How to bake sourdough rye bread in a bread machine: recipes

The value of rye bread is many times higher than wheat, while its calorie content is much lower. It contains much more vitamins, minerals and amino acids. Fermented rye bread is especially useful. It contains substances that contribute to losing weight, removing excess cholesterol from blood vessels, strengthening the body and increasing immunity. The value of sourdough is that every day it gains more strength and only gets better, and bakery products are healthier and tastier. In our article, we offer a recipe for rye bread in a sourdough bread machine. But first, let's talk about how to prepare traditional bread with yeast.

Unleavened rye bread: a recipe in a bread machine

Traditionally, yeast is used to make bread from wheat or any other flour. Despite the fact that today there is more debate about the dangers of this ingredient for the body, most housewives prefer to adhere to just such a recipe, mistakenly believing that making the starter on your own will be quite difficult.

You can make rye bread based on yeast dough (without sourdough) in the following sequence:

1. 200 ml of water is poured into the bread maker's bowl.
2. Following sifted 260 g of wheat and the same amount of rye flour. You do not need to mix the ingredients. The bread machine will perform all the actions on its own in the process of kneading the dough.
3. Kvass wort (1 ½ tbsp. L.) Is added to the bowl. If you skip this ingredient, then the bread does not get a characteristic rye taste.
4. Then sugar, milk powder and refined oil (2 tbsp. Of each ingredient) are added to the bread machine.
5. It remains to add only salt and yeast (1 ½ tsp), as well as vinegar (1 tsp).
6. After this, the bowl with the ingredients is installed in the bread machine and the main program for making bread is selected, lasting 3 hours. The color of the crust is recommended to use dark.

Step-by-step preparation of sourdough for rye bread

Among all cereals, it is rye that contains the most complete set of amino acids. Sourdough based on rye flour significantly increases the absorption of vitamins and minerals from this culture. If you make rye bread in a bread machine according to the recipe for sourdough, it will turn out to be much tastier and healthier than traditional.

Baking products is easy. But first you need to learn how to make rye sourdough. To do this, you need only 2 ingredients: rye flour (400 g) and purified water (450 ml). It is also necessary to prepare a clean glass jar, in which the fermentation process will take place.

Ferment is being prepared for five days. At this time, the following steps are performed step by step:

1. On day 1, 100 g of rye flour and 150 ml of slightly warm water (not higher than 40 ° C) are mixed in a glass jar. The jar is covered with gauze or a piece of cotton cloth, and then sent to a warm place for a day.
2. On day 2, the leaven is fed. To do this, after 24 hours, a little more flour (100 g) and the same amount of water are added to it. The jar is covered with a cloth and placed in heat.
3. On day 3, namely after 24 hours, the steps described in the previous paragraph are repeated.
4. Similar actions are performed on day 4.
5. On day 5, the leaven can be considered finished. Now it should be used for baking rye bread.

How to store sourdough

Part of the starter culture, the preparation of which is described in the previous paragraph, can be used as a starter. It is enough to add the same amount of rye flour and water (150 g each) to make a new yeast. Next time, some of it can be postponed, then to feed and use to make bread again and again. Thus, rye sourdough can be grown forever. But first you need to find out how to properly store it.

A fridge is ideal for this. Ready-made sourdough in a glass jar can be stored for up to two weeks. Do not seal the container tightly. The consistency of the leaven should resemble liquid sour cream. Before using it for making bread or feeding, you should take the can out of the refrigerator at least 1 hour before you start working with it.

Rye bread in a bread maker

On the basis of pre-prepared yeast at room temperature, you can cook delicious bread:

1. To give the product a characteristic malt flavor, kvass (2 tbsp. L.) Is used as one of the ingredients. It must be poured into hot water, mix and cool.
2. Peeled rye flour (375 g) is poured into the breadmaker’s bowl, added leaven (375 ml), salt (2 tsp), caraway seeds (1 tsp), sugar (1 tbsp), olive or any other vegetable oil (2 tbsp. l.).
3. Soaked kvass is added last.
4. The dough is kneaded in the "Dough" mode for 1.5 hours. After that, it should be left in the bread machine for the same time.
5. When the dough is well suited, a 1.5 hour bread baking program is selected.
6. Sourdough rye bread in a recipe in a hot bread machine is taken out of the bowl and wrapped in a towel. You can cut and try it after cooling.

Step-by-step recipe for sourdough rye bread in a bread maker with malt

Preparing such a home-made product is not difficult. In a bread machine, rye bread with sourdough and malt is fragrant, and it tastes like Borodinsky's favorite. A step-by-step recipe is as follows:

1. First, prepare the dough for the dough. To do this, in a deep bowl, rye flour (2 tbsp.) Is mixed with sourdough (300 ml) and the same amount of water. In a warm place, the dough should stand for 3-4 hours to start the fermentation process.
2. At this time, malt (2 tbsp.) Is poured with boiling water (50 ml).
3. Honey (1 tbsp.), Salt (2 tsp.), Sunflower oil (1 tbsp.) And rye flour (1 tbsp.) Are added to the suitable dough. The cooled wort pours out.
4. Hands knead the dough, shift into a bowl of a bread machine and put in heat for 1.5 hours.
5. After the specified time, the bowl is set in the bread machine. The mode of cooking bread for 1.5 hours without kneading dough is selected. The finished product should be well cooled before serving.

Rye bread with sunflower seeds in a Moulinex bread machine

Such a product will be especially useful for people with impaired digestive tract. It is prepared on the basis of rye sourdough, but with the addition of sunflower seeds. As a result, the finished product gets an interesting taste and higher nutritional value.

We offer to bake bread on rye sourdough in the Mulineks bread machine. The recipe is as follows:

1. First of all, 400 g of sourdough is added to the bowl.
2. As the next ingredient, sunflower seeds (70 g) are added and 200 ml of water is poured at a temperature of 40 ° C.
3. Next, 200 g of rye flour and 250 g of wheat are sifted into the bowl.
4. Salt is added (2 tsp).
5. The bowl is installed in the bread machine, the lid is closed.
6. On the control panel, program No. 9 "French roll" is selected. In addition, you need to set the weight of the loaf -1000 g, and the color of the crust is medium (you can also choose light or dark). Cooking time: 3 hours 24 minutes.
7. After the signal you can find out about the end of the program.

Bread "Darnitsky" in the Redmond bread machine

According to the following recipe, you can cook very tasty and fragrant bread. It is baked in a Redmond bread machine.

Rye bread with Darnitsky sourdough is prepared in the following sequence:

1. Immediately you need to put the dough. For this purpose, in a deep bowl or in a saucepan, peeled rye flour (240 g), water (150 ml) and sourdough (60 ml) are mixed. In a warm place, the dough ripens within 14 hours.
2. After the indicated time, another 180 g of peeled flour and 270 g of wheat flour of the 1st grade are added to the dough, and 300 ml of water are poured and 12 g of salt is poured.
3. Sticky dough is kneaded for 4 minutes. After that, it is transferred to the bowl of the device.
4. In a bread machine, bread is suitable for 2 hours, until it doubles in volume.
5. Next, a bread preparation program for 1 hour and 30 minutes is selected. The color of the crust is chosen at your discretion. The weight of the finished product is 1200 g.

Features and recommendations for cooking

The following tips will help you bake a leaven rye bread in the bread machine according to the recipes presented above:

1. Rye flour practically does not contain gluten, so you do not need to knead the dough for a long time, in addition, it will always remain sticky to the touch.
2. Good baking quality can only be achieved using high-quality rye sourdough.
3. Rye bread is baked a little longer than wheat bread, since the dough has a more liquid consistency.