Rye bread is a recipe for a bread maker

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

Now many people prefer to use special equipment for baking. If you pick a good recipe, then the rye bread will be cooked very delicious! Here are the three options tested 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 can make rye bread in the appropriate mode, you must select it from 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 prepare 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 dry kvass - pour 300 ml of warm (50 ° C) water, let it brew and cool slightly, pour into a bucket of bread;

- 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 (for the bread maker)

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

Necessary:

- dry yeast - 2 tsp;

- Flour bread baking rye bread - 420 g;

- flour flour 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 to your baker indicate the proper order of pawning products for cooking 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 leaves and water.

Seeds of cumin or coriander should be sprinkled with rye bread on top - the recipe indicates that it is necessary to do this an 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!