The profession of the miller has always been fanned by a halo of secrets and mysteries. First, our ancestors ground the grain between two stones, then they began to crush it in mortars and, in the end, came up with a mill. Very often there was only one mill in several villages, and this gave it and the miller who worked there a special significance.
Currently, more and more people prefer their products from rye flour, which, unlike wheat flour, is rich in active enzymes that break down starch. There are three varieties of rye flour: peeled, seeded and wallpaper - and differs in the degree of grinding, yield and quantity of bran particles. This flour is a very valuable and useful product, especially for those who monitor the health of their families. Baked rye flour has an original sour taste, low calorie content, high content of minerals and vitamins. The shape of bread, its volume and size depends on the properties of gluten contained in flour. The extensibility, elasticity and resilience of this dough, combined with the ability to retain carbon dioxide, make rye flour bread porous.
There are some features of the preparation of rye or, as it is also called, "black" bread. In the manufacture of bread from rye flour, acid or alcohol fermentation is used, which takes place in the dough and ensures its loosening. Baking from rye flour acquires its sour taste thanks to lactic acid bacteria living in symbiosis with yeast in bread sourdough. To get a well-loosened dough, it is necessary that it is spaced from 30 minutes to 2 hours.
Baking rye bread in a home-made bread maker
You can bake delicious and nutritious rye bread on your own, especially if you have a bread machine that has this mode of baking. Thanks to the program, the device itself will determine the duration of each cycle, based on the products included in the recipe and the necessary density of the test. But even if you don’t have such a bread machine on hand, do not be discouraged, because delicious pastries from rye flour are perfectly cooked in an ordinary oven.
Recipe for their rye flour muffins
Ingredients: rye flour - 400 grams, milk powder - 120 grams, baking powder or ordinary soda - 30 grams, an egg - 6 pieces, salt, 3 tablespoons of cottage cheese and raisins.
Mix flour and milk powder and add salt, eggs and soda. After adding cottage cheese and raisins, mix thoroughly together and place in a mold. Bake in a preheated oven for 60 minutes.
Dressing for such a cake can be varied in every way, replacing raisins with poppy seeds, dried apricots, apples or berries. As decoration and powder, you can use grated chocolate. Best of all, if the pastries from rye dough with the addition of cottage cheese will be eaten fresh, as long-term storage, it loses its wonderful taste.
Rye biscuit recipe
Ingredients: 120 grams of wheat and 300 grams of rye flour, 125 grams of sugar, 7 eggs, 140 grams of walnuts, 80-100 grams of raisins, 150-170 grams of margarine, zest of half a lemon. In addition, to sprinkle, you will need another 50 grams of walnuts and 25 grams of powdered sugar.
Separate the egg whites from the yolks, send the whites to the refrigerator, and grind the yolks until white with sugar. After that add margarine, lemon juice and lemon zest, chopped nuts and raisins to them. Mix everything thoroughly and add wheat and rye flour, pour in the proteins. Mix the resulting mass thoroughly. Carefully shift the resulting mass into a mold greased with oil and sprinkled with finely chopped nuts and powdered sugar. Bake a biscuit for 25-30 minutes, the recommended temperature is 180-200 ° C. After cooking, cool the biscuit and only then remove it from the mold.
Recipe for rye cookies with cottage cheese
Ingredients: 450 grams of rye flour, 300 grams of margarine, a tablespoon of sugar, 150 grams of cottage cheese, salt, raisins and vanilla.
Mix flour, margarine, cottage cheese, sugar and salt and refrigerate. Then roll out a cake no more than 1 cm thick, cut out a cookie from a pastry with a glass or a cookie cutter, and place gently on a baking sheet. Bake in the oven for 15-20 minutes.
Remember that all pastries from rye flour become very stale very quickly, so it is best to eat it within two to three days.