Scarecrow
Mandarinka @,

Wort - one and a half tablespoons. It's better not to add malt yet, you need to boil it with boiling water, leave it to saccharifice, subtract water from the recipe for brewing ... In short, it's more problematic ..
Mandarinka @
Scarecrow, okay, I'll try with wort
Thank you for your timely reply.
In general, there was no time to go for the wort, but I really wanted cakes
I baked it, now I don't know how to stop
It's sooooo tasty even without the wort! Tasted with cheese and homemade overseas eggplant caviar
And here is the photo:
Rustic rye-wheat cakes
Rustic rye-wheat cakesRustic rye-wheat cakes
Made some round, the rest oval
Thanks for the recipe, Natasha!
julia_ra
Mmm, delicious thing!
Scarecrow
Rye bread is our everything!)))
Crochet
Quote: Scarecrow
It is better not to add malt yet, it must be brewed with boiling water, left to saccharifice

And sometimes I just pour it dry ...

Nat, and how long does it take to saccharify malt?

And if you leave the brewed malt for a long time, let's say overnight, won't it get any worse?

Or will it be?
Scarecrow
Crochet,

Will not be. It is kept for several hours at a certain temperature (warm). I leave to cool completely. And this is at least 2-3 hours. Therefore, at night - the very thing, you don't have to wait and walk around in circles.
Irina F
Tus, take cakes)
Rustic rye-wheat cakes
I went and ground rye flour, kneaded the dough in KHP.
With pea soup to taste !!!
Smack))))
Scarecrow
Irina F,

And what plates are beautiful! And what did you grind the flour with?
Irina F
Natasha, I finally love white dishes, you can beat it as you like. And this one is the husband's choice. Well, I also love pip-studio old collections, now you can't find them in Russia.
And I grind flour with a mill, before the crisis I ordered from Germany with stone millstones, cool, but heavy!
Scarecrow
Irina F,

I thought so (about the mill). Some kind of beech? Show me, your model is so interesting)). I also kept going for several years, but I never got it)).
Irina F
Natus, I looked in the gallery at my place, but I did not find a photo. Now I'm lying sick in the bedroom on the second floor, I don't want to go down to the first floor, tomorrow I'll take a picture and show it)
Scarecrow
Irina F,

Are you cho - a cold philis ?? Don't, don't go anywhere, lie, lie ...
Irina F
Natasha, I don’t even know, I rarely get sick, we don’t like it, but sometimes it will take it!
The voice disappeared (no buoy, mother, yelling at the children), the dry cough just strangled (yes, apparently against this background my head ached.
I drink tablets.


Added on Friday 17 Mar 2017 09:28

Behold
Rustic rye-wheat cakes
Scarecrow
Irina F,

Class !!! Tell me about the quality of the flour. Straight flour-flour (well, CH, of course). Or meal in essence?
Nastasya78
Good afternoon, Scarecrow. Today I made cakes according to your recipe. They are delicious. Added 1.5 tbsp. l. kvass wort. And instead of water - a chatterbox of water and aged kefir. But I have no doubt that I did something wrong. Please help with advice.
I kneaded the dough in a bread maker, set it to stand on the "Yeast dough" program. The program lasts 1.5 hours - 30 minutes, kneading with a pause, and 1 hour - proofing with kneading built into the program. The dough rose well despite the large amount of rye flour. I took it out of the bucket - it was straight, loose, porous ... Then I divided the dough into 8 parts, formed cakes 1 cm thick, allowed to distance. But neither after 15 nor after 25 minutes they hardly changed in volume. I set it to bake in the hope that they would rise a little during baking, but they remained the same as they were immediately after molding. In this regard, my question is:
1. Rye dough doesn’t like crunching. For him, the best is a short batch, proofing and baking.So maybe, immediately after kneading, divide the dough into 8 parts, immediately form cakes and let them distance for 1.5 - 2 hours? Since after shaping and kneading, the dough did not rise at all. At the same time, the yeast is proven. Normal height wheat bread comes out.




I really look forward to your advice. I liked the taste of the bread, the family asks for a double, but I would like more ...




from the finished product ...




And the photo shows that some did not have cakes, but almost buns came out ...




By the way, I didn't add flour at all. Even molding was done without flour. I just greased my hands and a silicone mat with vegetable oil. I did not use the rolling pin. His own palm was enough.




and immediately the second question. Baked without convection. At a temperature of 230 C. Maybe it was enough to set 210 C?
Nastasya78
Everything, figured it out. You can knead on any program in a bread maker for 10-15 minutes to mix all the ingredients well. It is not necessary to use the Rye program. There is no need to put the dough in the bread maker on the "Rye" program! This was my mistake. Immediately form flat cakes from the kneaded dough, let stand until they increase in volume, directly on the baking sheet and bake. Fast and delicious! Thanks for the recipe !!!




An oven is not necessary with convection.




The cakes break up very quickly.
Scarecrow
Nastasya78,

It's good that we figured it out, otherwise I just saw your questions, that's a bastard))).
Crochet
Quote: Nastasya78
There is no need to put the dough in the bread maker on the "Rye" program! This was my mistake. Form flat cakes from the kneaded dough immediately

Anastasia, how is it not necessary to distribute this dough?

After kneading, the dough must be allowed to distance and it doesn't matter, in a bread maker on some program or just at room temperature) and only after proving, we shape the cakes, which we also give about 15 minutes of proofing.
Nastasya78
I did just that at first. Melted on the program. The dough rose well, but after shaping - not a drop! 15 minutes is not enough ... 30 minutes and even 40 - the view is flat, initial. After baking, they are harsh and difficult to chew.
Therefore, IMMEDIATELY after kneading, I form small cakes and let them stand until they increase in volume by 2 times. And not 15 minutes, but much longer. An hour may go away, maybe even 1.5 hours. Then I bake. The cakes are airy and soft. If you knead them again before baking, well, they won't rise ... After all, rye flour does not like kneading. With bread, after all, RYE is like a short batch, proofing and baking.
How do these cakes differ from rye bread? After all, there is much more rye flour here than wheat ...
If you correct me, I will be extremely grateful ... With rye dough for now ...




And I always listen to advice ..
Nastasya78
Thanks again for the recipe !!! Delicious and not troublesome. Knead dough fast, baked fast. True, it’s not 20 minutes, but 1.5 - 2 hours.




Rustic rye-wheat cakes




Rustic rye-wheat cakes
Scarecrow
Nastasya78,

The main thing is that the result is pleasing. And an experienced baker will make his own adjustments)).

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