Finnish homemade bread "has Rusala"

Description

Ruispala. All fans of the rump dedicated! :) Do you like crusts the way I love them?)) I like all crusts, scabs, etc). The sausage, from the sausage cheese and of course bread! Do you know how much my competitors?) The whole family and friends. All love crusts! And gorbuscha it's usually only a couple of pieces happen in the best case, the product ( ( And not all of them get to you, beloved. If you, like me, a fan of cool stuff here for you just a prescription. Our brothers, the Finns, apparently, much earlier than we realized that times like the crusts, then why from all the bread baking in them?) This bread is very common in Finland. Ruiz in Finnish means rye. And this is my variation of the national Finnish bread has Ruisalo. Which is very cool to put a herring or smoked trout and other Goodies with a bright taste. It harmoniously complements and accentuates them. And just chomp those things down there, the crust is, well, very tasty!

Ingredients

Rye flour

450 g
Flour

150 g
Water

450 ml
Yeast

2 tsp
Molasses

3 tsp
Malt

2 tsp
Sourdough

1 tsp
Cumin

1 tsp
Coriander

2 tsp
Salt

1.5 tsp
Vegetable oil

1 Tbsp

Cooking

Mix well all dry ingredients except yeast. That is: the flour of rye and wheat, salt, cumin, coriander, malt, yeast. Slightly warm water, dissolve it in the syrup (honey, brown sugar). Add the yeast, even slightly will make friends. Then add in the tablespoon of vegetable oil.

Knead the dough, mixing the liquid and dry components. I kneaded it with the bread machine. It is important to monitor the mix. To add flour, if necessary. The dough should gather into a ball. Otherwise, then you will not be able to roll out. After kneading leave the dough to rise in a warm place for about 1 hour.

Turn the dough out onto heavily floured table. Well obamanite. The rye dough is usually pretty sticky, so flour for rolling dough, you will need a lot. I divided the dough into 4 pieces and rolled them to a thickness of no more than a centimeter, even a little thinner. Put this jar of feta and cut the workpiece with a knife. You can do zagotovochki any convenient shape. Square, round.

Blanks stacked on a lined with baking paper and floured baking sheet. I got it from this dough quantity exactly 16 pieces. Just on 2 baking sheets. Lightly sprinkle the workpiece flour and make them punctures a wooden stick (or what we have in the presence of))). Cover with a cloth and put on the delay for half an hour.

Of the workpiece a little approached. Will raskachaem oven) until 220-230 Degrees. Put on the bottom of the oven with a bowl of hot water to create steam. Or optichem the oven. Put the trays into the hot oven for 20-30 minutes, depending on how briskly fry your oven) you Can bake each cookie sheet at a time.

Take our morsel and cool them on a rack, covered with a linen napkin. And now - TA-da! Each chunk before eating need to cut along, and you get two crusts! I mean, we got 16 chunk - as much as 32 crusts!!!))) After cooled, put in plastic bag to soften and storage. By the way, this bread is perfectly possible to freeze and thaw as needed. Will also be tasty)

Now cut morsel to crusts and eat.) Very nice with smoked forelka or other red fish with dill. With herring and onion. With fresh cucumber and curd cream with herbs. With boiled egg, green onion and a drop of mayonnaise) And just with butter or vegetable flavored butter and salt)

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