Classic rye bread

Step-by-step preparation

Cooking time: 3 hr 30 mins

1. STEP 1

   

   How to bake classic rye bread at home? First, let's make a brew for rye bread in the oven. Mix rye flour and malt in a bowl, pour boiling water over it, stir until smooth and leave the mixture overnight in a warm place (I left it in the oven, which was preheated to 50 C). If time is pressing, I think you can leave it for 2-3 hours. The dough should be thick, but it will still not be possible to assemble it into a bun.

2. STEP 2

   

   The next day, all the ingredients needed for the test. Everything should be at room temperature! Therefore, take out what is stored in the refrigerator in advance.

3. STEP 3

   

   Dissolve yeast and honey in warm water (or in my case, whey).

4. STEP 4

   

   Add the previously prepared tea leaves and stir until smooth. If you have yeast that needs to be activated initially, then follow the instructions and wait for the foamy cap.

5. STEP 5

   

   Sift wheat and rye flour through a sieve or using a special mug, add bran and salt. Add flour to the liquid part in several stages and begin kneading the dough.

6. STEP 6

   

   While kneading, gradually add vegetable oil and knead into a soft, tender dough. While kneading, adjust the amount of water and flour; you may need a little less or more; the dough should be soft and slightly sticky.

7. STEP 7

   

   Place the dough in a greased bowl and leave in a warm place to rise for 1-2 hours (it took me 1 hour to rise). The dough should increase in volume by 2-3 times.

8. STEP 8

   

   Punch down the dough and divide into 2 equal parts. Place the dough in the molds and leave for 30-40 minutes in a warm place to rise.

9. STEP 9

   

   Before baking, if desired, brush the top of the bread with milk or egg white and sprinkle with flax seeds, sesame seeds or spices (cumin, coriander). Bake the bread in an oven preheated to 220 C for 15 minutes, then reduce the temperature to 170 C and bake for about 20-25 minutes until done. Allow the finished malted bread to cool completely on a wire rack.

10. STEP 10

    

    Bon appetit!

Comments on the recipe

swetulek

13.11.2023

4.8

Check out another recipe for homemade rye bread with ground coriander.

An12

13.11.2023

4.8

My classic brewed rye bread turned out darker than in the recipe, with a distinct taste of malt, much like in Borodino bread (perhaps because the malt was added by weight, and not by spoons (by turning on the display in grams)). The taste is good, sandwiches with butter and salt for tea are very good. I'm happy with the experience.

Arkady and Svetlana

13.11.2023

4.6

Irisha, thank you for the recipe for wonderful choux bread made from rye flour! Lately I’ve fallen in love with adding bran to bread dough, and my children ask me to do this; they suddenly became interested in healthy eating. I gave your recipe to my daughter-in-law, she is delighted with it, she has already baked delicious bread three times. Thank you!