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 Plain Rye Bread Recipe
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.
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Germany Cuisine
Keyword Easy, For Beginners
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
Course Diet Food Dishes, Lean Food, Pregnant and Nursing Food Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Germany Cuisine
Keyword Easy, For Beginners
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. Mix flour, kefir, salt in a bowl
    Mix flour, kefir, salt in a bowl
  2. With a spoon, mix the ingredients until they are large flakes, as in the photo. It's a matter of 1-2 minutes) Kefir may require a little more or less
    With a spoon, mix the ingredients until they are large flakes, as in the photo. It's a matter of 1-2 minutes) Kefir may require a little more or less
  3. Start kneading with your hands, collecting the dough into a ball. The density of the dough is much softer than that of dumplings. There is no need to knead for a long time - uniformity is achieved and ready
    Start kneading with your hands, collecting the dough into a ball. The density of the dough is much softer than that of dumplings. There is no need to knead for a long time - uniformity is achieved and ready
  4. Next, my life hack) I make a sausage about 4 cm thick from the dough, put it in a plastic bag and put it in the refrigerator. And then, I use it not only for baking bread. If necessary, you can immediately use
    Next, my life hack) I make a sausage about 4 cm thick from the dough, put it in a plastic bag and put it in the refrigerator. And then, I use it not only for baking bread. If necessary, you can immediately use
  5. Cut off the required amount of dough, roll out thinly enough, 1-2 mm. the dough is easy to work with, especially if it has been in the refrigerator for at least 15-20 minutes. In the photo, I rolled out a large layer, but when not for a photo, I roll out plates of about 10 × 20 cm. We cut out figures with a knife, who likes what. You can bake. The temperature is 190 degrees, we are not going far. Bread is baked quickly, 10-15 minutes. If desired, before baking, brush 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. the dough is easy to work with, especially if it has been in the refrigerator for at least 15-20 minutes. In the photo, I rolled out a large layer, but when not for a photo, I roll out plates of about 10 × 20 cm. We cut out figures with a knife, who likes what. You can bake. The temperature is 190 degrees, we are not going far. Bread is baked quickly, 10-15 minutes. If desired, before baking, brush 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-bought ones, and the composition is known. You can even sprinkle with coarse salt before baking, in general, there is room for imagination and experiments. I tried to do it with baking powder in the composition, but I like these, crispy, not crumbly) By the way, on a dry frying pan, it will also work out perfectly, without sprinkling, of course, it will turn out like rye pita bread.
    We often crunch such loaves, they are much tastier than store-bought ones, and the composition is known. You can even sprinkle with coarse salt before baking, in general, there is room for imagination and experiments. I tried to do it with baking powder in the composition, but I like these, crispy, not crumbly) By the way, on a dry frying pan, it will also work out perfectly, without sprinkling, of course, it will turn out like rye pita bread.
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