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Print Recipe
Plain Rye Bread Recipe
Often bake from rye flour, so as in family diabetic. These breads are very favorite, they are crisp, with a pleasant rye taste. Knead the dough once, and then cook for 3 days-rolled out and in the oven. Quickly, and you can experiment with sprinkles.
Cook Time 30 minutes
Servings
Ingredients
  • 280 gram Rye flour You can take whole wheat, flour, wholemeal
  • 180 ml Kefir
  • 0,5 teaspoon Salt
  • 1 teaspoon Seasoning On request - sesame, flax seeds, flakes of red hot pepper, cumin, coriander
  • 1 piece Chicken egg If necessary for lubrication
Cook Time 30 minutes
Servings
Ingredients
  • 280 gram Rye flour You can take whole wheat, flour, wholemeal
  • 180 ml Kefir
  • 0,5 teaspoon Salt
  • 1 teaspoon Seasoning On request - sesame, flax seeds, flakes of red hot pepper, cumin, coriander
  • 1 piece Chicken egg If necessary for lubrication
Instructions
  1. Place flour, kefir, salt in a bowl
    Place flour, kefir, salt in a bowl
  2. Spoon to mix the ingredients, to the state of large flakes, as in the photo. It is matter of 1-2 minutes) of Kefir may take a little more or less
    Spoon to mix the ingredients, to the state of large flakes, as in the photo. It is matter of 1-2 minutes) of Kefir may take a little more or less
  3. Hand begin to knead, collecting the dough into a ball. The density of the dough is much softer than the dumplings. Knead for a long time there is no need - achieved uniformity and ready
    Hand begin to knead, collecting the dough into a ball. The density of the dough is much softer than the dumplings. Knead for a long time there is no need - achieved uniformity and ready
  4. Next, my life hack) I make a sausage from the dough with a thickness of about 4 cm, put it in a plastic bag and put it in the refrigerator. And then I use it, not just for baking bread. If necessary, you can immediately use
    Next, my life hack) I make a sausage from the dough with a thickness of about 4 cm, put it in a plastic bag and put it in the refrigerator. And then I use it, not just for baking bread. If necessary, you can immediately use
  5. Cut off the required amount of dough, roll out thinly enough, 1-2 mm. it is easy to Work with the dough, especially if it has lain in the refrigerator for at least 15-20 minutes. In the photo, I rolled out a large layer, but when not for a photo, then I roll out the plates about 10×20 cm. we Cut the shapes with a knife, who likes what. You can bake. The temperature is 190 degrees, we do not go far. Baked bread quickly, 10-15 minutes. If desired, before baking, grease with egg and sprinkle with seasoning (I have sesame seeds, flax seeds today)
    Cut off the required amount of dough, roll out thinly enough, 1-2 mm. it is easy to Work with the dough, especially if it has lain in the refrigerator for at least 15-20 minutes. In the photo, I rolled out a large layer, but when not for a photo, then I roll out the plates about 10×20 cm. we Cut the shapes with a knife, who likes what. You can bake. The temperature is 190 degrees, we do not go far. Baked bread quickly, 10-15 minutes. If desired, before baking, grease with egg and sprinkle with seasoning (I have sesame seeds, flax seeds today)
  6. We often crunch such loaves, they are much tastier than store, and the composition is known. You can even sprinkle large salt before baking, in General, space for imagination and experiments. Tried to do with baking powder in the composition, but I like these, crispy, not loose) by the Way, on a dry pan, too, will turn out fine, without sprinkles of course, will be the type of rye pita bread.
    
We often crunch such loaves, they are much tastier than store, and the composition is known. You can even sprinkle large salt before baking, in General, space for imagination and experiments. Tried to do with baking powder in the composition, but I like these, crispy, not loose) by the Way, on a dry pan, too, will turn out fine, without sprinkles of course, will be the type of rye pita bread.

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