At the entrance to the modern store, eyes run outfrom a huge range of products, and bread is not an exception. Previously, it was much easier to choose a suitable variety, since there were only a few. Now the names of bread are a myriad. There are "Borodino", "Lithuanian", "Fitness", "Morning", etc. But today we will talk about the recipe for rye bread in the multivark. And not just bought in a store, but baked with their own hands.
With the advent of this miracle, the lives of many housewiveswas relieved. After all, the multivar itself can choose the mode that suits you, depending on what you are going to cook. It regulates the temperature and creates conditions close to reality. That is, in our case, bread, but the feeling of baking will be as if a loaf is baked at some specialized plant. Agree, it is better to have something that is sure, and you know what it is made of. When you cook yourself, it's good for you and for your whole family.
To bake rye bread in a multi-it is not necessary to have the culinary skills of the chef of a French restaurant. It is enough to have at hand all the necessary ingredients, multivark and good mood.
Necessary:
All these components can be found in any store, and the cost is very low.
How does baking any yummy begin? That's right, with kneading the dough. How to mix it, such a product in the end and get.
Take a large deep bowl and pour it there.all dry ingredients. Stir them thoroughly. Then, so that the dough does not curdle, you need to heat the water and pour it in gradually, while stirring the mixture that is obtained. Very many add milk. It turns out delicious.
Mesem dough until a homogeneous mass is formed.If you see that the structure of the test is already more or less normal, lay it on the table. Sprinkle the table in advance with flour so that the dough does not stick. Then you need to carefully mix the dough on the table until it stops sticking to your hands.
The resulting lump should be smeared with vegetable oil, wrapped with a food film and put in a warm place for 40-60 minutes. Thanks to yeast, the dough will increase in size by half.
Then lubricate the capacity of the multivark with vegetable oil and put the dough there. Rye bread in a multivark must be very well brewed, otherwise it just will not rise.
In modern devices there are such modes as"Multipore" and "Yogurt." In order for the dough to go well, you need to turn on one of these functions (preferably "Multi-Cook"), close the lid and set the temperature to 40 degrees. We put the timer for one hour. We press the button "Start" and wait, doing other things. After the multivarker gives a signal, press the "Start" button twice. Once in order to turn off the function "Multiple", and the second in order to disable automatic heating.
The next step will be to get the dough, a little of it to hamper and transform into a more accurate shape.
Before baking our bread from rye flour inmultivark, the cup should be powdered with flour. So that bread had a beautiful appearance, and the test had the ability to breathe, we do not make very deep incisions from above. Again for 30 minutes we put the dough on. To do this, turn on the function "Multiprofile" and wait. When the time has elapsed without opening the lid, turn on the "Baking" mode for one hour.
Multivar has signaled, it means time to run andsee what happened. If a low-power multivarker, you might not like the appearance of the product, but all because the device gives heat from the bottom. And when you bake in a standard oven or oven, the heat evenly comes from all sides. Do not despair! Just turn the breads around and put the "Baking" mode on for 10-15 minutes. Voila, the bread is ready. But the multivarker, unfortunately, can not give a crust that many fell in love with during this time.
If you have an aerogrill, then getthe desired crust will be easy for you. Multipack with bread covered with your aerogril. It will be enough to set the temperature parameters at 150 degrees, and the timer for ten minutes. Minutes, in principle, everyone can exhibit in their own way. It depends on them, what will be the crust of our bread.
Once the process is completed, removefreshly baked product and cool it. You can not cool it, but immediately serve it to the table. But it is recommended to let the bread stand under the towel a little, in order to feel all the flavor when eating it.
That's all, rye bread in the multivarquet is ready!Now you know for sure that you eat bread, which contains only the most natural ingredients. Do not be afraid to experiment and add sunflower seeds, spices, nuts ... Bring out your recipes, do not hesitate and treat your relatives, friends and colleagues. Spread the photo of rye bread recipes in a multivariate and advise all those who want to do cooking.
Enjoy your meal!
