Rye cakes according to GOST

Rye cakes according to GOST

Category: Yeast bread

Ingredients
Wheat flour of the first grade	50 g
Water	60/64 ml
Rye flour	450 g
Pressed yeast	1.25 g
Salt	5 g
sugar	50 g
margarine 82%	150 g
egg	60 gr (of which 10 gr for grease)
baking powder	20 g

Cooking method

• Knead the dough from water, yeast and wheat flour and leave to ferment for 3 hours. Water - 60 ml.
• Dissolve salt, sugar, baking powder in water (64 ml), mix thoroughly with margarine, eggs and ready-made dough, and then mix with rye flour. Just mix the dough, no need to knead.
• Divide the dough into 8 pieces of 105 gr. roll into balls, let sit for 5 minutes, and then roll each ball either with a rolling pin or flatten it with your hands, with a diameter of 9-10 cm.On the rolled cakes we put notches in the form of rhombuses, lay them on a baking sheet, grease them with an egg, Baking duration 13 ... 17 minutes at a temperature of +190 ... 210C.
• 

The dish is designed for

8 pcs.

Time for preparing:

3.5 hours

Note

To clarify with water, initially I put the amount of water through a hyphen, deciding that it would be clear that the first part of the water goes to the dough, and the second is already in the dough. Now I corrected it, and also wrote in the text itself where and how much water goes.
a source : 🔗

Interesting recipe, Nina, thanks! What are these cakes suitable for?

These cakes from my Soviet childhood, I loved them very much with milk, by the way, and today I also diminished one with milk, and my husband with kefir.

These cakes from my Soviet childhood, I loved them very much with milk, by the way, and today I also diminished one with milk, and my husband with kefir.

Nina, the cakes are really like from childhood. Try to make it with carbonated mineral water - not such a sticky dough and more airy. Well, my son is a terrible eater of these cakes from his gardening age, so I had to invent and bake constantly.

How much is 60-64mg of water? I can't catch up with something

How much is 60-64mg of water? I can't catch up with something

oh, I'll go fix 60-64 ml. water.
Marish, thanks for the hint, I will definitely try, but my dough was not sticky, it was soft, but not sticky. I wanted to bake for a long time, but I didn't have enough time, and now I'm a free "bird", that's why I'm looking for recipes.

Yes, I'm not Marisha, it's still not a docking station. for 500g of flour -60ml of water?

Sveta, I not only answered you, but also Leske. As for the water, I'll go and see the recipe.

[Basja]

Basja Ninul, how long have I wanted to bake these cakes, but all hands do not reach, our child adores them. I will definitely try. And the stickiness probably depends on flour.

[Ninul]

Are they good Ninul !!!

Just the other day I remembered about them tutu ...

I baked them according to Lyudmila's recipe, a wonderful miracle, not cakes !!!

[Nina]

Nina, wonderful tortillas! Bookmark recipe (I ran out of rye flour, as soon as I buy it, right away). Thank you!

Thank you, great tortillas! Previously, they bought them all the time, my husband is a great lover, but now it's a rarity. I will bake, bookmark!
And another question (maybe a stupid one) is it possible to replace wheat flour with corn flour?

still not a docking. for 500g of flour -60ml of water?

It joins, even as it joins. Adding flour to a mixture of water + butter + eggs and other components (according to the recipe) makes the dough similar in consistency closer to sandy, which is required to prepare these cakes.
If you don't have enough water in your recipe, then there is such https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8616.0

PS: well, we made the dough strictly according to Lyudmila's recipe (which with extra water) - so rye flour (peeled) had to be added almost 3.5 tbsp. spoons and it was still possible, but the flour is over.So everything depends on flour, which is repeatedly confirmed by Kolobok's theory!

[Svetlana]

for 500g of flour -60ml of water?

Svetlana, Lyuda (mariana_aga) 75g of water goes into the dough (according to GOST 60g) and 64g of water goes into the dough, that's exactly what I did.

Our truth is Ninuli albeit a little bit, but the recipe differs from Luda's recipe.

[barbariscka]

barbariscka Vasilisa, peki, "flat bread" from our Soviet childhood, I still loved them with butter. Vasilisa, it's generally easier for you, you have the leaven, you don't need to ferment the dough for three hours, so in general, the dough will be ready + baking in 30 minutes. Amount of 8 pieces is optimal, but this is my IMHO.
Innul, but I did not find something in Ludmila's LJ recipe, probably I was looking for it in the wrong place, so I turned to Cooking. It will be necessary to look more closely, to try her recipe.
tatulja12, + Gala +, Leska , girls, bake, well, very tasty and healthy.

Thanks for the recipe, I've been looking for this for a long time! Pts. delicious, especially hot cakes from the oven with milk from the refrigerator! I will bake, my husband also approved.

Thanks for the recipe, I've been looking for this for a long time! Pts. delicious, especially hot cakes from the oven with milk from the refrigerator! I will bake, my husband also approved.

Good luck !!

I got ready to bake tortillas and began to doubt the yeast. Is 1.25 dry yeast?

I got ready to bake tortillas and began to doubt the yeast. Is 1.25 dry yeast?

I took the recipe from Cooking, it says baker's yeast, I took dry. Sorry for not immediately responding about cornmeal, no notifications came. I think corn flour will not work for these cakes, but this is my IMHO.

py. sy. I think we can take live ones, because we need to "create" a dough, and it ferments for three hours.

[Basja]

Basja, thanks for the answer. Already put the dough. Wise, wiser, in the end put 1.5 tsp of dry. I don't know how much it is 1.25 grams, the scales do not allow you to measure it

Galya, you put it too much, if tsp. from HP, then in my opinion 4 gr. includes dry yeast.

No, not from a bread machine, I have a small teaspoon Well, that's it, now I'll bake it in half an hour. Thank you!

Galya, I took a picture of a spoonful of yeast especially for you, so that you have an idea of ​​how much it turns out in volume.
🔗 🔗

Well, that's it, now I'm going to bake in half an hour.

I'm looking forward to it.

[Nina]

Nina, thanks for the worry. Very clear. Of course, I have not so much, but much less.

I'm looking forward to it.

The most interesting thing is what happens. I really want it to work, I will definitely unsubscribe.

[Nina]

Nina, here are my cakes. Everything worked out great. The flour only took me less, somewhere 350g.
Thank you very much for the recipe!

Galya, very happy, excellent cakes

[pressed]

I got ready to bake tortillas and began to doubt the yeast. Is 1.25 dry yeast?

I understand that it is no longer relevant, but suddenly it will be useful to someone, yeast in this recipe means pressed, not dry ...

Look in Luda's magazine: 🔗

[Crochet]

Crochet Innul, thank you, looked, but she had pressed yeast directly written, I took it from Cooking, and it just says baker's yeast, and the footnote says: "Knead the dough out of water, yeast and wheat flour and leave to ferment for 180 minutes. ", so I had no doubts about which yeast to use, just 1 gram. live yeast is so small.
But then you need to ask the girls for moderators fix in the recipe for pressed yeast, I trust Lyudmila very much. Her recipes are all verified.

py. sy. I fixed it myself.

[“Finished products should be baked and crumbly."]

And I took dry, but I got cakes like Luda says in 🔗
“Finished products should be baked and crumbly.", and the taste is wonderful.

I'm still going to bake the cakes, and then I'll take pressed yeast.
Girls, but in general the difference is strong with pressed and dry yeast? Enlighten. I am a very weak baker and "in everything I want to get to the very bottom ..."

[“Finished products should be baked and crumbly."]

And I took dry, but I got cakes like Luda says in 🔗
“Finished products should be baked and crumbly.", and the taste is wonderful.

I'm still going to bake the cakes, and then I'll take pressed yeast.
Girls, but in general the difference is strong with pressed and dry yeast? Enlighten. I am a very weak baker and "in everything I want to get to the very bottom ..."

The fact is that dry ones are more "concentrated", so to speak, they need less than pressed ones, the ratio, if I remember, is one to 4, that is, if dry you need 1 g, then live (pressed) grams are 4, that's why I decided that 1.25 grams is dry yeast, especially since there was no link on that site that it was pressed yeast, but most importantly, the result was good. In general, Roma has written very well about the ratio of dry and pressed, read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4844.0

[Nina]

Nina, thank you very much! I will definitely read

[Basja]

Basja Nina, tell me, please, what should be the dough? I got it as a steep shortbread and the cakes were dryish like cookies. This, however, did not prevent them from quickly disappearing. But I would like to have softer cakes.

[Basja]

Basja Nina, tell me, please, what should be the dough? I got it as a steep shortbread and the cakes were dryish like cookies. This, however, did not prevent them from quickly disappearing. But I would like to have softer cakes.

Add water, because the moisture content of the flour is different, hence such deviations in the quality of the dough. The dough should not be hard, it should be soft.

Thank you! Will be studying!

Good day! And please tell a newbie, what gives a brew in this recipe, because there is already 20 grams of baking powder? And what happens if the dough is not added?

Dough gives a kind of "softness". if you do not add it, then pure rye flour, having no gluten, will be just tough, the meaning of these cakes is that they are not high, since there is very little wheat flour, but at the same time they are soft and I would say "nostril". "

In GOST there is neither yeast nor eggs. And there are hardly any recipes at all to combine yeast with soda. Here is an extract from the document on these cakes: "This standard applies to rye cakes made from a mixture of rye wallpaper and wheat flour of the 1st grade, sugar, margarine, with the addition of chemical leavening agents and other raw materials in compliance with sanitary rules, recipes and technological instructions, approved in the prescribed manner ". Baking powder in the USSR could be mainly soda.

Good day! And please tell a newbie, what gives a brew in this recipe, because there is already 20 grams of baking powder? And what happens if the dough is not added?

There should be no dough.

I gave the link where I got the recipe from, and despite what you wrote, the cakes come out very tasty, as they used to be sold in stores.

The cakes are very tasty. But not the ones I remember.
These are some kind of "dessert" ones, they look more like cookies and the rye aroma is not so pronounced (I don't know, maybe the flour failed). I'll try to reduce the sugar next time.
As luck would have it, the bakery has removed such flat cakes from sale, now the composition cannot be compared.

Nina thanks for the recipe