Rye bread is a recipe for a bread maker

Mistresses who prefer to bake the oven for their ownfamily bread, know that from rye flour it is more difficult to make than from pure wheat or from a mixture. A whimsical rye loaf may not fit or not settle on time. Because only professional bakers can be assured of a good baking result. For beginners, an excellent alternative can be rye bread, a recipe for which is based on the use of a mixture of wheat flour and rye in equal proportions.

Now many prefer to use special equipment for baking. If you pick a good recipe, then the rye bread will be cooked very delicious! Here are three options, tried by me.

Option 1. The recipe for bread of Lithuanian rye on beer (for the bread maker)

We put in a bucket of bread:

- slightly less than 2 tsp. dry yeast;

- salt, cooked - 1 teaspoon;

- 1 tbsp. with a glass of sugar;

- 1 full hour. honey, which, if desired, can be replaced by 1 tsp. Sahara;

- Baked rye flour rye flour 250 g (or 400 ml);

- bakery wheat flour I or II grade 250 g (or 400 ml);

- one chicken egg;

- beer dark 200 ml (light undesirable);

- kefir 100 ml - you can replace 100 ml of strong black tea with bergamot, if you like its aroma;

- 2 tablespoons vegetable oils.

If your breadmaker rye bread cancook in the appropriate mode, you must select it in the menu. But in the absence of the program "Rye bread", you can combine several options: first knead by the mode for pizza or dough, then, without mashing, give 2 hours to go, wait for a 2/3 rise in the shape, turn on the baking mode for 45-50 minutes .

Option 2. Recipe for rye bread on dry kvass (for the bread maker)

Dry kvass, like beer, contains malt - a product necessary to make rye bread (the recipe is presented below).

Necessary:

- slightly less than 2 tsp. dry yeast;

- salt, cooked - 1 teaspoon;

- 1 tbsp. with a glass of sugar;

- 1 tsp. honey, which, if desired, can be replaced by 1 tsp. Sahara;

- baking rye flour rye flour 250 g (or 400 ml);

- bakery wheat flour I or II grade 250 g (or 400 ml);

- one chicken egg;

- 2 tablespoons concentrate of dry kvass - pour 300 ml of warm (50 ° C) water, let it brew and cool slightly, pour into the bucket of the bread maker;

- apple cider vinegar - 2 tbsp. (will give a sour taste);

- 2 items. vegetable oils.

It is made in the same way as option 1, the difference is only in a couple of ingredients.

Option 3. Recipe for Borodino custard bread (for the bread maker)

Tried repeatedly, always meets "cheers" family and guests with a wonderful rye bread, the recipe is attached.

- dry yeast - 2 tsp;

- Flour bread baking rye bread - 420 g;

- Flours of bakery wheat I or II grade - 80 g;

- dry yeast for bread "Extra-R" - slightly less than 2 tablespoons;

- salt - without a hump 1 tsp;

- honey - 2 tablespoons;

- 72% butter butter - 2 tbsp.

- malt tea leaves - 40 g (this is rye fermented malt, filled with boiling water);

- water at room temperature - 0.5 liters (or 0.8 liters + 0.42 liters)

- whole or ground seeds of cumin / coriander - tsp.

Prepare rye brew, for which fermented malt is poured 80 ml of boiling water and cooled.

If the instructions in your bakery indicate the requiredthe order of pawning products for the preparation of rye bread - follow it. I put food in a bucket like this: yeast, rye flour, wheat flour, dry bread starter "Extra-R", honey, salt, butter, chilled malt tea and water.

Seeds of cumin or coriander should be sprinkledon top of rye bread - the recipe indicates that you need to do this one hour before the loaf is ready. But it's easier to immediately add milled spices to the dough and bake with them, then you can put in the evening postpone the start of baking until the morning. It is baked according to the rye bread regime or, if there is no such program, as indicated in option 1.

I hope, at least one of these recipes will please you!