Rye bread in a slow cooker - healthy, quick and tasty

Rye bread in a slow cooker - healthy, quick and tasty!

Which bread is considered healthier for the body? Naturally “dark”! But not store-bought, which may contain unnecessary additives, but homemade. Let's learn how to cook rye bread in a slow cooker. We suggest starting with the easiest recipe.

The fastest recipe for making dark bread in a slow cooker

Baking the most delicious rye bread in a slow cooker with an even golden brown crust will not be particularly difficult even for a novice cook. After all, a smart machine will take on a huge part of the work. To make such baked goods, you can use the most common recipe with ready-made baking powder in the form of dry yeast.

Ingredients:

• rye flour - 3 multi-cups;
• salt - 1 teaspoon. spoon;
• instant yeast powder - 1 teaspoon. spoon;
• water - 200 ml;
• sweet sand - 1 table. spoon;
• vegetable oil - 7 table. spoons

Advice! If desired, to obtain the most special taste, you can add 1/2 teaspoon of cinnamon or coriander.

Manufacturing:

1. Measure out the required amount of flour and sift it through a sieve.
2. Place in a heap on the table.
3. Add a spoonful of yeast to the flour and mix these ingredients well.
4. Pour a full multi-glass of warm, unstained water (you can mix it with milk). The water doesn't have to be hot!
5. Stir dry and watery ingredients together.
6. Place a spoonful of salt into the dough.
7. Add sugar.
8. Add vegetable oil.
9. Knead the dough thoroughly with your hands so that it is elastic and soft.
10. When the dough does not stick to your hands, transfer it to a plastic bag.
11. Place the dough in a warm area.
12. Lubricate the entire inner surface of the device bowl with vegetable oil. It is better to use a silicone culinary brush.
13. Remove the dough from the bag. Form it into a flat cake and place it on the bottom of the bowl.
14. Set the multicooker to the “Heating” mode for 60 minutes. This is necessary for the dough to rise and the bread to come out fluffy.
15. When the beep sounds, select the “Baking” or “Bread” program and set the timer for one hour.
16. After an hour, open the multicooker lid and turn the bread over to the other side. If you have a 3D multicooker, then you should not rotate the product. The bread will already be ready.
17. Reactivate the “Bake” mode for 25 minutes.
18. When the device beeps, carefully remove the bread, cover it with a towel and let it rest for 20 minutes.

Advice! To prevent the dough from sticking, grease your palms with oil from time to time.

Such bread can be transformed into a real dessert if you add 50 mg of dried apricots, pieces of prunes, crushed walnuts, seeds, and raisins to the dough.

If you include 2 eggs and 6 tablespoons of ground bran in the recipe, then you will get real bread of health. You just have to increase the dough proofing time to 10 hours.

How to create dough for rye bread without yeast?

Nutritionists say that this type of bread is much healthier for your figure and waist than bread made with yeast. It is perfectly absorbed, does not harm the digestive microflora and does not lead to obesity. These baked goods can be safely introduced into the children's diet. Let's figure out what and how it is prepared.

Three methods for making yeast-free dough for homemade rye bread:

• Option 1 - take a glass of rye and white flour, half a teaspoon of salt and 250 ml of warm sparkling water. But such dough should not be kneaded for a long time, otherwise it will not work well.
• Method 2 - kefir dough. To do this, combine a glass of kefir with 50 g of melted butter, combine them with one and a half glasses of rye and half a glass of wheat flour, add 100 g of oatmeal, a spoonful of sweet sand and a small spoonful of salt.
• The third, most difficult and labor-intensive recipe is making sourdough dough. To create a starter, you will need 175 g of rye flour and 175 ml of water. First, 25 g of flour are combined in a jar with water heated to 30 degrees. Keep it under a napkin for a day. Then add 50 g of sifted peeled flour and warm water. Leave in a warm place for a day. Then add 100 g of flour and pure water. Allow the starter to ferment for another 24 hours. On the 4th day the starter will be ready. You can create dough and bake delicious Borodino bread.

Seven secrets for baking fluffy and light rye bread

Whatever method you use to prepare the dough for rye bread (with or without yeast), it is important to adhere to certain rules. This will help you get an airy and tasty bread that will remain fresh for a number of days. This is what any housewife who decides to bake “dark” homemade bread should know.

Tips for making delicious rye flour bread:

• Strictly follow the proportions of ingredients indicated in the recipe. If you add a lot of water, the product will turn out languid and very dense in the middle. If there is a lot of flour in it, then the bread will be hard and will quickly turn into crackers.
• Knead the dough for a long time. Then it will fit, and the finished bread will be porous and soft.
• Don't overbake the dough! If the proofing time is too long, it will become acidic and will not rise, or cracks will appear on the loaf during baking.
• To ensure that the bread rises moderately (and does not come out lopsided), stick several dry hollow pasta into the dough during proofing.
• Use high-quality, high-quality flour. To check its properties, pour a little flour into your palm and squeeze it into a fist. The resulting lump should simply crumble.
• Be sure to sift the flour. This way it will be saturated with oxygen, and the bread will have a porous structure.
• Rye bread will be most delicious if you add a little snow-white flour to it (3 tablespoons of wheat flour is enough for 450 g).

Read also:

Making rye bread takes from 2 and a half (with ready-made yeast) to 14 - 16 hours (with homemade sourdough). But the result is worth the time spent. The bread will have a “country” taste (like being baked in the oven) and can be stored for a whole week.

Recipes for rye bread for baking in a slow cooker

Homemade rye bread is not only very tasty, but also necessary. It contains many nutritious components, permanently relieves hunger and is suitable even for dietary nutrition. You can bake it in a bread machine, oven and slow cooker. And the abundance of recipes will allow you to choose a delicious bread option for any day.

Homemade Bread Recipes

Rye flour differs from wheat flour in its huge content of fiber, vitamins and essential amino acids. Another difference is the difficulty of kneading rye dough at home. It is the most sticky, heavy, capricious and requires experienced handling during kneading. But homemade rye bread is the most healthy, since natural and high-quality ingredients are used during production. Also, rye bread contains fewer calories than white bread, and can be baked with various additives: spices, herbs, honey, molasses, nuts, berries, etc.

Traditional

If you don’t have much experience working with rye dough, you can bake rye-wheat bread. This is easy to create in a slow cooker:

• take 250 g of wheat flour and 100 g of a mixture of buckwheat and rye flour;
• 40 g dark honey;
• 15 g each of fermented malt and pine nuts;
• 10 g baker's yeast;
• 1/2 tsp. caraway;
• about 300 ml of water;
• 10 ml olive oil;
• a little salt.

Mix the flour and sift a couple of times, add all the dry ingredients and mix well. Pour in water (room temperature), honey and oil in a narrow stream. Grease the multicooker bowl with vegetable oil and place the kneaded dough. Close the lid.

Then select the “multi-cook” program, temperature - 40 ° C, heating time - 60 minutes. When the dough has risen, place it on a floured surface, knead and knead again. The 2nd proofing usually takes no more than 20 minutes. Grease the bowl again with oil and transfer the dough.

To bake bread in the Redmond multicooker, you need to set the “baking” program for 2 hours and press “start”. After an hour, turn the bread over to ensure even baking.

Rye flour bread with warm milk

For another 1st regular recipe for rye bread cooked in a slow cooker, you will need:

• baker's yeast - 10 g;
• salt - 1.5 tbsp;
• rye flour - 0.45 kg;
• wheat flour - 50 g;
• warm milk - 0.35 l;
• warm water - 70 ml;
• brown sugar - 2 tbsp.

The dry ingredients are combined in a deep bowl. Then warm milk and water are poured into the mixture in a narrow stream while constantly stirring. It is better to use a wooden spoon. Sprinkle the surface of the table with flour, lay out the dough and knead it well until elastic.

Grease the multicooker bowl with oil, transfer the dough and leave for 40 minutes to rise. Be sure to introduce a heating function. The dough, which has increased in volume, is again kneaded and kneaded. Then the dough is again transferred to the bowl, the cooking time is set to 50 minutes. Turn the bread over and bake for another 20 minutes.

The finished loaf is removed from the bowl, transferred to a board and covered with a towel.

Rye loaf with kefir

To make fragrant yeast-free bread in a Redmond multicooker you will need:

• 1/2 cup each rye flour and oatmeal;
• 1.5 cups wheat flour;
• 1 glass of kefir;
• 2 tsp each soda and breadcrumbs;
• 1 tsp salt;
• 1 tbsp. sweet sand;
• 50 g butter for the dough + a little for greasing the pan.

The bowl is well coated with oil and sprinkled with breadcrumbs. The ingredients are kneaded into an elastic dough, which is transferred to a bowl when it stops being sticky. Set the program to “baking” and after 30 minutes turn the bread over. After this, bake for another 30 minutes. The finished bread is transferred to a wire mesh and left for 30-40 minutes.

Borodino bread

When making Borodino bread, the main component is sourdough. It is prepared from 70 ml of water, 70 g of wallpaper flour and 1 tbsp. ready concentrated starter culture. The ingredients are mixed and loosely covered with a lid. Over the next 4 days, in the afternoon and evening, add 20 g of rye flour and 30 ml of warm water.

Also, traditional Borodino bread requires tea leaves. It is made from 80 g of wallpaper flour and 25 g of fermented rye malt. Add malt and flour to a bowl with 250 ml of bubbling water and mix well. For the most striking taste, you can add 1.5 tsp. coriander Remove the bowl from the heat, cover with a lid and place in the oven at 65°C for 2 hours.

Then they begin to create the dough. The starter is combined with the brew (cooled), 170 g of rye grain flour and 50 ml of water are added. Afterwards, 50 g of compressed yeast is introduced. Yeast is not an essential ingredient, but it does make the dough easier to rise. The dough should be thick. Cover it and leave it warm for 3-3.5 hours. If yeast is used, the time is reduced to 50 minutes.

For the main test take:

• 100 g rye and 75 g wheat flour;
• the whole dough;
• 100 ml water;
• 20 g molasses;
• 30 g coffee sugar;
• 10 g salt.

Sand and molasses are dissolved in water, dough, salt and flour are added. The dough does not have to be thick and stiff, but if it is very liquid it will stick to your hands. The correct dough is moderately soft and elastic. The bun is left to rest for an hour, after which it is kneaded again and placed in a greased multicooker bowl. The 2nd proofing takes about 90 minutes on heating mode. Then turn on the “baking” mode for 60 minutes, turn the bread over and cook for another 25 minutes.

Bran breakfast bread

Rye bread with bran can be a beautiful addition to breakfast and the basis for sandwiches: it is necessary, light, satisfying and saturates the body with essential vitamins. Bread with bran is especially recommended for people on diets.

For production you need:

• 1 tsp each coffee sugar, salt and yeast;
• 2 tsp cocoa;
• 260 ml water;
• 3-4 tbsp. rye bran;
• 200 g each of rye and wheat flour;
• 2 tbsp. vegetable oil.

How to bake rye bread in a slow cooker: dissolve yeast in 100 m of water and add sugar. Leave in a warm place for 10-15 minutes. Dissolve cocoa in a small amount of water and add to the revived yeast. Then pour in the oil, remaining water and salt. Pour the liquid into the sifted flour in a narrow stream and knead into an elastic dough.

Rye bread with bran is baked in a slow cooker in 2 steps. At first, they give it time to rise (usually about 30-40 minutes), then knead it, transfer it to a greased form and bake for 30 minutes. Then the loaf is turned over and cooked for about 30 minutes.

Baking in a slow cooker

From rye flour you can create delicious diet pies, buns, biscuits and even pizza. You can quickly and easily create a cherry pie. For it you will need:

• 1 cup each of flour and sugar;
• 3 testicles;
• 50 g butter;
• 1 tsp baking powder;
• 200 g cherries (fresh, frozen or canned).

Beat the eggs with a small amount of salt until thick and fluffy foam. Add sugar and, continuing to beat, add flour and baking powder evenly. The butter is melted and added to the finished dough.

Place half the dough into the multicooker bowl, place the cherries on top of it, and then the dough again. Baking the dessert takes about 40 minutes.

For banana casserole in a slow cooker take:

• 1 tbsp. flour;
• 4 bananas;
• 1.5 tsp. Sahara;
• 2 testicles;
• 0.5 kg low-fat cottage cheese.

Beat the eggs and sugar in a blender until thick foam. Beat cottage cheese and flour separately. Everything is mixed. Bananas are finely chopped. Place half of the bananas in the multicooker bowl, the curd mass on top of them and the remaining bananas on top. Bake for 45 minutes.

Cooking bread from rye flour in a multicooker is comfortable: the program automatically selects the temperature mode, heating and baking time. For a traditional dough, you need the most common ingredients: yeast, sugar, flour, water or milk, a little oil and eggs. For taste, you can add honey, cumin, coriander or flax seeds. If you don’t have a lot of culinary experience, you can start by baking bread from rye-wheat flour. The dough comes out elastic, less sticky and capricious. And experienced cooks can prepare fragrant rye bread with bran at home, or even Borodino bread, for which sourdough and brew are made from flour and malt in advance.

Rye bread in a slow cooker

Delicious bread, it takes a long time to prepare, but it comes out delicious.

Ingredients for “Rye bread in a slow cooker”:

• Yeast (dry yeast 11 g, for dough) - 1 packet.
• Sugar (without slide, for sponge) - 1 tbsp. l.
• Water (warm water for the main dough plus 1 glass of warm water for the dough) - 1.5 cups.
• Wheat flour / Flour (for the main dough, plus 1 heaped tablespoon for dough) - 2 cups.
• Rye flour (for the main dough) - 4 cups.
• Salt (without a slide, for the main dough) - 1 tbsp. l.
• Vegetable oil (for the main dough) - 2 tbsp. l.

Production time: 465 minutes

Nutritional and energy value:

Manufacturing characteristics in a multicooker:

Power: 670 Watt

Main program: Small amount (120 minutes)

Additional program: Small amount (90 minutes)

Recipe for “Rye bread in a slow cooker”:

For the dough we need 1 packet of dry yeast (11g), a glass of warm water (not hot), 1 tbsp. l. sugar without a slide and 1 tbsp. l. wheat flour with a slide

Dissolve yeast in warm water, add sugar and flour. Place the dough in a warm space for 15-20 minutes to foam.

After 15-20 minutes the dough is ready.

For the main dough we will need: 2 cups of wheat flour, 4 cups of rye flour, 1.5 cups of warm water (not hot), 1 tbsp. l. salt without a slide, 2 tbsp. l. vegetable oil.

Mix all the ingredients for the main dough with the dough, not counting the vegetable oil. Knead the stiff dough. Add vegetable oil, mix everything well again. The dough comes out cool.

Place the dough in a warm space, cover with a towel and let it rise for 2 hours.

After 2 hours, knead the risen dough, grease the multicooker bowl with vegetable oil, and place the dough there. Set the turbidity to the “Small amount” mode for 2 hours (this is the longest time in this mode). After 2 hours, turn the loaf over and again set the “Small quantity” mode for 1 hour 30 minutes. The bread is ready.

This is how it looks in cross section.

I like this bread warm, but my husband prefers to eat it cold.

Good people, there is one “BUT”, the bread always comes out a little too hard. In case any of you figure out why this happens, please write to me. Maybe add something to the recipe, or reduce some ingredient? Tell.

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February 18, 2017 natalia986 #

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Bread with rye flour in a slow cooker

Now we bake rye bread in a slow cooker, having previously kneaded the dough in a bread maker. Ask why? Yes, because almost everyone thinks that baking bread in a slow cooker is impossible. We break stereotypes and conduct a delicious experiment, and later evaluate which baking method suits us best and which makes the bread tastier: cooked in a bread machine or in a miracle pot? But I hasten to convince everyone that the rye bread in the slow cooker turned out simply beautiful, tender, airy and sublime!

Ingredients:

• 1 packet of yeast (11 g)
• 2 cups rye flour
• 700 g wheat flour
• 1 incomplete art. l. large salt
• 1 tbsp. spoon of sugar
• 2 tbsp. l. vegetable oil (optional)
• 500 ml warm water

Bread with rye flour in a slow cooker recipe with photo:

This time I kneaded the dough for rye bread in a bread machine. I placed the ingredients in the bucket in the order described in the recipe.

If the dough is kneaded by hand, then you need to dissolve the yeast in warm water, add salt, sugar, and vegetable oil. Mix. Stir in flour evenly. There is no need to pour in all the flour at once; all of it may not be useful, because there are different types of flour. The dough doesn’t have to be tight, and it doesn’t have to stick to your hands.

For example, when kneading dough in a bread machine, I used 100 grams less wheat flour than when kneading the dough by hand. For kneading in the bread machine it took: 600 g of wheat flour and 260 g of rye flour (2 cups of 200 ml). I weighed everything on a kitchen scale.

We place the bowl with the dough in a warm space, the dough should double in size; in the summer it usually takes 40 - 50 minutes to proof, in the winter - 60 - 80 minutes.

You can melt the dough in a multicooker; to do this, put the dough ball in the multicooker, turn on the “heating” and let the multicooker warm up slightly, then turn it off and leave the dough alone.

Here is our suitable dough:

After the dough has risen, put it on the table, knead it again and form a ball.

Place our dough ball into a greased bowl and again heat the multicooker using the “heating” mode (10 - 15 minutes).

Let the bread rise, for me it usually rises to the edges of the rice (usually it takes 40 - 50 minutes).

The dough has risen, close the lid, set the “baking” mode:

We bake bread with rye flour in a Panasonic multicooker in the “baking” mode for 60 minutes on one side and 40 minutes on the other.

This is what rye bread will look like in a slow cooker after 60 minutes of baking:

And this is the bread upside down:

You need to twist the bread very carefully, ideally with the help of a huge towel, wrap the bowl with the towel and, together with it, turn the bowl over onto the table.

Carefully remove the finished rye bread from the multicooker and let it cool, covering it with a towel.

The bread comes out very tasty, soft and fluffy. Bon appetit.