Rye dry biscuits - one more ""a dish from the childhood"" for those who found the USSR. Many of us quite often dropped in in a bakery to buy fragrant flat cake, and rushed home rather to eat it, washing down with a glass of cold milk... Let's return to these carefree times, having filled the house with aroma of rye pastries!
It is required to you
- For a sponge dough:
- 1 tablespoons of white flour;
- 40 ml of warm water;
- 5 tsps of a yeast compressed yeast.
- For the test:
- 225 g of wholemeal rye flour;
- 5 tsps of soda;
- 5 tsps of baking powder;
- 5 tsps of salt;
- 1 tsps of liquid honey;
- 2 tablespoons of water;
- 40 g of a desi;
- 1 egg.
Instruction
1. Put a sponge dough, having mixed 1 tablespoon of flour, warm (but not hot!) water and yeast. Allow it to ferment out within 3 hours in the warm place.
2. Mix soda, salt, honey and baking powder with water. Shake up egg to uniformity and to add a half to water (the second half will leave on greasing of products). Connect half-scientific mix to a desi and add rye flour. To knead carefully. Divide into portions, roll in balls and give a couple of minutes to have a rest.
3. Then to roll each ball in flat cake with a diameter about 10 cm, to lay out on the baking tray laid by baking paper, to put slanting notches, to grease with the remained half of egg. Send to the oven warmed up to 200 degrees for 20 minutes. Very tasty with milk, and traditionally in Russia such flat cakes were a treat to tea. Enjoy your meal!