The recipe for sourdough rye bread has long been passed down from generation to generation. It was black bread with a slightly perceptible sourness that was widespread in Russia, and today its popularity is reviving. A modern housewife manages to get delicious bread in a bread maker according to an old recipe, while the kitchen assistant takes on most of the work.
A simple recipe for sourdough rye bread in a bread machine
You will need:
- rye flour - 500 g;
- water - 250 ml;
- sourdough - 250 g;
- sugar - 15 g;
- salt - 10 g;
- vegetable oil - 2 tbsp. l.
First, warm the starter to room temperature. To do this, take it out of the refrigerator in advance and put it in a warm place for 2-3 hours. Heat the water a little and add salt, sugar there, stir until dissolved. Add the leaven. Put the liquid in the bread maker, you can put all the products in the bowl of the bread maker at once.
Pour in oil. The amount may vary slightly. The structure and taste of the baked bread depends on how much of it is in the composition. Each housewife with practice determines for herself the optimal amount and type of oil: refined or not, sunflower or olive, etc.
Add rye flour. If necessary, stir the contents of the bowl a little, as not every technique can break all the ingredients well and get a high-quality homogeneous mass.
Now set the kneading mode. It all depends on the model of your bread machine. It is desirable that the temperature is not too high, otherwise the starter may lose some of its properties. Even the simplest batch will do.
Once the dough is ready, you can shape the shape you want with your hands and then send it back to bake. This will make the shape of the bread more even. Remember to remove the stirrer from the bottom of the bowl. If desired, cover the dough with a bag and place it in a secluded place so that the batch rises better. But this is optional.
Set the bread to be baked using the setting that best suits your bread maker. Before the ready signal, the house will fill with the delicious smell of fresh baked goods. Cool the finished bread and wrap it in a bag or towel to keep it dry.
Sourdough rye bread in a bread maker, like in a store
The bread will actually look like a store-bought bread, but the product prepared at home will be healthier and softer. If desired, you can add peeled seeds or nuts to it to taste.
You will need:
- rye flour - 300 g;
- wheat flour - 300 g;
- warm water - 500-550 ml;
- rye flour sourdough bread - 4-5 tbsp. l.;
- salt - 1 tbsp. l.;
- vegetable oil - 2 tbsp. l.;
- seeds or peeled nuts to taste.
Remove the leaven from the refrigerator so that it is warm by the time the dough is kneaded. It cannot be heated, so leave it at room temperature for 2-3 hours.
In a deep bowl, stir all the bulk ingredients into a homogeneous mixture. Add seeds and chopped nuts there as desired.
Pour water into the bowl of the bread machine, add oil and sourdough. Next, introduce the free-flowing mixture, stirring everything slightly to avoid lumps. This will allow the dough to rise properly.
Set the dough to rise in the bread maker at the desired setting. After that, set the bread to bake, also in a setting suitable for your appliance. Healthy sourdough rye bread in a bread maker is ready.
Rye yeast-free bread sourdough in a bread maker
You will need:
- wheat flour - 220 g;
- rye flour - 480 g;
- suitable yeast-free sourdough - 200 g;
- purified water - 500 ml;
- odorless vegetable oil - 55 ml;
- coarse salt - 25 g;
- sugar - 65 g;
- cumin or coriander to taste;
To make this recipe rye bread, use yeast-free rye bread starter. If you wish, you can prepare it yourself in advance. In addition to rye flour, wheat flour is also present in the ingredients, so that the bread maker can independently cope with the batch. Indeed, with bread that consists entirely of rye flour, the dough when kneaded is too viscous, and it is very difficult for the device to collect it into a whole lump.
Therefore, if you are categorically against adding wheat flour to the bread, you can help the device during kneading. To do this, you will need to stop the process, open the lid of the device and pick up the bread mass from the sides using a spatula. Also, when making bread only from rye flour, you will need to increase the amount of sourdough from the specified one in the given recipe by about one and a half times, respectively, you need to reduce the amount of water.
If you cook bread in the device, replacing part of the rye flour with wheat, then the bread maker will cope with the kneading on its own and it will not need your additional help in the kneading process.
To make sourdough bread according to this recipe, you will need a bread maker, the function of which includes the ability to set the operating mode individually. The fact is that the standard programs of conventional bread makers are only suitable for classic yeast bread baking. Therefore, find out in advance the capabilities of your kitchen unit.
Pour purified water, vegetable oil and the matched sourdough into the bowl of the bread maker. Sift both types of flour there (or one), add salt, sugar and, if desired, cumin or coriander. Place the bowl in the device.
Select the individual mode: the time of the first batch is 15 minutes, the time to rise is 4-4.5 hours (without kneading), the baking time is set to 1.5 hours. Turn on the bread maker and wait for the end of the whole process. Immediately after the ready signal, remove the baked goods and let cool.
Sourdough for rye bread at home
The classic liquid rye sourdough recipe comes in handy for any baked goods where you would like to replace yeast in the composition.
You will need:
- 2-3 liter glass jar;
- 100 g rye flour;
- 150 ml of water.
Wash and dry the glass jar, pour the specified amount of rye flour into it. Heat the water to a barely warm state, to about 25 ° C. This is necessary for the formation of beneficial lactic acid bacteria to start.
For the first stage of preparation of the starter culture, measure out as much water as indicated in the ingredients - 150 ml. Add water to flour and mix thoroughly so that no lumps remain. It is more convenient and best to use a long-handled wooden spoon. The resulting mass in consistency and density should be similar to medium fat sour cream.
At the first stage, the rye sourdough is just starting to ferment and become saturated with live bacteria. Therefore, it is very important to carry out the process in a warm place. Cover the jar with the flour and water mixture loosely and wrap it in a towel. For the formation of lactic acid bacteria, in addition to heat, oxygen and the absence of direct sunlight are required.
If the starter culture process takes place during the cold season, place the jar with the mixture near a direct heat source, for example, next to a radiator or stove. Just not in a dense, liquid base cannot be put on the battery itself, otherwise the bacteria in it will die from too high a temperature. You can put the container with the mixture in the turned off and completely cooled oven by closing the door.
After adding the rye sourdough, leave the jar with it to stand for one day. The sourdough is formed and gains strength gradually due to the multiplication of beneficial lactic acid bacteria. Next, you can take a few spoons of the ready-made base for making recipe-free bread without yeast. Using a portion of the sourdough in the baked bread, add a fresh batch of flour and water to the remaining portion. The base will get stronger and the sourdough bread will get better.
