Rye loaf

In the oven make excellent homemade loaves. Because rye flour does not contain gluten, in the dough of her need to connect with wheat.

You will need:
- 500 g rye flour;
- 500 g of wheat flour;
- 1 liter of water;
- 15 g of dry yeast;
- 4 teaspoons of salt;
- 3 tablespoons of vegetable oil;
- 1 tablespoon of sugar.

Dissolve dry yeast and sugar in a glass of warm water and leave for quarter of an hour. Pour the mixture into a large bowl, add remaining water, salt and vegetable oil. Join the rye flour with wheat and portions add to the yeast mixture. Knead a soft dough - it should become plastic and homogeneous. Put it in a warmed bowl and cover with foil. Let the dough rise for hours - during which time it has doubled in size.

Put the dough on a Board dusted with flour. Knead it a few more minutes, then divide into 3-4 parts. Each roll in a bun and place on a baking sheet, greased and floured. Place baking sheet in the heat for proofing for an hour. During this time, the balls will increase in size. Each loaf make a cut with a knife and sprinkle the surface with flour.
If you like a glossy crust, the loaves can be lubricated sweetened water, milk or beaten egg.

Place the pan in the preheated oven 220оС. Bake the loaves for about 40 minutes, and then remove them from the pan and cool on a Board covered with a linen towel.

Rye bread with additives

Shown above is the basic recipe you can bake delicious bread in small loaves. For this you will need a fireproof rectangular shape. As additives there may be crushed walnuts, sliced olives, pre-fried in vegetable oil onion, grated sharp cheese, almond flakes, pumpkin seeds or sunflower. These ingredients are mixed with the flour before you combine it with the yeast mixture.
You can add in the dough and sweet ingredients - chopped dried apricots or prunes, dates, cinnamon, raisins.

The dough with additives is divided into three parts and put in shape, oiled. Leave the bread for proofing, and then make a crust of future loaves. Brush it with milk or sugar water and thickly sprinkle with caraway seeds (for savory) or Mac (for sweet bread). Below the crust turned out more glossy, five minutes before taking the loaf out of the oven, again brush the surface with water or milk.