Rye dough and its uses

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Rye dough is the basis for many types of pastries, from bread to pies or tortillas. However, you need to know how to work with it. In its pure form, rye flour is not used, since the dough from it will be sticky, it is almost impossible to collect it. Therefore, rye flour is mixed with wheat flour. Then the baking will keep its shape and have a good porous structure. However, there are flour products that do well without the addition of a wheat ingredient. Now we are talking about pancakes. After all, they use a viscous, liquid dough, which is not kneaded by hand, but beaten with a spoon or a whisk. In this case, rye flour gives the dough a special flavor and aroma.

Dough on dough: list of ingredients

Rye yeast dough takes time, but the end result is a delight for the whole family. According to this recipe, you can cook delicious cakes. They are original and interesting. Such a product can be used both as a bun for soup and as a base for sandwiches. For example, you can rub such a cake with garlic and serve with rich borscht. Or decorate with a delicate goose liver pate and a piece of cucumber. Everything depends on fantasy. But in a simple form suchthe tortillas are very tasty and nutritious.

To make sourdough you need to take:

• 50ml boiled water;
• the same amount of rye flour;
• a teaspoon of dry yeast.

Then all these ingredients are mixed and left for two to three hours. In order for the mass to ferment, it is better to hide it in a warm place. Also, to speed up the process, you can put a pot of dough in a container of hot water, periodically adding boiling water. However, it is better not to rush the dough, waiting for it to rise.

How to cook tender dough?

When the dough is ready, start preparing the rye dough. The margarine is melted. Flour is mixed with baking powder. In another bowl, add one egg, liquid margarine, s alt and water. Sprinkle with sugar. The mass is thoroughly kneaded so that all the ingredients disperse, and the s alt and sugar dissolve.

Now the liquid ingredients are combined with flour, kneaded. Add the dough and begin to knead the rye dough. It should come out quite elastic and soft. Several pieces of dough are formed from it, of the same size. Roll a ball out of each. Using a rolling pin, roll into a cake.

Parchment is placed on a baking sheet, rye dough cakes are placed on it. You can grease them with an egg, make some kind of pattern with a fork. In the oven, such cakes are baked for thirty minutes.

Dough without dough

Now it's the turn of the ingredients for the rye dough itself. For him they take:

• seven tablespoons of rye flour (heaped);
• fifty ml of water;
• one medium sizeegg;
• one hundred grams of margarine;
• ten grams of baking powder;
• half a teaspoon of s alt;
• one and a half tablespoons of sugar.

Preparing rye dough, just like cakes directly. Mix eggs with sugar and beat well. Next, add all the ingredients except flour. The margarine needs to be soft. The flour is sifted and poured into a pile on the table. A recess is made in it, the prepared mass is put and kneaded. Cakes are formed and sent to the oven (180-200 degrees).

Wheat-rye dough for dumplings

This dough makes excellent dumplings, for example, with cottage cheese or cheese. You can come up with the trick yourself. However, sweet options here are not as successful as s alty ones. To prepare the dough for dumplings, take the following products:

• 250 grams of rye flour;
• 120 grams wheat;
• two chicken eggs;
• one hundred ml of odorless vegetable oil;
• 120ml water;
• a pinch of s alt.

Both types of flour are sifted and mixed together. Add s alt, vegetable oil, both eggs and water. Knead the dough. Leave to insist. Usually, preparing the filling takes just as long as the dough needs to infuse.

Custard pancakes

The consistency of the dough for pancakes is such that it is in this case that you can use only one type of flour - rye. Choux pastry is soft. The pancakes themselves turn out to be openwork andthin. Rye flour just spices them up.

To make pancakes, you need to take the following products:

• glass of milk;
• 120 grams of flour;
• four egg yolks;
• two tablespoons of sugar;
• a teaspoon of s alt;
• 125 ml boiling water;
• a couple tablespoons of oil.

Egg yolks are combined with s alt and sugar. Whip thoroughly with a whisk. Without stopping, pour half the milk in a thin stream. It must be preheated, but not boiled.

Put flour. You need to do this in parts, preferably a tablespoon. Stir gently but thoroughly so that no lumps remain. Add the rest of the milk, mix again.

Water is boiled and poured into the dough, immediately stirred. The consistency of the dough comes out like thick sour cream. Pour in vegetable oil and mix again.

The frying pan is heated, oil is poured into it. The dough is laid out with a ladle. The size of pancakes is adjusted as desired.

Preparing dough is an exciting process. However, it takes time. Some housewives transfer recipes from generation to generation, afraid to change anything. For this reason, rye flour is rarely used. But the dough based on it turns out to be quite interesting, so it's worth trying a couple of recipes using it, for example, to make tender dumplings or savory cakes.