Rustic rye-wheat cakes

Rustic rye-wheat cakes

Category: Yeast bread

Ingredients
Wheat flour	150 g
Rye flour	390 g
Water	400 ml
Salt	1.5 tsp.
Sugar	1.5 tbsp. l.
Vegetable oil	1 tbsp. l.
Dry yeast	2 tsp
Chopped garlic	1 tbsp. l.

Cooking method

• Sculpting the cakes themselves was not the slightest difficulty. Divided into pieces, molded balls out of them (by the same molding as round rolls or hearth breads), flattened, rolled a little with a rolling pin to a thickness of 1 cm, and leveled. It turns out to be perfectly angular, the dough is easy to shape. You need to powder it well with flour - the dough is viscous, sticky, which is natural with such an amount of rye flour. I made notches with a knife to make it look more attractive. Gave it to distance for 15 minutes, greased with water and baked at 230 degrees with steam for 10-12 minutes.

Note

First, I specifically looked for reviews, whether anyone prepared these cakes. Did not find. Probably, I will be a pioneer ...

The recipe from the instructions for the oven (they are there in the "Dough" section)
I liked the cakes. The only thing I personally lacked in them was the malt flavor. Next time I'll drink some leavened wort.
The cakes went to the borscht. Believe me, it was a great tandem.

Similar recipes

Rustic rye cakes (Alexandra)

Tortillas "Barbary" (Twist)

Lobiani cakes (racha) (Crochet)

I baked these cakes as soon as I bought HP. We liked it very much!

the same shape as round loaves or hearth breads

And where can you find such a miracle molding?

No, no, this is not a tool, it is a molding technique when the edges of the kolobok are pulled to the center with two fingers. And so in a circle several times. In the center, it looks like a pinch. When you turn over such a bun, the tuft remains at the bottom "on the wrong side", and on the "front" side - a beautiful, smooth, rounded bun without wrinkles and folds. I hope I explained it clearly ..

[Scarecrow,]

Scarecrow,

With minor changes, I made cakes according to your recipe, I will post it, with your permission, in Temka about recipes and secrets of healthy eating.

I made half with garlic, half without. I didn't add sugar. I put 1 tsp. malt and 2 tsp. panifarin. Added bran and ground flaxseed.

Here they are

[Scarecrow]

I somehow experimented with this recipe too .. though I was too lazy to make cakes and I made one large cake

Like you, Scarecrow I really missed the malt taste ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7856.0

[Scarecrow,]

Scarecrow,

With minor changes, I made cakes according to your recipe, I will post it, with your permission, in Temka about recipes and secrets of healthy eating.

Half made with garlic, half without. I didn't add sugar. I put 1 tsp. malt and 2 tsp. panifarin. Added bran and young flaxseed.

Wow, very beautiful. And now the questions:
Did you put the garlic finely chopped or passed through a press? Which ones are tastier in your opinion: with or without garlic? How much they raised in the presence of additives (bran, flaxseed), were there no problems with raising?

I do not recognize panifarin and similar additives, to be honest, I strive for a more natural composition, but malt is definitely needed there, I totally agree. It's rather bland without it.

[Scarecrow]

Scarecrow ,

Panifarin is an absolutely natural product; you eat white bread.

The tortillas taste completely different, with garlic they are deliciously hot, fresh, but without anything it is delicious both hot and cold, and on the second day.

The garlic was from the crusher.

I always add bran and flaxseed to bread, in panifarini only when I don’t forget, so I think they do not have any special effect on germination in such a scanty amount.
I rolled 16 tortillas, quite large and rather thin, and they were baked too thin, deliciously crispy (baked the first 10 minutes with steam). How many cakes did you get?

I put in so little malt that it did not give the taste as such, but gave a delicious sweet aroma along with the flaxseed, although I did not add sugar or anything sweet to the dough.

How many cakes did you get?

And I have 9 or 10, I don't remember exactly. But yours doesn't look any smaller than mine, to be honest, although you got 16.

"- And how many hats can you sew from this skin?
- One,
- Can you two?
- Can,
-And three? .... "

And today I did it without garlic, with 1 tbsp. l. malt, instead of water zero kefir, and instead of yeast 1 tsp. soda and 1 tsp. baking powder. also added bran and flaxseed. Rye flour 390, whole 150, salt 1.5 tsp, greased with kefir

Very fast - the dough just needs to be mixed and shaped quickly, and delicious.

I only thought about two hours ago to make cakes because kharcho is on the way. Not gathered. But I'll do it tomorrow.

Girls, can you please tell me, are these cakes kneaded on the "Dough" program with subsequent proofing in HP or just kneading and immediately molded?

[Krosh,]

Krosh,

Yeast in full dough mode, with proofing. And those. what on loosening - immediately form

[Alexandra]

Alexandra, thank you so much for your timely response! I have already formed cakes (yeast), I will bake soon ...Alexandra, and how much do you distribute them after molding? And is it necessary to grease the cakes before baking?

I defended them for about 15 minutes - no more. Lubrication is optional. It's just that then they will be in flour. Girls on a friendly forum generally molded them into small bars with notches and they were dusted with flour, which very much resembled a ciabatta.
Yeah, I answered a little late. You have probably not only baked them, but you have already eaten half of them ...

[Scarecrow]

Scarecrow
Better late than never ! Thank you very much for the answer and for the recipe! I baked them for a long time, my girls (mother and daughter) are working on eating them ... They really liked the cakes! They say it is almost impossible to stop - so good! I especially liked the combination of rye flour and garlic!

Allow me to add my own 5 kopecks. Of all the recipes for rye bread, only a country flatbread was recognized by my husband as "real rye bread". True, I slightly adjusted it to suit my taste. Added for the acidity of apple cider vinegar (homemade) 2 tbsp. l., dry kvass (it contains malt) 3 tbsp. l. (bakery), since there is sugar in the kvass, then sugar was not added, and caraway seeds, ground coriander, 0.5 tsp. I was too lazy to make cakes, so I left them in a bucket to bake. After baking, greased with vegetable oil and rubbed the top with garlic. Om-Nom-nom.

[Scarecrow]

Made these cakes today! Scarecrow , thank you very much for telling us about them! More malt was added to the dough, 36g. Therefore, they turned out so brown for me. Delicious!
In the process of cooking, I took pictures and this is what happened:
Just please, don't take pictures as a standard recipe. I just got it like this and it's not a guarantee that it's perfect.

This was the dough after HP (SD-255), rye program, dough mode, rye shoulder.


After making the cakes, as advised, he let it stand for another 15 minutes. And here are the cakes before planting in the ovens. Made 6 pieces.


After 12 minutes. Everything was ready.


And after he cooled down, he cut it open.

After 12 minutes. Everything was ready.

"It was over in 12 minutes" ....

Special thanks for the photo of the process. I'll tell you a secret - I'm preparing them right now. Then I'll post a photo of the result.

Scarecrow,
I see, of course, that no one has been writing here for a long time, but nevertheless I will wait with hope for an answer ...
I guess that these cakes can be successfully made with sourdough instead of yeast, but here's the technology ... I have not enough experience yet
Can you tell me how to make sourdough?
I really love rye baked goods, and I used a full fridge for sourdoughs! We must give the 'girl' in marriage

They do not write for a long time, when there is nothing to write, and when there is something, everyone writes quickly ...

It is quite simple to make with sourdough. Sourdough - the same yeast, but longer (slow action). First you need to know - rye sourdough, wheat, 100% moisture, or some other.

[Scarecrow]

First you need to know - rye sourdough, wheat, 100% moisture, or some other.

Scarecrow, I have an eternal rye and a semi-finished rye product. Both 100% ow. I'm waiting for further control centers

Take about 200g of rye sourdough. Subtract the sourdough flour (100g) from the recipe rye flour and subtract the sourdough water (100g) from the recipe water. Add 1/4 tsp for stability. dry yeast.

Further, everything is the same. Taking into account the fact that the leaven works more slowly - increase the time to rise the dough, look by volume, so that it increases by 2.5-3 times. Then shape, let rise and bake.

Add 1/4 tsp for stability. dry yeast.

And without yeast at all?

And without yeast at all?

Why so? Easy. Don't add them and that's it. Only then follow the process. That is, after kneading, let it rise 2.5-3 times due to the sourdough (you cannot predict the time here, it all depends on the behavior of the sourdough, therefore, only in appearance to determine), knead, mold, let rise and bake.

[Thank you very much, Scarecrow !!]

That's what I understand !! Finally, the plover has turned out to be something that you can eat with appetite and pleasure.
The recipe has been modernized: instead of water - old bifidoc, plovers - 300 gr, and 90 gr. - rye bran / malt 55 / 35gr. plus ground coriander, yeast - just over 2 tsp, because I shook out all the rest in the bag.
Thank you very much, Scarecrow !!

Can you please tell me if it is possible to add kvass wort to rye bread instead of malt (what is sold in 0.5 liter jars). They are one and the same or different products, but I can't find malt anywhere. Thanks in advance And yet, for these cakes, is it necessary to use a rye scapula or can you use a regular one?

Can you please tell me if it is possible to add kvass wort to rye bread instead of malt (what is sold in 0.5 liter jars). They are one and the same or different products, but I can't find malt anywhere. Thanks in advance And yet, for these cakes, is it necessary to use a rye spatula or can you use a regular one?

You can, because the main part of the kvass wort is malt. The only but: it is necessary to regulate the liquid. Because malt is a dry matter and the water it is brewed with is always taken into account in the recipe. And kvass wort is liquid, so you can't just pour over the liquid in the recipe - the dough can float. It is better to subtract the volume of kvass wort from the volume of liquid in the recipe. Then you can correct the kolobok, if necessary.

It is better to subtract the volume of kvass wort from the volume of liquid in the recipe.

And about how much kvass wort should you take for these cakes?

Tanya, can I get in? I took 35 grams and topped up to the required volume of liquid, i.e. up to 400 ml. ...

Tanya, can I get in? I took 35 grams and topped up to the required volume of liquid, i.e. up to 400 ml. ...

Kroshik !!!! Thank you!

Thanks for the recipe. Did it your way.

Thanks for the tortillas recipe. The whole family loved it. I added flax seeds to the dough.
My photo reports:

Pretty guys. And you can see from the open incisions that they have risen well!

[Tuska]

Tuska, another thank you for this recipe !!! Well, until I love these cakes!

[Tus]

Tus, I keep forgetting to ask, and your baking temperature is indicated taking into account convection, or what? Otherwisex I fthat ethat time inAPCI don’t bake them correctly ...

Natasha, I baked some cakes. Very tasty.
But in the store they are so harsh, crumbly. And they have a different taste. Do they add something or is your recipe completely different?

[Olenka]

But in the store they are so harsh, crumbly. And they have a different taste.

Olenka, it seems to me that completely different cakes, look here: 🔗

I think this is it ...

By the way, I baked, sooo even !!! Like gamasin ...

Oh, Little Grand Merci. But I also really liked these.
I decided that rye-wheat bread, in a loaf, is not baked for me, and in general it is difficult for me with these breads. Then these cakes are the THAT!

[Tus]

Tus, I keep forgetting to ask, and your baking temperature is indicated taking into account convection, or what? Otherwisex I fthat ethat time inAPCI don’t bake them correctly ...

Tuska, colisI alreadyabout pliz !!!

[Tuska]

Tuska, colisI alreadyabout pliz !!!

Little kind ghost Kroshik. It will emerge in one topic, then in another ...

230 is with convection, but the real temperature is lower. You open / close and it drops to 210, approximately. It turns out the same 230 in normal.

[Tusechka]

Little kind ghost Kroshik.

Bliiin , Casper so nobody called me yet ...

TusechkaThank you very much, now I'm straighta fsё-fit is clear !!!

Thank you!!! It was delicious!!!
🔗

I'm afraid to repeat myself.
I'd like to know - rye cakes according to this recipe are similar (in taste) to those dear to the heart: girl_wink: Soviet "rye cakes"?

[Sofia_MR]

Sofia_MR, lovely Soviet rye cakes here ...

THANK YOU VERY MUCH!!! )

Today, finally, I'm going to bake. I really respect rye pastries!
Here's my result: chubbies and buns! (I forgot that you can't insert a photo from your album: a reprimand to the admin!)! They rose extremely beautifully! By the way, there was about 1 gram of dry yeast, even my kitchen scales did not show it.
Well, what can I say: they do not look like mine on cakes, rather - mini rye rolls. Although they sat for a long time (especially - the first batch), they were a little damp, the dough required flour, I added an additional 60 grams of wheat, plus another to add when rolling; rye was minus 15 grams for the addition of malt; but this was not enough. Plus, I put a little salt, I usually reduce it - and it's just right, with my love, to undersalt everything to your taste.
You should try on kefir, and on soda / baking powder, more flaxseeds (7 grams are not felt at all), and malt, of course.
So - until the next try!
And did anyone bake on liquid yeast? How to count the number - in leaven, help! I'm new to leavens

Great tortillas, thanks. Unfortunately, I didn't have time to take a photo. The family liked it, we will repeat it.

To bookmarks

[Scarecrow]

Scarecrow, what a beauty! I love the rye taste of bread very much. And rye flour misses on the shelf
I have never used malt in baked goods and kvass wort either ...
How many to add for this amount of flour?