Rye pastry is very useful, but the range of products in the store is very poor. If you manage to find tasty breads or buns in the departments of healthy nutrition, then the cost is not very democratic. Why not bake it yourself?
Rye buns - the general principles of cooking
Rye buns are never baked from dark flour. Wheat flour of the first, highest, or second grade is always added to them, additionally bran may be present in the recipe, but in small quantities. For kneading buns also need liquid. It can be milk, water, kefir, diluted sour cream.
What else to put in the dough:
• salt, sugar;
• butter;
• egg.
Not always buns are made with yeast. Often they are replaced with baking powder. Yeast dough will take time to rise. Rye flour has a higher acidity than wheat flour. Therefore, she does not need to stand for a long time, it is enough to rise well to the test once, then hold the buns on the baking sheet.
Before baking, bread can be greased with an egg, just a yolk or water. Often the products are sprinkled with sesame, poppy seeds. Bran or nuts. For baking, a simple oven is usually used. Set the temperature in the region of 180 or 200 degrees. Time depends on the size of the buns.
Simple rye buns on the water
The recipe for simple rye buns on dry yeast and water. They fit in as the basis for sandwiches, as well as for multi-layered burgers.
Ingredients
• water 0.25 liters;
• 220 grams of rye flour;
• 220 g white flour;
• 7 g quick dry yeast;
• salt 0.5 tsp;
• 10 grams of sugar;
• 40 ml rast. oils.
Additionally, one yolk, a little sesame.
Cooking
1. Combine both kinds of flour, stir, leave on the table so that it warms up.
2. Heat the water, add prescription sugar to it, add yeast. Stir, leave for ten minutes.
3. Add salt, add vegetable oil. All stir and begin to fill both types of flour. Knead the dough, mnemy to smoothness and uniformity. Cover the bowl with a napkin, leave the rye mass for an hour. 4. We divide the raised dough into 120 g pieces, this is if the rolls are for burgers. In other cases, the size can be changed.
5. Make tidy balls of dough, lay out rye buns on a baking sheet, leave for another thirty minutes to rise.
6. Pour a few drops of water to the yolk to make the mass flowable, stir well. Lubricate the bread. Sprinkle with sesame, but not necessary.
7. Sent to the stove. Rye bread is baked at 200 degrees.
Yeast-free rye buns (on kefir)
For such rye buns, you can use not only kefir, but also any other fermented milk drinks. Perfectly sour milk. The fat content of the main product does not matter.
Ingredients
• 200 g of kefir;
• 120 grams of flour p .;
• 120-150 g of wheat flour;
• 1 tsp. soda;
• 20 ml rast. oils;
• 10 grams of sugar;
• salt, one egg.
Cooking
1. In a warm fermented milk product enter soda, stir. It is better to pour kefir, as the reaction goes, the mass will increase in size.
2. Add a couple of pinches of salt, fall asleep sugar according to the recipe. Fill the oil, shake everything well until smooth.
3. First add rye flour, knead thoroughly, then add wheat flour, achieve the desired consistency. The dough should turn out soft. But when laid out on a flat surface, it should not spread.
4. Give the rye mass to stand for a quarter of an hour.
5. Divide the dough into pieces. We form rye breads of arbitrary shape and size, immediately transferred to the baking sheet.
6. Break an egg, mix with a fork, grease buns. You can sprinkle with something, such as sesame. Bake until tender.
Rye buns with onions
The recipe is very fragrant rye buns with onions. They are prepared with yeast on the water, on average, the whole process will take about 2.5 hours.
Ingredients
• 230 g white flour;
• 210 g rye flour;
• 0.25 liters of water (reheat);
• 0.7 tsp. salts;
• 1 tsp. quick dry yeast;
• 1 onion;
• tablespoon sugar;
• 50 ml of oil.
Cooking
1. Mix 0.5 cups wheat flour with dry yeast and sugar. Gradually pour warm water into this mixture. Stir, so as not to appear lumps. Leave the dough for 25-30 minutes, this time will be enough for rye dough. 2. We clean one medium bulb onion, cut it into very small and thin cubes, pour it into the dough. Put the salt, stir.
3. Fill the vegetable oil in the dough. Mono for these buns to take the product with the smell. It will be delicious.
4. Pour the remains of wheat flour and put rye flour. Knead soft dough with onions, carefully mnem, to achieve maximum uniformity. Leave to approach.
5. As soon as the dough rises once, but well, you can make bread. We spread the mass on the table, divide into pieces. We roll balls or give them a different shape. Transfer to a greased baking sheet.
6. Leave rolls for lifting on the baking sheet, then grease with egg, bake.
Rye bran buns
For such rye buns, any loose bran will be needed. Granular products will not work. Usually in stores there are bran rye and wheat, less often come across oatmeal.
Ingredients
• 200 ml of warm water;
• 30 g of bran in the dough;
• some bran for sprinkling;
• 7 g yeast;
• 120 g rye flour;
• wheat flour;
• 30 ml of oil;
• 25 g sugar;
• 0.6 tsp. salt.
Cooking
1. Bran connect with rye flour. Stir.
2. Warm water for rye dough mixed with sugar. Salt and yeast, leave for three minutes, let all the lumps dissolve.
3. Add butter to the yeast mixture, add rye flour with bran, stir and add wheat flour. Fill until the dough has the desired consistency.
4. We clean in a warm place. We give up once well.
5. Divide the dough into buns. Give them the desired shape. You can make balls, balls, knots, weave braids. Transfer to baking sheet.
6. Give up standing on the baking sheet. About twenty minutes.
7. Lubricate rye pastries with water, sprinkle with bran on top.
8. Put the baking tray in the oven, bake.
Rye buns with three kinds of flour
Another yeast recipe for rye buns. It uses flour of three different types: first grade, premium, rye flour. Yeast ordinary dry bag. Ingredients
• water 0.3 liters;
• salt with sugar;
• 1.5 tsp. bulk yeast;
• a glass of white flour;
• one cup of the flour of the neigh;
• a glass of flour 1 grade or another type of coarse grinding;
• 30 ml of oil;
• egg, sesame.
Cooking
1. Heat the water, the amount indicated in the recipe. Mix with yeast and wheat flour, add one spoonful of granulated sugar. The resulting mash put in heat for 30 minutes.
2. Add 2/3 teaspoon salt and another spoonful of sugar to the dough, add any vegetable oil, tasty rolls are obtained with olive.
3. We mix everything well, then we pour rye flour, and then we add flour of the first grade. Or we use any other kind of coarse grinding, you can find 2 grade for sale.
4. Knead the dough. If the flour is not enough, then pour any white look.
5. Leave rye dough for a good rise in heat.
6. Next, sculpt any rolls, transfer to a baking sheet, give them another lift on it.
7. Before baking rye products grease, sprinkle with sesame.
Rye buns with milk
A variant of very tasty and sweet buns with rye flour and butter. This baking can be used even for sweet sandwiches, it is great to diversify the boring diet of supporters of proper nutrition.
Ingredients
• 0.28 liters of milk;
• 55 g cl. oils;
• 11 g yeast;
• 40 g sugar;
• 0.25 kg of rye flour;
• 0.25-0.28 kg of wheat flour;
• 1 tsp. salts;
• 2 eggs.
Cooking
1. Melt the butter. You can use margarine for the dough.
2. Mix the heated milk with yeast, add sugar and salt to them, wait until the ingredients are completely dissolved in the liquid.
3. Shake one egg, add.
4. Fill the previously prepared oil. For flavor, you can pour a little vanilla or cinnamon, buns with them are much tastier. Stir.
5. We enter flour, we try to fill all rye product first. Then achieve the desired consistency with wheat flour.
6. As usual, remove the dough in a warm place and wait for a good lift.
7. Sculpt any buns or small loaves. We shift them to the baking sheet, wait for the rise. 8. Grease the egg, which did not go into the dough, bake.
Rye buns with poppy seeds in 40 minutes
Another recipe for rye rolls without yeast. They cook on sour cream very quickly and easily.
Ingredients
• 200 g sour cream;
• 70 ml of kefir;
• 1 pack of ripper;
• one cup ry. flour;
• wheat flour;
• spoon of sugar;
• salt, small egg;
• a pair of tablespoons of oil;
• bag of poppy.
Cooking
1. Mix the kefir with sour cream, salt and add a spoonful of granulated sugar. You can fill more if you need sweet bread.
2. Add vegetable oil. Add rye flour with ripper, mix.
3. Add wheat flour to the dough as required. Knead a very soft, slightly sticky mass.
4. Divide the dough into small balls. Making the size with one chicken egg. Transfer to a baking sheet, grease with egg, sprinkle with poppy seeds.
5. We put baked at 180 degrees.
Rye Buns - Tips and Tricks
• Rye flour has a larger grinding and the sieve should be used for sifting appropriate.
• Additionally, it is possible to enrich dark flour pastries with ground oatmeal, corn, buckwheat flour. They are also very beneficial for the body.
• The rye dough often sticks to your hands; when cutting, grease your palms with vegetable oil as often as possible. Tabletop also need to handle.
