Crushed black bread. Finnish rye crusts on sourdough

Rye flour is inferior in popularity to wheat flour: it is more difficult to work with, and the dough differs in its physical qualities. However, you can make many tasty and healthy products from dark flour - gingerbread cookies, cheesecakes, Easter cakes and biscuits, etc. The advantage of rye baked goods is low calorie content, benefits for the body due to the vitamin and mineral composition and rich spicy taste.

Steam

Steamed rye gingerbread will be a delicious addition to the diet menu.

They are easy to do:

1. You need to mix 1 egg, 1.5 tbsp. dark and thick honey, 75 g cane sugar and 50 g softened butter.
2. Place the mixture in a steam bath, and when it becomes viscous, add a little cinnamon, salt and 1 tsp. baking powder.
3. Stirring constantly, heat until bubbles appear on the surface.
4. After this, remove the container from the heat and add 120 g of chopped walnuts and about 190 g of rye flour.
5. Knead the dough.

It will be more convenient to form the gingerbread mixture if you wet your hands in sunflower oil or water: rye dough differs from wheat dough in its viscosity and stickiness. The diameter of the balls for complete baking should not exceed 3.5-4 cm. Cook in a double boiler for about 30 minutes.

Tula

Classic Tula rye honey gingerbreads are prepared with icing and filling. The treat goes well with hot drinks and is therefore often served with tea or coffee.

Formation of the test

A couple of eggs, 90 g of dark honey and the same amount of butter, 200 g of cane sugar and tbsp. ground cinnamon, 0.5 tsp. chopped coriander and cloves, a little salt and tsp. ginger and baking powder are mixed in a bowl. When the mixture has become homogeneous, the bowl is placed in a water bath until a viscous and viscous mass is obtained. Gradually add a glass of wheat flour, after which the bowl is placed in a cauldron with cold water. Add 220 g of wheat and 250 g of rye flour. The resulting dough should rest in a warm place under a towel for 1.5-2 hours.

Preparing the filling

The filling is made from jam, nuts and cocoa. Plum (150 g) and cherry (70 g) jam should be mixed with 60 g of chopped walnuts and 2 tbsp. cocoa. Place on low heat, and when the mixture becomes liquid, remove and cool quickly. Add 2 tsp. starch and 1.5 tbsp. lemon juice.

Baking

Divide the rested dough into an even number of parts, each of which roll out thinly. Place half of the pieces on a baking sheet (which can be lined with baking paper or sprinkled with flour). Place the filling on them and cover with the remaining dough on top. Pinch the ends. Place the gingerbread cookies in an oven preheated to 200°C for 30 minutes. Pour glaze over hot pastries (mix 2 tablespoons of powdered sugar with 1 teaspoon of lemon juice and a couple of tablespoons of water, and cook over medium heat until thickened). Return to the oven for a few minutes and cool before serving.

Edges

Rye crusts will be a tasty base for open sandwiches with pates, salted cheese, fish, vegetable caviar or meat.

How to prepare the dough:

1. Mash softened butter (50-60 g) with a fork or whisk and combine with 3 tbsp. flower honey.
2. Add milk (2 tbsp), 1 egg, a handful of dark raisins pre-soaked in warm water and a glass of rye flour.
3. Form the soft dough into a ball.

If the dough is too steep, the edges will be hard and dry out quickly.

Divide the dough, rested in the refrigerator (about 30 minutes), into equal parts, roll out with a rolling pin, giving the shape of flat cakes. Bake at 200°C for about 20 minutes.

Finnish edges

These lean rye crusts are distinguished by the use of malt and sourdough. Rye flour (400 g) is mixed with whole grain or wheat flour (150 g). You will also need:

• Kvass - 0.45 l;
• Fresh yeast - 6 g;
• Rye sourdough - 0.25 kg;
• Rye malt (pre-fill the fermented dry composition with water for an hour) - 2 tbsp;
• Any dark thick honey - 2 tbsp;
• Ch.l. caraway;
• 2 tsp ground coriander;
• 2 tsp salt;
• There is chili on the tip of the knife.

Knead the dough from the ingredients (except kvass and yeast). Dissolve the yeast in warm kvass and let it rise for 20-30 minutes. Pour the liquid into the dough, knead again, and form into a ball. The dough should not be very steep so that the edges turn out tough. Leave the dough warm for 2-2.5 hours to ferment, then divide into several equal parts and form biscuits.

Before baking, each can be rolled in bran or wholemeal flour. Leave on the baking sheet for a couple of hours to proof. Start baking at 200°C, after 5 minutes the temperature is reduced to 180°C. Total baking time is 20 to 25 minutes.

Traditionally, edges are served with salted trout or salmon, canned cod liver, smoked or crab meat, fish caviar and salted cheeses. The edges of the tops can be rubbed with garlic. All this is complemented by lingonberry, cranberry, mushroom or cream sauce.

Pita

Rye pita bread is an excellent replacement for regular bread. It's easy to make, and the filling can be filled with various vegetables, mushrooms, canned tuna or salmon, potatoes with ham and cheese, or even a seafood mixture.

To prepare, you only need 100 g of rye flour, a little salt and water. Mix flour with salt and add water: you will need enough liquid to make the dough stiff. Leave to rest for an hour, then divide the dough into 4 equal parts. Roll each into a thin pita bread and fry on each side for a minute in a dry frying pan with a thick bottom.

An interesting option for lovers of homemade Easter cakes. The recipe includes the following ingredients:

• Peeled rye flour - 0.15 kg;
• Wheat flour 2 grades - 55 g;
• 1 egg;
• 1/2 cup milk;
• Tbsp. Sahara;
• Ch.l. salt;
• Vegetable oil - 3 tbsp;
• Dry yeast - tbsp;
• Processed cheese;
• For sprinkling - sesame seeds;
• Mixture of dried apricots, raisins and prunes - 1/2 cup.

Rye cake can be made with different additives: almonds and walnuts, seeds and coconut flakes, hazelnuts, candied fruits, lemon or orange zest, vanilla.

You can also use spices: cardamom, cinnamon, anise, ginger and even allspice. The taste of rye flour goes well with all these products, and the aroma will be richer and more noble.

Recipe

Dissolve granulated sugar (it is better to use brown sugar) and yeast in warm milk. Leave to revive for 15-20 minutes. When the mass has increased in volume, add the egg, salt and butter.

Mix well and add flour. Add chopped dried fruits. The dough should not be thick or too sticky. Before baking, the dough is left to proof: the time depends on the quality of the flour and yeast, but the finished mass should increase 3 times in volume.

When the dough is ready, it is laid out in Easter cake molds. You need to fill it to 1/2 of the volume - the dough will need time for another proofing. After 30 minutes, the cakes can be placed in an oven preheated to 180°C. Place a piece of melted cheese on the finished Easter cakes and sprinkle with coarse salt or sesame seeds. Return to oven for a couple of minutes.

Rye flour mat

Rye gingerbread can be a substitute for regular buns or cookies for tea. To prepare it you will need:

• 3/4 cup rye flour;
• 1/4 cup rye bran;
• 1 glass of fat kefir;
• 2 tbsp. honey;
• 1 egg;
• A handful of dried apricots and prunes;
• 1/2 tsp. baking powder for dough;
• Some flax seeds.

To dried apricots and prunes you can add any candied fruits, raisins, nuts, dried chokeberries, cranberries, ground ginger and black or milk chocolate. Mix all liquid ingredients in one bowl, in another - bran and flour, flax, chopped dried fruits and baking powder. The dough should be thick and viscous. Line a baking dish with pastry paper and place the dough. Bake for about 35 minutes at 220°C.

Galette with mushrooms and potatoes

Biscuits can be made with different fillings: vegetables, fruits, berries, cottage cheese, different types of meat, fish, pates. However, the rye galette with mushrooms and potatoes is a classic. Preparation takes place in three stages.

Preparing the dough

To make it, you need to mix 100 g of rye flour, sifted twice, with a pinch of salt and 1/2 tsp. rosemary, add 150 g of buckwheat or whole grain flour. Then dilute 55 ml of olive oil in a glass of boiling water and pour in a thin stream into the flour. Knead the dough into a soft and airy dough: it should not stick to your hands. The dough will need about 30-45 minutes to rest.

Preparing the filling

Chop mushrooms (400 g), cut onion (1 large onion) into thin half rings. Fry until golden brown in a small amount of oil. Cut potatoes (3 root vegetables) into thin slices.

Bakery

The finished dough should be rolled out into a thin layer, sprinkled with a small amount of flour or rye bran. Transfer to a baking sheet. Top with potatoes, spices (black and white pepper, rosemary), butter and mushrooms. Repeat the layers several times, and sprinkle the last layer with grated hard cheese. Fold the edges of the dough. Baking conditions: 45 minutes and 180 °C.

Traditional white Italian bread is made from wheat flour, but rye-wheat ciabatta is not inferior to the original in taste and aroma. You can serve bread with kebabs, homemade canned pickles, meat broth, and with vegetable, poultry, and lamb dishes.

How to make ciabatta dough at home:

1. Mix water (150 ml) with sugar (4 tbsp), yeast (5 g), malt (2 tbsp extract), a pinch of salt and 3 tbsp. olive oil.
2. To the resulting mass, gradually add wheat and rye flour (150 and 350 g, respectively), seeds (pumpkin and sunflower 2 tablespoons each) and spices (rosemary, dried bell pepper, a mixture of Provençal herbs).
3. Knead for about 5-7 minutes with a wooden spatula: the dough should be thick and porous.
4. Cover the container with the dough with cling film and wrap it in a towel, put it in the refrigerator for 12-14 hours.

Then the dough is rolled out to a rectangular shape and sprinkled with rye flour. An envelope is made from the resulting layer, which is cut into two equal parts with a sharp knife. The future bread is transferred to a baking sheet and covered with a waffle towel.

After 1.5 hours, the oven is heated to 180 °C, and a cauldron with water is placed on the bottom shelf. When the water boils, place the baking sheet with bread on the middle shelf for 20-25 minutes. Then the temperature is lowered to 150 °C and cooked for another 15-20 minutes. The ciabatta must cool on a wire rack under a towel, otherwise the crumb will not reach the desired density.

A classic cheesecake with cottage cheese is a good idea for a delicious breakfast or an addition to tea. But cheesecakes can also be prepared with other fillings: cheese cream, mushrooms, berries, fruits and jam. An unusual and aromatic rendition of your favorite dish will be rye cheesecake with potatoes, which is also called potato shangs or shanezkas. To prepare you will need:

• 5 potatoes;
• 0.15 l milk;
• About 180 g butter;
• 150 g wheat flour;
• 65 g rye flour;
• 0.2 kg of fat sour cream;
• Ch.l. baking powder for dough;
• 1 egg.

Peel the potatoes, cut them, add salt and boil them. Divide the butter into 3 parts: about 120 g for the dough, 40 g for the puree, 20 g for the sauce. Melt the part of the butter that goes into the dough, mix with 150 ml of sour cream (the rest goes into the sauce), add salt and mix.

Add rye flour and baking powder. Add wheat flour. It may require more or less than the specified volume: the dough should stop sticking to your hands. Place the finished dough in the refrigerator for 30-40 minutes.

To make the sauce, combine melted butter with egg, sour cream and a pinch of salt. Beat with a whisk. To taste, you can additionally add a little soft cheese, black pepper or garlic. Mix mashed potatoes with milk and butter.

Line a baking tray with baking paper. Divide the dough into 6-8 parts and form a thin layer from each. Place mashed potatoes on top, fold the edges of the dough, pour over the sauce. Bake for about 20 minutes at 200°C.

Rye pizza differs from its wheat counterparts in its low calorie content and spicy taste. For the test you will need:

• 0.25 kg rye flour;
• 0.1 l of water;
• A couple of tbsp. olive oil;
• Mixture of basil, thyme and rosemary - 2 tsp;
• Salt - tsp.

Ingredients for the sauce:

• Ripe tomato - 1 fruit;
• A couple of cloves of garlic;
• A little salt and chili pepper.

• Fresh mushrooms - 200 g;
• 1 bell pepper;
• 1/2 white onion;
• 1 tomato;
• Olives;
• 1 pickled cucumber;
• Fresh herbs;
• To taste - salt, black pepper, sesame;
• Soft cheese.

Pizza dough is always kneaded by hand: all components are mixed in a container until a smooth and homogeneous mass is obtained. It is normal for rye dough if it sticks to your hands. Roll out the finished dough to the desired size. The thickness of the pizza base should be about 1.5-2 cm. Form the sides.

Preparing the sauce

To make the sauce, place garlic, tomato and salt in a blender bowl. All this needs to be beaten for 2-3 minutes and carefully poured onto the base. Level with a silicone spatula. For added spice, you can add a few drops of soy sauce or chili, capers, nutmeg or basil to the sauce.

Adding filling and baking

Finely chop the mushrooms and fry along with the onion in a small amount of oil until golden brown. Cut vegetables into thin slices. First put pickled cucumber on the sauce, then mushrooms and tomatoes, peppers, olives. Sprinkle with spices and place in the oven for 15 minutes. After the allotted time, place grated soft cheese on the pizza. Return to the oven for another 5 minutes. Sprinkle the finished pizza with chopped fresh herbs.

You can make delicious and healthy crackers for tea from rye flour. Rye crackers differ in calorie content: 100 g of product contains from 340 kcal. Products needed for baking:

• 45 g each of sunflower and pumpkin seeds;
• 30 g flax;
• 60 g sesame seeds;
• 250 g rye flour;
• 30 ml nut or sesame oil;
• 25 g linden honey;
• 150 ml warm water;
• A little salt.

Using a coffee grinder, grind the seeds and flax seeds: the mixture should not be oily. In a large bowl, mix all ingredients and knead the dough. It is better to use an immersion mixer: at medium speed, kneading time is about 3 minutes. If the dough turns out very stiff, add water, if liquid, add flour.

Place the dough on the table and beat, throwing it onto the surface, for about a minute. Preheat the oven to 170 C. Line a baking tray with baking paper and sprinkle with a little flour. Divide the dough into several parts, roll each of them into a thin layer (about 1.5 mm). Use a knife to shape the crackers into the desired shape.

For taste, rye crackers can be greased with butter and sprinkled with any additive: garlic, herbs, cheese, nuts, dry berries or flax seeds, sesame seeds. Bake for about 30 minutes.

The benefits of rye baking

Rye flour is universal: it makes not only delicious bread, but also baked goods and even pizza.

Rye shortcakes, cheesecakes, biscuits, cookies and gingerbread differ from their wheat counterparts in their vitamin composition and fiber. They are easier to digest and do not lead to excess weight gain. By eating rye toast with cheese, herbs and vegetables for breakfast, you can charge your body with energy, avoid the rapid onset of hunger and improve digestion.

Bread expert blogger Natalya Petrova reveals the secret of aromatic rye crust from Switzerland.
Natalya Petrova: “When I first visited Switzerland, I was amazed by the diversity of its gastronomic landscape. Each canton boasts its own original recipe!

Once, finding myself in the canton of Valais in the very southwest of the country, I tried the local rye bread and discovered that rye loaves are not only a Russian tradition. The Swiss are proud of their bread, which has a long history. It was given the status of an AOC product, that is, controlled by origin. Typically, such a “safe conduct” is awarded to wines and cheeses. But this bread is a treasure in itself. Once upon a time, villages had one “communal” stove, and different families baked bread in it on different days. That's when this recipe appeared. This sourdough bread can be stored for a long time without going stale or spoiling. It goes well with cheeses and pate. The edges made with rye sourdough are not only very aromatic and tasty, but also healthy, because rye flour contains almost no gluten, but contains the shell of the grain itself, rich in microelements.”

Quantity: 1-2 loaves
preparation: 15 minutes (6-8 hours for the dough to ferment, 1 hour 40 minutes for dough to proof), cooking: 50 minutes

Ingredients:

For the dough:

40 g rye sourdough

100 ml water at room temperature

50 g wheat bread flour

50 g rye (peeled or whole grain) flour

for test:

200 ml water at room temperature

350 g rye flour

10 g salt

vegetable oil for greasing the bowl

rye flour for dusting and sprinkling

(you can also use rye bran)

Rye crusts recipe

1 Knead the dough and leave to ferment for 6-8 hours (can be overnight).

2 Mix the dough with water, then add rye flour, salt and knead the dough thoroughly so that there are no lumps left in it.

3 Form the dough into a ball, place in a greased bowl, cover and leave to ferment for 30-40 minutes.

4 Place the dough on a surface sprinkled with rye flour, knead, shape into a ball (or make 2 loaves), lightly roll in flour, place in a baking dish or on baking paper, seam side down. Cover with a damp towel or place in a bag and leave for final proofing for 1 hour. The dough will not increase in volume very much, but if small cracks appear on it, this indicates that it is ready for baking.

5 Preheat the oven to 240°C and bake the bread for 30-50 minutes depending on the size. Halfway through baking, reduce temperature to 210-220°C.

6 Allow the bread to cool completely before slicing and serving.

Rye crumbs

One of the easiest ways to make rye bread. A minimum of products and a minimum of effort, and the result is fragrant and beautiful edges. Convenient to take with you or serve for lunch. Rye crumbs have a low calorie content, they are made with water and do not contain any oil.

Necessary:

Rye flour - 500 g

Warm water – 450 g

Honey - 1 tsp. with a slide

Salt - 1.5 tsp.

Yeast - 13 g fresh or 5 g dry

Bran or flour for dusting.

Preparation:

Place honey and yeast in warm water (I used fresh).

Stir.

Add all the flour in parts and salt.

Knead the dough. No long kneading required. The dough will be viscous. Simply mix with a spatula or spoon. Cover and leave the dough in a warm place for 40-60 minutes. (I put it in warm water and in 30 minutes the dough came up.)

Externally, the dough does not expand much, but the pores inside are clearly visible.

Place the dough on the table, generously sprinkled with flour or bran. Bran makes working with sticky rye dough much easier.

Using your hands, flatten the dough to a thickness of 2-3 cm. If you want a lot of crust, then roll it out thinner, and if you like the crumb, then feel free to choose a thickness of 3 cm. Cut into oblong bars. I got 12 pieces.

Roll the edges of the flatbreads in bran.

Place rye flatbreads on a baking sheet. If you roll in bran, then you don’t have to grease or cover the baking sheet - they won’t burn. Leave to proof for another 30-60 minutes. (depends on the temperature in the room). Cover from airing. Prick before placing in oven.

Bake at 220-250* for 15-25 minutes. Look at your oven. Mine turned brown in 15 minutes at 230*.

The fragrant rye crumbs are ready. Cool them on a wire rack and enjoy. Bon appetit!

And this is the cut :)

Incredibly tasty and easy to prepare. For admirers of rye bread and especially for those who prefer crusty crusts to bread crumbs (especially since it is in the upper layers of bread that vitamin B is concentrated!). It's worth emphasizing that these are soft, easy-to-bite flatbreads, not crispbreads! For homemade breakfast and lunch, these Finnish Ruispala are simply irreplaceable, proven!

Ingredients for “Finnish rye crusts on sourdough”:

• (Without starter - 500) - 375 g
• (Without starter-450) - 325 ml
• (Extract, or pre-brew the malt and let it brew for 1 hour.) - 2 tbsp. l.
• (Can be replaced with honey, invert syrup or pre-dissolve sugar in water (the total amount of water is indicated)) - 2 tbsp. l.
• — 10 g
• — 2-3 tbsp. l.
• (Ground) - 1 tbsp. l.
• (Without starter - 13g pressed) - 5 g
• (----) — 250 g

Cooking time: 180 minutes

Number of servings: 16

Nutritional and energy value:

Recipe for Finnish rye crusts on sourdough:

Dissolve 100% hydrous rye sourdough in warm (30 C) water, add yeast (for sourdough lovers, it’s better to use it, as the crumb is more tender).
Sift the flour, add malt and start kneading.
I do this in the bread machine for about 8 minutes,
if you do it by hand, then use a tablespoon.
After a couple of minutes, add coriander, then salt. There is no need to knead for a long time.
Transfer the dough into a bowl with a wet spoon.
Cover with film and let rise for 1-1.5 hours.

Generously flour the work surface, lay out the dough and sprinkle it too. I do this on a plastic mat.
Roll out the dough to a thickness of 8 mm-1 cm and cut into rectangles.
I did this with a lid from a tea can.
Prick the dough rectangles in several places with a fork.
And place it on a baking sheet, generously sprinkled with flour or bran. This moment is the most difficult.
It is very difficult to transfer rye dough without spoiling the shape of the product.

Therefore, with a sharp movement I transfer the mat onto the baking sheet.

Another forming method:
Using a wet spatula, place the dough from the bucket onto a wet table.
Using a wet knife, divide into 2 parts.
With wet hands, form into round shapes.

Sprinkle a baking tray generously with flour.
Sprinkle the top of the rounds with flour.

Working with a wet table knife, separate the round piece from the work surface and, helping with the knife, turn it over onto your hand and place it on a baking sheet.
Place the rounds on a baking sheet diagonally. Press them with your hands into flat round cakes.

Use a suitable sized glass or glass to cut holes in the center of the cakes.

To form the rays, take a wooden stick (skewer), place it on the cake and press it into it, sinking it about ⅔ of the thickness of the cake.

Cover with a linen towel for 50-90 minutes. If you cook with sourdough, then approximately 90 (up to an increase of 1.5-2 times).
Spray the risen bread with cold water from a spray bottle and sprinkle with bran,
then put it in an oven preheated to 200 C, after a couple of minutes reduce it to 180 C for 12-15 minutes.
The most crucial moment! – it’s important not to overcook the tops – they should remain soft!

I warn you, do not bake on paper, the cakes stick very much. It’s easier to remove even the best imported paper from the baking sheet with a spatula than it takes an hour to tear it off piece by piece!
If you have silicone baking mats, this will probably work out great.

Cool the finished cakes on a wire rack, wrapped in a towel.
Based on the rays, you can easily break off a piece.
This is true Finnish molding.
This type of rye bread used to be baked in villages. And the holes were cut not for beauty, but so that the cakes could be stored under the ceiling, strung on a pole. Anyone who watched the movie "For Matches" may remember.
Eat for your health!

I tried it with 50 g! sesame or sunflower seeds
and a little less malt: very aromatic!
It seemed to me that such classic additives as malt and coriander were simply necessary for both color and taste. True, I am a fan of Borodinsky, and the pink mushrooms in the photo are from the same series... We really liked it. Not a single bread has disappeared from us so quickly!

And once again - don’t dry it out! Otherwise, you won’t bite off pieces, but tear them off like rubber – that’s how 100% rye dough is! You can mix rye and wheat flour, approximately 2:1. Then the dough will be easier to work with.
A huge scope for creativity opens up before you. Everyone will find their own version of this wonderful pastry.

Bon appetit!

This recipe is primarily addressed to those who are planning or are already in the process of breeding rye sourdough. Measuring out flour and water every day is a rather boring task, a routine that you need to go through in order to start baking your own black bread, but the path can be made more interesting and even shorter if, without waiting for the starter to gain full strength, you bake from it already in the process of hatching something tasty, for example, bread crumbs. Join us!

For the recipe you will need:

700 g of sourdough (420 g of water and 280 g of flour), formed in the process of breeding rye starter (recipe for breeding rye starter)

5 g instant yeast SAF moment in a red packet

120 g rye flour

100 g of wheat flour (when kneading, I needed to add 50 g into the dough)

PREPARATION:

Sequentially add dry yeast and salt to the starter, stir until completely dispersed, and then stir in the rye and wheat flour. If the dough turns out too soft or watery, add a little more flour (I needed 50 g of wheat). Having achieved the desired consistency, knead the dough directly in the bowl for 2-3 minutes until smooth, then cover and leave warm for 1-1.5 hours.

Knead the dough again for 2-3 minutes, and then divide depending on the desired size of the bread edges. I divided it into 10 parts. Rye dough is sticky, so when working with it, wet your hands in water or vegetable oil. From each piece, form a cake about 1.5 cm thick. Place the formed cakes loosely on baking sheets lined with baking paper. Since rye dough is very sticky, the paper can be additionally sprinkled with flour.

Cover the formed edges and leave in a warm place until they increase in volume by 1.5–2 times. Before baking, prick the edges very carefully with a fork and then sprinkle with cold water.

Bake in a well-heated oven without additional steam. Before placing the bread in the oven, preheat the oven to 270–280°C, immediately after planting, set it to 250°C, and after 3–5 minutes, reduce to 220°C and bake until fully cooked. In total, the edges are baked for about 20 minutes. Place freshly baked bread on a wire rack and let cool completely.

Enjoy your meal!

If you already have active mature rye sourdough, then you first need to increase its quantity to 560 g, then dilute 140 g of water and then follow the main recipe.