Rye bread in a slow cooker. Bread with rye flour in a slow cooker Recipe for making rye bread in a slow cooker

22.03.2024 Information

Ingredients:

3.5 cups rye flour (450-500g.)
3 tbsp. wheat flour
11 gr. dry yeast (small packet)
2 multi-cups milk (320ml)
100 ml water
1 tsp Sahara
2 tsp salt
vegetable oil for greasing the mold

I would like to tell all lovers of home baking about rye bread, which, unfortunately, is often ignored. In Rus', such bread was known already in the 11th century and for a very long time was considered the lot of the poor, while wealthy people preferred white bread. Let me note that in terms of biological value, rye bread, or, as it is also called, black bread, is healthier than its white relative and contains more vitamins and amino acids, although it is heavier for the stomach. But, be that as it may, eating properly prepared rye bread is a real pleasure; everyone in my family likes it.

I would like to bring to the attention of the site’s readers an interesting recipe for rye bread in a slow cooker. In my PHILIPS HD3077/40 it turned out just great, an order of magnitude better than what is sold in the store. Try it, homemade rye bread in a slow cooker - it’s very tasty!

Cooking method

The first thing I start with is mixing all the dry ingredients: flour, salt, sugar and yeast.
I heat the milk and water and pour them warm into the flour.
Immediately begin to knead the dough in a bowl with a spoon.
As soon as the structure of the dough has taken shape a little, I put it on a table sprinkled with flour and knead it thoroughly for about 5 minutes until the dough stops sticking to my hands.
I will say right away that kneading dough from rye flour is a little more difficult than from wheat flour, therefore, so that it does not absorb excess flour and the kneading process is easier, I periodically lubricate my hands with vegetable oil when working with the dough.
I transfer the resulting large lump into a bowl greased with vegetable oil, cover it with cling film and leave it in a warm place for about 40-50 minutes.
During this time, the dough will at least double in size.
I knead it lightly and again send it to proof, but this time in a slow cooker, placing it in a bowl greased with oil.
Before this, turn on the multicooker for a couple of minutes in the “Warming” mode (when the bread dough comes up, the lid should be closed, try not to open it at this time).
After 40 minutes the dough will rise and be ready for baking.
I bake the bread in the “Baking” mode for 60 minutes at a temperature of 150 degrees, of which the first 40 minutes are on one side, and the remaining 20 are on the other, turning the loaf over using a steaming pan.
Before serving, I let the bread cool completely - this takes a couple of hours, so if you want to bake rye bread in a slow cooker for lunch, then you should start preparing it in the morning.

I’ll be honest, this was my first experience of baking rye bread in a slow cooker and I’ll note that it was successful - my daughter didn’t even immediately understand that it was homemade, so my verdict is this: I’ll bake it again, and more than once.

Bread in the Redmond multicooker always turns out very tasty and aromatic. In addition, preparing such a flour product in a modern kitchen device is quite easy and simple. Today we will present to your attention two different ways to make white and rye bread. Which one to bake for your loved ones is up to you to decide.

Step-by-step recipe for bread in the Redmond multicooker

It is advisable to prepare such a product from premium flour. After all, this is the only way you will get white and fluffy bread, which you can not only eat with second and first courses, but also make hearty sandwiches from it.

Required components for the product

To bake white bread in the Redmond multicooker, you need to prepare the following components:

low-fat milk or plain water (50/50 is possible) - 500 ml;
instant yeast - dessert spoon;
fine table salt - a small full spoon;
granulated sugar - a large spoon;
sifted white wheat flour - from 800 g (until the dough thickens);
refined sunflower oil - 20 ml (for lubricating the bowl).

Preparing the base

Before baking bread in the Redmond multicooker, you should knead the yeast dough well. To do this, you need to pour milk or water into a small saucepan, pour it into it and then heat it up a little. After the sweet bulk product has melted, you need to add instant yeast to the liquid mixture and wait 17 minutes. Next, add fine and sifted white flour to the base. The last ingredient must be added gradually, thoroughly mixing the entire mass with your hands. As a result of these actions, you should get dough that only slightly sticks to your palms.

Keeping the base warm

In order for the bread in the Redmond multicooker to turn out fluffy and soft, the yeast dough must be kept warm for about one hour. For this we use a modern kitchen device. Thus, the multicooker bowl must be well lubricated and then put the base into it, close the lid and turn on the heating mode for a quarter of an hour. After this, it is advisable to pause the program and leave the dough for another 45 minutes. During this time, the yeast base should rise well.

Heat treatment

After all the above steps have been completed, the multicooker should be set to baking mode for exactly 60 minutes. After the specified time, the bread will be almost cooked and will become golden brown. Next, it is recommended to carefully turn it over so that it bakes evenly and acquires a beautiful and correct shape. On the other side, it is advisable to cook the bread in the same program for another half hour. As a result, you will get a crispy and golden-brown flour product, which is especially tasty when hot.

Delicious rye bread in the Redmond multicooker

The presented flour product is prepared in almost the same way as the previous bread. However, the methods of kneading and resting the dough for these options are slightly different.

So, to prepare dark bread in the Redmond multicooker, you will need:

light wheat flour - 2 cups;
coarse rye flour - from 700 g (until the dough thickens);
granulated sugar - a large spoon (maybe one and a half);
brown or black seedless raisins - ½ cup;
granulated yeast - complete;
table salt - a small spoon;
refined vegetable oil - a little (to lubricate the bowl);
warm boiled water - 600 ml.

Dough kneading process

Before using a multicooker to bake a rye product, you should thoroughly knead the base. To do this, you need to pour warm boiled water into a saucepan, and then dissolve granulated sugar and granulated yeast in it. In order for the last component to swell well, it is advisable to place the container for a quarter of an hour near the battery. Next, you need to pour table salt into the pan, and then gradually add white and rye flour, thoroughly kneading the dough with your hands.

If you want to get a sweeter and more delicious dark bread, then it is recommended to additionally add brown or black seedless raisins to the base. However, before this, the dried fruits need to be sorted, cleared of twigs, and then washed, scalded with boiling water and left in it for 20 minutes. After this, the raisins should be rinsed again in a sieve, shaken well, removing as much liquid as possible, and added to the base. In this case, the dough must be mixed so that the dried fruits are distributed evenly throughout it. Next, the base needs to be placed in a warm place, where it is advisable to keep it for about an hour. In this case, the dough should be periodically beaten with your hands so that it does not “run away” over the edges of the dish.

Heat treatment

Baking bread in the Redmond multicooker is quite easy and simple, especially if the process of kneading the base is behind you. But in order for such a dark flour product to be as fluffy as possible, it is recommended to additionally keep it warm before direct heat treatment. To do this, completely grease the bowl of the kitchen appliance with vegetable oil, and then roll a small ball from the base and place it in a container. It is worth noting that the multicooker should be filled with no more than ½ part of the dough. After all, in the future the base will rise even more. After this, the kitchen appliance must be closed and the heating turned on for 10 minutes. Next, the program should be paused and the semi-finished product should be kept in this position for about half an hour. After this time, the multicooker must be put into baking mode, setting the timer for an hour. If desired, the cooking time for dark bread can be increased by another 15-30 minutes.

After heat treatment is completed, dark bread with raisins should be carefully removed from the container and then served hot.

Rye flour product prepared independently using a multicooker will turn out tasty and aromatic if you add not only raisins, but also aromatic spices to its base. The same applies to white wheat bread. However, instead of spices, it is recommended to add chopped nuts, lemon zest or candied fruits to it in advance. Bon appetit!

Greetings, dear reader. Today I offer you a new recipe with photos. This . It turned out no worse than in the store, but at the same time I know exactly the composition of my baked goods. The loaf of bread itself weighed 1100 grams. This means that this bread will not be consumed so quickly. I specially prepared a large quantity once so that I wouldn’t bake it every day. Three days is definitely enough.

Of course, the crispy crust will only be on the first day, when the bread in the slow cooker is fresh. And then we store it in the refrigerator, where the baked goods are preserved without molding for as long as necessary. This is important especially in summer, when flour products can spoil on the first day in extreme heat (especially low-quality ones).

The taste and structure of bread in a slow cooker is excellent. Ideally selected proportions of ingredients allow you to prepare delicious bread. Adding rye flour to the dough gives the baked goods a pleasant flavor. Those who don't like plain white bread will love this slow cooker bread recipe.

Why in a slow cooker? Because she simply bakes various products wonderfully, including bread. Of course, you can bake it in the oven, and it will also be delicious, but, according to many housewives, rye bread in a slow cooker turns out delicious.

So I decided to test my Redmond 4502 multicooker, entrusting it with an important task.

So how to bake bread in a slow cooker? Let's look at the recipe together.

Baking bread in a slow cooker is not as fast as many people think. But at the same time the product is of very high quality. So let's get started.

Ingredients:

Dry yeast – 2 teaspoons (1 teaspoon is for 500 grams of flour)
Rye flour - 200 grams
Premium wheat flour – 600-700 grams
Salt - level tablespoon
Granulated sugar - heaped tablespoon
Water – 500 ml
Vegetable oil – 4 tbsp. spoons

How to cook bread in a slow cooker with rye flour recipe with photo

Pour one glass of flour into a bowl. To it we add dry yeast, which is intended to be added directly to flour.

Add salt and sugar. Mix all dry ingredients.

Pour in all the water. Mix with a whisk.

Add sifted flour and vegetable oil. Knead yeast dough for bread . Mix it thoroughly.

Place the finished dough, which does not stick to your hands, into the multicooker bowl for proofing. Close the lid and install keep warm mode. After 15 minutes, turn it off and leave it for another 40-60 minutes. Do not open the lid during the proofing process.

After the specified time, our bread dough should be well prepared. As I understand it, rye flour does not allow the dough to rise much, like pure wheat flour, for example. But still, the dough rises quite well.

Take it out and knead it a little more on a floured surface.

Now we begin the real process and learn how to bake bread in a Redmond multicooker. This recipe is also suitable for any other multicooker.

Lubricate the inside of the bowl with vegetable oil. Place the dough evenly into it. Setting the mode again keeping warm for ten or fifteen minutes. Then turn it off and let it sit for another 20-30 minutes.

The dough rose well during this time. Open the lid and see a lush ball. Now we bake bread in a multicooker, closing the lid and setting baking mode 50 minutes. The recipe said to bake for 60 minutes on one side and 40 minutes on the other, but my bread developed a rough crust on one side. But this did not spoil its taste. Therefore, I recommend setting the baking time to 50 minutes on one side and 40 on the other.

This is what the bread looks like after 60 minutes of baking.

Carefully turn the bread over to the other side. This can be done using a towel or steaming basket. Bake for another 40 minutes.

Now you know how to bake bread in a slow cooker. The recipe is simple and suitable for any multicooker with a baking mode.

This is what the finished bread looks like. It turned out smooth on all sides. I really liked his appearance. A real loaf! You hold it in your hands and feel the bread. It’s especially pleasant when the crust crunches in your hands. It is so fragrant and attractive that you really want to break off a piece.

Baking bread in a slow cooker turns out absolutely luxurious.

And this is what it looks like bread in a slow cooker with rye flour in the section. I wish you a pleasant baking process with the multicooker.

Today, bread is not only the center of everything, but also a great way to diversify your diet. In each country there are different types of bread, which differ in shape, composition, and taste. The most popular and familiar types and varieties: Darnitsky, Borodinsky, wheat, rye, Italian ciabatta, French baguette, Mexican tortilla, Armenian lavash and others. Bread is prepared from various types of flour, sometimes adding aromatic seasonings and dried vegetables, for example, cumin, coriander, sun-dried tomatoes and olives, sesame seeds, dried apricots.

For each type of bread there is a separate recipe and a specific cooking technique. It is baked with yeast, kefir or sourdough; its shape and taste depend on this. Tasty and aromatic bread can be baked at home; an oven, a bread maker or a universal option - a multicooker with the “Baking”, “Bread” mode is suitable for this. Unlike the oven, in a slow cooker the bread turns out especially tasty, tender and aromatic.

Rye bread is one of the healthiest varieties. It is lower in calories and contains many useful substances, valuable vitamins and lysine - an essential amino acid for the human body.

Ingredients:

Rye flour - 3 cups;
Wheat flour - 1.5 cups;
Sugar - 1 dessert spoon;
Dry yeast - 2/3 sachet;
Salt - 2 teaspoons;
Vegetable oil - 2 tablespoons;
Warm water - 1.5 cups.

Cooking method:

Dissolve yeast and sugar in warm boiled water. Leave for at least 15 minutes.
Add salt and vegetable oil to the dough and mix.
Pour the dough into a large saucepan.
In a deep bowl, mix rye flour with wheat flour.
Gradually add flour to the dough and knead the dough.
Place the finished product in a large saucepan and cover with a cloth, place in a warm place for about an hour.
After time has passed, knead the dough thoroughly again, place it in the multicooker pan, close the lid and turn on the “Keep Warm” or “Warm Up” mode, leave for at least another 40 minutes.
Without opening the lid, turn on the “Baking” or “Bread” mode and set the time to 50 minutes. After the signal, carefully remove the bread, turn it over and place it back in the slow cooker for 40 minutes.
Place the finished bread on a wooden cutting board or tray, cover with a thin towel and let it cool. After which the bread can be served to the table.

Interesting from the network

Yeast-free bread is useful because it is absorbed by the body much faster, contains more fiber and does not change the intestinal microflora. Therefore, such bread is especially useful for young children and is considered dietary.

Ingredients:

Whole grain rye flour - 1 cup;
Wheat flour - 1 cup;
Sparkling water - 250 ml;
Salt - 0.5 teaspoon.

Cooking method:

Sift the flour and mix both types, add salt, mix again.
Gradually add sparkling water, but do not knead the dough too much, otherwise the bread will not rise.
Sprinkle the bottom of the multicooker with flour and lay out the dough ball.
Close the multicooker and set the “Baking” or “Bread” mode for 60 minutes.
After time has passed, turn the bread upside down and bake for another 20 minutes.
Allow the finished bread to cool by placing it on a dish and covering it with a towel.

Wheat bread is everyone's favorite type of bread. Only it produces the most beautiful, golden, crispy crust and tender, airy flesh. Therefore, this type of bread is the most popular, and any experienced housewife knows how to bake it.

Ingredients:

Wheat flour - 5-6 glasses;
Warm boiled water - 0.5 liters;
Dry instant yeast - 2/3 sachet;
Salt and sugar - 1 tablespoon each;
Vegetable oil - 2 tablespoons.

Cooking method:

Prepare the dough: add yeast and sugar and a couple of tablespoons of flour into warm water. Mix everything well and leave for 10-15 minutes.
Mix flour with salt and add it gradually to the dough. Pour in vegetable oil.
Knead the dough, put it in a pan, cover with a waffle towel or thin cloth and place in a warm place for an hour.
After time has passed, the dough must be kneaded again and placed in a multicooker bowl greased with oil.
Close the multicooker and turn on the “warm” mode for 30 minutes. After the completion signal, switch to the “Baking” or “Bread” mode.
Bake the bread for 40 minutes on one side and 30 minutes on the other.
When the bread is ready, take it out and let it cool at room temperature.

Now you know how to cook bread in a slow cooker according to a recipe with a photo. Bon appetit!

For your first experiments, you should choose the simplest recipes for making bread in a slow cooker. Gradually you can move on to more complex ones, increasing your culinary experience. And those who are thinking about how to diversify the recipe in some way should pay attention to several valuable tips and recommendations:
In a slow cooker, the bread must be turned over, otherwise it will brown only on one side;

To prepare yeast-free bread, you can use not only kefir, but also sourdough and sour cream, as well as carbonated water;

After placing the dough ball in the slow cooker, the top can be sprinkled with spices: cumin or sesame seeds;

You can make a cut in the top of the dough and place there: dried vegetables or a mixture of garlic, olive oil and Provençal herbs;

Salt prevents the dough from rising, so you can add it there after it has risen;

You can add potatoes to the bread dough (then the bread will be potato), peeled sunflower or pumpkin seeds, and to prepare holiday bread, add dried apricots and nuts to the dough.

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 continue to infuse in it - 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.