Rye flour is rich with gluten that allows to receive from it porous dark bread, porous and more dense than wheat. The intensive fruit aroma of such flour and its characteristic taste does products of it very characteristic. Often bake not only bread, but also various flat cakes, buns, pies, cookies because of aroma from rye flour and colors add it to dough for cakes and swiss rolls.
Oat and rye honey flat cakes on beer
from rye flour flat cakes turn out dense and sticky therefore in them put wheat or oat flour to make dough it is "easier". In this ancient recipe three types of flour and also a dark fragrant beer and the same odorous honey are used. It is required to you:
- 90 grams of rye flour;
- 90 grams of wheat flour; - 180 grams of oat flakes;
- 10 grams of a yeast powder; - 1 ½ teaspoon of salt; - 1 tablespoon of a liquid buckwheat honey; - 1 ½ teaspoon of sunflower oil; - 300 ml of warm water; - 450 ml of a dark beer.
Grind oat flakes in the blender in rough powder. In a big bowl to unite both types of flour and ground flakes, yeast and salt. In a vessel to mix water, honey and sunflower oil. Connect liquid and dry components, add beer and it is good to knead dough. Cover with a damp towel and leave in the warm place for an hour. When mix begins to bubble and rise – dough is ready. Fry flat cakes as pancakes on hot, wide, heavy, it is the best of all for the pig-iron frying pan which is previously oiled. Give hot with sour cream or jam.
Rye cookies with ginger
Rye flour gives to these cookies special smack which you surely appreciate. It is required to you: - 1 glass of the softened butter; - ½ glasses of small sugar; - 1 egg; - 1 glass of rye flour; - 1 glass of wheat flour; - 1 teaspoon of a cracked ginger: - 1 teaspoon of cinnamon; - 2 teaspoons of baking powder: - 3 tablespoons of large sugar. Shake up until white the softened oil and small sugar. Add egg, continuing to shake up. Sift both types of flour together with dry powder spices. Gradually implicate the received mix in egg and oil weight, adding no more than ¼ cups of dry ingredients for time. Slightly you pripylit a land surface wheat flour and a slega knead the received dough. Collect it in a sphere and, having wrapped up in food wrap, send to the fridge for a period of 1 hour up to 2 days. Such dough can lie in the freezer longer, about one month. Warm an oven to 180 wasps. Roll ready dough in layer ½ centimeters thick. By means of special molds cut out cookies. Put it on the baking tray laid by food parchment and strew with large sugar. Bake till light brown color within 10 minutes. Let's cool down and give to a table or you store in a tight container.