Mistresses who prefer to bake bread for their family know that it is more difficult to make it from rye flour than from pure wheat or from a mixture. The capricious rye loaf may not be suitable enough or may not settle on time. Therefore, only professional bakers can be sure of a good baking result. For beginners, rye bread can be a great alternative , the recipe for which is based on the use of a mixture of wheat flour and rye in equal proportions.
Now many prefer to use special baking equipment. If you choose a good recipe, then a bread machine will make rye bread very tasty! Here are three options I have tested.
Option 1. Recipe for Lithuanian rye bread on beer (for bread machine)
We put in a bucket of bread machines:
- a little less than 2 tsp dry yeast;
- table salt - 1 tsp;
- 1 tbsp with a hill of sugar;
- 1 full tsp honey, which if desired can be replaced with 1 tsp Sahara;
- baking peeled rye flour 250 g (or 400 ml);
- baking wheat flour I or II grade 250 g (or 400 ml);
- one chicken egg;
- dark beer 200 ml (light is undesirable);
- kefir 100 ml - you can replace 100 ml of strong black tea with bergamot, if you like its aroma;
- 2 tbsp vegetable oil.
If your bread machine rye bread can cook in the appropriate mode, you must select it in the menu. But in the absence of the Rye Bread program, you can combine several options: first knead according to the regime for pizza or dough, then, without boasting, let it go for 2 hours, wait for it to rise to 2/3 of the height of the form, turn on the baking mode for 45-50 minutes .
Option 2. Recipe for rye bread on dry kvass (for bread machine)
Dry kvass, like beer, contains malt - a product necessary to make rye bread (its recipe is presented below).
Necessary:
- a little less than 2 tsp dry yeast;
- table salt - 1 tsp;
- 1 tbsp with a hill of sugar;
- 1 tsp honey, which if desired can be replaced with 1 tsp Sahara;
- baking peeled rye flour 250 g (or 400 ml);
- baking wheat flour I or II grade 250 g (or 400 ml);
- one chicken egg;
- 2 tbsp dry kvass concentrate - pour 300 ml of warm (50 ° ) water, let it brew and cool slightly, pour into a bucket of breadmaker;
- apple cider vinegar - 2 tbsp. (will give a sour taste);
- 2 tbsp. vegetable oil.
It is made similarly to option 1, the difference is only in a pair of ingredients.
Option 3. Recipe for Borodino custard bread (for bread machine)
Tested many times, always found with a bang by family and guests wonderful rye bread, the recipe is attached.
Necessary:
- dry yeast - 2 tsp;
- peeled rye baking flour - 420 g;
- wheat baking flour I or II grade - 80 g;
- dry sourdough for Extra-R bread - a little less than 2 tbsp .;
- salt - without a hill 1 tsp;
- honey - 2 tbsp;
- 72% butter - 2 tbsp.
- malt tea - 40 g (this is rye fermented malt, boiled in boiling water);
- water at room temperature - 0.5 l (or 0.8 l + 0.42 l)
- whole or ground caraway seeds / coriander - tsp
Prepare rye tea leaves in advance, for which fermented malt is poured with 80 ml of boiling water and cools.
If the instructions for your bread maker indicate the proper procedure for laying products for making rye bread, follow it. I put the food in a bucket like this: yeast, rye flour, wheat flour, dry bread sourdough Extra-R, honey, salt, butter, cooled malt tea and water.
Sprinkle rye bread on top of caraway seeds or coriander - the recipe indicates that you need to do this an hour before the loaf is ready. But it’s easier to immediately add ground spices to the dough and bake already with them, then you can set the delay in the start of baking from the evening until the morning. It is baked according to the regime of rye bread or, if there is no such program, as indicated in option 1.
I hope at least some of these recipes will appeal to you too!