Borodino bread is incredibly tasty and useful, especially if it is baked by yourself. Modern manufacturers have come up with a special device that significantly simplifies the cooking process, and it is called a bread maker. There are different recipes for making rye bread in it. You should definitely get acquainted with them.
How to bake rye bread
There are some tips and secrets that will help you make baking perfect:
- It's best to make homemade bread on leaven, but if you're just learning, it's best to bake it with yeast. Go to more complex recipes later.
- Rye itself contains a bit of gluten or gluten, responsible for the viscosity of the dough. This substance can be added separately to change the taste of baking.
- To make it easier to learn how to bake, rye flour first mix with wheat or some other. Use a 60: 40% proportion, gradually change it.
- Leave some water from the portion indicated in the recipe. Then you can add it if the dough is poorly kneaded.
- Do not cut the baking hot, because it continues to prepare and after turning off the device. First, cool the loaf, but not in the appliance, but on a grate under a natural cloth. If you do not wait for cooling, the dough can stick to the knife. It is better not to touch the loaf for about an hour. The only exception is breadmakers with a function of maintaining the temperature. In them, the product is allowed to be kept for a while.
- If you want to cook pastries more darkly, you can add a little bit of instant coffee. To give an acidic taste, a drop of apple cider vinegar is suitable. Many people add malt or a mixture for making dry kvass. Some housewives just tinder a small slice of apple to replace vinegar.
- If the house did not have lean oil for the recipe, replace it with melted cream.
- The preparation liquid( milk or water) should be slightly warm.
- Store the product at room temperature for no more than three to four days.
- Observe the exact dosage indicated in the recipe.
- It is advisable not to open the appliance cover during cooking.
- The product will be dense, do not worry if it does not rise too high. Lush and airy it should not be.
Recipe for bread for rye flour baker
There is a huge number of options for making such baked goods. Adding different ingredients, you can give it new flavors, make it more fragrant. Perfectly suitable spices, herbs, flax seeds, cumin, cardamom, sesame. Some housewives add vegetables, cheese, ham, greens, garlic. A special taste of baked kvass or dark beer. If you do not know how to bake rye bread in a bread maker, try several recipes at once and choose the best one.
At the leaven
The cooking process is divided into two stages. First make a starter from such components:
- rye peel flour - 0.1 kg;
- water - 100 ml.
Preparation:
- Heat water to 40 degrees and mix the ingredients. Cover, but not tightly, leave in the warmth. Stir once a day.
- On the second or third day, leaven begins to wander, bubbles will appear, the consistency will change, will become much larger in volume. When this happens, add to it 0.1 kg of flour and 0.1 liters of warm water per day. At the same time, take half of the old mixture and discard it.
- You can bake bread on a four-day sourdough, but it will be tastier if it lasts until the sixth day. By regularly adding ingredients and throwing out a part of the leaven, you can use it for about 15 loaves.
Products for rye bread in the bakery:
- leaven - 0.4 kg;
- warm water - 160 ml;
- peeled rye flour - 400 g;
- salt - 10 g;
- sugar or honey - 15 g;
- lean oil - 25 ml;
- spices or other additives - if desired.
Rye bread on the sourdough in the bread maker is prepared as follows:
- First add water and oil to the bucket, then all the dry ingredients. The latter is put in the container leaven.
- Set the average level of roast top.
- Based on your bread maker model, select the appropriate program. The "Gluten-free" mode can be used. The cooking time should be 3.5-4 hours.
- When the cooking is over, lay the loaf on the grate, wait for it to cool down, and then you can cut it.
Wheat-rye bread
For the recipe you will need the following components:
- water - 0,3 l;
- yeast granulated - 15 g;
- cocoa powder - a couple tablespoons;
- instant coffee - 10 g;
- vegetable oil - 40 ml;
- wheat flour - 0.4 kg;
- sugar - 1,5 tbsp.l.;
- rye flour - 300 g;
- salt - 10 g;
- Sunflower seeds - 50 g.
Rye bread recipe for bread maker:
- In warm water, dilute the cocoa with coffee and sugar. Pour the mixture into the bowl along with the oil, stir.
- Add all remaining dry ingredients.
- Set the medium crust and select the mode at which the cooking time is 3-3.5 hours."Whole-grain bread" is suitable. At the last mixing, add chipped seeds.
Bezdorozhevoy
For the dish you will need the following ingredients:
- kefir - 300 ml( you can take 150 ml and add as much water if you want to reduce the caloric content of the product);
- rye flour - 600 g;
- bran - 50 g;
- soda - 5 g;
- sugar - 15 g;
- salt - 1.5 tsp;
- seeds of flax and sesame seeds - 50 g;
- lean oil - 50 ml.
Bezdorozhevoy rye bread in the bread maker is done as follows:
- Lightly fry the flax seeds, sesame, bran in the pan.
- Add all liquid ingredients to the bowl first, then dry.
- Select the average crust and program, the duration of which is at least 3.5 hours.
From rye flour with malt
For preparation you will need such ingredients:
- water - 410 ml( 80 ml of boiling water);
- malt - 40 g;
- salt - 15 g;
- rye flour - 330 g;
- sugar - 50 g;
- wheat flour - 230 g;
- coriander - 1 tsp.
- lean oil - 30 ml;
- dry yeast - 2 tsp.
The process of cooking rye bread in the bread maker:
- Pour the malt into a deep container, boil it with boiling water, stir, let cool. Water the room temperature into the mold. Add the malt when it cools, lean oil.
- Add the remaining ingredients to the container.
- Add the yeast. They should not enter the water.
- Install the program, the duration of which will be 3.5-4 hours. When the time runs out, you must take out the loaf from the container and cool it.
How to bake Borodino bread in
Baker Ingredients:
- rye flour - 340 g;
- dry yeast - 1,5 tsp;
- wheat flour - 60 g;
- malt - 3 tbsp.l.;
- boiling water - 60 ml;
- lean oil - 15 ml;
- apple cider vinegar - 1.5 tbsp.l.;
- salt - 15 g;
- sugar - 55 g;
- water - 250 ml;
- ground coriander - 1.5 tablespoons.l.;
- cumin - 1.5 tsp;
- coriander peas - 1 tsp.
Recipe for Borodino bread for the bread maker:
- Pour the malt with boiling water, stir, set aside for half an hour.
- In the bread maker, pour water, lean oil. Add malt, vinegar, all other dry ingredients. Top with yeast, but so that they do not get into the water.
- Put the program "Gluten free" or any other, on which cooking time is 3 hours 30-50 minutes, for example, "French".After all the mixes, sprinkle the top with coriander in the beans. After the end of cooking, cool the loaf and serve it to the table.