Homemade rye bread is a traditional and satisfying addition to any meal. We suggest using premium flour as a base. Let's figure out together how to make delicious rye bread at home.
Homemade rye bread
Ingredients:
- rye flour – 315 g;
- wheat flour – 315 g;
- warm boiled water – 405 ml;
- instant dry yeast – 10 g;
- white sugar – 10 g;
- salt - a pinch;
- refined oil – 15 ml.
Preparation
To make real rye bread at home, first dissolve dry yeast in lukewarm water. Then we throw in the sugar fine salt and leave the dough for 15 minutes. When a “cap” appears on top, pour in a little oil and mix. Sift both types of flour several times and mix together. Pour in yeast water into the dry mixture, knead the stiff dough, wrap it in film and put it in a warm place for 65 minutes. Afterwards, thoroughly knead again and place it in the mold for about 40 minutes. Place the bread in the oven for about 45 minutes and bake at 185 degrees.
Homemade rye flour bread in the oven
Ingredients:
- rye flour – 505 g;
- wheat flour – 505 g;
- water – 990 ml;
- instant yeast – 15 g;
- vegetable oil – 35 ml;
- fine salt and sugar - a pinch;
- seeds - to taste.
Preparation
Before baking real rye bread at home, dissolve dry yeast and sugar in a small amount of boiled water and leave for about 25 minutes. Next, pour the mixture into a large bowl, add the remaining water, oil and add salt. Combine the sifted rye flour with the wheat flour and add small portions to the yeast mixture. Knead a soft plastic dough with your hands, throw in the peeled seeds, put it in a warm bowl and cover with film on top. Let the dough rise for an hour, and then put it on a table sprinkled with flour and knead for a few minutes. Then we divide it into 4 parts and roll each into a bun. Place the pieces on an oiled baking sheet, make cuts in each lump with a knife, sprinkle with flour and leave to rest for 1 hour. Next, coat the surface with milk so that a glossy crust appears on the bread. Bake the loaves for 40 minutes at 220 degrees. Carefully transfer the hot bread onto a board and cool, covering with a towel.
Homemade rye bread recipe
Ingredients:
- rye flour – 355 g;
- wheat flour – 350 g;
- yeast – 1 teaspoon;
- kefir – 165 ml;
- beer – 205 ml;
- honey – 10 g;
- salt - a pinch;
- egg C1 – 1 pc.;
- vegetable oil – 20 ml.
Preparation
Pour both types of flour into the bucket of the bread machine, throw in the yeast, pour in kefir, beer, add honey and a pinch of salt. Close the device with a lid and set the mode to " Rye bread"and knead the dough. Then leave it to proof for 2 hours and bake for 50 minutes until golden brown.
Rye bread can be prepared at home in the oven with a variety of additives: olives or 
olives, sliced, crushed nuts, grated cheese, almond flakes, pumpkin seeds etc. Mix the selected ingredients with rye flour before pouring it into the yeast mixture. You can also add sweet ingredients to taste - chopped dried apricots, prunes, dates, raisins or cinnamon.
After this, place the dough with the additives in an oiled pan and leave to proof for 2 hours, covered with a towel. Next, coat the surface of the loaf with milk and, if desired, sprinkle thickly with caraway seeds, poppy seeds, seeds or sesame seeds.
Bread is the main dish in every home. Bread has long been served with any food, and quicker and delicious snack The sandwich has not yet been invented.
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.
Preparation
Combine the yeast with sugar, pour it over warm water and place in a warm place for 15 minutes until the yeast begins to sparkle.
Sift both types of flour and mix them in a separate bowl, add salt and vegetable oil. Then, add yeast water to this mixture a little at a time and knead the dough. Cover the bowl with the dough with a towel and place in a warm place for 1 hour until it increases in volume.
Sprinkle the table or other work surface with flour and place the dough on it, remember it well and transfer it to a baking dish, which must first be greased with vegetable oil. Cover the pan with cling film and leave the dough for 20 minutes. During this time, preheat the oven and cook the bread in it for 40-45 minutes at 200 degrees.
Homemade rye bread in the oven
The good thing about making bread at home in the oven is that 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.
Preparation
Mix sugar with dry yeast and half the indicated portion of water. Place this mixture for 20-25 minutes in a warm place. After the yeast begins to sparkle and a “cap” appears, add the rest of the water, 2 tbsp. spoons of vegetable oil, salt and rye flour, which do not forget to sift before doing this.
Mix it all and gradually add pre-sifted wheat flour. Add chopped garlic here and knead the dough. When it is ready, cover the bowl with the dough with a towel and place in a warm place 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 pan for 40-50 minutes to proof. 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 beans.
Preparation
In a food processor or bowl, mix kefir, honey, salt and yeast. Grind the coriander grains in your palms and then add them to kefir and other ingredients. Sift flour, both rye and wheat, if you want it to be more “black”, add a little more rye flour. 
Knead the dough and form it into a ball, which we place on a floured plate.
Using a knife on top of the dough ball, 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 to let it rise.
After 20 minutes, place the bread on a greased baking sheet and place in a warm place for another 15-20 minutes. Preheat the oven to 270 degrees, sprinkle the bread with water and place 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. This way you will get delicious bread with a crispy crust.
Rye dough is very different from wheat dough; anyone who tried to mix rye flour with water noticed that the resulting mixture was very plastic, but not at all elastic, as is the case with dough made from wheat flour. We recently talked about the difference between wheat and rye flour, in particular, whether there is gluten in rye flour and why it does not develop like wheat flour. The article can be viewed at this link, here I will briefly remind you that rye flour contains protein and this protein contains glutenins and gliadin, which provide wheat dough simultaneously elasticity, extensibility and plasticity. But in rye dough they cannot exhibit such properties and create viscous gluten threads, because their molecules, when mixed with water, are heavily enveloped in rye flour mucus, which interfere with the “development of gluten” in the usual sense. Of course, this feature of rye flour makes working with rye dough special.
I became interested in sourdough baking because I wanted homemade rye bread. I already wrote once that I tried to develop different starter cultures, especially with kefir, I spent a long time using completely eccentric schemes. In the same way, I tried to bake rye bread, not knowing or understanding the characteristics of rye flour and dough. I knew that in a bread machine normal wheat dough turns into a bun, and I expected the same from rye dough. More precisely, no, I read somewhere that it should not be a kolobok, but, not having a single drop of knowledge, I still relied on the “kolobok rule.” The recipe, as I remember now, was beautiful and amazing and began with “take a cup of sourdough.” It never occurred to me that there is a concept of humidity and that there are different types of starter cultures. I loaded all the ingredients into the bread maker bucket, selected a program from the menu and pressed “start”. The dough was smeared all over the bucket, there was no trace of the kolobok.
I added rye flour spoon by spoon until the dough really wrapped itself around the spatula and almost turned into a bun.
About how much flour was needed for a measly 200-2500 ml. water, I'm afraid to even think. I repeated the “feat” especially for illustrations. After adding flour and trying to get a “bun” during kneading, the dough was so thick that it stopped sticking to your hands.
Karelian “wickets” are made from such dough and stuffed mashed potatoes, and you can also make a rose :)
I remember, after “kneading”, I took out the dough, and, without wasting time on fermentation before molding, I rolled it up, cut it with a slant and put it in the microwave, accompanied by a glass of boiling water. The bread stood for a day and a half, and then I accepted that it wouldn’t grow and baked it. When it was baked, it became clear that it was impossible to eat - it was too hard. I cut it into small cubes to dry it in the oven and then add it to the soup. Surprisingly, even in the soup these croutons did not get soggy!
In fact, rye dough should not become a kolobok, and it does not require long-term kneading at all; the duration of kneading does not affect its properties in any way and does not improve them in any way. Moreover, rye flour has about the same moisture content as wheat flour, it just looks and behaves differently. Here, for example, is wheat dough from 50 grams. water and 100 gr. rye flour, but wheat flour from a similar amount of ingredients. Wheat was kneaded and it rolled into a ball and did not stick to your hands; rye kneaded, no kneaded, it remained as pasty as it was.
The properties of rye dough are affected by acidity, in other words, sourdough. Rye dough reveals its full potential during the fermentation process, when the number of lactic acid bacteria and, as a result, yeast increases in it. The high acidity of the dough promotes good swelling of the mucus and proteins of rye flour, however, during the fermentation process, which begins from the moment the dough is mixed and ends during baking, the acidity increases all the time. As a result, the rye dough should reach a certain acidity (10-12 degrees), when the number of lactic acid bacteria is 60-80 times greater than the number of yeast fungi. Of course, it is not possible to calculate the number of lactic acid “per capitas of the population” by the amount of yeast at home, and even without special equipment, so I suggest just looking at the baking result - the finished bread itself will show whether the dough had enough lactic acid.
The proteins of rye flour absorb water and swell much faster than wheat; when kneading, we only need to thoroughly dilute the starter with water before kneading the dough, and mix thoroughly so that all the flour is moistened.
Further, all the processes that must occur in the test will occur practically without our participation, we must only provide the conditions - peace and warmth. Over time, lactic acid fermentation will develop in the dough, proteins and mucus will swell, and it will acquire its own special structure and ability to loosen. If you knead rye dough with yeast, it will not be loose and aromatic enough, because, as I wrote above, in order for a kind of “framework” of rye dough to form, the dough must have high acidity. By the way, I recently learned that, in addition to yeast of the species Saccharomyces cerevisiae, which, in fact, is cultivated on an industrial scale and used in baking, rye sourdough
For those who are just starting to work with rye dough, it may be a discovery that it ferments much faster than wheat. The enzymatic activity of rye dough is, by definition, higher than wheat dough due to the composition of the grain. Rye grain is rich in starch (like wheat, in general); it also contains certain active amylase enzymes (α-amylase and β-amylase), which break down starch into sugars: glucose, dextrins and maltose. These enzymes are found in many living organisms, for example, α-amylase is the main digestive enzyme in animals; in humans, this enzyme is produced by the salivary glands and pancreas. β-amylase is found only in plants; it breaks down starch into maltose, a sugar that causes fermentation. Thanks to it, fruits, when ripe, become sweet and, if created necessary conditions, can ferment and turn into wine or, at worst, into “mash”. It is worth noting that this enzyme is most active before plant germination, when a lot of hidden and very active processes occur. This is especially important in the preparation of malt, because malt is essentially sprouted and dried grain.
Both of these enzymes are of great importance in rye flour, but their activity, in addition to the obvious benefits, can lead to a number of defects in rye bread. For example, because of them, a large amount of dextrins can form in the dough, which is why the crumb will be sticky, wrinkled and sweet in taste. To avoid this, you need to “regulate”, that is, reduce the activity of enzymes, and this can only be done by increasing the acidity of the dough using sourdough. High acidity will “pacify” α-amylase a little; it will stop decomposing starch too actively. High acidity may not help if sprouted grain flour is used, where the amylase activity is too high to be contained by the acidity of the starter.
However, there is a downside to the high acidity of the dough: the proteins can swell excessively and almost completely turn into a liquid state, which is why the dough can become very liquefied during the fermentation process and lose its shape. But even in this case, we have something to do - add salt! Salt inhibits the swelling of proteins and has a good effect on the physical properties of the dough.
When forming the rye dough, it is not kneaded or folded., as is done with wheat. It is better to shape it on a work surface, well greased with vegetable oil, with wet hands and a scraper, giving the bread the desired shape.
To make the finished bread smooth and beautiful, you need to try to carefully iron it with your hands. Any unevenness or indentation on the bread piece during baking will turn into cracks and tears in the crust. This applies to both pan and hearth bread. Surface pan bread Before proofing, it is customary to level both along the edges adjacent to the mold and on top.
I recently baked rye bread, got lazy with the leveling and ended up with cracks on the surface of the loaf. In general, this does not affect the taste, but it upsets perfectionists.
Another technique that bakers use to achieve a ruddy, smooth and shiny crust of bread is to grease the bread with jelly shortly, 10-15 minutes before the end of baking. For 200 gr. take 1 tsp of water. starch, dissolves in water and brews.
It turns out a natural jelly on water, which can be used to grease both rye and wheat bread, and then the bread will sparkle! I recently smeared the top of the “Black Hamster” like this, and it turned out so flattering, in the literal sense.
I would also like a few words about how and where to melt rye dough. Again I would like to compare it with wheat, because with it there are a lot of attractive proofing options: in a mold, on a towel, in a basket, and on a silicone mat, and even bread made from very wet dough with good gluten development and tight molding will withstand proofing and baked goods without support and will not spread. With rye bread, everything is different: the hearth bread should always be made from a fairly thick and heavy dough so as not to spread during proofing and baking. Even if you place it in a proofing basket to keep it in shape, it will inevitably float during baking, like this one.
Therefore, you need to understand that for pan bread you can make the dough more moist and pliable, but it still should not flow, otherwise the bread will not bake and will remain sticky inside. For hearth bread, the optimal humidity is 50-55%, when there is twice as much flour as water. Bread made from a thicker dough will be more finely porous and coarse than its tin version made from a moister dough.
Bakery. Rye bread is baked without moisture, at fairly high temperatures at the beginning of baking: 250-320 degrees and 200-190 during the finishing process. 250-260 is the optimal temperature to start baking pan bread. It is also sprayed with water before being placed in the oven so that a smooth crust is formed in the process. The hearth is not sprayed to avoid spreading of the workpiece. With bread that is baked without a mold, the situation is the opposite - it needs to dry out the top layer of dough as quickly as possible, that is, make a crust so that it retains its shape and volume. To do this, they use the “roasting” method, when at the beginning of baking the oven is heated to 300-20 degrees and after 5 minutes it is reduced to 200-190. This is enough for the workpiece to form a thin film crust, which fixes the volume of the dough and prevents it from spreading. By the way, if wheat bread Before baking, it is customary to make cuts in order to protect the bread from arbitrary tears and allow steam to escape from the workpiece, then rye bread is pricked with wooden skewers or indentations are made.
Rye bread appeared in Russia in the 17th century; before that, only wheat bread was baked. But since then, black bread has been one of the favorites on the table. After all, it is both healthy (contains fewer calories) and tasty. And baking it is not as difficult as it seems.
Homemade black bread recipe
You can bake bread either in a bread machine or in a conventional oven. Only the dough preparation technologies will differ. In the first case, the housewife just needs to put the food in the oven and get finished product. In the second, you will have to knead the dough yourself.
To make regular rye bread, you don't need as many ingredients as you might think. The list includes: - 200 ml of milk; - 1 tbsp. vegetable oil; - 90 g wheat flour; - 180 g rye flour; - 1/2 tsp. salt; - 1/2 tsp. sugar; - 1.5 tsp. dry yeast; - 1/2 tbsp. baking powder. The indicated dosage of products is enough to bake one half-kilogram loaf of black bread.
Making bread is not difficult. If you are going to do everything in the oven, then simply load the products in the order indicated in the list. If you plan to prepare the dough yourself, follow the following recommendations. To begin, slightly heat the milk and dilute the yeast in it, let the dough brew. At this time, start kneading the dough. Combine all products one by one and mix thoroughly. Don't forget to add milk and yeast here. Your main task is to get soft elastic dough without any lumps. After kneading, let the dough rest in a warm place. Cover with a towel and place it close to the radiator. Beat it a couple of times and then you can start baking. Place the dough in the mold, let it rise a little and place in an oven preheated to 180–200 degrees. Leave for 40 minutes to an hour.
You can check the doneness of the baked goods by simply piercing it with a long toothpick. If after removing it from the bread there are crumbs left on it, then the baked goods are not ready yet.
To give special taste For rye bread, you can sprinkle the dough (even before you put it in the oven) with caraway seeds. The taste of the product will be very interesting.
The recipe for traditional “Darnitsky” bread is as follows. For cooking you will need: - 1 tbsp. rye flour; - 2.5 tbsp. wheat flour; - 2 tsp. dry yeast; - 2 tbsp. apple cider vinegar; - 1.25 tbsp. water; - 1 tsp. salt; - 1.5 tbsp. powdered milk or cream; - 1 tsp. cocoa - 1 tsp. instant coffee; - 1 tbsp. honey; - 2 tbsp. vegetable oil.
Sift the flour first. This is necessary so that it can breathe, and the dough will be more fluffy and the bread more spongy. Then lay out the ingredients to make the bread in a specific order. To start, flour, salt, milk powder, honey, cocoa and coffee. Then make a hole in this mixture and add dry yeast, vegetable oil, water, and vinegar. Mix everything very well and let the dough sit. Then place it in a mold and put it in the oven. After cooking, let the baked goods cool and you can eat the bread.
Borodinsky is also one of the black breads. To prepare it, you will need sourdough (even if you make this bread in a bread machine). For a loaf weighing 750 g you will need: for sourdough: - 3 tbsp. malt; - 1.5 tsp. ground coriander; - 75 g rye flour; - 250 ml hot water. for the dough: - sourdough; - 135 ml water; - a quarter tablespoon of vegetable oil; - 0.5 tsp. salt; - 2 tbsp. sugar; - 1 tbsp. honey; - 325 g rye flour; - 75 g second grade wheat flour; - 1 tbsp. gluten; - 1.5 tbsp. dry sourdough; - 1 tsp. dry yeast; - coriander for sprinkling.
You can purchase specific products such as gluten, malt and dry sourdough in specialized bakery stores. Alternatively, you can order these products online
First, make a starter. Sift rye flour into a bowl, add malt and ground coriander, pour boiling water over it and mix everything thoroughly. Then leave to brew for 2 hours. It is better if during this time you place the starter in a place where it retains heat well - a thermos or a preheated oven.
Make the dough: stir the honey in the water, then add the cooled starter to it and add all the other ingredients. Knead soft and elastic dough. After kneading, smooth the dough with wet hands and sprinkle with coriander seeds. Leave everything to ferment for 3 hours. At the end of this time, put the bread in the oven to bake until done. Homemade variations of Borodino bread are no less tasty than store-bought ones.
What to consider when making your own black bread
If you knead the dough with warm water, you can use the accelerated baking mode (relevant for baking bread in the oven).
Remember that any additives to black bread can be used. If you don’t really like just rye bread, you can add cheese, fried onions, garlic, herbs and even sausage when kneading. The only thing to keep in mind is that this bread can be stored for only 2 days and only in the refrigerator.
If you are going to use compressed yeast rather than dry yeast, first dilute it in warm water and leave to ferment for 20 minutes in a warm place. This will be the main condition for delicious baking.
Do not immediately hide the prepared bread in a bag. Let him catch his breath. Otherwise, it will get wet and spoil. When stored correctly homebaked bread Keeps for about 4 days.
I remember the times when bread at home was prepared only with sourdough. How delicious it was! High-quality, finely porous, soft, slightly sour, but so aromatic. Now everything is being prepared for a quick fix, on yeast, without allowing the dough to mature properly. It's probably modern, but in my opinion, it's the best rye bread can only be obtained by preparing it with sourdough. This is gourmet baking. Those who understand and love the taste of real bread. You can tell at a glance by the consistency of the crumb, what type of flour it is made from and whether it contains wheat. 100% rye flour, made from rye flour alone, is heavy in itself, does not rise when baked and is slightly reminiscent of plasticine in texture. It is tasty, contains fiber, vitamins, but you can’t eat a lot of it, especially if you have stomach problems. Even when cumin, raisins, honey, apples, and nuts are added to it, it must be eaten with caution. Therefore, it is better to mix two types of flour - wheat (60%) and rye (40%). The color of the loaf will be a little lighter, but the taste will be similar to Borodinsky. If you are interested, I will be happy to share both the sourdough recipe and in a simple way Making rye bread at home in the oven, step by step and with photos.
What is rye sourdough?
This is a substance consisting of flour and water. All! But if prepared correctly, it will make you such bread that you will immediately and forever refuse store-bought baked goods. True, before making dough for bread, you first need to grow a starter. Let's see how it's done.
First day
Take 25 gr. Rye (peeled) flour and 25 ml of water at room temperature. Mix 500 ml in a jar, cover with gauze or a lid, do not twist, but simply cover and place in a warm place (home temperature - 25-27 ° C - no higher). The consistency will be dense, don’t be alarmed, everything is correct, as it should be. Leave it for a day.
Second day
Add 50 ml of water and 50 grams of flour to the jar. Stir and keep warm again for a day.
The third day
The bubbling process begins and it is necessary to “feed” the mass so that it begins to actively grow. Add 100 grams of flour and 100 ml of water. Stir and wait 24 hours.
Fourth day
The starter is actively growing and bubbling. We put it in the refrigerator, covering it with gauze or a lid. Every 3 days we feed by adding 20 ml of water and 20 grams of flour.
Fresh sourdough smells pleasant; there should be no strange crust on the surface. To prepare the bread, in different recipes indicate different quantities. I measure with a tablespoon. If you are a beginner, strictly adhere to the recipe proportions. Once you learn, you will be able to determine the quantity yourself.
Homemade rye sourdough bread
Well, our starter is ready, we can start kneading the bread. This is also not a quick process, but it is worth it to enjoy the taste and aroma later. And what a crispy crust it is, beyond words.
We will need:
For the dough:
- water at room temperature – 200 ml;
- sourdough – 2 tbsp;
- rye flour – 200 gr.
Mix everything in a deep bowl and cover with film. Leave to proof in a warm place for 4 hours. The dough should double in size and start to bubble.
Prepare the dough. Add 200 g to the dough. rye flour and 200 ml. water, 2 tbsp. sugar and 1 tsp. salt. Mix everything well. Some people do this in a combine, while others work with their hands. Gradually add 300 gr. white flour. Don’t pour it all out at once, the quality varies (moisture, gluten). Mix. Place the dough in a greased form, cover with cling film and let it brew for another 2 hours in a warm place. The dough should double in size.
Turn on the oven at 210-220°C and, having greased the surface of the loaf with water, set it to bake for 40-50 minutes. Remove the loaf and, covering with a towel, let it cool completely on a wire rack. If you have enough willpower to wait until it cools down completely. You can sprinkle the top with cumin, sunflower seeds, sesame seeds, and flax seeds before baking.
Rye bread with malt
I really love bread with malt, dark, aromatic. It is very useful for our body - rich in microelements, contains protein, amino acids. Tested for myself. Really has a positive effect on the gastrointestinal tract. This means that I cook all “black” bread only with dark malt. You don’t need a lot of it, 3-5 tbsp. I pour boiling water over dry malt so that the color of the baked goods becomes rich and the aroma is enticing. Smell the right mixture- sweetish. If you feel bitterness or harshness, it means the product is not of high quality. They also sell malt in liquid form, but I’m already used to bulk malt, and I don’t change my habit.
Reference: malt is a product made from barley or wheat grains, but barley is more popular. Bread varieties: “Borodinsky”, “Lyubitelsky”, “Zavarnaya” are prepared with barley malt.
Rye flour bread in the oven: recipe
For novice bakers, I dare to give advice - do not immediately try to bake a pure rye loaf at home. This requires experience and may not work out right away. It took me months to get the texture and flavor of the bread just right. Therefore, try first making a small loaf of bread from a mixture of wheat and rye flour. And then, having gained experience, swing at pure rye.
Ingredients:
- instant yeast - 2 tbsp;
- wheat flour – 225g;
- rye flour – 325g;
- warm water – 300ml;
- dark malt – 40g;
- boiling water – 80ml;
- salt – 1.5 tsp;
- vegetable oil – 2 tbsp;
- honey – 2 tbsp;
- cumin - to taste;
- flax seeds – 1 tsp.
How to bake rye bread in the oven at home
Then we break off the top, a piece of sausage on top or butter with jam... how can you resist such a delicacy? Or maybe just a glass of milk and a slice fresh bread... or add salt and garlic. Decide what you would like to try first with homemade bread. And bon appetit!