I want to offer an option that is not at all difficult to make from rye bread! Fragrant, ruddy, with a crispy crust! Kefir dough made of two types of flour – rye and wheat!
This recipe is published in the book by Hannah Glass “The Art of Cooking”, published in England in 1747. In this way, you can cook almost any meat. This method allows you to get a result that tastes like baked or boiled meat. At the same time, the addition of herbs gives a very pleasant aroma.
I propose to cook unusual sandwiches for the New Year. We will prepare the basis for them ourselves. You can use the filling that I suggest, or you can use any other to your taste.
The bread turns out soft, fragrant, with an appetizing crispy crust. I’ve been baking this kind of bread a lot lately, and all my household really likes it. We especially love bread with a mixture of flour and seeds.
What do good housewives do in autumn? That’s right, sauerkraut. For the winter, the soup is boiled, and the potatoes are boiled and served with onions and sunflower oil. And in general, what kind of winter without a jar or two of sauerkraut? According to this recipe, one of my very distant relatives was sauerkraut. Cabbage turns out to be slightly tart, “spicy”, vigorous and very tasty. Try it, and suddenly you like it?
Bread, as you know, is the head of everything. And I really want it to be not only delicious, but also healthy. I offer you two options of homemade yeast-free sourdough bread, which we will prepare ourselves. It is according to this recipe, which was “developed” by trial and error, that I have been baking bread at home for several years and pleasing my loved ones.
They are often baked from rye flour, as there is a diabetic in the family. This bread is very much loved, it is crispy, with a pleasant rye taste. Knead the dough once, and then cook for 3 days – roll out and put in the oven. Quickly, and you can experiment with sprinkling.
