A variety of bakery products, presented on the shelves of shopping centers, continues to beckon with its aroma. However, nothing could be better than homemade bread cooked in a bread machine, oven or slow cooker. Consider successful recipes for baking bread with rye sourdough.

Classic rye bread sourdough in a bread maker

A bread machine saves a lot of time when cooking. It is only necessary to properly prepare the ingredients.

So, the necessary products:

For sourdough:

  • 160 grams of rye flour;
  • 50 grams of sugar;
  • 14 grams of yeast.

For bread:

  • 50 grams of milk powder;
  • 50 grams of sugar;
  • 10 grams of salt;
  • 5 grams of cocoa powder;
  • 5 grams of instant coffee;
  • 160 grams of rye flour;
  • 185 grams of wheat flour;
  • 60 grams of sourdough;
  • 7 grams of dry yeast.

Rye sourdough recipe:

  1. To prepare the yeast, mix rye flour with sugar and 14 grams of yeast. Pour in warm water. The dough should look like sour cream. Sourdough matures around eighteen hours.
  2. When the yeast is ready, start baking. Pour water into a bread machine, pour salt, sugar, milk powder, coffee and cocoa. The last two products, by the way, are optional, but they give a rich color.
  3. Pour in rye and wheat flour, put the sourdough on top, pour in the yeast. Recommended baking mode - “Rye bread” or “French roll”.

Cooking in a bread machine takes three and a half hours. The result is crispy flavored pastries, which has certain advantages over store products.

How to make in the oven

If you don’t have a bread machine at home, use an oven. By the way, you can make wheat bread on rye sourdough.

 

For baking, take:

  • 220 grams of wheat flour;
  • 150 grams of rye sourdough;
  • 100 milliliters of milk;
  • a tablespoon of sugar;
  • a tablespoon of vegetable oil;
  • a teaspoon of sour cream;
  • a teaspoon of salt;
  • half a teaspoon of white and black sesame seeds.

How to cook wheat bread with rye sourdough?

  1. In a bowl put rye sourdough, pour it with slightly warmed milk. Flavor with sour cream.
  2. Thoroughly mix the mass, pour salt and sugar. Fill with oil. Stir again.
  3. Pour the sifted flour in portions. Sometimes more flour may be required than indicated in the recipe.
  4. Knead the dough with your hands for fifteen minutes. It will be sticky, but at the same time it should keep the given shape. Cover the dishes with foil, let stand warm for an hour and a half. After 45 minutes, mash the dough slightly, remove for the same time.
  5. Give the dough the desired look and place it in a greased baking dish. Cover with a towel and put in a warm place. Allow to stand for four hours.
  6. When the dough becomes two to three times larger, heat the oven to 240 degrees. If you need a crisp - spray with water. Sprinkle with sesame seeds.
  7. Maintain a temperature of 240 degrees for ten minutes, then lower it by 40 degrees and leave to bake for half an hour.
  8. Remove the dishes from the oven, allow to cool.

Baking in the oven, of course, takes longer than using a bread machine, but the product comes out tender and it will definitely appeal to all family members.

Sourdough rye bread in a slow cooker

Bread can be baked in a slow cooker, you only need to choose the right cooking mode and adhere to the execution technology.

Products:

  • one and a half tablespoons of barley, wheat and rye flour;
  • two glasses of water;
  • 5 grams of coriander;
  • the amount of leaven is selected at the discretion of the hostess;
  • 5 grams of salt;
  • 10 grams of sugar.

Rye sourdough bread recipe:

  1. Salt water, add sugar, coriander and sourdough to it.
  2. Sift the flour thoroughly, mix well and pour into the liquid. Achieve uniformity.
  3. Lubricate the multicooker bowl with butter and put the dough inside. Allow to stand for half a day.
  4. Set the “Baking” mode for an hour.

If desired, you can add nuts, sesame and dried fruits to the dough to increase the taste of the product. Bon Appetit!

Choux pastry

Custard rye bread is no worse than usual. Some people like him even more. Cooking is a bit more complicated than simple rye baking, but it's worth it.

A set of products for:

Sourdough:

  • 70 grams of mature sourdough (100% humidity);
  • 70 milliliters of water;
  • 110 grams of rye flour.

Infuser:

  • 60 grams of rye flour;
  • 30 grams of red malt;
  • a pinch of crushed cumin;
  • 230 milliliters of water.

Test:

  • 215 grams of sourdough;
  • 260 grams of tea leaves;
  • 300 grams of rye flour;
  • 120 milliliters of water;
  • 8 grams of salt;
  • a pinch of caraway seeds.

Step-by-step instruction:

  1. Mix water with 70 grams of sourdough, add 55 grams of flour and mix. Then add another 55 grams of flour, mix again and leave warm for four hours. The product will double in volume and will be sour.
  2. For brewing, divide the flour into two parts: one fifty grams, the second ten. Pour boiling water over the first portion. The flour must go. Pour in a second portion of flour, a pinch of caraway seeds and red malt. Stir and let stand for a couple of hours. The temperature of the product should not be higher than forty degrees.
  3. For the dough, mix in a deep dish flour, sourdough, tea leaves, salt and water. Achieve uniformity of the test, which in the end is sticky and soft. Lubricate another bowl with oil and pour the dough into it. Tightening the film, let stand for a couple of hours.
  4. Moisten a plastic cutting board and put the dough on it. Wet your hands and give it a loaf shape. Put the loaf in a greased form. Smooth the surface with a damp spoon, cover with a film and let stand for an hour.
  5. Sprinkle the dough with water, sprinkle with caraway seeds. The first five minutes the oven temperature should be 250 degrees, then it must be reduced by 50 degrees and left for an hour.

A bakery product turns out to have an unusual taste. This is the kind of bread eaten in the pre-war time.

Homemade hop yeast bread

Bakery products based on hop yeast are rightfully considered the most useful. It is best to take hops collected in August, but you can use the pharmacy component.

We will cook in the bread machine.

Product Set:

For sourdough:

  • two tablespoons of hops;
  • 200 grams of rye flour;
  • a tablespoon of unrefined sugar.

For the product itself:

  • water and milk in a ratio of 1 to 1 (so as to get 380 grams of liquid);
  • two tablespoons of sugar;
  • a pair of chicken eggs;
  • 90 grams of sourdough;
  • 150 grams of wheat flour;
  • 300 grams of baking flour;
  • bran, caraway seeds and coriander for a total of 50 grams;
  • two tablespoons of vegetable oil;
  • a teaspoon of salt.

Work order:

  1. For the dough, mix the yeast, milk, water, two tablespoons of sugar and a couple of eggs. Pour the mixture into the bread machine. If the yeast is young, you can add yeast.
  2. Combine wheat and baking flour, bran, caraway seeds and coriander. Pour the dry mixture into the bread machine.
  3. Salt the mixture and add oil to it.
  4. Set the "Dough" mode. The result is a smooth bun, easily behind the bucket of a bread machine. If the resulting dough is very liquid and sticky, add portionwise flour (for a tablespoon), achieving a reduction in stickiness.
  5. Leave the dough for 5-6 hours, it should rise very much.
  6. Set the "Baking" mode. When the bread is ready, wrap it and allow to cool.

The result is a tasty and healthy product. Its undoubted advantage is that the leaven is prepared only once - then you just need to take care of it and "feed" it.

As you can see, making bread yourself is not so difficult. Yes, you’ll have to tinker with a little leaven, but the product turns out to be crispy, tasty and not as harmful as the store options. Bon Appetit!

Similar:More from the author: