100% RYE SOURDOUND BREAD

Baking Features

Before you start cooking, familiarize yourself with the basic principles and technologies that allow you to get the most delicious flour product.

Below we will tell you how to bake unleavened rye bread and bread with yeast at home in the oven, but both the first and second cooking processes have common features that are identical to the conditions for baking white wheat bread:

• The flour itself will play a huge role in the quality and taste of rye bread. Therefore, do not skimp on ingredients and use flour strictly in the amount corresponding to the chosen recipe. The flour should be soft and dry and form a non-disintegrating lump when squeezed in your hand;
• Before you start kneading the dough, be sure to sift the flour. Then the bread will turn out soft, porous and fluffy;
• Follow the recommendations for baking temperatures indicated in the recipes. Whole wheat rye bread dough is very sensitive to different temperatures and will not always behave as intended;
• During proofing, you should not overexpose the dough if you do not want it to burst in the oven;
• To raise the kneaded dough evenly, stick a few noodles into it;
• For better baking of the dough, place a container filled with water in the oven, and also sprinkle the inner walls of the equipment with it before starting cooking.

Tip: if you already have some experience in making this bread, you can try making it with the simultaneous addition of rye and wheat flour.

Wheat-rye bread in the oven is kneaded according to any of the recipes; both types of flour are used for the dough - both wheat and rye - they are mixed in a 1:1 ratio.

That's all you need to know to make delicious baked goods according to recipes. Now let's find out a few proven simple recipes for rye bread at home in the oven with photos.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors. In the basic recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. Take these two ingredients and one and a half glasses of water. You will need a tablespoon each of dry yeast and vegetable oil. Half a tablespoon of sugar and one teaspoon of salt.

Preparing dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes for fermentation to begin. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and finally knead the dough.

Recipe for Borodino bread

The first recipe for rye bread with yeast at home in the oven is “Borodinsky”. You will need 420g rye flour and 130g white flour, 50ml unflavoured butter, 150ml low fat milk, one and a half teaspoons of potent yeast, a large spoonful of sugar, a large spoonful of maltose molasses, and 1.25 liters of filtered water.

You also need to prepare three large spoons of red malt, about 10 grams of fine salt, three small spoons of coriander seeds, as well as seeds and dried cumin for seasoning.

Start preparing by grinding 2/3 of the seeds. They should be mixed with malt and add half a glass of slightly cooled boiling water to the mixture for 30 minutes. After infusion, you can make the dough and prepare yeast dough: yeast is diluted in warm milk, sugar and a couple of large spoons of wheat flour are added to it. All this is left for 15 minutes.

The next step is to sift the white and rye flour into a wide container. Mix the flour, salt, add the dough, cooled malt, molasses and the rest of the water, preheated to 38 degrees. Start kneading the dough until it has a soft texture. The finished dough is covered and placed in a warm place.

When the size of the workpiece has doubled, you can knead the dough and divide it into separate portions for special forms that will fit in the oven. The form with the future bread is placed in the oven at a temperature of 30 degrees for 30 minutes. After this, the surface of the bread is treated with warm water and seasoned with seeds.

How long does it take to bake rye bread in the oven?

The bread is baked in stages at different temperatures:

• 15 minutes – 200 degrees;
• 25 minutes – 180 degrees;
• 19 minutes – 160 degrees.

Borodino rye bread is ready!

Recipe for yeast-free bread made from rye flour in the oven

Kitchen appliances: baking dish, oven, bowl, spoon.
Ingredients:

Cooking process

First stage

1. Pour warm water into the starter and stir.
2. While stirring, add flour until you get a slightly liquid but thick mixture.
3. Leave the mixture for 6-7 hours until it doubles in size.

Second phase

1. Add honey, salt and spices to the resulting mixture.
2. Knead the dough until it has a thick, elastic consistency, adding sifted flour. But do not add too much flour so that the dough becomes tough.
3. Form the dough into a round loaf, line a baking pan with parchment paper and place it there.
4. Leave for 2-3 hours until the bread has doubled in size and filled the entire pan.
5. When the dough has risen, place it in an oven preheated to 220°. After 10 minutes, reduce the temperature to 180° and bake for another 50 minutes.

Video recipe for rye bread in the oven

This video provides a very detailed recipe for sourdough rye bread in the oven. The girl explains in great detail each stage of making bread, so you can see all the nuances of the recipe: what consistency the bread and sourdough should have, how to knead it and what it looks like when finished. Take a look and check out all the exciting details.

Another recipe with malt

In order to bake this recipe for rye bread in the oven with malt, you will need 230 grams of rye and 250 grams of white flour, from 5 to 15 grams of dry malt, two small spoons of salt, two large spoons of sugar, a packet of yeast, about 350 a gram of water heated to a warm temperature and two large spoons of refined oil.

Start by mixing the two types of flour. Malt, salt, sugar and yeast are added to them. After mixing, warm water is added to the mixture and the dough is kneaded until smooth. Next, oil is added to the mixture.

The dough is covered with film and left for one and a half to two hours to double in size. Next, lubricate the table and hands with sunflower oil - and begin to sculpt a ball from the workpiece. Lightly press the dough on top to form a loaf shape and make a few light cuts on the surface.

Now the future bread should be transferred to the prepared baking sheet, sprinkled with a small amount of rye flour and covered with a towel for 30 minutes. After this, you can put the dough into baking and bake at a temperature of 180 degrees.

Attention! The dough is baked on the upper level of the oven for 50 minutes, after which the temperature is increased to 250 degrees, and the bread itself is brushed with sunflower oil for extra shine.

After such manipulations, all that remains is to keep the bread inside for about three more minutes and remove it from the oven. Malt bread will turn out tasty and fluffy, but to obtain a soft crust, it will have to be covered with a towel during the cooling process.

How to make sourdough bread

To prepare custard rye bread, use 30 g of yeast, 200 g of rye and 250 g of wheat flour, two tablespoons of refined sugar, 10 g of “Extra” evaporated salt, two tbsp. spoons of rye malt.

150 g of white flour is mixed with malt and 300 ml of boiling water is poured in while stirring with a fork. Separately, yeast is prepared, which is poured with 270 ml of warm water, mixed, salted and combined with sugar.

Flour brewed with malt must be combined with yeast and mixed. You will get a dark brown liquid. Add the remaining flour here and knead the dough. Leave it for 3.5 hours under a warm towel.

Preheat the oven to 220 C. For the best effect, place a bowl of water on the lower level. Remember that the dough has already risen, sprinkle it with flour and place it in a special form. Place under the towel again and wait approximately 25 minutes. After this, you can put the workpiece in the oven for 45 minutes.

Sourdough recipe

How to bake yeast-free rye bread at home in the oven?
One option is to use a special starter. It can also be prepared at home. So, to create this ingredient in a recipe for rye bread in the oven without yeast at home, you will need about 10 large spoons of peeled rye flour, 10 g of sugar and 200 g of water. Prepare four large spoons of flour and pour about 100 ml of cold water into them to obtain a creamy mixture. Add sugar and mix thoroughly. Then cover the mixture with a napkin and leave for 24 hours.

After 24 hours, add two more tablespoons of flour and water to the starter to regain its original thickness. Cover again with a napkin for the same time. On the 3rd day, the starter will have a sour smell.

Add flour and water again and leave the mixture to stand for another 24 hours as before. On the 4th day, all that remains is to add flour and water again, stir until it reaches the consistency of sour cream - and use the required amount of leaven for baking.

Tip: store this starter in the refrigerator, but add flour once every 7 days, otherwise it will lose its properties.

How to bake sourdough rye bread at home in the oven? In addition to this preparation, in the recipe for rye bread in the oven at home with sourdough, you will need 300 ml of cold filtered water, previously brought to a boil, frozen vegetable oil, 4 cups of rye flour, about 300 ml of prepared sourdough, a little coriander, 10 g of salt, 50 g of sugar, two large spoons of malt and 60 g of peeled sunflower seeds.

Please note that this is a recipe for rye bread in the oven at home - without wheat flour.

Mix 1/2 rye flour with sourdough and cold water. Leave to rise for 5 hours: this will triple the volume of the workpiece. Brew the malt (you can use kvass instead) in 90 ml of boiling water, let it cool and pour into the dough, which has already brewed. Add the mixture with spices, salt, sugar and butter and start kneading the dough.

Grease the baking molds with oil and fill them with dough, which is covered with a towel for 3 hours. Since the dough will rise in the oven, fill the molds about 1/3 full. Add the seeds and place the dough in the oven at 180 degrees for 45-60 minutes.

Sourdough rye bread in a bread machine

The easiest way to make bread is to use a bread machine. Sourdough rye bread in a bread machine has many simple recipes.

• Cooking time: 4-5 hours.
• Servings: 18-25 pieces.
• Kitchen appliances: sieve, bread maker.

Ingredients:

• wheat and rye flour – 300 g each;
• sourdough – 300 g;
• milk – 200 ml;

• vegetable oil – 1.5 tbsp. l;
• salt – 1.5 tbsp. l.

Cooking process

1. Grease the kneading blades with oil.
2. Place the starter, milk, salt and flour in a bowl.
3. Turn on the Rye Bread, Basic, French Bread, or other mode that suits your bread maker for rye bread. You can find this out in the instructions.
4. When kneading is finished, remove the blades, add a little vegetable oil and turn on the “Baking” mode for 50 minutes.

What is rye bread served with?

Bread is the head of everything. That's why it is served always and everywhere . You can simply slice it for the first and second courses, or you can rub the top with garlic and serve with aromatic borscht. Rye bread makes delicious regular and hot sandwiches, croutons, and crackers. Rusks can also be used to make kvass or as a snack for beer.

A couple of tips

• If the dough sticks to your hands, do not add excess flour, it is better to grease your hands with oil.
• Hot bread cannot be eaten immediately; it needs to cool if you do not want your stomach to hurt.
• You can add cheese, spices, herbs, or even bacon bits to the bread when baking.

Other options

Rye bread is just a general name, but there are a lot of options for its preparation.
For example, you can prepare Borodino bread - Borodino bread recipe - and bake it both in the oven (recipe here) and in a bread machine (see recipe here). Or make some unusual banana bread to delight and surprise your family. Bread can be prepared with or without yeast—Yeast-free bread recipe—, you can add different spices or, conversely, not use traditional options. Try it and write about it in the comments. Tell us how you prepare your bread? What do you do to keep it from sticking and burning? Share your secrets with other housewives.

Other bread recipes

Banana bread Eggless rye bread Sesame rye bread Bran bread Corn bread Happy reading!

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Rye bread with kefir and yeast

Another option is how to bake bread from rye flour at home in the oven: this time we use kefir. For the dough you need to take 150 g of wheat and 250 g of wholemeal rye flour or with bran, tbsp. a spoonful of refined oil, 200 ml of kefir, a teaspoon each of dry yeast, sugar and salt.

Kefir (or curdled milk) should be warmed to room temperature. To this ingredient add 150 ml of boiled water at a temperature of 30 degrees, as well as sugar and salt. Next, add flour, yeast and stir.

Make a hole and pour in the milk mixture, then knead the dough. To get rid of excess thickness, add water. Cover it with a napkin for 30 minutes. After half an hour, add the oil and start kneading until it is absorbed.

Ordinary rye bread with additives will turn out very tasty: you can use seeds, finely chopped dried apricots, prunes, other dried fruits and even garlic - in each individual case, improving the taste of the finished product will depend on these components. They are added to the dough at the kneading stage, before placing it in a baking dish.

Place the preparations in slightly heated molds and leave for a couple of hours to “proof”. After this, on a flat surface strewn with wheat flour, begin to make a round shape for the future bread.

Place it on parchment paper in the roasting pan for 30 minutes, covered with a towel. After this, cook for 40 minutes at a temperature of 200 degrees. Don't forget to rinse your oven with water before baking.

The described recipes for making rye bread at home in the oven will help you get flour products of the desired fluffiness, softness and taste. Bon appetit!