When you enter a modern store, your eyes run up from a huge assortment of goods, and bread is no exception. It used to be much easier to choose the right variety, as there were only a few. Now there are countless names of bread. There is Borodinsky, Lithuanian, Fitness, Morning, etc. But today we will talk about a recipe for rye bread in a slow cooker. And not just bought at the store, but baked by yourself.
With the advent of this miracle, the life of many housewives became easier. After all, the slow cooker itself can choose the mode that suits you, depending on what you are going to cook. It regulates the temperature and creates conditions close to reality. That is, in our case, bread, but the feeling of baking will be as if a loaf is baked in some specialized factory. Agree, it’s better to eat what you’re sure of, and you know what it consists of. When you cook yourself, it is good for you and your whole family.
To bake rye bread in a slow cooker, it is not necessary to have the culinary skills of a chef in a French restaurant. Enough to have at hand all the necessary ingredients, a slow cooker and a good mood.
Ingredients
Necessary:
- 250 grams of rye flour;
- wheat flour - 200 grams;
- 280 milliliters of water;
- two teaspoons of yeast;
- 1.5-2 teaspoons of sugar;
- vegetable oil - 1 tablespoon;
- one teaspoon of salt;
- some (just a bit) citric acid.
All of these components can be found in any store, and the cost is very low.
A method of preparing rye bread in a slow cooker
Where does baking any yummy begin? That's right, with a batch of dough. As you knead it, such a product will ultimately work out.
Kneading dough
Take a large deep bowl and pour all the dry ingredients there. Mix them thoroughly. Then, so that the dough does not curl, you need to heat the water and pour it gradually, while stirring the mixture that turns out. Too many add milk. It turns out delicious.
Knead the dough until a homogeneous mass is formed. If you see that the structure of the test is already more or less normal, put it on the table. Sprinkle the table with flour in advance so that the dough does not stick. Then you need to carefully place the dough on the table until the moment when it stops sticking to your hands.
The resulting lump should be greased with vegetable oil, wrapped with cling film and put in a warm place for 40-60 minutes. Thanks to the yeast, the dough will double in size.
We bring the dough to optimal conditions
Next, grease the multicooker with vegetable oil and put the dough there. Rye bread in a slow cooker should be very well brewed, otherwise it just will not rise.
In modern devices there are such modes as "Multipovar" and "Yogurt". In order for the dough to be well spaced, you need to enable one of these functions (preferably "Multipovar"), close the lid and set the temperature to 40 degrees. We set the timer for one hour. Press the "Start" button and wait, doing our other things. After the multicooker gives a signal, double-click on the "Start" button. One time in order to turn off the "Multi-cook" function, and the second in order to turn off automatic heating.
The next step is to get the dough, knead it a little and convert it to a more accurate form.
Baking bread
Before baking our bread from rye flour in a slow cooker, you should powder the bowl with flour. So that the bread had a beautiful appearance, and the dough had the opportunity to breathe, we do not make very deep cuts from above. Again, for 30 minutes we set the infusion to dough. To do this, turn on the "Multi-Cook" function and wait. When the time is up without opening the lid, turn on the “Baking” mode for one hour.
The slow cooker gave a signal, which means it’s time to run and watch what happened. If a low-power multicooker, you may not like the appearance of the resulting product, but all because the device gives off heat from below. And when you bake in a standard oven or oven, the heat flows evenly from all sides. Do not despair! Just turn the bread over and set the “Baking” mode for 10-15 minutes. Voila, the bread is ready. But the multicooker, unfortunately, cannot give a crust, which many people have loved during this time.
If you have an air grill, then getting the desired crust will be easy and simple for you. We cover the multi-bowl with bread with your air grill. It will be enough to set the temperature parameters to 150 degrees, and the timer for ten minutes. Minutes, in principle, everyone can set their own way. It depends on them what the crust of our bread will be like.
Once the process is complete, remove the freshly baked product and cool it. You can not cool, but immediately serve. But it is recommended to let the bread stand a little under the towel in order to feel the whole taste when eating it.
That's it, the rye bread in the slow cooker is ready! Now you know for sure that you eat bread, which contains only the most natural ingredients. Do not be afraid to experiment and add sunflower seeds, spices, nuts ... Derive your recipes, do not be shy and treat your relatives, friends and colleagues. Lay out photos of rye bread recipes in a slow cooker and advise all those who want to cook.
Good appetite!