Rye gingerbread with honey

Fragrant and aromatic honey gingerbreads made from rye flour will please the whole family! This beautiful delicacy can be prepared for a child’s table, taken on the road or for a walk.

Products
Rye flour – 200 g
Honey – 100 g
Brown sugar – 80 g
Butter – 80 g
Chicken egg – 1 pc.
Baking powder – 0.5 teaspoon
Gingerbread mixture – 1 teaspoon

Gingerbread mixture is a powder of fragrant spices that is often added to baked goods. This could be cinnamon, cloves, nutmeg, cardamom, allspice, etc. To prepare the gingerbread mixture, you need to grind the spices you like into powder and store them in a tightly sealed jar.

Prepare ingredients for baking honey rye gingerbread.

How to make honey gingerbreads from rye flour:

Combine butter, honey and sugar in a saucepan.

Melt the mixture on the stove. It is necessary that the oil and honey come together. Leave to cool or pour the mixture into a container that is comfortable for you.

Sift the rye flour and add to the saucepan along with the gingerbread mixture and baking powder.

Break the egg. Knead soft and elastic dough.

Form the dough into a sausage, wrap it in cling film and place it in the refrigerator for an hour.

After the time has passed, remove the gingerbread cookie dough. Cut the sausage into pieces 0.8-1 centimeter wide.

Give the future gingerbread cookies a round shape, apply the outline with a knife or a special mold. Line a baking tray with baking paper or place a silicone mat. Place the gingerbread cookies at a certain distance from each other.

Preheat the oven to 180 degrees. Place the baking sheet in the oven. Bake gingerbread cookies for 15-20 minutes.

Honey gingerbreads are ready. Serve with freshly brewed tea or coffee. Bon appetit!

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Rye gingerbread, ancient (healthy).

Friday, June 26, 2015 15:55 + to quote book

The tradition of various peoples was to give gingerbread cookies on Christmas Eve, New Year, Easter.
And even in ordinary days, miraculous characteristics were attributed to gingerbread symbols. Modeled gingerbread cookies, which were made by hand directly from pieces of dough in the form of figures of animals, birds, fish, butterflies, letters.
hearts and painted with multi-colored glaze with various subjects, with inscriptions were very attractive. Previously, custard gingerbreads were prepared - rye flour was poured into hot honey and the brew was stored for 3-4 weeks at 4 degrees Celsius.
It matured, a completely different composition of the dough was created, it was enriched with useful enzymes. Ripe tea leaves were the basis for savory and aromatic gingerbreads and gingerbreads. Natural honey contains a complex of enzymes and bioactive substances. Thanks to honey, a different taste and smell comes out. Nowadays, you can make gingerbread cookies from any kind of flour without soaking the brew and adding sugar.
But if this development intrigues you, because the properties and taste of gingerbread made from matured dough are much better, you can revive forgotten traditions. It's quite simple!

1 glass of watery or semi-liquid honey (incomplete, approximately 350 g of honey)

2 glasses of rye flour (full, about 350 g of flour, even a little more is possible until the dough “takes”)

Heat the honey in a water bath until the water in the bowl boils and hold for 10-12 minutes until the honey warms up. Pour it over the sifted flour. Stir until the honey and flour form a dough. Transfer to a convenient container and place in the refrigerator. At the very bottom for 3-4 weeks. Later, warm the dough in a water bath with warm water (not on fire).

Additives can be very different. You can add an egg not to fasting. Any spices (the word gingerbread comes from the word spice) - cinnamon, cardamom. zest, ginger, nuts, candied fruits, milk, ground cloves, rum, lemon juice, cocoa, butter or margarine, fruit syrups, thick jam, mint syrup, star anise. whipped egg white, grated cranberries, poppy seeds, raisins, fermented jam, anise. herbal syrups. These additives are both for dough and decoration.

Add 50-70 g of softened butter to this amount
(in vegetable oil or vegetable margarine).

Add 3/4 teaspoon of soda to warmed sour cream (30-50 g) (in fasting, instead of sour cream, you can maybe use soy yogurt, or soy sour cream, or lemon juice - 1 tsp and 40 ml of water - but I baked on an ordinary , but I haven’t tried it with this). First take about 1 tbsp.
sour cream, because the flour is different and the dough may become watery, and add the rest in portions. 1-2 tbsp.
grated ginger (more if possible) 1-2 tsp. lemon zest.

Knead into a soft dough. The dough will stick to your hands - this is normal. Shape the gingerbread cookies with wet hands.

Make buns the size of a large chicken egg, flatten slightly and bake for 20-25 minutes at 180 degrees.

(Another option: for this amount, add 1-2 tablespoons of cinnamon and 1 tablespoon of almonds).

And you can create any figures, idols, paint them with multi-colored glaze.

But the taste of these gingerbread cookies is really completely different!

The usual gingerbread recipe.

Ingredients for “Gingerbread made from rye flour”:
Chicken egg - 3 pcs
Sugar - 1 cup.
Rye flour - 1.5 cups.
Baking powder - 0.5 tsp.
Cocoa powder - 1 tbsp. l.

Beat eggs with sugar with a mixer.
Add sifted rye flour, baking powder and cocoa.
Beat until smooth.
Place in baking molds (silicone is possible) up to half, because... The dough rises when baking. Bake in an oven preheated to 180 degrees for 20 minutes.

Cited 3 times
Liked by: 2 users

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Ingredients

Rye flour – 200 g

Brown sugar – 100 g

Butter – 80 g

Gingerbread seasoning – 1 tsp.

Baking powder – 0.5 tsp.

Cinnamon - to taste

372 kcal
3 hours
3 hours

Photo of the finished dish

Step-by-step recipe with photos

Is it possible to make gingerbread from rye flour without a gram of wheat? It's simple! And they will not be any more terrible, but just a little different in taste and color. This dough is given an extraordinary piquancy by introducing coffee sugar instead of white sugar. Brown is the most refractory, it dissolves more easily, therefore individual crystals are preserved in finished products. Gingerbread cookies are not very dense, and they cannot be called soft or crumbly.

Despite the enormous production time, I can note that the recipe for making gingerbread from rye flour at home is completely labor-intensive! And it takes a long time because at first it is necessary for the honey to cool, then the dough lies in the refrigerator for an hour, and then bakes for 18 minutes. And the cook's work there is pure zilch.

For 200 gr. rye flour (I use whole grain rye) is 100 grams. honey, 100 gr. coffee sugar, 80 gr. butter, 1 egg, 1 tsp. gingerbread spices (and extra cinnamon if you wish) and half a teaspoon of baking powder. Naturally, you can add cocoa, but you will agree that this will turn out to be an ordinary gingerbread color! And without cocoa, we are dealing with almost untainted rye brown.

Over medium heat, melt the honey, butter and brown sugar until fairly smooth. There is no need to wait for the sugar to completely dissolve.

Pour the resulting liquid into some container where it can cool quickly. If there is no rush, then let it cool for yourself in the pan.

When the honey mixture has cooled, sift flour, baking powder, gingerbread seasoning into it and add the egg.

Knead all the ingredients into a smooth dough, place it in a plastic bag and refrigerate for at least 1 hour. You can - at least for a day.

Before starting to form the gingerbread cookies, the oven should be preheated at 180 C.

This dough, of course, can be rolled out and shaped gingerbread cookies can be made. The configuration does not have to be very complicated; the dough floats when baked. But I decided to show the modeling of gingerbread cookies from individual blanks. To do this, the dough is rolled into a sausage, and the sausage is cut into as many discs as possible.

The pucks are shaped by hand into flat cakes (thickness - no more than 8 mm). You can apply a notch pattern with a knife.

Rye gingerbread cookies are baked in the oven on a medium level at 180 C for about 18 minutes. Aspect of readiness - the bottom begins to brown, the top is still light.

After baking, the gingerbreads need to be left to rest for about an hour.

It is believed that gingerbread cookies made from rye flour can be stored in a tin for up to a month. It was not possible to carry out this experiment; we ate them the same day.

Rye gingerbread with honey