Rye tortillas with cracklings (Griebenfladen)

Rye tortillas with cracklings (Griebenfladen)

Category: Sourdough bread

Kitchen: german

Ingredients
Starter culture 100% hydration	100 g
Water	330 ml.
Rye flour	450 gr.
cracklings	30 g
fine salt	0.5 tsp
sugar	0.5 tsp
pressed yeast (optional)	6 gr.
coarse salt and caraway seeds for sprinkling	optional.

Cooking method

• Unexpectedly tasty, albeit very simple tortillas. This is the second time I've done them. They are quite tender and fluffy, despite the fact that they are almost entirely made of rye flour. (Except for sourdough wheat flour). So:
• Mix the sourdough, water and half of the flour, cover with a bag and leave on the table overnight. In the morning we get a bubbling mass. In the original recipe, it was proposed to add yeast there, but in my opinion, this is too much.
• Prepare bacon cracklings. We melt it to a crunch
• Add the remaining flour, fine salt, sugar to the mass fermented in the evening. If you are in a hurry, you can put the yeast (I put it because I still had to be in time for work), if you are not limited in time, the leaven will raise the dough anyway. set to knead. A couple of minutes before the end of the batch, introduce the greaves. The dough is very sticky, not tight. It is smeared on a bowl.
• 
• Grease baking paper with vegetable oil and form two flat cakes with wet hands. Sprinkle with coarse salt and caraway seeds.
• 
• Cover with foil and let stand for 30 minutes. Heat the oven to 200 degrees. Bake with steam for about 20 minutes.
• At first, in appearance, the flatbreads disappointed me. They looked ugly.
• 
• I left them and went to work. Upon arrival, I decided to pinch off. Vkuuusno !!! The cake is very tender and airy. Crumpled under the borschik and did not notice.
• The rift is closer.
• 

The dish is designed for

2 tortillas

Time for preparing:

2 hours + overnight fermentation

Cooking program:

oven

Note

These tortillas came across to me in the bread section of Franconian cuisine. I used liquid French sourdough. I think that I will bake such cakes more than once.

Great! I love sourdough rye pastries. My leaven is "Eternal", so I bake it on the weekend. And yeast is really superfluous if the leaven is good.
And instead of cracklings, you can probably put "Fried Chicken Skin Chips (Beer Snack)"if you cut the skin finer.

Oksana, yes, you can probably also chips. It will be delicious. What I liked was that the greaves in the dough were practically not sour. Crispy remained. The full impression is like in childhood - on a gray bread, a handful of greaves poured and grinded.

My family got hooked on cakes - horror. I ask my husband - what kind of bread to make? There is only one answer - black tortillas and sourdough tortillas. No room for creativity!

But it tastes good !!!! Now I make them on hop rye sourdough. Vesch!

how long should you knead for the last time? can this be done in HP? on a simple mode of "dumplings" (20 minutes) or long-term with a stand-up rise, for example, "rye dough"?