It has long been believed that the most wholesome and healthy bread is rye. Sometimes rye bread is understood to mean some varieties of brown bread: Borodinsky, Moscow, Zhitny and others. The main ingredient of rye bread is rye flour, which in its properties is very useful and rich in B vitamins.
The taste of rye bread can not be confused with any other. Many people who go abroad miss the rye edge of bread.
Rye bread is useful for those who suffer from cardiovascular diseases, has problems with the digestive system, in addition, it strengthens the immune system and lowers cholesterol. But for those with gastritis and an ulcer, rye bread is strictly contraindicated.
General principles for making rye bread in a slow cooker
To use when cooking rye bread in a slow cooker, you need only rye flour.
The main program used in the preparation of rye bread in a slow cooker, Baking.
Despite the fact that the crock-pot itself sets the necessary time, make sure that the bread is not burnt and not opal.
There are three ways to make rye bread: sourdough, non-fermented, yeast.
It is preferable to use whole rye flour, then there will be more benefit in bread.
The most healthy rye bread is made with sourdough. From the fact that in the cooking process there is lactic acid fermentation, the taste at the edge is unique, and the aroma is so dear and smells of childhood.
Rye bread refers to medium-calorie foods, provided that it is cooked at home, without impurities and additives.
Despite the undoubted benefit of brown bread, it is still recommended to use it in reasonable amounts and quantities.
Rye bread goes well with soups and borsch, with smoked products and lard.
In rye bread contains a little more than 80% of rye flour, the remaining share falls on the flour of another variety, many housewives recommend wheat flour.
Rye bread in a slow cooker: kefir and flour - a loaf of bread
This recipe for rye bread in a slow cooker involves a yeast method. One of the ingredients is a fitness mix, which is useful for those people who care about their figure.
Ingredients:
• a glass of wheat flour
• half a glass of rye flour
• pack of yeast
• a glass of kefir
• a couple of spoons of sugar
• spoon of olive oil
• a pair of fitness mix spoons
• a spoon of salt
Cooking:
Kefir mix with sugar and yeast, while you can not use cold kefir, it is better to take a little warm.
Add olive oil to the kefir, fitness mix, mix well.
Pour flour into a separate bowl, after carefully sifting it.
Salt and pour kefir mass into flour.
Knead the dough. By its consistency, it should be soft and elastic.
Leave the finished dough for an hour, covering it with a clean towel.
After an hour, knock it out and leave for another half hour.
After this, put the dough into the multicooker bowl. It needs to be there for another 30 minutes.
After this time, you can close the lid and set the Baking mode. In an hour, the bread will be ready.
When the timer stops, leave the bread in the multicooker for about 10 minutes. Only after that it can be taken out and eaten.
Airy and saturated: rye bread in a slow cooker
According to this recipe, rye bread turns out to be very fragrant, it does not crumble and does not stick together, all proportions are strictly observed, so the bread is obtained exactly as it should.
Ingredients:
• a couple glasses of water
• spoon of sugar
• vegetable oil
• pack of yeast
• a spoon of vinegar
• a couple of spoons of salt
• stack of semolina
• one and a half cup rye flour
• a little more than half a glass of wheat flour
Cooking:
Dissolve the yeast from the bag in cold water, add sugar, salt, vegetable oil and vinegar. Shuffle.
Pour the semolina and all the flour into this mixture. Stir well and knead the dough. It should not be tight, if it sticks a little to the palms, then the desired consistency.
Leave the dough for a couple of hours in the heat, covering with a clean towel.
After that, put the dough in the bowl of the multicooker and set the Baking mode.
In an hour, the bread will be ready. Watch the time.
Rustic slow-cooked rye bread
According to this recipe, the breadbreads are very tasty and homemade. It is perfect for soup, it can just be anointed with oil or garlic mixture. In the preparation of rye bread, malt is used, and then rye bread is considered very high-calorie.
Ingredients:
• spoon of caraway seeds
• a handful of raisins
• coriander
• a pair of spoons of malt
• two and a half cups of rye flour
• a glass of wheat flour
• one and a half glasses of water
• salt
• vegetable oil
• half a bag of yeast
• a spoon of bread sourdough
Cooking:
Boil half a glass of water. Add malt, raisins, caraway seeds and coriander, salt. Mix well and leave until everything has cooled.
Pour yeast and sourdough into a second bowl, pour the second half of a glass of boiling water.
Add four tablespoons of rye flour and mix. Leave on for 20 minutes. Mix again and add vegetable oil, malt. Mix well.
Add the rest of the rye flour. Knead the dough. It should be sticky and very soft.
Pour half a glass of wheat flour onto the table and place the dough on it. Leave it under a clean towel for 40 minutes.
After in the remaining wheat flour, knead the semi-finished dough.
Pour a small amount of flour into the multicooker bowl and put our dough there. Leave on for 40 minutes. Then make a couple of cuts and leave for another half hour.
After this time, set the multicooker mode to Baking. In an hour, turn the bread over. Continue to bake for another half hour. The bread is ready.
Rye bread in a slow cooker: a yeast-free method
This recipe differs from the rest in that in the process of making rye bread in a slow cooker, yeast is not used. Therefore, its caloric content is less, and for the stomach such bread is much healthier and lighter. Instead of yeast, sourdough cooked at home is used.
Ingredients:
• two glasses of rye flour and two glasses of sourdough water
• glass of water
• two glasses of wheat flour
• a little more than half a kg of rye flour
• salt
Cooking:
Let's start with the sourdough. Pour glasses of warm water with a glass of rye flour. Mix and leave until morning, covering with clean gauze.
In the morning, add another spoonful of flour and water to the mixture. Mix. Cover with gauze and leave until the next morning. We do this for three days. After the leaven is ready.
Getting to the baking of bread.
Mix a glass of cold water with five spoons of sourdough. Add wheat flour, then rye flour, after sifting both. Salt and mix well.
Knead the dough, it should turn out smooth and soft.
Pour quite a bit of oil into the multicooker bowl and spread the dough. Set the Heating mode and wait about 20 minutes. Then leave the dough in the multicooker turned off for a couple of hours.
When the dough rises a little, turn on the Baking mode. After an hour, we take out the bread from the slow cooker and cool it.
Rye bread in a slow cooker: no worse than white wheat
When preparing bread according to this recipe, wheat and rye flour in equal proportions are used. Thanks to the yeast, the dough is well suited, so we advise you to take a large pan to knead it.
Ingredients:
• a couple glasses of rye flour
• a couple glasses of wheat flour
• spoon of sugar
• salt
• yeast bag
• vegetable oil
• half a liter of water
Cooking:
We dissolve the yeast in cold water, add sugar, salt and vegetable oil to them. Mix. Pour flour there, after sifting it. Knead the dough.
We leave it, covering it with a clean towel, for an hour.
After that, put the dough into the multicooker bowl, greasing its bottom with vegetable oil. Leave for another hour.
Set the Baking mode. After an hour, turn the bread over and bake another 40 minutes.
The bread is ready. You can get it and let it cool, then serve it to the table.
Crisp and amazing smell: rye bread in a slow cooker
Rye bread is prepared using malt, and therefore it is caloric. The maximum baking temperature does not reach 200 degrees, do not forget to follow the time so as not to miss your loaf.
Ingredients:
• a quarter bag of yeast
• a couple glasses of wheat flour
• one and a half glasses of water
• a couple of spoons of rye malt
• salt
• spoon of honey
• vegetable oil
Cooking:
Dissolve the yeast in cold water, add salt, honey, vegetable oil, and malt. Mix everything thoroughly.
Add the sifted flour and knead the dough. It should be very soft.
Leave it for a couple of hours under a clean towel.
Put the dough in a slow cooker and let stand for another 20 minutes.
Set the Baking mode. After an hour, turn the bread over and bake for another half hour. The bread is ready. Cool it and serve.
Tips and tricks for making rye bread in a slow cooker
To check the readiness of the bread, pierce it with a toothpick. If it is dry, then the bread is ready.
Rye bread is best served warm. You can spread it with butter and add cheese - this breakfast will appeal to both children and adults.
If you do not want to use bread sourdough, add yeast instead.
Yeast must be dissolved in warm water.
It is best to let the dough stand in the multicooker bowl for a while so that it fits the way you want and distance.
Bread is preferable to bake on two sides: on the one about an hour, on the second - no more than half an hour.
If you use rye malt, add wheat flour.
