Finnish sour rye tortillas

Category: Bakery products
Kitchen: finnish
Finnish sour rye tortillas

Ingredients

Kefir (I have an old fermented baked milk) 90 ml
Honey 1h l.
Vegetable oil 1h l.
Cottage cheese 160 g
Rye flour 200 g
Salt 2 \ 3h. l.
Soda 2 \ 3h. l.

Cooking method

  • Mix kefir, honey and vegetable oil. Add cottage cheese and beat the mixture with a blender until smooth.
  • Combine flour with salt and soda, pour into curd-kefir mass, mix. The dough is very sticky, but you don't need to knead it for a long time, the main thing is that the flour "gets wet". Form a ball (if necessary, moisten your hands with water), wrap it with cling film and refrigerate for 15-20 minutes.
  • After the specified time has elapsed, put the dough on a thickly floured surface, sprinkle with flour on top and roll out a layer 1.5 cm thick. I rolled it out a bit thin.
  • Cut into a mug (I cut it with a glass), transfer to a baking sheet covered with paper, prick with a fork and bake in a preheated oven at 180 ° C for 25-35 minutes. The exact time depends on your oven.
  • Serve warm.
  • Finnish sour rye tortillas
  • Finnish sour rye tortillas
  • I don’t bake rye bread because we don’t eat it. But sometimes you want it with herring, bacon or pickled cucumber. And the husband loves with milk and honey. Therefore, for me, the option of cakes is the most optimal. They are done quickly. It turns out delicious.
  • I apologize for the fallen horizon, I just can't adjust the tripod.


The dish is designed for

10 cakes

Note

Original recipe: 🔗

Gala
Fine! And we mainly eat rye
Wonderful cakes! I'll bake it.
Thank you, Оmela
Omela
Galya, I will be glad if you like it!
Albina
Very good alternative to rye bread and quickly I take it into service
lu_estrada
Mistletochka, you can already rejoice, I fell in love with cakes! Now I’ll sour fresh milk, and on the weekend I’ll make cakes. Thank you.
Omela
Albina, Ludmila, Thank you! Be sure to bake. On the second day, they became even tastier. : nyam: I wrote down the recipe to myself in "favorites".
Gala
Оmel, I'm getting close to your cakes.
What kind of rye flour did you take, peeled or whole-ground?
Omela
Galina, rough. From such

Finnish sour rye tortillas
Gala
Yeah thanks!
Omela
Gala
Omel, is it your birthday today ?! Congratulations!
And I just baked your rye cakes and came to report. We liked it very much, we generally really love rye pastries.
Peeled rye and whole grain rye took 50 to 50 flour.

Finnish sour rye tortillas Finnish sour rye tortillas
Omela
Galya, super cakes turned out! Glad you liked it! Thank you for your congratulations!
Ligra
Omela, interesting cakes, bookmarked. Happy birthday
Galleon-6
Anna1957
Mistletoe, with pleasure you will be happy with the cakes. The cakes were impressed.
Omela
Ligra, Galleon-6, Anna1957, Thank you!
MariS
Xunand I tasted the tortillas!
I remembered the forgotten taste of rye cakes from a Soviet bakery ...

Finnish sour rye tortillas Finnish sour rye tortillas
I will bake again and again, thanks! And yet, it is very convenient to bake such in the country when you need it urgently. With curd cheese and herbs - just super!

Ksyushenka, with the past you DR! Be happy - everything is in your hands!
Omela
Marina, Thank you for your congratulations! : rose: Glad we liked the cakes! I fell in love with them too.
mama v kube
And if you replace flour with wheat? I just don't have rye bread, and I don't really like rye bread, but the recipe for flat cakes is nra. Has someone tried it? I'm a teapot in baked goods. Will the properties of the dough change from flour replacement?
Omela
Quote: mama v kube
Will the properties of the dough change from flour replacement?
mama v kubewill certainly change. Rye takes much more water. I can't even imagine what it might look like with wheat flour.
Gala
Little, well, what a beauty these are your cakes! Here's another baked one This has become my permanent recipe. This time I have whole grain rye flour 120 gr - peeled rye flour 80 gr.
Omela
Galya, I'm glad the recipe stuck. I saw the name in the message feed and did not even remember that this was my recipe.))) I just went in for thanks.
| Alexandra |
The cakes taste like a miracle, real rye, it's a pity I did a bit of a mess with baking - I haven't made friends with my oven yet, and in the middle of baking it seemed to me that they would not turn red, I decided to set the temperature to 190, and they dried out outside. Tomorrow I will be corrected.
sweetka
rolling oily little eyes and rubbing their hands: khe-khe ... and these are on my turn in the near future.
Omela
Sasha, glad you liked it! And yes, you have to get used to the oven.

Svetka, for your future cakes!
sweetka
I still want to make beer. but not yet. the beer ends before the dough starts.
Omela
Quote: sweetka
I also want to make on beer
Bozhezhtymoy .. beer with cottage cheese ... Finns nervously smoke on the sidelines !!!!
sweetka
no, there is a beer tavo ... with flour. without cottage cheese. you have cottage cheese. but no beer. in short, there is no perfection in the world.
Omela
Fuh .. I thought these cakes were on beer !!!
sweetka
Melik, well, what are you so dergaissi. Well, you have a recipe for kefir, but if you replace it with beer, then completely. I often make pancakes on beer - they have such a bread duuuuuuh, mnyam.
sweetka
Well, I made them yesterday! but tell me, Omelochka, you have them smooth and glossy on top. You are not specifically talking about icing, are you? You just want yours to be prettier than everyone else, right? You're so cunning, aren't you? So all your treacherous plans have succeeded! My top is rough, patchy and blistered, damn it.
About taste. When I tried the first one (not baked) I was just in a stupor: both in taste and in consistency, and most importantly in smell - it was fermented silage from a silo pit! Good brains were enough to shove the cookie back again. I was upset ... But when I did finish it, it was a completely different matter. So what do you wash them with?
Omela
Quote: sweetka
it was a fermented silage from a silo pit!
Now I'm in a stupor - how do you know about the taste of fermented silage ???

Quote: sweetka
So what do you wash them with?
Svetik, I don't remember. Mabut milk and smeared. and so that they are not rough, it is necessary to mold with wet hands.
sweetka
Quote: Omela

Now I'm in a stupor - how do you know about the taste of fermented silage ???
(He quickly hides his hooves behind his back, and covers the bottom pair with a skirt) Yaaaaaa about the taste of silage?!?!? How should I know?! I don't even know the word, let alone the taste of it. yoke. yogo ...
There is no milk. How else can you spread them?
Omela
Quote: sweetka
How else can you spread them?
Sweet tea. But this must be smeared before baking.
sweetka
exactly! sugar water. they are brown anyway, so the tea will not give them color.
Anna1957
Little one, and if you try a princess with a big cake? Not?
Omela
Anya, mine is still in the box, I haven't tried it. So I can't even imagine. how she bakes. But judging by the fact that the girls baked in it (loaves, cheesecakes, etc.), I think it should work out. only I would still make small cakes.
Marina_K
Well, yummy, Omela, your cakes. Fast and tasty. Especially for breakfast with cold milk.
Omela
Marina, glad you liked it.)
Sweetheart
Ksyusha, can you not add honey?
Omela
Tanechka, do not add.
Sweetheart
and nothing needs to be replaced?
Omela
Look at the consistency of the dough, if it is thick, then kefir 1 hour. l. add.)
Sweetheart
Thank you. tomorrow I'll go for kefir) they liked me)))
Omela
Good luck!
Helena
Omela, thanks for the cake recipe! They are very tasty. They are good, both with soup and with tea.

Finnish sour rye tortillas

Finnish sour rye tortillas
Omela
Helena, what a beauty!!! Glad you liked! And thanks for such wonderful photos!

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