits and fruits, berries, nuts and candied fruits is also prepared from rye flour. It can be served as a dessert or as an addition to your morning coffee. Ingredients:

260 ml milk;
Egg;
40 g brown or beet sugar;
25 g linden honey;
45 ml olive or corn oil;
Two full glasses of rye flour;
15 g concentrated dry yeast;
A couple of tablespoons of high-quality granulated coffee;
Vanillin spoon;
A mixture of dried fruits, nuts, berries or chopped fruits.

Pour heated milk into the bowl of the bread baking machine, add honey and sugar, eggs and butter, and coffee. Add flour, yeast, vanilla and sweet filling. Bake using the “sweet bread” or “muffin” mode.

In Finland, Norway and Sweden, this bread is traditionally served for breakfast with cheese, salty or sweet cottage cheese. It is a tasty addition to fish dishes, meat salads, and chicken salads. To prepare you will need:

450 ml of whey;
Ghee - 2.5 tbsp;
A pinch of salt;
45 ml honey;
20 g baker's dry yeast;
One and a half glasses of wheat flour and a glass of rye flour.

Additionally add:

Walnuts;
Almond petals;
Peanut;
Sunflower seeds;
Sesame and flax;
Dried cranberries, lingonberries, blueberries;
Dried apricots and raisins.

Dried fruits must be washed and chopped. Also chop the mixture of nuts and seeds and fry 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 the flour and combine with whey, dried fruits and nuts. Place in a baking dish, let stand and turn on the baking mode.

Sweet rye bread with bell pepper

An unusual and tasty bread with a subtle aroma for breakfast or afternoon snack. Ingredients for a 750 g loaf:

Rye flour - two glasses;
Wheat flour - 1/2 cup;
0.3 l of water;
A third of a glass of light raisins;
Several dried apricots;
Ch.l. dried bell pepper;
Buckwheat honey - 50-70 ml;
Olive oil - 45 ml;
Dry malt - 50 g;
11 g concentrated yeast;
25 g granulated sugar;
A pinch of salt.

All components are poured into the bowl of the bread machine. The liquid ingredients are added first, the raisins and dried apricots last. Bake bread using the “Bread” 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 bran bread. Ingredients for Vinegar Bread:

One and a half glasses of warm boiled water;
30 g fine white sugar;
A tablespoon of apple cider vinegar and salt;
25 g yeast;
30 ml sunflower oil;
60 g wheat bran;
Half a glass of rye flour and one and a half glasses of wheat flour;
30 g of dry kvass.

Kvass, sugar, vinegar and all other ingredients are added to the water. Bake on the “Basic mode”, setting the crust to medium. The finished bran bread is left to cool under a damp towel.

Rye custard bread

To brew bread with malt, place 225 g of rye flour, 300 ml of boiling water and 50 g of fermented rye malt in a bowl. Mix everything well and leave for 3 hours. The starter can be bought ready-made or made from 7.5 g of yeast diluted in 100 ml of water. You need to 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 liters of water and 50 ml of curdled milk and add the yeast mixture. Mix thoroughly and leave to sour for 30-36 hours.

To the resulting starter add 50 ml of industrial bread starter, 330 g of rye flour and 10 g of yeast, 5 g of salt and 15 g of sugar. Mix with an immersion mixer and place in a bread maker pan. The “gluten-free” mode is set first, followed by “baking” for 90 minutes.

Rye bread with cheese and mushrooms

Another bread option that is a complete breakfast and an excellent addition to salads, appetizers and pates.

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 added, and kneaded. The mass should be homogeneous, without lumps. Leave in a warm place for 40-50 minutes. For the test take:

0.1 l of water;
Per tsp. sugar and salt;
A glass of rye flour;
Hard grated cheese - 65 g;
Dried mushrooms - 45 g (can be replaced with fresh ones, fried with onions);
1 egg.

Water and other components are added to the finished starter. Leave for another 20 minutes. Then place the bread container in the bread maker, add cheese and mushrooms, and an egg. Bake on the “basic” mode.

Why doesn't rye bread work?

There are several tricks that will help you get high-quality dough. The first is to add butter in two stages if the dough is kneaded by hand. The first part is poured during kneading, the second at the end. Often dry gluten or gluten is added to the main recipe, which gives the dough fluffiness, as well as dry leaven Agram or Extra-R. Agram replaces vinegar, and Extra-R makes the taste of bread more rich, malty-sweet. To make the dough rise well, add food grade paraffin.

Often rye bread fails due to poor proofing.

The average time required for a test weighing 750 grams is 2-3 hours. The volume must double, otherwise the bread will not bake inside. Over-sitting dough resembles a sponge and will not rise when baked.

Rye bread does not rise or does not 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 some 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 sought in a violation of the sequence of pouring ingredients into the bread machine container.

If the crust of the bread falls off, then the problem is a failure to follow 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 be baked, but the middle and top will remain uncooked.

Rye bread often fails due to poor-quality purchased sourdough. It is important to check the expiration date before purchasing 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, since 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 when dried, it is used in various meat and vegetable salads.

Rye bread began to be baked in Rus' in the 11th century. It is not only satisfying, but also healthy. WITH

For many, a bread maker has become a must-have item in the kitchen. With it you can easily prepare delicious and aromatic homemade bread from natural ingredients.

Rye bread “Borodinsky” in a Panasonic bread machine

This is bread made with rye flour with the addition of malt. Prepares in about 4 hours.

In a Panasonic bread machine you need to bake in mode 07 “rye”.

Ingredients:

2 teaspoons of dry yeast;
470 gr. rye flour;
80 gr. wheat flour;
1.5 teaspoons salt;
410 ml. water;
4 tbsp. spoons of malt;
2.5 tbsp. spoons of honey;
2 tbsp. spoons of butter;
1.5 tbsp. spoons of apple cider vinegar;
3 teaspoons coriander.

Preparation:

In 80 ml. Steam the malt with water and leave to cool.
Pour yeast with rye flour into the oven bowl, then add wheat flour and salt.
Add malt, butter and honey, vinegar, coriander to the ingredients. Pour in the rest of the water.
Turn on mode 07 and leave the rye bread to cook in the bread machine for 3.5 hours.

Rye-wheat bread with dried fruits

If you want to make bread made from rye flour in a bread machine healthier, add dried fruits to the dough.

Total cooking time is 4.5 hours.

Ingredients:

3 tbsp. spoons of raw oatmeal;
220 gr. wheat flour;
200 ml. water;
two teaspoons of yeast;
a cup of dried fruits;
200 gr. rye flour;
one teaspoon each of salt and sugar;
tablespoon vegetable oil

Preparation:

Mix both types of flour with yeast in a bowl.
Pour water into the stove bowl, dilute salt and sugar in it, add butter.
Add flour with yeast, turn on the “sweet bread” mode, add the “brown crust” program. Leave the dough to cook for 2.5 hours.
Cut the dried fruits into halves and add to the ingredients along with the oatmeal and continue cooking in the indicated modes.

The bread turns out tasty and aromatic, with a crispy golden brown crust.

Ingredients:

300 gr. rye flour;
200 gr. wheat flour;
400 ml. water;
one and a half tbsp. spoons of butter;
0.5 teaspoons each of salt and sugar.

Preparation:

Mix all the ingredients with a mixer - this will speed up the cooking process and the dough will turn out fluffy. If your oven has a kneading mode, use it.
Cover the dough with a lid and leave it warm for a day. When it rises, punch it down, put it in the oven and sprinkle with flour. Bake rye-wheat bread in a bread machine for two hours.
After an hour of baking, check the condition of the dough and carefully turn the bread over.

Rye bread with kefir in a Redmond multicooker

Bread baked with kefir has a soft crumb.

Cooking takes 2 hours 20 minutes.

Ingredients:

2 tbsp. spoons of butter;
a tablespoon of honey;
one and a half teaspoons of salt;
350 ml. kefir;
325 gr. rye flour;
two teaspoons of yeast;
225 gr. wheat flour;
3 tbsp. spoons of malt;
80 ml. boiling water;
50 gr. raisins;

Preparation:

Combine the ingredients and knead the dough in the fastest mode, this is the “Dumplings” mode. The dough is kneaded for 20 minutes.
Grease the bowl with oil and place the finished dough, smooth it out.
Turn on the “multi-cook” program by setting the temperature to 35 degrees and cooking time for 1 hour.
When the program turns off, press “warm/cancel” and the “baking” program for 50 minutes.
At the end of the oven operation, turn the bread over, turn it back on to the “baking” mode and set the time to 30 minutes. Delicious rye bread is ready in the Redmond bread machine.

Whole grain bran bread

The bread is made from whole grain wheat and rye flour with the addition of bran.

Borodino bread is incredibly tasty and healthy, especially if you bake it yourself. Modern manufacturers have come up with a special device that greatly facilitates the cooking process, and it is called a bread maker. There are different recipes for making rye bread in it. You definitely need to get to know them.

How to bake rye bread

There are several tips and secrets that will help you make your baked goods perfect:

It is best to make homemade sourdough bread, but if you are just learning, it is better to bake it with yeast. Move on to more complex recipes later.
Rye itself contains some gluten, or gluten, which is responsible for the viscosity of the dough. This substance can be added separately to change the taste of baked goods.
To make it easier to learn how to bake, first mix rye flour with wheat or some other flour. Use a ratio of 60:40%, gradually change it.
Reserve some water from the portion indicated in the recipe. Then you can add it if the dough is not kneading well.
Do not cut the baked goods while they are hot, as they continue to cook even after the appliance is turned off. First, cool the loaf, not in the appliance, but on a wire rack under a natural cloth. If you don't wait for it to cool, the dough may stick to the knife. It's best not to touch the loaf for about an hour. The only exceptions are bread machines with a temperature preservation function. The product can be kept in them for some time.
If you want to make baked goods darker, you can add a little instant coffee. A drop of apple cider vinegar can be used to add a sour taste. Many people add malt or a mixture to make dry kvass. Some housewives simply rub a small piece of apple to replace vinegar.
If you don’t have vegetable oil at home for the recipe, replace it with melted butter.
The cooking liquid (milk or water) should be slightly warm.
Store the product at room temperature for no more than three to four days.
Follow the exact dosages indicated in the recipe.
It is advisable not to open the lid of the appliance during cooking.
The product will be dense, don't be upset if it doesn't rise too much. It shouldn’t be lush and airy.

Recipe for bread machine made from rye flour

There are a huge number of options for preparing such baked goods. By adding different ingredients, you can give it new flavor notes and make it more aromatic. Spices, herbs, flax seeds, cumin, cardamom, and sesame are perfect. Some housewives add vegetables, cheese, ham, herbs, and garlic. Kvass or dark beer gives a special taste to baked goods. If you don’t know how to bake rye bread in a bread machine, try several recipes at once and choose the best one.

Sourdough

The cooking process is divided into two stages. First make a starter using the following ingredients:

peeled rye flour – 0.1 kg;
water – 100 ml.

Preparation:

Heat the water to 40 degrees and mix the ingredients. Cover, but not tightly, keep warm. Stir once a day.
On the second or third day, the starter will begin to ferment, bubbles will appear, the consistency will change, and it will become much larger in volume. When this happens, add 0.1 kg of flour and 0.1 liters of warm water per day. In this case, take half of the old mixture and throw it away.
You can bake bread with a four-day sourdough starter, but it will be tastier if it sits until the sixth day. By adding ingredients regularly and discarding some of the starter, you can use it for about 15 loaves.

Products for rye bread in a bread machine:

sourdough – 0.4 kg;
warm water – 160 ml;
peeled rye flour – 400 g;
salt – 10 g;
sugar or honey – 15 g;
vegetable oil – 25 ml;
spices or other additives - optional.

Sourdough rye bread is prepared in a bread machine as follows:

First add water and oil to the bucket, then all the dry ingredients. The last thing to put into the container is the starter.
Set the top to medium brown.
Based on the model of your bread machine, select the appropriate program. Gluten-free mode may be suitable. Cooking time should be 3.5-4 hours.
When cooking is complete, place the loaf on a wire rack, wait until it cools, and then cut.

Wheat-rye bread

For the recipe you will need the following components:

water – 0.3 l;
granulated yeast – 15 g;
cocoa powder - a couple of tablespoons;
instant coffee – 10 g;
vegetable oil – 40 ml;
wheat flour – 0.4 kg;
sugar – 1.5 tbsp. l.;
rye flour – 300 g;
salt – 10 g;
sunflower seeds – 50 g.

Recipe for rye bread for a bread machine:

Dissolve cocoa, coffee and sugar in warm water. Pour the mixture into the bowl along with the oil, stir.
Add all remaining dry ingredients.
Set the crust to medium and select a setting where the cooking time is 3-3.5 hours. “Whole grain bread” is suitable. At the last kneading, add the peeled seeds.

Yeast-free

For the dish you will need the following ingredients:

kefir – 300 ml (you can take 150 ml and add the same amount of water if you want to reduce the calorie content of the product);
rye flour – 600 g;
bran – 50 g;
soda – 5 g;
sugar – 15 g;
salt – 1.5 tsp;
flax and sesame seeds – 50 g;
vegetable oil – 50 ml.

Yeast-free rye bread is made in a bread machine like this:

Lightly fry flax seeds, sesame seeds, and bran in a frying pan.
First add all the liquid ingredients to the bowl, and then the dry ones.
Select a medium crust and a program that lasts at least 3.5 hours.

From rye flour with malt

To prepare you will need the following ingredients:

water – 410 ml (80 ml boiling water);
malt – 40 g;
salt – 15 g;
rye flour – 330 g;
sugar – 50 g;
wheat flour – 230 g;
coriander – 1 tsp.
vegetable oil – 30 ml;
dry yeast – 2 tsp.

The process of preparing rye bread in a bread machine:

Pour the malt into a deep container, brew with boiling water, stir, let cool.
Pour room temperature water into the mold. Add malt, when it has cooled, vegetable oil.
Pour the remaining ingredients into the container.
Add yeast. They should not get into the water.
Set a program that lasts 3.5-4 hours. When the time is up, you need to remove the loaf from the container and cool it.

How to bake Borodino bread in a bread machine

rye flour – 340 g;
dry yeast – 1.5 tsp;
wheat flour – 60 g;
malt – 3 tbsp. l.;
boiling water – 60 ml;
vegetable oil – 15 ml;
apple cider vinegar – 1.5 tbsp. l.;
salt – 15 g;
sugar – 55 g;
water – 250 ml;
ground coriander - 1.5 tbsp. l.;
cumin – 1.5 tsp;
coriander peas – 1 tsp.

Recipe for Borodino bread for a bread machine:

Pour boiling water over the malt, stir, set aside for half an hour.
Pour water and vegetable oil into the bread machine container. Add malt, vinegar, and all other dry ingredients. Sprinkle yeast on top, but make sure it doesn't get into the water.
Set the “Gluten Free” program or any other program in which the cooking time is 3 hours 30-50 minutes, for example, “French”. After all the kneading, sprinkle the top with coriander grains. After finishing cooking, cool the loaf and serve.

Video: rye bread with bran in a bread machine

Rye bread is all types of dark bread that are baked with rye flour. Since its popularity among people is quite high (about 50% of all bread baked on an industrial scale is rye bread), bread machine manufacturers made sure that housewives could bake this type of delicious bread themselves at home.

Information about the benefits of rye bread, the peculiarities of its baking, recipes for gadgets from famous bread machine manufacturers and useful tips will help you easily master the process of making it.

The benefits of rye bread

Vitamins, amino acids and other beneficial substances make rye bread invaluable for the human body. Just one small slice of this pastry can help cope with vitamin deficiency, remove waste and toxins from the body, normalize cholesterol levels, and improve the functioning of the digestive system.

But those who are predisposed to colic, hyperacidity, or suspected of having ulcers in the intestines should limit its use due to its more sour taste than wheat bread.

Features of baking bread from rye flour in a bread machine

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

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

Programs for baking such bread in bread machines have a number of features. They increase the dough kneading time, shorten the proofing period and lower the temperature at this stage (so that the dough does not over-acidify). But the baking time, on the contrary, is increased, since the dough made from rye flour takes longer to bake.

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

Freshly baked bread should not be cut immediately. Even after it has been removed from the mold, it continues to cook, so you need to wrap it in a towel and let it cool completely.

Classic recipe

Classic (country) rye bread, usually prepared with sourdough. Previously, bakers kept the composition and method of preparing sourdough in the strictest confidence, but now many housewives willingly share their recipes and secrets of baking this flour product. Below is a simple recipe for classic rye bread for a bread machine, which is not inferior in color or taste to store-bought counterparts, and even surpasses them.

To bake delicious bread, you need to prepare:

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

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

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

Method for preparing rye bread in a bread machine:

Sourdough rye bread in a Redmond bread machine

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

Beginning bakers should start by mastering rye sourdough. Its preparation does not require any special expenses, but only a little patience. The ripening of the sourdough lasts from 3 to 6 days.

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

During the ripening process, the unpleasant, putrid smell of the mass will change to an aroma with a pleasant sourness, and air bubbles will begin to form.

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

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

400 g of sourdough;
400 g rye flour;
160 ml of warm drinking water;
30 ml vegetable oil;
30 g sugar;
5 g salt.

Baking time is at least 4 hours, depending on the characteristics of the bread machine model.

The calorie content of every 100 g loaf of bread will be equal to 220.0 kcal.

Recipe for wheat-rye bread for the Mulinex bread machine

Wheat-rye bread was mentioned in the ancient chronicles of the Russians, so it can be called a time-tested product. Its recipe, used in industrial production, remains unchanged for quite a long time. The composition of the different types of this bread on store shelves is practically the same.

But in the Mulinex bread machine you can bake bread that does not contain such familiar ingredients as vegetable oil and sugar. However, the taste of the finished baked goods will be much tastier than any store-bought equivalent.

For baking you will need the following ingredients:

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

Baking will take 3.5 hours and one or two minutes of preparatory manipulation.

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

Work progress:

Recipe for rye bread with malt for Panasonic bread machine

Malt is soaked and sprouted grains of cereals (barley, rye, less commonly wheat and corn). This is all done for the sake of obtaining an enzyme such as diastase, which is capable of converting starch into sugar. Despite the simplicity of the preparation process, seven types of malt are used in the food industry to produce beer, kvass and bread.

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

You can bake rye bread with malt at home, using the technical capabilities of a Panasonic bread machine and having the following set of ingredients:

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

In models from this manufacturer, baking such bread will take 3.5 hours, plus 7-10 minutes to weigh and place the products in the bread maker mold.

The calorie content of a hundred-gram piece of this baked goods will be equal to 236.0 kilocalories.

Algorithm of actions:

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

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

It is better to first mix wheat and rye flour in equal quantities, and then increase the specific gravity of the latter by 10% with each new baking.

Baking made from rye flour goes well with herbs (cumin, herbes de Provence, basil), dried fruits (raisins, prunes), nuts and seeds (peanuts, sesame, sunflower, pumpkin), so don’t be afraid to use your imagination and introduce something new into already mastered recipes.

Another recipe for delicious rye bread prepared in a bread machine is in the following video.