Fresh rye freckles

Fresh rye freckles

Category: Bakery products

Ingredients
Eggs	2 pcs.
Sugar	1 tsp
Salt	1 tsp
Vegetable oil	2 tbsp. l.
Ryazhenka	1 tbsp. (250 ml.)
Leavened wort	3 tsp
Coriander	2 tsp
Soda (extinguish)	0.5 tsp
Rye flour	7 tbsp. l. with a small slide

Cooking method

• The dough should be cooler than biscuit.
• We lay out on molds.
• Bake for 35 minutes, at T = 180 degrees
• You can take flour 50X50 with wheat.
• You can add bran, seeds, flax seeds, cereal flakes, etc. to the bread.

Note

I baked such loaves for a long time, until I grew the leaven.
Now this recipe has been abandoned, but I assure you that it is viable and has the right to exist))

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I can say the second thank you only here. Very interesting about rye muffins. I will definitely try!
There is no wort. Dark malt won't work?

Of course, I didn’t read the entire site, but I didn’t come across such freckles. Liked it! Thank you, are they like bread? what to spread? Lard or jam?

Dark malt won't work?

Very good.
For "thank you" - thank you !!!

Of course, I didn’t read the entire site, but I didn’t come across such freckles. Liked it! Thank you, are they like bread? what to spread? Lard or jam?

It is unlikely that such freckles will come across ... since the recipe was invented on the go. In the family, ulcers and yeast bread are not allowed, therefore they came to this option. Moreover, they baked for a long time and in different variations. And not only crossbred, but also wheat.
Yes, they are like regular bread. You can smear ANYTHING, whatever your heart desires.))

Natasha! And instead of 3 tsp. wort how much dark malt should you put on this portion?

And instead of 3 tsp. wort how much dark malt should you put on this portion?

I think 1 tsp. that's enough.

Thank you Natasha!

[Elena]

Elena, for Health !!!

I bake freckles. In two steps, because there are few molds. I didn't finish the first batch a little, and in general, I took the wrong tablespoon - a small one. The batter came out. Now I will know what to do more densely, not to be afraid. But I will say one thing - the first 4 pieces that are not baked are somehow imperceptible ... Well, honestly, I didn’t on purpose !!!!
In short, this is a delicious thing! I baked on my kefir (in the sense that I have a kefir fungus at home). Now I will do it all the time, it turns out to be a rye delicacy. Now I just crumpled it, and when the first excitement passes, I will make a spread of curd cheese with something for it - maybe I will put spices, maybe pickled cucumbers ... Like "with cream"

Bake freckles

Irish, you tell me so appetizingly))) I even wanted these freckles again myself. We can shake the old days on the weekend.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I am already baking the second portion. I hope my husband comes and takes a picture ... if anything remains. I hamster them right from the stove))))
Only I have it completely different, not like in the photo! Rather like pancake buns. But terribly tasty Probably. this is a recipe that gives everyone the opportunity to do as he likes.
M. b. Am I making liquid dough?

M. b. Am I making liquid dough?

May be. It shouldn't be stretchy. It should be thick and viscous. Poorly slipping off the spoon. I already dumped my finger into the silikoshka.

[Crumbs]

I think I know this will be to your taste. Have Crumbs there is a wonderful recipe for Borodino Pancakes, which I really like. Here the composition is almost the same (the difference is in the wort, it is not there). These freckles should also be loved. I'll try and make them.
ANGELINA BLACKmore,

I'll try and make them.

Freckles, though unpretentious, are really tasty. Especially if you add some topping to the dough.

Here, I'm taking a photo:

[Ikra,]

Ikra, you have the most real cupcakes
And now they are baking in the oven

[Gala]

Gala, I wonder what you get. Will you show it?

[Ikra]

Ikra, Ira, I will definitely show you tomorrow. Today we have already eaten them. I did a test batch (the recipe halved) I got 4 things. She did not take pictures, the lighting does not allow, tomorrow morning. I'm going to stir up the second batch, now full. We really liked it, I was not mistaken in my assumption.

Natasha, and ground coriander or seeds?

ground coriander or seeds?

Galya, ground coriander.

Here, I'm taking a photo:

Ir, pretty little girls. So rosy and delicious.
It is important that useful, in contrast to yeast (may the admirers of this not be angry with me)

I was not mistaken in my assumption.

Do you mean I have someone else's recipe? So, honestly, I sculpted it from the bulldozer, out of great need in ancient times.

By the way, I remembered, I have freckles and pure wheat baked)))) But rarely.
It is tasty to add onions to any kind of freckles - even dried, even fried. Such a la donuts, just not garlic))

[Natasha]

Do you mean I have someone else's recipe?

Natasha, God forbid! I was not mistaken that it would be delicious.
We all cook from the same products in certain combinations and each in its own way. Even with the same products, the result is different (here there are freckles, there are pancakes), but equally tasty.
I wanted to boast of a photo, but yesterday I forgot to put soda in them, and they, of course, practically rose. I bake again.

I bake again.

Gal, well, take a shot, show it)))

Well here are mine




Natasha, in your photo they are denser, your dough is thicker. I did it several times, I liked it with the consistency of the dough, such as sour cream, but it still pours into the molds. Then the freckles are airy, tender and very porous.
Instead of wort, I added half a teaspoon of rye malt.
Thank you, great recipe!

I liked the consistency of the dough, such as sour cream

Pebble, well, that's why we are the hostesses in our kitchen, to do everything as we like and conveniently. Including recipes. In fact, and relish, that each, the same recipe looks different and tastes different. Clever girl !!! It looks very appetizing. It seems to me that I even smell the smell)))

[Gala]

Gala, you did great!
I slightly warmed up my yesterday's that I didn't finish in the roaster oven. It came out great, as fresh.
Natasha, thanks for the recipe again, it is already clear that this will be a frequent guest in the house

Natasha! I'm going to bake now. I want to clarify, the recipe says-soda-extinguish. What, extinguish with vinegar? After all, is there fermented baked milk there? And further! How many pieces does this portion come out of?

[Masha Ivanova]

Masha Ivanovawhile Natasha is gone, I will write my experience, it may come in handy. I did not extinguish the soda, I just added it with flour and stirred it. I got 8 pieces from a portion, molds top 6.5 bottom 4.5 height 3.5. I poured 2/3 of the height. They go up quite a lot.

Galya! Thank you so much!

What, extinguish with vinegar? After all, is there fermented baked milk there?

I put it out anyway.
And how many pieces is a rhetorical question .... Depends on the volume of the molds.

[Irina]

Irina, for Health !!!!
I like that this is a recipe from ROG.

[Natasha]

Natasha, thanks for the recipe! I put it in bookmarks and just baked it the other day. Yesterday again. And today I read the comments, looked at the girls' photos. I just get the same as Gali Gala,

with the consistency of dough, such as sour cream, but it still pours into the molds. Then the freckles are airy, tender and very porous.

I shoved in them pumpkin seeds and sunflower seeds, and bran and oatmeal. Didn't spoil anything! Delicious! only salt, as it seems to me, is a lot, I almost do not salt at all.
Thank you, I will bake some more.

[Irinka]

Irinka, thanks for the report.
As for the salt, after testing the recipe, be sure to adjust it for yourself. My household is salty, but I hardly eat salt (I don’t add an eyelet, cucumbers, tomatoes and much more, I would live alone and I would not salt the soup)))))
You can talk about fillers for a long time .... this is an unplowed field for imagination. And these rolls are generally difficult to spoil with something. Pour from the heart))) I myself was at first sophisticated. Now calmed down and their additives are used only malt and flaxseed.

Natasha, thanks for the recipe. Very good, I baked your "freckles" today, but instead of fermented baked milk I baked for yogurt and instead of malt, I put a teaspoon of malted rye, boiled with boiling water.

[Kotloshanochka]

Kotloshanochka, Very well!!! I'm glad I liked the recipe. And any sour milk will do - we don't care which one we dispose of)))) Bake and eat for good health !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore, I'm dull, but have pity and answer, what is the leavened wort?
I want to taste your Freckles.

Instead of wort, I added half a teaspoon of rye malt.

Yeah, I found it with Gali, I'm starting to understand ...
Ie it is not yeast component, and flavoring?!

That is, it is not a yeast component, but a flavoring one ?!

Rituel, of course not yeast)) The most aromatic. In terms of aroma, the malt is red, fermented, closest to it.

fermented red malt

Duc is available !!! I always bake bread with him! Let's do it.

Rit, well, bake a note here - how it happened that. Okay?

Natul, but there is no mixing order in this recipe?

Eggs do not require beating separately?

All in one bowl and until uniform? Or how)?

Everything in one bowl and until uniform

Uh-huh, Baby.))

[Natasha]

Natasha, Natasha, and any of the baked goods can cope with these freckles? cupcake for example

[Vika]

Vika, probably can. I have no such bells and whistles, so I cannot say in the affirmative. I bake in silikos, in the oven.