Homemade bread on rye leaven is a tasty and useful ingredient of any dinner. If you are tired of baking, this article will be very useful. Today we will share with readers a step-by-step preparation of the ferment for rye bread , and we will also learn to bake a soft, fragrant bread.
The recipe for cooking rye bread for bread
Ingredients:
- water - 500 ml;
- rye flour - 400 g.
Preparation
Baking rye bread on leaven will begin only on day 5, so you should gain a little patience and follow instructions as strictly as possible. First, we need 100 g of rye flour and 150 ml of warm water. We prepare the mixture in a consistency similar to dough for pancakes .
Next, we cover the container with gauze and put it in a warm place for a day. On the second day, stir well our ferment and add 100 g of flour and 100 ml of warm water. Then again, send the pan to a warm place. On the third and fourth day, we repeat the procedure. Finally, on the fifth day the leaven is ready and we can start baking bread.
And now it's time to learn how to cook unleavened bread on a rye starter, which will satisfy every gourmet and connoisseur of Russian cuisine.
Bezdorozhevoy bread on rye leaven
Ingredients:
- fermented rye - 700 g;
- rye flour - 600 g;
- wheat flour - 200 g;
- water - 500 ml;
- salt - 1 tbsp. l.
Preparation
In a deep bowl, mix rye, wheat flour and salt, then add the starter, mix all the ingredients and pour out the water. Then we knead the dough, then leave it for half an hour. Next, we divide the dough in half and cover the two forms for baking with foil. Now sprinkle the bottom with flour and spread the loaves.
From above also sprinkle the bread with flour and put the mold in a warm place for a couple of hours. After this time, we send both loaves to the oven heated to 150-180 degrees for an hour and a half.
And our next recipe will reveal all the secrets needed to make homemade rye bread with a dry sourdough. Cooking bread at home can quickly and carefree.
Rye bread on dry sourdough
Ingredients:
- wheat flour - 220 g;
- rye flour - 320 g;
- leaven dry - 1 tbsp. l .;
- sugar - 1 tbsp. l .;
- salt - 2 tbsp. l .;
- Butter - 2 tbsp. l .;
- dry yeast - 2 tsp;
- water 400 ml.
Preparation
Mix in a deep bowl of rye and wheat flour, dry yeast and yeast, mix thoroughly. Then add the softened oil, water, salt and sugar and mix the dough with a mixer for 10 minutes using different speeds. Then we remove the dough in a warm place for 45 minutes.
Then we form the workpieces. If desired, they can be sprinkled with flour. Formed bread rolls put on sheets and leave in a warm place for half an hour. Then we send the bread in a preheated oven to 220 degrees for about half an hour.
And finally we will get acquainted with one more recipe of fragrant bread, this time with additives.
Aromatic bread on rye leaven
Ingredients:
- rye leaven - 400 g;
- water - 200 ml;
- rye flour - 200 g;
- wheat flour - 100 g;
- flax flour - 20 g;
- oatmeal oatmeal - 15 g;
- malt - 15 g;
- vegetable oil - 2 tbsp. l .;
- sugar - 1 tbsp. l .;
- salt - 2 tsp.
Preparation
All the ingredients are placed in the breadmaker's capacity in the order indicated and mixed in paste mode, constantly assisting the spatula. Then leave the dough for an hour and a half, wait until it doubles. After that we continue cooking in the baking mode for an hour. Also, if desired, in the rye bread during cooking, you can add raisins, sunflower seeds, greens or walnuts.
The new ingredients will add spicy notes and perfectly complement the main dishes with a harmonious taste. You can also experiment with various spices, giving them a crisp crust.