Rye Bread in a Slow Cooker
by Editorial Staff
Rye bread is much healthier in nutritional value than white bread. Homemade rye bread can be prepared in a slow cooker.
Ingredients
- Rye flour – 250 g
- Wheat flour – 1.5 tbsp
- Dry yeast – 6 g (1/2 sachet 11 g),
- Milk – 160 ml
- Water – 50 ml
- Sugar – 1/2 teaspoon
- Salt – 1 teaspoon
- Vegetable oil for mold lubrication
Directions
- Combine all dry ingredients – two types of flour, yeast, salt, and sugar.
- Combine milk and water and heat a little in the microwave. Pour the liquid ingredients into the dry ones, knead the dough with a whisk or food processor.
- It is better to finish the batch on a table surface or a large cutting board. The dough should not be tight, it lags behind the hands badly, so periodically moisten them with water.
- Let the dough rest and rise in a warm place for about 40 minutes, depending on the air temperature. The dough on rye flour is much worse than on wheat flour, so the bread will below.
- Knead the dough (release the air), form a cake, and place in a multicooker greased with vegetable oil.
- Turn on the “Warm” mode for 5 minutes, then turn it off and leave the dough to rise for another 30 minutes. After this time the bread has risen again, turn on the “Baking” mode at 150 degrees for 50 minutes. After 30 minutes, when the crust on top has become dense and does not squeeze when pressed, turn the loaf over with the help of the steamer bowl to the other side so that the bread is brown on all sides.
- After the end of the baking mode, homemade rye bread in a slow cooker will be ready. Remove the bread from the multicooker to the steamer bowl and leave it to cool completely. Do not cut or put hot bread in the bag!
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