Very tasty rye bread. A quick way to bake bread

Rye bread is certainly one of the most interesting products both in terms of taste and preparation.

It is very difficult to prepare, and many professional chefs consider rye loaves a masterpiece among their baked goods.

However, it’s definitely worth trying your hand.

If you scrupulously follow the recipes and adhere to all the nuances of the technology, the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does anything disappear from the table with such speed, but if the loaves are hot from rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - basic cooking principles

There are quite a few technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Dough made from rye flour is kneaded with yeast, kefir with or without added yeast, with specially prepared sourdough, or brewed.

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions specified in the recipe.

High-quality flour is always dry and soft. When you squeeze such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, a print pattern should remain on it.

Before kneading the dough, the flour must be sifted. Bread made from sifted flour turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which are not advisable to change.

Also, unless specifically stated in the recipe, do not change the temperature. When baking rye bread at home in the oven, you should strictly follow the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

Ingredients:

420 gr. quality rye flour;

50 ml non-fragrant, plant. oils;

150 ml low-fat milk;

130 gr. white flour;

“Quick” yeast – 1.5 tsp;

1.25 liters of purified water;

Table. spoon of white sugar;

One table. spoon of maltose molasses;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds – 3 tsp;

Dried cumin, seeds.

Cooking method:

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and pour in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After this, immediately begin preparing the dough. To do this, dissolve instant yeast in warm, but not hot, milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them as you go.

4. Add salt and stir it evenly into the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so lightly moisten your hands with vegetable oil during the process.

7. Cover the bowl with the dough with a cotton or linen towel and set aside to rise in a warm place.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Lightly knead the dough and, dividing into portions, place in prepared pans.

9. Turn on the oven and warm it up a little (up to 30 degrees), put the molds with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the risen bread with warm, never cold water, and sprinkle with the remaining seeds.

11. Bake this bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and finally for 19 minutes at 160 degrees.

Homemade rye bread in the oven

Ingredients:

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar – 2 tbsp. l.;

350 grams of baking flour;

Evaporated salt “Extra” – 10 g;

Good rye (dry) malt – 2 tbsp. spoons.

Cooking method:

1. Mix white flour (150 g) with malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring boiling water, stir the mixture well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stirring until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result will be a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mixture and knead into a stiff, non-stick dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and preheat to 220 degrees.

8. Punch down the increased dough with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20–25 minutes.

9. When the dough has risen, place the broiler in the oven and bake for 45 minutes.

10. Then take out the mold and remove the loaf from it, wrap it in a towel and leave for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, but you can also use it to make good homemade kvass.

Ingredients:

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

Cooking method:

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Add granulated sugar, stir several times, with short breaks, and cover with a cloth and leave for a day.

3. After the time has passed, stir in 2 more tablespoons of flour and dilute with water to the same thickness. Leave it for another day under a napkin.

4. Please note that the leaven should not be thick, so when adding flour, always dilute it with cold boiled water to the consistency of sour cream.

5. On the third day, the starter acquires the characteristic smell of sour bread, this is normal, this is exactly the result you need.

6. Add flour again, dilute with water if necessary and leave again for a day. The starter will be completely ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and cover the rest tightly and store it in the refrigerator.

8. The stored starter must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the oven with sourdough

Ingredients:

Purified water, boiled, cooled – 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of starter according to the above recipe;

A small pinch of coriander;

10 g salt;

50 grams of white granulated sugar;

Good malt (replaceable with dry rye kvass) – 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

Cooking method:

1. Combine half of the rye flour specified in the recipe with the starter and cooled boiled water. Stir so that there are no lumps and leave to rise for 5 hours. During the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the prepared dough.

3. Add spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it into greased molds and leave, covering the top of the molds with cotton or linen cloth (towels), for 3 hours. It is recommended to fill the forms one-third full with dough.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake for 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

Ingredients:

150 gr. white and 250 gr. rye, coarse flour;

Refined, unflavored oil - 1 tbsp. l.

200 ml of curdled milk, or sour kefir, low-calorie;

1 tsp. dry yeast;

Salt and granulated sugar - 1 tsp each.

Cooking method:

1. Warm fermented milk products to room temperature in advance.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Sift the rye and baking wheat flour into a mixing bowl, add the yeast little by little and mix well, stirring the yeast evenly through the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If during the kneading process you feel that it is becoming too tight, add a little water.

5. Properly kneaded dough turns out elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and let it rest for half an hour.

7. Pour in the oil little by little and evenly, knead with your hands until completely absorbed.

8. Then transfer the dough into a slightly heated form and leave, covered with a towel to “proof” for two hours.

9. Sprinkle the table with white flour, place the risen dough (noticeable by doubling in volume) on it, and form it into a round loaf.

10. Place it on parchment in a roasting pan and leave, covered with a towel, for half an hour for the final “proofing”.

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with dough in the oven, generously spray its walls with water.

Quick, yeast-free rye bread at home in the oven with kefir

Ingredients:

Curdled milk from “factory” milk, or medium-fat kefir – 200 ml;

White wheat flour - two glasses;

One glass of “coarse” rye flour;

0.5 tsp. baking soda;

A little mixture of aromatic “Provençal” herbs;

Evaporated salt – 5 g;

1 tsp. refined sugar.

Cooking method:

1. Mix slightly warmed kefir (yogurt) with soda and leave on the table for a quarter of an hour. You should not do this on the stove or in the microwave; it is best to do it on a radiator or by placing a container of sour milk in warm water.

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the increased volume of kefir and knead the dough, adding sifted flour very little.

3. Take the entire portion of rye flour, and first take one glass of wheat flour and then use it to adjust the thickness of the dough while kneading. It should be quite soft and non-liquid.

4. Cover a mold or roasting pan with parchment, transfer the kneaded dough into it and let it “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm radiator or on top of the stove, while turning on the oven to warm up.

5. Then make a longitudinal cut and a few more across the future loaf and place the pan with the dough in a preheated oven.

6. Bake the bread for half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until completely cooled.

"Karelian" rye bread at home in the oven

Ingredients:

100 grams of flour, rye;

A mixture of anise with cumin and coriander, approximately 8 g;

50 grams of malt;

300 ml water (in tea leaves);

Baker's flour – 650 grams;

10 grams of fresh (bread) or 5 grams of “dry” yeast;

250 ml water (in the dough);

50 grams of mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp. evaporated (fine) salt;

200 ml water (in dough);

80 grams of molasses.

Cooking method:

1. First, prepare the dough for the dough. Grind the seasonings in a mortar. Add all the rye flour, water and mix well, heat on low heat, or best of all in a water bath to 70 degrees. Then cover the container with the tea leaves with foil and place it in an oven preheated to 70 degrees for two hours. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the prepared tea leaves with a glass of cold water. Add the yeast, stir until it dissolves, and add the entire portion of wheat flour. Having finally mixed everything, let it sit and rise for four hours.

3. Before kneading the dough, soak the seedless raisins and dried apricots in boiling water for ten minutes. Drain the water, dry the dried fruits well, chop with a heavy sharp knife into about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the suitable dough.

5. Gradually adding wheat flour, knead into a loose, elastic dough. At the end of kneading, add the prepared dried fruits. Let the dough rise.

6. After two hours, move the dough onto the table and press it down a little with your hands to form a pancake. Then roll it into a tight log, pinching the edges with each turn.

7. Transfer the dough into a mold or simply onto a baking sheet, on parchment, to proof for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time – 1 hour.

Rye bread at home in the oven - tricks and useful tips

Do not over-proof the dough, otherwise it will tear during baking and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

To ensure that the bread rises evenly when baking, insert pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before placing the fryer with the dough, the walls of the oven are generously sprayed with water.

“Karelian” bread is very popular with children, you can experiment with the recipe to please your playful little ones. So, raisins and dried apricots can be easily replaced with candied citrus fruits, unless you need to slightly reduce their quantity. Rye bread with the addition of small pieces of hard marmalade is simply delicious.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. The loaf is formed by rolling two flat pieces of different colors into a roll. This bread is also very tasty with the addition of raisins, marmalade, fried nuts, or sunflower seeds.

Today, the love for everything natural and homemade is increasingly sweeping the world. More and more people prefer to prepare their own products, which in most cases are bought in the store: boiled pork, sausages, ice cream and, of course, bread. Moreover, finding recipes is not at all difficult.

Rye bread appeared in Russia in the 17th century; before that, only wheat bread was baked. But since then, black bread has been one of the favorites on the table. After all, it is both healthy (contains fewer calories) and tasty. And baking it is not as difficult as it seems.

Homemade black bread recipe

You can bake bread either in a bread machine or in a conventional oven. Only the dough preparation technologies will differ. In the first case, the housewife just needs to put the food in the oven and get a finished product. In the second, you will have to knead the dough yourself.

To make regular rye bread, you don't need as many ingredients as you might think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g wheat flour; - 180 g rye flour; - 1/2 tsp. salt; - 1/2 tsp. sugar; - 1.5 tsp. dry yeast; - 1/2 tbsp. baking powder. The indicated dosage of products is enough to bake one half-kilogram loaf of black bread.

Making bread is not difficult. If you are going to do everything in the oven, then simply load the products in the order indicated in the list. If you plan to prepare the dough yourself, follow the following recommendations. To begin, slightly heat the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products one by one and mix thoroughly. Don't forget to add milk and yeast here. Your main goal is to get a soft, elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place it close to the radiator. Beat it a couple of times and then you can start baking. Place the dough in the mold, let it rise a little and place in an oven preheated to 180–200 degrees. Leave for 40 minutes to an hour.

You can check the doneness of the baked goods by simply piercing it with a long toothpick. If after removing it from the bread there are crumbs left on it, then the baked goods are not ready yet.

To add a special taste to rye bread, you can sprinkle the dough (even before you put it in the oven) with caraway seeds. The taste of the product will be very interesting.

The recipe for traditional “Darnitsky” bread is as follows. For cooking you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp. dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp. salt; - 1.5 tbsp. powdered milk or cream; - 1 tsp. cocoa - 1 tsp. instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.

Sift the flour first. This is necessary so that it can breathe, and the dough will be more fluffy and the bread more spongy. Then lay out the ingredients to make the bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a hole in this mixture and add dry yeast, vegetable oil, water, and vinegar. Mix everything very well and let the dough sit. Then place it in a mold and put it in the oven. After cooking, let the baked goods cool and you can eat the bread.

“Borodinsky” is also one of the black breads. To prepare it, you will need sourdough (even if you make this bread in a bread machine). For a loaf weighing 750 g you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp. ground coriander; - 75 g rye flour; - 250 ml hot water. for the dough: - sourdough; - 135 ml water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g rye flour; - 75 g second grade wheat flour; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp. dry yeast; - coriander for sprinkling.

You can purchase specific products such as gluten, malt and dry sourdough in specialized bakery stores. Alternatively, you can order these products online

First, make a starter. Sift rye flour into a bowl, add malt and ground coriander, pour boiling water over it and mix everything thoroughly. Then leave to brew for 2 hours. It is better if during this time you place the starter in a place where it retains heat well - a thermos or a preheated oven.

Make the dough: stir the honey in the water, then add the cooled starter to it and add all the other ingredients. Knead soft and elastic dough. After kneading, smooth the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until done. Homemade variations of Borodino bread are no less tasty than store-bought ones.

What to consider when making your own black bread

If you knead the dough with warm water, you can use the accelerated baking mode (relevant for baking bread in the oven).

Remember that any additives to black bread can be used. If you don’t really like just rye bread, you can add cheese, fried onions, garlic, herbs and even sausage when kneading. The only thing to keep in mind is that this bread can be stored for only 2 days and only in the refrigerator.

If you are going to use pressed rather than dry yeast, first dilute it in warm water and leave it to ferment for 20 minutes in a warm place. This will be the main condition for delicious baking.

Do not immediately hide the prepared bread in a bag. Let him catch his breath. Otherwise, it will get wet and spoil. If stored correctly, homemade bread can be stored for about 4 days.

Step 1: Prepare the dough.

To begin, in a deep bowl, combine half a glass of clean warm water with milk, stir thoroughly. Then add dry yeast, sugar and 100 grams of rye flour. Mix well, then cover the bowl with a lid and leave in a warm place. for about 1 hour

. During this time, the yeast will ferment, and thereby the dough will noticeably increase in volume, become fluffy and soft.

Knead the dough that has risen during this time with your hands, but do not expect too high a rise; as soon as the “cap” of the dough appears, proceed immediately. Step 2: Prepare the dough. Then add another half a glass of warm clean water, salt, wheat flour, 200 grams of rye flour and 2 tablespoons of vegetable oil to the dough. After this, knead the dough with your hands for a long time and thoroughly. It should turn out very smooth, elastic and easily come off your hands.

Then, cover the bowl again, wrap it in a clean kitchen towel and leave

in a warm place for 2.5 hours so that the dough ferments and rises. Step 3: Form and bake the bread. After this time, punch down the dough. To make it more convenient to work with it, you need to lightly lubricate your hands and workspace with vegetable oil. Form the dough into a round loaf or oval loaf. Coat the finished product with vegetable oil using a pastry brush or your hands and place on a baking sheet. Cover the top with a clean kitchen towel and leave for another 1 hour . This is necessary so that the product fits and the dough is prepared for baking. If this is not done, the bread will not turn out fluffy and a lot of its taste will be lost.. But this is very inaccurate, since it all depends on the individual heating properties of your oven. The finished product should be browned, and its internal readiness can be checked with a match or toothpick. To do this, pierce the product with it: if nothing remains on it, then the dough is ready. And if pieces of dough stick to the wooden surface, then the heat treatment time must be increased even more.

Step 4: Serve the rye bread dough.

As soon as the bread is ready, remove it from the oven, transfer it to a clean kitchen towel, cover it on top and leave to steep for about 1 hour. Cut the cooled rye bread into portions and serve. You can eat it with anything: first and second courses. This bread is also ideal for making sandwiches and sandwiches.

Enjoy your meal!

It is especially useful to eat rye bread during a diet or if you adhere to the dogma of healthy eating. This is due to the fact that the fibers of rye bread contribute to the feeling of fullness, although in fact they contain very few calories. In addition, such a product is a kind of “janitor” of the body: it cleanses it and completely removes toxins.

Regular consumption of rye bread reduces the risk of cardiovascular diseases, as its trace elements balance cholesterol levels in our body. 6-8 slices of this bread a day will significantly improve your heart function. Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain various ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in egg, bread with cheese - you can’t count all types of bread. Some people like the recipe for white bread, while lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.

Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. A crustless “baker” can bake bread at home with a fragrant crust. We'll tell you the recipe, but you'll have to get the hang of it yourself.

Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.

Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.

This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.

Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino Bread, a recipe for French Bread, a recipe for Bread without Yeast or otherwise a recipe for Bread without Yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.

Rye bread is certainly one of the most interesting products both in terms of taste and preparation.

It is very difficult to prepare, and many professional chefs consider rye loaves a masterpiece among their baked goods.

However, it’s definitely worth trying your hand.

If you scrupulously follow the recipes and adhere to all the nuances of the technology, the result promises to be truly impressive.

Freshly baked bread has magical properties - rarely does anything disappear from the table with such speed, but if the loaves are hot from rye flour, then, as a rule, not a crumb remains.

Rye bread at home in the oven - basic cooking principles

All this diversity is united by two basic rules: the quality of flour and the exact observance of all proportions specified in the recipe.

Before kneading the dough, the flour must be sifted. Bread made from sifted flour turns out fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly designated proportions according to the recipe, which are not advisable to change.

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-fragrant, plant. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. spoon of white sugar;

One table. spoon of maltose molasses;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin, seeds.

1. Crush and grind 2/3 of the aromatic seeds in a mortar. Then mix them with malt and pour in half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them as you go.

4. Add salt and stir it evenly into the flour.

5. Then pour in the increased volume of the dough, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so lightly moisten your hands with vegetable oil during the process.

7. Cover the bowl with the dough with a cotton or linen towel and set aside to rise in a warm place.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Lightly knead the dough and, dividing into portions, place in prepared pans.

9. Turn on the oven and warm it up a little (up to 30 degrees), put the molds with the dough in it for half an hour for the second proofing.

10. Then grease the surface of the risen bread with warm, never cold water, and sprinkle with the remaining seeds.

11. Bake this bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and finally for 19 minutes at 160 degrees.

Homemade rye bread in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. Mix white flour (150 g) with malt and pour three hundred milliliters of boiling water over the mixture.

2. While pouring boiling water, stir the mixture well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stirring until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result will be a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mixture and knead into a stiff, non-stick dough.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and preheat to 220 degrees.

8. Punch down the increased dough with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.