Any bread can be cooked independently at home. Today we will tell you how to make pastries from rye flour using a multivark.
The simplest recipe for delicious bread in a multivariate
Ingredients:
- rye flour - 470 g;
- wheat flour - 90 g;
- whole milk - 320 ml;
- water 95 ml;
- granulated sugar - 10 g;
- rock salt - 25 g;
- dry yeast - 10 g;
- sunflower oil or any other for lubricating hands and multicasting.
Preparation
When preparing the dough for bread, we will initially prepare all the dry ingredients. Flour, both rye and wheat, must be sifted and mixed in a bowl, while adding dry yeast, granulated sugar and rock salt. Separately in the scoop we connect the whole milk and the purified water and warm the mixture a little to a pleasant hand of warmth. Now we pour the liquid base to the dry components and produce the knead. First, we mix the mass with a spoon, and then spread it on the flour-dusted table and decorate the dough, achieving an elastic and dense texture. In order not to have to add extra flour, thereby weighting the dough, we grease the palm of the hand with vegetable oil without a smell from time to time.
We have a flour bowl decorated in a bowl under a towel and let it come for fifty minutes. Now we knead it, we put it in an appropriate shape and put it into an oiled multicast-glass. After the workpiece is doubled in size, turn on the device in the "Baking" mode and cook the bread for an hour. Minutes through forty the product must be turned over to the other side.
Bezdorozhevoy rye bread in a multivark - a simple recipe for raisins
Ingredients:
For a raisin starter:
- rye flour - 155 g;
- water is warm - 115 ml;
- granulated sugar - 25 g;
- raisins - 1 handful;
For the test:
- raisin starter - 125 g;
- rye flour - 340 g;
- water - 245 ml;
- granulated sugar - 30 g;
- rock salt - 10 g;
- coriander or cumin - to taste;
- sunflower oil or any other for lubricating dough and multicasting.
Preparation
For a raisin starter, pour the sliced unwashed raisins with warm water, add sugar and rye flour, mix well and have the preparation in the warmth for one or two days.
On the readiness of the ferment, which can be determined by a pronounced sour smell and frothy cap, we proceed to the preparation of bread. For this, a hundred grams of rye flour is mixed with warm water and leaven and placed in a warm (ideally in a warm oven) for fifteen hours. After a lapse of time, add the rest of the sifted flour, salt, sugar and spices to taste, mix and shift the dough into the oiled form of the multivariate. We smear the surface of the dough with oil and leave in the warmth for another six hours. After that, we install the container in the device, select the "Bake" program and prepare the bread within an hour, after forty minutes turning the product over to the other side.