If your breakfast or dinner does not do without something delicious, we recommend that you get acquainted with recipes from rye flour.
Pancakes made with rye flour
Ingredients:
- an egg of choice (highest category) - 1 piece;
- soda - 0,5 tsp.
- rye flour - 275 g;
- lean oil - 85 g;
- whole milk - 285 ml;
- salt;
- citric acid - a small pinch;
- sugar - 75 g.
Preparation
Add to the rye flour citric acid, granulated sugar and soda. Then pour in half of the required amount of milk and thoroughly mix the dough until the lumps disappear completely. Add the rest of the milk and mix well again. Break the dough into an egg and add the vegetable oil with constant stirring. The dough should get pretty thick, then leave it to infuse for about a quarter of an hour. After that, bake pancakes in a pan with a well-warmed vegetable oil, exposing the average fire, about 2 minutes from each side.
Starter for kvass from rye flour
Ingredients:
- water 175 ml;
- sugar - 165 g;
- rye flour - 10 tbsp. spoons.
Preparation
Pour 4 tablespoons of flour in 100 ml of freshly boiled water and stir until a mass of consistency resembling sour cream is obtained. Add another teaspoon of sugar, stir well, cover with a slightly moist gauze and leave to stand in some warm place for a day. Then add 2 tablespoons of flour and add a little water. Leaven remains to wander for another day. The procedure is repeated the third time, making sure that the mass is sufficiently liquid. Usually on the third day the leaven has a sour smell, reminiscent of rye bread. We fall asleep the same amount of flour for the fourth time, we insist a day - and now such original homemade yeast can be used.
Recipe for wickets from rye flour with potatoes
Unlike regular cookies from rye flour, they very quickly saturate, leaving no sense of heaviness in the stomach.
Ingredients:
- an egg (the highest category) - 1 piece;
- sour cream fat - 135 g;
- rye flour - 565 g;
- butter - 45 g;
- whole milk 3.2% - 130 ml;
- salt - 10 g;
- potatoes - 6 pcs.
Preparation
Peel and boil the potatoes, and then turn it into mashed potatoes with the aid of a crush. Add the softened butter and egg, which beforehand is slightly beaten with a mixer, salt, mix and set aside until completely cooled. In a separate container, pour sour cream into the milk, add salt to taste and gradually add the milk-sour mixture to the sifted flour until an elastic and elastic dough is obtained. Wrap it with a film and leave it alone for about half an hour.
Roll the medium-sized sausage out of the dough and cut off small pieces that do not exceed the average walnut. On a floured table using a rolling pin, roll them into flat cakes about 2 cm thick. In the middle of each cake lay the remaining potato filling (2 tablespoons), wrap the sides strictly to the middle and secure them on both sides. The final stage of creating this baking from rye flour - placing in the oven on a baking sheet, well oiled. Bake wickets for about 20 minutes at a temperature of about 200 degrees, and then served to the table, moistened with hot milk.