Ruispala rye humps

Category: Sourdough bread
Kitchen: finnish
Ruispala rye humps

Ingredients

rye flour / without sourdough 375 g / 500 g
warm water / without sourdough 325 ml / 450 ml
lactic acid sourdough ferment (100% hydr.) 250 g
pressed yeast 13 g
liquid malt (extract) 1 st. l.
syrup 1 st. l.
salt 10 g
bran 2 tbsp. l.
freshly ground coriander 1 st. l.

Cooking method

  • For lovers of rye breads and especially for those who prefer crusty crust to bread crumb (especially since vitamin B is concentrated in the top layers of bread!). It is worth emphasizing that these are soft, easy-to-bite tortillas, not crisp bread!
  • And for distant wanderings, these Finnish Ruispalas are simply irreplaceable, checked!
  • And school sandwiches from such humpbacks will not crumble!
  • The recipe is as elementary as carbon - but in this case the result is not graphite, but diamond!
  • So:
  • Dissolve molasses and malt in warm (30-32 C) water, add yeast and 3 tbsp. l. flour ..
  • If you, like me, love a rich sourdough taste, add your sourdough at this stage and only then start kneading with the gradual addition of the remaining flour and freshly ground, or even better, coriander pounded in a mortar. Add salt at the very end
  • Transfer the dough to a bowl, cover with plastic wrap and let it rise within 1 hour.
  • Sprinkle generously with flour on the work surface, spread the dough and sprinkle it too.
  • We roll out the dough with a thickness of 5-6 mm (as in the photo; although 1 cm is also excellent; I have a rolling pin with removable stops of 2, 6 and 10 mm) and cut into rectangles.
  • We prick the dough rectangles in several places with a fork or something else, for example, I used a toothed comb to emboss the creams on the cakes.
  • And put it on a baking sheet.
  • Cover with a linen towel for 40 minutes.
  • Lubricate or sprinkle the bread that has come up with cold water from a spray bottle and put it in an oven preheated to 200 C for 15-20 minutes.
  • The most crucial moment! - it is important not to overexpose the peaks - they must remain soft!
  • Cool on a wire rack.

The dish is designed for

0.6 mm - 16 pcs; 1 cm - 12 pcs

Time for preparing:

3 hours

Note

Source here: 🔗.

Thank you very much CARINE for this wonderful recipe.

In the recipe, wallpaper flour; I have it only in sourdough, the rest is peeled.

You can replace molasses with dark honey, malt with leavened wort, or brew dry malt.

My sourdough sourdough from Admin, and its presence did not change the amount of yeast in the recipe.

The dough turns out to be seemingly liquid-soft, very sticky, do not be tempted to add flour: during rolling on the table, the dough will take more - but just by itself, and not thanks to interference-folding in an envelope - this is not required!

Karina has a dough thickness of 2.5 - 3 cm, it seemed to me a bit too much, well, who among the lovers of humpbacks cuts off a soooo thick slice? !! I tried 1cm - also not bad, there is, of course, more crumb…. But about 2 it seemed inconvenient to eat ... you need to cut it, crumbs ... But you can experiment!

To make the rectangles neat and beautiful, I cut them out with a lid from an iron tea can (size 10cm x 7cm)

And one more important (for me!) Moment - to change the excessive plasticity of the crust, I added bran. It turns out quite well with crushed seeds, nuts, sesame seeds ...

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

And once again - do not overdry! Otherwise, you will not bite off the pieces, but tear off like rubber - that is how it is 100% - rye dough! And if you want to crunch, try to make it according to the recipe from Milvok yeast-free rye bread

And I also want to offer my version for sandwiches olive-almond paste with capers

About the spices that I use

I will repeat for those who are familiar with my recipes for the first time:
For me, everything in this world is filled with meaning, like a Russian nesting doll - you open one by one, and you see that it's too early to stop
Likewise, spices are not just a delight in taste and aroma, they are a means that can help our body fix something, fill something with something ... Why stuff your body with artificial vitamins and minerals when it is enough to deal with your spices ...

For example, coriander seeds are rich in magnesium and vitamin C; in Indian Ayurveda (much more ancient than Chinese medicine), it was used for inflammation of the kidneys and gall, to remove toxins, lower blood cholesterol ...

And coriander tea (1 teaspoon seeds per glass of boiling water) is a good help for colds (with lemon) and for heartburn, and for cleansing the skin (with regular use)

And although coriander is not one of the most powerful and potent medicines, I love it for its mildness without side effects and great taste!

Nagira
Celfh, thanks for rating the photo

What is there, we have on HP. ru, you won’t learn. I generally held my husband’s camera a couple of times (over 6 years), clicked something, my husband immediately erased it and read the lecture. And I didn’t know about these exposure-exposures ... And I didn’t understand anything

And when I thought about my Temko, I realized I can, I can’t, but I have to ... I studied (and am still learning) to frame a frame, I dealt with light ... but I still shoot on the machine. I like to tinker with the composition more to make the eye happy.

And then the question of caption on the photo arose and I had to immerse myself in Photoshop, but I don't work there with color-light-contrast: at first my husband tried to show how to lighten, if it turned out darker than I wanted, and then I realized - I am hopeless I do not see the edge, where it would be nice to stop ... Therefore, I try to initially get normal photos, at least I click a hundred frames ... But the captions, the combination of several photos into one - I like
milvok
It's great that you are talking about Ayurveda. I am also for! It helps you approach fasting more meaningfully so that you don't have problems with bloating, constipation, colds, etc.
Nagira
milvok, Thank you!

: girl_red: Do you fast according to Ayurvedic recommendations?
vera100865
I am still a beginner and I don’t know how to make leaven, or rather I haven’t tried it yet, but without leaven such edges are possible or this is hopeless
Nagira
vera100865, sure you may!
I’m sorry if I incomprehensibly wrote in the recipe this is only the second of the ones exposed by me ... And the syllable and presentation, so that everything is extremely clear - we still need to work out.

I tried to give an option without sourdough: in the ingredients, the quantity is indicated by /, if without sourdough.

flour / without sourdough 375 g / 500 g

- this means that without sourdough you need 500 grams of flour and, accordingly, 450 ml of water; and the yeast is the same amount - 13 g, because the leaven is here for taste, and she will not have time to raise the dough

So bake, the recipe is simple, I seem to have described all the nuances, but if anything - ask
vera100865
Thank you, I'll try tomorrow, very much I adore beauties, well, they bite if they buy for the whole family.
Olga-a
As a beginner, I have a question in recipes: dry sourdough, here is molasses, malt. Where to buy them? Today I looked through all the shelves in the supermarket and did not find them. Thank you.
Nagira
Olga,: flowers: fellow countrymen will tell you, click here Kiev

vera100865, and I have not seen such on sale only crackers ... and these are soft, although they can be made thinner and held until crisp. In general, in my note there is an active link to the recipe (not mine) of yeast-free crispy bread ...
vera100865
No, we sell rye edges, they are exactly soft, and there are rye and wheat, they are soft, I'm very good.I like them, now I don't have them, and I still don't know how to insert pictures.
These are not croutons, for soup and second, and with tea with honey
Crochet
Quote: vera100865

No, we sell rye edges
We also have, for example, such rye-wheat

Ruispala rye humps

In general, there is an assortment of beauties in the store. True, the composition there is still the same:

Ingredients: water, peeled bakery rye flour, wheat flour
bakery of the first grade, fermented rye malt, bran
wheat, potato flakes, wheat gluten, extract
malt, molasses, table salt, baker's yeast, mix
for bread (wheat flour, wheat gluten, malt flour,
emulsifiers - calcium lactylates and E471, dextrose, thickener - gum
guar, acidity regulator - sodium acetate, antioxidant -
ascorbic acid, enzyme - amylase), coriander.


So it's better we ourselves, at home, with our own hands!
vera100865
That's it, I meant them, well, I love them, I like their smell and sour taste. Wheat turns out, but I'm not very fond of it, but I am still not friends with rye bread, I tried it 2 times, once like a pebble, the other was not baked. But I will learn.
Nagira
Girls I have never seen such bread! Which does not mean that they are not being sold ...

Quote: vera100865

and I am not friends with rye bread yet, I tried it 2 times once like a pebble, the other was not baked. But I will learn.

vera100865, with these crumpets - everything is much simpler, yeast / sourdough raises a small amount of dough much easier and faster. ...
Crochet
Nagirochka
I will definitely bake humpbacks according to your recipe! In the next few days, I have a terrible love of such rye things! I was a "hat", I didn't immediately see that they can only be baked with yeast, without sourdough ... Big ... no, thank you so much for the recipe, and ... wait with the report!
Nagira
Krosha Inna, I am glad that I liked the recipe, I will wait for the photo! Or a word
vera100865
Today I cooked these edges. DELICIOUS
I tried them hot at first, not very much, I even grew up, left them to rest and went up to them after 2 hours, cut them and tasted them, then it was delicious. I forgot that rye bread still comes out after baking. (The only thing, somewhere I messed up, my paper stuck to the rye layer in some places, but I scraped it off slowly) You spread it on a piece with soup and tea with honey.
I didn’t have molasses, I put honey, I don’t know if it made the recipe worse, everything else was one to one, and my son and his friend liked it. I will do it unambiguously.
Omela
Quote: vera100865

(The only thing, somewhere I messed up, my paper stuck somewhere to the rye layer, but I scraped it off slowly)
Is not a fact!! Maybe it's the paper !!! I also had this with one paper, now I buy only checked!
vera100865
m. b. but pies and pies, cookies don't stick either, though I haven't baked bread in the oven yet.
Nagira
vera100865how quickly you mastered a new recipe

And it is better not to use paper Yesterday the same rake came

I usually bake on thin silicone mats (for baking, not for rolling, they are thick and when heated they go in waves, spoiling the bottom of the baking). Yesterday I started a double rate, but there are two rugs! I put paper on the 3rd baking sheet, nothing on the 4th ...
As a result, they stuck to the 3rd and 4th, but it was more hopeless to the paper, until I remembered: turn the pastries upside down and cover them with a wet, not strongly wrung-out towel for 5-10 minutes. It worked, separated at once! And from a bare baking sheet she picked up a metal knife-spatula for a cake.

And I understood why they stuck! After all, the bottom of the humpbacks is in flour, they should not stick BUT - when we moisten them, along the perimeter of the humpbacks, water combines with flour into a paste, and when baking it dries like glue. In any case, my peaks stuck precisely along the edges.

Buy two more rugs
vera100865
To say that she quickly mastered, or to say nothing.
I just took the laptop with me to the kitchen and without writing anything out of it right away, they have already devoured everything, we urgently need to repeat it. We have problems with malt, there were 2 sachets of kvass, after the edges we ran out, or rather today we run out
Nagira
vera100865, great that quick and easy, and what the family liked!
And what ends is better than disappearing idle
No photo?
vera100865
I am a very teapot and have not yet learned how to exhibit photos
Today we arrived from the dacha, there were bags for kvass, the wort had dried up a bit, but I don't care, tomorrow when I still spend some time with myself.
Nagira
vera100865, it's great that you liked the crumpets so much
And here many started as teapots.Look into this Temka, they explain it simply and easily - click on the green phrase and you will be taken to the topic
How to insert a photo into your message
vera100865
Yes, Nagirochka put the udder on these edges, already baked it 2 times, only now just once, I turn it over and on top of a wet cloth. ... and add there French, and pepper, and ground cumin.
Thanks again
Nagira
vera100865, we ourselves got hooked on the humps! what a fan of Borodinsky I am, and now I bake it once every three pink
Sparkle
Good day! Can they be made without yeast? Pure sourdough? And then we have already stopped eating yeast bread, and the edges are my dream .. And can you tell me about how the recipe will change? I'm not afraid of experiments, but so far there is very little experimental base. So if someone from experienced bakers can figure it out on their own eye I will be very grateful!
Nagira
Sparkle
Elena, welcome!
Thanks for your interest in the recipe
In the recipe I gave the proportions for the starter version. mk-rye sourdough from Admin, 1:1
You just need to: 1 - do not put the yeast and 2 - give the dough TWICE longer proofing (in a bowl after kneading - until doubled; and after cutting on a baking sheet under a towel). I do not know how strong your leaven is, here you will have to experiment. The main thing is to remember that these peaks should not initially be chubby chunks, so a slight rise is enough for them on a baking sheet. If in a recipe with yeast 40 minutes are given for this, then with sourdough, you yourself understand, it will not work faster. From this and proceed. Good luck Elena!
Sparkle
Irina, thank you very much, I will try!
My leaven is about a week. But either she's still weak, or it's cold here, or my hands are crooked, or maybe all together, but I can't get bread on her at all. Maybe at least the crust will turn out? The crusts of the breads are very good, but the crumb is poor. Now I'm going to talk in Temka about leaven, maybe they'll tell you!
As I try, I will definitely unsubscribe!
Sparkle
Irin, how can you replace molasses? I can't find her in the shops, and there is no way to travel far ..
And malt extract = malt concentrate or are they two different things?
Nagira
Sparkle
Lena, in rye bread it is perfectly acceptable to replace molasses with honey. It also contributes to the formation of a certain crumb structure and slows down staling, like molasses.
Lena, I thought that you - residents of metropolitan cities - have access to much more than we do. You should have an order of magnitude more online stores with home delivery ... or am I wrong? ..
Sparkle
Irina, thank you! I was having fun in the evening. Initially, I inattentively read the recipe and description, and eventually the questions. And in the first post everything is written.
The peaks turned out to be excellent! But the taste of honey is felt. I'll try with molasses on the trail. time.
The main difficulties were with rolling out the dough! I had to pour sooo much flour on the table. And all the same, here and there it stuck to the table .. Next time I will make "lined peaks": I will immediately roll out on paper and bake with one big peck)) ..
Yes, by the way, I haven't dared to do without yeast yet .. My leaven is too lazy. In general, it hardly lifts bread. I don’t know what to do with it. I settled her on the windowsill and feed her 2 times a day. Maybe it will disperse ...

Irin, but the question is: what molasses do you use? Caramel or maltose?
And there are a lot of stores, yes, but all the money is asked for delivery, but it's a pity .. Or you need to recruit a large amount. In the meantime, I have nothing to recruit in such quantity: I just got involved in this business.
Nagira
Lena, with a start!
I wrote about the sticky dough, and about the table generously sprinkled with flour before rolling ... that's how it is ... You just tasted and felt the dough, next. times it will be easier
I do not roll out the whole dough at once, and under a small piece it is easier to control the amount of flour for burning. And I transfer the cut tops themselves to a baking sheet with a thin plastic scraper for dough.
But I don't know how the dough will behave in a large pile.
Here, after all, the meaning of the recipe is a portioned piece with a crust, which is not enough in an ordinary loaf for all lovers
For a larger amount of dough (when baking), you will need more yeast - one and a half times, and if you like it more puffy - then twice.

Lena, I didn't answer about malt - yes, concentrate = extract.
And you can put less honey if you feel so much

And about the leaven: I'm terribly sorry that she doesn't make you happy!
Definitely something went wrong in her ... if I were you, I would try to start a new one. Do you have a place that is always warm? To start the process, you need T at least 25 grams. S. As I already wrote, this place is on the refrigerator against the wall: between the wall and the refrigerator warm air circulates from the refrigerator motor. And until the leaven is active, do not put it in a cool place.

And I used different molasses - what was on sale at that time, although it is believed that maltose is good for bread.
And there are a lot of shops, yes, but all the money is asked for delivery, but it's a pity ... Or you need to recruit for a large amount. In the meantime, I have nothing to recruit in such quantity: I just got involved in this business.
And when ordering, I beat myself in order to cut down on so much appetite! We have free delivery from 1.5 tons.
Sparkle
Thank you!
No, Irin, I do not want a thick hump, but a large thin pancake, which then simply breaks into the eye with my hands or is cut with a knife into the same portioned pieces .. I do not think that something will fundamentally change.

And about the leaven, I don't even know .. Maybe it's because we are cold all the time? Our kitchen is about 20 degrees. And it seems to me that the problem is not in the leaven, but in the impossibility of creating normal conditions for proving the dough. After all, the dough needs warmth. I will buy a heating pad, apparently.
Now the leaven lives in my kitchen, not in the refrigerator, let's see. If I continue to be lazy as well, I will start a new one .. And while I will torment this)!

But in the description about maltose on the site domakhlab write that maltose is for wheat bread, and caramel, in particular in Borodino, is used .. All this is curious))!
Crochet
Irishka, Pasiba !!!

Ruispala rye humps

There are never many of these humpsa !!!

My humps in 10 minutes at 220 gr. (convection) the infusions are made dark, which is more to keep them in the oven well, just no way, but they bake perfectly, yes !!!

Tincturea everything is simple and fast !!! The most sho no lazy recipe !!!

I really don't bother with slicing, I just divide the layer with a scraper for dough, as God puts on my soul and fthis ...

ANGELINA BLACKmore
Hello!!!
The recipe was very interesting ... because pink salmon are always held in high esteem.
But a loaf has few of them ... Therefore, I rolled up my sleeves and began to multiply the number of edges in principle ...
Baked without yeast. And it turned out yummy, I'll tell you ...
I put it in the far corner of the refrigerator and I don't give it to anyone ...
She cut sticky dough differently than the author.
I took the dough that came up with a wet spoon, separately breaded each flat cake in rye flour and put it on a counter.
1 cm thick, 12 pieces turned out.
This is how they are with me
Ruispala rye humps
Pampushechka
Quote: vera100865
(The only thing, somewhere I messed up, my paper stuck somewhere to the rye layer, but I scraped it off slowly)
And I could not scrape off all the stuck paper. They ate it along with the paper.
Nagira
Pampushechka, glad that you liked the paper too
Just below the post you quoted, I wrote about my experience with paper, and what to do to make it easier to shoot if it stuck:

Quote: Nagira
It’s better not to use paper. Yesterday I got on the same rake

I usually bake on thin silicone rugs (for baking, not for rolling, they are thick and when heated they go in waves, spoiling the bottom of the baking). Yesterday I started a double rate, but there are two rugs! put paper on the 3rd baking sheet, nothing on the 4th ...
As a result, they stuck to the 3rd and 4th, but it was more hopeless to the paper, until I remembered: you need to turn the pastries upside down and cover with a wet, not strongly wrung-out towel for 5-10 minutes. It worked, separated at once! And from a bare baking sheet she picked up a metal knife-spatula for a cake.

And I understood why they stuck! After all, the bottom of the humpbacks is in flour, they should not stick BUT - when we moisten them, along the perimeter of the humpbacks, water combines with flour into a paste, and when baking it dries like glue. In any case, my peaks stuck precisely along the edges.

I will buy two more rugs
ANGELINA BLACKmore
Quote: Nagira
I bake on thin silicone rugs
Yes, exactly, rugs are our FSE!
But I also bake on thick ones, when there is a shortage, normal, there are no waves)))
I can't lag behind these edges for more than one month ..... I'll bake some kind of loaf and again close the edges))) And they turn out great without yeast.
Crochet
Quote: ANGELINA BLACKmore
they turn out great even without yeast

Natasha, with leaven?
Nagira
Quote: ANGELINA BLACKmore
Moreover, they are great without yeast.
Quote: Krosh
Natasha, with leaven?
I have the same question
Because I initially had a double recipe: in the Ingredients, the proportions are given both with sourdough and with purchased yeast, although I myself have not tried such thin breads with one sourdough, but for me something is not right ...
Although I think this clarification "without yeast" is more about chemical. baking powder, because our starter cultures are the same yeast, but not strained like factory yeast, and also MKB

ANGELINA BLACKmore, I'm glad that you are so fond of pink salmon
ANGELINA BLACKmore
I have eternal rye sourdough (wheat is also on the farm)
Yeast as a product is not categorically used.
And the sourdough edges have awesome taste IMHO.
Now I am nowhere without leaven ..... I bake in a day or two. Either black bread, or buns. Delicious !!!
Nagira
ANGELINA BLACKmore
Natasha, I see. So you just put it so conditionally that without yeast
I also try to use sourdough everywhere, in the sense - not only in bread, but also in pies and pizza
she gives an extraordinary taste, filled with such it turns out ...
But in pure rye, like here, and even with such not soft cutting, I add yeast, often much less than in the recipe - here I really feel the strength of the leaven ...
And at first I had sourdough rye sourdough, and then I discovered a funky one that does not give excess sourness to wheat bread (my husband does not eat such) - Vendemiya sourdough from dough on grape must... I start it in the fall and use it until the summer (I take a break in the summer because of the heat). For rye - I overfeed with rye flour.
ANGELINA BLACKmore
Quote: Nagira
does not give excess sourness to wheat bread
When I need to cut the sourness, I add soda. It does not conflict with leaven.
kirch
Ira, I finally bought malt and molasses and I can bake the edges. My malt is dry and, as I understand it, needs to be brewed. How much water should you brew and take this water out of the total?
Crochet
Quote: kirch
My malt is dry and, as I understand it, needs to be brewed.

Lyudochka, I baked these crustaceans with both dry and brewed malt, delicious in any way !!!

Quote: kirch
How much water should you brew and take this water out of the total?

Lyudochka, we take water from the total, the amount of water is not important) (I do approximately 1: 2), you still subtract it from the total amount, pour in enough so that the malt has something to steam up)) ...
kirch
Inna, Kroshik, I didn't succeed. Yesterday I baked. For some reason, it took much less flour.The edges turned out to be as if not baked and tasteless. You cut with a knife and the crumb sticks to the knife. Was upset
Nagira
kirch, Lyudmila, sorry I left on the 1st and only returned today (not for long).
I wish you had something with the recipe
Let's deal with mistakes
Quote: kirch

For some reason, it took much less flour. The edges turned out to be as if not baked and tasteless. You cut with a knife and the crumb sticks to the knife.
I think you missed something while reading - well, it can't go less 500 grams of flour per 450 ml of liquid! And so the dough turns out to be liquid, the recipe says that when forming bread - "Generously sprinkle flour on the work surface "(despite the fact that the flour indicated in the recipe has gone into the dough kneading), because otherwise, without a generous burst of additional flour, you cannot cut the dough ...
That is, your dough turned out to be steep with a ratio of 500 grams of flour to 450 ml of water? and that's why it wasn't baked?
Is yeast prescription?
kirch
Ira, I myself was surprised why I still have flour. Maybe I made a mistake with the liquid and measured less of it, I was already thinking it over. Put the yeast according to the recipe. The truth was molded differently, I spied on Irina on the website "Stove at Home". I sculpted a hump with wet hands, there was no way to roll. And I didn't like the taste, it was somehow bitter, I wanted to throw it away. But I tried it somewhere in a day - and the taste is even nothing. I think we'll eat it all the same. And the husband did not understand at all that something was wrong with them. I will definitely bake again. Yes, the dough was not steep, I did not pour all the flour. I am just starting to bake rye bread with malt and molasses, I hope I learn
Nagira
Luda, you probably still have a mistake with the amount of water ...
And yes, it's difficult to sculpt it, but with additional flour it's a completely rolling dough, it's not the first year I've been baking, and I'm just repeating this recipe that has long been taken root by many
The author of Karina's recipe from the already closed Karina-forum had humpbacks generally 2.5-3 cm thick, and baked ... You need to try this experiment more than once with experience, you will understand what and how ...
And the bitterness is most likely something with malt ...
kirch
Ira, thanks. I will definitely try again. The bitterness has disappeared.

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