Easy Homemade Gray Bread

Incredibly tasty, light, simple, for every day! We bake gray bread in the oven using wheat and rye flour in a 3:1 ratio. There are no eggs or dairy products in it — it is completely lean, based on water and yeast. The dough is very easy to knead, any beginner can do it!
cook time: 2h
Elijah Stroud
Easy Homemade Gray Bread

Nutrition Facts (per serving)

256
Calories
6g
Fat
39g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Salt 1 tsp
Sugar 1 tsp
Wheat flour 300 g
Water 250 ml
Vegetable oil 2 tbsp
Rye flour 100 g
Dry yeast 1 tsp

Recipe instructions

Step 1

Step 1
How to bake brown bread in the oven? Prepare ingredients for baking bread. You can use fresh yeast, then you will need 20 grams. If you take fresh yeast, then before adding it to the dough, dilute it in the warm water in which it is kneaded. Read about the intricacies of working with yeast in the article at the end of this recipe.

Step 2

Step 2
First prepare the dough. It is necessary to activate the yeast. In addition, the dough on the dough rises better in the future. To prepare it, take a bowl and put sugar, yeast, and a couple of tablespoons of flour into it. Pour 100 ml of warm water over the products, mix thoroughly until the lumps disappear. Cover the bowl with the dough with a towel and leave for 15-20 minutes. Why does the water have to be warm? Warm water is the best environment for activating yeast.

Step 3

Step 3
After the allotted time, the dough should bubble and rise slightly. This means that the yeast has woken up and started its work. If this does not happen, you need to start all over again with other yeast.

Step 4

Step 4
Add the remaining warm water, 150 ml, salt and vegetable oil to the dough. Stir.

Step 5

Step 5
Sift both types of flour there. For gray bread, we take 3 parts wheat flour and 1 part rye flour. When sifting, the flour is enriched with air, which will make your bread fluffy and soft. Please note that you may need more or less flour than I did. Focus on the consistency of the dough. Read about the features of working with wheat and rye flour in separate articles at the end of the recipe.

Step 6

Step 6
Mix the dough first using a spoon.

Step 7

Step 7
And then knead it with your hands. You can do this with a mixer, but I donʼt see the need for it. The dough is perfectly kneaded by hand; it will quickly become smooth, but at the same time it will remain very sticky. Donʼt rush to add flour. Sticky, soft dough will make the bread soft. A dough filled with flour will result in tough, tasteless bread. Gather the dough into a ball. Cover the bowl with the dough with a towel and put it in a warm place for 30 minutes.

Step 8

Step 8
After about 30 minutes the dough will have doubled in size.

Step 9

Step 9
Place the dough on a board sprinkled with flour and knead it a little. Then gather the dough into a ball, bringing the edges into the center. Round the workpiece in a circular motion.

Step 10

Step 10
Place the dough ball onto a baking tray lined with baking paper. Cover the dough with a towel and leave to rise again for about 30 minutes. During this time, the loaf will increase in size a little more. You can make cuts on the top using a blade or sharp knife.

Step 11

Step 11
Preheat the oven to 180-200°C, top-bottom mode. Bake the bread for about 20-40 minutes. Determine the exact baking time and temperature based on your oven. The bread should be nicely browned on top. Cool the finished gray bread on a wire rack. Read more about the operation of ovens by following the link in the article on this topic.

Additional rubrics

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