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.
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
  • 280gram Rye flourYou can take whole wheat, flour, wholemeal
  • 180ml Kefir
  • 0,5teaspoon Salt
  • 1teaspoon SeasoningOn request – sesame, flax seeds, flakes of red hot pepper, cumin, coriander
  • 1piece Chicken eggIf necessary for lubrication
Instructions
  1. 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
  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
  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
  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)
  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.
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