Rye flour bread in a slow cooker

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to bake bread from rye flour in a slow cooker? To begin, prepare the necessary ingredients according to the list. Use premium quality wheat flour. Instead of olive oil, you can use any other vegetable oil to taste. You can omit the malt at all, leaving the amount of water and flour the same as in the recipe (500 g rye, 50 g wheat and 400 ml water).

2. STEP 2

   

   Pour 100 ml of boiling water over the malt, stir and cool to room temperature. I have dry rye malt in powder form, which needs to be diluted with water. In this case, the amount of water spent on brewing malt is subtracted from the total amount of liquid.

3. STEP 3

   

   Heat the rest of the water to 37-40°C and dissolve 1 tbsp in it. l. Sahara. Pour in the yeast and leave until a fluffy cap appears. This means that the yeast is working and you can continue cooking. If the cap does not appear, then the yeast is of poor quality and the bread will not rise with it.

4. STEP 4

   

   Sift rye and wheat flour into a bowl. You need to sift rye flour not only to saturate it with oxygen, but also to cut off larger particles that will remain at the bottom of the sieve. Make a depression in the center.

5. STEP 5

   

   Pour the yeast mixture, cooled malt and vegetable oil into the well. Add the remaining sugar and salt.

6. STEP 6

   

   Knead a viscous, homogeneous dough. If the dough sticks to your hands very much, lightly grease them with vegetable oil. You can add a little wheat or rye flour (since flour can be different and absorb moisture differently). But in any case, try not to overfill the dough with flour, otherwise the bread will turn out too dense.

7. STEP 7

   

   Cover the bowl with the dough with a towel and leave to rise in a warm place for 1 hour.

8. STEP 8

   

   Knead the risen dough thoroughly and roll into a ball. Place the dough in the multicooker bowl and leave under the towel for another 30 minutes to rise.

9. STEP 9

   

   If you wish, you can put the bowl in the multicooker on the Multicook mode or any other mode where it is possible to turn on the temperature to 35-40 degrees. Leave the dough to rise with the lid closed for 30 minutes.

10. STEP 10

    

    When the dough has risen, you can proceed directly to baking the bread.

11. STEP 11

    

    Bake rye bread on the “Baking” mode for 1 hour (see your multicooker).

12. STEP 12

    

    Since the top of the bread is cooked worse in a slow cooker than in the oven, the bread needs to be turned over. After the beep, carefully turn the bread over to the other side. This can be done conveniently using a bowl for steaming dishes.

13. STEP 13

    

    Bake the bread for about 20 minutes on the same setting. To ensure it turns out right the first time, it is advisable to know your multicooker well - you may need more or less baking time.

14. STEP 14

    

    Leave the finished bread in the switched off closed multicooker for another 30 minutes. And then carefully remove and finally cool in a bowl with holes.

15. STEP 15

    

    Delicious rye bread is ready. Bon appetit!

Comments on the recipe

ELENA1961

30.08.2023

4.5

I made half the portion from the proposed layout, and if I started baking in a slow cooker, I would end up with a short flatbread, because the diameter of the bowl is quite large. I used my usual loaf pan and oven. I read a debate in the comments about baking with rye flour. Indeed, it is much more difficult to work with than wheat, but the recipe did not disappoint. The bread came out no worse than in the store. I added flax seed and ground coriander to enhance the flavor. Thank you, Maria. I was pleased with the result, although I admit that I initially had doubts.

Antonina Golikova

30.08.2023

4.6

I want to start by saying that I am not very friendly with the test. It doesn't rise for me. But I read the advice to raise it in a multicooker at 35-40 degrees (my multicooker has a minimum of 40, so I kept it at 40 degrees) and according to this recipe it rose like crazy. I put everything as in the recipe (but without malt). The dough with my flour turned out sticky. As written, I added more, but it still really stuck to my hands. I was afraid to overdo it with flour and left it sticky at my own risk) So, the bread turned out very tasty, something between black and white. Airy, soft. Thanks so much for the tip about turning using the steaming bowl! Very comfortably! I will experiment by adding seeds, different flours, etc., but I will use this recipe as a basis.

Dmitriy DIY Didenko

30.08.2023

4.6

Second attempt and I give myself 5 stars White flour 475 grams, rye 200 grams... (for 6 servings) and then everything is according to the recipe, there is also malt. The result is the most gorgeous black bread! Soft and tender. The dough initially rose 2.5 times. Now I will bake like this.

Elena Sharikova

30.08.2023

4.9

The bread turned out very tasty! I plan to try your other bread recipes. The first time I baked with Uvelka rye flour, it had been sitting idle in my cupboard for a year. The dough turned out very thick, I added 100 ml of water until the dough was sticky. The bread turned out a little dense, but tasty. The second time I bought Selyanka rye flour and the dough immediately turned out to the ideal consistency. After the dough had risen on the radiator, I generously added peeled sunflower seeds, dried cranberries, cherries, and finely chopped dried figs. Baked it in a slow cooker. The bread turned out delicious! I cut it into 4 parts, freeze two parts, then take them out, and leave two in the refrigerator to eat. Very tasty with homemade sour cream or butter. I will now cook it all the time. Rye flour is extremely healthy!