Description
Ruispala. So, fans of crispy rye rump is dedicated to...
Ingredients
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Flour
3 Tbsp
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Rye flour
500 g
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Cocoa powder
2 tsp
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Salt
2.5 tsp
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Molasses
3 tsp
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Yeast
13 g
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Water
450 ml
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Vegetable oil
2 Tbsp
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Sesame
Cooking
In warm water, crumble the yeast, add the honey, cocoa and gradually add rye flour, constantly stir, put salt, the remaining flour and knead the dough - it will be a little stick to hands (if necessary, add 1-2 tbsp rye flour).
A bowl of grease with vegetable oil and spread the prepared dough, cover with food film and leave in a warm place (turn on the oven and heat up to 220-230*C) for an hour.
During this time the dough is well risen.
Working table surface liberally sprinkle wheat flour and literally dumped the dough from the bowl, sprinkle it on top of wheat flour and roll out with a rolling pin into a rectangle of thickness 2.5-3 cm (I rolled thinner), because I wanted the bread gets drier, the molds were cut crusts.
I got rectangular crusts, brushed with water and sprinkled with sesame seeds and cumin.
And triangle, sprinkled with ground coriander. Will cover our crusts with a towel and leave for 40 minutes.
Oven we are already well warmed, rye crusts bake for 20-25 minutes, watch your oven, You may be enough and 15 minutes. The finished product cooling on wire rack.
And look RUISPALA in the rift.
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