You can eat this rye bread, mixed with yeast and water, even on fasting days, since the only fat in baked goods is sunflower oil, and even it can be excluded if necessary...

Ingredients

  • Water – 0.5 liters__NEWL__
  • Dry yeast – 10 grams__NEWL__
  • Sugar – 1 tablespoon__NEWL__
  • Salt – 2 teaspoons__NEWL__
  • Vegetable oil – 100 milliliters__NEWL__
  • Roasted flour – 600 grams__NEWL__
  • Wheat flour – 600 grams__NEWL__

Preparation:

1. We dilute the yeast in warm water and wait until the fermentation foam appears on the surface.

2. Add salt and sugar, mix well.

3. Pour in vegetable oil. You can, of course, do without it, but with butter the dough turns out tastier and the baked goods don’t go stale longer.

4. Sift both types of flour. Why is wheat flour added to rye bread? Yes, because nowadays few people like baked goods with the characteristic sour rye taste. In addition, not every stomach will react positively to it.

5. Add flour into the yeast mixture in parts and knead into a thick dough. If you do add butter, then in the end the dough should come off your hands well, without getting them particularly dirty. Now we set the container in a warm place, covering it with a cloth napkin or towel.

6. Punch down the risen dough and place it on an oiled baking sheet or in a baking dish. Let's rise again. To prevent the bread from cracking during baking, it is better to cut several grooves on the surface of the loaf yourself with a knife. Place in an oven preheated to 190 degrees for 45-50 minutes.

Let the finished bread cool slightly on the baking sheet. Then we transfer it to a towel and wrap it in a cloth to “rest” until it cools completely.

Step 1: Prepare the dough.

To begin, in a deep bowl, combine half a glass of clean warm water with milk, stir thoroughly. Then add dry yeast, sugar and 100 grams of rye flour. Mix well, then cover the bowl with a lid and leave in a warm place. for about 1 hour. During this time, the yeast will ferment, and thereby the dough will noticeably increase in volume, become fluffy and soft. Knead the dough that has risen during this time with your hands, but do not expect too high a rise; as soon as the “cap” of the dough appears, proceed immediately.

Step 2: Prepare the dough.

Then add another half a glass of warm clean water, salt, wheat flour, 200 grams of rye flour and 2 tablespoons of vegetable oil to the dough. After this, knead the dough with your hands for a long time and thoroughly. It should be very smooth, elastic and easy to pull away from your hands. Then, cover the bowl again, wrap it in a clean kitchen towel and leave in a warm place for 2.5 hours so that the dough ferments and rises.

Step 3: Form and bake the bread.


After this time, punch down the dough. To make it more convenient to work with it, you need to lightly lubricate your hands and workspace with vegetable oil. Form the dough into a round loaf or oval loaf. Coat the finished product with vegetable oil using a pastry brush or your hands and place on a baking sheet. Cover the top with a clean kitchen towel and leave for another 1 hour. This is necessary so that the product fits and the dough is prepared for baking. If this is not done, the bread will not turn out fluffy and a lot of its taste will be lost. Preheat the oven up to 180 degrees, then place a baking sheet with a loaf or loaf of bread in it. Don't forget to remove the towel from him. Baking time 45 minutes. But this is very inaccurate, since it all depends on the individual heating properties of your oven. The finished product should be browned, and its internal readiness can be checked with a match or toothpick. To do this, pierce the product with it: if there is nothing left on it, then the dough is ready. And if pieces of dough stick to the wooden surface, then the heat treatment time must be increased even more.

Step 4: Serve the rye bread dough.


As soon as the bread is ready, remove it from the oven, transfer it to a clean kitchen towel, cover it on top and leave to steep for about 1 hour. Cut the cooled rye bread into portions and serve. You can eat it with anything: first and second courses. This bread is also ideal for making sandwiches and sandwiches. Enjoy your meal!

It is especially useful to eat rye bread during a diet or if you adhere to the dogma of healthy eating. This is due to the fact that the fibers of rye bread contribute to the feeling of fullness, although in fact they contain very few calories. In addition, such a product is a kind of “janitor” of the body: it cleanses it and completely removes toxins.

Regular consumption of rye bread reduces the risk of cardiovascular diseases, as its trace elements balance cholesterol levels in our body. 6-8 slices of this bread a day will significantly improve your heart function.

Any housewife can prepare rye bread at home in the oven. Using our recipes, you can treat your family and friends to fragrant, fresh baked goods made from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating worries many people. Unfortunately, the products of many bakeries and bakeries are not always of high quality. But the hot loaf will always be fluffy and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

  • rye flour - 250 grams;
  • wheat flour - 170 grams;
  • fresh yeast - 10 grams;
  • warm kefir - 170 ml;
  • boiled water at room temperature - 80 ml;
  • salt and sugar - to taste;
  • butter - 10 grams;
  • cumin - half a tablespoon;
  • flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But be prepared for the fact that you will have to allocate quite a lot of time for this process. So be patient and start cooking with us.

So, first let's take care of the dough. For it you need to mix water and kefir in a suitable container, and then add yeast, salt and sugar to them. Whisk all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour. Stir the ingredients again and then cover the bowl tightly with a lid. Send the dough to a warm place for an hour and a half.

When time has passed, mix the base with oil, flax seeds and the remaining flour. Knead the dough and let it rise. After two and a half hours you can bake the bread. Transfer the dough to a board, punch it down and place it in a baking dish. If you want the loaf to be fluffy, cover the loaf with cling film and let the loaf rise again.

Preheat the oven, sprinkle the dough with water and place the pan in the oven. After ten minutes, reduce the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and rosy, you can grease the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious aromatic bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any fillings.

Homemade rye flour bread in the oven

This time we suggest kneading the dough with kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

  • rye flour - 450 grams;
  • wheat flour - 250 grams;
  • dark kvass - 500 ml;
  • olive oil - three large spoons;
  • salt - a tablespoon without a slide;
  • dry yeast - one tablespoon;
  • rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour the kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture of warm kvass and butter. Mix the ingredients until the mixture becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Grease your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a ball, cover it with a thick napkin and place it in a warm place for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Grease two rectangular silicone molds. Place the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake the bread for 50 minutes until done.

Choux bread made from rye flour

Many housewives believe that it is better to bake homemade loaves in the oven. Therefore, many of them use a bread machine only for kneading dough. And today we will tell you in detail how to prepare rye bread at home in the oven using the “mixed” method.

Ingredients:

  • peeled rye flour - 200 grams;
  • first grade wheat flour - 110 grams;
  • dark dry malt - three large spoons;
  • ground coriander - one tablespoon;
  • buckwheat (or any other) honey - two tablespoons;
  • small dark raisins - 60 grams;
  • chicory powder - one spoon;
  • boiling water - 220 ml;
  • sunflower oil - two tablespoons;
  • coarse table salt and cumin seeds - one teaspoon each;
  • balsamic vinegar (dark) - tablespoon;
  • dry yeast - one and a half teaspoons.

Delicious rye bread is prepared at home in the oven as follows.

Mix malt and ground coriander in a deep bowl, and then pour 80 ml of boiling water over the dry mixture. Combine the remaining liquid with honey in a separate bowl. After some time, combine both mixtures and mix them well. Rinse the raisins and soak in hot water.

Pour the oil and vinegar into the bread maker bowl, add salt and honey mixture. Sift both types of flour into a suitable bowl and then mix them with the cumin, yeast and raisins. Whisk all the dry ingredients and then transfer them to the bread machine. Set the dough kneading program for half an hour.

Place the dough on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking pan. Cover the product with cling film and let it rise for an hour and a half.

Before putting the bread in the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oat flakes

This time we will tell you how to prepare a delicious, aromatic loaf without using yeast.

You will need the following products:

  • three glasses of rye flour;
  • half a glass of oatmeal;
  • two glasses of kefir;
  • one chicken egg;
  • a teaspoon of soda (without a slide);
  • one dessert spoon of salt.

How to bake bread from rye flour at home? Try this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid starts to bubble, add salt and egg to it. After this, you need to add a glass of flour and cereal. Stir the products and add the remaining flour to them.

Knead the sticky dough with your hands, shape it into a loaf and place on parchment. Sprinkle the dough with flour and place it in the oven for one hour.

Rye bread roll with onion skins

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

  • onion peel - one handful;
  • water - 350 ml;
  • white flour - 300 grams;
  • rye flour - 200 grams;
  • salt - two teaspoons;
  • sugar - one teaspoon;
  • dry yeast - two teaspoons;
  • vegetable oil;
  • one large onion.

How to properly bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the peel from the onion, wash it well and pour boiling water over it. After this, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and place it in a warm place.

While the dough is rising under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it needs to be rolled out into a narrow long layer. Place the fried onions on the surface and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After this, transfer the future bread into a mold and bake it in the oven until ready. If you don’t have time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that the whole family will enjoy.

Festive loaf with nuts and dried fruits

You can cook rye bread at home in the oven not only on weekdays. You will see this when you bake a loaf according to our recipe.

Ingredients:

  • serum - 450 ml;
  • melted butter - two large spoons;
  • salt - to taste;
  • honey - two spoons;
  • dry yeast - one sachet;
  • whole grain wheat flour - 350 grams;
  • rye flour - 150 grams;
  • walnuts and peanuts - 70 grams each;
  • sunflower seed - 50 grams;
  • flax, raisins, dried cranberries and dried apricots - 50 grams each;
  • sesame - four tablespoons.

Holiday bread made from rye flour at home is prepared simply and quickly.

First, sort out the dried fruits, rinse them and soak them in hot water. After this, cut the dried apricots into small pieces. Break the walnuts and quickly fry them in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, add yeast to it.

Sift the flour and combine it with the whey. Mix products using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, brush them with oil and sprinkle with sesame seeds. After this, transfer the dough into baking dishes, cover them with film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. In a few hours the bread will be ripe and can be served to guests. If you prepare a treat in the evening, then the next morning your family will have a luxurious breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Yeast-free bread with tea leaves

If you have ripened sourdough at your disposal, be sure to use it to make fragrant homemade bread.

Ingredients:

  • rye flour - two and a half glasses;
  • sourdough - 200 grams;
  • warm water - 80 ml;
  • tea leaves - 140 ml;
  • sugar and salt - one teaspoon each.

We will prepare rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and let them “ripen” in a warm place for three or four hours.

When the dough has doubled in size, add tea leaves, flour, salt and sugar. Knead the dough (it should be quite sticky), and then cover it with film and let it stand in a warm place for an hour and a half.

Place the workpiece on the table, and then give it the desired shape. To make the task easier, constantly wet your hands with water. Grease the mold with butter and place the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then reduce the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To ensure that the bread is covered with a golden brown crust, brush it with warm water. Be sure to cool the treat for several hours before serving.

Latvian rye bread with milk

Here is a simple and quick way to prepare a delicious homemade treat. Usually rye bread is made from two types of flour, but this time we will use only one.

Ingredients:

  • flour - 300 grams
  • dry yeast - one teaspoon;
  • water - 50 ml;
  • milk - 150 ml;
  • butter - 50 grams;
  • caraway seeds, raisins and liquid honey - two spoons each;
  • salt and sugar - half a teaspoon each.

Making rye bread at home in the oven is very simple.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bread maker bowl, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, you need to dry it and mix it with a spoonful of flour.

Place the dough on the board, sprinkle it with caraway seeds and raisins. Continue kneading it with your hands greased with vegetable oil. Give the finished dough the desired shape, place the future bread on a baking sheet for proofing and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, be sure to cool it on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve the treat with butter, cold cuts or entrees.

Recently, it has become very popular to bake homemade sourdough bread. Some people consider this bread to be yeast-free and very healthy (in fact, yeast grows in the leaven). I just like baking homemade bread. But you won’t get high-quality and tasty rye bread without sourdough. Rye bread with yeast will be sticky, as if it was not baked. Moreover, at home no one limits your imagination - you can. optionally add dried fruits, nuts, cumin or coriander. Try it, you won't regret it! It's tasty, interesting and economical! And the smell of freshly baked bread cannot be compared with anything - it creates a special coziness in the house. Your family will appreciate your efforts.

Ingredients:

Leaven– 50 gr.
Water– 400 gr.
Rye flour– 600 -700 gr.
Salt- 1 teaspoon.
Vegetable oil- for lubricating molds.

Rye sourdough recipe

You can make your own sourdough starter for homemade rye bread. Good rye sourdough takes more than one day, but the baked goods turn out amazing, aromatic and very tasty. So, we heat 25 milliliters of water to 40 degrees, and mix it with 25 grams of flour. Take a half-liter jar right away, and we’ll prepare the sourdough in it. Cover the mixture with a lid, but do not close it tightly; you can take cling film and pierce it with toothpicks. We just leave it on the kitchen table.

The next day, add a mixture of 50 grams of flour and 50 milliliters of water to the starter. Leave until the next day. On the third day, again follow a mixture of 100 milliliters of water and 100 grams of flour, mix everything, cover again until the next day. On the fourth day, you can hide the jar of sourdough in the refrigerator. And for another 3 days, add a mixture of 20 grams of flour and a similar amount of water. After this time, you can bake something delicious.

How to make homemade rye bread


1 . First, mix the dough from water, flour and sourdough. You need to take warm water. Flour approximately 300 - 350 gr. The consistency is like thick rustic sour cream.

2 . Dough at room temperature is suitable for 9-12 hours. It should increase in volume by 2-3 times and foam on the surface. It is very convenient to leave the dough overnight. For example, we mixed it at 12:00 at night and in the morning it was ready. Add salt and the rest of the flour (300 - 350 g) to the prepared dough. It is convenient to mix with a wooden spatula.


3 . The dough turns out very thick, it is a little difficult to mix it, but a spatula copes with this task successfully. Later, during proofing, it will become a little more liquid. There is no need to knead for a long time, just mix well so that there are no lumps. Cover the bowl with the dough with a towel and leave to proof.


4 . After about 1.5 - 2 hours, the dough will increase in volume by 2-3 times. If you kneaded it in a transparent bowl, you will see how airy it became - very beautiful! Now you can get ready to bake.


5 . You can use simple aluminum loaf pans. They must first be greased with vegetable oil so that the bread can be easily removed after baking. This amount of dough makes three loaves of approximately 350 grams each. Divide the dough into three parts, place in molds and carefully level. It is convenient to mold with wet hands, as the dough is very sticky. And again we put it on proofing. This time, for 40-60 minutes. If you do not have special forms, you can use any others.

When the dough has doubled in volume, it can be placed in the oven. Bread is baked at 180 degrees for 40 minutes. The oven needs to be preheated in advance, making sure that the bread does not overcook. If you have an electric oven, choose the convection mode - it bakes everything evenly. The finished bread is removed from the molds and placed under a towel to cool.

Delicious homemade rye bread is ready

Bon appetit!

Homemade rye bread recipes

It is impossible to name a more delicious dish than hot homemade, fragrant bread, just piping hot, standing on the table and waiting for fresh butter, cheese and meat products. The picture is picturesque and very appetizing. You can recreate this one yourself and bake delicious homemade rye bread with your own hands, delighting your friends and family.

It's not very easy to bake rye bread, but if you learn a few tricks, know the sequence and buy the right products, you can master the science of baking quickly and thoroughly. The most proven and suitable homemade recipes will help with this, which will come in handy more than once and will definitely appeal to everyone who tastes your homemade bread.

Homemade rye bread in the oven

  • Rye flour – 300 grams.
  • Wheat flour – 200 grams.
  • Whole grain wheat flour – 20 grams.
  • Sunflower oil – 2 tablespoons.
  • Malt – 40 grams.
  • Yeast: dry – 1 tablespoon, fresh – 20 grams.
  • Hot water (boiling water) – 80 milliliters. For malt.
  • Warm water – 350 milliliters. For the test.
  • Honey – 2 tablespoons.
  • Sugar – 2 tablespoons.
  • Salt – 1.5 teaspoons.
  • Cumin, coriander, nutmeg - in the dough and for sprinkling, to taste.

This bread recipe is very successful, and most importantly delicious, it is no different from expensive store-bought high-quality bread, but since it is homemade, it will definitely beat any store-bought baked goods in terms of taste. We start by dissolving the malt in hot water, stirring the mixture very thoroughly, leave, covered, until it becomes barely warm.

Tasty and aromatic homemade rye bread is obtained if you sift the flour well and correctly calculate the proportions so that the dough is not heavy and hard. So, pour all the sifted flour (all three types) into a bowl, add salt, ground nutmeg, ground coriander and cumin, dry yeast, mix.

In a separate bowl you need to mix honey and sugar, and dilute it all well in warm water. And then add it to the flour, then add malt, and gradually sunflower oil. Knead the dough without adding flour, although it will be very sticky to your hands. Afterwards, cover and let rise for no more than 3 hours.

When the dough has risen, place it in a mold lined with baking paper and greased with sunflower oil, sprinkle with whole coriander on top. Leave for another hour, then put in the oven for 10 minutes at 220 degrees, then reduce to 200, and leave for another 40 minutes, but regularly check the bread for doneness (everyone’s oven is different).

Homemade rye bread in a bread machine

This is a recipe for “Borodinsky” custard bread, just right for a bread machine, incredibly tasty and satisfying. One loaf weighs 750 grams after cooking.

  • Rye wallpaper flour – 330 grams.
  • Wheat flour – 75 grams.
  • Dry yeast – 1 teaspoon.
  • Dry sourdough – 1.5 tablespoons.
  • Honey or molasses – 1 tablespoon.
  • Sugar – 2 tablespoons.
  • Salt - half a teaspoon.
  • Water – 140 milliliters.
  • Sunflower oil - half a teaspoon.
  • Whole coriander - to sprinkle on top of our homemade rye bread.

Leavening for homemade bread

  • Rye flour – 75 grams.
  • Hot water - 250 milliliters.
  • Malt – 3 tablespoons.
  • Ground coriander - 1.5 teaspoons.

The brew is prepared from a mixture of flour, malt and coriander, poured with boiling water. The tea leaves need to be put in a warm place until it cools, you can put it in a thermos, many housewives recommend putting it in the oven at the minimum temperature to keep it warm, in about 2 hours it will be ready.

Now add the now cooled tea leaves, then molasses or honey diluted in water, and then the rest of the ingredients, put the bread machine to “knead the dough”. When the dough is ready, you need to shape the bread and sprinkle with coriander peas, leave for up to 3 hours. After – for 1 hour and 10 minutes you need to put the bread in the “baking” mode, with a medium crust. Let it cool and try the delicious homemade Borodinsky rye bread.

Homemade rye bread with yeast

  • Rye flour – 130 grams.
  • 2nd grade wheat flour – 260 grams.
  • Fresh yeast – 15 grams.
  • Salt – 10 grams.
  • Sugar – 5 grams.
  • Honey – 1 teaspoon.
  • Warm water – 250 milliliters.
  • Softened butter – 10 grams.

We will need two bowls, in the first you need to mix half the available flour and a glass of warm water, in the second you need to dilute the yeast with added sugar in warm water (50 milliliters will remain). Leave the ingredients for 40 minutes in a warm place under a kitchen towel.

After the allotted time, you need to knead the dough from the contents of the two vessels that we filled earlier, adding to the mixture all the ingredients according to the list. Mix well, if necessary, you can add another tablespoon or two of flour. Then we form loaves of homemade bread and place them on baking paper, put our bread in the oven for 40 minutes at 220 degrees, but if the oven has such a bonus as airflow, we heat it up to 200.

Homemade rye bread without yeast

A very interesting and unique bread recipe, with unexpected products, will definitely please everyone who tries it, besides, it is very healthy, and completely safe for the figure, in limited quantities, of course.

  • Rye flour – 250 grams.
  • Barley flour – 250 grams.
  • Baking powder – 1 sachet.
  • Butter – 100 grams.
  • Sugar – 50 grams.
  • Whey – 1 glass.
  • Hazelnuts, crumbs – 50 grams.
  • Ground cloves, ground cinnamon - half a teaspoon each.
  • Whole coriander – 1 teaspoon.
  • Yogurt without additives - 1-2 tablespoons.
  • Sunflower oil - to grease the pan.

Making this homemade rye bread is very simple and quick; you don’t need to wait or stand in the kitchen for a long time. You just need to mix all the dry ingredients, spices, sugar, baking powder and flour, then add the butter, rubbing it with your hands, and dilute with whey. Mix everything well, adding nuts, knead the dough.

Grease the mold, pour in the dough, spread yogurt on top, put in the oven for an hour at 150 degrees.

Homemade rye bread in a slow cooker with dried fruits

  • Rye flour – 2 cups.
  • Wheat flour - half a glass.
  • Dry yeast – 11 grams.
  • Malt – 15 grams.
  • Water – 300 milliliters.
  • Honey – 70 grams, it is better to take buckwheat.
  • Sugar – 2 teaspoons.
  • Salt – 1 teaspoon.
  • Olive oil – 5 tablespoons.
  • Raisins – 100 grams.
  • Dried apricots – 50 grams.
  • Pepper, sweet, bell, dried - 2 teaspoons.

Good homemade rye bread can be baked in a slow cooker; this will significantly reduce the cooking time and will please the whole family. Mix all the ingredients, then add water and mix well. Then we place it in a multicooker bowl pre-greased with sunflower oil for 3 hours in the “bread” mode.

After this time, you need to sprinkle the table with flour, onto which you place the dough from the multicooker bowl, knead the dough well, and put it back into the multicooker on bread mode for another 1 hour. After the allotted time, open the multicooker, turn it over into a plate or onto a kitchen board, place it bottom up in the bowl and leave for another 1 hour until fully cooked. We take it out, wait for it to cool, try it with different additives, for example, butter or cheese, salmon and herbs.

Homemade rye bread with coffee

  • Rye flour – 1 cup.
  • Wheat flour – 1 cup.
  • Dry yeast - 2 teaspoons.
  • Salt – 1.5 teaspoons.
  • Ground black pepper – 1 teaspoon.
  • Natural ground coffee – 2 teaspoons.
  • Water – 330 milliliters.
  • Poppy seeds - for sprinkling bread.
  • Yolk - for greasing bread.

Brew strong coffee, add it while still hot to 100 grams of rye flour and mix well. Then, when the mixture is still warm, add dry yeast and ground pepper. Stir, after 10 minutes you can gradually pour out the remaining rye flour, all the wheat flour, as well as salt, mix again and leave to rise for 40 minutes.

We form a loaf of bread, leave it for another 45 minutes - an hour, after which we transfer it to a form greased with sunflower oil, grease with beaten yolk and generously sprinkle our homemade rye bread with poppy seeds. Set the oven to 230 degrees and leave the bread to bake for 40 minutes.

With or without sourdough, with or without the addition of yeast, homemade rye bread can be prepared with a variety of additives, dried fruits, dried vegetables and fruits, berries, the most interesting seasonings, nuts and other not boring ingredients.

Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain various ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in egg, bread with cheese - you can’t count all types of bread. Some people like the recipe for white bread, while lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. A crustless “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino Bread, a recipe for French Bread, a recipe for Bread without Yeast or otherwise a recipe for Bread without Yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.