Delicious Homemade Rye Bread Made Easy in a Multicooker

Experience the rich aroma and wholesome goodness of homemade rye bread, effortlessly baked in your multicooker. This method closely follows traditional oven baking but requires flipping the loaf during the process. The result is a heavenly flavor and irresistible fragrance that fills your kitchen!

Step-by-Step Baking Guide

Total preparation time: 4 hours

1. Step 1:

   

   Start by gathering all ingredients. Use high-quality rye and premium wheat flour. You can substitute olive oil with any vegetable oil of your choice. Malt extract is optional; if omitted, maintain the water and flour quantities as follows: 500g rye flour, 50g wheat flour, and 400ml water.

2. Step 2:

   

   Mix the malt powder with 100ml boiling water, stir well, and let it cool to room temperature. Adjust the total water content by subtracting the water used for malt preparation.

3. Step 3:

   

   Warm the remaining water to 37-40°C, dissolve one tablespoon of sugar, then sprinkle in the yeast. Let it activate until a frothy foam forms, indicating the yeast is ready. If no foam appears, use fresh yeast to ensure proper rising.

4. Step 4:

   

   Sift together rye and wheat flour into a bowl to aerate and remove coarse particles. Create a well in the center for the liquids.

5. Step 5:

   

   Pour the yeast mixture, cooled malt, and vegetable oil into the flour well. Add remaining sugar and salt.

6. Step 6:

   

   Knead the dough into a smooth, slightly sticky consistency. If it clings too much, lightly oil your hands. Add small amounts of flour if necessary, but avoid making the dough too dense to keep the bread light.

7. Step 7:

   

   Cover the dough with a towel and allow it to rise in a warm place for 1 hour.

8. Step 8:

   

   Punch down the risen dough and shape it into a ball. Place it into the multicooker bowl, cover, and let it rise for another 30 minutes.

9. Step 9:

   

   If your multicooker has a 'Keep Warm' or 'Custom' mode with temperature control, set it to 35-40°C and let the dough rise with the lid closed for 30 minutes.

10. Step 10:

    

    Once the dough has risen, it's time to bake.

11. Step 11:

    

    Bake the bread on the 'Bake' setting for about 60 minutes. Check your multicooker’s manual as times may vary.

12. Step 12:

    

    Since the top of the bread may bake slower in a multicooker, carefully flip the loaf halfway through baking using a steaming tray or similar tool to avoid damage.

13. Step 13:

    

    Continue baking for an additional 20 minutes or until done. Adjust timing based on your multicooker’s performance to achieve the perfect crust.

14. Step 14:

    

    After baking, leave the bread in the turned-off multicooker with the lid closed for 30 minutes. Then remove and cool it on a perforated rack for optimal texture.

15. Step 15:

    

    Your flavorful, wholesome rye bread is ready to enjoy. Bon appétit!

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