How to bake rye bread at home: ingredients, recipes, cooking options

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

Homemade rye bread is much tastier than in stores and bakeries. Its preparation may seem difficult, but such efforts are fully justified. How to bake rye bread at home? Below are the recipes for the most interesting variants of it.

Regardless of the cooking instructions, you can add any toppings to the composition of the ingredients. Feel free to experiment with sesame, pumpkin and sunflower seeds. You can sprinkle them on the surface of the loaf or add them to the dough.

In addition, many types of rye bread go well with prunes, dried apricots and even candied fruits. In this case, the filler is mixed with the dough, as it may start to burn on the surface.

To ensure a crispy crust on the loaf, brush it with water before placing it in the oven. If you want soft bread on all sides, bake it covered with foil.

With cumin

Cumin and rye flourgive the bread a unique taste. In this case, you do not need a bread machine - you can do everything manually. To bake this yeasted rye bread in the oven, you will need:

• one and a half table spoons of yeast;
• 2 tbsp. warm water;
• one and a half liters. h. s alt;
• one and a half liters. Art. cumin;
• one and a half cups of rye flour;
• 3 cups wheat flour;
• corn flour for sprinkling;
• 1/4 tsp corn starch + 1/4 cup water.

Cooking black caraway bread

In a deep bowl, mix yeast, water, s alt, cumin and rye flour. Add wheat flour a glass at a time and knead to form a ball of dough that does not stick to the sides of the bowl. The dough should be soft, not hard, but should hold its shape without being overly sticky.

Transfer it to a lightly oiled large bowl. Cover with a dish towel and let rise to double in size. It will take about 1 hour.

Shape the dough into a loaf by stretching it first along the top edge and then along the bottom. It should look and feel like you are holding the bread with both hands and turning the dough inside out with your thumbs. Do this several times until you have a nice compact loaf.

Sprinkle a clean table or wooden cutting board with cornmeal. Put the formed loaf in and let it rise for another 40 minutes.

Heat the pizza tray or baking stone inoven up to 220 degrees. Place a skillet on the bottom rack of the oven.

Dissolve the corn starch in a quarter cup of water. Reheat in the microwave for 45 seconds. Brush the top of the loaf with this liquid and cut a few parallel lines across the top.

Bake rye flour bread in the oven right on the stone. When you place it in the oven, place a tall vessel of water into the skillet placed underneath. It will hiss and soar, so be careful. Close the oven door and bake for 30 minutes.

Home sourdough variant

Many baking lovers have never tried making bread from rye flour in the oven. For lovers of natural products, this recipe is perfect. He suggests using a homemade sourdough starter for rye bread and not adding sugar. You will need the following.

For sourdough:

• 2/3 cup rye flour;
• pinch of yeast;
• filtered water.

For bread:

• 1 1/4 cup rye flour;
• half a cup of rye sourdough;
• 200ml room temperature water;
• 1 1/3 cup rye flour (separate);
• 1 l. h. s alt;
• 150 ml warm water.

How to make natural bread?

First of all, you need to start by making sourdough for rye bread at home. Take a non-metal container, such as a glass jar, and mix 2/3 cup of rye flour in it with a half cup of filtered water andtiny pinch of yeast. Cover and let stand for about 24 hours in a warm place (minimum 23 degrees).

After 24 hours, add the same amount of flour and water, mix and leave to infuse for the second day. Repeat this process for two more days.

On the fifth day, you will be ready to start your sourdough rye bread recipe. It will also take more than one day.

In a large bowl, mix the water with the starter. Add flour (the first amount from the list of ingredients) and mix. Leave to infuse for at least 8-10 hours or overnight.

After this time, add the rest of the ingredients and mix. Prepare a bread pan by greasing it with oil. Put the dough in it. Smooth the top and sprinkle with rye flour or grains. Cover with a lid and place in a warm place to rise. Leave it on for approximately 3-5 hours. After rising properly, the dough will touch the edges of the pan.

How to bake rye bread in the oven? It must be preheated to 220 degrees. The oven is required for 25 minutes, covered with aluminum foil. After that, remove the foil and bake for another 15-20 minutes. Remove from the oven and leave in the tin for about 10 minutes, then transfer to a wire rack.

It is recommended to wait at least 24 hours before slicing rye bread - to improve taste and texture. Once it has cooled, wrap it in aluminum foil and set aside for a few hours before serving.

Danish

Danish national recipehomemade rye bread also involves the use of sourdough. It usually takes 2-3 days to make. There is also a simple version that reduces the fermentation time to 24 hours without having to wait a long time. This sourdough variation requires the use of yeast beer. Beer and bread are similar products because they are traditionally made from the same ingredients: water and grains. The alcohol in the bread burns off during the long baking process as the beer reaches a certain strength and consistency.

Bread dough can ferment for 24 hours at room temperature (or 48 hours depending on how sour you want it to be). This fermentation process neutralizes the phytic acid in grains, a natural substance that binds nutrients so that the body cannot properly absorb them. Fermenting bread dough increases its nutritional value and makes it easier to digest. And even after the starter is baked, it remains sour and active, and only gets stronger with time.

So, for this rye sourdough bread recipe you will need the following:

• 2 cups of warm water;
• 2 l. including dry active yeast;
• 2 l. Art. sugar;
• 2, 5 cups dark rye flour;
• 3/4 cup all-purpose flour;
• 1 3/4 cup crushed rye grains;
• half a cup of whole rye grains;
• 1 1/4 cup whole flaxseed;
• 1 1/3 cup seedssunflower seeds or a combination of sunflower seeds, pumpkin seeds and/or chopped almonds;
• 3 l. h. s alt;
• glass of dark beer;
• a glass of buttermilk or kefir;
• oatmeal for topping.

Cooking Danish bread

Stir yeast and sugar in warm water and leave for 10 minutes until the liquid becomes frothy. Mix all dry ingredients in a deep bowl. Add yeast mixture, beer and buttermilk. Stir with a mixer to combine them. Continuing to beat at medium speed, knead a sticky dough (it will be very stubborn). This will take approximately ten minutes.

Put the dough into a very large non-metal bowl with plenty of space (it will bubble). Cover lightly with cling film and let stand in a warm place (at room temperature) for 24-48 hours, depending on how sour you want the bread to be. The main requirement - be sure to let the dough ferment for at least a day to ensure a sufficient amount of absorbed liquid.

How to bake Danish rye bread at home? Line a bread pan with parchment paper. Preheat the oven to 190 degrees. Pour all of the dough into the mold, pressing down as needed. Brush its surface with water and sprinkle evenly with oatmeal.

How to bake rye bread in the oven correctly? Bake on the middle rack for 100-120 minutes, or until the middle isready. For the best and most accurate results, use an instant read thermometer. The core temperature of the loaf should be around 96 degrees.

Let the bread cool for five minutes before removing it from the mold. Cool completely before cutting. Store in an airtight container. To extend the shelf life, it is recommended to place the loaf in the refrigerator or freeze it.

Yeast-free bread with semolina

This yeast-free rye bread is made with semolina for a unique texture. It is very easy to work with such a dough, because it turns out to be moderately elastic. All you need is:

• 1 cup + 2L. Art. warm water;
• 1 l. Art. sugar;
• one and a half liters. Art. olive oil;
• one and a half liters. Art. chopped dried onion;
• one and a half liters. h. s alt;
• one and a half liters. Art. wheat gluten, optional;
• a glass of whole wheat flour;
• a glass of rye flour;
• a glass of semolina;
• poppy, sesame or seeds of your choice for sprinkling.

How to bake rye bread with semolina?

How to bake rye bread with semolina at home? In a large bowl or in the bowl of a bread maker, combine all the dough ingredients. Then knead the dough by hand, with a mixer, or with a bread maker until it is sticky and pliable. Leave for an hour to allow the semolina to swell.

Then mold it into a round or oval loaf, place on a lightly greased orbaking sheet covered with parchment. Preheat the oven to 200°C with the rack in the center. Brush the loaf with water and sprinkle with the seeds of your choice, if desired.

Baking rye bread with semolina takes 25-30 minutes. Cover it with aluminum foil after 20 minutes so the crust isn't too tough. When the loaf is fully baked, a digital thermometer inserted in the center of the loaf should register 87°C.

Remove bread from oven and place on a cooling rack. Cool completely before slicing. Store well-wrapped bread at room temperature for several days or freeze for long-term storage.

Borodino rye bread

Borodino bread is known as rye bread with a slight sweet taste from molasses and a slight aroma of coriander and cumin. To prepare it, you need a sourdough starter, which must be soaked 8 hours before the preparation of the dough. For this you will need:

• 75 grams of rye sourdough;
• 140ml cold water;
• 100 grams of rye flour.

Mix the starter and water in a deep bowl, then add the flour and stir to make a loose mixture. Cover and leave at room temperature for 12-24 hours.

Ingredients for Borodino rye bread will require the following:

• 175 grams of rye flour;
• 6 grams fine sea s alt;
• 10 grams of cumin;
• 10 grams of coriander seeds;
• 1 l. hours of molasses;
• 130ml cold water;
• prepared starter.

CookingBorodino bread

Open the soaked starter. It should be bubbly and smell noticeably. Add all ingredients to a bowl and mix with sourdough. Gather the mixture together with your hands and stir for a few minutes until the mixture is smooth. How to make Borodino rye bread?

Lightly oil a rectangular tin. Dust a work surface lightly with rye flour and place the dough on it. Dip it in flour and put it into a mold. Leave it to rise for 2-3 hours (the flour on the surface will start to crack when the bread is ready to bake).

Preheat the oven to 230°C about 40 minutes before the dough finishes rising. Place the bread in the oven, spraying with water. This will give it a nice crispy crust. Bake for 40 minutes, turning once halfway through the cooking time. Take the bread out of the oven and remove from the mold. Leave to cool for 2 hours, but it is best to eat it the next day.

Curd rye bread

According to this recipe, you can cook rye bread with yeast in the oven with the addition of cottage cheese. It turns out soft and elastic, and sesame and sunflower seeds add a pleasant crunch. To prepare it you will need the following:

• glass of warm water;
• 2 and ¼ l. Art. active dry yeast;
• a glass of light rye flour;
• 4 l. h. sugar;
• half a cup of cottage cheese;
• one and a half liters. h. s alt;
• 2 and ⅓ cup all-purpose flour;
• seedssunflower and sesame seeds for topping.

How to cook

How to bake rye bread with cottage cheese at home? In a small bowl, combine yeast and warm water, stirring until dissolved. Cover and let them ferment (5 to 10 minutes) until foamy.

In a deep bowl, mix rye flour, sugar and yeast. Mix with a mixer until you get a homogeneous mass. Cover and let sit for 20 minutes to allow the rye flour to absorb some moisture.

Now add cottage cheese, s alt and all-purpose flour. Mix, and then with a mixer, knead on medium speed until the dough begins to thicken and become smooth. If you are doing this by hand, use a silicone spatula. The dough will become a tight ball and then start to become loose again. Shape into a loaf by dusting with flour on your hands to increase the elasticity of the dough. Place in an oiled bowl, cover with cling film and let rise until doubled in size, about 2 hours.

Now grease the bread pan. Line it with parchment paper, on which also apply a layer of oil. Tap the risen dough, then transfer it to the prepared baking dish. Don't worry about making it smooth or stretching, it will happen during the second lift.

Re-cover with cling film and leave for about 1 hour until doubled in size. At the end of the second rise, preheat the oven to 175 C.

Sprinkle the seeds over the loaf(brush them with a little water if they don't stick) and place the pan on the bottom rack in the oven. Bake this delicious rye bread in the oven for 35-40 minutes until browned on top, covering with foil if it darkens too much.

Set aside to cool for 10 minutes, then carefully remove from mold and let cool completely before slicing. Bread keeps well at room temperature for one night in a warm place and in the refrigerator for 3-4 days.