continuation of recipes from rye flour.
RYE FLOUR PREPARED QUADRATICS
Ingredients:
1 glass of milk
yeast
300 g rye flour
50 g butter
2 eggs
1 tsp salt
Preparation:
Put a dough from a glass of milk with yeast and 100 g of rye flour. When it is bubbling, add warm butter, eggs, a teaspoon of salt, 200 g of rye flour, and let rise. Roll out the dough into a finger-thick layer, cut into squares, and place on a greased and floured sheet. Pierce with a fork, lubricate with oil. Allow to gradually brown in the oven.
For 6-8 servings.
Babka
Ingredients:
150 g flour, 50 g sugar, 2 tsp (7 g) instant dry yeast, 75 ml milk, 30 g butter or margarine, 3 large eggs, 30 g candied fruit, 30 g raisins in rum syrup (see below) , rum glaze (see below).
Preparation:
Combine 100 grams of flour, sugar and dry yeast in a large bowl. Heat milk and butter. Stir dry and liquid ingredients gradually. Beat for 2 minutes with an electric mixer at medium speed, periodically picking up from the walls. Add eggs and 75 g flour. Beat for 2 minutes at high speed. Add the remaining flour and knead to a thick dough. Cover and leave in a warm place for 10 minutes.
Knead the dough, add candied fruits and raisins. Transfer to a greased tall form. Cover, let rise in a warm place for about half. This should take 1 1/2 hours.
Bake at 190 g C / 350 g F until tender. Pierce several places with a fork before removing from the mold.
Pour rum syrup on the cake. Let stand for 10 minutes to absorb the syrup.Remove from the mold, cool on a wire shelf and sprinkle with rum glaze as desired.
RYE FLOUR KARELIAN PIE
For the recipe you need:
for the test:
- water - 200 ml.
- rye flour - 500g
- salt - 1 tsp.
for fillings:
- rice - 1 glass
- water - 1 glass
- milk - 1.2 l.
- potatoes - 10 pcs.
- butter - 1.5 tbsp. l.
- green onions, parsley, dill - to taste
- salt - 1 tsp.
for pasta:
- egg - 3 pcs.
- oil - 50g
- parsley, dill (herbs) - to taste.
Make the rice filling. Boil water, add rice, bring to a boil and cook for 2 minutes. Pour in 1 liter. milk, cook for 10 minutes. Remove from heat, cool. Add finely chopped onion and parsley to the cooled rice. Stir Potato filling. Boil potatoes in their skins. Peel and mash in a puree. Pour in 200 ml. warm milk, add butter, salt and chopped dill.
For the test. Pour flour and salt into a bowl of water, knead well. Sprinkle the table with plenty of flour. Lay out the dough and roll a sausage with a diameter of 3-3.5 cm out of it. Cut it into 15 pieces.
Roll each piece into a cake with a diameter of 10 cm. In the middle of each, put 2 tbsp. l. fillings. Pinch the edges, leaving the middle of the cake open.
Preheat oven to 300 gr. Place the pies on a greased baking sheet and bake for 10 minutes. Grease the finished pies with butter. Cover with parchment and leave for 20 minutes.
Make an egg and butter paste. Hard-boiled eggs and chop. Melt the butter. Wash and grind greens. Pour oil into the mixture of eggs and herbs. Salt and stir. Serve with pies.
RYE FLOUR AND CRANBERRY MOUSSE
For the recipe you need:
- water - 500 ml
- cranberries - 1/2 cup
- rye flour (coarse grinding) - 100g
- sugar - 150g.
Rinse the berries, squeeze out the juice and store in a cool place in a sealed container. Pour the pulp (pomace) with water, boil and strain. Add sugar to the liquid, bring to a boil, stirring, add flour and, when it swells, stop cooking, cool the mass. Then beat, adding the juice squeezed from the cranberries. Serve the mousse with milk. If you use canned berry juice, you need to cook the thick porridge in water and add raw juice while whipping the mousse.
RYE PANCAKES
For the recipe you need:
- rye flour - 2 cups
- milk - 2 glasses
- ghee - 40g
- egg - 3-4
- yeast - 20g
- sugar - 15g
- salt to taste.
Prepare a dough from rye flour, yeast and milk. Heat the remaining milk, melt butter in it, add salt, sugar, yolks. Mix everything thoroughly, add to the dough. When the dough rises, knead. Before baking the pancakes, add whipped proteins to the dough so that the pancakes are light, porous. Rye pancakes are baked in a frying pan lightly greased with refined vegetable oil or ghee. Turn the pancakes after the brown crust appears on the edges, which lags well behind the pan. If bubbles form in the middle of the pancake or it is damp and bursts when turned over, then in the first case the dough must be put in warm water to ferment, and in the second - add rye or wheat flour, an egg. When the crust on the pancake turns out to be uneven (the middle burns out), you need to reduce the heat and put a divider, a metal circle under the pan. If the bottom of the pancake burns and the top is damp, reduce the heat. Rye pancakes are lower in calories than wheat ones, so they can be recommended for overweight people. You can make a pancake maker from rye pancakes. Pancakes are greased with a raw egg, folded in a slide and baked in the oven. Serve sliced pancake.
FISHERMAN WITH SHIP
For the recipe you need:
- rye flour - 3 glasses
- water - 1 glass
- salt - 1 tsp.
For filling:
- pike perch (small) - 2 pcs.
- onions - 2 pcs.
- butter - 2 tbsp. l.
- salt
- ground black pepper and peas - to taste
- bay leaf - to taste
- parsley
for lubrication:
- sour cream - 2 tbsp. l.
- oil - 2 tbsp. l ..
Knead unleavened rye dough from flour, water and salt. Instead of water, you can take milk or yogurt, or a mixture of milk, yogurt, sour cream and water. Roll the kneaded dough into a ball and let it "rest" for 15-20 minutes.Prepare the fish: wash, clean, gut, remove the gills, tongue, eyes, rinse thoroughly, salt and place whole on rye dough rolled out 0.7 cm thick, sprinkle with onion rings, put butter cut into thin slices on top, season with pepper, when If desired, you can also sprinkle with finely crushed or ground in a coffee grinder bay leaf, sprinkle with chopped parsley.
Connect the opposite edges of the dough, pinch, prick the surface of the fishmonger with a fork, grease with sour cream and bake at 180-200 C until tender.
Grease the baked fishmonger with melted butter to soften the crust.
KVASS MONASTYRSKY
To prepare the dish you will need:
- kvass malt - 1 glass
- raisins - 2 tbsp. spoons
- 1 lemon
- 1 apple
- rye flour - 1 glass
- honey - 1 tbsp. the spoon
- dry raspberry leaves - 1 tsp
- water - 2 l.
Brew rye flour with boiling water, let the mixture cool. Rinse apples, lemon, raisins and mince. Chop dry raspberry leaves, add honey, combine with kvass malt, chopped apples and lemon, honey, rye brewed flour and pour in the remaining water. Mix the mass thoroughly and leave to ferment for several days in a warm place.
Strain off the liquid, and use the thick for the leaven. Anise, caraway, sage and other spicy plants can be added to such kvass for flavoring. Rye flour can be replaced with wheat, oatmeal or buckwheat flour.
KVASS PEASANT
To prepare the dish you will need:
- rye malt - 500 g
- barley malt - 200 g
- rye flour - 300 g
- rye crackers - 1 glass
- stale rye bread - 2 pieces
- molasses -700 g
- honey - 2 tbsp. l.
The malt and flour are kneaded with 3 liters of water, the resulting mass is allowed to stand for 10-12 hours, after which it is laid out in an enamel bowl, covered with a lid, placed in a hot oven and simmered for 2.5-3 hours. Then it is stirred, scraped off the walls, and boiled water is poured to the top and again put in the oven for a day. Then put it in a bowl and pour 9 liters of boiling water. While stirring, crushed crackers, bread are added to it, and they are defended for 8 hours. When the thick sediment settles and the wort begins to ferment, it is decanted. The grounds are poured again with 8 liters of hot water, stirred, defended for 2-3 hours and decanted. Again pour thick 4 liters of boiling water, stir and, after settling, drained.
Mint infusion, molasses are added to the resulting wort and, without adding yeast, is left to ferment. After about 2 hours, they are transferred to the cold and when fermentation subsides, add molasses, close tightly.
Kvass will be ready in 3 days. It is better to store it in the cold (several months), while the acidity increases.
KOLADKI
For the recipe you need:
for unleavened dough:
- rye flour - 400g
- water - 1/2 cup
- minced meat (curd, potato, cranberry) - 400g
for minced meat:
curd:
- cottage cheese - 300g
- egg - 8 pcs.
- sugar - to taste
potato:
- potatoes - 4-5 pcs.
- milk - 3 tbsp. l.
- sour cream - 1 tbsp. l.
- egg - 1 tbsp. l.
cranberry:
- cranberry jam - 300g
- flour - 1 tbsp. l.
Fresh dough is kneaded from flour and water, from which a cake is rolled out, cut into squares, the edges are folded, and the corners are pinched so that a flat box is obtained. It is filled with various minced meat and baked. The tortillas are baked separately and then greased with “spreads” or “liqueurs”. Minced meat for Christmas carols can be different:
Cottage cheese - cottage cheese is ground with egg and sugar.
Potato - boiled hot potatoes are pounded, diluted with milk, eggs, sour cream are added and mixed.
Cranberry - add flour to cranberry jam, mix thoroughly.
SAND HONEY CAKE
For the recipe you need:
- rye or wheat flour - 500g
- honey - 400g
- sugar - 200g
- egg - 5 pcs.
- sour cream - 200g
- soda - 1 tsp.
- spices (cinnamon, cloves, vanillin, etc.) - to taste.
Add sugar, egg, sour cream, spices, soda and flour to the melted honey. Knead the dough until thick sour cream, pour it into a greased mold and bake in moderate heat.
CARPET HONEY-ANISE
For the recipe you need:
- rye flour - 500g
- honey - 100g
- fermented plum jam (pureed) - 400g
- anise (ground) - 1 tbsp. l.
- butter (melted) - 3 tbsp. l.
- soda - 1 tsp.
From honey, plum jam, ground anise and rye flour, knead a homogeneous dough and put in the refrigerator for 2-3 weeks, covering the dish with a lid. After this time, the dough will acquire an intensely rich reddish brown color and a spicy honey aroma. Add 3 tablespoons of melted butter or margarine, 1 teaspoon of baking soda to the dough, knead thoroughly and, rolling into a saucepan, put on a greased baking sheet. Bake until tender at 180C. With prolonged aging and maturation, the processes undergo intensive processes in the dough, thanks to which it acquires new taste qualities.
KULAGA
For the recipe you need:
- rye flour - 200g
- water - 200g
- sugar - 30g
- butter or vegetable oil - 20g
- salt to taste.
Pour sifted rye flour into boiling water, beat with a whisk and boil until the consistency of thick jelly. Then add a piece of ice or pure snow, close it tightly with a lid and put in a Russian oven for a day. The finished kulaga is pink. It is seasoned with granulated sugar or honey, poured over with vegetable or butter.
KISEL IN BELARUS
For the recipe you will need:
- raspberries - 160g
- blueberries - 120g
- water - 500g
- rye flour - 2 tbsp. l.
- sugar - 4 tbsp. l.
- honey - 1 tbsp. l.
Dissolve sugar in hot water, bring syrup to a boil. Then add the berries, boil them until tender, add honey. Stirring constantly, add rye flour and cook the jelly until thick.
Serve chilled.
RYE GRAPPLES
For the recipe you need:
- rye flour - 200g
- warm milk - 200 ml.
- yeast - 20g
- butter (melted) - 1 tbsp. l.
- salt
For filling:
- potatoes - 300g
- onion - 1 pc.
- butter - 20g
- egg - 1 pc.
- salt.
Put a dough of 200 g of rye flour, 0.2 l of warm milk and 20 g of yeast. When the dough rises, add 1 tablespoon of melted butter, a little salt and enough rye flour to make a dough that can be rolled out. Knock out the dough with a spatula and let rise again. Then roll out small cakes, put mashed potatoes mixed with fried onions and butter in the middle of each, pinch in the form of cheesecakes and bake in the oven, greased with an egg.
PETERSKY RYE COTTAGE WITH COURAGES OR Cottage cheese
For the recipe you need:
- sour cream - 200g
- butter (butter or vegetable) - 200g
- salt - a pinch
- sugar or honey - 2-3 tbsp. l.
- slaked soda - 1.5 tsp.
- rye flour - 3-3.5 cups or wheat flour - 1 cup and rye flour - 2.5 cups
For filling:
- dried apricots - 300g
- water or white wine - 100g
- honey or sugar - 50g
for filling 2:
- cottage cheese - 500g, honey or sugar - to taste
- lemon zest
- sour cream - a little.
The amount of dough is for a whole pan Mix sour cream with melted butter, add a pinch of salt, sugar or honey, slaked soda. Stir in 3 - 3.5 cups rye flour or 1 cup wheat flour and 2.5 cups rye flour. The dough should be slightly softer than shortbread. Grease a baking sheet with vegetable oil, distribute the dough over the entire surface, make sides around the edges. Put the filling on top. For filling. Soak 300 g of dried apricots for 30 minutes in 100 ml of water or white wine. Then simmer a little over low heat under the lid, and then turn through a meat grinder. If dried apricots are unsweetened, add 50 g of honey or sugar. Chopped nuts can be added. 2. Mix 500 g of cottage cheese with honey or sugar to taste, add lemon zest, you can add a little sour cream.
Smear the entire surface of the cheesecake with melted butter (or vegetable), bake at T = 180-200 C for 20-30 minutes, until the dough is golden brown.
