Rye cakes

To prepare aromatic rye cakes, we need two types of flour (rye and wheat any variety), water, rye malt, salt, sugar, high -speed yeast, refined vegetable oil and egg yolk for lubricating the blanks. If you do not use the yolk, the cakes will turn out to be lean (they can be eaten during fasting). The yeast is not necessary to take fast -acting — just dry (also 3 grams is a teaspoon without a slide) or pressed (3 times more, that is, 9 grams). Such yeast is not immediately mixed with flour, but previously activated in a warm sweetish liquid for 10-15 minutes.

Rye malt can be introduced into the dough in two ways: in dry form and brewed. It is believed that in the second case, the finished pastries are more fragrant, although I did not particularly notice this. So, brew Solod. To do this, pour its suitable dishes and fill it with 100 milliliters (take the total volume) of boiling water. Mix thoroughly and let cool to a slightly warm state.

Now we sift wheat and rye flour into a bowl (literally 2-3 tablespoons can be postponed and added to the test of the dough, if you poorly know the features of your flour).

Add salt, sugar and high -speed yeast. Mix everything thoroughly so that dry ingredients are evenly distributed throughout the volume.

Now we pour 270 milliliters into a bowl of slightly warm water, and also shift the cooled brewed rye malt.

Mix the products first with a spoon or fork, and when the flour is moistened, add a tablespoon of any vegetable oil without smell.

We knead the dough with our hands until the dry ingredients are completely moistened. It makes no sense to knead for a long time, since most of the flour in the test is rye (it contains the minimum amount of gluten). It is enough to make the dough homogeneous — it turns out to be quite sticky and not liquid, holds the shape. We send the dough to the heat for 30 minutes, after which we make a light pen and again in heat for another 1 hour. Where is it better to wander the test and what does a warm place mean? There are several options. First of all, in the oven with a light bulb turned on (it turns out about 28-30 degrees — the temperature ideal for fermentation of yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (flax is best suited) so that the surface does not be swollen and not covered with a crust. You can also let the dough wander in a microwave, in which we pre -boil a glass of water. The dough will rise with a door closed, and the glass will stand there. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one inadvertently turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 30 minutes (fermentation time is a relative concept, it may take more or less) the dough for rye cakes will rise a little and swollen. It is still sticky and everything is pierced by air bubbles.

We moisten our hands in water and divide the dough into 9 identical parts. We ride in balls, and then give the shape of cakes (about 1.5-2 centimeters thick), slightly powdering the dough with flour. We transfer the blanks to a baking sheet covered with baking paper. We cover with a towel or cling film and leave in a warm place for 30 minutes.

During this time, the cakes are a little suitable. The stupid side of the knife is made on the surface of the cakes of the notches — this is for beauty, so if you wish, you can miss this stage.

It remains to lubricate the blanks with egg yolk so that the finished cakes are appetizing and shiny.

We bake rye cakes in a preheated oven at 220 degrees for about 20 minutes.

We remove the finished baking from the baking sheet and completely cool on the grille.

Simple preparations, but such delicious and fragrant rye cakes are great for the first dishes. In addition, on their basis, unusually delicious homemade sandwiches with meat, poultry, fish, vegetables and fresh herbs are obtained.