Rye bread: we bake at home. Video
Rye bread has a pleasant rich taste and is very healthy, especially if it is made by hand. Use a bread maker or cook a loaf in a regular oven. The main recipe can be varied by adding nuts, cheese, herbs, raisins and other delicious ingredients.
Baking rye bread has its own characteristics. Rye flour does not contain gluten, therefore it is used in combination with wheat flour. The optimal proportion for homemade bread is equal proportions of white and rye flour. The main recipe is based on water-based dough, but you can also bake a more delicious version by adding milk and butter. Usually, sweet additives are included in the composition of such bread: raisins, cinnamon, chopped dried apricots or dates.
Homemade loaves with onions and cheese
– 300 g rye flour; – 300 g of wheat flour; – 10 g dry yeast; – 1 teaspoon of sugar; – 1 teaspoon of vegetable oil; – 1,5 teaspoons of salt; – 50 g of cheddar cheese; – 1 onion; – 1 egg; – vegetable oil for frying.
Finely chop the onion and fry in hot vegetable oil until golden brown. Grate the cheese on a fine grater.
Mix dry yeast with sugar and a glass of warm water. Let the mixture sit for 15 minutes, then pour into a large bowl, add salt, sugar and butter. Add flour, add fried onions and knead to a soft dough. Knead until smooth, then cover with plastic wrap and heat. After 2 hours, the dough will rise with a hat. Crumple it and leave it on for another half hour.
If the dough is too thin, add more flour. Observe the proportions – rye and wheat flour should be taken in equal proportions
Divide the matched dough into two koloboks, arrange each in a loaf and place on a baking sheet, greased with butter and sprinkled with flour. Cover the baking sheet with plastic wrap and leave for 1 hour; during this time the loaves will double. Make parallel cuts on each with a knife. Brush the loaves with a beaten egg and sprinkle with grated cheese. Bake in an oven preheated to 220 ° C for 35–45 minutes. Put the finished rye bread on a wire rack and refrigerate.
– 300 g rye flour; – 300 g of wheat flour; – 10 g dry yeast; – 250 ml of milk; – 200 ml of water; – 1,5 teaspoons of sugar; -100 g butter; – 1 teaspoon of salt; – 0,5 cups seedless raisins.
Mix water and milk, heat slightly, add sugar and dry yeast. Stir the dough and leave for 15 minutes. Pour it into a bowl, add salt, softened butter and washed raisins. Pour flour in portions and knead the dough. Cover it with a towel or plastic wrap and let it warm.
Grease a refractory rectangular shape with butter and flour. Place the dough in it, cover with plastic wrap and let stand for 45 minutes. Lubricate the surface with milk, this will provide the bread with a beautiful silky crust. Place the dish in an oven preheated to 220 ° C. It will take about 45 minutes to bake. Remove hot bread from the mold and refrigerate under a towel.