Rye bread: homemade recipe and ingredients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you know that for a long time in Russia the word "bread" meant exactly a rye product? It is now that breeders have bred frost-resistant varieties of wheat, allowing it to be grown almost near the Arctic Circle. And earlier, the fields of Russia, and indeed of the whole of Northern Europe, were sown with rye. Wheat was imported and expensive. Therefore, white bread was considered the food of rich people. But it turns out that the lot of the poor - rye loaf - is not inferior, but in many ways even surpasses the useful properties of the loaf. But stereotypes proved to be more tenacious than common sense. And today the production of rye bread in Russia has decreased to 16.5% of all bakery products. But at the beginning of the twentieth century, it was 60%. It is known that in the 17th century 26 types of black bread were produced in Russia. And they began to bake it in Russia since the 11th century. For a long time, the recipe for alum - the substances that fermented the dough - was kept secret and passed from fathers to sons in oral tradition. But now we have every right to reveal the recipe for making rye bread. And after reading this article, you will learn how to bake delicious loaves from white, wholemeal, peeled flour, with bran, with sourdough or yeast, in the oven, slow cooker or using other devices.

The benefits and harms of black bread

Despite the fact that in the eyes of the average consumer, a rye loaf is considered an everyday product of the lower price segment, it surpasses the white loaf in its qualities. Firstly, it is less caloric (200 units versus 250 for wheat loaf of the same weight). Rye bread contains 40-45 percent carbohydrates. And it has much more valuable fiber than its wheat counterpart. These fibers are difficult to digest, and therefore black bread is good for people with diabetes. Secondly, a rye brick does not eat mold, since the sourdough creates an acidic environment in the dough. Therefore, it is black bread that sailors take with them on a long voyage. But there are contraindications for rye dough. It should be consumed with caution by people with ulcers and high acidity of the stomach. Due to the difficult digestibility of the body, wheat flour is often added to the composition of rye bread. The most ideal ratio for he alth is 20 to 80 percent. Such bread is often referred to as "gray". It is considered by nutritionists to be the "golden mean" between black and white. But other types of products made from rye flour are now called gray bread. The bran significantly lightens the color of the dough. When making custard bread and tinting it with molasses, you also get a gray loaf.

Basic principles of the technological process

Wheat dough is made using fresh, dry or pressed yeast. This bacterial culture is responsible for the fluffing and rising of the bread. And for kneading ryetest use sourdough. The lactic acid bacteria contained in it provide fermentation. Therefore, the crumb of a black loaf is always more moist than that of a white loaf. But sourdough rye bread can also be prepared with the addition of yeast. These bacteria live in symbiosis with dairy and together carry out alcoholic and acidic fermentation. The technological process of making black bread is simpler than that of wheat bread. It consists of three stages: dividing, shaping and final proofing. It is in the last phase that the dough grows, which is why the crumb becomes porous and elastic during baking. The duration of such proofing ranges from two to four hours. Black bread is rarely baked from rye flour alone. If not wheat, then m alt, honey, bran, seeds, nuts, molasses are often added to the dough.

How to make your own sourdough

Baking rye bread at home is easy. The main difficulty lies in the leaven. It is not sold in stores. Therefore, most recipes for baking black bread at home use yeast. But this is not entirely correct. Yeast will not create the moist environment that rye dough needs. It takes time to make a sourdough. But then you will have a “starter” for fermenting the dough, which must be stored in the refrigerator. Pour 25 grams of rye flour into a glass jar. We dilute it with 25 milliliters of kefir. Stir, close the jar with a capron lid. We leave in a warm place. The next day, add 50 g of rye flour and kefir, and on the third - one hundred grams of both. Let the jarstand warm for another day, and the sourdough is ready. Leave for the "starter" 50 g of the product. The rest can be used for kneading.

Baking in the oven

Of course, the fastest way to cook a black loaf is in those units that are specially designed for this. The bread maker will not only provide the ruddy crust you need, but also knead the dough itself and let it settle. The slow cooker will also not disgrace its mistress and will do everything as it should. But for those who do not have kitchen appliances, we will tell you how to bake rye bread in the oven. Pour 300 grams of ripe sourdough into a wide bowl. Sift 330 g of flour into it. Since not everyone likes 100% rye bread, you can combine the composition with wheat. Add two pinches of s alt and a soup spoon of honey and vegetable oil. We begin to add boiled water at room temperature. It can go from 180 ml to a glass. Sourdough rye dough, no matter how much you knead it, still remains very sticky. So we wet our hands in cold water. Then we transfer the dough into the form. Let's stand for four hours. We heat the oven to 240 degrees. We bake sourdough rye bread for ten minutes. Then we open the door and release excess steam. We reduce the fire in the oven to 200 degrees. Bake for another forty minutes. During this time, you need to open the door twice and grease the top crust with water.

How to “wake up” the starter

The starter will doze for a long time in your refrigerator, provided that both the jar and the spoon with which you stirred the contents arewere sterile. This kind of depository is needed if you decide to bake rye bread at home again. You need to “wake up” the leaven ahead of time. We take a liter jar and sterilize it. We also need a completely clean spoon. We take out the starter from the refrigerator and transfer it to the jar. Pour in 150 milliliters of water and 150 grams of rye flour. Mix with a sterile spoon. Cover the jar with a towel or thick cloth. We put in a dark place for 12 hours. During this time, the sourdough will ferment and be ready for use. Don't forget to take 50 grams out of it for next time!

Bread "Borodinsky"

Those who have ever tasted this fragrant bread with a crispy crust and a porous, slightly moist crumb will never forget its taste. Now the bricks of "Borodinsky" are far from the same as they were at the time of our childhood. Too many stabilizers and preservatives in them. But we can always bake delicious Borodinsky rye bread at home. To do this, you need to purchase dry kvass, which contains m alt. Pour two tablespoons of this powder with half a glass of boiling water. Let's cool down. Add one and a half cups of peeled rye flour and three times less wheat flour. We dilute a teaspoon of dry yeast (it is better to take Saf-Moment) in one hundred milliliters of warm water. Pour into dough. Add another tablespoon of vegetable oil, ground coriander (or cumin) and honey, a pinch of s alt, soda on the tip of a knife. The dough, despite the presence of yeast in the composition, will still resemble viscous clay in appearance and consistency. So that it does not stick, we moisten the palms with vegetableoil. Let the dough rise to double in size. We shift into a form greased with vegetable oil. Let stand warm for another half an hour. Place a baking sheet or bowl on the bottom rack of the oven. We turn on the oven at 240 degrees. We put the form with the dough on the middle shelf, and pour water into the bottom container. This is necessary for the formation of steam. After ten minutes, lower the temperature in the oven to 180 degrees. Bread made from rye flour should be cooled very slowly. Wrap it in a towel and let it stand for several hours.

Danish whole wheat bread

In Northern Europe people still love rye pastries. Danes, Germans, Scandinavians prefer to eat brown bread more than white. They bake it with sourdough or yeast, and often add wheat flour. Consider a Danish rye bread recipe. Let's do the sourdough. Mix 125 g of rye flour, always coarsely ground, with a tablespoon of coarse s alt. Pour one hundred milliliters of neutral yogurt. We cover the container with cling film and put it in a warm place for three days. The starter should start to bubble. Pour it with a liter of warm water and add a pound of ordinary wheat and whole grain flour. Cover the bowl with a towel and leave for 12 hours. Then pour another 300 ml of warm water and add 650 grams of coarsely ground rye flour. Knead. We put 200 g of dough for the depository in the refrigerator. The rest of the dough is placed in a mold greased with vegetable oil. Cover with a towel and leave for 12 hours. Surface of rye flour breadgrease with vegetable oil, pierce with a fork in several places. We put the form in a cold oven. Bake for one and a half to two hours at 180 degrees.

Yeasted rye bread

The consistency of such a product is different from a loaf made with sourdough. Yes, the cooking process is different. Yeast culture is quite capricious. She is afraid of drafts and does not tolerate both excessive heat and cold. But the dough with these bacteria rises better and faster than rye bread without yeast. Lightly heat half a liter of buttermilk (up to 35-36 degrees). Let's dilute one hundred grams of fresh yeast in it. Make sure they are at room temperature. Add a spoonful of s alt and 850 grams of rye flour. Knead the dough until smooth. If necessary, you can add a couple of tablespoons of water. Cover the bowl with a damp towel and place in a warm place away from drafts for two hours. The dough will rise significantly. We crush it and transfer it to a form greased with vegetable oil. Cover again with a damp cloth. This time we leave it warm for an hour. Before putting the mold in the oven, grease the surface of the loaf with water. Bake a little over an hour at 200 degrees.

Rye bran bread

First, heat up about 200 milliliters of water. We dissolve in it one tablespoon of honey and two - m alt. Pour some vegetable oil into a wide bowl. We spread 260-300 grams of rye sourdough. Fill with water with honey and m alt. Sift 250 gramsrye flour. Add 50 g of bran. S alt to taste. One and a half teaspoons will be enough. All of the above prescriptions described the recipe for cooking in the oven. It's time to tell you how to bake rye bread in a bread machine. All these ingredients can be combined not in a simple bowl, but in a bucket of the unit. If your bread maker has a rye bread mode, you can turn it on and be free from kitchen chores. The unit itself will carefully knead the ingredients, let the dough rest, and when the time comes, it will bake a loaf.

Programs for old generation bread machines

Rye dough has a specific texture. It doesn't rise like wheat or muffin. It cannot be kneaded by hand. And he has a different settling process. How to bake rye bread in a bread machine if the unit does not have a specially dedicated mode for such a test? We set programs manually. We put the bucket in the bread machine. We turn on the "Knead" program - for ten minutes. We help the machine roll the viscous dough with a silicone spatula. Then we set the program "Settling" - for half an hour. We provide the second batch for only five minutes. We let it stand (and set the appropriate program) for four hours. Only after that you can instruct the machine to bake a loaf. But before that, we lubricate the surface of the future bread with water and make oblique notches on it with a silicone spatula. After the signal indicating the end of baking, we take the loaf out of the bucket and wrap it with a terry towel to prolong the cooling time.

Baking in a slow cooker

Modern household appliances are becoming multifunctional. Now in a slow cooker you can not only cook soups, cereals and other similar dishes, but also bake rye bread. But before we put the dough into the bowl of the unit, we need to work with our hands. Let's make a brew first. Warm up a glass of milk. Dissolve in it a teaspoon of sugar and s alt. Add a packet of dry yeast. Stir and let the dough stand in a warm place for half an hour. Sift 350 grams of rye flour into a bowl, adding a tablespoon of wheat to it. Let's pour the steam. Kneading rye dough is very difficult. It looks like wet clay - cool, but, on the other hand, constantly sticking to your hands. Never add flour. Com from this will become even more cool. Lubricate the working surface and hands with vegetable oil - this will facilitate kneading. Let's cut a clove of garlic finely. Add it along with a teaspoon of coriander seeds to the dough. Heat up the multicooker and then turn it off. Put the dough in a warm bowl of the device to settle. After 30 minutes, turn on the Baking program for an hour.

Quick bread

This dough is very capricious. And it rises with difficulty. Therefore, if you want to quickly bake rye bread in the oven, always add wheat flour. The proportions may be different. For flavor and black color of rye flour take 80 percent. And to quickly bake a gray loaf, just take 50%. Sourdough on dairy culture acts slowly. Therefore, yeast is most often used in the baking industry. We make the dough in a doughy way. In a glass of whey, dissolve a soup spoon of sugar and 20 grams of pressed yeast. The dough needs to stand for two hours in a warm place, away from drafts. Sift 250 grams of rye and wheat flour into a bowl. We pour in the approached dough. Add a tablespoon of vegetable oil and soft margarine. Knead the dough. Along the way, add a clove of finely chopped garlic, coriander or cumin, a spoonful of s alt. Let the dough rest for another two hours. During this time, it will change. Its consistency will become such that products can already be formed from it. Once again, knead the dough well. We roll up the bun, and then flatten it a little, giving it the shape of a semicircular loaf. Let's leave it for forty minutes. The loaf should increase in size. Rye bread, kneaded according to this recipe, must be baked in a well-heated oven. It takes about 40 minutes to prepare.

Take the hot bread out of the oven and sprinkle its surface with cold water. Then we wrap the loaf in a towel. This technique will allow you to get a delicious crisp.