Rye bread

Category: Healthy eating
Rye bread

Ingredients

Rye flour 350 BC
Water 200 ml
Salt 0.5 tsp
Sunflower oil 1 tbsp. l.
Sesame seeds or spices to taste 2 tbsp. l. (1 tbsp. L. In dough, 1 for sprinkling)

Cooking method

  • In fasting, it is recommended to eat crackers, croutons, bagels, so as not to pamper the flesh with rich bread. Thin, crispy rye bread is a great addition to a lean table. The main recipe is a field for imagination, because you can change the additives - sunflower seeds, caraway seeds, milk thistle, flax seeds, coriander, nigella and so on.
  • So, it's better to knead the dough by hand. The moisture content of the flour is different for everyone, therefore, if the dough crumbles and does not collect in a bun, add a little water, and if it sticks very much to the hand, add flour. The dough turns out to be dense and slightly sticky, this is a feature of rye flour. Cover with cling film and leave for 1 hour. In an hour the dough will ripen and if it is correct, then it can be rolled out without flour, if flour is required, then it can be replaced with bran.
  • Rye bread
  • Roll out into a layer 1-2 mm thick, sprinkle with sesame seeds and coarse salt.
  • Rye bread
  • Cut into the desired shape, pierce with a fork and put in the oven for 20-30 minutes at 220 gr. But it all depends on your oven, check that the bottom does not burn. Our rye bread is ready! You can crunch with soup, tea, or make this avocado sandwich on dry days.
  • Bon Appetit.

Note

The crispbreads usually turn out straight, but here they baked on a new silicone mat, for some reason it became waves and the breads, respectively. Like this!

sweetka
but on the concave surface more than a thread of delicious filling will fit!
julifera
Quote: sweetka

but on the concave surface more than a thread of delicious filling will fit!

Yes, and stylish as
sweetka
uh huh. like boats.
milvok
Thank you calmed down!
Crochet
milvok
I bake bread according to your recipe with enviable regularity !!! As a sign of love to the bread and gratitude please accept my grand merci !!!

P.S.
What I like about these breads is that they last for a long time (well, of course, not as long as I would like, but at least something), well, in the sense that you don't eat a lot of them, they chew somehow tightly ( does not affect the taste in any way) ... or is it just me that turns out?
Nadiia
I kneaded the dough .. I'm waiting now until an hour has passed.
and return to the photo with a report
Crochet
Nadiia, with easy feed milvok I bake these breads a couple of times a week for sure, and I can't stand it for an hour. I knead it, immediately roll it out and bake it (though I bake not according to the scheme recommended by the author, but according to my own, chosen from all the previously tried ones, for my eaters these soft breads are somehow more nra) ...

I specifically compared the result, so I did not notice any difference between the aged and the dough without an hour's exposurePsalty, neither I, nor any of my eaters ...
Nadiia
and here is the report.
true cookies are already few))) and they burned a bit ......... but still bite
Rye bread
Katko
I really need these breads) thanks for the recipe)
Krosh, can you tell us about your scheme?
Crochet
Katyusha, I'm rolling out the dough thicker, offhand mm. 3-4-5), put the wire rack with sliced ​​bread into the cold oven, turn it on 160 gr. mode top-them + convection, I bake for 10 minutes from the moment the oven warms up and for another 10 minutes I keep the bread in the off oven, on the cooling heat), then I take it out and cool it on the wire rack).

For mine, these soft breads are more to your taste, and even tough ...
Katko
InnaThank you, I'm done


Added on Monday, 21 Mar 2016 3:04 pm

Quote: Krosh
I put a wire rack with sliced ​​bread in a cold oven
here I didn’t quite understand what your bread is on ...: girl-th: I represent the oven grill ..and on what bread? paper or rug what?
Crochet
Quote: katko
paper or rug what?

Well yes, Katyusha, naturally), I drag it onto the wire rack along with a baking film (I bake everything on Teskomovskaya), on which I roll out and cut the dough ...

Katyusha, I tried several times to roll out very thinly, just as the author recommends, 1-2 mm., mine almost did not remain without teeth, soaked in the soup ... and this despite the fact that I baked much less time and with more low temperature ...

Therefore, I switched to plump bread ...

On the other hand, soft breads are swept away faster, with thin ones you can't run away ...

In general, of course, you need to try)), you know yourself), the taste and color of all markers are different ...
Nasiata
Hurray-hurray have been looking for something like that for a long time! Thank you
ANGELINA BLACKmore
Quote: sweetka
but on the concave surface more than a thread of delicious filling will fit!
So that the concavity was MORE ... I Snapped this dough in the tartlette)))
Rye bread
Not crispy, but tasty and weight-bearing (in terms of filling)))
I used freshly ground cumin and fennel from the additives.
Katko
ooooh delicious, thanks
Rye bread

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