Rye multicooker. Bread in a slow cooker with rye flour. Dough kneading process

It has long been believed that the most useful and healthy bread is rye bread. Sometimes rye bread refers to certain varieties of black bread: Borodinsky, Moskovsky, Zhitny and others. The main ingredient of rye bread is rye flour, which is very healthy in its properties and rich in B vitamins.

The taste of rye bread cannot be confused with any other. Many people who go abroad miss the edge of the rye bread.

Rye bread is useful for those people who suffer from cardiovascular diseases, have problems with the digestive system, in addition, it strengthens the immune system and lowers cholesterol. But for those who have gastritis and ulcers, rye bread is strictly contraindicated.

General principles for preparing rye bread in a slow cooker

When preparing rye bread in a slow cooker, you only need to use rye flour.

The main program used when preparing rye bread in a multicooker is Baking.

Despite the fact that the multicooker itself sets the required time, make sure that the bread does not burn or fall off.

Rye bread can be prepared in three ways: with sourdough, without fermentation, with yeast.

It is preferable to use coarse rye flour, then the bread will have more benefits.

The healthiest rye bread is made with sourdough. Due to the fact that there is lactic acid fermentation during the cooking process, the taste of the edge is unique, and the aroma is so familiar and smells of childhood.

Rye bread is a medium-calorie product, provided that it is prepared at home, without impurities or additives.

Despite the undoubted benefits of black bread, it is still recommended to consume it within reasonable limits and quantities.

Rye bread goes well with soups and borscht, smoked foods and lard.

Rye bread contains a little more than 80% rye flour, the remaining share comes from another type of flour; many housewives recommend wheat flour.

Rye bread in a slow cooker: kefir and flour - the edge of the bread

This recipe for rye bread in a slow cooker uses the yeast method. One of the ingredients is a fitness mix, which is useful for those people who care about their figure.

Ingredients:

A glass of wheat flour

Half a glass of rye flour

A pack of yeast

A glass of kefir

A couple of spoons of sugar

Spoon of olive oil

A couple of spoons of fitness mix

Spoon of salt

Preparation:

Mix kefir with sugar and yeast, but you cannot use cold kefir, it is better to use lukewarm one.

Add olive oil and fitness mix to kefir and mix well.

Pour the flour into a separate bowl, after sifting it thoroughly.

Add salt and pour the kefir mixture into the flour.

Knead the dough. Its consistency should be soft and elastic.

Leave the finished dough for an hour, covering it with a clean towel.

After an hour, knock it down and leave it for another half an hour.

After this, place the dough into the multicooker bowl. It needs to sit there for another 30 minutes.

After this time, you can close the lid and set the Baking mode. In an hour the bread will be ready.

When the timer stops, leave the bread in the slow cooker for 10 minutes. Only after that can you take it out and eat it.

Airy and rich: rye bread in a slow cooker

Rye bread according to this recipe turns out to be very aromatic, it does not crumble or stick together, all proportions are strictly observed, so the bread turns out exactly as it should.

Ingredients:

A couple of glasses of water

spoon of sugar

Vegetable oil

A pack of yeast

spoon of vinegar

A couple of spoons of salt

Stack of semolina

One and a half cups of rye flour

A little more than half a glass of wheat flour

Preparation:

Dissolve the yeast from the bag in cold water, add sugar, salt, vegetable oil, vinegar. Stir.

Pour semolina and all the flour into this mixture. Mix well and knead the dough. It shouldn’t be tight; if it sticks a little to your palms, it means it’s the right consistency.

Leave the dough in a warm place for a couple of hours, covered with a clean towel.

After this, place the dough in the multicooker bowl and set the Baking mode.

In an hour the bread will be ready. Keep track of the time.

Country-style rye bread in a slow cooker

The bread according to this recipe turns out very tasty and homemade. It goes great with soup and can simply be topped with butter or garlic mixture. When making rye bread, malt is used, and then rye bread is considered very high in calories.

Ingredients:

Spoon of cumin

A handful of raisins

Coriander

A couple of spoons of malt

Two and a half glasses of rye flour

A glass of wheat flour

One and a half glasses of water

Vegetable oil

Half a packet of yeast

Spoonful of bread sourdough

Preparation:

Boil half a glass of water. Add malt, raisins, cumin and coriander, and salt. Mix well and leave until everything cools down.

Pour the yeast and bread starter into a second bowl and pour in the second half glass of boiling water.

Add four tablespoons of rye flour and mix. Leave for about 20 minutes. Stir again and add vegetable oil and malt. Mix well.

Add the rest of the rye flour. Knead the dough. It should be sticky and very soft.

Pour half a glass of wheat flour onto the table and knead the dough on it. Leave it under a clean towel for 40 minutes.

Then knead the semi-finished dough in the remaining wheat flour.

Pour a small amount of flour into the multicooker bowl and place our dough there. Leave for about 40 minutes. Then make a couple of cuts and leave for another half hour.

After this time, set the multicooker mode to Baking. After an hour, turn the bread over. Continue baking for another half hour. The bread is ready.

Rye bread in a slow cooker: yeast-free method

This recipe differs from the others in that yeast is not used in the process of preparing rye bread in a slow cooker. Therefore, its calorie content is lower, and such bread is much healthier and easier for the stomach. Instead of yeast, homemade sourdough is used.

Ingredients:

Two glasses of rye flour and two glasses of water for sourdough

Glass of water

Two glasses of wheat flour

A little more than half a kg of rye flour

Preparation:

Let's start with the starter. Pour a glass of rye flour into a glass of warm water. Stir and leave until morning, covered with clean gauze.

In the morning, add another spoonful of flour and water to the mixture. Mix. Cover with gauze and leave until the next morning. We do this for three days. Afterwards the starter is ready.

Let's start baking bread.

Mix a glass of non-cold water with five spoons of sourdough. Add wheat flour, then rye flour, after sifting both. Salt and mix well.

Knead the dough until it turns out smooth and soft.

Pour just a little oil into the multicooker bowl and place the dough. Set the Heating mode and wait 20 minutes. Then leave the dough in the turned off multicooker for a couple of hours.

When the dough has risen a little, turn on the Baking mode. After an hour, take the bread out of the multicooker and cool it.

Rye bread in a slow cooker: no worse than white wheat

When preparing bread according to this recipe, wheat and rye flour are used in equal proportions. The yeast makes the dough work well, so we recommend using a large pan to knead it.

Ingredients:

A couple of glasses of rye flour

A couple of glasses of wheat flour

spoon of sugar

A packet of yeast

Vegetable oil

Half a liter of water

Preparation:

Dissolve the yeast in cold water, add sugar, salt and vegetable oil. Mix. Pour the flour there after sifting it. Mix the dough.

Leave it covered with a clean towel for an hour.

After this, place the dough in the multicooker bowl, greasing its bottom with vegetable oil. Leave it for another hour.

Set the Baking mode. After an hour, turn the bread over and bake for another 40 minutes.

The bread is ready. You can take it out and let it cool, then serve it.

Crispy crust and amazing smell: rye bread in a slow cooker

Rye bread is prepared using malt, and therefore it is high in calories. The maximum baking temperature does not reach 200 degrees, do not forget to monitor the time so as not to miss your loaf.

Ingredients:

A quarter packet of yeast

A couple of glasses of wheat flour

One and a half glasses of water

A couple of spoons of rye malt

spoon of honey

Vegetable oil

Preparation:

Dissolve the yeast in cold water, add salt, honey, vegetable oil, and malt. Mix everything thoroughly.

Add sifted flour and knead the dough. It should be very soft.

Leave it for a couple of hours under a clean towel.

Place the dough in the slow cooker and let it sit for another 20 minutes.

Set to Baking mode. After an hour, turn the bread over and bake for another half hour. The bread is ready. Cool it and serve.

Tips and tricks for making rye bread in a slow cooker

To check if the bread is done, pierce it with a toothpick. If it is dry, then the bread is ready.

Rye bread is best eaten warm. You can spread it with butter and add cheese - both children and adults will love this breakfast.

If you don't want to use bread starter, add yeast instead.

Yeast must be dissolved in warm water.

It’s best to let the dough sit in the multicooker bowl for a while so that it rises as needed and rises.

It is preferable to bake bread on both sides: on one for about an hour, on the other - no more than half an hour.

If you use rye malt, then add wheat flour.

With the purchase of a multicooker, I stopped buying bread in the store. I bake bread at home. Rye turns out especially well. Compared to wheat, white bread, it is much lower in calories and contains more vitamins and amino acids. The taste of bread baked in a slow cooker according to this recipe resembles round black bread.

Ingredients:

rye flour – 450 g
premium wheat flour – 50 g
warm milk – 350 ml
dry yeast – 10 g
warm water – 70 ml
sugar – 5 g
salt – 10 g

Redmond multicooker bread recipe:

Mix all dry ingredients in a bowl - flour, yeast, salt, sugar. Add milk and water to the dry mixture in a thin stream and begin kneading the dough with a spoon directly in the bowl.

Sprinkle the work surface with flour, and when the dough in the bowl reaches a homogeneous consistency, transfer the dough to this surface.

Knead the dough until it begins to pull away from your hands. You should get a nice tight ball.

Grease the multicooker bowl with sunflower oil and place the bun there.

Set the temperature to 40C and turn on the multicooker with the bread inside for 40 minutes. This is necessary for the dough to rise.

After proofing, you can remove the workpiece from the multicooker and knead it properly, this will give the bread fluffiness. If you knead the workpiece, then the dough should be allowed to rest. Place it again to proof in the multicooker for 40 minutes and 40C.

If you decide not to knead the dough (and I prepared it this way, I was too lazy), then without opening the lid, bake the bread in a slow cooker redmond in the “baking” mode for 50 minutes. At the end of the program, use a steamer to turn the bread over and bake for another 20 minutes.

Wrap the finished dish in a clean kitchen towel and let it cool completely.

I, like many housewives, love to bake rye bread in a slow cooker. There are several reasons for this. First of all, it's delicious. Secondly, it is useful; thirdly, high quality and economical. I have tested this recipe for rye bread with caraway seeds many times. Therefore, I feel free to share it with you. When kneading dough, it is better to mix wheat flour with rye flour. If you add only rye flour, the finished bread will lose its airiness, will have a denser texture, and will have a sour taste. Therefore, I would give a more accurate name - wheat-rye bread. I cook this bread in a Redmond slow cooker.

Recipe Information

Cooking method: in the multicooker Redmond 4502.

Preparation time: 1 hour 20 minutes

Cooking time: 1 hour 20 minutes

Number of servings: loaf about 1 kg.

Ingredients:

rye flour – 250 g
wheat flour – about 400 g
water – 450 ml
dry yeast - 1 tbsp. l.
salt – 1 tbsp. l.
sugar – 1.5 tsp.
cumin – 1 tbsp. l.
vegetable oil – 3-4 tbsp. l.

Cooking method

Recipe for rye bread in a slow cooker. Pour a glass of sifted wheat flour into a deep bowl. Mix it with a tablespoon of yeast and sugar (1.5 tsp).
Pour in 450 ml of warm water. Stir.
Let the dough rise in a warm place, covered with film or a towel, for 30 minutes.
The dough came up. Now let's start kneading the dough.
Add salt.
Add rye and wheat flour (sifted) in small portions. Knead the dough with a spoon.
When it becomes thick but still sticky, add vegetable oil. Knead the dough until it stops sticking.
Place the finished rye dough on the table. And mix cumin into it.
Grease the multicooker bowl with vegetable oil. Place a ball of dough into it. Set the keep warm program for 10 minutes. Then after 10 minutes turn it off and leave the dough to rise for another 20 minutes.
As you can see, the dough rose perfectly and more than doubled in size. We need to take it out, knead it again and form a ball (loaf) again - our future rye bread in a slow cooker. Place the dough in a bowl. Close the lid and turn on the “keep warm” mode for 10-20 minutes. Then turn on “Baking” for 50 minutes.
Our rye bread in the slow cooker is half ready. All that remains is to turn it over and continue baking so that it gets a golden brown crust on both sides.
Remove the bread from the bowl, turn it over and bake again on the “Bake” setting for 40 minutes.
Rye bread is ready! Remove it from the bowl.
Place on a towel and cover in several layers. Let cool completely in this position. And only then cut your homemade bread.
Its aromatic crispy crust will not leave you indifferent.

On a note:

This recipe can also be used to make bread in the oven, or you can go straight to

Homemade bread, which is prepared with love, will be much tastier than store-bought bread without additives. Today we will tell you how to properly cook bread in a slow cooker and prove that it is not at all difficult.

Ingredients:

Rye flour – 0.5 kg;
Water – 0.1 l;
Salt - on the tip of the knife;
Dry yeast – 0.01 kg;
Vegetable oil - for lubricating the multicooker mold;
Milk – 0.32 l;
Sugar – 1 teaspoon;
Dry yeast – 0.01 kg;
Wheat flour – 3 tbsp. spoons.

Preparation:

Prepare a large container in which it will be convenient to knead the dough.
Sift all the flour (about 3.5 cups) through a sieve. Pour it into the dough container.
Add sugar, yeast and salt to the flour.
Pour all the milk into the saucepan. Put it on medium gas, let it heat up, but not boil. Pour milk into flour.
Take a small bowl, pour 100 ml of water into it and heat it a little on gas. Add water to the dough.
Take a spoon and start mixing the dough with it. Help yourself with your hands. As soon as the dough is kept in a heap, it can be laid out on the board. Don't forget to flour it, otherwise the dough will stick to the surface.
The dough will not wrinkle well; to simplify this process, grease your hands with vegetable oil. Then kneading will be much easier, and the dough will not contain excess flour.
Knead the dough on a wooden board for about five minutes. As a result, it should not stick to your hands.
Now let the dough rest. To do this, prepare a large container and sprinkle it with a little oil.
Place the dough in a bowl and cover it with a plastic bag, or cover everything with cling film.
Place the bowl of dough in a warm place for 45 minutes. During this time it will double in size.
Take out our dough and place it on the work surface. Knead it a little with your hands.
The multicooker mold must be greased with sunflower oil.
Turn on the “warm” mode on the multicooker for 2 minutes.
Place the dough in the turned off but warm multicooker. Close the lid of the device and leave the dough there for 40 minutes (do not open the lid during this time).
After the specified time has passed, set the “baking” mode for 60 minutes. Set the temperature to 150 degrees.
After 40 minutes, you need to open the multicooker and turn our bread over. To do this, you can take a steaming container. Before turning the bread, take a special spatula (it is not recommended to use other utensils, otherwise you may scratch the bowl itself) and run it along the sides of the bowl so that the bread can be easily separated.
After turning, the bread should bake for another 20 minutes.
Rye bread is ready. Carefully remove it from the bowl and let it cool. It is believed that such bread should only be served cold, but you can eat it in any form.

Yeast-free bread in a slow cooker

It will take you several days to prepare this bread, but the result is worth it.

Ingredients:

Rye flour – 1 kg;
Sunflower oil – 6 tbsp. spoon;
Honey – 1 tbsp. spoon;
Wheat flour – 0.1 kg;
Salt – 1 teaspoon;
Purified water.

Preparation:

Prepare a large bowl. Ideally, it should be ceramic or glass.
Boil 100 ml of water. Pour it into the dough container.
Add 0.1 kg of rye flour to the water. Mix everything thoroughly so that the mixture has no lumps. These actions should be carried out with a wooden spatula or spoon. Iron devices will not work.
Take cling film and cover the bowl with it. Or simply cover the dough with a paper towel.
Place the bread dough in a warm place (for example, near a radiator) for 1 day.
After the specified time, remove the dough. Bubbles should have formed on its surface; if there are none, it means you have chosen the wrong place to store the dough. This is not critical at this stage, just move the bowl to a warmer place.
Boil 100 ml of water again and add it to the dough.
Measure out 0.1 kg of rye flour, sift it and pour it into the dough. Mix everything again with a wooden spatula, cover the bowl with cling film and send to any warm place (for example, near the stove) for 1 day.
On day 3 you will need to repeat steps 7 and 8.
On the fourth day, you need to boil about 0.5 liters of water. Add it to the dough and also add flour. There should be so much of it that the mass resembles thick sour cream.
Send the bowl to a warm place for another 1 day.
Separate ¾ of this dough and place it in a separate bowl in which the bread will already be kneaded.
To the remaining ¼ add 0.1 kg of rye flour and boiled water. The mass should resemble thick sour cream. Repeat with this ¼ the same steps as before and after a few days you will be able to prepare more bread. If you no longer want to bake bread, simply add this dough to other baked goods instead of yeast. A glass of this dough replaces 0.04 kg of yeast.
Add a little honey, salt and butter to the dough (¾ of the dough). Mix everything. It is most convenient to do this with a whisk, then lumps will not form. Now add flour and continue stirring everything with a spoon. Only after the dough has acquired a dense structure can it be kneaded by hand. You can’t do this before, because everything will stick to your hands, and it will be very difficult to wash the dough. But if the dough accidentally gets on the table or other furniture, immediately pour water on it to soften the dough.
When you can no longer knead the dough with a spoon, place it on a board (be sure to sprinkle it with flour, otherwise it will be difficult to tear off the dough later) and knead it with your hands. This must be done until it stops sticking to your fingers. Now you can add regular wheat flour to the dough.
Grease the bowl of the device with oil and place the dough into it. Cover everything with a paper towel to prevent our dough from drying out. Leave the bowl in a warm place for 3 hours.
After 3 hours, our bread in the bowl will take the correct shape and will be ready for baking. Take a silicone brush and brush the top of the bread with sunflower oil.
Place the bowl in the appliance and turn on the “baking” mode for 30 minutes.
After half an hour, turn off the multicooker and turn the bread over to the other side.
Set the baking mode again for half an hour.
In half an hour the bread will be ready. Place it on a basket (used for steaming), cover with a towel and let it cool slightly.
The cooled bread can be cut into small pieces and served with any dishes.

If it gets stale, cut it into cubes, bake it in the oven for a while and throw these croutons into soups or salads.

White bread in a slow cooker - step-by-step recipe

Ingredients:

Milk (or purified water) – 0.5 l;
Vegetable oil – 3 tbsp. spoons;
Flour (wheat) – 0.8 kg;
Dry yeast – 1 tbsp. spoon;
Salt - half a teaspoon;
Sugar – 1 tbsp. spoons.

Preparation:

Pour warm milk into a bowl and dissolve the yeast in it.
To the milk you need to add salt, 2 tablespoons of vegetable oil and sugar. Mix all ingredients.
Sift all the flour and add it to the milk in small portions.
Place the dough on a floured board and knead it well with your hands.
Return the dough to the container, cover it with one paper towel and leave our dough to rise, this will take about 40 minutes.
Grease the multicooker with oil and place our dough inside.
Turn on the “warm” mode for 10 minutes.
Turn off the device and let the dough sit inside for 20 minutes.
Turn on the “heating” again, but this time only for 3 minutes.
Leave the dough for another 15 minutes.
Only now can you lift the lid. You will see that the bread has increased in size.
Now set the “baking” mode for 90 minutes.
After the specified time, the multicooker will beep and turn off.
Take out the bread and turn it over to the other side.
Set the multicooker to “baking” mode for 30 minutes. In general, the bread bakes for 2 hours.
Remove the finished product from the device and let it cool slightly. This bread can be stored for several days.

Oat bread

Ingredients:

Salt - half a teaspoon;
Oatmeal – 1 multi-cup;
Water – 2 multi-glasses;
Yeast – 7 grams;
Flour (wheat) – 3 multi-cups.

Preparation:

Prepare a large bowl (for kneading dough). Pour some salt into it, a glass of cereal and 7 grams of yeast.
Pour drinking water into a small saucepan and heat it slightly on gas.
Fill all dry ingredients with warm water. Now mix everything and leave this mixture to swell for 25 minutes.
Sift all the flour and gradually add it to the cereal. Stir the dough constantly. Its consistency should be liquid, so there is no need to knead this dough with your hands.
Take a bowl and put our dough in it.
Close the lid of your device and set the “multi-cook” mode (it allows you to set your own time and temperature). Set the temperature to 35 degrees for 1 hour. At this temperature, the dough will infuse and gradually rise.
Open the lid of the multicooker and sprinkle our product with flakes. This is just for looks, so you can skip this step.
Set the appliance to “baking” mode for 50 minutes.
After 50 minutes, carefully turn the bread over. At this point you can get burned, so it’s better to wait until the steam comes out.
Bake the bread on the same setting for another 15 minutes.
Turn off the device and place the product inside for 10 minutes.
Now you can open the lid and take out the bread. When it cools down a little, you can eat it.

Diet recipe

If you are watching your figure, then this recipe is for you.

Ingredients:

Water – 0.3 l;
Salt – 1 pinch;
Fresh herbs (dill and/or parsley) – 1 bunch;
Sugar – 1 tbsp. spoon;
Coriander – 2 pinches;
Malt – 1 tbsp. spoon;
Rye flour – 0.35 kg;
Rye sourdough – 0.4 l;
Oatmeal – 0.35 kg;
Vegetable oil – 4 tbsp. spoons.

Preparation:

Take a large container and pour a spoonful of malt into it.
Add sugar to it. You can take any type - white or brown.
Throw in another pinch of salt.
Measure out some coriander and add it to the rest of the ingredients.
Stir the bowl with all the ingredients until they combine a little.
Rinse the greens thoroughly under running water and chop finely. Add it to the bowl.
Measure out 2 tablespoons of vegetable oil and add it to the rest of the ingredients.
Pour 300 ml of water into a bowl and boil it. Add hot water to the bowl and stir everything.
Sift the entire amount of rye flour through a sieve. Pour it into a bowl and quickly mix everything.
Do the same with oatmeal. If you don’t have it, then make it yourself - from cereal. A coffee grinder will help you with this. In extreme cases, this type of flour can be replaced with wheat flour.
Add sourdough to the dough. Stir the dough with a fork, this will make it more convenient for you.
The finished dough can then be kneaded by hand. It must be holistic and elastic.
Grease the mold with oil. Place the bread in the bowl; you also need to grease it a little.
Close the multicooker and set the temperature yourself to 40 degrees, time – 6 hours. This is a long time, but during this time the bread will infuse and be ready for baking.
Now select the “baking” mode for 1 hour. Then check the readiness of your bread with a toothpick; if it is not ready, send it to finish baking.
Place the finished bread on a flat dish and you can cut it right away.

You can store it for about 5 days in the refrigerator.

Eat it with boiled breast or other dietary dishes.

A quick and tasty way to cook

Ingredients:

Flour (wheat) – 0.25 kg;
Yeast (fresh) – 10 g;
Salt – 1 pinch;
Vegetable oil - for lubricating the multicooker bowl;
Water – 0.3 l.

Preparation:

Pour warm water into a bowl and dissolve the salt in it.
Add yeast (no need to pre-soak it) and sifted flour. Mix the dough with a wooden spatula.
Now put the kneaded dough in a warm place for half an hour.
Grease the multicooker mold (bottom and sides) with sunflower oil and place the dough into it. Let it infuse further - about half an hour.
Insert the bowl back into the appliance and set the “baking” mode for 50 minutes.
Turn the bread over and run on the same program for another 20 minutes.
That's it, the bread is ready.

Although this product is prepared quite quickly, the taste of the bread is amazing. And the golden crust and airy center will certainly delight you.

Cooking with kefir

Ingredients:

Yeast (fresh) – 0.05 kg;
Sugar – 1 teaspoon;
Kefir – 0.25 l;
Sunflower oil – 3 tbsp. spoons;
Mustard (beans) – 1 teaspoon;
Wheat flour (highest grade) – 0.4 kg;
Egg – 1 piece;
Dill – 3 sprigs;
Salt – 1 pinch.

Preparation:

Remove all foods from the refrigerator in advance so that they reach room temperature.
Pour the kefir into a small bowl and warm it up a little - up to 25 degrees.
Remove kefir from heat and add yeast to it.
Add some salt and sugar to the bowl. Mix everything and set the dough aside for 15 minutes.
Prepare a large, comfortable bowl for the dough and crack the egg into it.
Finely chop the washed dill and add it to the egg. Also, add a spoonful of mustard and a spoonful of butter to the bowl.
Pour our dough into a bowl with the egg. Mix everything. The easiest way to do this is with a whisk.
Sift the flour through a sieve and add it to the remaining ingredients. Knead everything thoroughly so that in the end your dough is soft and does not stick to your fingers.
Cover the bowl with the dough and move it to a warm place for 40-50 minutes. Be careful! This dough is sensitive to drafts, so do not open the windows during this period of time.
Grease the bowl with vegetable oil.
Knead the dough a little with your hands and place it in a greased pan.
Set the “baking” mode for 45 minutes.
Once this process is complete, turn the bread over. Let it bake for another 15 minutes.
Our fluffy and fragrant bread is ready.

In this recipe, you can experiment with fillings yourself. For example, you can add fresh basil or Provençal herbs.

We hope that the presented methods of preparing homemade baked goods will help you bake delicious bread, delighting your family.

Today we bake rye bread in a slow cooker, after kneading the dough in a bread machine. Ask why? Yes, because many people think that baking bread in a slow cooker is impossible. We break stereotypes and conduct a delicious experiment, and then evaluate which baking method suits us best and which makes the bread tastier: cooked in a bread machine or in a miracle pot? But I hasten to assure everyone that the rye bread in the slow cooker turned out simply magnificent, tender, airy and tall!

Ingredients:

1 packet of yeast (11 g)
2 cups rye flour
700 g wheat flour
1 incomplete art. l. coarse salt
1 tbsp. spoon of sugar
2 tbsp. l. vegetable oil (optional)
500 ml warm water

This time I kneaded the dough for rye bread in a bread machine. I placed the ingredients in the bucket in the order described in the recipe.

If the dough is kneaded by hand, then you need to dissolve the yeast in warm water, add salt, sugar, and vegetable oil. Mix. Gradually stir in flour. You don’t need to pour in all the flour at once; you may not need all of it, because there are different types of flour. The dough should not be tight, but it should not stick to your hands.

For example, when kneading the dough in a bread machine with wheat flour, I needed 100 grams less than when kneading the dough by hand. For kneading in the bread machine it took: 600 g of wheat flour and 260 g of rye flour (2 cups of 200 ml). I weighed everything on a kitchen scale.

Place the bowl with the dough in a warm place, the dough should double in size, in the summer it usually takes 40 - 50 minutes to proof, in the winter - 60 - 80 minutes.

You can melt the dough in a multicooker; to do this, put the dough ball in the multicooker, turn on the “heating” and let the multicooker warm up a little, then turn it off and leave the dough alone.

Here is our suitable dough:

After the dough has risen, put it on the table, knead it again and form a ball.

Place our dough ball into a greased bowl and reheat the multicooker using the “keep warm” mode (10 - 15 minutes).

Let the bread rise, for me it usually rises until the last bits of rice (usually it takes 40 - 50 minutes).

The dough has risen, close the lid, set the “baking” mode:

We bake bread with rye flour in a Panasonic multicooker in the “baking” mode for 60 minutes on one side and 40 minutes on the other.

This is what rye bread will look like in a slow cooker after 60 minutes of baking:

And this is the bread upside down:

You need to turn the bread over very carefully, it is best to use a large towel, wrap the bowl with the towel and turn the bowl over onto the table with it.

Carefully remove the finished rye bread from the multicooker and let it cool, covering it with a towel.

The bread turns out very tasty, soft and fluffy. Bon appetit!!!