Baked goods

Homemade Rye Bread Recipe

Домашний ржаной хлеб
Домашний хлеб с селедкой
Выпекаем домашний хлеб в течение 45 минут
Невероятно вкусный домашний хлеб


✔ rye flour - 250 g
✔ wheat flour - 250 g
✔ yeast - 1 tsp (3g)
✔ vegetable oil - 2 tsp.
✔ salt - 1 tsp (5 g)
✔ sugar - 1 tbsp (15 g)
✔ water - 350 ml

🕜 4 hours
👥 6 servings
Nutrition*: 8/5/70
Calories*: 347 kcal

* per 100 grams of raw product

Ингредиенты для ржаного хлеба

  1. Knead the dough and leave for 1.5 hours.
  2. Add oil to the dough. Knead once more.
  3. Shape the loaf on a baking tray. Leave for 1 hour.
  4. Bake the bread in the oven for 45 minutes.
  5. Let the loaf cool at room temperature.
  6. Eat warm and fragrant homemade bread.

Full recipe

There are so many bakeries these days that you can buy any kind of baked goods you want. But sometimes you just want to make flavorful homemade bread and eat it while it’s still warm – because it’s always a holiday. And one of the most common recipes for homemade bread is rye bread, also called black bread.

You’ll be surprised to learn that it requires simple ingredients and a minimum of personal time to bake. So, let’s get to the recipe.

There are many different variations and combinations of ingredients for making homemade rye bread. Personally, we settled on a mixture of whole wheat rye flour (250 g) and wheat flour (250 g).

All flour should be sifted into a bowl. If the wheat flour, we thus get rid of lumps, the whole wheat flour – additionally filtered from large bran.

Also add dry yeast (1 tsp.), salt (1 tsp.), sugar (1 tbsp.) and pour warm boiled water (350 ml).

Knead the dough well until it is completely homogeneous. At first it is better to do this with a spoon, and when the mass becomes very thick and viscous – start kneading with your hands.

Cover the bowl with a towel or clingfilm, and leave it for 1.5 hours.

After the proper time, add vegetable oil (2 tsp) to the dough and knead well again. As a result, we get an elastic dough, which holds its shape quite well.

Now you need to roll it into a ball and put it on a baking tray, greased with vegetable oil beforehand. Leave the dough to proof, for 1 hour. During this time the loaf will take its usual shape.

Next we send the rye bread to the preheated oven. First bake for 15 minutes at 200° to get a crispy crust, and then bake for 30 minutes at 180°, letting the loaf fully bake.

Freshly baked rye bread needs to cool. You can just leave it on a plate, covered with a towel, or on a rack, or you can additionally cover the top with a linen towel, so that the crust does not dry out too much.

In this form it needs to stand for about an hour. Then the homemade bread can be eaten. It turns out very fragrant, with a crispy, moderately hard crust, and a porous, moist crumb.

I love to make salted meat or lightly salted herring sandwiches with rye bread.

Bon appetit! Don’t starve 😋

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