Those who tried (and the first attempt is almost unsuccessful) to knead the rye dough, they know that this process is different from simple and understandable wheat batch. Rye flour has other properties, it has less gluten, but because the dough made of rye flour does not get the same elastic and elastic as wheat flour. It is friable, if you transfer the flour, it becomes too hard, if not reported - spreads out. Therefore, to make pastry from rye flour at home is a success, will have to practice. Most often you can find a recipe for wickets from rye flour, but we offer several other options.
Simple dough
The easiest way to bake cakes from rye flour. The dough is kneaded in 2 stages - first put the sponge , and then knead it.
Ingredients:
yeast dry (it is better to work with them) or wet - 1 tsp / 20 g;- rye flour - about 200 g;
- sugar white sand - 1-2 tbsp. spoons;
- Warm water (boiled and cooled) - approximately 100 ml;
- an egg is large - 1 piece;
- baking powder or baking powder - 1 teaspoon;
- oil "Peasant" or quality margarine - 70-80 g;
- iodized or mountain salt - 1 pinch.
Preparation
From yeast, sugar, 2 tbsp. spoons of flour and warm (no more than 40 degrees C) water stir the gruel and put in a warm place for a couple of hours. Opara should grow in volume approximately half. The remaining flour is sieved with baking powder. Beat the egg with salt and melted (not hot - otherwise the egg will curdle) or a well-softened butter. We add warm water, gradually add flour, at the end we pour in the sponge and quickly knead the dough. The resulting lump (it will not be kneaded like wheat into a single elastic ball) is divided into pieces, rolled and baked. It turns out such a batch of rye flour is soft and very tasty. If you add as much sugar, you can bake cookies from rye flour. Baking products be careful - it's dark and you need to navigate not by the color of the crust, but by the structure of the dough, so keep a wooden skewer or just a pointed match at hand. When she comes out of the dough dry, biscuits or pechenyushki ready.
About pies
To be honest, rye pies are good only in fairy tales. Wheat pie turns out soft, lush, which is not to say about rye. But from a mixture of wheat and rye flour you can bake a very interesting patty.
Ingredients:
- flour quality rye and wheat - 1,5 cups;
- margarine for baking "Pyshka" - 100 g;
- boiled cold water - 1 glass;
- minced fillet of sea fish (perch, for example) - 0.5 kg;
- onion white large - 1 pc .;
- fat or chicken fat - 100 g;
- egg large fresh - 2 pcs .;
- salt - to taste.
Preparation
We mix the flour and sift, add softened oil and water, just knead the dough - this must be done very quickly. Transfer the dough into the refrigerator (do not forget to wrap it with a film) and fill it. Luchok cut in small,