Rye cheese crunchy breads

Category: Healthy eating
Rye cheese crunchy breads

Ingredients

water 100 ml
* active starter culture (or dry yeast 5 grams) 30 g
sunflower oil, vegetable 30 ml
salt, sugar 1 tsp.
sesame seeds, poppy seeds, cumin, chili, turmeric, herbs at will and taste
wheat flour, rye flour 220 g (110 g each)
bran 1-2 tbsp. l.
cheese 100 g

Cooking method

  • The breads turned out to be very well-fed, crispy, and if you add various seasonings, it will be a healthy alternative to chips!
  • Rye cheese crunchy breads
  • Preparation:
  • 1. Dilute the leaven in water (* I took the leaven out of the refrigerator in advance and let it stand warm for 1 hour)
  • 2. Pour in vegetable oil, add salt, sugar, seasonings - whatever you want. (I added a little red chili)
  • 3. Add cheese, grated on a fine grater
  • 4. Pour in the bran, a third of the flour, knead the sticky dough.
  • 5. Sift the remaining flour onto the table and knead the dough until soft and not sticky to your hands.
  • 6. Leave the bun to rest for an hour.
  • 7. Roll out the dough thinly - about 3 mm, The thinner - the more crunch, but this is also not for everybody.
  • Cut as you please and transfer to a sheet.
  • * I rolled the dough right on baking paper and sprinkled with sesame seeds, walked with a rolling pin again so that it crumbled less.
  • 8. Bake for 15 minutes. at 200 C until lightly browned.
  • 9. You can eat after cooling down completely.
  • Bon appetit, nutrition and health!
  • Rye cheese crunchy breadsRye cheese crunchy breadsRye cheese crunchy breadsRye cheese crunchy breads

Note

These crispbreads are best designed for the greatest benefit to the human body.
Because the flour full of B vitamins, which support the thyroid gland, strengthen the nervous system, and have a beneficial effect on the condition of the skin and hair. And the lack of such important minerals as calcium, vitamins A, C and D will fill CHEESE, vegetable oil and sesame seeds.
Rye flour, surpasses the content of wheat flour of calcium, phosphorus, magnesium, potassium and 40% more iron. However, wheat flour is ahead of rye in the content of vitamin E, which maintains the excellent condition of the muscles of the skeleton and heart.
Bran will help cleanse the intestines, remove toxins, toxins from the body.
A leaven will supplement these breads with valuable micro and macro elements, essential vitamins, minerals and will help the bread to be absorbed more easily due to fermentation.
The fact is that cereal grains contain a special natural preservative that extends the shelf life of the grain, and at the same time, prevents its absorption.
It is possible to neutralize the effect of the preservative by fermentation, i.e. fermentation.
In addition, sourdough has one more unique property: sourdough bread is practically not susceptible to mold damage. So, yeast bread is often moldy on the second or third day, while leavened bread simply stale. The acidic environment of the starter culture kills pathogenic microflora without affecting beneficial cultures.
So, these loaves can be stored (if necessary) for a month or even more without losing their useful properties ...

Trishka
AnaMost, Anya, I'm the first for a tasty treat!
Dragged in!
Musenovna
An interesting recipe. And what kind of wheat flour is better to take of the highest grade or whole grain is it possible ?!
Musenovna
And another question, how is an active leaven? I am a beginner starter user. There is rye, but has not yet used it other than bread.
AnaMost
Ksyusha, come in, pour some tea
Katerina, about the leaven - an explanation in the preparation text (highlighted in red) .. In general, it should be ready, mobile, with bubbles (you can see it well in a transparent jar), not just from the cold, standing warm ..
And whole-grain flour is healthier, but you can also use high-quality flour, then its quantity may slightly change upward, the option is to add more bran then ..
I make whole grain myself - wheat groats are sold in stores - I grind it in a coffee grinder - and here's a whole grain flour for you.
AnaMost
tumanofaaaa, - at the expense of the name - I wanted such an intricate name - because I came up with the main part of the recipe myself ...
Rada-dms
AnaMost, an interesting recipe, thanks!
Musenovna
Anya, thanks for the recipe, it turned out very tasty, but I will roll it out thinner
NataliARH
Musenovnato last longer?

Anya, a healthy snack
Trishka
AnaMost, Anyuta, thanks for the "crisps".
Fly away instead of chips on "URA". ...

Rye cheese crunchy breads

True, it took me 80 grams of flour. less .

AnaMost
Ksyusha, Lovely crunchies came out!
Did you like the taste?
My husband didn’t like it, I’m thinking of making some more with wheat flour ...
Trishka
AnaMost, Anh, well, yummy!
We are hamster instead of seeds-chips!
Thank you again, but you definitely need to try it from wheat flour!

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