Rye bread in a slow cooker Polaris. Rye bread in a slow cooker: we bake healthy and tasty

06.11.201927.05.2017

Step 1: .

Pour the yeast into warm water and stir until it is completely dissolved. Pour the oil into this mixture, salt, add sugar. Then gradually pour out the flour, sifting it through a strainer, and stirring constantly. When the mass becomes homogeneous and viscous, leave it to rise in a warm place, for example, on a radiator, covered with a towel. It may take about an hour for the dough to rise. As soon as this happens, remove it from the pan and mash, gradually giving the future bread a spherical shape. The better you knead the dough, the more magnificent the bread will turn out. To prevent the dough from sticking to your hands and the surface you are kneading it on, dust it with a little flour. Your hands and countertop should be dry and floured as well.
Send the formed dough to the multicooker. It should rise again. To do this, set the temperature to 40 degrees and leave our workpiece inside for 40 minutes.

Step 2: .

After the dough has finally risen, we begin to bake the bread. Since for these purposes we have such a miracle of technology as a slow cooker, just put it in the "Baking" mode, set the timer for 60 minutes and do what you love. After the required time has passed, return to the half-finished bread and remove it from the slow cooker. You will see that the top is still unbaked, so put the bread back upside down. Let cook for another 25 minutes.
Do not rush to get the finished bread, leave it to stand in the multicooker turned off for 30 minutes. That's all! Your wonderful homemade bread is ready! Let it cool and you can serve.

Step 3: .

You can serve rye bread in addition to your main dishes or make sandwiches from it. Enjoy fresh bread made with this recipe.
Bon appetit!

To make the bread even more flavorful, add cumin or sesame seeds.

Add sweetness to the finished bread and brush it with honey immediately after cooking, while it is still hot.

You can add raisins or peeled sunflower seeds to the dough.

At the very beginning, you will need to measure the flour in the right way, not forgetting to follow the instructions. It must be mixed and sifted into one bowl.

Now you can add dry yeast, not forgetting that there is no need to first dissolve it in water, as many inexperienced hostesses often do. In addition, you will need to add sugar and salt, mix all dry ingredients thoroughly.

Now the stage has come when you can add liquid to the dough. Keep in mind that it is often at this stage that the same mistakes are made. You must ensure that the liquid remains slightly warm, like body temperature. After the liquid is warmed up, it must be gradually poured into the dry ingredients.

You can’t overheat the liquid, because if this happens, then the yeast will definitely not be able to work, the bread, in turn, will not rise, it turns out that all the work will be done in vain, so consider this right away.

You can find rye bread in a slow cooker with photos on the Internet, this will allow you to understand whether you are doing everything right or not. You can always find useful information on this topic, knowing full well that rye bread in a slow cooker is a simple recipe that can be translated into reality and life, even by a novice hostess, which cannot but please.

Do not forget to mix the dough with your hands, you will encounter the fact that it will stick to your hands, there is nothing to worry about, because it should be so. To solve this problem, lubricate your hands vegetable oil. It is best to start kneading the dough in a bowl, then on a floured table. Your main task is to try to ensure that the dough can achieve the desired elasticity, if you do this, then consider your culinary idea will be realized.

As for the shape of the multicooker, it will definitely need to be greased, and the dough that has come up must be transferred there. Now you need to put the device on heating, so the bread will stand and rise. This process will take 30 minutes.

Attention: You should always carefully study the characteristics of your particular multicooker model. After all, for example, there are such models in which the heating function gives too high a temperature.

Do not forget to activate an option such as "Baking", or, "Bread", as mentioned at the very beginning. Now you can bake rye bread in a slow cooker, usually it takes no more than one hour. Do not forget that after forty minutes, you should turn the loaf upside down, so that the crust can form on all sides.

Now you understand for yourself that a simple recipe for delicious rye bread in a slow cooker, will always allow you to cook it without unnecessary problems and difficulties.

Helpful Hints

Please note that in order to be able to get really tasty and successful bread, for example, white or black, as a result, the proportions of the components should always be observed, which is often not done by those hostesses who are beginners in the field of cooking.

Therefore, the proportions indicated in the recipe must always be observed. For example, if you make the dough too liquid, then know that the bread will turn out not only sticky, but also heavy. The dough, which will be stuffed with flour in excess of the norm, remains rigid, as a result of which it dries quickly.

I would like to give one more valuable advice. It lies in the fact that the dough should always be kneaded until it actually becomes elastic and starts to stick out of your hands, do not forget to take this valuable advice into account. The dough, which will be cooked in the right way, is different in that it is able to give the desired porosity to already prepared bread.
Do not overexpose the loaf during the proofing process, otherwise deep cracks will appear on its surface.
If you want the loaf to rise evenly, and you probably dream about it, then know that you will need to stick dry hollow pasta into it in several places before baking. Of course, this valuable advice is often violated, but it is advisable never to do this.
To obtain delicious bread, you must understand that only good, dry and soft flour should be used, otherwise, you will not be able to realize your ideas and cook bread in a slow cooker from rye flour, the recipe of which was described above.

It is pleasant to use such bread with first courses, use it for making sandwiches and canapes. If it becomes stale after a few days, then delicious dried crackers are obtained from it.

The slow cooker acts not only as a pot and pan, but often performs the functions of an oven and a bread machine. Some models even have a special program called "Bread", but simpler bread machines are equipped with a standard "Baking" function, which can also be used for similar purposes. We have collected for you recipes for delicious homemade rye bread that can be baked in a slow cooker.

The secret of successful bread, both black and white, lies in the strict observance of the proportions of the components indicated in the recipe. If you make the dough too thin, the bread will turn out sticky and heavy, and the dough, overstuffed with flour, will be hard and dry out quickly.
The dough must be kneaded until it becomes elastic and does not stick to the hands. Thoroughly kneaded dough of sufficient softness will give the desired porosity to the finished bread.
It is impossible to overexpose the loaf during proofing, otherwise deep cracks will appear on its surface during the baking process.
If you want the loaf to rise evenly, stick dry hollow pasta into it in several places before baking.
Baking rye bread follows from good, dry and soft flour. It is not difficult to check its quality: squeeze it in a fist and see if the lump crumbles well. If it is good, then the flour is suitable for baking.
Sifting flour, especially for making bread, is a must. So more oxygen gets into it, and the finished bread is more airy.
White wheat flour is often added to the dough for rye bread. Its proportions relative to other components must also be strictly observed.

Rye bread with milk in a slow cooker

Of the simplest, one might say, classic recipes bread with milk is very popular. We will not prepare the starter for him, but we will take dry yeast - the simplest, but effective option. Here are the ingredients we need for this recipe:

rye flour - 450 g;
white flour - 3 tablespoons;
water - 100 ml;
milk - 320 ml;
dry yeast - 11 g;
salt - 2 tsp;
sugar - 1 tsp;
sunflower oil.

Let's bake rye bread with milk in a slow cooker according to the instructions:

Measure the flour according to the instructions, mix and sift into one bowl.
Pour in dry yeast, it is not necessary to dissolve it in water beforehand. Also add sugar and salt. Mix all dry ingredients.
Now you can add liquid to the dough. Please note that it should be slightly warm, about the same as body temperature. Therefore, heat water and milk on the stove and pour into the flour. Do not overheat the liquid, otherwise the yeast will not work and the bread will not rise.
Knead the dough with your hands, and since it will occasionally stick to your hands, grease them from time to time with vegetable oil. At first it is convenient to knead in a bowl, and then on a sprinkled table. Try to get the dough to the desired elasticity.
Transfer it back to the bowl and cover. Put it in a warm place and let it sit there for about an hour.
Lubricate the multicooker form with fat, knead the risen dough and transfer it there. Put the device on heating and let the bread stand for 30 minutes. By the way, in some models, the heating function gives too high a temperature. Therefore, you can use other modes with a temperature of about 40-45 ° C or warm the bowl on heating for 5 minutes, then turn it off and send the dough there.
Activate the "Baking" or "Bread" option and bake rye bread in the slow cooker at 150 °C for 1 hour. After about 40 minutes from the beginning of the process, turn the loaf upside down so that a crust forms on all sides.

Rye bread with honey and chocolate in a slow cooker

This recipe for rye bread in a slow cooker is more unusual, but the cooking procedure is also quite simple. Baked with the following:

wheat white flour - 300 g;
rye flour - 200 g;
sugar - 2 tsp;
salt - 1 tsp;
honey - 50 g;
dry yeast - 2 tsp;
milk - 150 ml;
water - 180 ml;
dark chocolate (at least 70% cocoa) - 20 g;
cumin - 1 tbsp;
sunflower oil - 3 tbsp.

Here's how we cook this rye bread in a slow cooker:

Pour milk with water into a bowl or small saucepan and set to bask on the stove. Crumble chocolate there and put honey. All this interfere over medium heat, allowing to melt, but do not boil. When the honey and chocolate dissolve, remove the liquid in the saucepan and cool to 35-40 ° C.
Sift white flour together with rye and add sugar, cumin, salt, yeast to them. Mix, pour in warm liquid and vegetable oil and start preparing the dough. First we knead it in a bowl, then on the table. The process will take 5-10 minutes, during which the dough will become elastic. We periodically lubricate our hands with oil.
We form a ball from the dough and in a bowl in a warm place let it rise for about 50 minutes, while being sure to cover it with a towel.
Then we shift the dough into the bowl of the multicooker and keep it warm for another half hour. Then we select the “Baking” or “Bread” program and bake rye bread in a slow cooker for 1 hour at a temperature of 180 ° C.

Yeast-free rye bread with mineral water in a slow cooker

Unleavened bread is considered much healthier than the usual yeast bread. It has been proven that it is better absorbed and does not affect the microflora of the intestines and stomach. He is attributed to dietary products and recommend to enter into the children's diet. We bake rye unleavened bread in a multicooker from:

white wheat flour- 1 glass;
rye flour - 1 cup;
carbonated water - 250 ml;
salt - ½ tsp

Now we cook rye bread in a slow cooker according to the following instructions:

Sift white and rye flour and salt.
Gently introduce sparkling water. It does not need to be heated, but before cooking it is better to keep it not in the refrigerator, but on the table so that the water is room temperature. This dough should not be kneaded too much, because it will not rise well.
So, carefully mix the water with flour, and lightly sprinkle the multicooker bowl with flour. Then put the dough into it.
Find the "Bread" or "Baking" program and bake yeast-free rye bread in a slow cooker at 180 ° C for 1 hour. Then turn it upside down and bake the crust for another 20 minutes.

Rye bread with sourdough seeds in a slow cooker

Rye bread is already useful in itself, but you can always add some more interesting components to it. In this recipe, flaxseeds, sesame seeds and sunflower seeds will complement the benefits of bread. We will cook pastries not with dry yeast, but with sourdough. To bake rye bread in a slow cooker you need:

rye flour - 200 g;
white flour - 200 g;
rye sourdough - 500 g;
flax seeds - 30 g;
sesame - 30 g;
sunflower seeds - 50 g;
water - 170 ml;
salt - 1 tbsp;
sunflower oil - 1 tbsp.

Here is how we bake this rye bread in a slow cooker:

Pour sesame and shelled sunflower seeds into a pan without oil and fry for 3 minutes. Then pour them into a bowl, add flaxseeds and soak all this for 1 hour in boiling water.
Sift the flour and combine both varieties. Pour the starter at room temperature, slightly warmed water, add salt. Salt the water from the seeds and put them also in the dough. Let's mix the ingredients. The dough will be sticky, so it's best to wet your hands with cool water when kneading.
kneading rye dough about 5 minutes, sculpt a ball out of it, moisten it with water, cover with a towel and put in a warm place for 30-40 minutes.
Punch down the risen dough with wet hands. We grease the bowl in which we will bake, put the dough there and again send it to the heat for an hour, covering it with a towel. You can warm up the multi-cooker for 5 minutes in the warming program and leave the dough to rise under the lid.
We turn on the “Bread” or “Baking” mode and cook rye bread in a slow cooker at a temperature of 200 ° C for 50 minutes. Then turn the loaf over and bake for another 20 minutes. Hot bread can be smeared butter for a beautiful shiny crust.

Rye bread with coriander and malt in a slow cooker

Malt, together with coriander, gives the pastries both a beautiful color and a wonderful aroma. We will also bake such rye bread in a slow cooker on ready-made sourdough, but here is all that we need:

rye flour - 350 g;
wheat flour - 350 g;
water - 300 g;
rye sourdough - 400 g;
sugar - 1.5 tbsp;
rye malt - 3 tablespoons;
ground coriander - 1 tsp;
sunflower oil - 70 g;
salt - 1 tsp

How to bake rye bread with malt and coriander in a slow cooker:

First, prepare the dishes and combine sugar, salt, oil, coriander and malt in it. Heat water and pour into prepared ingredients.
We mix the indicated products and add the sifted flour to them. When we prepare a homogeneous mass, add to it rye sourdough which should be at room temperature. Knead the dough for 7-10 minutes.
Lubricate the form of the multicooker, where we will bake rye bread. We roll up the ball, put it in a bowl, also grease it with vegetable oil on top.
We put the device on heating or turn on the program with a temperature of up to 40 ° C - let the dough rest for 6 hours. Sometimes proofing takes longer if the sourdough is not too mature. In any case, you need to wait until the volume of the dough doubles.
When the dough rises, you can bake bread. To do this, select a baking program with a temperature of 130 ° C. First, bake rye bread in a slow cooker for 50-60 minutes, then turn it upside down and bake the same amount more.

Rye bread with dried fruits and nuts in a slow cooker

Bread with prunes, dried apricots, seeds and nuts is the best replacement for high-calorie muffins and pies. A slice of such bread with tea can be regarded as a dessert - sweet and tasty, and also healthy. For this wonderful recipe rye bread in a slow cooker you need the following:

Sweet rye bread is baked in a slow cooker like this:

We mix warm water with a temperature of about 40 ° C, vegetable oil, salt and sugar.
Then sift the flour and combine with the liquid. Add yeast, malt, walnuts and pine nuts, raisins and sunflower seeds. Cut dried fruits into pieces and also put in the dough.
Knead the dough and put in heat for an hour. It is possible that the dough fits in the form of a multicooker, only it must first be greased.
After proofing, the bread can be baked. To do this, use the "Baking" or "Bread" program, the temperature should be 180-200 ° C. It takes 50-60 minutes to bake rye sweet bread in a slow cooker. Then turn it over and bake the crust for another 15 minutes.

Rye bread in a slow cooker. Video

Greetings, dear reader. Today I offer you new recipe with photo. This is . I got it no worse than in the store, but at the same time I know exactly the composition of my baking. The loaf of bread itself weighed 1100 grams. And this means that this bread will not be consumed so quickly. I specially prepared a large amount once so that I would not bake every day. Enough for three days.

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 pastries are preserved without molding as much as we like. This is especially important in summer when flour products can deteriorate already on the first day in extreme heat (especially low-quality ones).

The taste and texture of bread in a slow cooker is excellent. Perfectly matched proportions of ingredients allow you to cook delicious bread. Adding rye flour to the dough gives the pastries a pleasant shade. For those who don't like simple White bread, you will like this bread recipe in a slow cooker.

Why in a multicooker? Because she just wonderfully bakes various products, including bread. It, of course, can be baked 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 a responsible task.

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

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

Ingredients:

Dry yeast - 2 teaspoons (1 tsp is designed for 500 g of flour)
Rye flour - 200 grams
Wheat flour of the highest grade - 600-700 grams
Salt - a tablespoon without a slide
Sugar sand - a tablespoon with a slide
Water - 500 ml
Vegetable oil - 4 tbsp. spoons

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

Pour one cup of flour into a bowl. We add dry yeast to it, which are intended to be added directly to the flour.

Add salt and sugar. Mix all dry ingredients.

We add all the water. Mix with a whisk.

Pour the sifted flour, pour in vegetable oil. kneading yeast dough for bread . Mix it thoroughly.

Ready, not sticky dough to the hands, put in the bowl of the multicooker for proofing. Close the lid and install keep warm mode. After 15 minutes, turn it off and leave it to approach for another 40-60 minutes. Do not open the lid during proofing.

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

We take it out and knead a little more on a floured surface.

Now we begin the real process and learn how to bake bread in a Redmond slow cooker. For any other multicooker, this recipe is also suitable.

Lubricate the inside of the bowl with vegetable oil. Pour the dough into it evenly. Set mode again keeping warm ten or fifteen minutes. We turn it off then, and let it stand for another 20-30 minutes.

The dough has risen well during this time. We open the lid and see a magnificent ball. Now we bake bread in a slow cooker, closing the lid, and setting baking mode 50 minutes. The recipe said to bake 60 minutes on one side and 40 minutes on the other, but my bread got a rough crust on one side. But it didn't 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 flip the bread over to the other side. This can be done with a towel or a steaming basket. Bake another 40 minutes.

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

This is what the bread looks like ready-made. It turned out smooth from all sides. I really liked it appearance. Real loaf! Hold in your hands and feel the bread. It is especially pleasant when the crust crunches in the hands. It is so fragrant and attractive that you really want to break off a piece.

Baking bread in a slow cooker is all luxurious.

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

With the purchase of a multicooker, I stopped buying bread in the store. I bake bread at home. Rye is especially successful. Compared to wheat, white bread, it is much less high-calorie, contains more vitamins and amino acids. To taste, bread baked in a slow cooker according to this recipe resembles round brown bread.

Ingredients:

rye flour - 450 g
wheat flour of the highest grade - 50 g
warm milk - 350 ml
dry yeast - 10 g
warm water - 70 ml
sugar - 5 g
salt - 10 g

Recipe for bread in the Redmond slow cooker:

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

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

Knead the dough until it starts to fall behind your hands. It should make a nice tight ball.

Lubricate the multicooker bowl sunflower oil, put a bun in there.

Set the temperature to 40C and turn on the multicooker with bread inside for 40 minutes. This is needed to raise the test.

After proofing, you can remove the workpiece from the multicooker and knead it properly, this will add splendor to the bread. If you crush the workpiece, then the dough must be allowed to rest. Put it again for proofing in a slow cooker for 40 minutes and 40C.

If you decide not to knead the dough (and I cooked that way, I was too lazy), then, without opening the lid, bake 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.