Rye bread - how to bake at home in the oven or bread machine according to recipes with photos. Rye flour bread in the oven yeast recipe Rye loaf at home in the oven

18.10.2019

You can bake bread in the oven in any way - yeast, unleavened, flat cakes, pita bread, etc. Wheat and rye are mainly used for baking, the rest of the cereals are used as additives. Our family is very fond of rye bread, which is baked from a mixture of rye and wheat of equal volume. This is our family recipe, which I am happy to share with you. The process is simple and does not take much time, but the result is excellent, and delicious bread is on the table.

Rye bread in the oven

There are various deviations from the main recipe, resulting in different flavors. In the main recipe for homemade bread baked in the oven, as I have already noted, there is an equal amount of rye and wheat flour. We take these two ingredients and one and a half glasses of water. Dry yeast and vegetable oil will need a tablespoon. Sugar half a tablespoon, and salt one teaspoon.

The preparation of dough for baking bread in the oven begins with dough. Mix sugar with yeast, add warm water, and mix well. Then set aside for 15 minutes to start fermentation. Meanwhile, in a separate container, mix both types of flour, add vegetable oil and salt. Gradually pour water with yeast and sugar into this mixture with continuous stirring, and at the end knead the dough.

Video. How to cook wheat-rye sourdough

To cook bread in the oven, knead the dough so that it does not stick to your hands, cover with a towel, and leave in a warm place for an hour to fit. It should roughly double in size. After the dough has risen, it should be kneaded well again, and placed in a pre-greased baking dish. In order to properly bake bread in the oven, the dough in the form must also come up a little, so cover it with a towel and leave it for half an hour.

In the meantime, you should preheat the oven to 200 degrees, and put the bread to bake for 43-45 minutes. When the bread is ready, it must be laid out from the mold and covered with a towel so that it quickly moves away from the hard crust.

By slightly changing the proportions, and adding 5-6 cloves of garlic, we get a very tasty garlic bread. At the same time, 300 rye flour will be required for 400 grams of wheat flour and water. Dry yeast and salt 2 teaspoons each, and sugar 5 teaspoons. Add 2 tablespoons of vegetable oil to the dough, and leave one more to lubricate the mold.

The cooking technology is also somewhat different from the basic one. Here the yeast is mixed with sugar and half the volume of water. Put the mixture in a warm place for half an hour. And when the yeast starts to play, add the rest of the water, vegetable oil, rye flour and salt. After you mix everything well, you can add wheat flour, chopped garlic, and knead the dough well and thoroughly. Next, cover with a towel and leave to approach for an hour and a half.

After spreading the dough in greased forms, cover it with a towel and leave to approach for another 45-50 minutes. The bread is now ready to be baked in the oven.

Here the oven is heated to 220 degrees, and the bread is baked for 50 minutes. After baking, it is advisable to sprinkle it with plain water, and wrap it with a towel to cool.

Recipe for rye bread in the oven

Baking bread in the oven according to this recipe will not take much effort and time, but you will get homemade delicious bread.

Ingredients:

• rye flour - 1.5 tbsp.;
• wheat flour - 1.5 tbsp.;
• warm water - 1.5 tbsp.;
• dry yeast - 1 tbsp. spoon;
• vegetable oil - 1 tbsp. spoon;
• sugar - ½ tbsp. spoons;
• salt - 1 teaspoon.

Cooking

Combine the yeast with sugar, pour it with warm water and put it in a warm place for 15 minutes until the yeast starts to play.

Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil to them. Then, little by little, add yeast water to this mass and knead the dough. Cover bowl with a tea towel and leave in a warm place for 1 hour to double in size.

Sprinkle a table or other work surface with flour and put the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil. Cover the form with cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook bread in it for 40-45 minutes at 200 degrees.

Homemade rye bread in the oven

Making bread at home in the oven is good because you can add any ingredients to it, thereby making the taste more original.

Ingredients:

• rye flour - 300 g;
• wheat flour - 400 g;
• water - 400 ml;
• salt - 2 teaspoons;
• sugar - 5 teaspoons;
• dry yeast - 2 teaspoons;
• garlic - 5-6 cloves;
• vegetable oil - 3 tbsp. spoons.

Cooking

Mix sugar with dry yeast and half of the indicated amount of water. Leave this mixture for 20-25 minutes in a warm place. After the yeast starts playing and a “cap” appears, add the rest of the water, 2 tbsp. tablespoons of vegetable oil, salt and rye flour, which do not forget to sift before.

Mix it all up and gradually add the pre-sifted wheat flour. Send chopped garlic here, knead the dough. When it is ready, cover the bowl with the dough with a towel and send it to heat for 1.5 hours. When the time is up, remember the dough and place it in a greased baking dish. Leave the dough in the form for 40-50 minutes for proofing. Preheat the oven to 220 degrees and bake the bread for 50 minutes. Then, sprinkle it with water, wrap it in a towel and let it cool.

Rye-wheat bread in the oven

Bread prepared according to the following recipe, thanks to the addition of honey and coriander, acquires an unusual and very pleasant taste.

Ingredients:

• wheat flour - 350 g;
• rye flour - 350 g;
• warm kefir - 250 ml;
• dry yeast - 1 sachet;
• salt - ½ tbsp. spoons;
• honey - ½ tbsp. spoons;
• coriander in grains.

Cooking

In a food processor or in a bowl, mix kefir, honey, salt and yeast. Grind coriander grains in the palms, and then add to kefir and other ingredients. Sift flour, both rye and wheat, if you want to get more “black”, add a little more rye flour. Knead the dough and form it into a ball, which we put on a floured plate.

With a knife on top of the ball of dough, we make a mesh, not small, and send it to a warm place for 20 minutes. You can preheat the oven to 50 degrees, turn it off and put the bread in there so that it comes up.

After 20 minutes, put the bread on a greased baking sheet and send it to a warm place for another 15-20 minutes. We heat the oven to 270 degrees, sprinkle the bread with water and put it on the top shelf of the oven for 10 minutes, then reduce the heat in the oven to 180 degrees and bake the bread for another 20 minutes. Thus, you will get a delicious bread with a crispy crust.

Video. Homemade bread without yeast, eggs and sourdough

The material is provided by the site "In the garden with your own hands" handmade-garden.ru Tips and experience of working with your own hands in the garden.

Hello dear readers. I, like most people, start thinking about healthy food. Today in this series there will be a simple recipe for rye bread. I will bake it in the oven, we don’t have a bread machine or a slow cooker, but it will probably appear soon. We did not come to such a decision, to bake bread ourselves, right away. It started gradually, we could eat one loaf a day, or we could eat it a week. Our children are not very fond of bread. And recently, in a supermarket, we bought gray bread with seeds. So both the children and I liked it so much that we can eat it in one sitting.

We began to take such bread every day. But it is too fluffy and airy, so we thought, maybe we can bake rye bread ourselves. The next day, instead of bread, I bought rye flour.

Easy rye bread recipe

My parents always bake bread at home, but their recipes are too wise, and besides, they are made from white flour, and we wanted to start simple so that everyone could repeat. I searched the internet and found many recipes. Even barley has been sprouted for malt. But today I wanted to bake rye bread, but the malt is not ready yet. Here is a simple recipe for delicious bread.

Rye bread composition

• Rye flour 200 grams (1.5 cups)
• Wheat flour 200 grams (1.5 cups)
• Warm boiled water 370 grams (1.5 cups)
• Dry yeast 1 tablespoon
• Sugar 1.5 tablespoons
• Salt 1 teaspoon
• Vegetable oil 1.5 tablespoons
• Optional cumin, coriander, seeds ...

Let's start making bread with yeast. To do this, take sugar and yeast, mix them in a bowl, pour warm water. I added 1.5 cups of water. Cover with a towel and put in a warm place for 20 minutes.

While our yeast is rising, we sift the flour. When sifting rye flour, I had large particles, but white flour was clean. Add a teaspoon of salt to the sifted flour and mix.

Why do we need to take two varieties of flour. Because if you take only white flour, then rye bread will not work. Well, if you take only rye flour, then the bread will turn out sticky and will not bake well. Commonly used proportions are 50/50 and 60/40. And who takes 60% rye flour, but who white. It all depends on your taste.

After 20 minutes, the yeast came up, and we add vegetable oil to them. Pour the yeast water into the prepared flour, and mix well with a spoon.

It makes a pretty sticky dough. Cover with a towel and put it in a warm place for three hours. I ask specialists not to judge us strictly, I bake bread with my own hands for the first time. What have I not baked in my life, but bread has never been.

While the bread rises, I prepare the form. I grease the form with vegetable oil, sprinkle with flour. Although I think that one vegetable oil was enough. Now I put the dough in the form. Since our children love bread with seeds, I sprinkle seeds on top.

Cover with a towel and let thaw for 20-30 minutes in a warm place. The dough should double in size. I put it in the microwave, but before that I put a pot of hot milk, and the microwave was warm and humid. This is what experienced bakers recommend, although my parents do not do this, and their bread turns out to be lush and tasty.

After the rye bread had doubled in size, it even came up in less than three hours, but I still put it in after three hours so as not to violate the recipe. The bread was baked for about 40 minutes at a temperature of about 200 degrees. My oven is gas, so the temperature is approximate. After baking, I left the bread for another 15 - 20 minutes in the oven.

The bread was well baked, it turned out very tasty. The weight of our bread turned out to be 450 grams. Next time I will make more, I really liked the taste of bread. And the children began to collect seeds from the hot, barely managed to take a picture with the seeds.

But my baking didn't end there. I liked the taste but didn't like the look. And I continued to bake bread, and of course I recorded the results.

Above in the photo, these are samples already with ground coriander inside, and not ground on top. It turned out very tasty, but the bread sat down. I used less dry yeast. The bread came up very well, but sat down in the oven.

But below I have already tried fresh yeast. The bread came up very well, and as you can see in the photo, even a little airy, although I used only 30 grams of yeast for a double norm of flour. I also added half a glass of seeds to the dough, next time I will add more. It’s just that we don’t store seeds at home, they quickly disappear. What else we noticed is that this bread crumbles, which is made with raw yeast.

I also tried to make the dough not so sticky, it did not work. And flour was added, and butter was added to the dough, it's still sticky dough.

And now my turn will be yeast-free bread, so to speak, living bread. The sourdough is already being done. So come visit, there will soon be a step-by-step recipe for live, yeast-free, real rye bread in the oven.

Rye bread is certainly one of the most interesting products both in terms of taste and in terms of preparation.

Cooking it is very difficult and many professional chefs consider rye loaves to be a masterpiece among their baked goods.

However, you should definitely try your hand.

If you scrupulously follow the recipes, adhere to all the nuances of the technology, then the result promises to be truly impressive.

Freshly baked bread has magical properties - it rarely disappears from the table at such a speed, but if hot rye flour loaves, then, as a rule, not a crumb remains.

Rye bread at home in the oven - the basic principles of cooking

There are many technologies and recipes that allow you to bake fragrant “black” bread right in your own kitchen. Rye flour dough is kneaded with yeast, kefir with and without yeast, with specially prepared sourdough or brewed.

All this variety is united by two basic rules: the quality of flour and the exact observance of all proportions indicated in the recipe.

Quality flour is always dry and soft. When squeezing such flour into a fist, the resulting lump does not crumble immediately, but when you press your finger on the surface, an imprint pattern should remain on it.

Before kneading the dough, the flour is sifted without fail. Bread made from sifted flour is fluffy with uniform porosity.

At home, rye bread is baked with the addition of wheat flour in strictly defined proportions according to the recipe, which is not desirable to change.

Also, if it is specifically stated in the recipe, do not change the temperature. Baking rye bread at home in the oven should be strictly following the instructions, this is due to different dough recipes, there is no universal rule here, be careful!

"Borodinsky" rye bread at home in the oven

420 gr. quality rye flour;

50 ml non-aromatic, sol. oils;

150 ml low-fat milk;

130 gr. white flour;

1.25 liters of purified water;

Table. a spoonful of white sugar;

One table. a spoonful of maltose syrup;

Three table. spoons of rye (red) malt;

10 g of fine, evaporated salt;

Coriander seeds - 3 tsp;

Dried cumin seeds.

1. Crush and grind 2/3 aromatic seeds in a mortar. Then mix them with malt and, pouring half a glass of slightly cooled boiling water, set aside for half an hour, infuse and cool.

2. After that, immediately start preparing the dough. To do this, dilute instant yeast in warm, but not hot milk. Add all the sugar at once, 2 full tablespoons of white flour and, stirring well, leave for a quarter of an hour.

3. In a wide bowl for kneading the dough, sift two types of flour on a fine sieve: rye and white baking flour, mixing them in the process.

4. Add salt and stir it evenly over the flour.

5. Then pour in the dough that has increased in volume, the cooled malt mass, molasses and, pouring in the remaining water heated to 38 degrees, knead the dough.

6. The dough should be soft and very sticky, so in the process, hands are slightly moistened with vegetable oil.

7. Cover the bowl of dough with a cotton or linen towel and leave warm to proof.

8. The readiness of the dough for further processing is determined by doubling the volume, or even a little more. Punch down the dough lightly and, dividing into portions, lay out on prepared baking sheets.

9. Turn on the oven and slightly warm it up (up to 30 degrees), put the molds with the dough into it for half an hour for the second proofing.

10. Then grease the surface of the approached bread with warm, in no case cold water, sprinkle with the remaining seeds.

11. Bake such bread first for a quarter of an hour at 200 degrees, then for twenty-five minutes at 180 and at the end of 19 minutes at 160 degrees.

Choux rye bread at home in the oven

30 grams of ordinary bread yeast;

200 gr. coarse rye flour;

Refined sugar - 2 tbsp. l.;

350 grams of baking flour;

Good rye (dry) malt - 2 tbsp. spoons.

1. White flour (150 gr.) Mix with malt and pour the mixture with three hundred milliliters of boiling water.

2. While pouring boiling water, stir the mass well with a fork so that there are no lumps.

3. In a separate bowl, dissolve the yeast in 270 ml of slightly warmed water. Stir until completely dissolved, add sugar and salt.

4. Combine the flour brewed with malt and dissolved yeast and stir everything until smooth. The result is a liquid flour mass of dark brown color.

5. Pour all the remaining flour into the liquid flour mass and knead the dough that is not sticky to your hands.

6. Cover the container with the dough with a cloth towel and leave for three and a half hours.

7. Turn on the oven, place a metal saucer with water on the bottom shelf, and heat to 220 degrees.

8. Knead the dough that has grown in volume with your hands, sprinkle with flour and transfer it to a baking dish. Cover with a towel and leave again for 20-25 minutes.

9. When the dough comes up, put the roaster in the oven and bake for 45 minutes.

10. Then take out the form and remove the loaf from it, wrap it in a towel and leave it for three hours, during which time the loaf will “ripen”.

Sourdough recipe for baking rye bread at home in the oven

The sourdough prepared according to this recipe can be used not only for baking rye bread, it can be used to make good homemade kvass.

Ten st. spoons of coarse rye flour;

10 grams of sugar;

A two hundred gram glass of water.

1. Dilute part of the flour (full four tablespoons) with one hundred milliliters of cold water, achieving a consistency similar to thick sour cream.

2. Pour granulated sugar, stir several times, with short breaks and, covering with a cloth, leave for a day.

3. After the time has elapsed, stir in 2 more tablespoons of flour and dilute with water to the previous density. Leave for another day under a napkin.

4. Please note that the sourdough should not be thick, so when adding flour, always dilute it to the thickness of sour cream with cold boiled water.

5. On the third day, the sourdough acquires a characteristic smell of sour bread, this is normal, just such a result is needed.

6. Add flour again, if necessary, dilute with water and leave again for a day. Completely sourdough will be ready on the fourth day.

7. Add flour and water again, stir. Take the required amount for making bread, and tightly close the rest, put it in the refrigerator for storage.

8. The storage sourdough must be “fed” with flour once a week, otherwise it will “die”.

Rye bread at home in the sourdough oven

Purified water, boiled, chilled - 300 ml;

Frozen sunflower oil;

4 cups rye (peeled) flour;

300 ml of sourdough according to the above recipe;

A small pinch of coriander;

50 grams of white granulated sugar;

Good malt (replaced by dry rye kvass) - 2 tbsp. spoons;

60 gr. sunflower seeds (without husks).

1. Combine half of the rye flour indicated in the recipe with sourdough and chilled boiled water. Stir so that there are no lumps, and leave for 5 hours to approach. In the process, the dough will increase approximately three times.

2. Brew malt or kvass in 90 ml of boiling water, cool and add to the dough that has come up by this time.

3. Pour spices, sugar and salt, pour in oil and knead the dough.

4. Transfer it to oiled molds and leave, covering the top of the molds with cotton or linen cloth (towels), for a distance of 3 hours. It is recommended to fill out the forms with a test by one third.

5. Sprinkle the risen dough with peeled seeds and bake in a warm oven.

6. Bake from 45 minutes to an hour, at 180 degrees. The duration depends on the size of the resulting loaf.

Rye bread at home in the oven, kefir-yeast

150 gr. white and 250 gr. rye, coarse flour;

Purified, non-aromatic oil - 1 tbsp. l.

200 ml of curdled milk, or sour kefir, low-calorie;

1 tsp dry yeast;

Garden salt and granulated sugar - 1 tsp each.

1. Warm dairy products in advance to room temperature.

2. Then mix with 150 ml of boiled water heated to thirty degrees and dissolve salt and granulated sugar in the resulting mixture.

3. Pour the rye and baker's wheat flour into a mixing bowl, gradually add the yeast and mix well, stirring the yeast evenly over the flour.

4. Make a small depression and, gradually pouring in the fermented milk mixture, knead the dough. If in the process of kneading, you feel that it turns out to be excessively tight, add a little water.

5. Properly kneaded dough is elastic, smooth and soft.

6. Cover the bowl with the dough with a cloth and set it to “rest” for half an hour.

7. Pour in a little and evenly the oil, knead with your hands until completely absorbed.

8. After that, transfer the dough to a slightly warmed form and leave, covered with a towel for “proofing” for two hours.

9. Sprinkle the table with white flour, put the dough that has come up (noticeably by doubling the volume) on it, and form a round loaf out of it.

10. Transfer it to parchment in a roasting pan and leave, covered with a towel, for half an hour, for the final "proofing".

11. Bake at 200 degrees for about forty minutes.

12. Before placing the baking sheet with the dough in the oven, sprinkle it with plenty of water on the walls.

Quick, yeast-free, rye bread at home in the oven on kefir

Yogurt from "factory" milk, or kefir of medium fat content - 200 ml;

Wheat white flour - two glasses;

One glass of "coarse" rye flour;

0.5 tsp baking soda;

A little mixture of aromatic "Provencal" herbs;

1 tsp refined sugar.

1. Slightly warmed kefir (curdled milk), mix with soda and leave for a quarter of an hour on the table. You should not do this on the stove or in the microwave, it is best to do this on a battery or by placing a container of sour milk in warm water.

2. Then mix salt, granulated sugar and a mixture of Provencal herbs in a separate bowl. Pour in the kefir that has increased in volume and knead the dough, adding the sifted flour very gradually.

3. We take the whole portion of rye flour, and first we should take one glass of wheat flour and then, when kneading, regulate the density of the dough with it. It should be fairly soft and non-liquid.

4. Cover the form or brazier with parchment, transfer the kneaded dough into it and put it to “rest” for a quarter of an hour, covered with a towel. It is advisable to do this on a warm battery or on top of the stove, while turning on the oven to warm up.

5. After that, make a longitudinal cut and a few more across the future loaf and place the form with the dough in a preheated oven.

6. Bake the bread from half an hour to forty-five minutes, then turn off the oven heat and leave the bread with the door closed for another fifteen minutes.

7. Remove the baked bread from the oven and wrap it in a towel until it cools completely.

"Karelian" rye bread at home in the oven

100 grams of flour, rye;

A mixture of anise with cumin and coriander, about 8 g;

50 grams of malt;

300 ml of water (in tea leaves);

Baking flour - 650 grams;

10 grams of fresh (bread), or 5 grams of "dry" yeast;

250 ml of water (in a dough);

50 grams of a mixture of raisins and dried apricots;

45 grams of honey;

1.5 tsp boiling (fine) salt;

200 ml of water (in the dough);

80 grams of molasses.

1. First, prepare the tea leaves for the dough. Grind seasonings in a mortar. Add all the rye flour, water and mix well, heat on minimal heat, and best of all in a water bath to 70 degrees. Then cover the container with tea leaves with foil and place it for two hours in an oven preheated to 70 degrees. The finished brew will look like melted chocolate.

2. Next, start preparing the dough. Dilute the finished tea leaves with a glass of cold water. Add the yeast, stir to dissolve, and add the whole portion of wheat flour. Having finally mixed everything, let it stand and approach the dough for four hours.

3. Before kneading the dough, soak pitted raisins and dried apricots in boiling water for ten minutes. Drain the water, and dry the dried fruits well, chop with a heavy sharp knife, about 5 mm pieces and roll in white wheat flour.

4. Dissolve honey, molasses, salt in boiling water and, after cooling slightly, add the mixture to the dough that has come up.

5. Gradually adding wheat flour, knead a soft, elastic dough. At the end of kneading, add prepared dried fruits. Let the test run.

6. After two hours, move the dough onto the table and press down a little with your hands to make a pancake. Then roll it into a tight roll, pinching the edges with each turn.

7. Transfer the dough into a mold or just on a baking sheet, on parchment, for proofing for one hour.

8. After the dough has risen and become a little softer, bake the loaves at 180 degrees. Time - 1 hour.

Rye bread at home in the oven - tricks and tips

Do not overexpose the dough during proofing, otherwise it will tear during baking, and tears will appear on the surface of the baked bread.

The softer the kneaded dough, the more porous the structure of the bread itself.

In order for the bread to rise evenly during baking, stick pasta into the dough in several places.

Rye bread will bake better if there is a container of water in the oven. Also, before putting the brazier with the dough, the walls of the oven are sprinkled with plenty of water.

. "Karelian" bread is very loved by children, you can experiment with the recipe to please your little rascals. So, raisins with dried apricots are well replaced by candied citrus fruits, unless it is worth reducing their number somewhat. Simply delicious rye bread with the addition of small pieces of hard marmalade.

If you have a talent for baking, try baking bread from two different types of dough at once - rye and wheat. A loaf is formed by rolling two flat blanks of different colors into a roll. Such bread is also very tasty with the addition of raisins, marmalade, roasted nuts, or sunflower seeds.

Recipes for black bread. Dishes from black bread.

Black bread was the most popular in Rus'. At that time, only nobles could afford products made from white wheat flour. This was due to the low resistance of wheat to cold.

But later, breeders bred white varieties of wheat that are resistant to harsh climates. Accordingly, this made white bread more popular.

Benefits, composition of black bread and vitamins

Useful properties of black bread:

• Low calorie. Compared to white, rye pastries are less high-calorie. There are 200 calories in 100 g of the product
• Saturated vitamin composition. There are more vitamins in rye flour than in wheat flour
• The high content of amino acids, because of this, the black crust has a characteristic sour taste
• Beneficial effect on the intestines. Due to the high content of dietary fiber, it contributes to the rapid elimination of feces. Simply put, rye bread has more fiber, which prevents toxins from accumulating in the body.
• Reduces cholesterol levels. White pastry, on the contrary, contributes to weight gain and high cholesterol.

composition of black bread

Read the ingredients of the product carefully. Now rye is planted in small quantities. You can buy brown bread that does not contain rye. Usually, sugar production waste - molasses - is added to white varieties.

The dark color comes from burnt sugar. In addition, cumin, raisins and sourdough are added to black bread instead of yeast. In some varieties, rye flour is added.

It is very difficult to find pure rye bread, this is due to the high density and poor lifting of rye. Products are hard and not airy.

Yeast black bread: a recipe in the oven and bread machine

There are quite a few recipes. Often add honey, molasses and dark chocolate. This gives the product a dark color and a pleasant aroma.

Recipe:

• 300 g rye flour mixed with 100 g wheat
• Add 11 g of dry yeast to the flour mass
• Add 220 ml warm water and 10 g sugar
• Add salt and knead the dough. At the very end, add 25 ml of oil. It is best to take olive oil, but unfiltered sunflower is also suitable.
• Cook in the "Rye bread" mode. It takes longer to prepare than wheat, as the mass rises longer.

Black sourdough bread: a recipe in the oven and bread machine

For baking, you need sourdough, you can buy it or cook it yourself.

Sourdough Recipe:

• Pour a tablespoon of hop cones with a glass of boiling water and let stand for a day. Strain the broth and add rye flour to the consistency of sour cream. Leave in a warm place for 24 hours
• Whisk in flour until creamy. Add a spoonful of burnt sugar or 25 ml of honey. During the day of fermentation, the mixture will become more liquid. Leave again for a day and add flour
• On the third day of fermentation, add 1/3 of the water from the total volume of the jar and flour
• Leave for 24 hours, feed the starter again
• On the 6th day, the sourdough is ready. You can bake bread. From the rest of the starter in the jar, continue to "grow" a new one. Feed her again with water and flour

Keep the mixture in the refrigerator for a maximum of 7 days.

Sourdough Bread Recipe:

• Measure 500 ml of starter culture from a jar, feed the rest
• Dissolve a spoonful of salt in a glass of warm water and mix with sourdough
• Lubricate the form and the mixer with oil, add the liquid mixture to it and pour in 500 ml of wheat flour
• Add 25 ml of oil and stir again
• Cook rye bread
• If you bake in the oven, after kneading the dough, cover it with a cloth three times and leave for 60 minutes after the next kneading
• Bake for 1 hour in the oven at 220°C

How to make homemade kvass from black bread

This is a delicious drink with a characteristic aroma and taste. Crackers are used for cooking, the stronger you fry them, the darker the kvass will turn out.

Recipe:

• 500 g black bread cut into cubes and dry in the oven
• Add 5 liters of water to the breadcrumbs and leave for 48 hours
• Add 5 g of yeast and a glass of sugar, leave to infuse for a day
• Strain through cheesecloth, add 50 g of sugar and leave for 12 hours
• You can put a few raisins in the finished drink and refrigerate

homemade kvass from black bread

This is a delicious addition to beer or first courses. The croutons are fragrant and crispy.

Recipe:

• Melt 100 g of butter in a frying pan and add 3 cloves of grated garlic, salt and garlic powder to the liquid
• Pour mixture over diced rye bread
• Place on a foil-lined baking sheet and bake in the hot oven for 15 minutes

Black bread croutons for beer with garlic recipe in the oven

Of course, now you can buy any beer snack in the store. But it contains a lot of preservatives and flavorings.

Recipe:

• Get a loaf of rye bread and put it in the freezer to dry freeze for 2 hours. This will allow the baked goods to dry out.
• Cut into cubes and leave
• Pour 70 ml of olive oil into the pan. Crush five cloves of garlic with a knife and fry in oil. Extract the garlic
• Pour the cubes with butter and put in the oven for 2 hours at a temperature of 100 ° C

• Pound 3 cloves of garlic with salt in a mortar, drop vinegar and add a little sugar
• Slice fresh rye or Borodino bread and brush with dressing
• Fry in a pan with oil until golden brown

A very tasty breakfast or addition to soup.

Recipe:

• Fry slices of black bread in a pan with butter
• While the pieces are hot, rub with garlic and sprinkle with salt.
• Grate cheese on a fine grater and sprinkle with hot pieces

This is a simple breakfast option. It can be prepared in two ways. Just beat 2 eggs with salt and spices in a bowl. Dip the slices in the egg mixture and fry in a pan.

If you really like scrambled eggs, you can do it differently. Cut out the center of the slice and fry this frame in butter on both sides. Pour in the egg and keep on fire for a little more. You can cover with a lid if you like.

This is a great appetizer for the holiday table. To prepare it, take stale bread, it is better cut.

Recipe:

• Remove the crusts from the loaf and cut into thin slices of the same size. The form can be any. Diamonds and circles look great
• In a separate bowl, mix softened butter with chopped dill and coriander
• Brush the pieces with fragrant oil
• Place a piece of fresh cucumber on top
• Lay a piece of spicy herring on cucumbers, stab with skewers

This is a delicious and very cheap appetizer for the festive table.

Recipe:

• Dry the bread in a toaster or in a dry frying pan and cut diagonally
• Lubricate the slices until cool with chopped garlic
• Lubricate the surface with oil and put cucumber slices, you can take fresh or salted
• Lay a fish on the cucumbers. Buy sprats in oil

This is a great addition to your holiday table. You can cook for the New Year.

Recipe:

• Cut the bread into thin slices and brush with butter. If desired, you can fry the pieces until crispy.
• Top with cream cheese, dill sprig
• Place slices of salted or smoked pink salmon or salmon on top

This is a cheap salad that will satisfy your hunger in the summer. The taste is very unusual.

Recipe:

• Cut stale rye bread into small cubes and pour over unrefined butter
• Chop the onion into half rings
• Cut the tomatoes into half rings and add to the bread and onions
• Salt, add a clove of grated garlic and herbs. Drizzle with oil and stir

If you watch your figure, prepare a dessert of rye bread.

Recipe:

• Take three pieces of sour apples and cut them into slices
• Add sugar, cinnamon and lemon zest, pour in 2 tablespoons of dry white wine and stew the apples a little. Can't let them fall apart
• Put rye bread in the freezer for 2 hours and grate on a coarse grater, sprinkle with sugar
• Grease the form with butter and sprinkle with breadcrumbs
• Put half of the black crumbs, and apples on them, sprinkle with grated crumbs again
• Bake in the oven for 20 minutes

Is it possible to add brown bread to cutlets?

If you want to cook cutlets, but there is no white bread at home, feel free to use rye, black or Borodino. Just soak a slice in milk and add it to the minced meat and the rest of the ingredients. Meatballs are prepared as usual.

Butter is not the healthiest product, but combined with black bread and honey, you get a delicious and healthy breakfast.

Useful properties of black bread with butter and honey:

• Increases immunity
• Helps to set the intestines to work properly throughout the day
• Nourishes the brain and improves its functioning
• Improves intestinal peristalsis
• Removes toxins and waste
• Helps reduce high blood pressure
• Fights cough and SARS

Black bread calories

The difference between varieties of different black bread will be significant. It has to do with the ingredients used.

• Borodinsky - 264 calories
• "Darnitsky" - 200 calories
• Cereal - 228 calories
• bran - 266 calories

It all depends on the mass of the bread and the thickness of the oil layer. If you take a small piece of 30 g and 10 g of oil, you will get an average of 50 calories. If you take bran or Borodino bread, then the calorie content will be slightly higher - 70 calories.

If you eat bread, be sure to give preference to varieties with bran or rye flour. They are rich in fiber and beneficial trace elements.

VIDEO: The benefits of rye bread

Any hostess can cook rye bread at home in the oven. Using our recipes, you can treat your family and friends with fragrant fresh pastries from proven products every day.

Rye bread in the oven. Recipe

The topic of healthy eating excites many people. The products of many bakeries and bakeries, unfortunately, are not always of high quality. But a hot loaf will always be lush and surprisingly tasty. Therefore, we will be happy to tell you how to make homemade rye bread.

Ingredients:

• rye flour - 250 grams;
• wheat flour - 170 grams;
• fresh yeast - 10 grams;
• warm kefir - 170 ml;
• boiled water at room temperature - 80 ml;
• salt and sugar - to taste;
• butter - 10 grams;
• cumin - half a tablespoon;
• flax seeds - dessert spoon.

The recipe for baking rye bread at home in the oven will not cause you much difficulty. But get ready for the fact that this process will have to allocate a lot of time. So be patient and start cooking with us.

So, first let's deal with the dough. For her, you need to mix water and kefir in a suitable bowl, and then add yeast, salt and sugar to them. Beat all the ingredients until smooth, and then leave the mixture alone for five minutes.

When the yeast swells, add four tablespoons of rye and two tablespoons of wheat flour to them. Stir the ingredients again, and then tightly close the bowl with a lid. Send the dough for an hour and a half in a warm place.

When time has passed, mix the base with butter, flax seeds and remaining flour. Knead the dough and let it rise. After two and a half hours, you can bake bread. Transfer the dough to a cutting board, punch it down and transfer it to a baking dish. If you want the loaf to be lush, then cover the workpiece with cling film and let the workpiece rise again.

Preheat the oven, sprinkle the dough with water and place the mold in the oven. After ten minutes, turn down the heat to 210 degrees. In half an hour, fresh homemade bread will be ready. To make the crust beautiful and ruddy, you can lubricate the surface with liquid jelly. Cover the loaf with a clean towel and let it cool.

Delicious fragrant bread will be an excellent company for the first and second courses. You can also use it as a base for sandwiches with any filling.

Homemade rye flour bread in the oven

This time we propose to knead the dough on kvass. Thanks to this ingredient, the bread has a special sour taste and pleasant aroma.

Ingredients:

• rye flour - 450 grams;
• wheat flour - 250 grams;
• dark kvass - 500 ml;
• olive oil - three large spoons;
• salt - a tablespoon without a slide;
• dry yeast - one tablespoon;
• rye bran and flax - three tablespoons each.

Below you can read a simple recipe for rye bread in the oven.

Pour kvass into a saucepan and heat it to a temperature of 40 degrees. In a separate bowl, mix yeast and salt. Pour in the dry mixture warm kvass and oil. Stir the ingredients until the mass becomes homogeneous.

Sift both types of flour into a bowl, add flax seeds and ground bran. Lubricate your hands with vegetable oil and knead the dough until it becomes sticky. Gather the workpiece into a lump, cover it with a thick napkin and send it to heat for one hour.

When the specified time has elapsed, knead the dough again and divide it into two parts. Grease two rectangular silicone molds with butter. Lay the workpieces in them and level the surface. Cover the dough again with a cloth and let it rest for half an hour.

Bake bread for 50 minutes until done.

Rye flour fried bread

Many housewives believe that homemade loaves are best baked in the oven. Therefore, many of them use the bread machine only for kneading dough. And today we will tell you in detail how to cook rye bread at home in the oven in a "mixed" way.

Ingredients:

• peeled rye flour - 200 grams;
• wheat flour of the first grade - 110 grams;
• dark dry malt - three large spoons;
• ground coriander - one tablespoon;
• buckwheat (or any other) honey - two tablespoons;
• small dark raisins - 60 grams;
• chicory powder - one spoon;
• boiling water - 220 ml;
• sunflower oil - two tablespoons;
• coarse salt and cumin seeds - one teaspoon each;
• balsamic vinegar (dark) - a tablespoon;
• dry yeast - one and a half teaspoons.

Delicious rye bread at home in the oven is prepared as follows.

Mix the malt and ground coriander in a deep bowl, and then pour the dry mixture with 80 ml of boiling water. Combine the remaining liquid with honey in a separate bowl. After a while, combine both mixtures and mix them well. Rinse raisins and soak in hot water.

Pour the oil and vinegar into the bowl of the bread maker, add salt and honey mass. Sift both types of flour into a suitable bowl, and then mix them with cumin, yeast and raisins. Whisk all dry ingredients together and then transfer them to the bread maker. Set the dough kneading program for half an hour.

Put the workpiece on the table and knead it with your hands for some more time. Shape the dough into a loaf and place it in a greased baking dish. Cover the product with cling film and let it rise for one and a half hours.

Before sending the bread to the oven, make punctures on the surface with a fork. Preheat the oven to 190 degrees and spray the walls with water. Bake the treat for 40 minutes, then cool it and bring it to the table.

Rye bread with oatmeal

This time we will tell you how to cook a delicious fragrant loaf without using yeast.

You will need the following products:

• three glasses of rye flour;
• half a glass of oatmeal;
• two glasses of kefir;
• one chicken egg;
• a teaspoon of soda (without a slide);
• one dessert spoon of salt.

How to bake rye flour bread at home? Check out this simple recipe.

Pour kefir into a deep container and mix with soda. As soon as the liquid begins to bubble, add salt and an egg to it. After that, you need to pour a glass of flour and cereal. Mix the products and put the rest of the flour on them.

Knead the sticky dough with your hands, give it the shape of a loaf and put it on parchment. Sprinkle the workpiece with flour and send it to the oven for one hour.

Rye bread-roll on onion peel

If you like to bring original culinary ideas to life, then take note of this recipe.

Required products:

• onion peel - one handful;
• water - 350 ml;
• white flour - 300 grams;
• rye flour - 200 grams;
• salt - two teaspoons;
• sugar - one teaspoon;
• dry yeast - two teaspoons;
• vegetable oil;
• one large onion.

How to bake rye bread in the oven? The recipe for this unusual treat is quite simple.

Remove the husk from the onion, rinse it well and pour boiling water over it. After that, cook it over medium heat for another ten minutes. Let the broth (we need 300 ml) brew, and then add sugar and yeast to it. As soon as a fluffy “cap” appears on its surface, add the remaining ingredients and a spoonful of oil. Knead the dough with your hands and send it to heat.

While the dough rises under the cling film, you need to fry the onion in vegetable oil. When the workpiece increases in size, it must be rolled into a narrow long layer. Lay the fried onions on the surface, and then roll the dough into a roll.

Cover the workpiece and let it stand for another 40 minutes. After that, transfer the future bread into a mold and bake it in the oven until cooked. If you have no time to decorate the roll, then you can simply add fried onions to the dough. But in any case, you will get a very tasty product that the whole family will like.

Festive loaf with nuts and dried fruits

Rye bread at home in the oven can be cooked not only on weekdays. You will be convinced of this when you bake a loaf according to our recipe.

Ingredients:

• serum - 450 ml;
• ghee - two large spoons;
• salt - to taste;
• honey - two spoons;
• dry yeast - one sachet;
• whole wheat flour - 350 grams;
• rye flour - 150 grams;
• walnuts and peanuts - 70 grams each;
• sunflower seed - 50 grams;
• flax, raisins, dried cranberries and dried apricots - 50 grams each;
• sesame - four tablespoons.

Festive bread made from rye flour at home is prepared simply and quickly.

First, sort the dried fruits, rinse them and soak in hot water. After that, cut the dried apricots into small pieces. Chop the walnuts and toast quickly in a dry frying pan.

Heat the whey and then mix it with honey, salt and ghee. When the mixture has cooled to 40 degrees, pour the yeast into it.

Sift the flour and combine it with whey. Mix food using a mixer with special attachments. Add dried fruits and nuts to the dough. Form two loaves, grease them with oil and sprinkle with sesame seeds. After that, transfer the dough to baking dishes, cover them with a film and leave to rise for two hours.

Bake the bread for 50 minutes, then transfer it to a wire rack and cover with a towel. After a few hours, the bread will ripen and it will be possible to serve it to guests. If you prepare a treat in the evening, then the next morning your family will have a chic breakfast. Cut the bread into slices and bring it to the table with butter, hot tea or coffee.

Unleavened tea-leavened bread

If you have a ripe sourdough at your disposal, then be sure to use it to make fragrant homemade bread.

Ingredients:

• rye flour - two and a half glasses;
• sourdough - 200 grams;
• warm water - 80 ml;
• tea brew - 140 ml;
• sugar and salt - one teaspoon each.

We will cook rye bread at home according to a very simple recipe.

Combine loose rye sourdough with water and 100 grams of flour. Mix the products, cover them with a cloth and send them to “ripen” in heat for three or four hours.

When the dough has doubled, add tea leaves, flour, salt and sugar to it. Knead the dough (it should be quite sticky), and then cover it with a film, let it stand in a warm place for an hour and a half.

Put the workpiece on the table, and then give it the desired shape. To make it easier, constantly wet your hands in water. Lubricate the form with butter and put the workpiece in it. After this, the dough must be allowed to rise again.

Bake the bread in a well-heated oven for ten minutes, and then turn down the heat. After 20 minutes, you can check the readiness with a wooden stick or match. To make the bread covered with a golden crust, grease it with warm water. Remember to chill the treat for a few hours before serving.

Latvian rye bread with milk

Here is a simple and quick way to prepare delicious homemade treats. Usually rye bread is made with two types of flour, but this time we will use only one.

Ingredients:

• flour - 300 grams
• dry yeast - one teaspoon;
• water - 50 ml;
• milk - 150 ml;
• butter - 50 grams;
• cumin, raisins and liquid honey - two tablespoons each;
• salt and sugar - half a teaspoon each.

Rye bread at home in the oven is very easy to prepare.

Combine water and milk, and then heat the mixture to 40 degrees. Pour it into the bowl of the bread machine, add butter, salt, honey and sugar. Add flour and yeast. Knead the dough for an hour and a half.

Wash the raisins and soak in water for a quarter of an hour. Next, it must be dried and mixed with a spoonful of flour.

Turn the dough out onto a board and sprinkle with cumin and raisins. Continue to knead it with your oiled hands. Give the finished dough the desired shape, put the future bread for proofing on a baking sheet and cover it with a towel.

After an hour and a half, bake the dough in an oven preheated to 220 degrees. When the bread is ready, it must be cooled on a wire rack under a towel in a warm oven. This process will take about two hours, and later you can serve a treat to the table with butter, cold cuts or first courses.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

There is nothing more delicious than a fragrant bread made according to a simple recipe. Find out what black rye bread is, how to bake it at home using a bread machine or oven, and what ingredients are used in cooking, whether it is possible to use wheat flour to cook the product. Step by step photos, recipes are given below.

Rye bread - benefits and harms

The nutritional, beneficial properties of rye bread have been known since ancient times. The main benefit of a rye product is to help with diseases of the digestive tract, normalize the absorption of food. Another plus is mold resistance. However, this product should not be added if you suffer from acid reflux, colic, or ulcers. A slice of bread contains:

• a large number of useful vitamins;
• essential acids;
• hard indigestible fibers (fiber).

How to make rye bread at home

The following are recipes for black bread at home, on a different basis - yeast, yeast-free, sourdough and custard. Thanks to the large number of new baking technology, different devices can be used. How can you cook brown bread in the oven, bread machine or slow cooker and what are the quick recipes for this product?

In the oven

The recipe for rye bread in the oven begins with the preparation of products: ground rye flour, salt, dry yeast, water. All ingredients are well and thoroughly mixed until a homogeneous mass without lumps. After that, it is baked in the oven. You can check the readiness by tapping: if the sound is sonorous, and the crust turned out to be ruddy and hard, then the pastry is ready.

In a bread maker

The advantage of this unit is that you do not have to prepare the batch yourself - the device will do everything without you. The recipe for rye bread for a bread machine is quick and easy. For cooking, you need to take one and a half glasses of rye flour, a spoonful of olive oil, a glass of whey, a teaspoon of dry yeast, a spoonful of cumin, salt, sugar to taste. Download to the device in order according to the instructions and select the program.

In a slow cooker

In a slow cooker, any housewife can cook not only soups and main dishes, but pastries. For cooking, you will need all the same ingredients. To begin with, make a dough and let it stand for half an hour. Then the dough is poured into the sifted flour, coriander, chopped garlic are added. After kneading the mass, put in a bowl for half an hour in the baking mode according to the instructions.

rye bread recipe

You can make your own bread at home. For the manufacture of rye pastries, you must adhere to a strict recipe in order to get the finished product. The following describes how to make delicious homemade rye bread using a variety of ingredients. You will find out how many calories the finished dish contains, what ingredients are needed, what are the ways of baking the dough.

sourdough

• Preparation time: 5-6 days.
• Servings: 5 persons.
• Calorie content of the dish: 178 kcal.
• Purpose: breakfast, lunch, dinner, picnic.
• Cuisine: Danish.
• Difficulty: difficult.

Thanks to the lactic acid bacteria of the starter, this product is useful for the functioning of the intestines: it suppresses pathogenic organisms in the microflora, improves the absorption of food. Lactic acid eliminates diarrhea, constipation and dysbacteriosis. To bake a delicious product, it will take more time than a standard recipe. The advantage is that when using sourdough, the dish is fresh up to the 10th day after baking. Consumption of a rye product is good for the body.

Ingredients:

• coarse rye - 700 g;
• any yogurt - 100 ml;
• regular salt - 1 tbsp. l.;
• warm water - 1 l;
• whole grain and wheat flour - 500 g;
• warm milk - 330 ml;
• vegetable oil - 1 tsp

Cooking method:

1. Mix salt, some plain flour, yogurt to make a starter. Leave dishes covered. The sourdough takes 3-4 days to prepare.
2. Dilute the finished sourdough with hot milk, add salt, whole grain and ordinary wheat flour, cover the batter with a towel, leave for 12 hours.
3. Dissolve the resulting dough in warm milk, add coarse rye. Punch down, form a bun.
4. Set to bake for 1.5-2 hours.

black bread recipe

• Cooking time: 1 hour.
• Servings: 5 persons.
• Calorie content of the dish: 170 kcal.
• Purpose: breakfast, lunch, dinner, fasting, picnic.
• Cuisine: Norwegian.
• Difficulty: easy.

This dish is prepared in a bread machine, according to the method of preparation, it is more like baking Borodino bread. To prepare the base, use a small amount of black and a large amount of white flour. When yeast is added, the dough rises due to fermentation, there is no sour taste. When choosing ingredients, it is better to give preference to the highest grade. A step-by-step recipe with a detailed description of the ingredients is available for beginner bakers.

Ingredients:

• water - 330 ml;
• ground rye - 150 g;
• wheat flour - 300 g;
• butter - 20 g;
• dry milk - 2 tbsp. l.;
• honey - 2 tbsp. l.;
• salt - 1.5 tsp;
• baker's yeast - 1.5 tsp;
• malt, cumin - 2 tbsp. l.;

Cooking method:

1. Put the ingredients into the bread machine according to the instructions.
2. Select the desired mode. The color of the crust is medium.
3. Take it out after the required time. Cool on a wire rack.

Wheat-rye bread in the oven

• Cooking time: 3 hours.
• Number of servings: 6 persons.
• Calorie content of the dish: 160 kcal.
• Purpose: breakfast, lunch, dinner, picnic, children.
• Cuisine: Russian.
• Difficulty: medium.

Rye bread contains many useful substances - minerals, amino acids, iron, fiber, vitamins B, PP. The product is not only tasty, but also useful for digestion, prevents the appearance of diabetes and cancer. Since a loaf, which consists entirely of rye, is difficult for the stomach, it is better to cook a wheat-rye product. It will bring more benefits to the body and has the same properties.

Ingredients:

• wheat and rye flour - 500 g each;
• sea ​​salt - 1 tsp;
• dry yeast - 10 g;
• sugar - 50 g;
• chicken egg - 1 pc.;
• sesame - 15 g.

Cooking method:

1. Sift flour, add sugar, yeast, salt.
2. Add warm water to a bowl and knead the dough.
3. Leave the finished dough warm for an hour.
4. Punch down the mass, leave to approach again.
5. Put the finished dough on a baking sheet, form a round loaf.
6. Lubricate the product with an egg, sprinkle with flour, sesame seeds.
7. Bake 30-35 min.

Rye bread with yeast in the oven

• Cooking time: 3.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: breakfast, lunch, dinner, post.
• Cuisine: Russian.
• Difficulty: medium.

For the preparation of rye products, various ingredients and additives are used. However, so that the bread is not rough, they use a mixture of white wheat and rye flour in the composition: this way the dough becomes more pliable and softer. Preparing sourdough starters in the classical way takes a lot of time and effort. Using yeast, you will get the finished product faster than with sourdough.

Ingredients:

• rye and wheat flour - 300 g each;
• warm water - 0.4 l;
• sugar - a tablespoon;
• salt - a teaspoon;
• dry yeast - 10 g;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Pour yeast into warm water, add salt, sugar. Leave the container for 15 minutes.
2. Add sunflower oil to the mixture, stir. Add yeast.
3. Knead the dough, cover with a film, set aside for 60 minutes.
4. Knead the dough, leave to stand for 40 minutes.
5. Preheat the oven to 220 degrees, bake the bread in the form of 40-50 minutes.

with malt

• Cooking time: 2 hours 40 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 236 kcal.
• Purpose: fasting, breakfast, lunch, dinner, picnic.
• Cuisine: European.
• Difficulty: medium.

Homemade malt bread contains a large amount of vitamins (A, B, C, E, K, PP) and minerals (potassium, magnesium, calcium, zinc, copper, selenium, manganese, sodium, phosphorus, iron, fiber). They have a beneficial effect on the functions of the digestive tract. Such a product has a rich dark color due to malt. Eating rye bread is good for health promotion.

Ingredients:

• white flour - 200 g;
• rye flour - 330 g;
• water - 400 ml;
• malt - 40 g;
• dry or fresh yeast - 20 g;
• honey / sugar - 2 tsp;
• sugar - 2 tbsp. l.;
• coriander - 0.5 tsp;
• cumin - 0.2 tsp;
• nutmeg - 1/10 tsp;
• vegetable oil - 2 tbsp. l.

Cooking method:

1. Pour the malt with boiling water, mix thoroughly. Cover.
2. Add dry yeast, spices, salt. Mix well.
3. Dissolve sugar, honey in warm water, stir.
4. Pour the mixture into the flour, mix everything. Add warm malt, stir gently until smooth.
5. Lubricate the form with vegetable oil, lay out the dough after kneading, leave in a warm place.
6. Make cuts at the top.
7. Bake 50 minutes.

Without wheat flour

• Preparation time: 3 days and 3.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 165 kcal.
• Purpose: children, breakfast, lunch, dinner, fasting.
• Cuisine: Russian.
• Difficulty: difficult.

Black loaf can be prepared without adding wheat. The taste will change a little, but, nevertheless, it will still be satisfying and appetizing. Such a product can be stored for a long time, while it will remain fresh, and its taste will still remain rich and pleasant. The loaf is suitable for losing weight who eat low-calorie foods.

Ingredients:

• peeled flour - 11 tbsp.;
• water - 4 tbsp.;
• sourdough - 3 tbsp.;
• vegetable oil - 3 tbsp. l.;
• sugar - 5 tbsp. l.;
• salt - 1 tsp;
• coriander (grains) - 2 tbsp. l.

Cooking method:

1. The dough takes 3 days to prepare. On the first day 4 tbsp. peeled flour pour 4 tbsp. boiling water, stir. Leave the mixture for a day.
2. On the second day, kvass is added, stirred. Add 3 tbsp. spoons of sugar and 1 tbsp. coarse flour.
3. On the third day, add salt, sugar (2 tablespoons), vegetable oil, coriander seeds (can be crushed), the rest of the flour.
4. The form is greased with oil, a loaf is formed. Leave for 3-4 hours.
5. The loaf is baked for 90 minutes.

with raisins

• Cooking time: 2 hours 50 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 175 kcal.
• Purpose: fasting, breakfast, picnic.
• Cuisine: European
• Difficulty: medium.

Hearty rye-wheat loaf with raisins will be loved by adults and children. Thanks to the addition of dried fruits, finished products will contain many useful minerals, vitamins, polysaccharides. This dish is hearty, because 100 g of raisins contain 264 kcal. If you do not like raisins, you are allergic to them, dried fruits can be replaced with cumin, sesame seeds, candied fruit, bran and other additives.

Ingredients:

• water - 1.5 cups;
• dry yeast - 7 grams;
• light raisins - a handful;
• whole grain and rye flour - 2 cups each;
• brown sugar - 2 tbsp. l.;
• olive oil - 2 tbsp. l.;
• salt - a teaspoon.

Cooking method:

1. Mix flour, salt, yeast, sugar. Add warm water, olive oil. Knead the dough.
2. Add raisins to the dough, mix.
3. Grease the bowl with oil, put the dough. Cover the container with foil, leave to stand for 2 hours.
4. Put the dough on the table, divide into several parts. Create products.
5. Cover with a towel, leave warm for 1 hour.
6. Bake 30 minutes.

Custard

• Cooking time: 7.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 195 kcal.
• Purpose: picnic, fasting, breakfast, children.
• Cuisine: Scandinavian.
• Difficulty: difficult.

Traditional custard bread is popular in Scandinavia. The product is distinguished by its thin crust and dense pulp. The preparation of the dough takes longer than when baking a regular loaf. The finished product has a pleasant taste and aroma of malt, the dough takes any shape you need. Rye brewed bread can be pampered by adults and children.

Ingredients:

• flour, wheat - 350 g, from rye - 200 g;
• water - 0.5 l;
• pressed yeast - 30 g;
• sugar - 2 tbsp. l.;
• salt - 1 tsp;
• dry malt - 2 tbsp. l.

Cooking method:

1. Mix two tablespoons of malt with wheat flour, brew with hot water.
2. Mix the dough thoroughly with a fork. Leave it aside to cool down.
3. In another bowl, dilute the yeast with a glass of warm water, add sugar, salt.
4. Add boiled dough, stir. Leave the dough for 2.5-3 hours, covered with a towel.
5. Mix thoroughly, form a loaf, put in a mold.
6. Send the rye bread to the oven for 50 minutes.

Rye bread on kefir in the oven

• Cooking time: 2.5 hours.
• Servings: 5 persons.
• Calorie content of the dish: 275 kcal.
• Purpose: breakfast, dinner, lunch, picnic.
• Cuisine: Russian.
• Difficulty: medium.

If you don’t know how to bake brown bread at home, take this recipe into service: it is simple and does not require special knowledge. The product prepared on kefir dough has an unusual aroma and taste. However, it is important to know that it is best to use rye and wheat flour in equal amounts. If you use most of the black, then the crust of the bread becomes hard and no towel will soften it. Try it and enjoy the bright taste.

Ingredients:

• water - 55 ml;
• dry yeast - 4 g;
• kefir - 250 ml;
• rye flour -100 g, wheat - 300 g;
• salt - to taste.

Cooking method:

1. Mix both types of flour well, add yeast, salt. Stir. Add kefir, warm water.
2. Shape the dough into a ball, cover it and let it rest for 20 minutes.
3. Stir again, leave under a towel for 10 minutes.
4. Mix it up. Form a ball. Put on a baking sheet, make cuts. Leave for 60 minutes.
5. Bake the bread for 30 minutes in a conventional oven.

Yeast free

• Cooking time: 6 hours 45 minutes.
• Servings: 5 persons.
• Calorie content of the dish: 177 kcal.
• Purpose: breakfast, lunch, dinner.
• Cuisine: Russian.
• Difficulty: medium.

A simple yeast-free rye loaf turns out just as delicious as with yeast. The use of fermented products is not always possible, as some people may be allergic to them. If you cook everything strictly according to the recipe, then the baking turns out to be tasty, tender, without sourness, as it can be from sourdough. The disadvantage of this method of cooking a real rye product is that the whole process takes about 7 hours.

Ingredients:

• ground rye - 320 g;
• baking powder - 0.5 sachet;
• sugar - 2 tbsp. l.;
• kefir - a glass;
• soda / salt - 1 tsp;
• raisins - a handful;
• butter - 50 g.

Cooking method:

1. Grind prepared raisins, fill with water.
2. Mix 320 grams of flour, sugar, soda, salt, baking powder. Add a piece of butter, kefir. Take a spoon, stir until the mixture is soft.
3. Add water, raisins, stir.
4. Put the dough on the table. Knead until elastic.
5. Form, transfer to the form.
6. Put the oven on temperature 220, bake for about 45 minutes.

1. Once the dough is in the mold, press it down with wet hands to get rid of the empty spaces in the air.
2. In case the yeast-free sourdough does not want to rise, leave the form with the film on the surface warm.
3. After baking bread, it is undesirable to cut the loaf before it has completely cooled. It is better to transfer this process to the next day. Watch the video Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!

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   Rye bread - how to bake at home in the oven or bread machine according to recipes with photos

Rye bread is a collection of all black breads that are baked on the basis of rye flour. This type of baking is very healthy, as it contains a lot of fiber, vitamins and trace elements. It contains one and a half times more iron than wheat flour products.

1. How to make rye bread in a bread machine

In a bread machine, the dough is not only baked, but also kneaded. This device allows you not to get your hands dirty when kneading the dough, so baking delicious pastries in it is much easier than in the oven. In addition, the time spent on washing dishes is significantly reduced.

To prepare a fragrant rye loaf, you need to add the following products to the bread machine bowl:

• 1.5 cups of rye flour;
• a teaspoon of yeast;
• a spoonful of olive oil or melted margarine;
• a glass of whey;
• a teaspoon of cumin;
• salt and sugar.

Load all the ingredients into the bread maker, close the lid and set the “Rye Bread” mode. Nothing more needs to be done. The technology will do everything for you. The dough preparation and baking time is 3 hours. During this time, you will get a delicious and fragrant loaf.

2. We bake rye bread at home in a slow cooker

Many people now have a multicooker at home. Housewives use this appliance for cooking not only soups and second courses, but also for baking.

To bake rye bread in a slow cooker, prepare the following products:

• 350 g rye flour;
• a tablespoon of wheat flour;
• a teaspoon of dry yeast;
• a glass of milk;
• a teaspoon of salt and sugar;
• 50 g of vegetable oil;
• garlic;
• coriander.

This bread is dark with a rich spicy taste. To prepare it, make a dough. Pour salt and sugar into warm milk, pour in the butter. Let the liquid sit for 30 minutes. Pour the batter into the pre-sifted flour mixture. Chop a clove of garlic and a teaspoon of coriander seeds with a knife.

Pour vegetable oil on the table and knead the dough on a slippery surface. Preheat the multicooker bowl and turn off the appliance. Let the bread rise for 30 minutes. The product needs to be baked in the “Baking” mode for 1 hour.

The dough is tough and difficult to knead. Don't add too much flour as this will make the lump even tougher.

3. How to make rye flour bread in the oven

If you want to bake rye bread for the first time, prepare the dough with the addition of wheat flour. Rye dough is very capricious and does not rise well; wheat flour will help speed up the process. Mix it with rye in a 1:1 ratio.

For dough, take a glass of whey, 20 g of pressed yeast, a tablespoon of sugar. Leave the dough in a warm place for 2 hours. Pour the liquid into 500 g of the flour mixture and add a tablespoon each of margarine and vegetable oil. Add a teaspoon of salt and minced garlic. Leave the dough to "rest" for 2 hours. Knead the mass and roll it into a ball. Flatten the ball, trying to make a thick cake. Put on proofing for 40 minutes. Bake in a hot oven for 40-50 minutes.

Despite the simplicity of the dish, it is not always possible to bake delicious and airy bread at home. To prevent your first roll from coming out lumpy, you need to know a few secrets:

1. Be sure to prepare the steam.
2. Knead the dough carefully.
3. Put the bread in a hot oven.
4. If you want a crispy crust, sprinkle the hot bread with cold water after baking and cover with a towel.
5. Prepare a dish in a good mood.

Rye Bread Recipes

There are many ways to make rye bread. The base is usually a mixture of rye and wheat flour. Wheat flour makes the dough softer and more pliable. Ideally, rye flour bread should be prepared with sourdough, but in order to cook the dish faster, yeast is used.

1. Yeast rye flour bread recipe

To prepare a fragrant loaf of bread, you need to prepare the following products:

• 300 g rye flour;
• 300 g wheat flour;
• 400 ml of warm water;
• 10 g dry yeast;
• 1 tablespoon of sugar;
• a spoonful of salt;
• 2 tablespoons of vegetable oil.

Pour the yeast from the bag into warm water, add sugar and salt. Leave the liquid container for 15 minutes. During this time, a high foamy “cap” should appear on the surface of the water. Pour sunflower oil into the liquid and mix.

Sift wheat and rye flour and mix them together. Pour the yeast water into the flour mixture and stir. Knead a stiff dough. Cover it with cling film and put in a warm place for 60 minutes.

After that, knead again and put in a mold for 40 minutes. Wrap the mold with cling film. This will allow the bread to rise. Put the bread in the oven.
Estimated baking time is 40 minutes. You do not need to grease the form with anything, there is no need to cover the bread with an egg mixture.

2. Recipe for rye bread with flax seeds

Very fragrant and tasty rye bread can be cooked at home without using a bread machine and a slow cooker. To do this, you need to mix rye and wheat flour in a ratio of 2: 1. The mixture will need 600 g.

Pour a spoonful of water into an empty jar and add sugar, crumble 40 g of yeast into the resulting syrup. Leave the mixture for 30 minutes. After a while, you will find a viscous air mass in the bank. Pour a glass of water into it and add a spoonful of salt. Add 50 g margarine. Pour 150 g of flax seeds into the flour mixture.

Mix liquid and dry mass. Knead a stiff dough. Leave it for 1.5 hours. Knead the lump again and put it in the form. Let rise 40 minutes and bake in a hot oven for 50 minutes. You can use metal or silicone molds for baking. It is not necessary to grease them, as the rye dough does not stick to the surface during baking.

The loaf can be sprinkled with flax seeds or sesame seeds. For a crispy crust, sprinkle the bread with cold water before putting it in the oven.

3. Recipe for yeast-free rye soda bread

There are several options for making rye bread without yeast. As a "lifting mechanism" use sourdough or soda. Bread is cooked on sourdough for a long time, since the nutrient mixture for raising flour requires 3 days of time.

If you urgently need bread, then use the recipe with soda. For a loaf, you will need a glass of kefir or sour milk. Mix rye flour with soda and nuts. Take 500 g of flour, and 100 g of nuts, ½ teaspoon of soda. Pour a little vegetable oil into kefir.

Mix liquid with flour. Knead a stiff dough. Try to do everything quickly, as the dough can settle from long storage. Place the resulting loaf in a hot oven for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

4. Recipe for sourdough rye bread

This is an old recipe that uses malt or a special sourdough instead of yeast. To prepare the starter, you need to take 100 g of flour and water. Flour is required rye. You should get a mass that is similar in viscosity to pancake dough.

Pour this mixture into a jar and leave for 2 days in a warm place. During this time, bubbles appear on the surface of the dough, and it makes noise. Add another 100 g of flour and 100 g of water to the mixture. Leave the mass for another day. Now put the starter in the refrigerator.

It can be used all at once. In this case, you will need 500 g of flour or flour mixture (rye and wheat flour in equal amounts). Pour 50 ml of melted butter into the starter. Pour the viscous mass into the flour and knead a stiff dough. Don't forget sugar and salt.

Shape the dough into a loaf and leave it for 3-4 hours. When the bread is well suited, drizzle it with water and sprinkle with flax seeds or cumin. Bake in the oven for an hour and a half.

The sourdough recipe takes more time, but the bread is very fragrant. In addition, it does not get moldy for a very long time. There is no harm from it, like baking with yeast.

5. Recipe for Lithuanian beer bread

This is a unique savory bread recipe. The taste is slightly sweet. A mixture of yeast and beer is used as a baking powder. To prepare the dough, a mixture of rye and wheat flour is taken in equal proportions.

Ingredients:

• 500 g flour mixture (rye flour + wheat);
• a teaspoon of yeast;
• half a glass of kefir;
• a glass of dark beer;
• a tablespoon of honey;
• salt;
• 2 tablespoons of sunflower oil;
• egg.

Put all the ingredients in the bowl of the bread machine, and if there is a “Rye bread” mode, turn it on. Some bread makers do not have this feature. Then knead the dough in the "Pizza" or "Bread" mode. Put on proofing for 2 hours. Bake 50 minutes.

6. Recipe for rye bread with cheese and nuts

To bake savory bread with nuts, prepare 500 g of a mixture of rye and wheat flour for the dough. Opara is prepared from 200 ml of milk, 20 g of pressed yeast and a spoon of honey. After the “cap” liquid appears on top, add 50 g of vegetable oil and a spoonful of salt to it.

Grate the cheese, and chop the nuts in a meat grinder. For one loaf you will need 50 g of cheese and nuts. Add these ingredients to the flour mixture.

Mix dry mass and dough. Knead soft dough. Leave it alone for 2 hours. Knead the dough and shape it into bread. Put the products in a warm place for an hour. Bake in the oven for 50 minutes.

How to make rye bread at home - see below:

As you can see, there are a lot of recipes. Experiment and choose the option that suits you best.

Ecology of consumption. Food and recipes: Bread made from rye flour without yeast is diabetic and curative at the same time...

Fashion on home bakery growing in recent years. This is facilitated by the appearance of gadgets that help this, namely bread machines and the ever-increasing interest of people in their health and a healthy lifestyle. Therefore, today, more than ever, the question is relevant - how to bake rye bread without yeast?

Since ancient times in Rus' - for many centuries the main food - lean bread made from wholemeal wheat. And this is not accidental, it is in such flour that all vitamins and grain shells are preserved to a greater extent.

Bread made from rye flour without yeast is diabetic and curative at the same time. Its use improves intestinal motility, and people who eat black (rye) bread are less likely to expose the body to the development of obesity, diabetes, cancer and cardiovascular diseases.

It is very important to note that brown bread helps the body remove carcinogens and many other harmful substances, while white bread cannot. Doctors recommend that without harm to the body, consume up to 150 grams of rye bread per day - this is about 3-4 pieces.

Those who like to follow the calories they eat will also be pleasantly surprised by the numbers - 100 grams of black bread correspond to only 117 kcal.

If in your house the yeast leaves at least bread, then the whole family will definitely become healthier. Heartburn will go away, blood will improve, and therefore it is worth spending time on cooking healthy rye bread without yeast at home.

Back to the roots

The first recipe for making dough without yeast

Ingredients:

• Water - 800 ml;
• Flour - 300 grams (whole grain);
• Flour - 700 grams (rye);
• Salt - an incomplete dessert spoon.

Cooking:

• Pour water(room temperature - neither cold nor hot) into a container and pour salt, mix.
• We take different seeds- for example, sesame, linseed, sunflower. The seeds are pre-fried a little in a pan. We pour them into our container.
• Add 2 heaping tablespoons of homemade sourdough and mix everything again. Homemade sourdough is thick, but you need to stir it well and you can help dissolve it with your hands.
• Take whole grain flour(this is sold in stores) in its composition, bran, and the middle of the grain, and the surface are preserved. The flour must be at room temperature.
• Sift flour into a bowl(it will be saturated with oxygen during the sifting process) and all unnecessary particles will be eliminated.
• Add flour in small portions and mix at first everything will be liquid, and gradually thicker and thicker.
• The dough is not quite ready at this stage. but it must be left for 20 minutes, covered with a towel, all components must be connected.
• 20 minutes have passed, we take the dough, it has not visually changed- but in fact there was a combination of flour, salt, water, sourdough and seeds into one whole - into our future yeast-free rye bread.
• The dough turned out thick, heavy, rested. We take it out with a wooden spoon or a silicone spatula on the board. Flour is poured on the board - about 100-120 grams.
• We knead the dough with our hands attracting flour into it and removing excess air voids. The warmth of human hands for 2-3 minutes makes a miracle - the dough is homogeneous, thick, elastic and does not stick to the hands.
• The dough is shaped like a ball and placed in a container for another 8-10 hours. The dough is worth this time, covered with a towel (folded 2-3 times, that is, the fabric is large), in a warm place in the room.
• In the past hours the dough has risen and it's time to lay it out in baking dishes.
• Shapes may vary- round, rectangular, square, large and small. The form before baking is greased with vegetable oil and lightly sprinkled with flour.
• Baking bread in the oven about 60 minutes at 180°C. The oven is preheated.
• Taking the bread out of the oven cool and only then remove from the molds.
• Put in the designated place and cover with a wet (wrung out from the water) towel for a short time.

The second recipe for making dough without yeast

Ingredients:

• Flour - 650-700 grams peeled;
• Honey - 2 tablespoons (replacement - sugar);
• Vegetable oil - 1-2 tablespoons;
• Water - 400 ml;
• Sourdough - 6-8 tablespoons;
• Salt - 2 teaspoons;
• Additives - various (raisins, dried apricots, seeds).

Cooking:

• The dough is kneaded of all components, all liquid ingredients and additives are first combined.
• Next add the flour portions, sifting and mixing.
• The finished dough is laid out in forms, he is allowed to stand (rise, come up) for two hours in a warm place, the forms are covered with a towel.
• After 2 hours the dough has risen molded and ready to bake.
• So that the dough has a beautiful crispy crust it must be well moistened from above - this can be done with a silicone brush or a spray bottle.
• Under the bread in the oven water container is placed.
• Bake in a preheated oven 20 minutes with an oven temperature of 200°C, open the door and moisten the surface of the dough again with water.
• Now lower the temperature to 180 ° C and bake for another 40 minutes.
• Ready black (rye) bread cool under a damp cloth and remove from the mold.

The third recipe for dough without yeast on mineral sparkling water without sourdough

Ingredients:

• 2 cups - mineral sparkling water (not cold);
• 3-3.5 cups - whole grain rye flour;
• ½ teaspoon - salt.

Cooking:

• Mix flour with salt.
• Gradually add sparkling water and mix well. Mix briefly.
• The dough turned out elastic, not sticky to hands. This can be controlled by the amount of water.
• We make buns(round, oval, loaf-shaped).
• Lubricate with vegetable oil baking sheet.
• Laid out rolls-blanks on a baking sheet and on each workpiece with a knife we ​​draw cuts - parallel or cells. This must be done so that under the influence of temperature and the rise of the dough, it “does not break” and cracks do not form.
• The oven is preheated put a baking sheet in it and bake rye bread for 60 minutes at a temperature of 180 degrees.

Properly baked rye yeast-free bread is stored for 3-4 weeks without a refrigerator, also his can be frozen This greatly extends its shelf life. Again, the most delicious bread is piping hot, fresh and appetizing.

Rye unleavened bread goes well with dairy products, vegetables and soup. And meat and meat products for it are not the best combination, since the simultaneous presence of bread and meat in the stomach slows down digestion and heartburn and heaviness appear.

Yeast-free sourdough (the second name is uterine)

The basis of this sourdough is lactic acid bacteria of wheat grain. In the process of fermentation, the sourdough is enriched with vitamins, which then pass into the bread. For its preparation, you need peeled rye flour and water.

• Capacity is taken(at least 2 liters by volume), it contains 100 ml of water and 3-4 tablespoons of flour. Stir until thick cream. The mixture is placed in a dark warm place for 1 day (covered with a towel).
• The next day, the fermentation process is observed. and not a very pleasant smell, but this indicates the correct process and the formation of the pathogenic flora we need in the starter. This flora is necessary for the nutrition of lactic acid bacteria.
• Sourdough nutrition- 3 tablespoons of peeled rye flour and a little warm water is produced within 5 days.
• On the fifth day- the starter has not only bubbles and a pleasant smell, but also the correct sponginess. This indicates a serious development of bacteria and the correct formation of the starter.
• On the 6th day, you can use the sourdough for baking yeast-free rye bread.
• Sourdough storage:
  • Add water to the sourdough in the ratio of 1 part of the sourdough and 2 parts of water - the shelf life is up to 12 days on the top coolest shelf;
  • Add flour to the sourdough, roll out the layer, dry and store for a long time at room temperature;
  • Give (give away) to friends, relatives and acquaintances with good wishes.

Homemade sourdough is the most important and useful part of yeast-free rye bread.

Sourdough with lactic bacteria makes rye bread fermented, rich in vegetable protein. Such black (rye) bread is absorbed by the body by 90-95% and is stored for a long time (for years).

Whichever recipe is chosen, the result will please any family. Various additives when baking rye bread - a flight to a large number of options and variety. published

Bread is one of the many food items that is almost always served with meals. It doesn't matter if it's breakfast, lunch or dinner. And a faster snack, like a sandwich, has not yet been invented. In fact, there are two main types of bread: white and dark, made from wheat or rye flour. Black bread is considered healthier due to its high content of fiber, minerals, vitamins and amino acids. Nutritionists include it in almost every healthy diet program for weight loss.

Making rye bread is quite simple. The ingredients needed for baking are sold in any store or market. You can bake it at home not only in a bread machine or slow cooker, but also in a conventional oven. There is nothing difficult in this. Rye bread is prepared with yeast or sourdough, with and without additives. Most often, rye flour is mixed with wheat flour, but it can also be prepared purely from rye. Everything will depend on the recipe you choose. I suggest you cook traditional homemade rye bread.

For him we need:

• Rye flour - 500 grams
• Salt - to taste
• Dry yeast - 8.5 grams
• Water - 300 ml

WITH mix all the ingredients and mix thoroughly until a homogeneous mass without lumps is obtained. We shift into a container, cover with a waffle towel and leave to rise for several hours. Then we crush and form a bun, it can be of any shape, but most often it is either round or oval. We make cuts on top and send to bake in preheated to 220 ° C for half an hour. Check readiness by tapping on the bread. The crust should be firm, ruddy and crispy. We take out the finished loaf, wrap it in a towel and leave to cool at room temperature. Ready.

As you can see, making rye bread is not as difficult as it might seem at first glance. But it turns out not only tasty, but also useful. For example, people suffering from diabetes and cardiovascular diseases cannot do without it. You can diversify rye pastries by adding various ingredients to it, such as nuts, cheese, herbs, and even chocolate. For example, recipe for rye bread with seeds:

To prepare the brew we need:

First, let's prepare the brew. It is better to cook it in the evening. Mix all the ingredients, cover with a towel and leave overnight for fermentation. In the morning, add flour, salt, seeds and water to the dough, you can add seasonings or herbs that you like, for example, cumin or coriander. Knead the dough and leave for another 1 hour to rise. In the meantime, prepare a baking dish: grease with oil, or simply cover with baking paper. Then we form a loaf, put it on a prepared baking sheet and leave it for another 1 hour. Then we send the bread to the oven preheated to 250 ° C for 15 minutes. Next, lower the temperature to 180 ° C and bake for about 50 minutes more.

With a lack of vitamins, especially in the autumn-winter period, homemade rye bread is just perfect. A couple of slices of such bread a day will help keep your immunity in good shape and not get sick!