Yeast-free dough on kefir for quick cakes and pizza

Yes, I rolled the notches with a wheel.
And that's exactly the right word - biscuit! now everything fits together
And my kefir is very thick, homemade, it just turned out to be a little less than it was necessary for the recipe, so I brought it to the required volume with whey.

Olya, yes, this dough can be "shortbread" and "carpet", and just a soft flat cake - it all depends on the ingredients and the degree of baking.

This is the consistency of the dough for a rye flatbread-gingerbread that I get on whey (with an additional spoonful of semolina) - at first glance, it is so smearing that you cannot collect. I grease my palms with oil and with a silicone spatula I collect the dough in one hand, form a ball with both hands and spank it onto a teflon mat sprinkled with flour. I roll it in flour from all sides and slap it into a cake. And I make notches with the blunt side of the knife with pressing movements, you definitely can't roll it with a roller.

Probably, if you put in min sugar, a little more salt and sprinkle with coriander or caraway seeds and something like bread will come out, you should try.

I baked a rye cake, I had katyk + whey, added 2 tbsp of semolina. spoons, I don't like honey in baking, so I put sugar, added kvass wort concentrate 2 tbsp. spoons. I made indentations in my finger, into which I poured coarse salt 2-3 crystals each. It turned out delicious with tea. Something was not enough for the bread taste. Sour or something ...

[Inna]

I make notches with the blunt side of the knife with pressing movements,

Inna, yeah, I also did just that before, just the right thickness for the notches! Now I have more of such a cutter, for security reasons, well, it's not for nothing that I ordered it with Ali - let it work! But it's really good for silicone and Teflon rugs when you need to trim and cut something on them.

Tanya, yes, I also think that if you want a more bready taste, then you need to slightly reduce the "rich" part - sugar and butter.
Farida, yes, there is no sourness, there is no sourness in the recipe for "Finnish rye sour cakes" despite the presence of sour milk and the word "sour" in the name. These rye cakes are not very similar to bread, and if you also add raisins like Inna, then it really turns out to be closer to the gingerbread in taste!

need to try .

Easy, what is called "combed"
But it turned out that I ran out of rye flour, so I baked the cake from whole grain and also brewed rye malt, the situation turned out like this:

200 ml kefir
1 tbsp / l with a heap of hw / malt + 4 tbsp / l boiling water
2 tbsp / l semolina
4 tablespoons of vegetable / oil (1 tablespoon of olive + 1 tablespoon of mustard + 2 tablespoons of sunflower)
3/4 h / L (from a bread machine) sugar
3/4 tsp salt
180 g whole grain flour
2 h / l baking powder
0.5 h / l soda
cumin for sprinkling on top

Baked in the Princess for 23 minutes on paper with a grid under it. The dough is rolled in whole grain flour. After deboning, it did not stick at all (I did not smear my hands with oil), I transferred the bun into the stove and there I stretched it with my hands on paper, d = 25 cm. I smeared the top with starch water and sprinkled with caraway seeds. The baking aroma was crazy. The cake is so light, porous, you take a piece, and it is weightless.
I think sugar can be removed from here at all, in structure and taste it resembles Irish soda bread, I went perfectly with a borschik.
As luck would have it, the battery in the fotik sat down, so so far only from the phone, it's a pity that the crumb structure is not very visible, but it is so porous. Now, if there is anything left of the cake while the battery is charging, I will add a photo.

[Tanyusha]

Tanyusha, great !! I was still waiting for someone to try this whole grain dough! We don't have her in stores nearby ...I only baked it a couple of times, and even that cookie - I can say no experience with it! Thanks for the detailed recipe!

in structure and taste it resembles Irish soda bread, I went perfectly with borschik.

It means that you can also have rye bread, in the same way and without sugar!

[Yul]

Yul, this is for you ! The dough is really universal, "takes" all the additives-changes, the main thing is to leave the main components - kefir + semolina + butter + baking powder, everything else - for what you have enough imagination, if you want something sweet, if you don't want something sweet, please come with bread. In general, we are ridiculed over the recipe, who is in what is much, but how interesting it is.

rye bread is also possible

you need to go for flour, but we have rain and cold

[flip-flop pie]

In general, we are exorcising the recipe, who is in what is much, but how interesting

Aha! Today I also made fun of him! Or is it over me!
I had flip-flop pie with minced meat. There are all sorts of different options for such pies: with chicken, meat, mushrooms - filling is placed in the center, indented from the edges of the form, and on top is a cake made of dough (any). The cake should be larger in diameter than the filling. but also do not rest against the sides of the form, for the convenience of taking out the finished cake. And then you turn over the form, and the filling is obtained in a "plate" of dough.
Well, according to this principle, my pie was started. It was necessary to come up with something quickly for the soup, nothing better was invented, there was no time, and there was not much minced meat. Since the pie was conceived as a shape-shifter with a pre-semi-finished filling, I immediately started with the filling - I put the form in the GF, turned it on to the maximum, poured 2 tbsp. tablespoons of oil. While she was chopping two onions, the oil warmed up. I threw in the onion, closed the stove, after 10 minutes mixed it, seasoned with salt, pepper, threw in the minced meat, mixed it again and closed it. After 5 minutes, she turned off the stove, added a spoonful of sour cream, a little greens, mixed, moved the filling in a circle from the edges of the form to the middle. In parallel, while the filling was being prepared, the dough was made. I put only 2 tablespoons of butter in the dough to balance the fat content of the filled dough. Everything else is as usual. I kneaded, flattened, and ... here the question arose - how to transfer the cake to the filling! I tried to throw it off the mat, well, I didn’t succeed neatly - I didn’t have enough dexterity, one edge turned up, I had to correct it ... It's okay, of course, it will still be the bottom of the pie. It can be seen all the same it would be better to shape it on a thin board, so that it would be more convenient to brush it off without damaging it ...
Baked with a flatbread for 20 minutes, 180 gr. + 5 off stove. Then another ambush lay in wait for me. Flip the cake. It seems like nothing complicated, put a plate on top and voila. Eh ... In the photo, the top of the baked cake turned out to be cracked - this is the result of an unsuccessful "coup" I forgot to immediately go under the edges with a spatula in a circle, since although they were slightly fried in places, they did not want to lag behind the shape ... that before attempted coup # 2 she took this photo. It's good that the cracks are not deep, otherwise the cake would have broken, then it would certainly be considered an unsuccessful attempt! Okay, experience too! The main thing is that the cake withstood all of these bullying with honor and those who ate did not notice anything. This is how I got a "meat" version with this test! You could have pricked it - it turned out very lush!

[Yul]

Wow, this is a super "mockery"! Yul, do not slander, a gorgeous pie turned out! I just baked sweet shifters, but I wouldn't even guess with meat filling. So I also bring it to the piggy bank!

I didn't have time to bake bread for lunch today and made a cake according to this recipe, I liked it - it was quick and tasty!
Thank you!
🔗

[Tanya]

Tanya, Thank you!
Svetlana, I am very glad that I liked the recipe! Great cake! Thank you for your feedback!

[Yulia]

And what, the recipe is not yet in the winners of the week?!?

It's just a super recipe, Yulia

[Irina]

IrinaThank you for appreciating the recipe !! I am very pleased! There are a lot of interesting recipes for a week, there are not enough medals for everyone!

And I, too, would have voted for this recipe, it’s just unique and, most importantly, without eggs, and baking doesn’t get stale, I don’t know how about a few days (I couldn’t stand that much), and on the second day it was just as soft.

Now they drank tea with a whole grain cake, made butters out of it, cut it across and laid it with cheese. Delight!

Yeah, also a recipe-constructor: whatever kind of cake you want, collect this

Exactly

Tomorrow I will also try the sensational cake! She's right on trend this week !. I could hardly wait for the weekend!
And you girls, there have already been so many VARIANTOFFF that I don’t know ~ How to start, aaaaa !!!

[Tatyana]

Tatyana, Inna, girls, thank you for your kind words, but the further, the more this dough becomes the result of joint creativity! And yours as well! : a-kiss: All the options and experiments helped to look at the recipe in a new way. Now you can already understand how much to put in, in order to know exactly what to expect from the planned cake: whether it will be bread, or a gingerbread!

And you girls, there are already so many VARIANTOFFF

mamusi, I hope that among them you can already find something to your taste! Or compose something new!

Yulechka, yesterday baked it with sun-dried tomatoes, she liked it even more than with raisins. I did everything according to the rules, with soda and cornmeal. Thanks again for the recipe. I made similar cakes, but without semolina and fried in a pan. This one was baked in the oven, there are no pizza ovens, very tasty!

[Olenka]

Olenka, I am very glad that I liked the dough recipe! Thanks for the photo! A wonderful fluffy cake turned out!
Yes, even from one dough you can find your own version of this cake, which is more to your taste!
I also often made fried cakes with curdled milk and soda, but with the addition of an egg, without it, the dough turned out to be a little rubbery, but I did not try to add semolina to them either!

Yulechka, I'll throw a photo report here too! I baked at the Princess today, first I warmed it up. 20 minutes. baked. Flour c / s + half-and-half. Sprinkled with cheese on top.
The test went off with a bang!) I will cook often. I will try all the options! Thank you!





I added both baking powder and soda. Breading ~ corn flour!
Eaten with pumpkin cream ~ soup!
Delight!

I will also throw a photo report here!

Rita, and rightly so !! Such beauty cannot be hidden!

The test went off with a bang!) I will cook often. I will try all the options!

Excellent!! We are waiting for new reports !!!

For dinner, I baked the tortilla again, added a little corn flour and reduced the amount of baking powder to 1 tsp. She quenched the soda with vinegar. I have an increased perception of soda in the test, so I decided to experiment. Those a hundred it turned out good, soft.

[Irina]

Irina, and you can experiment with baking powder and soda to your taste, as with the rest of the ingredients of the recipe!

The dough turned out to be good, soft.

This is the most important thing!

[Yuliya K]

Yuliya Kand here's my princess pizza.
Today on serum + 2 tablespoons of sour cream to a volume of 200 ml.
Flour / s.
Help yourself!

[mamusi]

mamusiwhat a lush and mouth-watering pizza! So I, too, now add the whey from cottage cheese according to your recipe

[lady inna]

lady innaThank you, the pizza was a success and I liked the speed of the process. You would have to go for kefir, but there was whey at hand, and sour cream ... already thoughtful. So the recipe is universal!

[mamusi]

here is my princess pizza

mamusi, smart girl !! Great pizza !!

You would have to go for kefir, but there was whey at hand, and sour cream ... already thoughtful

The right approach!!! Why run after kefir - when you have something to replace, at the same time add bored products!

So the recipe is universal!

Exactly!

So the recipe is universal!

Everyone who tries this dough comes to this opinion.
I got to the computer, dropped clearer pictures of my whole grain cake.And I also came to the idea that next time I need to add a little balsamic vinegar, for piquancy and a more bready taste.



A chic bread option for those who are intolerant of yeast and eggs!

[Tanyusha]

Tanyusha, the crumb just looks fabulous !!

And I also came to the idea that next time I need to add a little balsamic vinegar, for piquancy and a more bready taste.

But the truth is a sensible thought!

the crumb just looks fabulous

Yeah, on bread

[Tatyana]

Tatyana, Maybe a little malt?
And here I am, for my part, I want to carry out tests with apple filling, prepared for the winter in cans "for Chuchelka's" pies ...
Its (filling) is still a dime a dozen! We were not greedy, harvesting ... but in the garden already new apples are ripening ...
So ... if something worthwhile comes out, I will report.

[mamusi]

Tatyana, Maybe a little malt?

mamusi, so I have it there
Yeast-free dough on kefir for quick cakes and pizza # 56

if something worthwhile turns out, I will report.

It will definitely work out, with an apple finally there will be mortality

200 ml kefir
1 tbsp / l with a heap of hw / malt + 4 tbsp / l boiling water
2 tbsp / l semolina
4 tablespoons of vegetable / oil (1 tablespoon of olive + 1 tablespoon of mustard + 2 tablespoons of sunflower)
3/4 h / L (from a bread machine) sugar
3/4 tsp salt
180 g whole grain flour
2 h / l baking powder
0.5 h / l soda
cumin for sprinkling on top

Ahaaaa! I see Somehow I didn't notice right away!

And here I am, for my part, taksazzat, I want to conduct tests with apple filling

Wow! Indeed, there has never been such a test! We wait!

[Yuliya K]

Yuliya K, Julia, I'm with Pizza again! I'm not overjoyed at your test!
Apple pie didn't work out today. I plan tomorrow.
But Pizza ~ at the request of the workers today is vegetarian and diethical (since it is based on 2nd grade flour, it contains only a third of the premium flour)
The most interesting thing is that the taste is rich, so Bread and rose perfectly! Straight Fluff!
Here's the proof ~ see for yourself what a crumb !!!

[mamusi]

mamusi, Rita, the crumb is really impressive !!! By sight, you can't even say that the dough is not completely made of premium flour! It turned out very fluffy! And if the taste is also rich and bready, it is doubly wonderful !!! I'm glad I like the dough !!

[Yuliya K]

Yuliya K, Julia, thank you very much for the dough! Today I baked the simplest option - just a cake. Indeed, the cake turned out to be fast and very tasty. I baked it in a frying pan, which further accelerated the process Photo, alas, no, but the crumb is porous, fluffy. The taste is very bready. I will definitely continue the oven! And with fillers too. THANK YOU

[Svetlana]

Svetlana, thanks for the tip !! I am very glad that I liked even a simple cake! I think that with fillers you will like it no less!
And I have today - Rye flatbread "Borodinskaya"
Inspired by Tanya's "bread" cake whole grain flour decided today to stir up a rye cake, also with the addition of brewed malt. Instead of kefir, there was yogurt with a very decent sourness, but in spite of this, I also added balsamic vinegar!
Since I had exactly 250 ml of yogurt left, my alignment came out like this:
250 ml of kefir (sour yogurt)
3 tsp (with a slide) malt + 1/2 tsp ground coriander + 5 tbsp. spoons of boiling water - pre-brew.
1 teaspoon with a slide of dark honey
3 tbsp. spoons of semolina
3 tbsp. tablespoons of butter (slightly reduced the usual portion to achieve a more "bread" taste)
1 teaspoon (incomplete) balsamic vinegar (if kefir is not sour at all, then it is quite possible and full)
1 teaspoon fine salt
250 g rye flour
1/3 teaspoon baking soda
2 tsp baking powder

In order to better disperse honey in kefir with semolina, I first mixed it with brewed malt and left a little of this mass for shaving on top. I added the vinegar along with the malt. The dough turned out to be thick, but more viscous than usual, but nevertheless quite amenable to molding with oily hands. For a smoother look, I chose corn starch for the molding bedding, but it is quite possible to do with rye flour, it will resemble "rye edges"
Before the shaving brush, I made several holes for safety reasons, so that the cake would not swell. The tortilla turned out to be not very high, due to the fact that it stretched it out a little larger, but for sandwiches it is even better!
He burned in the GF for a total of 25 minutes - first for 10 minutes for 180, then for 195 and 5 minutes off. stove. (next time I will try to put it on 195).The aroma of Borodino bread by the end of baking was already felt in full! The taste of the finished crumb is also similar! It turned out to be slightly wetter than ordinary wheat cakes, but it really looks like bread crumb! And the taste is dear! - just great! I grabbed several pieces at once. Delicious! And unlike Irish soda bread - not the slightest bit of soda! On the other hand, an almost imperceptible slight sourness inherent in rye bread appeared and the taste turned out to be richer thanks to malt, coriander and balsamic vinegar.
So this cake is no longer even instead of bread, it is already bread!
I cut the cake, both hot and cold, in the photo the difference in the cuts is noticeable. Although the photo, of course, distorted the real appearance of the cake beyond recognition ... It was not possible to photograph normally, because of the cloudy weather, the pictures are very unsuccessful: now it is darkened, then a completely different shade of the cake!

[mamusi]

mamusi, the crumb under the pizza is great, just fluffy. We are waiting for apple pie!

Yulhow beautiful you are. Well, we got to rye bread. I have no doubt that what she cracked is still hot, I suppose. The cut is great.
Listen to what we just haven't baked from this test. I can’t even remember what other recipe they were so "otkolyatsya" over here.

Tanya, thank you !! Infected with my bread cake !! Yeah, it cracked both hot and warm, I could not resist, very tasty! I didn't even get to the remaining cake - "brick" today - I ate bread !!!

what have we not already baked from this test

We are waiting for apple pie!

Pies with sweet fillings have not yet been baked, but it looks like we need to start!

No cake can be compared to freshly baked bread or flatbread!

Rye flatbread "Borodinskaya"

resolutely take away!

[Yulia]

Yulia, great! Anticipated my next plan! I also tried to imitate everything Borodinsky, pour coriander, but I just "hung" on a rye cake with raisins)))
By the way, if someone is suddenly vainly looking for malt: now Pyaterochka sells kvass wort concentrate from RASPAK in soft packaging (Metro also has it, it's cheaper). The only pity is that in ordinary stores it is sold only in the summer "kvass" time)

[Inna]

in ordinary stores it is sold only in the summer "leaven" time)

Inna, they don't know that we bake bread with him

[mamusi]

mamusi,
Inna, well, so we are here to each other in a circle of ideas and throw them !! I, according to your "diethical" method, also decided to reduce a little oil - it worked great on a bread cake! I also wanted to imitate "Rizhsky", but there rye flour must be sown, while laziness
Yes, I also saw this concentrate in the Five! You really have to buy it. I still have a powder one, but if it goes like this, I'll finish it off quickly!

they don’t know that we bake bread with him

Aha!

[Yuliya K]

Yuliya K, Well, here's Apple Pie as promised!)
I am delighted with it.
Flour of the highest grade. Filling - Apple stuffing for "Chuchelkin pies". She just spread the cake on paper, put apples on top. And - in the hot (!) Princess Bake for 20 minutes. Bottom (required) - Teflon mesh (I have it double - I never take it out)
Here on the photos it is still hot, I did not cut it, but I picked out the crust on purpose to show the crumb!
I'll post the cut below ... later.




Well, now we are going to drink tea!)
I invite you to the Pie! Help yourself!
Next time in this Pie, I'll do without cornmeal. Sprinkle with wheat ...
Corn flour just here bothers me a little, just a little!
But it's just indecent Tasty !!!

[mamusi]

mamusi, Rita, from the photo I see - cool crumb !!! Super Pie !!! Clever girl !!! Hooray!!! We now also have Apple Pie from this dough !!

Bottom (required) - Teflon mesh (I have it double - I never take it out)

I don’t take out my mesh either! But I haven't tried a double yet!

Next time in this Pie, I’ll do without cornmeal.Sprinkle with wheat ...
Corn flour just here bothers me a little, just a little!

Sometimes I also want a smoother crust, then I mold it in cornstarch. I also read somewhere that starch is good for this, but of course it can be done just in flour ...