The profession of the miller at all times has been fanneda halo of secrets and mysteries. First our ancestors grinded the grain between the two stones, then began to crush it in mortars and, eventually, came up with a mill. Very often several villages had only one mill, and this gave it and the mill working there a special significance.
Now more and more people are giving theirpreference for rye flour products, which, unlike wheat, is rich in active enzymes that break down starch. Rye flour exists three grades: peeled, sown and wallpapered - and is distinguished by the degree of grinding, yield and amount of bran particles. This flour is a very valuable and useful product, especially for those who monitor the health of their family. Baking from rye flour is distinguished by its original sour taste, low calorie content, high content of minerals and vitamins. The shape of the bread, its volume and size depends on the properties of the gluten contained in the flour. The stretch, elasticity and elasticity of this test, combined with the ability to retain carbon dioxide, make the bread from rye flour porous.
There are some features of cookingrye or, as it is called, "black" bread. When making bread from rye flour, acidic or alcoholic fermentation is used, flowing in the test and ensuring its loosening. Its sour taste baking from rye flour gets 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 30 minutes to 2 hours apart.
Baking bread from rye flour in a home bakery
Very tasty and nutritious rye bread can bebake yourself, especially if you have a bread maker with such a baking regime. Thanks to the program, the device will determine the duration of each cycle, based on the products included in the recipe and the required density of the test. But even if you do not have such a bread maker at hand, do not worry, because delicious pastry made from rye flour is well prepared in a conventional oven.
Recipe for muffins of their rye flour
Ingredients: rye flour - 400 grams, powdered milk - 120 grams, baking powder or soda - 30 grams, egg - 6 pieces, salt, 3 tablespoons cottage cheese and raisins.
Mix flour and milk powder and add salt, eggs and soda. After adding cottage cheese and raisins, mix all together thoroughly and place in a mold. Bake in a preheated oven for 60 minutes.
Refueling to such a cake is possible in every possible waydiversify, replacing raisins with poppy seeds, dried apricots, apples or berries. As an ornament and powder, you can use grated chocolate. It is best if baking from rye dough with the addition of cottage cheese will be eaten fresh, as long-term storage, it loses its remarkable taste qualities.
Recipe for rye biscuit
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, half a lemon peel. In addition, for the sprinkling will need another 50 grams of walnuts and 25 grams of powdered sugar.
Separate egg whites from yolks, squirrels sendin the refrigerator, and yolks to grind white with sugar. Then add margarine, lemon juice and lemon zest, chopped nuts and raisins to them. Stir thoroughly and add wheat and rye flour, pour in the whites. The resulting mass thoroughly mix. Carefully shift the resulting mass into a mold, oiled and sprinkled with finely chopped nuts and powdered sugar. Bake the biscuit for 25-30 minutes, the recommended temperature is 180-200 ° C. After baking, biscuit is cooled and then removed 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 vanillin.
Flour, margarine, cottage cheese, sugar and salt mix andput in the refrigerator to cool. Then roll out a cake with a thickness of not more than 1 cm, cut out the dough with a glass or a molded biscuit, put it neatly on a baking sheet. Bake in the oven for 15-20 minutes.
Remember that all pastries from rye flour very quickly become stale, so it is best to eat it within two to three days.
