Rye bread in a slow cooker

Rye bread in a slow cooker

Ingredients

• 5 g dry yeast
• 1 st. rye flour ~ 300 g
• wheat flour
• 0.5 tbsp salt
• 0.5 tbsp sugar
• 1 tbsp sunflower oil
• 250 ml. warm water

Directions

1. Dissolve yeast, salt, sugar and sunflower oil in warm water
2. Gradually stir in the sifted rye flour.
3. Then add the sifted wheat flour. Do not rush to pour out all the flour at once. Add gradually. You may need more or less flour, depending on the flour.
4. Knead the dough. It should not be tight, but not sticky to the hands. Cover with a towel and put in a warm place to approach.
5. The time may take from 1 hour to 2 hours. It all depends on the temperature in the room. The dough should increase by 1.5-2 times.
6. Then knead the dough again and form a "bun".
7. Lubricate the bowl of the multicooker with vegetable oil and place the "bun" of dough there. Turn on the "Heating" for 10-15 minutes, turn it off and leave the dough to be upset in the slow cooker for 40 minutes.
8. Then turn on the "Baking" mode for 60 minutes.
9. Turn the bread over and turn on the "Baking" mode for 20-30 minutes. If you bake larger bread, then turn the bread over and bake for 40 minutes.
10. At the signal, remove the bread and use a steam rack, cover with a towel and let cool completely.
11. Bon appetit!