Compound:

150 g wheat flour
390 g rye flour
1.5 tsp salt
1 tbsp Sahara
2 tsp instant dry yeast
1 tbsp mustard oil
2 tsp minced dry garlic
350 ml. water
for greasing cakes:
mustard oil
coarse salt

Cooking:

Mix wheat and rye flour, add salt, sugar, yeast, dry garlic. Mix. Add vegetable oil and water. Knead the dough.
Transfer the dough to a deep bowl and let rise for one hour.
The dough can be kneaded in a bread machine, for this it is necessary to lay the products in the form of a bread machine according to the instructions, set the “Rye” program, the “Dough” mode.
Divide the risen dough into balls. Shape each ball into a patty.
Place the cakes on a baking sheet sprinkled with flour.
Using a sharp knife or blade, make cuts on each cake.
Put the form in a warm place (for example, in the switched off oven under the light bulb) for 30 minutes.
After that, take out a baking sheet with cakes, grease each with vegetable oil and sprinkle coarse salt on top.
Put the baking sheet in the oven, preheated to 240 degrees. Bake for 10 minutes with steam (steam can be created by placing a cup of hot water in the oven). After that, reduce the heat to 200 degrees and bake for another 20 minutes.
Remove the finished rye cakes from the baking sheet and cool on a wire rack.

RECIPE TWO

COMPOUND:

2 cups rye flour; 0.5 tsp soda; 200 gr. margarine without animal fats;
2 tbsp. l. Sahara; 3 tbsp oatmeal that does not require cooking; 3 tbsp water;
a pinch of salt; 1 tsp cumin (or more).

To begin with, fill the oatmeal with water, let them stand and swell on the sidelines.

In the meantime, we mix flour, sugar, salt and cumin in a large dish. Add soda slaked with vinegar, sour cream or lemon juice. We also spread the softened oatmeal there.

Melt the margarine, pour it into a dish with the flour mixture and knead the dark-dark buttery dough.

We line the baking sheet with foil to avoid cleaning difficulties. We roll lumps from the dough, flatten them and put them on a baking sheet. You can not show off and prick the cakes with a fork a couple of times. You can draw a grid with a knife. And you can even draw funny faces!

After 15 minutes, we take out our cakes from the oven and (who is not a vegan can grease the cakes on top with butter at this stage) cover with a napkin for a couple of minutes. Fragrant rye cakes with cumin are ready, and we, in turn, are ready to laugh until we drop! So right? Bon appetit!

RECIPE THREE

Compound:

at the rate of 1 glass = 200 ml.

1.5 st. wheat flour
1.5 st. rye flour
2 tbsp bran
2 tbsp vegetable mustard oil
1.5 tbsp Sahara
7 gr. salt
1 tbsp cumin
4 gr. yeast
260 ml. water
Cooking:
Excellent bread buns, which are well suited for second courses and for sandwiches.
Easy to make - eat fast!
Add sugar and vegetable oil to the water.
Mix flour with yeast, salt, cumin and bran.
Mix flour with liquid and knead the dough. The dough will stick a little to your hands, because. The composition contains rye flour, so do not add too much flour when kneading the dough.
Lubricate the finished dough with vegetable oil, put in a cup and cover with a towel. Place the cup in a warm place and let rise for about an hour.
The dough can also be kneaded in a bread machine. To do this, lay the products according to the instructions and turn on the “Rye” program, the “Dough” mode.
Divide the dough into small equal pieces.
Each piece needs to be shaped like a bun.
To do this, take a piece and give it the shape of a cake.
Next, use your fingers to wrap the edges of the cake towards the center.

Flip the buns seam side down, cover with the palm of your hand and begin to roll the dough ball. It turns out a neat bun.

Do the same with the rest of the dough.

Brush each bun with water and sprinkle with sesame seeds.
Using a sharp knife or blade, make a shallow cut on top of the bun.
Put the buns in the turned off oven under the lamp for 40 minutes.

When the buns are ready, preheat the oven to 220 degrees, put a cup of warm water on the bottom form.

Put the baking sheet with the buns in the oven. Bake 10 minutes. Then take out the water and reduce the temperature to 180 degrees. Bake another 20 minutes. Cool the finished buns on a wire rack.

Rye cakes

Rye cakes go well with various soups and main courses. Baking these cakes is not at all difficult. They are soft and delicious. I offer a recipe for making rye flour cakes that any beginner can cook.

Products:

Rye flour - 1.5 (one and a half) cups
Wheat flour - 1 cup
Warm water or milk - 1 cup
Vegetable oil - 2 tbsp. spoons
Salt - 0.5 tbsp. spoons
Yeast - 1 teaspoon

Cooking:

Mix the sifted rye flour, wheat flour and yeast in one bowl. In another bowl, dilute warm water or milk with vegetable oil and salt. Pour liquid mixture into flour. Knead the dough. If necessary, add some flour. Knead the dough very well.

Your dough should be soft and not sticky to your hands. Transfer the dough to a greased bowl, cover with cling film and leave to rise in a warm place for 2 hours. During the rise, the dough needs to be kneaded 1 time.

Divide the finished dough into 4 parts, give them the shape of a kolobok, place them on a greased baking sheet, form the dough into mini-cakes, make holes in the center of the cakes with a fork. Sprinkle sesame seeds on the middle of the cakes, brush the top of the cakes with water and leave them on the baking sheet for another 30 minutes.

Bake in a preheated oven at 180 degrees for 20-30 minutes until done.
Cool the hot cakes a little by wrapping them in a clean, dry towel.

Rye cakes are ready.

Rye cakes

From 1.5 glasses of warm water, a bag of yeast, salt, 2 tbsp. tablespoons of sugar, 1 teaspoon of baking powder for dough, 2 handfuls of bran and rye flour knead the dough. It will take as much flour as the dough takes, it should be cool and not stick to your hands. We take a deep bowl, generously grease it with vegetable oil. Roll the dough into a ball and place in the prepared bowl. Leave the dough in a warm place for 1-1.5 hours. After the dough has doubled in volume, form balls out of it, flatten them slightly to make a cake. We place the cakes on a baking sheet greased with vegetable oil and put in a warm place for 20 minutes, for proofing. Then we bake the cakes in an oven preheated to 180 degrees until cooked. Readiness is checked with a sharp knife or toothpick.

Ready cakes should be greased with salt water, covered with a towel and allowed to cool. Cakes can be eaten with soup, or you can spread butter and eat with sweet tea.

Cakes baked from rye flour are very useful for our body, and are also an excellent dietary treat on our table. Let's take a look at some original recipes for their preparation.

Lean rye bread recipe

Ingredients:

• thick kefir - 350 ml;
• rye flour -300 g;
• olive oil - 1 teaspoon;
• salt;
• coriander - 1 teaspoon;
• soda - 1 teaspoon.

Cooking

Now we will tell you how to bake rye cakes. Mix all dry ingredients in a bowl. Separately combine with oil and gradually pour in the dry mixture. Knead the sticky soft dough, leave it alone for 20 minutes. Sprinkle the table with plenty of rye flour, spread our dough with a spatula, roll it in and roll out a layer 1 centimeter thick. Then we take a glass, cut out the cakes and put them on a baking sheet covered with paper. We pierce the dough in several places with a fork and bake rye cakes on kefir for 15 minutes in an oven preheated to 220 degrees. Serve the dish completely cooled, with cheese or butter.

Recipe for rye cakes without yeast

Ingredients:

• rye flour - 2 tbsp.;
• kefir - 0.5 tbsp.;
• chicken egg - 1 pc.;
• butter - 50 g;
• vegetable oil - 2 tbsp. spoons;
• baking powder - 0.5 sachets;
• sesame seeds - to taste;
• salt, sugar.

Cooking

Melt the butter over low heat, break the egg, throw salt, granulated sugar and mix everything well. Pour kefir into the resulting mixture, throw in the baking powder, mix, and then gradually add the sifted rye flour, kneading the dough.

Next, wrap it with a film and leave it to stand for 2 hours in a warm place so that it fits a little. Then roll the dough into a ball shape and divide into 9 pieces. From each we form small balls, flatten with our hands and make holes in the center of the cake with a fork. Then we dip them in sesame seeds, sprinkle with water and leave them on a baking sheet for about half an hour. 8 After that, we send the rye flour cakes to the oven and bake for a maximum of 15 minutes at a temperature of about 200 degrees.

Recipe for rye cakes with honey

Ingredients:

• soda - 1 teaspoon;
• butter - 125 g;
• rye flour - 4 tbsp.;
• honey - 20 g;
• egg - 1 pc.

Cooking

We offer another option on how to cook rye cakes. Mix soda with flour and sift thoroughly. We soften the butter, add the egg, honey, rub it well and gradually add all the flour, kneading the dough to a thick consistency. Then we roll it into a thick tourniquet, cut it into small identical pieces, form cakes and put them on a baking sheet greased with oil, and cook for about 20 minutes in an oven heated to a temperature of 200 degrees. After the cakes are ready, carefully transfer them to an enameled dry pan, cover with a lid and leave to cool. Ready-made cakes are served by children for breakfast or for an afternoon snack with or milk.

Recipe for rye cakes with sour cream

Ingredients:

Cooking

From all the listed ingredients, knead a homogeneous, non-sticky dough. Then we divide it into equal parts and roll each into small balls, form cakes, make several cross-shaped cuts on all and coat them with a beaten egg. We bake rye cakes in the oven at a temperature of 200-220 degrees Celsius for about 25-30 minutes. Then let them cool down a bit and serve the dish warm with sour cream and hot freshly brewed green tea.

I offer a simple recipe for fragrant homemade cakes - rye cakes. They turn out to be unusually tasty not only thanks to rye flour, but also due to the addition of brewed rye malt. You can serve such cakes not only for first courses, but also make sandwiches with them or just use them as a snack.

The recipe for this simple and delicious bread includes two types of flour - rye and wheat. By the way, rye flour is suitable for both wholemeal and seeded or peeled, and use any kind of wheat. If desired, blanks for rye cakes can not only be greased with egg yolk, but also sprinkled with caraway seeds, flax, coriander, seeds, or sesame seeds.

Ingredients:

(150 grams) (390 grams) (370 milliliters) (1 tablespoon ) (1 piece ) (1 tablespoon ) (1.5 tsp) (1.5 tablespoons) (1 teaspoon)

Cooking step by step with photos:

To prepare fragrant rye cakes, we need two types of flour (rye and wheat of any kind), water, rye malt, salt, granulated sugar, fast-acting yeast, refined vegetable oil and egg yolk for lubricating the blanks. If you do not use the yolk, the cakes will turn out lean (they can be eaten during Lent). It is not necessary to take high-speed yeast - just dry (also 3 grams is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but is pre-activated in a warm, sweetish liquid for 10-15 minutes.

Rye malt can be introduced into the dough in two ways: dry and brewed. It is believed that in the second case, the finished baking turns out to be more fragrant, although I did not particularly notice this. So, let's brew malt. To do this, pour it into suitable dishes and pour 100 milliliters (take from the total volume) of boiling water. Mix thoroughly and let cool until slightly warm.

Add salt, sugar and instant yeast. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the volume.

Knead the dough with your hands until the dry ingredients are completely moistened. It makes no sense to knead for a long time, since most of the flour in the dough is rye (there is a minimum amount of gluten in it). It is enough to make the dough homogeneous - it turns out to be quite sticky and not liquid, it keeps its shape. We send the dough to the heat for 30 minutes, after which we do a light punch and again to the heat for another 1 hour. Where is it better to ferment the dough and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not wind up and become crusty. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand there. Then you don’t need to close the bowl with anything, as the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.

After 1 hour 30 minutes (fermentation time is a relative concept, you may need more or less), the dough for rye cakes will rise and swell a little. It is still sticky and riddled with air bubbles.

We offer you an interesting recipe for rye flour cakes without the addition of yeast. They make a healthy and delicious addition to any meal.

Recipe for rye cakes without yeast on the water

Ingredients:

• fine salt - 10 g;
• baking powder for dough - 10 g;
• rye flour - 405 g;
• filtered water - 315 ml.

Cooking

We put all the necessary ingredients in the bread machine, select the “Dumplings” mode and detect for 20 minutes. Next, take out the finished dough, sprinkle lightly with flour and form a log, which we cut into 6 pieces. We make cakes from each blank and roll it out a little with a rolling pin. We bake rye cakes without yeast in a dry frying pan or in the oven.

Recipe for rye cakes without yeast on kefir

Ingredients:

• rye flour - 305 g;
• baking soda and salt - 5 g each;
• - 20 ml;
• - 345 ml.

Cooking

Before you start cooking rye cakes without yeast, mix all the dry ingredients in a bowl. Separately, combine the oil with kefir. After that, in small parts, sifting, pour the dry mixture into the liquid mixture, knead the sticky dough and leave it alone for 20 minutes. Sprinkle the surface of the table with rye flour, spread the dough with a spatula and roll it out to a thickness of 1 centimeter. Next, cut out circles using a regular glass and transfer them to a baking sheet covered with paper. Then we pierce each blank with a fork and bake rye cakes without yeast in a preheated oven for 15 minutes. The taste of finished products resembles bread rolls and they are best served with grated cheese.

Are you following a proper and healthy lifestyle? Then you know exactly what you need to start with the diet, for example, replace white bread with rye cakes. These breads are perfect for breakfast as well as a healthy snack. So, rye cakes: a recipe without yeast.

Delicate and soft cakes made from rye flour

First, let's prepare the classic rye cakes. The recipe without yeast on kefir is easy to perform, and all the necessary products can be found in your refrigerator. Attention: we will not extinguish the soda beforehand, since kefir will take on this role.

Compound:

• 350 ml of kefir;
• 2 tbsp. sifted rye flour;
• 1 tsp soda;
• 1 tsp refined sunflower oil;
• salt.

Cooking:

Delicious quick cakes

And now meet - rye cakes: a recipe without yeast on sour cream. If desired, bran can be added to the dough. Show your imagination and make cakes in the form of different figures.

Compound:

• 250 ml sour cream;
• 3 eggs;
• 2 tbsp. l. granulated sugar;
• 0.5 kg of rye flour;
• ¼ tsp salt;
• ¼ tsp soda.

Cooking:

• First of all, combine sour cream with granulated sugar. Add soda and salt, as well as eggs.

• Stir until a mixture of a homogeneous consistency is obtained.
• Sift the flour and add it in small portions to the egg-sour cream mass. If you decide to put bran, add it to the already sifted flour.
• Knead the base until it becomes elastic. The finished dough should not stick to your hands.

• Then we divide the base into identical pieces, roll them into cakes with a thickness of 1 cm. You can give them any curly shape if you wish.
• We bake cakes for twenty minutes at a temperature threshold of 190 degrees.

Cooking option with cottage cheese

We will diversify the classic cakes and add cottage cheese to the dough. This breakfast is healthy and tasty. By the way, granulated sugar can be replaced with honey. Especially younger households will appreciate such pastries.

Compound:

• 350 g rye flour;
• 150 ml of kefir;
• 200 g of cottage cheese;
• 1 tsp salt;
• 1 tsp soda;
• 1 tsp granulated sugar;
• 1 st. l. vegetable oils.

Cooking:

1. First of all, grind the cottage cheese through a sieve. Then we combine it with kefir and vegetable oil. Let's mix.
2. Add granulated sugar and salt to the curd mass, mix again.
3. Sift flour and mix with soda.
4. We introduce flour into the kefir-curd mixture and knead the base for the cakes.
5. Cover the container with the dough with a kitchen towel and leave for half an hour.
6. After the specified time, roll out the base into a layer with a thickness of 6-7 mm.
7. Using a glass, cut out cakes from the dough. And you can cut out rectangles or rhombuses.
8. Line a baking sheet with parchment paper and lay out the blanks. Pierce them on top in several places with a fork.
9. We bake cakes for twenty minutes at a temperature mark of 200 °.

Lenten pastries for every day

Lean rye cakes are most often prepared without yeast on the water. But we will consider a slightly unusual recipe. Its peculiarity is that rosehip broth will act as a liquid base. And we will add spicy notes to our pastries with the help of cumin and coriander.

Compound:

• 2 tbsp. rye flour;
• 1 st. rosehip broth;
• 2 tbsp. l. vegetable oils;
• ½ tsp soda;
• 1 st. l. freshly squeezed lemon juice;
• 2 tbsp. l. buckwheat honey;
• ½ tsp salt;
• 1 st. l. cumin;
• 1 st. l. coriander.

Cooking:

• To knead the base, we need to combine the sifted flour with rosehip broth and mix.
• Now we will introduce salt, coriander, vegetable oil, soda and lemon juice into the dough.
• Knead the base for at least ten minutes, until we get a homogeneous mass.

• Wet the hands with water and begin to form cakes, tearing off small pieces from the dough.

• We spread them on a baking sheet covered with parchment paper, greased with vegetable oil.

• Sprinkle the blanks of cakes with cumin on top and bake in the oven for 25-30 minutes at a temperature mark of 180 °.

These are not all ways to make rye cakes without yeast. So, you can adapt the above recipes for frying bread in a pan. Believe me - such pastries will turn out to be no less tasty than in the oven.