The recipe of a rye bread on ferment long since passed from father to son. Black bread with slightly notable sourness was widespread in Russia, and today its popularity revives. The modern hostess manages to receive in the bread machine according to the ancient recipe tasty bread, at the same time the most part of work is undertaken by kitchen assistant.
The simple recipe of a rye bread on ferment in the bread machine
It is required to you:
- rye flour — 500 g;
- water — 250 ml;
- ferment — 250 g;
- sugar — 15 g;
- salt — 10 g;
- vegetable oil — 2 tablespoons.
At first heat ferment to room temperature. For this purpose in advance get it from the fridge and put for 2-3 hours to the warm place. Slightly warm up water and add salt, sugar there, stir before dissolution. Add ferment. Lay out liquid in the bread machine, it is possible to spread all products in a bread machine bowl at once.
Pour oil. Its quantity can vary a little. From that how many it will be in structure, the structure and taste of the baked bread depends. Each hostess with practice defines for herself optimum amount and a type of oil: refined or not, sunflower or olive, etc.
Pour rye flour. If it is necessary, mix a little bowl contents as not each equipment can well break all components and receive quality homogeneous mass.
Now expose the batch mode. Everything depends on model of your bread machine. It is desirable that temperature wasn't too high, otherwise ferment can lose a part of properties. Even the simplest batch will approach.
As soon as dough is ready, it is possible to give hands the form necessary to you and then to send back to be baked. So the form of bread will turn out more equal. Don't forget to remove from a bowl bottom a razmeshivatel. If desired cover dough with a package and put to the secluded place that the batch rose better. But it isn't obligatory.
Put to be baked bread, выбирав the most suitable mode in your bread machine. Before a readiness signal the house will be filled with an appetizing savor of fresh pastries. Cool finished bread and inwrap in a package or a towel that it didn't zavetritsya.
Rye bread on ferment in the bread machine as shop
Bread really will resemble the purchased, but prepared in house conditions product will be more useful and softer. If desired to taste you can add to it the cleaned sunflower seeds or nuts.
It is required to you:
- rye flour — 300 g;
- wheat flour — 300 g;
- warm water — 500-550 ml;
- ferment for bread from rye flour – 4-5 tablespoons;
- salt — 1 tablespoon;
- vegetable oil — 2 tablespoons;
- sunflower seeds or the peeled nuts to taste.
Previously take out ferment that by the time of a test batch it was warm from the fridge. It is impossible to warm up it therefore leave it at the room temperature at 2-3 hours.
Mix in a deep bowl all loose components in a uniform mix. There at will add sunflower seeds and the crushed nuts.
In a bowl of the bread machine pour water, add oil and ferment. Afterwards enter loose mix, slightly mixing to avoid lumps. It will allow the test to rise properly.
Put dough to reach in the bread machine on the necessary mode. After that put bread to be baked also on the mode, suitable for your device. Rye useful bread on ferment in the bread machine is ready.
Rye bezdrozhzhevy bread on ferment in the bread machine
It is required to you:
- wheat flour – 220 g;
- rye flour – 480 g;
- the suitable bezdrozhzhevy ferment – 200 g;
- purified water – 500 ml;
- flavourless vegetable oil – 55 ml;
- coarse salt – 25 g;
- sugar – 65 g;
- caraway seeds or coriander – to taste;
To make rye bread according to this recipe, take rye ferment for bread without yeast. If desired it can be prepared in advance independently. Besides rye flour is present at ingredients also wheat that the bread machine could cope with a batch independently. At the bread entirely consisting of rye flour, dough at a batch turns out too viscous, and it is very heavy to device to bring together him in an integral lump.
Therefore if you categorically against addition in structure of bread of wheat flour, can help the device during a batch. For this purpose you will need to stop process, to open a cover of the device and to select grain weight from sides by means of a scapula. Also at preparation of bread only from rye flour you will need to increase in the provided recipe amount of ferment from specified approximately by one and a half times, respectively it is necessary to reduce an amount of water.
If you cook bread in the device, having replaced a part of wheat rye flour, then the bread machine will cope with a batch independently and your additional help in process of a batch isn't required to it.
For preparation of bread on ferment according to this recipe you need the bread machine as which an opportunity to expose an operating mode individually is included. The fact is that standard programs of ordinary bread machines are suitable only for classical barmy grain pastries. Therefore in advance learn possibilities of the kitchen unit.
In a bowl of the bread machine pour out purified water, vegetable oil and the suitable ferment. Sift both types of flour there (or one), add salt, sugar and at will caraway seeds or a coriander. Install a bowl in the device.
The mode choose individual: time of the first batch - 15 minutes, time for rise - 4-4.5 hours (without knock-backs), time of baking set - 1.5 hours. Turn on the bread machine and wait for the termination all of process. Right after a signal of readiness take pastries and let's it cool down.
Ferment for a rye bread in house conditions
The recipe of classical liquid rye ferment is useful for any pastries where you would like to replace yeast in structure.
It is required to you:
- 2-3-hlitrovaya glass jar;
- 100 g of rye flour;
- 150 ml of water.
Wash up and dry up a glass jar, pour out in it rye flour of the specified quantity. Warm up water to hardly warm state, approximately up to the temperature of 25 wasps. It is necessary that process of formation of useful lactic bacteria was started.
For the first stage of barm-making measure waters so much how many it is specified in ingredients - 150 ml. Add water to flour and carefully mix weight so that there is no lump left. It is the more convenient and best of all to use a wooden spoon with the long handle. The received weight on consistence and density has to resemble sour cream of average fat content.
At the first stage rye ferment only begins to wander and be sated with live bacteria. Therefore it is very important to carry out process in heat. To bank with mix of flour and water leaky cover and inwrap in a towel. Formation of lactic bacteria besides heat will require oxygen and lack of direct sunlight.
If process of barm-making happens in cold season, place to bank with mix about a direct source of heat, for example near the battery or the oven. Only not in dense, on the battery the liquid foundation can't be put, otherwise bacteria in it will die from too high temperature. It is possible to put the container with mix in the switched-off and completely cooled down oven, having closed a door.
After an institution of rye ferment leave to bank with it to stand one day. Ferment is formed and gains strength gradually due to reproduction of useful lactic bacteria. Further you can take several spoons of a ready basis for preparation of bezdrozhzhevy bread according to the recipe. Using a part of ferment in bread making, add to the remained new portion of flour and water. The basis will become is stronger, and bread on ferment will turn out better.