Simple and delicious bread recipes in a bread maker

How to bake bread in a bread maker

If it is the first time to collaborate with the device, it makes sense to study it comprehensively. Read the user manual, understand the main modes and keys. Prepare the ingredients according to the recipe. Pay attention to the units in which the products are measured: if we are talking about grams, do not confuse them with milliliters and do not violate the proportions. Insert the kneading paddle.

Then lay the components in the order recommended by the manufacturer. For example, a Mulinex bread machine will require first a liquid, and only then dry products. If you disrupt bookmarking, the machine may knead the dough badly and bake an unimportant loaf. In contrast, Panasonic’s bakery is the first to ship yeast and other bulk ingredients.

Important! The egg belongs to liquids! First, drive it into a measuring cup, and then add water to the required mark.

It is more convenient to lay food when the bucket is outside the bread machine. Otherwise, dry foods are likely to fall on the ten, burn and give an unpleasant aroma, which the bread will certainly absorb. The same trouble can happen during the first batch, since the flour is very dusty and easily penetrates into any cracks. To avoid this, cover the bucket with a damp towel for the duration of the first cycle.

Periodically look at the bun that the machine forms. It may be too sticky and you need to add a little flour. Or the dough is dry, then you have to add water. At any stage when the blade is working, these actions are permissible, however, the components penetrate each other at the very beginning when the mixing speed is quite high.

Advice!Use a silicone or wooden spatula to remove the dough that has stuck to the walls of the bucket, because it can burn and spoil the bread.

About the readiness of the test, the bread maker will notify you with a sound signal. This means that now you can open the lid and fill in additives (seeds, spices, oils, dried fruits). This is how the units of LG and other well-known brands are arranged. Some models of home bakeries have taken a step further and offer a separate container for additives. So, a Kenwood bm 450 bread maker at the right time will send additional ingredients to the dough.

Next, you should wait until the device finishes work, remove the form, gently shake the bread, remove the spatula from the loaf. When the baking has cooled to 35-40 degrees, it can be cut and served.

A simple recipe for sourdough rye bread in a bread machine

  • rye flour - 500 g,
  • water - 250 ml
  • sourdough - 250 g
  • sugar - 15 g
  • salt - 10 g
  • vegetable oil - 2 tbsp. l

First, heat the starter to room temperature. To do this, remove it from the refrigerator in advance and put it in a warm place for 2-3 hours. Heat the water a little and add salt, sugar, stir until dissolved. Add leaven. Put the liquid in the breadmaker, you can immediately lay out all the products in the bowl of the breadmaker.

Pour in oil. Its amount may vary slightly. The structure and taste of baked bread depends on how much it will be in the composition. Each hostess with practice determines for herself the optimal amount and type of oil: refined or not, sunflower or olive, etc.

Pour in rye flour. If necessary, mix the contents of the bowl a little, since not every technique can break up all the components well and get a high-quality homogeneous mass.

Now set the kneading mode. It all depends on the model of your bread maker. It is desirable that the temperature is not too high, otherwise the sourdough may lose some of its properties. Even the simplest kneading will do.

As soon as the dough is ready, you can give your desired shape with your hands and then send back to bake. So the shape of the bread will be more even. Do not forget to remove the stirrer from the bottom of the bowl. If desired, cover the dough with a bag and place in a secluded place so that the batch is better raised. But this is optional.

Put the baked bread, choosing the most appropriate mode in your bread machine. Before the signal of readiness, the house will be filled with a delicious smell of fresh pastries. Cool the finished bread and wrap it in a bag or towel so that it does not get airy.

Sourdough rye bread in a bread machine, as in a store

Bread will actually look like purchased, but home-cooked product will be healthier and softer. If desired, you can add peeled seeds or nuts to it.

  • rye flour - 300 g,
  • wheat flour - 300 g,
  • warm water - 500-550 ml,
  • sourdough for bread from rye flour - 4-5 tbsp. l.,
  • salt - 1 tbsp. l.,
  • vegetable oil - 2 tbsp. l.,
  • seeds or peeled nuts to taste.

First remove the leaven from the refrigerator so that it is warm by the time the dough is kneaded. You can not warm it, so leave it at room temperature for 2-3 hours.

Mix all the loose ingredients in a deep bowl into a homogeneous mixture. Add seeds and chopped nuts there, if desired.

Pour water into the breadmaker’s bowl, add oil and sourdough. Then enter the loose mixture, mixing everything lightly to avoid lumps. This will allow the dough to rise properly.

Put the dough in the bread maker on the desired mode. After that, set the bread to bake also in a mode suitable for your appliance. Healthy rye bread on a sourdough in a bread machine is ready.

Darnitsky bread in the bread maker

  • 300 ml of water
  • 1 tablespoon of honey
  • 2 tablespoons of olive oil.

  • 250 g of wheat flour,
  • 150 grams of rye
  • 1.5 teaspoons of powdered yeast and fine salt.

Mix all liquids. Combine and sift both types of flour. Add to the flour those large rye particles that remained in the sieve. Turn your bread maker into rye bread mode (most Redmond models spend 2 hours 10 minutes on such baking), set a dark crust.

Darnitsky bread in the bread maker

The legend of rye bread

The first bread from rye flour appeared on the territory of modern Russia in the XI century.

Simple to prepare and easy to store, they immediately gained immense popularity.

It should be noted that rye flour in those days was not only in honor of the common people, it was respected and known, with pleasure tasting the products made from it.

There is one curious legend or legend that has survived from the time of the Russian-Turkish war: Russian soldiers, previously fed with porridge and good rye bread rye, almost suffered a defeat in one of the important fights due to the lack of a familiar menu .

There was porridge, but the carts with pastries in the military confusion were lost.

To rectify the situation, “humanitarian aid” was delivered to the place of hostilities - wheat bread from the Caucasus.

It turned out - not it.

He did not give the white bread to the Russian army of the necessary forces - the soldiers felt extremely oppressed and weary.

But still the battle was not lost.

Think fairy tales are all this?

Then let's find out why such baking is so useful.

Sourdough rye bread in a bread machine

  • wheat flour - 220 g,
  • rye flour - 480 g,

  • approached yeast-free sourdough - 200 g,
  • purified water - 500 ml,
  • odorless vegetable oil - 55 ml,
  • coarse salt - 25 g,
  • sugar - 65 g
  • cumin or coriander to taste,

To make rye bread according to this recipe, take rye sourdough for bread without yeast. If desired, you can cook it yourself in advance. In addition to rye flour, the ingredients also contain wheat so that the bread maker can independently cope with the batch. After all, with bread, entirely consisting of rye flour, the dough during kneading is too viscous, and it is very difficult for the device to assemble it into a whole lump.

Therefore, if you are categorically against adding wheat flour to the bread, you can help the appliance during the batch. To do this, you will need to stop the process, open the lid of the device and select the bread mass from the sides with a spatula. Also, when making bread only from rye flour, you will need to increase the amount of sourdough from the indicated recipe by about one and a half times in the above recipe, accordingly, you need to reduce the amount of water.

If you will cook bread in the device, replacing part of the rye flour with wheat, then the bread maker will cope with the batch on its own and she will not need your additional help in the batch process.

To prepare leavened bread according to this recipe, you will need a bread machine whose function includes the ability to set the operating mode individually. The fact is that standard programs of ordinary bread makers are suitable only for classic yeast bread baking. Therefore, find out in advance the capabilities of your kitchen unit.

Pour purified water, vegetable oil and a suitable sourdough into the bread pan. Sift both types of flour there (or one), add salt, sugar and, if desired, cumin or coriander. Install the bowl into the device.

Select an individual mode: the time of the first batch is 15 minutes, the rise time is 4-4.5 hours (without firing), set the baking time is 1.5 hours. Turn on the bread maker and wait for the end of the whole process. Immediately after the ready signal, remove the pastries and let them cool.

Borodinsky: rye bread recipe for a bread machine

  • 330 ml of water
  • 470 g rye flour,
  • 80 g of wheat
  • 2 teaspoons of dry yeast,
  • 2 tablespoons of honey, vegetable oil and apple cider vinegar (if you like sourness),
  • 1.5 teaspoons of salt
  • 4 tablespoons of rye malt (pour 80 ml of boiling water),
  • 1 teaspoon coriander.

The “Borodino” program is integrated in the Moulinex home bakeries, in other devices it is permissible to use the “rye bread” mode.

Borodinsky: rye bread recipe for a bread machine

Beneficial features

Both history and modern medicine indicate that the fact of the lack of vitamin deficiency in a person who constantly uses rye bread is undeniable.

The list is headed by the most necessary: ​​A, B, E, PP, and there are also macro- and microelements, mineral salts, fiber.

But it is possible to carry out a number of useful procedures using only rye bread: remove toxins, get rid of cholesterol and toxins, normalize the functions of the digestive system.

It is recommended to use for people suffering from anemia, diabetes mellitus, as well as those who are afraid of oncological manifestations - as a preventive measure, baking from rye flour copes with the tasks assigned to it.

Sourdough for rye bread at home

The recipe for a classic liquid rye sourdough is useful for any baking dish where you would like to replace the yeast.

  • 2-3 liter glass jar,
  • 100 g rye flour
  • 150 ml of water.

Wash and dry the glass jar, pour in it the rye flour of the specified amount. Heat the water to a slightly warm state, approximately to a temperature of 25 ° C. This is necessary so that the formation of beneficial lactic acid bacteria starts.

For the first stage of preparation of the starter culture, measure as much water as indicated in the ingredients - 150 ml. Add water to the flour and mix thoroughly so that there are no lumps left. It is more convenient and best to use a wooden spoon with a long handle. The resulting mass in consistency and density should be similar to sour cream of medium fat content.

At the first stage, rye sourdough only begins to ferment and become saturated with living bacteria. Therefore, it is very important to carry out the process in warmth. Loose the jar with a mixture of flour and water and wrap in a towel. For the formation of lactic acid bacteria, in addition to heat, oxygen and the absence of direct sunlight will be required.

If the leavening process takes place in the cold season, place a jar of the mixture near a direct heat source, for example, next to a battery or stove. It’s impossible not to put the liquid base on the battery itself, otherwise the bacteria in it will die from too high a temperature. You can put the container with the mixture in the off and completely cooled oven by closing the door.

After the establishment of rye sourdough, leave the jar with it to stand for one day. Ferment is formed and is gaining strength gradually due to the multiplication of beneficial lactic acid bacteria. Then you can take a few tablespoons of the finished base for the preparation of yeast-free bread according to the recipe. Using part of the leaven in baking bread, add flour and water to the remaining new portion. The base will become stronger, and sourdough bread will turn out better and better.

The basic rules of baking in a bread machine

Bakers have secrets that they never reveal immediately, especially to inexperienced culinary specialists.

Although everyone knows that the most healthy and tasty bread is obtained not by yeast, but by leaven, it is not recommended to start immediately with “sour” - it may not work, and the first disappointment is usually so persistent that it will not allow you to go to the oven for a long time and start all over again.

So, to gain your first experience in baking rye bread in a bread machine, you should use recipes 50/50 - from two types of flour: rye and wheat.

To get started, take 60% rye and add 10% for each subsequent baking, gradually bringing to a full hundred.

Make the first baking on dry yeast, the second on briquetted, the third on sour dough, and only then use the leaven.

Rye bread is rather capricious and, with all the efforts of the hostess, it can turn out damp, heavy and not porous enough.

The secret that will help to "persuade" the bread to become as it should - in plain water and flour.

Part of the water prepared for the batch should be left (20 grams in total) and in the process of raising the rye kolobok, watch what it lacks: if water is added, then it will not be sticky, if the flour is added, then it will not be cracked.

Try to knead the dough as thoroughly as possible - rye pastries “love” increased attention and diligent kneading.

109 posts

I decided to place a separate topic on rye bread recipes without the use of additives that can be recommended to beginner bakers.

To begin with, a few words about the features of baking from rye flour: it is flour with a low content of gluten (gluten), respectively, it is difficult to raise such bread alone with baker's yeast.

Therefore, for a consistently good result, you must either change the composition of the yeast (grow yeast). Or change the amount of gluten by adding a large percentage of premium wheat flour to the bread. (well, or gluten, if any). Let's go the simple way.

So you need to start with proven recipes:

The program is rye, the shoulder for the batch is ordinary.
If suddenly it turns out more dense than in the photo, the next time you can start kneading on the Pelmeni program, and then switch to Rye.

I can share the simplest recipe for Darnitsky bread - it turns out very tasty!

1.5 tsp dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp fine salt
1 tbsp. l buckwheat honey (can be replaced with sugar)
2 tbsp. l olive oil
300 ml of water pace.
mix honey and oil with water, and be sure to sift the flour
put in a bucket according to the instructions (first liquid or vice versa)
the author suggests baking in the first mode (main)
optionally, you can add garlic, cheese, sausage, greens ..

This recipe was found by Vika Novikova, but she also left comments.
And try the famous Pampernickel bread.
He does not look like Borodinsky, but there is something mysterious in him.

• 1.25 cups of water
• 2 tablespoons 5% apple cider vinegar
• 1.5 tablespoons of milk powder
• 2 tablespoons butter
• 1 tablespoon of brown sugar or honey
• 1.5 teaspoons of salt
• 1 teaspoon of cocoa powder
• 1 teaspoon of instant coffee powder
• 2.5 cups wheat flour
• 1 cup rye flour
• 2 teaspoons of dried yeast

Put the food in the bread maker in the order described in the instructions for your bread maker.Cut the butter into small pieces. Salt, sugar, cocoa and coffee put in different angles of the breadmaker. The yeast is put in the center of the flour in a depression lacking in water. The mode of the bread machine is "Main", medium crust. You can add the same coriander or caraway seeds.

The bread comes out fluffy, the roof never fails and the taste is very pleasant. Highly recommend

If the cup is written in the recipe, then in 95% it is 250 ml (150 g of wheat flour). Usually cups are pumped from translation recipes, they have “CUP” in the west, this is such a universal measure =), like our glass

to older models of HP these “cups” of dividing by 240 ml were attached, to the edges - 250.

Any novice can bake this bread, it is without additives and starter cultures, the main thing is to understand the principle of its preparation. Rye bread loves a long and only batch. I have H.P. Panasonik, and the recipe is this:

2 tsp dry yeast (necessarily those that are put in flour, not in liquid)
1.5 cups (250 ml.) Wheat flour
2.3 cups rye flour
2/3 cup rye bran sold at the pharmacy
2 tsp salt
2/3 tbsp granulated sugar
350 ml. water
2 tbsp any rust. oils
2 tbsp 6% apple cider vinegar (rye dough loves a sour environment)

The kneading paddle is ordinary. I put everything in order in a bucket, turn on the kneading in the "pizza" mode, when kneading I help with a spatula, after 15 minutes the kneading ends, turn on the "pizza" mode again, H.P. interferes with another 10 minutes. When the bun takes in all the flour, I close the lid so that it gets in the heat. The kolobok during the kneading process becomes softer and begins to sprawl, no more flour is needed. I turn it off. I take out a bucket. I grease my hands with vegetable oil and take out the kneading paddle, level the dough, put the bucket in HP, turn on the rye mode (3.5 hours). The dough is kneaded for a long time and only 1 time, in 3.5 hours it will rise and bake safely. Who has a different model of H.P., tailor this principle to your programs. The bread is porous and very tasty. They do not feel bran, they dissolve, as it were, but they greatly improve the taste of bread. I would be very glad if I help anyone with my advice.

Olga Cubik Rogovaya
Dec 21, 2008 @ 1:20 pm

A recipe from Elena Bo from the Bread Maker website.
(the same one in the photo in the topic Work of the bread maker in photos)
Big size
Yeast 2 tsp
Peeled rye flour 350g.
Baking wheat flour 250g.
Salt 2.5 tsp
Sugar 2 table. l
Apple cider vinegar 10ml.
Mustard vegetable oil 30g.
Kvass wort concentrate 35g. (dilute in water)
Water 410ml. (mixture with kvass wort)
Coriander 1 table. l (you can not put)

The program is rye, the shoulder for the batch is ordinary.
If suddenly it turns out more dense than in the photo, the next time you can start kneading on the Pelmeni program, and then switch to Rye.

I don’t have “Rye” mode (Panas-254), so first I put on the Pelmeni program, then a break for 5-10 minutes, and then on Basic Fast. It always turns out.

# 9 Marina Larina, great such a quick option. By the way, to me, and many 255 owners do not really like the rye mode, the Japanese did not think of anything in it.

# 8 Anna Tatarenko, tell me, what about the roof in such bread, what happens with a dome? or everything = -they are flat (I mash, because in my recipes where there is a lot of rye flour, the roof is always flat or a little concave)?

Anya, I’ll tell you a secret: I’ve ripened a year before her ..

But growing rye sourdough (and you have to start with it) takes 1-2 minutes a day (along with getting flour from the cabinet), for 3-5 days .. i.e. work is not an obstacle to this, it's like pouring flowers before bedtime: put a cup of flour and a cup of water in a jar and stir, on the second day again.

And she’s unpretentious at all, I forgot about her for almost a month, so she didn’t do anything :)).

Just with the addition of sourdough to the black bread, you "sit down" on it, I don’t want another rye anymore, it's like with a bread machine :))))

***** Just with the addition of sourdough to the brown bread, you "sit down" on it, I don’t want another rye anymore ****

Step-by-step recipes

warm water -glass
wheat flour -250 g
rye flour -150 g
dry yeast -tea spoon
vegetable oil -50 ml
sugar -10 g
salt -10 g
Cooking time: 180 minutes Calories per 100 grams: 270 Kcal

This recipe for rye bread in a bread machine is prepared as follows:

  1. In a bowl of a bread machine, put all the products in a certain order: water, sugar, salt, butter, both flours (both types), after mixing them, yeast.
  2. Usually rye loaves are baked in the French Bread program. This recipe is no exception. Install the program, set the weight of the finished product - 750 g, and the quality of the hardness of the crust is average.
  3. To evenly raise the dough, you can trim it manually and monitor how it "grows".
  4. After the process is started, and the dough began to rise, it is better not to open the stove lid and do not touch the dough.
  5. With its signal, the baker will announce readiness. Then the loaf can be removed and put on the grill for cooling.

We advise you to watch a video recipe for a home-made Borodino bread, which is simply incredibly tasty:

Karelian bread mix

  • 500 g of the finished baking mix “Borodino”,
  • 1.5 teaspoons of dry yeast,
  • 3 tablespoons of raisins,
  • 350 ml of water.

Bake in rye mode. If such a program is not available on your device, set the main mode to at least 3 hours.

Karelian bread

Rye bread without yeast

  • water,
  • one and a half tablespoons of milk powder,
  • a pinch of salt,
  • 2 tbsp. l Sahara,
  • 2 cups of wheat flour and 1.4 cups of rye,
  • on a teaspoon of allspice, ground pepper and caraway seeds (the ingredients will add spice to the bread),
  • 1.5 tablespoons of vegetable oil,
  • 9 tablespoons of sourdough.

  1. Put the components in the container in the order: first liquid, then dry, if there are no other recommendations for laying products from the manufacturer of the stove.
  2. Set the mode to “Main” or “Rye bread” and set the parameters: weight, crust color.
  3. In the process of raising the dough, monitor its condition: the bun should not be too liquid and smeared over the bowl, a quality dough from a light touch should spring.
  4. After the roll is ready, let it cool. Rye pastries should not be cut and consumed hot.

You can also try baking whole-grain yeast-free breads with sourdough without milk and spices:

Kefir bread in a bread machine

  • 150 ml of warm water
  • 200-220 ml of thick kefir with a fat content of 3%,
  • 2 tablespoons of olive oil,
  • 250 gr of rye flour and as much wheat
  • 1 tablespoon of granulated sugar
  • 1.5 teaspoons of salt and dry yeast.

Baking in the program “rye”, with a dark crust.

Kefir bread in a bread machine

Panasonic custard recipe

  • 500 g peeled rye flour,
  • 35 g of acidifier,
  • 40 g dry malt (fermented),
  • a tablespoon of sugar
  • salt to taste
  • 8 g dry yeast
  • two glasses of warm boiled water and 100 ml of boiling water.

  1. Brew malt with boiling water and leave for five minutes.
  2. In the meantime, set the desired mode. For different models of Panasonic stoves, different modes will be required: SD-253 (252, 254, 255) work “Gluten-free”, and SD-2500 (01, 02) - on “Basic Fast”. Choose a spatula designed for rye dough, it will make kneading easier and faster.
  3. Spread the components in a certain order: flour - sourdough (acidifier) ​​- sugar - yeast.
  4. Return to the malt again, dilute it with boiled warm water, stir and pour to the rest of the ingredients.
  5. Place the container with the ingredients in the oven, start a certain mode (“Main” or “Gluten-free”) and follow the kneading process, helping the machine with a spatula if necessary. Mixing should last at least 15 minutes.
  6. Reset the previous mode and immediately turn on the Baking program. After starting this program, you can’t open the lid and touch the dough, so as not to fall off.
  7. Baking time - 90 minutes, after which the loaf should be cooled for two hours.

We offer you to view another recipe, which, incidentally, is also intended for Panasonic bread maker:

Black beer bread

  • 75 ml of water and strong tea leaves,
  • 200 ml unfiltered dark beer,
  • 1 teaspoon of cocoa and instant coffee,
  • 1.5 teaspoons of dried yeast and salt,
  • 1 tablespoon of white sugar, the same amount of vegetable oil and ground coriander,
  • 1.5 tablespoons of dried mashed potatoes (in powder),
  • 2 tablespoons of milk powder,
  • 300 grams of wheat flour
  • 150 grams of rye flour.

Mix both types of flour with coriander and mashed potato powder, in this form add to the liquid. In the process of kneading, add wheat flour (if necessary), but not more than 3 tablespoons. Set the bread machine in medium crust mode and the “wholemeal bread” program. Such baking is especially successful in Kenwood devices.

Black beer bread

Additives: what are they for?

In the recipe of such a loaf, various additives can often be found.

Learn more about them:

  1. Gluten - gluten, which is so lacking in rye dough. It is necessary for raising and splendor loaves.
  2. Agram is a sourdough that gives “branded” acidity to bread. When adding agram, no vinegar is needed in the dough, because there are recipes with the addition of apple or ordinary table vinegar.
  3. Extra -R is a malt-flavored starter culture that emphasizes the sweetish malt flavor.
  4. Malt is a necessary component in brown bread, giving it a dark color and a peculiar taste.

If you didn’t have such ingredients at hand, you can find a replacement.

Of course, bread with "substitutes" can not be considered authentic, but still try.

Instead of gluten, add a few teaspoons of semolina to the dough, while reducing the amount of wheat flour if it is in the dough.

Instead of agram, use vinegar, lemon juice or ascorbic acid.

The main thing is to choose the “right” sour apple.

If you want to get a bun with sourness and an absolute reluctance to use vinegar for this, you can knead on whey or kefir instead of water.

Malt can not be replaced with anything, but if it is not enough, you can add buckwheat honey, kvass, kvass wort, or, at worst, dark beer to the dough.

If you like to bake pies and cakes, then, for sure, it will be interesting to learn about different types of cream with condensed milk and, of course, learn how to cook them. Diversify your desserts! Piggy bank of recipes for your favorite cream cake with condensed milk.

You can learn how to cook the “right” manti on our website here. We are sure that beginning housewives will quickly master the cooking process, and experienced ones will learn many useful tips for themselves, and maybe share their secrets.

Appetizing eggplant boats in the oven will be an excellent dish for an evening meal. Look here for the recipe and cook with pleasure!


Wheat flour - 330 grams,

Rye flour - 150 grams,

Olive oil - 2 tbsp.,

Honey or sugar - 1 tbsp.,

Dry yeast - 1.5 tsp,


Rye flour - 150 g

Water or whey - 300 ml

Vegetable oil - 1 tbsp.

Bran - from 2 tbsp

Dry aromatic herbs and spices to taste


Water (boiling water) - 240 ml,

Wheat flour - 210 grams,

Rye flour - 210 grams,

Dry yeast - 1.5 tsp,

Ground coriander - 1 tbsp.,

Dark wine vinegar - 2 tbsp.,

Sunflower oil - 2 tbsp.


Vegetable oil - 2 tbsp.

Rye flour - 140 g

Wheat flour - 280 g

Dry yeast - 1.5 tsp


Whole grain wheat flour - 300 g

Whole grain rye flour - 255 g

Vegetable oil - 50 ml

Active dry yeast - 1 tsp

Chicken Egg - 1 pc.

Pea coriander - for flavor


Water at room temperature - 300 ml.

Olive oil - 2 tbsp. l

Sugar - 1 tbsp.

Wheat flour - 300 g.

Rye flour - 150 g.

Rye malt - 2-3 tbsp. l

Dry yeast - 1.5 tsp.


Wheat flour - 260 g

Rye flour - 120 g

Dry yeast - 1 tsp

Vegetable oil - 2 tbsp.

Coriander - up to 2 tsp

Black or allspice - up to 1 tsp


Wheat flour - 300 g

Rye flour - 220 g

Drinking water - 270 ml

Chicken Egg - 1 pc.

White sesame seeds - 15 g

Active dry yeast - 5 g

Salt - 1.2 tsp

Sugar - 1.2 tsp

Vegetable oil - 50 ml


Wheat flour - 200 grams,

Rye flour - 150 grams,

Sourdough (vivo or other) - 1 bottle,

Malt (dry or concentrate) - 2 teaspoons,

Sugar - 2 tsp

Salt - 1 tsp.

Share it a selection of recipes with friends

A few more tricks

  1. Rye bread and aromatic herbs are in harmony with each other, so do not be afraid to be creative and add basil, caraway seeds to the dough, Provencal herbs, they only emphasize the unique taste of your pastries.
  2. The success or failure of the finished product depends on the correct ratio of water to flour. Too thin a dough threatens to turn the crumb into a wet and sticky misunderstanding (tartness), and if the mixture is too thick, the crumb will be dense, cracking and stale quickly.
  3. Immediately after the completion of the baking process in the oven, even the bread that has been taken out continues to “cook inside itself”. That is, the process of ripening the crumb lasts until it cools completely. Therefore, you cannot cut hot rye bread.

Pay attention to the method of cooking pastries based on kefir in the following video:

French bread

  • 310 ml of water
  • 50 grams of rye and 350 grams of wheat flour,
  • 2 tablespoons of sunflower oil and dry fermented rye malt,
  • 1 teaspoon of salt
  • 2 teaspoons of dry yeast,
  • 0.5 teaspoon of cumin,
  • 1 tablespoon of sugar.

Bake in the “French bread” program (available in Redmond rbm-1905 bread machines, Zelmer zbm 0900 w, Phillips hd 9046 and others).

French bread

Custard bread with malt

  • 3 tablespoons of rye fermented malt,
  • 50 ml of water (not lower than 60 degrees),
  • 275 cold water
  • 20 grams margarine,
  • 400 grams of wheat and 75 grams of rye flour,
  • 1.5 teaspoons of salt and dry yeast,
  • 2 teaspoons of sugar

Pour the malt with hot water, leave for 2 hours in a thermos or oven. Then cool the tea leaves, add the remaining products, set the mode of medium crust and baking whole grain bread.

Custard bread with malt

Sweet bread recipe in a bread maker

  • 100 ml of milk (in extreme cases, water),
  • 3 eggs,
  • 6 tablespoons of vegetable oil and the same amount of sugar,
  • 450 g of wheat flour
  • 2.5 teaspoons of dry yeast,
  • 0.5 teaspoon of salt
  • a bag of vanilla sugar
  • apples, dried apricots, raisins.

Set the main mode of the bread machine, the program “Baking with Raisins”, the average level of crust.

Sweet bread recipe in a bread maker

Charlotte in a bread maker

  • 5 eggs
  • 200 g of granulated sugar and as much flour
  • 5 grams of vanillin,
  • 2 large apples.

Beat eggs, add sugar and vanilla, beat with a mixer again. Pour in flour, mix. Next is the turn of chopped apples. Mix the mass, grease a bucket of breadmaker with oil. Set the “baking” mode, the cooking time is 1.5-2 hours.

Charlotte in a bread maker

Cupcake in a bread maker simple recipe with photo

  • 4 eggs,
  • 100 ml of milk, as much sugar
  • 150 g butter (soften),
  • 250 g flour,
  • 1 teaspoon of baking powder
  • 200 gr raisins.

We describe the bookmarking order in the bread machine, in which the liquids first go. Beat eggs with sugar, pour to the bottom. Then - milk, soft butter, flour, baking powder. Add raisins after the corresponding signal. Set a baking program for yeast-free dough.

Cupcake in a bread maker simple recipe with photo

Watch the video: Bread Machine Bread. My simple "go to" recipe. Please add yours in comments. (February 2020).