The multicooker acts not only in the role of pots and pans, but often performs the functions of the oven and bread makers. Some models even have a special program called “bread”, but simpler breadflies are equipped with a standard “baking” function, which can also be used for such purposes. We have collected for you recipes for delicious homemade rye bread, which can be baked in a slow cooker.

Useful tips for preparing rye bread in a slow cooker

1. The secret of successful bread, both black and white, lies in strict observance of the proportions of the components that are indicated in the recipe. If you make the dough too liquid, then the bread will turn out to be sticky and heavy, and the dough, full of measure, will be hard and dry quickly.
2. The dough must be kneaded until it acquires elasticity and will not differ from hands. The carefully mixed dough of sufficient softness will give the desired porosity to the finished bread.
3. It is impossible to overexpose the loaf during the proofing, otherwise deep cracks will appear on its surface during baking.
4. If you want the loaf to rise evenly, before baking in several places, stick dry hollow pasta in it in several places.
5. Rye furnace bread follows from good, dry and soft flour. It is not difficult to check its quality: squeeze it in a fist and see if a lump is crumbling well. If good, then the flour is suitable for baking.
6. Sift flour, especially for cooking bread, must be. So more oxygen enters it, and the finished bread is more air.
7. In the dough for rye bread, white wheat flour is often added. Its proportions regarding other components must also be strictly observed.

Rye bread on milk in a slow cooker

Of the simplest, we can say, classic recipes, bread in milk is very popular. We will not cook for him, and take dry yeast - the simplest, but effective option. Here are what ingredients we need for such a recipe:

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

Bake rye bread on milk in a slow cooker according to the instructions:

1. Measure the flour according to the instructions, mix and sank into one bowl.
2. Pour dry yeast, preliminarily dissolve them in water. Also add sugar and salt. Mix all dry components.
3. Now you can add liquid to the dough. Please note that it should be a little warm, approximately like body temperature. Therefore, heat water and milk on the stove and pour into flour. Do not overheat the liquid, otherwise the yeast will not work and the bread will not rise.
4. Mix the dough with your hands, and since it will periodically stick to your hands, grease them from time to time with vegetable oil. First, it is convenient to mix in a bowl, and then on a sprinkled table. Try to make the dough reach the necessary elasticity.
5. Put it back into a bowl and cover it. Put it in heat and let it fit for about an hour there.
6. Lubricate the shape of the multicooker with fat, sharpen the dough and shift there. Put the device for heating and let the bread distance 30 minutes. By the way, in some models, the heating function gives too high temperature. Therefore, you can use other modes with a temperature of about 40-45 ° C or warm the bowl on heating for about 5 minutes, then turn off and send the dough there.
7. Activate the option “Baking” or “Bread” and at a temperature of 150 ° C, bake rye bread in a slow cooker for 1 hour. After about 40 minutes from the beginning of the process, turn the loaf upside down so that the crust forms from all sides.

Rye bread with honey and chocolate in a slow cooker

This recipe for rye bread in the slow cooker is more unusual, but the cooking procedure is also completely simple. The following used in the baking:

• 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;
• gorky chocolate (at least 70% cocoa) - 20 g;
• caraway seeds - 1 tbsp.;
• sunflower oil - 3 tbsp.

This is how we cook this rye bread in a slow cooker:

1. We pour milk with water into a bowl or a small saucepan and put it on the stove. We crumble chocolate there and put honey. We interfere with all this over medium heat, allowing you to melt, but do not boil. When the honey and chocolate dissolve, the liquid in the saucepan is removed and cool to 35-40 ° C.
2. We sift white flour with rye and add sugar, caraway seeds, salt, yeast to them. Mix, pour warm liquid and vegetable oil and begin to cook the dough. First we knead it in a bowl, then on the table. The process will take about 5-10 minutes, for which the dough will acquire elasticity. Hands periodically lubricate with oil.
3. We form a ball from the dough and in a bowl in a warm place we let it come for about 50 minutes, while always covering with a towel.
4. Then we shift the dough into the multicooker bowl and hold for another half an hour in the warmth. Then we select the program “Baking” or “Bread” and bake rye bread in a slow cooker for 1 hour at a temperature of 180 ° C.

Surgery rye rye bread on mineral water in a slow cooker

Gright bread is considered much more useful than usual yeast. It is proved that it is better absorbed and does not affect the microflora of the intestines and stomach. It is attributed to dietary products and recommended to enter into a children's diet. We bake rye nonsense bread in a slow cooker from:

• white wheat flour - 1 cup;
• 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:

1. Sannous and salt and salt.
2. Carefully enter the soda water. It does not need to be heated, but it is better to keep it in the refrigerator before cooking, but on the table, so that the water is at room temperature. This dough can not be kneaded, because it will rise badly.
3. So, carefully mix water with flour, and sprinkle the multicooker bowl with flour. Then transfer the dough into it.
4. Find the program "Bread" or "Baking" and bake rye berely bread in a multicooker at 180 ° C 1 hour. Then turn it upside down and bake the crust for another 20 minutes.

Rye bread with seeds on leaven 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, the benefits of bread will be complemented by flax seeds, sesame seeds and sunflower seeds. We will not cook pastries on dry yeast, but on the sourdough. For baking rye bread in a slow cooker, you need:

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

That's how we bake this rye bread in a slow cooker:

1. Pour sesame and peel of the sunflower seeds into a pan without oil and fry the minute 3. Then we pour them into a bowl, add flaxseed grains and soak all this for 1 hour in boiling water.
2. We sift the flour and connect both varieties. Invoine starting up at room temperature, slightly heated water, add salt. We salt water from the seeds and also put them in the dough. Mix the components. The dough will be sticky, so when kneading the arm is better to moisten with cool water.
3. Having kneaded the rye dough for about 5 minutes, sculpt a ball from it, wet it with water, cover it with a towel and put it in a warm place for 30-40 minutes.
4. The dough increased in size is multiplied with damp hands. Lubricate the bowl in which we will bake, put the dough there and again send it to heat for an hour, covering with a towel. You can warm the multicier bowl for 5 minutes in the heating program and leave the dough to fit under the lid.
5. Turn on the “bread” or “baking” mode and cook rye bread in a slow cooker at a temperature of 200 ° C 50 minutes. Then we turn the loaf and bake for another 20 minutes. Hot bread can be greased with butter for a beautiful shiny crust.

Rye bread with coriander and malt in a slow cooker

Solod, along with the coriander, give pastries and a beautiful color and a wonderful aroma. Such rye bread in a slow cooker we also bake on the finished sourdough, but 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 tbsp;
• ground coriander - 1 tsp;
• sunflower oil - 70 g;
• salt - 1 tsp

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

1. First, prepare the dishes and connect sugar, salt, oil, coriander and malt in it. We heat the water and pour into the prepared ingredients.
2. Mix these products and add sifted flour to them. When we prepare a homogeneous mass, add rye leafing to it, which should be at room temperature. Mold the dough for 7-10 minutes.
3. Lubricate the shape of the slow cooker, where we will bake rye bread. We roll the ball, put it in the bowl, also grease with vegetable oil on top.
4. Put the device for heating or turn on the program with a temperature of up to 40 ° C - let the dough part for 6 hours. Sometimes it takes more time for proofing if the sourdough was not too mature. In any case, you need to wait for the volume of the test to double.
5. When the dough is suitable, you can bake bread. To do this, we choose a program for baking with a temperature of 130 ° C. First, we bake rye bread in a slow cooker for 50-60 minutes, then turn upside down and bake the same amount.

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 cupcakes and pies. A slice of such bread with tea can be regarded as a dessert - sweet and tasty, and also healthy. To do this, a wonderful recipe for rye bread in a slow cooker needs the following:

• rye flour - 350 g;
• white flour - 350 g;
• sugar - 2 tbsp;
• water - 300 ml;
• dry yeast - 2 tsp;
• salt - 1 tsp;
• sunflower oil - 2 tbsp;
• malt - 2 tsp;
• prunes - 70 g;
• kuraga - 70 g;
• raisins - 50 g;
• crushed walnuts - 1/3 cups;
• cedar nuts - 2 tsp;
• sunflower seeds - 1/3 cup.

It bakes sweet rye bread in a slow cooker like this:

1. Warm water with a temperature of about 40 ° C, vegetable oil, salt and sugar mix.
2. Then we sift the flour and combine with the liquid. Add yeast, malt, walnut and pine nuts, raisins and sunflower seeds. We cut dried fruits on pieces and also put in the dough.
3. We knead the dough and put it in heat for an hour. You can ensure that the dough is suitable in the form of a multicooker, only it must first be greased with fat.
4. After proofing, the bread can be baked. To do this, the program “Baking” or “Bread” is used, the temperature should be 180-200 ° C. Rye furnace sweet bread in a slow cooker needs 50-60 minutes. Then it should be turned over and bake the crust for another 15 minutes.

Rye bread in a slow cooker. Video