Description
Lush yeast pancakes with an incredibly rich taste of Borodino bread
Ingredients
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Flour
200 g
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Rye flour
50 g
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Water
300 ml
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Malt
2.5 Tbsp
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Honey
1 Tbsp
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Vinegar
1 Tbsp
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Yeast
3 g
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Salt
1 tsp
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Vegetable oil
1 Tbsp
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Coriander
1 tsp
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Cumin
1 tsp
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Chicken egg
1 piece
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Herring
0.5 piece
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Green onions
-
Sour cream
-
Apple
1 piece
Cooking
Measure out 200 g sifted wheat flour
Add 50 g rye flour.
To flour mixture add the salt, honey, Apple cider vinegar, malt.
And add dry yeast. I use the yeast "SAF-Moment". I bake bread and have tried various brands of dry yeast. In the end, chose this brand. She never failed me.
All the ingredients are thoroughly mixed, add warm water, whisk and knead the dough until smooth. Cover with a lid or foil and leave in a warm place for 1 hour.
An hour here is a beautiful fluffy dough turned out.
Coriander and cumin, grind in a mortar.
Add to the dough.
To separate the yolk from the white. Add the yolk to the dough.
Protein whisk and add to the dough, carefully involving it.
While preparing the pan, plate and utensils for cooking pancakes, the dough was ready for baking.
Here are pancake lace formed on the heated pan. For baking it is better to use a heavy, preferably cast-iron pan with a thick bottom.
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