My family really loves rye-wheat and rye breads, i.e. those in which the content of rye flour is from 60 to 100 percent. Such breads are baked slightly differently than wheat breads. And it is about the technology of baking such breads in a bread machine that I want to talk about.

Several years ago, having bought a bread machine, I remained in a state of shock for a long time from the abundance of information and my own helplessness. It seemed like I would never be able to figure it all out. The advice of experienced people often contradicted each other, and the goal of baking delicious and beautiful bread seemed unattainable. But, by my nature, I am a stubborn person! And that's what worked in the first place. ;)

That's why: Rule One! Never give up! Don’t give up, but continue to look for YOUR bread again and again!

I warn you right away: for some, the path to their bread will be long and difficult. But only by hitting your own bumps can you learn something!

Therefore, Rule Two: take a handwritten notebook with you to the kitchen, and write down your comments on each recipe in it each time.

It is immediately necessary to firmly understand that not a single recipe is an axiom!

Even GOST recipes, for example, do not indicate the exact amount of water. Remember? In old cookbooks, the recipes often contained the phrase: flour - how much dough will take! After all, flour is different! Even flour of the same type differs in moisture content. Therefore, it is difficult to indicate the exact amount of flour or water in recipes. But we will talk about this a little later and in more detail.

It’s not for nothing that I gave links at the beginning to the journals of two luminaries of bread baking. Read them! Let, at first, it seem like books from the “1000 and One Nights” series! After all, luminaries bake rye bread exclusively with sourdough, and this very sourdough seems at first to be a terrible beast. And if you also have a hare in your soul who panics every time, then you and I are on the same path! Let's go side by side in small steps from simple to complex...

In the topics of the breads that I baked, people ask the same questions, so I decided to collect all the answers together. And, excuse me.., but I will focus only on my recipes, because it is always better to talk about what you know and can do. :)

It was a saying... Let's move on to the fairy tale...

We immediately determine the stages of the path, guided by the same principle - from simple to complex!

1. First, learn how to bake bread with dry yeast. Then - on the “wet” ones. Then I baked bread on a piece of old dough (self-fermented) - . And only then was it ripe for sourdough.

2. Gradually increase the content of rye flour in the dough. First, learn how to bake bread with 60% rye flour.

This was my first bread. Then I still didn’t know a lot (in particular, that there is no gluten in rye dough, and therefore it doesn’t need a long knead, there’s nothing to develop there!), so the technology of Darnitsky and subsequent breads with b O higher content of rye flour: , , differs from later breads: and . There is little rye flour in Darnitsky, which is why the technology with a long knead was suitable. After all, at the same time, wheat flour worked, developing gluten. So, by a lucky chance, my first experiment turned out to be successful!

3. Bake bread in the oven.

This is how it was for me... But for you everything can be different... if you are braver and more talented...

So we chose the recipe. We collected all the necessary ingredients and utensils on the table. Then we poured everything into the oven and sent the dough to knead. We remember that rye dough does not require long kneading. We just need all the ingredients to mix well. (An important point! Due to poorly mixed dough, the bread may turn out to be “lumpy”!) For myself, I chose a kneading time on the Pizza program of 15 minutes. Next in the program there is a pause before the second batch. Well, at this moment I turn off the program with the Stop button. And I leave the dough to rise (proof) in the oven turned off with the lid closed until it increases (rises) by 2 - 2.5 times. This can happen after 40 minutes or after 4 hours depending on the room temperature and the strength of the yeast. Why on Pizza? Well, I just like this program. On Pelmeni the dough is more lumpy...

What should a rye bun be like?

It shouldn't be liquid. More like matte. It is denser than wheat, but also moister. It sticks to your hands (and to anything in general!!! Funny). The more rye flour, the more sticky it becomes.

When kneading, the dough under the kolobok is slightly smeared into a small circle-puddle.

The circle under the kolobok will be much smaller in case b O higher content of rye flour.

Dough after proofing. It's time to turn on the Baking!

But there is not enough water in this kolobok. The roof may end up with cracks. I would add 10 ml.

My advice: when baking rye bread, do not add water (liquid) to the dough in the full amount written in the recipe. For example, the recipe calls for 420 ml of water. In this case, I immediately pour 400 ml into the bucket, and I have 20 ml in a glass at the ready, just in case. Nearby is a bag of rye flour. When kneading occurs, I figure out from the state of the kolobok what exactly it wants... If I add something to the kolobok, then while kneading I cover the bucket from above, lying flat (flat) with a plastic bag (someone covers it with a towel, but I cover it with a bag, I wouldn't mind throwing it away...)

It happens that when kneading, the dough does not want to come together into a bun, but spreads out over the bucket and sticks to the walls. We need help! ;) Take a silicone spatula in your hands and push the dough towards the center. Try this option, you might like it: add half of the vegetable oil included in the recipe towards the end of the kneading, about five minutes before the end of the process. Then the bun will stop sticking to the bucket and will be shiny and round.

Sometimes after formation the bun turns out to be angular. Then, immediately after kneading, before proofing, we wet our hands in warm water and smooth his crest. We try to do this kindly and tenderly, at the same time you can whisper something good to him, because “a kind word is also pleasant for a cat!”

Supplements

Often “special additives” are present in rye bread recipes. And the question arises: why the hell are they needed and is it possible to do without them? Oh, yes easily! You just need to figure out what additive does what and try to find a suitable replacement.

Panifarin (gluten) or gluten added to all rye breads from two to four teaspoons, depending on the amount of rye flour in the recipe, for better rise of the dough and fluffiness of the bread, because rye flour does not contain this gluten.

Dry starters:

Extra-R- with the taste of malt, gives the bread a richer color and a malty, sweetish taste. Add 1-1.5 tsp.

Agram- white sour dry sourdough, gives rye bread this very “sourness”. Add one teaspoon, and then there is no need for vinegar. Let's try the bread and decide for ourselves - maybe it needs a little sourness. Next time we’ll add another half a teaspoon (and so as not to forget, we’ll write it down in a notebook!). But these two additives are simply called dry starters; in fact, they are essentially just flavoring additives and they cannot replace real starter.

Malt, well, the taste of malt is familiar to many... Kvass, dark beer, breads: Borodinsky, Riga and Zavarnoy. In addition to the pronounced rye taste, it is what gives rye bread its dark color.

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 grams. This is for pomp. Agram gives sourness, instead vinegar or lemon juice, or ascorbic acid (and ascorbic acid gives an additional lift), even grated sour apple can be added (acid plus lift), even jam. You can replace the water with potato broth - also for lifting. Maybe for serum. You can use kefir or fermented baked milk (it’s better to dilute them with water first). You can mix 50 grams of cottage cheese with water - and off you go! Extra-r adds additional color. If you take buckwheat honey or brown sugar instead of sugar, the same thing will happen. Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which contains hops and malt. Just read the ingredients of what you are replacing. If there is sugar in the recipe, then it should be reduced in the recipe.

Now a little more about proofing. If you want to achieve a beautiful and convex roof, you also need to be very careful here! The proofing time will not take an hour or two, but as much as is needed in each specific case! The guideline is to increase the test by 2-2.5 times. It’s important not to miss the moment! For poorly risen bread will be unbaked inside, and overstuffed dough will look like a sponge - with holes that are difficult to fix, and bread after Baking will end up with a concave roof.

Advice from Andreevna:

Quote

After 1.5 hours (I didn’t look there), it went up under the roof and was all nostrils, it had obviously stopped standing. I set him down a little (turned the pizza on literally 2-3 turns of the spatula to deflate the dough) and left it to rise again, but then I was already watching him. It rose a little above half the bucket, and I turned on the baking. Everything worked out, the bread turned out!

Therefore, we will periodically stop by and check how our dough is doing? This must be done very quickly so that a draft does not blow on the risen dough, otherwise it will settle. Rye dough is very capricious!

Tip: if the room is cool, the bread will take longer to rise. To speed up the process, you can take out a bucket of dough from the HP, cover it with film and put it in the oven for proofing time with the light on. (The oven itself is turned off!).

The dough has risen. Can be used for baking. But for beauty, you can grease the roof before baking. The bread is greased quickly and gently, without pressing, using a silicone brush with either a beaten egg or yolk - for me, these are the best options... And also with warm milk, paste, egg + sour cream, egg + milk, egg + tablespoon milk + tbsp. oil growth...

Then the top crust will be shiny and dark...

Using the timer button, set the baking time to 60-70 minutes. The more rye flour, the longer it will take for baking. Well, accordingly, 600 grams of flour takes more time than 400.

Is it possible to bake rye bread using automatic programs? It's possible, of course. But in this case, we end up with a “pig in a poke.” After all, no one made bread beautiful and no one put their soul into it... What grew, grew!

Warm rye bread cannot be cut! You need to let it cool completely on a wire rack, covered with a linen towel, because until the very end of the temperature drop, the ripening process inside the bread continues!

And finally...

Taste is a delicate matter! Don't be afraid to change anything in the original recipe to suit your taste.

You've baked and tasted your bread... Do you like it saltier? Write down in your notebook that next time you need to add half a teaspoon more salt. Do you like herb bread? Feel free to pour in without asking anyone! Change everything to your taste... but a little at a time, don't overdo it! Good bread to you! :)

P.S. This article mainly concerns baking yeast rye bread in a bread machine. Sourdough bread and bread baked in the oven or slow cooker have their own “secrets”.

From the 1960 Concise Encyclopedia of Home Economics entry on Bread.

Cutting into a cooled loaf of good bread, you can see the same small pores - this is finely porous bread. If the dough is not fermented enough, is poorly kneaded, or the flour is of poor quality, then the bread turns out with large, uneven pores, and sometimes the dough is not suitable at all. When the dough is under- or over-acidified, when the flour is rotten, or when freshly baked bread has been crushed, the crust comes off the bread.

The correct ratio of flour and water in the dough (i.e., normal dough consistency) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the crumb of the bread will be dense, with cracks, and quickly become stale; in the second, the bread crumb turns out damp and sticky.

The readiness of the dough or dough is determined by the height of rise, the elasticity of the dough, and the fermentation time. The quality of the dough can be judged by its elasticity: if you lightly press the dough with your finger and release it, then if the dough is insufficiently fermented and not ready, the hole quickly becomes level with your finger; with normal readiness, the hole levels out slowly, but if the dough is over-fermented, the hole remains.

Well-fermented dough has a convex shape, a strong alcoholic odor and good porosity. A flat surface, sour and unpleasant odor indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out whether the bread has risen enough, you can make a test: place a piece of the prepared dough in cold water. The piece first goes to the bottom, and if it floats to the top, then the dough is ready.)

The surface of the baked bread should be lightly moistened with hot water, then cover the loaf with a clean, dry linen napkin. At the same time, the crust becomes softer.

Bread is the head of any Russian feast. The respectful attitude towards bread in Rus' was expressed in the fact that in the absence of an icon they prayed for it. We serve it with first and second courses, and sometimes it can replace breakfast and afternoon snack. Make easy, crispy bread in a bread machine - simple and delicious recipes are presented in this article.

Rye bread in a bread machine

We will need:

80-100 g of fresh pasteurized milk;
300 g wheat flour;
add less rye flour – 250 g;
1 tsp yeast;
1 glass of drinking water;
salt and sugar to taste.

When preparing rye bread, you can also use coriander, pumpkin and sunflower seeds, caraway seeds, small nuts, etc. if desired. What makes rye bread very aromatic and tasty is malt.

Next, load the ingredients in the order recommended for your oven model. You need to load the dry ingredients first (flour, salt, sugar, malt, yeast, spices), then the liquid ones (milk, water), or vice versa.

After all the components have been placed in the container, you need to install it in the bread maker body and select the “French bread” mode. Cooking time – 4 hours. Instead of this mode, you can choose another one, but it should also be long in time.

While the dough is kneading, it is necessary to control the process. At the first kneading, the dough should be plastic and absorb all the flour. If there is any flour left, pour a little water into the container. When, on the contrary, the dough spreads, add a little flour.

At the end of the kneading mode, be sure to close the lid.

Yeast-free cooking recipe

Take:

600 g of rye flour (or 400 – wheat, 200 – rye);
a handful of bran;
300 ml of sour milk (warm slightly, but so that it does not curdle; if desired, milk can be replaced with water);
a third of a glass of unrefined oil;
soda on the tip of a knife;
add salt and sugar to taste;
2 tbsp. sesame, which can be replaced with cumin, pepper.

Borodino bread is incredibly tasty and healthy, especially if you bake it yourself. Modern manufacturers have come up with a special device that greatly facilitates the cooking process, and it is called a bread maker. There are different recipes for making rye bread in it. You definitely need to get to know them.

How to bake rye bread

There are several tips and secrets that will help you make your baked goods perfect:

It is best to make homemade sourdough bread, but if you are just learning, it is better to bake it with yeast. Move on to more complex recipes later.
Rye itself contains some gluten, or gluten, which is responsible for the viscosity of the dough. This substance can be added separately to change the taste of baked goods.
To make it easier to learn how to bake, first mix rye flour with wheat or some other flour. Use a ratio of 60:40%, gradually change it.
Reserve some water from the portion indicated in the recipe. Then you can add it if the dough is not kneading well.
Do not cut the baked goods while they are hot, as they continue to cook even after the appliance is turned off. First, cool the loaf, not in the appliance, but on a wire rack under a natural cloth. If you don't wait for it to cool, the dough may stick to the knife. It's best not to touch the loaf for about an hour. The only exceptions are bread makers with a temperature preservation function. The product can be kept in them for some time.
If you want to make baked goods darker, you can add a little instant coffee. A drop of apple cider vinegar can be used to add a sour taste. Many people add malt or a mixture to make dry kvass. Some housewives simply rub a small piece of apple to replace vinegar.
If you don’t have vegetable oil at home for the recipe, replace it with melted butter.
The cooking liquid (milk or water) should be slightly warm.
Store the product at room temperature for no more than three to four days.
Follow the exact dosages indicated in the recipe.
It is advisable not to open the lid of the appliance during cooking.
The product will be dense, don't be upset if it doesn't rise too much. It shouldn’t be lush and airy.

Recipe for bread machine made from rye flour

There are a huge number of options for preparing such baked goods. By adding different ingredients, you can give it new flavor notes and make it more aromatic. Spices, herbs, flax seeds, cumin, cardamom, and sesame are perfect. Some housewives add vegetables, cheese, ham, herbs, and garlic. Kvass or dark beer gives a special taste to baked goods. If you don’t know how to bake rye bread in a bread machine, try several recipes at once and choose the best one.

Sourdough

The cooking process is divided into two stages. First make a starter using the following ingredients:

peeled rye flour – 0.1 kg;
water – 100 ml.

Preparation:

Heat the water to 40 degrees and mix the ingredients. Cover, but not tightly, keep warm. Stir once a day.
On the second or third day, the starter will begin to ferment, bubbles will appear, the consistency will change, and it will become much larger in volume. When this happens, add 0.1 kg of flour and 0.1 liters of warm water per day. In this case, take half of the old mixture and throw it away.
You can bake bread with four-day sourdough, but it will be tastier if it sits until the sixth day. By adding ingredients regularly and discarding some of the starter, you can use it for about 15 loaves.

Products for rye bread in a bread machine:

sourdough – 0.4 kg;
warm water – 160 ml;
peeled rye flour – 400 g;
salt – 10 g;
sugar or honey – 15 g;
vegetable oil – 25 ml;
spices or other additives - optional.

Sourdough rye bread is prepared in a bread machine as follows:

First add water and oil to the bucket, then all the dry ingredients. The last thing to put into the container is the starter.
Set the top to medium brown.
Based on the model of your bread machine, select the appropriate program. Gluten-free mode may be suitable. Cooking time should be 3.5-4 hours.
When cooking is complete, place the loaf on a wire rack, wait until it cools, and then cut.

Wheat-rye bread

For the recipe you will need the following components:

water – 0.3 l;
granulated yeast – 15 g;
cocoa powder - a couple of tablespoons;
instant coffee – 10 g;
vegetable oil – 40 ml;
wheat flour – 0.4 kg;
sugar – 1.5 tbsp. l.;
rye flour – 300 g;
salt – 10 g;
sunflower seeds – 50 g.

Recipe for rye bread for a bread machine:

Dissolve cocoa, coffee and sugar in warm water. Pour the mixture into the bowl along with the oil, stir.
Add all remaining dry ingredients.
Set the crust to medium and select a setting where the cooking time will be 3-3.5 hours. “Whole grain bread” is suitable. At the last kneading, add the peeled seeds.

Yeast-free

For the dish you will need the following ingredients:

kefir – 300 ml (you can take 150 ml and add the same amount of water if you want to reduce the calorie content of the product);
rye flour – 600 g;
bran – 50 g;
soda – 5 g;
sugar – 15 g;
salt – 1.5 tsp;
flax and sesame seeds – 50 g;
vegetable oil – 50 ml.

Yeast-free rye bread is made in a bread machine like this:

Lightly fry flax seeds, sesame seeds, and bran in a frying pan.
First add all the liquid ingredients to the bowl, and then the dry ones.
Select a medium crust and a program that lasts at least 3.5 hours.

From rye flour with malt

To prepare you will need the following ingredients:

water – 410 ml (80 ml boiling water);
malt – 40 g;
salt – 15 g;
rye flour – 330 g;
sugar – 50 g;
wheat flour – 230 g;
coriander – 1 tsp.
vegetable oil – 30 ml;
dry yeast – 2 tsp.

The process of preparing rye bread in a bread machine.

After wheat, the most popular is bread with the addition of rye flour. It has a peculiar aroma and taste. In addition, due to its lower gluten content, it is considered more healthy. Many nutritionists even claim that eating just 2 slices for breakfast will help you lose weight faster. All this suggests that a recipe for bread made from rye flour in a bread machine will come in handy.

Viennese bread

This recipe combines everything so well that it’s impossible to deny yourself the pleasure of eating another piece. Despite the fact that it is mixed with wheat and rye flour, it produces a pronounced taste of dark bread. All thanks to the addition of caraway seeds and dry malt. In addition, this is a Lenten recipe for bread made from rye flour in a bread machine. You don't need any more reasons to bake it.

For preparation you will need the following products:

300 ml water;
10 grams of salt;
30 grams of sugar;
40 ml vegetable oil;
4 grams of dry yeast;
2 tablespoons dry fermented rye malt;
190 grams of wheat flour;
170 grams of rye flour;
100 grams of sunflower seeds;
a teaspoon of cumin.

Instead of dry malt, you can use liquid malt. You should take no more than 2 teaspoons. In this case, you need to reduce the amount of water by 10 ml, and take 40 grams more flour. This is done in order to balance the amount of liquid and dry ingredients. It is recommended to use it instead of sugar to give the bread a slight sourness.

How to cook?

From the total amount, take 70 ml of water and boil. Brew malt with this boiling water and cool. Instead, you can use the same amount of dry kvass.
Mix the seeds and cumin with 1-2 tablespoons of wheat flour so that they are evenly distributed over the dough.
Load all components according to the instructions supplied with the bread machine. Usually the dry ingredients are added first and then the liquid ingredients.
Select the "Rye" mode. The duration of bread preparation in this case is three and a half hours. If this is not in the menu, then you can use the “Basic” or “Whole Grain” modes. Set the crust to medium.
After the signal, add sunflower and caraway seeds. To make the rye bread in the bread machine aromatic, you can also add a mixture of coriander, anise and fennel.
Place the finished loaf on a wire rack and cool, covering with a clean towel. To prevent the crumb from being sticky when cutting, it is advisable to cut it completely rested.

Rye bread with tomato and garlic

This recipe for bread made from rye flour in a bread machine will surprise even experienced cooks. The final product has an orange crumb, a crispy crust and a subtle garlic aroma. Another advantage is that there is no need to add malt and other rarely found components to the composition. Everything is extremely simple, but in the end you end up baking one of the best rye breads.

The recipe involves the use of the following products:

270 ml warm water;
15 grams of salt;
2 tablespoons of tomato paste;
2-3 cloves of garlic;
250 grams of wheat flour;
150 grams of rye flour;
6 grams of dry yeast.

By the way, this is also a Lenten recipe for bread made from rye flour in a bread machine. Successful, isn't it?

Cooking procedure

Dilute tomato paste with prepared water. You can use regular ketchup instead. You just need to make sure that it is made from tomatoes, without adding applesauce.
Pour the tomato water into the bread machine, then add all the dry ingredients. Yeast comes last. Flour (both wheat and rye) should be sifted directly into the bucket.
Set the mode to "Basic", the weight of the loaf is 750 grams, the crust is medium. If there is a "Rye" mode in the menu, you can use it. Cool the finished loaf on a wire rack.

You can adjust the amount of garlic in this recipe to suit your taste. You can also easily do without it altogether if you include garlic salt in the composition. In any case, you will get delicious bread from rye flour in a bread machine with the addition of tomato.

Wheat-rye bread with kefir

If you replace part of the water used in the recipe with kefir, you can achieve a new taste even in the usual dark bread. The crumb turns out more rich and loose. True, there are also difficulties. It is very important that the kefir is thick and fatty, as the “roof” of the finished loaf may settle a little. Otherwise, baking rye bread in a kefir bread machine is no more difficult than any other.

For a loaf weighing 1 kilogram you need to take:

a glass of thick kefir;
120-150 ml water;
20 grams of granulated sugar;
15 grams of salt;
250-300 grams of wheat flour;
300 grams of rye flour;
6 grams of dry active yeast.

Preparation

Place all liquid ingredients into the bread machine. The thicker the kefir, the less water you need to add. In any case, it can be added during kneading if the bun does not form.
Then pour in the dry ingredients. First salt and sugar. Then sift both types of flour and put the yeast in a small well. They should not come into contact with salt and liquid before kneading.
Set the mode to “Basic” or “Rye”, the crust is dark. While the rye bread is kneading in the bread machine, it is advisable to keep an eye on the dough. If necessary, you can and should add liquid or flour. This is due to the fact that kefir can have different consistency.

How do we usually choose yeast? Many people simply look at the date of manufacture and make a choice between dry and pressed. The type and quality of yeast undoubtedly influence the dough and the final result. Let's figure out what's what - which yeast is better to use for a bread machine, and which for the oven. And then each reader will receive a recipe for rye bread in a bread machine, and will also learn how to make simple, delicious white bread with paprika.

What yeast is best to use for a bread machine?

Pressed. They require storage conditions (+4 C); if not stored, they acquire an unpleasant odor and a spreadable consistency. They are used in almost all methods of preparing dough (they are not used (!) when delaying the start of the bread machine).

Dry active yeast allow you to quickly form the gluten framework of the dough, obtain an elastic crumb and a richer aroma. Before use, you need to activate it by dissolving it in warm water with a small amount of flour or sugar (they may simply die in water). Can be stored for a long time. If your bread machine doesn't start kneading immediately or you use a delay start program, they are not suitable.

Fast acting dry yeast they do not require activation; they are immediately added to the flour. Ideal for bread makers. If the packaging is damaged, they are used within 2 days. Once opened, the package is stored for several weeks in a tied bag in the freezer.

Remember: any dry yeast when in contact with cold water (below 15 C) loses its activity for 1.5-2 hours.

The dough won't run off. The yeast dough has risen actively, but you need to leave? Cover the container with the dough with sheets of paper well soaked in water - and it will stop rising.

Successful experiment

Somehow, out of curiosity, I replaced 2 tbsp. wheat flour (from the total volume) for the same amount of buckwheat. The result was a delicious and aromatic bread.
With flax seeds. I often use flax seeds in dishes - it’s healthy and I like the nutty note in the taste. And once, when kneading bread dough, I replaced a small part of the total flour with flax seed, having first ground it not very finely. I sprinkled them on the loaf. The crust turned out very tasty!

Oven rye bread recipe

Mix 20 g of pressed yeast, 100 ml of warm water, 20 g of flour and a pinch of sugar. Place it up to the cap. Then add 200 ml of warm water, 10 g of honey and malt, 5 g of salt, as well as 20 ml of vegetable oil, 20 ml of 9% vinegar (I have apple cider vinegar), 170 g of rye flour and 250 g of whole grain wheat. Knead into a slightly sticky dough. Let rise, knead, transfer to a form greased with vegetable oil. Then let it rise well again (I sprinkled with coriander seeds). Bake at 240 degrees. 15 min. “with steam”, then reduce to 200 degrees. - and another 30-40 minutes. without steam. Let cool on a wire rack.

My advice:“with steam” - either I put a tray with water, or in the first 15 minutes. While baking, I spray the oven walls with a spray bottle three times.

Recipe for rye bread in a bread machine

Take 300 ml warm water, 10 g honey, 10 g malt, 20 ml vegetable oil, 1.5 tsp. salt, 1 tsp. sugar 20 ml. vinegar, 170 g rye flour 270 whole grain wheat and 2 tsp. fast acting dry yeast. Add all ingredients to the bowl in the indicated order and set the program for whole grain bread.

Delicious white bread with paprika

800-900 g flour, egg, 50 g compressed yeast, 1 tbsp. sugar and salt, 2 tbsp. paprika, 4 tbsp. flax seeds

Sift flour, mix with salt. Pour in 0.5 liters of warm boiled water, dilute sugar and yeast in it, and mix. Add the beaten egg, as well as paprika and flax seeds, knead with hands greased with vegetable oil for 10-15 minutes. Cover with a towel and leave for an hour. Knead, shape the bread into any shape, let rise for 30 minutes. First 15 min. bake in an oven preheated to 200 degrees, then another 25-30 minutes. - at 175 degrees.

You can buy paprika and many other spices and mixtures in the Good Kitchen online store

More bread and pastry recipes: