Rye flatbreads

Rye flatbreads

Ingredients

Rye flour – 1.5 cups;

Wheat flour – 1 cup;

Dry yeast – 1 tsp;

Refined sunflower oil – 2 tbsp.

Additionally:

Sesame – 4 pinches;

Refined sunflower oil – 2 tbsp.

• 276 kcal
• 3 hours
• 3 hours

Photo of the finished dish

Step-by-step recipe with photos

Baking with the addition of rye flour is not only tasty, but also necessary. Now we are baking yeast rye flatbreads. They turn out indescribably fragrant and delicious! Particularly delicious with butter. A glass of 200 ml is taken as the base.

For production we will need: salt, honey, wheat flour, rye flour, water, yeast, sunflower oil.

Mix both types of flour, salt, yeast. Add warm water, honey and sunflower oil.

Adding flour if necessary, knead into a soft dough that slightly sticks to your hands. Place it in a bowl greased with oil. Cover with film and place in a warm space for 2 hours, kneading in between after 1 hour.

The dough will double in size. It's quite fluffy.

Place it on a work surface and knead it. Divide into 4 parts. From each part we form a cake. Let's press it down a little in the center. This may not be possible. Brush with water and sprinkle with sesame seeds. Again, you can sprinkle with pumpkin seeds, sunflower or flax seeds. Let it sit for 30 minutes.

Bake in an oven preheated to 180 degrees for about 30 minutes.

Please note that after baking the cakes will be hard. Immediately, while still hot, grease with sunflower oil, wrap in parchment and a clean, dry towel. Let it cool completely like this! The cakes will become very soft and airy.

Rye flatbread with yeast

Rye pastries are very tasty and indescribably healthy! Rye flatbread with yeast is a very healthy alternative to classic wheat bread for the body. Such pastries can be prepared as an addition to the main dish or served for breakfast along with butter, jam and fragrant tea.

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Ingredients and how to cook

ingredients for 4 servings or - the number of products for servings suitable for you will be calculated automatically!'>

Total:

Production time: 3 hours

manufacturing method

1. In order for the baked goods to be fluffy, you must definitely sift the flour before kneading the dough. This immediately cleanses the flour of various impurities, breaks up the occasional flour lumps and saturates the flour with oxygen.

2. Place the sifted flour in a bowl. Add salt, dry instant yeast and mix well.

3. It is not enough to heat drinking water to a temperature of approximately 35 degrees Celsius. Dilute honey in it. Create a small depression in the flour and pour in warm water and honey.

4. Add a bowl of flour with a little unflavoured vegetable oil.

5. Knead a soft and elastic dough, mixing all ingredients. Based on the mixture, the dough does not have to be very tight. It’s better to let it stick to your hands a little.

6. Form the dough into a ball and place it back into the bowl. Cover the bowl with a clean towel to prevent the dough from drying out. And put in a warm space for an hour.

7. After an hour, knead the dough with your hands. Add a little more wheat flour if needed. Place again, cover the dough with a towel and place in a warm place until it rises.

8. After the dough has doubled in size, divide it into 4 parts. Form each piece into circles and flatten it into a flat cake.

9. Place the formed cakes on a baking sheet lined with baking paper.

10. Brush the top of each flatbread with water and sprinkle with sesame seeds.

11. Leave the cakes for another 30-40 minutes so that they rise.

12. Turn on the oven at 180 degrees Celsius.

13. Once the scones are ready and the oven is hot, place the baking sheet in the oven for about half an hour or until the scones are browned to a coffee color.

14. Immediately after baking, wrap the finished rye flatbreads in a clean rag towel and let them cool in this state.

Ready-made rye flatbreads can be served instead of bread for the main course!

Rye flatbread with yeast

You have never tried such fragrant, crumbly flatbreads made from rye flour with yeast! It’s impossible to tear yourself away from them; you can safely bake a double batch right away.

Ingredients

Yeast dough for rye flatbreads:

• 50 ml unstained water
• 2 tbsp. flour (snow white)
• 1 tsp dry yeast

Rye dough for flatbreads:

• 100 g rye flour
• 100 g butter or margarine
• 1 testicle
• 50 ml unstained water
• 1.5 tbsp. Sahara
• 1 tsp baking powder
• half a tsp salt

Recipe for making a dish at home

1. Prepare yeast dough for rye flatbreads: combine flour with yeast and pour in warm water at about 40C in a narrow stream. Stir the dough until smooth, cover the container with a napkin or cling film and leave in a warm place for 2.5-3 hours (30-35C).
2. After the designated time, sift the flour and baking powder through a sieve into a separate bowl and stir. Cut the butter or margarine into medium-sized pieces and melt in a water bath or in the microwave, without bringing to a boil.
3. Beat the egg into a separate bowl, add salt and sugar and beat with a fork or whisk until smooth. Pour in water, melted butter and beat again. Create a depression in the center of the dry consistency and pour the egg liquid into it evenly, mixing the flour and baking powder from the edges.
4. You will get a very thick dough, combine it with the yeast dough and carefully knead it with your hands. Line a baking sheet with parchment paper and divide the dough into 4 equal-sized pieces. Roll out each piece of dough into a circle about 10 cm in diameter and place them on a baking sheet.
5. Using the blunt side of a knife, score a grid pattern on each flatbread. Let the flatbreads rise for 10-15 minutes in a warm place (during this period of time, preheat the oven to 200C) and send out to bake.
6. Cook yeast rye flatbreads until golden brown, 15-20 minutes. Remove the pan from the oven and leave to cool for a couple of minutes. Ready-made flatbreads made from rye flour can be served with first courses or used together with bread. Bon appetit!

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Rye flatbreads “From youth”

Once an employee treated me to rye flatbread. We decided to remember the taste of youth with her. We took a bite and thought that it wouldn’t work. The taste is not the same, and most likely the composition is not the same. There was some unknown specification on the packaging. Arriving home, I found out how they, these very flat cakes, were made earlier, according to GOST. But to get that taste, knowing the recipe is not enough. The ingredients must also be of high quality. You can’t make candy out of byaka, no matter how hard you try. Butter from TM “Ekomilk” helped me with this. No matter how many years I’ve been buying it and no matter how much the packaging changes, the unforgettable taste of real butter is always guaranteed! So, let’s quickly bake the same rye flatbreads!

Ingredients for “Rye flatbreads “From Youth””:

Opara

• Wheat flour / Flour (1 grade) - 50 g
• Water – 60 ml
• Yeast - 1.25 g

Dough

• Rye flour (wallpaper) - 450 g
• Butter (TM “Ekomilk”) - 150 g
• Chicken egg (60 g, of which 10 g is for lubricant) - 1 pc.
• Sugar - 50 g
• Water – 64 ml
• Baking powder - 12 g
• Salt - 5 g

Production time: 40 minutes

Number of servings: 8

Nutritional and energy value:

Recipe for “Rye flatbreads “From Youth””:

Time given does not include dough.
So, dissolve the yeast in warm water, sift the flour and leave for about 3 hours to rise.

This is what 1.25 g of new yeast looks like.

After three hours, when the dough has risen, dissolve salt and sugar in the dough water.

For this recipe I use butter TM “Ekomilk”.
It tastes like real butter, which is very important in this recipe. Special divisions on the packaging help you quickly measure the appropriate weight.

Add soft butter and an egg to the water solution of salt and sugar.

Add the appropriate dough here and mix well.

Sift the rye flour and baking powder and, adding it evenly, knead the dough.

There is no need to knead for a long time, you just need all the ingredients to combine with each other.

Divide the dough into 8 parts of 105 g each, roll into balls, let rest for about 5 minutes.

Roll out any ball into a cake with a diameter of 9-10 cm. Apply notches to the rolled cakes. Grease with egg and bake in an oven preheated to 190 - 210 degrees for 10-15 minutes. until ready.

And now you can enjoy pleasant memories and delicious flatbreads!
Bon appetit!

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Comments and reviews

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November 13, 2017 veronika1910 #

November 13, 2017 Lena Prevkusnaya # (recipe creator)

November 10, 2017 nshadrova #

November 10, 2017 Lena Prevkusnaya # (recipe creator)

November 10, 2017 nshadrova #

November 10, 2017 Lena Prevkusnaya # (recipe creator)

November 9, 2017 yana69 # (moder)

I would really like to see the unique recipe you used to cook.
According to all culinary standards, the consumption of raw yeast is 5 g of yeast per 100 g of flour; if baking is being prepared, then more yeast is needed.
But 1.25 g of yeast per half a kilo of flour, especially rye, which is very difficult to lift, is completely incomprehensible.

November 9, 2017 Lena Prevkusnaya # (recipe creator)

November 9, 2017 yana69 # (moder)

November 10, 2017 Lena Prevkusnaya # (recipe creator)

November 8, 2017 Irushenka #

November 8, 2017 Lena Prevkusnaya # (recipe creator)

November 8, 2017 VikkiV #

November 8, 2017 Lena Prevkusnaya # (recipe creator)

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