Homemade rye bread is much tastier than in stores and bakeries. Its preparation may seem difficult, but such efforts are justified. How to bake rye bread at home? Below are the recipes for its most interesting options.
Regardless of the cooking instructions, you can supplement the ingredients with any toppings. Feel free to experiment with sesame, pumpkin and sunflower seeds. You can sprinkle them on the surface of the loaf or add them to the dough.
In addition, many types of rye bread go well with prunes, dried apricots and even candied fruits. In this case, the filler is mixed with the dough, because on the surface it can start to burn.
To ensure a crisp on a loaf, grease it with water before putting it in the oven. If you want soft bread from all sides, bake it with foil.
With caraway seeds
Caraway and rye flour give the bread a unique flavor. At the same time, you do not need a bread machine - you can do everything manually. To bake such rye bread with yeast in the oven, you will need:
- one and a half tablespoons yeast;
- 2 tbsp. warm water;
- one and a half liters including salt;
- one and a half liters Art. caraway seeds;
- one and a half glasses of rye flour;
- 3 cups of wheat flour;
- sprinkled cornmeal;
- 1/4 tsp corn starch + 1/4 cup water.
Cooking caraway brown bread
In a deep bowl, mix yeast, water, salt, caraway seeds and rye flour. Add wheat flour in a glass at a time and knead to form a ball of dough that does not stick to the walls of the container. The dough should be soft, not hard, but it should keep its shape without being excessively sticky.
Transfer it to a large container slightly oiled. Cover with a dishcloth and let rise to double volume. It takes about 1 hour.
Form the dough into a loaf, stretching it first along the top edge, and then along the bottom. It should look and feel as if you are holding bread with both hands and turning the dough inside out with your thumbs. Make a few of these movements until you have a beautiful, compact loaf.
Sprinkle cornmeal on a clean table or wooden cutting board. Put the loaf formed there and let it rise for another 40 minutes.
Preheat the pizza tray or baking stone in the oven to 220 degrees. Place a skillet on the bottom rack of the oven.
Dissolve corn starch in a quarter cup of water. Microwave for 45 seconds. Lubricate the top of the loaf with this liquid and cut several parallel lines on top of it.
Bake rye flour bread in the oven directly on the stone. When you put it in the oven, place a tall vessel of water in a skillet placed below. It will hiss and hover, so be careful. Close the oven door and bake for 30 minutes.
Homemade Leaven Option
Many baking lovers have never tried making bread from rye flour in the oven. For lovers of natural products, this recipe is ideal. He suggests using pre-prepared sourdough for rye bread at home and not add sugar. You will need the following.
For sourdough:
- 2/3 cup rye flour;
- a pinch of yeast;
- filtered water.
For bread:
- 1 1/4 cup rye flour;
- half a glass of rye sourdough;
- 200 ml of water at room temperature;
- 1 1/3 cup rye flour (separately);
- 1 liter including salt;
- 150 ml of warm water.
How to cook natural bread?
First of all, you need to start by making sourdough for rye bread at home. Take a non-metallic container, such as a glass jar, and mix in it 2/3 cup rye flour with half a cup of filtered water and a tiny pinch of yeast. Cover and let stand for about 24 hours in a warm place (minimum 23 degrees).
After 24 hours, add the same amount of flour and water, mix and leave to insist the second day. Repeat this process for two more days.
On the fifth day, you can begin to implement the recipe for rye bread with sourdough. It will also take more than one day.
In a large bowl, mix water with sourdough. Add flour (first quantity from the list of ingredients) and mix. Leave to infuse for at least 8-10 hours or all night.
After this time, add the remaining ingredients and mix. Prepare a bread pan by oiling it. Put the dough in it. Smooth the top and sprinkle with rye flour or grains. Cover and place in a warm place so that the product can rise. Leave it on for about 3-5 hours. After raising it correctly, the dough will touch the edges of the mold.
How to bake rye bread in the oven? It must be preheated to 220 degrees. The furnace is required for 25 minutes, covered with aluminum foil. After that, remove the foil and bake for another 15-20 minutes. Remove from the oven and leave it in shape for about 10 minutes, then transfer to the wire rack.
It is recommended to wait at least a day before slicing rye bread - to improve the taste and texture. Once it has cooled, wrap it in aluminum foil and set aside for several hours before serving.
Danish version
Danish national recipe for homemade rye bread also involves the use of sourdough. For its manufacture, it usually takes 2-3 days. There is also a simple version that reduces fermentation time to 24 hours without having to wait a long time. This leaven option requires the use of yeast beer. Beer and bread are similar products, as they are traditionally made from the same ingredients: water and grain. Alcohol in the bread burns out during a long baking process, while beer reaches a certain strength and consistency.
Bread dough can roam for 24 hours at room temperature (or 48 hours, depending on how acidic the item you want to get). This fermentation process neutralizes phytic acid in grains - a natural substance that binds nutrients so that the body cannot properly absorb them. Fermenting bread dough increases its nutritional value and facilitates its digestion. And even after the leaven is baked, it remains acidic and active, and only grows stronger over time.
So, for this sourdough rye bread recipe you will need the following:
- 2 cups of warm water;
- 2 l including dry active yeast;
- 2 l Art. Sahara;
- 2.5 cups of dark rye flour;
- 3/4 cup all-purpose flour;
- 1 3/4 cup crushed rye grains;
- half a glass of whole rye grains;
- 1 1/4 cup whole flaxseed;
- 1 1/3 cup sunflower seeds or a combination of sunflower seeds, pumpkin seeds and / or chopped almonds;
- 3 l including salt;
- a glass of dark beer;
- a glass of buttermilk or kefir;
- oatmeal for sprinkling.
Cooking Danish Bread
Stir yeast and sugar in warm water and leave for 10 minutes until the liquid becomes foamy. Combine all dry ingredients in a deep bowl. Add the yeast mixture, beer and buttermilk. Mix with a mixer to combine them. While continuing to beat at medium speed, knead the sticky dough (it will be very unyielding). It takes about ten minutes.
Transfer the dough into a very large non-metallic container with a large amount of free space (it will bubble). Lightly cover with cling film and let stand in a warm place (at room temperature) for 24-48 hours, depending on how sour you want to get the bread. The main requirement - be sure to let the test roam for at least a day to ensure a sufficient amount of absorbed fluid.
How to bake Danish rye bread at home? Cover the bread pan with parchment paper. Preheat the oven to 190 degrees. Put all the dough into the mold, pressing it as necessary. Lubricate its surface with water and sprinkle evenly with oatmeal.
How to bake rye bread in the oven correctly? Bake on an average rack for 100-120 minutes, or until the middle is ready. For best and most accurate results, use an instant reading thermometer. The internal temperature of the loaf should be about 96 degrees.
Let the bread cool for five minutes before you take it out of shape. Cool completely before slicing. Store in an airtight container. To extend the shelf life, it is recommended to place the loaf in the refrigerator or freeze it.
Yeastless bread with semolina
This rye flour bread without yeast is prepared with the addition of semolina, which is why it has an unusual texture. It is very easy to work with such a test, since it turns out to be moderately elastic. In total, you will need:
- 1 glass + 2 l. Art. warm water;
- 1 liter Art. Sahara;
- one and a half liters Art. olive oil;
- one and a half liters Art. chopped dried onions;
- one and a half liters including salt;
- one and a half liters Art. wheat gluten, optional;
- a glass of whole grain wheat flour;
- a glass of rye flour;
- a glass of semolina;
- poppy seeds, sesame seeds or seeds of your choice for sprinkling.
How to bake rye bread with semolina?
How to bake rye bread with semolina at home? In a large bowl or in a bowl of a bread machine, mix all the ingredients of the dough. Then knead the dough by hand, mixer or bread machine until it becomes sticky and malleable. Leave for an hour to allow semolina to swell.
Then mold a round or oval loaf from it, place it on a baking sheet lightly greased or covered with parchment. Preheat the oven to 200 ° C with a rack in the center. Lubricate the loaf with water and sprinkle it with the seeds of your choice if desired.
Baking rye bread with semolina is carried out 25-30 minutes. Cover it with aluminum foil after 20 minutes so that the crust is not too stiff. When the loaf is fully baked, a digital thermometer inserted at its center should record 87 ° C.
Remove the bread from the oven and place it on a cooling stand. Cool completely before slicing. Store well-wrapped bread at room temperature for several days or freeze for long-term storage.
Borodino rye bread
Borodino bread is known as rye with a light sweet taste of molasses and a slight aroma of coriander and caraway seeds. To prepare it, you need a starter culture, which must be soaked 8 hours before the preparation of the test. To do this, you will need:
- 75 grams of rye sourdough;
- 140 ml of cold water;
- 100 grams of rye flour.
Combine the starter and water in a deep bowl, then add the flour and stir to make a loose mixture. Cover and leave at room temperature for 12-24 hours.
The ingredients for Borodino rye bread will require the following:
- 175 grams of rye flour;
- 6 grams of shallow sea salt;
- 10 grams of caraway seeds;
- 10 grams of coriander seeds;
- 1 liter including molasses;
- 130 ml of cold water;
- prepared sourdough.
Cooking Borodino bread
Open the soaked sourdough. It should be bubbly and smell noticeable. Add all the ingredients to the bowl and mix with the leaven. With your hands, collect the mixture in a lump and mix for several minutes until the mass becomes homogeneous. How to cook Borodino rye bread?
Lightly oil a rectangular shape. Sprinkle hard on the work surface with rye flour and lay the dough on it. Roll it in flour and put in a mold. Leave it to rise for 2-3 hours (the flour on the surface will begin to crack when the bread is ready for baking).
Preheat the oven about 40 minutes before the dough is finished rising to 230 ° C. Place bread in the oven, sprinkled with water. This will give it a wonderful crisp. Bake for 40 minutes, turning once in the middle of the cooking time. Remove the bread from the oven and put it out of the mold. Leave to cool for 2 hours, but it is best to eat it the next day.
Curd rye bread
According to this recipe, you can cook rye bread with yeast in the oven with the addition of cottage cheese. It is soft and supple, while sesame seeds and sunflower seeds add a pleasant crunch. To prepare it, you will need the following:
- a glass of warm water;
- 2 and ¼ l. Art. active dry yeast;
- a glass of light rye flour;
- 4 l including sugar;
- half a glass of cottage cheese;
- one and a half liters including salt;
- 2 and ⅓ cups of general purpose flour;
- sunflower and sesame seeds for sprinkling.
How to cook
How to bake rye bread with cottage cheese at home? In a small bowl, mix the yeast and warm water, stirring until they dissolve. Cover and let them ferment (5 to 10 minutes) until foam.
In a deep bowl, mix rye flour, sugar and yeast. Stir with a mixer until a homogeneous mass is obtained. Cover and let stand for 20 minutes so that the rye flour absorbs some moisture.
Now add the cottage cheese, salt and general flour. Mix and then knead with a mixer at medium speed until the dough begins to thicken and become smooth. If you do it manually, use a silicone spatula. The dough will become a dense ball, and then again begins to become loose. Form a loaf by sprinkling flour on your hands to increase the elasticity of the dough. Put it in a greased container, cover with cling film and let rise for about 2 hours, until it doubles.
Now grease the bread pan. Cover it with parchment paper, which also apply a layer of oil. Tap on the risen dough, then transfer its prepared baking dish. Do not worry about making it smooth or stretching, this will happen during the second lift.
Cover with cling film again and leave for about 1 hour until it doubles. By the end of the second lift, preheat the oven to 175 C.
Sprinkle the seeds on top of the loaf (grease them with a little water if they do not stick) and place the mold on the lower grill in the oven. Bake this delicious rye bread in the oven for 35-40 minutes, until it is browned on top, covered with foil, if it darkens too much.
Set aside for 10 minutes to cool, then gently pull it out of the mold and allow to cool completely before slicing. Bread is well stored at room temperature for one night in a warm room and in the refrigerator for 3-4 days.