This article introduces the reader to baking rye bread in a bread machine. Recipes with photos and detailed explanations will help novice chefs master the difficult art of making bread from rye flour using a modern kitchen machine.
What is the difference between baking bread from rye flour?
The recipe in the bread maker is not much different from the classic preparation of bread, unless all the ingredients are laid at the same time, and the machine kneads the dough itself and bakes an aromatic loaf. The only drawback of this process is the lack of gluten in rye flour, so if you use exclusively rye flour, the crumb will most likely disintegrate, and when slicing bread, even slices will not work. That is why when kneading the dough, bakers often add a little wheat flour to grit the crumb. Such bread is distinguished by special tastes, so beloved by our ancestors, because they knew for sure that rye bread is health, and wheat bread is sagging and laziness.
In the process of working with a bread machine, you should take into account the features of a particular machine: for this you need to read the instructions on the order of laying the ingredients, because in some machines dry foods are laid right away, and in some, on the contrary, liquids. This does not affect the quality of kneading dough and ready-made bread, but is due only to the particularity of the manufacturer of the equipment.
A simple recipe for dummies
Those who have not yet acquired skills in baking rye bread, the recipe for a bread machine is worth taking this one, because it is simple and repeatedly tested by users of this miracle machine. List of ingredients:
- 250 grams of wheat flour and rye medium grinding;
- 1 \ 4 liters of warm water;
- 1 teaspoon of dry yeast;
- 1 tbsp. a spoonful of any vegetable unrefined oil;
- 1 \ 2 tsp salt.
How to knead and bake bread?
We put all the ingredients for the rye bread recipe for the bread machine into the machine in this order: first we fill in the water and dissolve the oil, yeast, salt and sugar in it. Next, lay the sifted flour (both types) and turn on the fast kneading mode. Long kneading, as in the work with dough on wheat flour, is not needed, because we do not forget that there is practically no gluten in rye flour and a long dough is not necessary for the dough.
Next, you should look at the dough: it will not be a clearly collected lump, as is the case with wheat, but rather will resemble a sticky lump with a small puddle below. It is this puddle that is important, otherwise during the baking process the top crust of the loaf will burst, therefore, if necessary, add some water at the end of the batch. With the recipe given above, you can use the French bread mode with a weight of 750 grams in a bread machine. On average, the baking process will take about four hours from the start of the batch to the extraction of the finished fragrant loaf. It is extremely important not to open the lid during the baking process, otherwise the dough will settle and the loaf of bread will look more like a flat cake.
Sourdough
The recipe for rye bread (in a bread maker) without the use of traditional yeast and dairy products is based on a special yeast, which is prepared in advance. Such bread belongs to a healthier cuisine, as world medicine has already proved the harmful effects of yeast on the human body. To prepare the dough from rye flour, you must take:
- 5 tbsp. spoons of rye sourdough;
- 0.5 liters of water;
- 15 grams of salt;
- 450 grams of rye flour;
- 1-2 tbsp. tablespoons of vegetable oil;
- 150 grams of wheat, for higher viscosity dough.
All ingredients should be warm, so the water should be slightly warmed up, and the ferment should be kept warm in advance. Pour water into the breadmaker’s bowl with the leaven mixed in it, add oil and salt, pour the flour, previously sifted and mixed (both types), last. It is better to stir the mass a little with a spoon to help the machine before starting. Next, turn on the fast kneading mode, it is advisable not to use strong heating, otherwise the active substances of the starter culture may lose their properties. When the kneading time is over, look at the dough and, if necessary, adjust the shape of the upper part with your hands, so that the bun was beautiful. Next, turn on the rye bread baking mode and wait for the timer signal. Such bread should be cut already cold, allowing it to cool on a wire rack.
No soda yeast
Delicious rye bread in a bread machine according to a simple recipe can be prepared without the use of yeast, for this you can take a combination of sour milk and soda. Thanks to their interaction in the baking process, the bread rises perfectly and has a light crumb. For cooking, you need to take:
- 600 grams of rye flour.
- One and a half glasses of sour milk. Not yogurt, fermented baked milk or kefir, but a slightly acidified dairy product, which is easy to obtain, leaving a container of homemade milk in a warm room for a period of 12 hours.
- 1 \ 3 cups of cheese-crushed sunflower oil.
- Two tablespoons of caraway seeds.
- A pinch of soda.
- 25 grams of sugar.
- 10-15 grams of salt.
Cumin can be ground in a coffee grinder and added to the dough, or you can sprinkle a loaf of bread in the baking process. Kneading and baking bread with soda occurs in the same way as in the previous recipe.
Kefir unleavened bread with seeds
This recipe for delicious rye bread in a bread maker will surely appeal to lovers of a simple and quick product, because you don’t need either yeast or sourdough to make it: the dough will make lactic acid mushrooms lush. Pour three hundred milliliters of kefir into the capacity of the bread machine, better than homemade, fatty. There, send a couple of tablespoons of vegetable oil, a teaspoon of salt and 0.5 tsp of soda. Next, add three tbsp. tablespoons of wheat bran, sift 600 grams of rye flour and pour into a bowl of breadmaker, put flour on top of a tablespoon of flax seeds, sesame seeds, you can also add a handful of peeled sunflower seeds, previously lightly fried in a pan.
We turn on the quick kneading of dough, for example, you can use "Dough for dumplings." Next, set the mode for baking French bread and wait for the notification of the completion of the process.
Borodinsky
This sweet bread is best prepared using malt, which is sold dry in stores, along with spices it will give the crumb a unique flavor inherent in this type of flour product. The recipe for rye bread for a bread machine is simple. In a glass of boiling water, dissolve two tbsp. tablespoons of malt and allow this mass to cool to room temperature. Some put dry malt directly into the machine, but pre-brewed will better reveal its properties, giving the rye bread a magical flavor.
When the mass has cooled, move it to the bowl of the bread machine, add two tbsp. tablespoons of honey, as much wine vinegar and vegetable oil. Then we fall asleep three hundred grams of rye and 140 grams of wheat flour. You can, of course, make the ratio of the types of flour 50:50, then the bread will be obtained the first time even by an ignoramus, but Borodino bread is rich rye, so we follow this rule. On top of the flour, pour a teaspoon of salt, two tablespoons of ground cumin, one - coriander and 1.5 teaspoons of dry yeast.
On the bread machine panel, set the “French bread” mode, the color of the crust is medium, the weight is -750 grams. When the timer signal announces the completion of baking, remove the bread from the bowl and cool it on the wire rack. We cut it already cold.
German bread with caraway seeds
Recipes of rye bread for a bread machine are used around the world, one of such interesting cooking methods came from Germany, in its embodiment components unusual for our bakers are used:
- 1.5 cups of strong brewed coffee and premium wheat flour.
- Two glasses of rye flour, if possible it is better to use two types: coarse and medium grinding.
- One glass of wheat bran.
- 2 tbsp. tablespoons of olive or sunflower oil.
- 1 \ 4 cups of cocoa powder.
- 1 teaspoon of active yeast.
- According to one art. spoon of salt (without a hill) and caraway seeds.
How to cook?
According to this recipe, wheat-rye bread in a bread machine is prepared according to the generally accepted technology described in the instructions for the oven: we lay all the products at once liquid, then the flour and over it the yeast and caraway seeds. We turn on the baking mode for wheat (!) Bread, which will drag on for four hours, but it's really worth it. The bread is very fragrant and somewhat reminiscent of ours, Borodino. Immediately after the end of the process, the bread should be removed from the mold and wrapped in a cloth towel. That is how it should gradually cool down and acquire a lasting taste.
It would seem simple rye bread, and such a variety of taste, aroma and sensations. This once again proves that everything must be approached with a soul, consciously and pondering the process of creativity, adding its own zest to each recipe.