Pellet rye
Once a colleague were treated to rye bread. Decided to recall her childhood taste. Took a bite and thought fail. The taste is not the same, and the composition is, most likely, too. Was listed on the package for some unknown TU. Arriving home, I found out how they, the pellets, has been done before, according to GOST. But to get the taste of not enough knowledge of the prescription. The ingredients must also be of high quality. From the yucky candy will not do, no matter how you try. This helped me butter TM "Ekomilk". How many years to buy it and how much would not have changed the packaging, always promises a memorable taste of real butter! So rather bake those cakes rye!


  • Flour

    50 g

  • Water

    60 ml

  • Yeast

    1.25 g

  • Rye flour

    450 g

  • Butter

    150 g

  • Chicken egg

    1 piece

  • Sugar

    50 g

  • Water

    64 ml

  • Leavening agent

    12 g

  • Salt

    5 g


This without taking into account the sourdough. So, in warm water to dissolve the yeast, sift the flour and leave for about 3 hours to rise.
So it looks around 1.25 g of fresh yeast.
Three hours later, when the dough has risen, dissolve in water to test the salt and sugar.
For this recipe I use butter TM "Ekomilk". He's got the taste of real butter, which is very important in this recipe. A special division on the packaging help to quickly measure out the desired weight.
Add to the aqueous solution of salt and sugar, soft butter and egg.
Same here, add approached the dough and mix well.
Sift flour and baking powder and gradually podsypaya her knead the dough.
Long knead not necessary, it is only necessary that all the ingredients joined together.
Divide the dough into 8 parts for 105 g, roll into balls, allow to soak about 5 minutes.
Each ball flatten to a circle with a diameter of 9 out of 10 rolled tortillas to put notches. Grease with egg and bake in a preheated 190 - 210 degree oven for 10-15 minutes. until tender.
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