Modern recipes of rye bread for the bread maker

Rye bread contains less calories than wheat, and its nutritional value is higher, since it has more vitamins, amino acids and trace elements in its composition. However, it should be remembered that such pastries have a high acidity and are poorly absorbed, but all this does not take away its popularity, a large number of people prefer to regularly eat this bread.

Before considering the recipes of rye bread for the bread maker in this article, it should be said that its preparation has some features. So, the flour from the rye does not contain gluten, so the dough does not need to be mixed for a long time. In this case, it always remains sticky, in addition, its consistency should be liquid, only then you can get a good porous baking.

Of great importance here is also the leaven, used instead of yeast. It plays stronger, so that the dough does not peroxidise, the bakery reduces the time for proofing, set a low temperature for lifting the dough and high during baking of the product.

Consider some recipes of rye bread for the bread maker.

1. Bread at leaven

The leaven is prepared for several days.

Ingredients: one hundred grams of rye flour, one hundred grams of warm water.

Flour mixed with water, cover (you need to leave a small gap), put in a warm place for three days, stirring occasionally. With the appearance of bubbles and acidic odor add one glass of flour and half a cup of water, mix well and leave for another day.

Then you can prepare rye bread in the bread maker (the recipe is given below).

Ingredients: three hundred grams of rye flour, three hundred grams of water, one spoon of salt, one handful of seeding and greens, spices.

Take a hundred grams of leaven, flour and water, mix and put for six hours in a warm place. Then again add a hundred grams of flour and water and leave for another six hours. Then again add a hundred grams of water and flour and leave for four hours. An important point here is that each time you need to reduce the temperature at which the opara should stand.

Now two hundred grams of the finished dough is put in a cold place, and the rest is placed in the bakery, adding half a glass of water, salt, three glasses of flour, sifting and greens. Bake like plain bread.

2. Rye bread in the oven (cooking recipe)

Ingredients: three hundred and fifty grams of rye flour, one hundred grams of wheat flour, two hundred grams of water, one packet of dry yeast, two tablespoons of sugar, half a spoonful of salt, two tablespoons of olive oil.

All the ingredients, except olive oil, mix and knead the dough, adding oil at the very end of the knead. From the finished dough form bread and bake in the oven until a ruddy crust is formed.

Apparently, the recipes for rye bread for a bread maker are not that difficult. The main thing is to use the ingredients in the right proportions. It should also be emphasized that the starter should be stored in a glass container without closing the lid for two weeks. From time to time it is "enlivened", selecting part of the leaven for cooking, for example, pancakes, and replacing it with a portion of water and flour.

Recipes of rye bread for the bread maker Can be found in cookbooks or on the Internet. The main thing is to cook with love, then you can get delicious, aromatic pastries.