Gingerbread with rye flour (Lebkuchen mit roggenmehl)

Category: Confectionery
Kitchen: german
Gingerbread with rye flour (Lebkuchen mit roggenmehl)

Ingredients

honey 400 g
water 100 ml
sugar 100 g
butter 60 g
wheat flour 300 g
Rye flour 300 g
baking powder 6 g
gingerbread spices 2 tsp with a slide
sodium / potash (baking powder / soda) 16 g
milk / cream 50 ml for lubrication

Cooking method

  • Sift flour with baking powder. Heat the honey, water, sugar and butter over low heat, stirring continuously, until all the sugar is dissolved. Do not let the mixture boil. Remove the pan from heat. Stir in the spices into the honey mixture. Refrigerate mixture until warm, stir in flour. Let the dough rest for at least 1 day at room temperature (in a square container), and preferably 2 months in a cool place (top shelf of the refrigerator). Roll out the dough 5mm thick, cut out the gingerbread, brush with milk or cream and bake for about 13 minutes at 180g in a preheated oven.
  • I really liked the dough in the work, it didn't dust anything!
  • Gingerbread with rye flour (Lebkuchen mit roggenmehl)

The dish is designed for

a great many!

Time for preparing:

1 day-2 months

Cooking program:

stove, oven

ang-kay
NataliARH, so how much baking powder should you put in?
sir
Quote: ang-kay
NataliARH, so how much baking powder should you use?
Angelka, I was also puzzled by this question. Which of these is correct, baking powder 6 grams or sodium / potash (baking powder / soda) 16 grams?
ang-kay
Tanyush,Hey. You haven't been seen for a long time. I think the hostess will come and explain. Let's wait.
sir
Yes, let's wait. Hello Angelchik! I missed many girls, only recently I rarely look anywhere. I want to stir up the cake today, so I'm looking for it. The only eternal problem is that sour cream will be attracted there and I can't get it. I want a simple, not confused, not chocolate for myself.
NataliARH
ang-kay, sirThanks for your interest in the recipe! baking powder 6g, and if there is no potash, then replace it with soda or baking powder again, it turns out 22g in total
sir

Natalia thanks for the answer. We will try, but this coming weekend. Today I have already taken up the poppy cake from (natapit).
Thanks for the interesting and practical recipe. I also want to ask gingerbread spices what do they include and how can they be replaced? How do you make gingerbread, soft or hard?
NataliARH
Tatyana, spices can be viewed here, add to your liking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=397223.0 the gingerbread cookies have not rested yet (at least 2 days), then I will definitely add what they came out, at first almost all thin gingerbread cookies are hard
sir
Thank you! I went and looked at everything available and already in the bookmarks. Hopefully in two days the gingerbread will be soft. I loved the USSR mints very much, well, how would I like to eat such now
NataliARH
Tatyana, no, these will definitely not be like that! Then you do not need to look at thin gingerbread cookies, but that form of the USSR, if the softness and taste of those are needed. We have a lot of them on the forum!
Vei
Quote: NataliARH
the gingerbread has not yet settled down
Natasha,
1) what did the gingerbread cookies eventually become?
2) in what conditions do they ripen in you, in an airtight container, in a bag, in a cardboard box?
3) how much does the dough rise during baking and how much it deforms, will the pattern on it be preserved or not?
4) What is the best thickness to roll this dough in the end?
5) is there a smell of baking soda, because it turns out to be quite a lot for this amount of flour
6) at what stage do you add baking powder and soda?

ps there are no eggs in this test, did I understand correctly?
NataliARH
Vei, I didn't recognize you, you will be rich, you have changed your avatar))) here, thanks, I just wanted to unsubscribe! Apart from the questions asked, I want to say that compared to the brown gingerbread from my recipes and the Aachen ones, these rye are different.
1. about storage just on a trolley in the room, they break with their hands in half, bite off with difficulty!
2.I put some of the gingerbreads in a bag and a little cut apple, a day later I updated the cut, but at first they became softer, now they bite off well, dense, not loose, soft for teeth, even small fragments break off with my hands ... and then I thought that I shouldn't have left it on the table at all, I had to put it in the bag right away!
3. the dough rises in about 2p, I measured 1cm at the top, they are absolutely not convex, well, that is, the difference at the edges and the middle is 3mm (I think it is flat) ... a relief pattern, do you mean a stamp? It seems to me that it will remain, if only I knew, I would immediately conduct experiments))) now I will make stamps / drawings on all gingerbread cookies for a test!
4.The dough was rolled out 5mm, and visually it seems less, in fact 5)))
5. Soda is not felt, I replaced everything with baking powder.
6.I mixed the baking powder in sifted flour (I missed it in the recipe, I need to fix it!)
7. There are no eggs, right.

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