Shutter without rye rims bran bread. Sourdough Rye Crumbs - The Secrets of Rye Bread

This recipe is primarily addressed to those who are going to or are already in the process of breeding rye sourdough. Measuring flour and water every day is a rather boring task, a routine that you need to go through to start baking your own black bread, but the path can be made more interesting and even shorter if, without waiting for the sourdough to gain full strength, bake from it already in the process of hatching something tasty, such as bread crumbs. Join now!

For the recipe you will need:

700 g of sourdough (420 g of water and 280 g of flour), formed in the process of breeding rye starter (recipe for breeding rye sourdough)

5 g instant yeast SAF moment in a red pack

120 g rye flour

100 g wheat flour (when kneading, I needed to additionally knead 50 g into the dough)

COOKING:

Sequentially add dry yeast and salt to the starter, stir until completely dispersed, and then mix in the rye and wheat flour. If the dough turned out to be too soft, watery, add a little more flour (I needed 50 g of wheat). When you have reached the desired consistency, knead the dough directly in the bowl for 2-3 minutes to become homogeneous, and then cover and leave warm for 1-1.5 hours.

Knead the dough again for 2-3 minutes, and then divide depending on the desired size of the bread edges. I divided into 10 parts. Rye dough is sticky, so wet your hands with water or vegetable oil when working with it. From each piece, form a cake about 1.5 cm thick. Lay the formed cakes loosely on baking sheets lined with baking paper. Since rye dough is very sticky, the paper can be additionally sprinkled with flour.

Cover the formed edges and leave warm until they increase in volume by 1.5-2 times. Before baking, prick the edges very carefully with a fork, and then sprinkle with cold water.

Bake in a well-heated oven without additional steam. Before planting the bread in the oven, preheat the oven to 270–280 ° C, immediately after planting set it to 250 ° C, and after 3–5 minutes lower it to 220 ° C and bake until fully cooked. In total, the edges are baked for about 20 minutes. Place the freshly baked bread on a wire rack and let cool completely.

Enjoy your meal!

If you already have an active mature rye sourdough, then you first need to bring its amount to 560 g, then dilute 140 g of water and continue according to the main recipe.

rye crumbs

One of the easiest ways to make rye bread. A minimum of products and a minimum of effort, and the result is fragrant and beautiful fritters. Easy to take away or serve for dinner. Rye fritters have a low calorie content, they are made on water, and there is no oil in the composition.

Necessary:

Rye flour - 500 g

Warm water - 450 g

Honey - 1 tsp with a slide

Salt - 1.5 tsp

Yeast - 13 g fresh or 5 g dry

Bran or flour for dusting.

Cooking:

Put honey and yeast in warm water (I used fresh).

Stir.

Add whole flour in parts and salt.

Knead the dough. Long kneading is not required. The dough will be sticky. It just mixes with a spatula or spoon. Cover and leave the dough in a warm place for 40-60 minutes. (I put it in warm water and in 30 minutes the dough came up.)

Externally, the dough does not increase much, but the pores are clearly visible inside.

Put the dough on the table, generously sprinkled with flour or bran. Bran makes working with sticky rye dough much easier.

Flatten the dough with your hands to a thickness of 2-3 cm. If you want a lot of crust, then roll out thinner, and if you like the crumb, then feel free to choose a thickness of 3 cm. Cut into oblong sticks. I got 12 pcs.

Roll the edges of the cakes in bran.

Place rye bread on a baking sheet. If you roll in bran, then you can not grease the baking sheet, and not cover it - they will not burn. Leave to proof for another 30-60 minutes. (depending on room temperature). Cover from winding. Prick before placing in the oven.

Bake at a temperature of 220-250 * 15-25 minutes. Look at your oven. I have reddened in 15 minutes at 230 *.

Fragrant rye fritters are ready. Cool them on a wire rack and enjoy. Bon appetit!

And this is the cut :)

Bread expert blogger Natalya Petrova reveals the secret of fragrant rye crumble from Switzerland.
Natalya Petrova: “When I first visited Switzerland, I was amazed by the diversity of its gastronomic landscape. Each canton boasts its own original recipe!

One day, when I was in the canton of Valais in the very south-west of the country, I tried the local rye bread and discovered that rye loaves are not only a Russian tradition. The Swiss are proud of their bread, which has a long history. He was given the status of an AOC product, that is, controlled by origin. Typically, such a "safeguard certificate" is awarded to wines and cheeses. But this bread is a treasure in itself. Once in the villages there was one "communal" stove, and different families baked bread in it on different days. That's when this recipe came about. Such sourdough bread can be stored for a long time, not stale or spoiled. It goes well with cheeses and pates. The edges on rye sourdough turn out to be not only very fragrant and tasty, but also healthy, because there is almost no gluten in rye flour, but there is a shell of the grain itself rich in microelements.”

Quantity: 1-2 loaves
preparation: 15 minutes (6-8 hours for the dough to ferment, 1 hour 40 minutes for dough proofing), preparation: 50 minutes

Ingredients:

For steam:

for the test:

(you can also use rye bran)

Rye edges recipe

1 Knead the dough and leave for 6-8 hours (or overnight) to ferment.

2 Mix the dough with water, then add the rye flour, salt and knead the dough well so that no lumps remain in it.

3 Shape the dough into a ball, place in a greased bowl, cover and leave to ferment for 30-40 minutes.

4 Turn the dough out onto a rye-floured surface, punch down, shape into a ball (or make 2 loaves), lightly dust with flour, and transfer to a baking dish or baking paper, seam side down. Cover with a damp towel, or put in a bag and leave for the final proofing for 1 hour. The dough will not increase in volume very much, but if small cracks appear on it, this indicates that it is ready for baking.

5 Preheat the oven to 240°C and bake the bread for 30-50 minutes depending on the size. In the middle of baking, reduce the temperature to 210-220 ° C.

6 Let the bread cool completely before slicing and serving.

Rye flour is inferior to wheat flour in popularity: it is more difficult to work with it, the dough is distinguished by its physical qualities. However, many tasty and healthy products can be prepared from dark flour - gingerbread, cheesecakes, Easter cakes and biscuits, etc. The advantage of rye baking is low calorie content, benefits for the body due to the vitamin and mineral composition and rich spicy taste.

Steam

Steamed rye gingerbread will be a delicious addition to the diet menu.

Making them is easy:

1. You need to mix 1 egg, 1.5 tbsp. dark and thick honey, 75 g of cane sugar and 50 g of softened butter.
2. Put the mass on a steam bath, and when it becomes viscous, add a little cinnamon, salt and 1 tsp. baking powder.
3. Stirring constantly, heat until bubbles appear on the surface.
4. After that, remove the container from the heat and add 120 g of chopped walnuts and about 190 g of rye flour.
5. Knead the dough.

It will be more convenient to form the gingerbread mixture if you moisten your hands in sunflower oil or water: rye dough differs from wheat dough in viscosity and stickiness. The diameter of the balls for complete baking should not exceed 3.5-4 cm. Cook in a double boiler for about 30 minutes.

Tula

Classic Tula rye honey gingerbreads are prepared with icing and filling. The treat goes well with hot drinks and is therefore often served with tea or coffee.

Dough shaping

A couple of eggs, 90 g of dark honey and the same amount of butter, 200 g of cane sugar and tbsp. ground cinnamon, 0.5 tsp chopped coriander and cloves, a little salt and tsp. ginger and baking powder are mixed in a bowl. When the mixture has become homogeneous, the bowl is placed in a water bath until a viscous and viscous mass is obtained. Gradually add a glass of wheat flour, after which the bowl is placed in a cauldron with cold water. Enter 220 g of wheat and 250 g of rye flour. The resulting dough should rest in warmth and under a towel for 1.5-2 hours.

Filling preparation

The filling is made from jam, nuts and cocoa. Plum (150 g) and cherry (70 g) jam should be mixed with 60 g of chopped walnuts and 2 tbsp. cocoa. Put on a slow fire, and when the mass becomes liquid - remove and quickly cool. Enter 2 tsp. starch and 1.5 tbsp. lemon juice.

Baking

Divide the rested dough into an even number of parts, each of which is thinly rolled out. On a baking sheet (which can be lined with baking paper or sprinkled with flour), shift half of the blanks. On them - the filling, and top with the remaining dough. Pinch the ends. Put the gingerbread cookies in an oven preheated to 200 ° C for 30 minutes. Pour glaze over hot pastries (mix 2 tablespoons of powdered sugar with 1 teaspoon of lemon juice and a couple of tablespoons of water, and cook over medium heat until thickened). Return to oven for a few minutes and chill before serving.

Edges

Rye fritters will be a tasty base for open sandwiches with pates, salted cheese, fish, vegetable caviar or meat.

How to prepare dough:

1. Mash softened butter (50-60 g) with a fork or whisk, and combine with 3 tbsp. flower honey.
2. Enter milk (2 tablespoons), 1 egg, a handful of dark raisins soaked in warm water and a glass of rye flour.
3. Form a ball from the soft dough.

If the dough turned out too steep, then the edges will be hard and dry quickly.

The dough rested in the refrigerator (it takes about 30 minutes) is divided into equal parts, rolled out with a rolling pin, giving the shape of cakes. Bake at 200°C for about 20 minutes.

Finnish fritters

These lean rye fritters are distinguished by the use of malt and sourdough. Rye flour (400 g) is mixed with whole grain or wheat flour (150 g). You will also need:

• Kvass - 0.45 l;
• Fresh yeast - 6 g;
• Rye sourdough - 0.25 kg;
• Rye malt (previously pour water over the fermented dry composition for an hour) - 2 tablespoons;
• Any dark thick honey - 2 tablespoons;
• Ch.l. cumin;
• 2 tsp ground coriander;
• 2 tsp salt;
• On the tip of the knife - chili.

From the ingredients (except kvass and yeast), knead the dough. Dilute yeast in warm kvass, leave to revive for 20-30 minutes. Pour the liquid into the dough, knead again, form a ball. The dough should not be very steep, so that the edges are tough. Leave the dough warm for fermentation for 2-2.5 hours, then divide into several equal parts and form biscuits.

Before baking, each can be rolled in bran or wholemeal flour. Leave on a baking sheet for a couple of hours for proofing. Start baking at 200 ° C, after 5 minutes the temperature is reduced to 180 ° C. The total baking time is 20 to 25 minutes.

Traditionally, fritters are served with salted trout or salmon, canned cod liver, smoked or crab meat, fish caviar and salted cheeses. The edges of the pinkies can be rubbed with garlic. All this is complemented by lingonberry, cranberry, mushroom or cream sauce.

Pita

Rye pita will be an excellent substitute for regular bread. It's easy to make and can be stuffed with a variety of vegetables, mushrooms, canned tuna or salmon, potatoes with ham and cheese, or even a seafood mix.

For cooking, you only need 100 g of rye flour, a little salt and water. Mix flour with salt, and pour in water: enough liquid is needed to make the dough cool. Leave to rest for an hour, after which the dough is divided into 4 equal parts. Roll each into a thin pita bread, and fry on each side for a minute in a dry frying pan with a thick bottom.

An interesting option for lovers of homemade cakes. The recipe includes the following ingredients:

• Peeled rye flour - 0.15 kg;
• Wheat flour 2nd grade - 55 g;
• 1 egg;
• 1/2 cup milk;
• st.l. Sahara;
• Ch.l. salt;
• Vegetable oil - 3 tablespoons;
• Dry yeast - tablespoon;
• Processed cheese;
• For sprinkling - sesame;
• A mixture of dried apricots, raisins and prunes - 1/2 cup.

Rye cake can be made with different additives: with almonds and walnuts, seeds and coconut flakes, hazelnuts, candied fruits, lemon or orange zest, vanilla.

You can also use spices: cardamom, cinnamon, anise, ginger and even allspice black pepper. The taste of rye flour goes well with all these products, and the aroma will turn out richer and nobler.

Recipe

Dissolve granulated sugar (it is better to use brown sugar) and yeast in warm milk. Leave to revive for 15-20 minutes. When the mass has increased in volume, add the egg, salt and butter.

Mix well and add flour. Add chopped dried fruits. The dough should not be thick or too sticky. Before baking, the dough is left to proof: the time depends on the quality of the flour and yeast, but the finished mass should increase in volume by 3 times.

When the dough is ready, it is laid out in molds for Easter cakes. You need to fill 1/2 of the volume - the dough will need time for another proofing. After 30 minutes, Easter cakes can be sent to an oven preheated to 180 ° C. Put a piece of melted cheese on ready-made Easter cakes and sprinkle with coarse salt or sesame seeds. Return to oven for a couple of minutes.

Rye flour mug

A rye gingerbread can be a substitute for ordinary buns or cookies for tea. For its preparation you will need:

• 3/4 cup rye flour;
• 1/4 cup rye bran;
• 1 glass of fatty kefir;
• 2 tbsp honey;
• 1 egg;
• A handful of dried apricots and prunes;
• 1/2 tsp baking powder for dough;
• Some flax seeds.

You can add any candied fruits, raisins, nuts, dried chokeberries, cranberries, ground ginger and black or milk chocolate to dried apricots and prunes. Mix all liquid ingredients in one bowl, in another - bran and flour, flax, chopped dried fruits and baking powder. The dough should be thick and sticky. Cover the baking dish with confectionery paper, lay out the dough. Bake for about 35 minutes at 220°C.

Galette with mushrooms and potatoes

Biscuits can be made with different fillings: vegetables, fruits, berries, cottage cheese, different types of meat, fish, pates. However, the rye biscuit with mushrooms and potatoes is a classic. Cooking takes place in three stages.

Dough preparation

To make it, you need to mix 100 g of rye flour, sifted twice with a pinch of salt and 1/2 tsp. rosemary, add 150 g of buckwheat or whole grain flour. Then dilute 55 ml of olive oil in a glass of boiling water, and pour in a thin stream into the flour. Knead soft and airy dough: it should not stick to your hands. The test will take about 30-45 minutes to rest.

Filling preparation

Mushrooms (400 g) chop, onion (1 large onion) cut into thin half rings. Fry until golden brown in a small amount of oil. Potatoes (3 root crops) cut into thin circles.

Bakery products

The finished dough should be rolled out into a thin layer, sprinkled with a small amount of flour or rye bran. Transfer to a baking sheet. Top with potatoes, spices (black and white pepper, rosemary), butter and mushrooms. Repeat the layers several times, and sprinkle the last with grated hard cheese. Roll up the edges of the dough. Baking conditions: 45 minutes and 180 °C.

Traditional white Italian bread is made from wheat flour, but rye-wheat ciabatta is not inferior to the original in taste and aroma. Bread can be served with barbecue, canned homemade pickles, meat broth, vegetables, poultry, lamb dishes.

How to make ciabatta dough at home:

1. Mix water (150 ml) with sugar (4 tbsp), yeast (5 g), malt (2 tbsp extract), a pinch of salt and 3 tbsp. olive oil.
2. In the resulting mass, gradually add wheat and rye flour (150 and 350 g, respectively), seeds (pumpkin and sunflower seeds, 2 tablespoons each) and spices (rosemary, dried bell pepper, a mixture of Provence herbs).
3. Knead for about 5-7 minutes with a wooden spatula: the dough should be thick and porous.
4. Cover the container with the dough with cling film and wrap with a towel, put it in the refrigerator for 12-14 hours.

Then the dough is rolled out to a rectangular shape, and sprinkled with rye flour. An envelope is made from the resulting layer, which is cut into two equal parts with a sharp knife. The future bread is transferred to a baking sheet, and covered with a waffle towel.

After 1.5 hours, the oven is heated to 180 ° C, and a cauldron with water is placed on the lower shelf. When the water boils, put a baking sheet with bread on the middle shelf for 20-25 minutes. Then the temperature is lowered to 150 ° C and cooked for another 15-20 minutes. The ciabatta must cool on a wire rack under a towel, otherwise the crumb will not reach the desired density.

A classic cheesecake with cottage cheese is a good idea for a delicious breakfast or addition to tea. But cheesecakes can be cooked with other fillings: cheese cream, mushrooms, berries, fruits and jam. An unusual and fragrant version of your favorite dish will be rye cheesecake with potatoes, which is also called potato shangs or shanezhkam. For cooking you will need:

• 5 potatoes;
• 0.15 l of milk;
• About 180 g butter;
• 150 g wheat flour;
• 65 g rye flour;
• 0.2 kg of fat sour cream;
• Ch.l. baking powder for dough;
• 1 egg.

Peel potatoes, cut, salt and boil. Divide the butter into 3 parts: about 120 g for the dough, 40 g for the puree, and 20 g for the sauce. Melt the part of the butter that goes into the dough, mix with 150 ml of sour cream (the rest goes into the sauce), salt and mix.

Add rye flour and baking powder. Add wheat flour. It may need more or less than the specified volume: the dough should stop sticking to your hands. Put the finished dough in the refrigerator for 30-40 minutes.

For sauce, melted butter is combined with egg, sour cream and a pinch of salt. Whisk with a whisk. To taste, you can additionally add a little soft cheese, black pepper or garlic. Mix mashed potatoes with milk and butter.

Line a baking sheet with baking paper. Divide the dough into 6-8 parts and form each into a thin layer. Put the puree on top, wrap the edges of the dough, pour over the sauce. Bake for about 20 minutes at 200°C.

Rye pizza differs from wheat counterparts in its low calorie content and spicy taste. For the test you will need:

• 0.25 kg of rye flour;
• 0.1 l of water;
• A couple of tablespoons olive oil;
• A mixture of basil, thyme and rosemary - 2 tsp;
• Salt - tsp

Sauce Ingredients:

• Ripe tomato - 1 fruit;
• A couple of cloves of garlic;
• A little salt and chili pepper.

• Fresh mushrooms - 200 g;
• 1 bell pepper;
• 1/2 white onion;
• 1 tomato;
• Olives;
• 1 pickled cucumber;
• Fresh greens;
• To taste - salt, black pepper, sesame;
• Soft cheese.

Pizza dough is always kneaded by hand: all components are mixed in a container until a smooth and homogeneous mass is obtained. For rye dough, it is normal if it sticks to your hands. Roll out the finished dough to the desired size. The thickness of the pizza base should be about 1.5-2 cm. Form the sides.

sauce preparation

To make the sauce, put garlic, tomato and salt into the blender bowl. All this must be beaten for 2-3 minutes, and carefully poured onto the base. Smooth out with a silicone spatula. For piquancy, you can add a few drops of soy sauce or chili, capers, nutmeg or basil to the sauce.

Adding toppings and baking

Finely chop the mushrooms and fry together with onions in a small amount of oil until golden brown. Cut vegetables into thin slices. Put the pickled cucumber on the sauce first, then the mushrooms and tomato, pepper, olives. Sprinkle with spices, and put in the oven for 15 minutes. After the allotted time, put the grated soft cheese on the pizza. Return to the oven for another 5 minutes. Sprinkle the finished pizza with chopped fresh herbs.

For tea, rye flour can be used to make delicious and healthy crackers. Rye crackers differ in calorie content: 100 g of the product contains from 340 kcal. Products needed for baking:

• 45 g of sunflower and pumpkin seeds;
• 30 g of flax;
• 60 g sesame;
• 250 g rye flour;
• 30 ml of walnut or sesame oil;
• 25 g lime honey;
• 150 ml of warm water;
• A little salt.

Using a coffee grinder, grind the seeds and flax seeds: the mixture should not be oily. In a large bowl, mix all the ingredients and knead the dough. It is better to use a submersible mixer: at medium speed, the kneading time is about 3 minutes. If the dough turns out very steep - add water, if liquid - flour.

Put the dough on the table, and beat, throwing to the surface, for about a minute. Preheat the oven to 170 C. Line a baking sheet with baking paper and sprinkle with a little flour. Divide the dough into several parts, roll each of which into a thin layer (about 1.5 mm). With a knife, shape the crackers into the desired shape.

For taste, rye crackers can be oiled and sprinkled with any additive: garlic, herbs, cheese, nuts, dry berries or flax seeds, sesame seeds. Bake for about 30 minutes.

The benefits of rye baking

Rye flour is universal: it makes not only delicious bread, but also pastries, and even pizza.

Rye shortcakes, cheesecakes, biscuits, cookies and gingerbread differ from wheat counterparts in their vitamin composition and fiber. They are easier to digest and do not lead to weight gain. Eating rye toast with cheese, greens and vegetables for breakfast can energize the body, avoid the rapid onset of hunger and improve digestion.

Incredibly tasty and easy to prepare. For admirers of rye breads, and especially for those who prefer crusty crusts to bread crumbs (especially since vitamin B is concentrated in the upper layers of bread!). It is worth emphasizing that these are soft, easy-to-bite cakes, not crispbread! For homemade breakfast and lunch, these Finnish Ruispala are simply indispensable, checked!

Ingredients for Finnish Sourdough Rye Crumbs:

• (Without sourdough - 500) - 375 g
• (Without starter-450) - 325 ml
• (Extract, or pre-brew malt and let it brew for 1 hour.) - 2 tbsp. l.
• (You can replace with honey, invert syrup or pre-dissolve sugar in water (the total amount of water is indicated)) - 2 tbsp. l.
• — 10 g
• — 2-3 tbsp. l.
• (ground) - 1 tbsp. l.
• (Without sourdough-13g pressed) - 5g
• (----) — 250 g

Time for preparing: 180 minutes

Servings: 16

Nutritional and energy value:

Recipe "Finnish rye fritters on sourdough":

We dissolve the rye sourdough 100% hydr. in warm (30 C) water, add yeast (for sourdough lovers, it’s better, nevertheless, to use them, the crumb is more tender).
Sift flour, add malt and start kneading.
I do it in a bread maker for 8 minutes,
if you are by hand, then a tablespoon.
After a couple of minutes I add coriander, then salt. Long kneading is not necessary.
Transfer the dough to a bowl with a wet spoon.
Cover with foil and let rise for 1-1.5 hours.

Dust a work surface generously with flour, turn out the dough, and dust it as well. I do this on a plastic mat.
Roll out the dough with a thickness of 8 mm-1 cm - and cut into rectangles.
I did it with a lid from a tea can.
We prick the dough rectangles in several places with a fork.
And spread on a baking sheet, generously sprinkled with flour or bran. This moment is the most difficult.
It is very difficult to shift rye dough without spoiling the shape of the product.

Therefore, with a sharp movement, I transfer the rug onto a baking sheet.

Another shaping method:
Put the dough from the bucket with a wet spatula onto a wet table.
Divide into 2 parts with a wet knife.
With wet hands, shape into rounds.

Sprinkle the baking sheet generously with flour.
Sprinkle the top of the rounds with flour.

Working with a wet table knife, separate the round dough from the work surface and, using the knife, turn it over onto your hand and transfer it to a baking sheet.
Lay the rounds diagonally on the baking sheet. Flatten them with your hands to form flat round cakes.

With a suitable size glass or glass, cut holes in the center of the cakes.

To form the rays, take a wooden stick (skewer), lay it on the cake and press it into it, sinking about ⅔ of the thickness of the cake.

Cover with a linen towel for 50-90 minutes. If you cook on sourdough, then about 90 (up to an increase of 1.5-2 times).
We spray the approached bread with cold water from the spray gun and sprinkle with bran,
then, put in an oven preheated to 200 C, after a couple of minutes we reduce it to 180 C - for 12-15 minutes.
The most important moment! - it is important not to overexpose the humpbacks - they should remain soft!

I warn you, do not bake on paper, the cakes stick very strongly. It’s easier to remove from a baking sheet with a spatula than to tear off a piece for an hour, even the best imported paper!
Anyone with silicone baking mats will probably do just fine.

Cool the finished cakes on a wire rack, wrapped in a towel.
By the rays, you can easily break off a piece.
This is the real Finnish molding.
Such rye bread used to be baked in the villages. And the holes were cut out not for beauty, but so that the cakes could be stored under the ceiling, strung on a pole. Who watched the movie "Behind the Matches", may remember.
Eat for health!

Tried with 50 gr! sesame or seeds
and slightly less malt: very fragrant!
It seemed to me that such classical additives as malt and coriander are simply necessary for both color and taste. True, I am a fan of Borodinsky, and the pinkies in the photo are from the same series ... We really liked it. Not a single bread disappeared from us at such a speed!

And again, don't overdo it! Otherwise, you will not bite off pieces, but tear them off like rubber - such is it 100% - rye dough! You can mix rye and wheat flour, about 2:1. Then the test will be easier to work with.
You have a huge scope for creativity. Everyone will find their own version of this wonderful pastry.

Bon appetit!