Rye-wheat cakes with bacon

Category: Yeast bread
Rye-wheat cakes with bacon

Ingredients

Simple yoghurt 150 g
Water 200 ml
Fresh yeast 20 g
Sugar 1 table. the spoon
Salt 1 tea the spoon
Vegetable oil 2 table. spoons
Rye wallpaper flour 300 g
Spelled flour (regular white) 200 g
By signal or dispenser:
Bacon, cut into small cubes (preferably without fat), bathe in flour 100 g
Dry onion 1 table. the spoon
Dry garlic 0.5 table. spoons
Dry dill 0.5 table. spoons

Cooking method

  • Dough mode.
  • Cut the finished dough into 14-15 buns, cover with a towel and let rise. Grease with glaze: 0.5 tsp. tablespoons of starch, 2 tablespoons of water at room temperature, a pinch of salt. Sprinkle with grated cheese if desired.
  • Bake at 180-200 degrees until golden brown.
  • I was a little too clever. I put a bowl of water in the oven for steam and my rolls settled. Rye-wheat cakes with bacon But it turned out delicious, with a crispy crust. Very good for meat, vinaigrette, borscht.
  • Z. Y. Itself honestly ate only one cake. The rest were taken away. I received an SMS comment from my husband. The cakes through the backpack smelled of the whole subway! And it turned out that the next day they are much tastier and more aromatic than fresh ones.

Note

Recipe removed from a bag of whole grain rye flour and slightly modified.

Alim
Sеrn, please answer: do you need to grind dry onions and garlic on a blender or can they be dried in pieces?
Stern
Alim , I'm sure you can in pieces. It will be even tastier and more aromatic.
Gasha
I was a little too clever. I put a bowl of water in the oven for steam and my rolls settled.

Sternushka, please explain what you mean? I will not make friends with the oven ...
Stern
Gashenka, there was no need to put a pan with water into the oven.
You just need to sprinkle with water from a spray bottle and bake like regular buns.
Scarecrow
I ran across this problem several times: as soon as you put a frying pan (baking sheet) with water, the temperature drops dramatically. Not only do you open the oven door, but the water also has a certain heat capacity and "takes" heat from the heated oven. Probably because of this, the cakes settled.

I heat the oven 20 degrees above the required recipe, and a cast-iron frying pan heats up with the oven downstairs. I quickly open the door and load the baking sheet, close the door. Pouring a mug (about 300 ml) of boiling water, I open the door, pour the boiling water into the pan and quickly close it again. All. Firstly, when the oven is heated slightly above the required temperature, it loses the temperature until needed, and secondly, the water instantly turns into steam and "works" to raise the products, without taking away the heat from the oven. What if it comes in handy ...
Stern
Scarecrow Thank you very much for your advice!
I used this method and baked. Everything was fine with the loaves, but it was these loaves that settled.
And after all, what is especially offensive, I baked a bunch of rolls without such steam (I just sprinkled water before baking) and everything was fine! But no, I wanted to show off, so I got what I deserved.
Stern
Yesterday I baked a baguette almost according to this recipe. It's already delicious, mmmmmmmm ...

10 g fresh yeast
1 tea spoonful of sugar
1 tea spoon of salt
100 gr sour cream + potato broth = 350 ml
1 table. the spoon grows. oils
300 gr rye wallpaper flour
200 gr white flour
1 table. spoonful of gluten
25g dry fried onions in a dispenser or at a signal

Dough mode 1 hour 50 min. + 30 minutes. The gingerbread man is ordinary, not sticky at all. There was no need to grease the hands with oil.
Form a baguette from the finished dough, pierce in several places with a kebab skewer, leave to distance in the oven at T 30 °. Sprinkle with water and bake at 180 ° until golden brown.

Rye-wheat cakes with bacon

Rye-wheat cakes with bacon

Rye-wheat cakes with bacon
Panevg1943
Quote: Stеrn

Rye tortillas with bacon
I was a little too clever. I put a bowl of water in the oven for steam and my rolls settled
Stеrn, rye cakes have always been made flat in Russia, since rye dough is heavy and does not rise very much. On the surface of the cakes, an "iodine" grid is made, then the cakes are more crumbly. Well, yes, I think you know.
Stern
Panevg1943, thanks for the painted!

In the course, something in the know, but sometimes "finds" ... 🔗

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