Dough patties with oatmeal and rye flour

what a tricky one!

Look who's Talking

I want to be told

You take your eyes in a bunch and read, you look, Lina gives recommendations in her messages)

And I want to be told - Sveta, reduce the flour of the sun to so many percent in bread, bakes from such and such, pour this and tra-la-la

You can go to my recipes if you are interested in usefulness in terms of weight loss. Because the usefulness, for example, for a person with acute gastritis is exactly the opposite.

[katko]

You take your eyes in a bunch and read, you look, Lina gives recommendations in her messages)

katko, Katya, I actually didn't ask you, but Lina

Anna1957, Anya, thank you. Our health is all right. I'm just interested in general recommendations for healthy eating. In this case, Lina's opinion on bread

[Katerina]

Katerina, Katya, and in the Princess, how much should you strain and then bake bread-flat cake?

[Sveta]

Sveta, Innagirls everything is right Katyukha wrote - this recipe is the recipe for the correct test. And further this, this, or these are the cakes and my other recipes.

[Vika]

Vika, I stood for about 40 to 60 minutes (approximately all), baking for 20 minutes from the cold state of the Princesses and then in the off state for another 7-10 minutes.
But Lina will better explain how it should be, she has already baked so much of it

[Kate]

Yes, just the way Kate writes, proofing 45-50 minutes +/- depending on the temperature of the dough and the place of proofing. For example, I put the dough in the Princess, close it and turn it on for 20 seconds. And the dough is suitable there in the warm room. If the dough is out of the refrigerator, then warm it at room temperature for 1-1.5 hours, roll it out, and proof it for 50 minutes, and if it's fresh, warm dough, then 30-40 minutes will be fine. I bake in Princesk for 20-22 minutes from a cold state and leave it off, hot and closed for another 7-8 minutes.

the usefulness, for example, for a person with acute gastritis is just the opposite.

Refined flour for a person with any condition is bad, there are mainly only starch and fast carbohydrates.

[katko]

katko, Linadoc, Thank you!

[Linadoc]

Linadoc, Lina, what are we going to discuss, that in the acute period of gastritis, enteritis, colitis, no fiber is needed. This is exactly what I had in mind when I contrasted what is useful for a person seeking to lose weight and a person with an acute lesion of the gastrointestinal mucosa. Moreover, this period does not last for a long time, as a rule. But losing weight and maintaining the lost weight is a long-term task and, moreover, is often constant. And as a rule, when they talk about healthy eating, they mean precisely the task of not getting fat. I have all the baked goods not only on 1st grade flour and CZ, but also with the addition of psyllium, which allows me to reduce the proportion of flour in the product while maintaining the usual dough conditions. And to tell me about starch and fast carbohydrates is a waste of work, I'm no less a doc than you))) Sveta just asked about healthy bread - I answered. Of course, any flour is healthier than white - this is the alphabet. And replacing some of the flour with oatmeal also reduces the harm from eating white flour baked goods. Sveta wanted exact proportions - I brought my recipes. I absolutely do not dispute and in no way detract from the value of your recipes, I just give you alternatives. With reservations about the relativity of such a category as utility.

[Anna]

Anna, in my opinion, we have confused Sveta and Inna even more with our thoughtful reasoning. In short, girls, bake according to recipes without refined flour and you will be happy

we have confused Sveta and Inna even more with our profound reasoning. In short, girls, bake according to recipes without refined flour and you will be happy

[Linochka]

this recipe is the recipe for the correct dough

Linochka, thank you so much !!!

In my village there is an ambush with first-class flour, there is a tsz, but there is no first-class flour, like a species ...

I used to order in Utkonos, Starooskolskaya.

Linochka, by the way, which one are you baking for?

Which of our producers produces first grade flour?

I will try to search all the same ...

[Linochka]

Linochka, thank you, you talked so actively here that I did the same, again made your dough, well, as usual with small additions: I added a little grated apple to the water by volume (instead of sugar), reduced the flour by 70g and instead of it poured 1 tsp. psyllium. It turned out 9 pies with giblets, one open pie with cabbage drenched in an egg (omelet) and a small bar.

By the way, what are you baking on

On any flour, where it says "1st grade", it is possible and CZ in half with a / s.

added some grated apple (instead of sugar)

Sugar is used for the growth and reproduction of yeast and is completely processed by them. We have nothing left, so it's better not to replace it.

[Lina]

Lina, grated apple is the same carbohydrates, the dough rose perfectly, while baking only and did what I caught it, everything tried to escape

[Linadoc]

Linadoc, and I made this dough yesterday, what can I say, I really liked it
The dough rose well, it was so fluffy and soft. I made a pizza, it went up perfectly, it turned out delicious. But I didn't make it sweet, I only put a tablespoon of sugar. I kneaded in a bread maker and actually made the dough on the program with a rise, and not on dumplings and then proofing, I thought why the difficulties? and did not lose, everything went up as expected.
From the serving, I made two pizzas per sheet in the oven.
I didn't have time to take a picture
I will repeat it, because it is still healthier than my Hut pizza dough, although I love it very much, but this dough is also very, very worthy !!!
Thank you very much!!

grated apple is the same carbohydrates

sugar put only a tablespoon

Girls, I don’t understand what kind of new mullet to reduce sugar in the dough? I repeat: the dough is not sweet, because sugar (not fructose from an apple!) Is utilized by microbes and yeast for fermentation. Completely. There is nothing left for us. The dough is not sweet, but sour. And the apple is not sugar, but fructose and fiber, which are not used by yeast. Fiber is good, fructose is bad.

From the serving, I made two pizzas per sheet in the oven.

Exactly. Clearly for 2 pizzas in 30 cm. It is possible in the oven, it is possible in Princesk.

the dough is also very, very worthy !!!

[Linochka]

fructose - bad

Linochka, and what is bad?

[Linadoc]

The main thing is to add the right spices for pizza.

Linadoc, and which spices for pizza are correct?

And another question, do you add dry agar-agar to the filling for sweet pies or dilute it in something first?

which pizza spices are right?

Provencal herbs - necessarily basil, oregano, garlic, preferably sage, thyme, oregano, rosemary, marjoram, possibly chili-pepper, sun-dried tomatoes.

Do you add agar-agar to the filling for sweet pies in dry form or dilute it in something first?

Stir with jam and / or chopped fruit, leave to swell for 15-20 minutes and lay out.

Today for dinner there is a closed pie with potatoes, your own homemade cheese and your homemade sausage.



For dessert, pie with pineapple zucchini, chocolate, vegetable jam, agar-agar and oat bran.

[Linadoc]

Linadoc, very appetizing

I kneaded the dough according to the recipe: oatmeal flour, wheat flour of the 1st grade, spelled, rye .. I diluted my yoghurt with water ... I sprinkled flax seeds and also raw yeast in my freezer ... old, so I muddied them with some water for testing , flour and sugar and left for a couple of hours ... and came back after 4, but the yeast thawed and started playing, otherwise I was going to throw it away on a Pizza in Panas, an hour warm, stretch & fold and in the refrigerator, in the morning I stretched it out again

And I, too, read deliciously!

read already delicious!

Well, why read that? Knead and bake

[Linadoc]

Linadoc, Lina, thanks for the amazing dough!

Already several times I just baked with cakes, I didn't even grease it. My loved ones really like it!

I make with quick-cooked oatmeal, general purpose flour (not premium, but not the first one) and whole grain rye flour - which I always have in the public domain. Neither rye flour nor ready-made oatmeal feels the way we are used to. I can only assume oatmeal from my experience of flavoring with the presence of oatmeal in the dough. But no one else even thought about it, and I don’t speak. Everyone is TASTY !!!

I would have eaten such bread, but seeing how I like cakes, I will bake cakes instead of bread while they eat Husband cannot just walk by
And he criticized me with cutting the cakes into portioned pieces, as soon as I heard the word "cake", he grabbed and break it He said that cakes only need to be broken with your hands, because they are especially tasty

[Waist]

Waist, Natalia, I'm glad that your family has taken root! Pekies for health!

He said that you need to break cakes only with your hands

Right! So much oooooo tastier

Today she stepped back from cakes, baked a cheesecake with cottage cheese and poppy seeds, and a closed pie with potatoes and cheese. I cut the pie into pieces - it turned out pies

Thanks again!






There is very little filling on the cheesecake, I was afraid that it would leak out of the sides, since it was not in shape.

Oh, very good! And airy, healthy and tasty!

So I baked pies from your dough. I had been staring at him for a long time, but did not dare. All according to the recipe. Kneaded with hands, HP will not knead so much. I made half of them with pies, and the second with pizza. Tomorrow I'll bake for breakfast in Princess.
Pies filling: fruit / berries from compote blender. It turned out to be an excellent mass, sweet in moderation, I didn't even add a single gram of sugar.
Thanks for the recipe!
I don't know, really, if mine will eat it (they are used to white flour, and these gray ones look rude). We'll see tomorrow.


Now I broke it, tried it (could not resist!). Lush, soft, very dignified.
But I have a slightly sour taste slipping .... Has my dough stopped? Fermented? I pissed off 3 times, there was no time to sculpt pies.

[Guzel]

Ooooh, Guzel, well done! Baked beauty. Clever girl! Finally, I started making normal baked goods. It is high time for all of you to get off the refined flour. Sour taste and should be due to the normal fermentation of normal flour and fermented milk component. Bon appetit, bakes for health!

Today I have a pie with fresh apples, orange and agar-agar. Delicious gummy cake

I made a dough on barley porridge (in Panasik on the prog pizza), I had to dispose of it.

300g barley porridge
300g wheat flour 1c.
70g peeled rye flour
100ml serum
1 egg
1h l. salt
1 st. l. sunflower oil p. etc.
1.5h l. instant yeast
The bun smeared a little, but the dough rose perfectly, then rolled out well, I liked the taste very much

From the resulting dough I made 2 portioned pizzas (in the princess). Each portion: greased with a mixture of mayonnaise and tomato paste on the dough, a piece of Krakow sausage, a leaf of basil, a piece of cheese and a small circle of cherry tomato on top. Sprinkled on top with "Italian herbs".

[Mandraik Ludmila]

Mandraik Ludmila, Buttercup, an interesting option! Good girl. And how is this dough in the future? Did it rise well when baking? Air? Dries quickly?

[Linadoc]

Linadoc, the dough is very similar to the version with oatmeal, it rose perfectly, tried to escape, I rolled it out quite thinly, but it rose well, it didn’t seem to dry, it just ate quickly, there were guests and that didn’t finish eating at the table, my husband finished the next day. I liked the aroma of the dough, in pizza that dough is difficult to feel (a lot of spices and tomato paste hamper the taste), especially since I had them without boots
Definitely, if there is pearl barley porridge on it, you can make dough!

[Guzelechka]

I really don't know if mine will be there

Guzelechka, very interesting / curious how your spoiled by your outlandish phenomena homemade appreciated the pies from this dough ?!

My eaters really, really like it, although more often the pie dough, to my shame, I still make from premium flour.

Alas, but the torment of the first and the second, by the way, too) varieties, in my village during the day with a lantern you will not find.

[Crochet]

Today I have a pie with fresh apples, orange and agar-agar. Delicious gummy cake

Lina! Can I get more details? There are apples (more of our own!), Oranges, agar ...
I want the same pie!
Teach! 🙏🏻



Crochet, Inna. That time I ate these pies myself! my filling did not fit. We must try another. And the pizza was crushed at once, they didn't even grunt ...

And today I tested my fresh anti-inflammatory tea before pouring it into dry fermentation and for a complete buzz I baked a pie with my sweet preparation and buns with drugs poppy seeds and amaretto liqueur:

Fuck what buns with poppy seeds !!! Give me a couple! 🙏🏻

Take it, don't mind! Most importantly, look how airy the dough is. And the tea was a success, however, as always

Lenusya!
Who is this with a rolling pin? To me? For what? What did I ask for pies? No more !!! 🙏🏻

a pie with its sweet preparation and buns with poppy seeds and amaretto liqueur:

Oh, and useful beauties are good ...

Today pizzas with their own sauce, their sous vide and herbs.

Great pizzas! Healthy, delicious and .... a lot! 👍

Hello everyone Here are our sweets
Here's a dough:

Bread from samosushka:


Princess Patties:


And from the mini oven:

Followed recipe recommendations. Everything is clear: nothing had to be added or subtracted
All appliances have a wonderful and tasty result. Great recipe. Auto RU

Half of the dough is flatbread in Princess (the rest in the refrigerator on cold fermentation)

Added 100 g of psh TsZ Shugurovskaya, sesame and flax

[katko]

katko, Katyusha, Super super

[Linadoc]

Linadoc, I carry a report on the use of the recipe:

[Ilmirushka]

Ilmirushka, dashing trouble is the beginning Well, super! And super super!