Dough patties with oatmeal and rye flour

Dough patties with oatmeal and rye flour

Category: Bakery products

Ingredients
oatmeal (long boiled)	75g
water (boiling water)	250ml
whey (kefir, water)	100ml
Rye flour	100g
wheat flour 1c (or a / c)	450-470g
pressed yeast	18g (or 6g dry)
sugar	50g
salt	9g
egg	1 PC
lard (or butter)	50g
filling and egg for brushing

Cooking method

• Pies on this dough always turn out lush, soft, fragrant and do not stale for a long time. The addition of oatmeal and rye flour can significantly reduce the glycemic index and reduce bread units, which is necessary for people with overweight and diabetes. Pies can be with sweet or not sweet filling.
• I make a batch in HP. Pour boiling water over the oatmeal and leave to swell for about an hour until it cools:
• 
• Add whey (you can use kefir, yogurt with water or just water), sugar and pressed yeast, rotate the bucket well until the yeast dissolves:
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• Add the rest of the ingredients and knead the dough. I do this on the Pizza program. Keep an eye on the bun, depending on your flour you may need to add more. Don't be in a hurry! The dough turns out to be soft, elastic, slightly sticky, but well off the walls:
• 
• Leave to come up in a warm place (I just leave it in HP) for about 1.5-2 hours with one wrinkle. The dough goes very well:
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• During this time, prepare the filling. Take out the dough and divide into portions of the same weight. For me, the optimal weight was 40g. From this amount, 27 pieces of 40 g are obtained. Round each blank and put to rest under a film in a warm place for 5-10 minutes:
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• Spread out each workpiece and put the filling on it, on a workpiece of 40-45g, it is optimal 1.5-2 tsp. fillings. Here I have a filling of potatoes with cheese and ham and from sweet preparation:
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• Pinch and lay with the seam down on the parchment, leaving a distance of about 3 cm between the pieces. The dough is soft, pleasant to work with, does not tear, elastic, good stretches and holds its shape. Lubricate with a slightly beaten egg and put in a warm place until it increases in size by 2-3 times under the film. I put boiling water in a warm oven with a frying pan. This usually takes about 30 minutes.
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• Bake in a preheated oven with steam at 210 * C for 15-20 minutes:
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• Leave to cool on a wire rack under a towel. As a result, we have this beauty:
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• these are the cuts with potato filling, sweet filling, sausage and cheese:
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• The pies are beautiful, airy, soft and fragrant with a crispy crust. Bon appetit and good health!

Note

This dough is perfect for baking fluffy and soft pies, khachapuri and even pizza. For example, khachapuri in Prinessk:



Or pizzas in the same Princess (1/2 of the specified amount of dough for 1 pizza is enough):

What beautiful pies!
Thank you!

Well clever, Linochka! At last! My husband will "lose weight"

[Irina]

Irina, Elena, bake, girls, bake, why offend yourself, do not eat tasty things when you can shamelessly

Lina, and I will treat my husband! The dough is just the right composition. And I will leave it to myself, beloved. You also need to weigh a piece for one pie, otherwise I don't even know approximately how much I pinch off. It looks like it's also about 40 BC.

[Linadoc]

Linadoc, Linochka, thanks for the wonderful dough, I never thought that you could make dough from rye flour with sweet fillings, you must try!
There is already one recipe for sorrel pies, and here is another one, thanks!

I will treat my husband! The dough is just the right composition

Well, I promised for people like you ... suspicious That there was no "excruciating pain" for the pie eaten.

also about 40 g.

When they are of the same size, they bake equally well. At first I did 50g, but then everything is sintered together. I like it better when alone.

rye flour dough with sweet fillings

There it is not particularly felt, but in principle, rye flour goes well with sweet fillings.

[Linadoc]

Pies on this dough always turn out lush, soft, fragrant and do not stale for a long time.

Linadoc, I love these pies 🔗

[Albina]

Albina, and who doesn't love them then? But not everyone can have pies, but on such a test, a little bit is already possible

Linochka, for the first time I meet such a composition of the dough for pies. Very nice, appetizing and should be delicious. I'm taking it to bookmarks.

for the first time I meet such a composition of dough for pies

But because I just published it. I came up with and worked it out a year ago, when there was a competition for healthy bread, I wrote several times in the Gazebo, but I just made the recipe (forced)

[Linadoc]

Linadoc, tempting patty dough. You can even say useful! Thank you.

these are the cuts ... with sausage and cheese

Can you clarify - the sausage with cheese was pinched in the same way as the rest of the fillings, was it not wrapped with a tape? So well the sausage sits there in the pie - without cavities around. And the cheese around the sausage? Grated or in a piece?

Thank you

[Sveta]

Sveta, yes, just like everything else. First, a piece of cheese, on it 1 / 2-1 / 3 with a sausage pierced with a fork (depending on the size of the sausages), pinch and on the seam. The dough fits well and there are no cavities. 27 pieces are made in 10 minutes at most, very quickly and easily. Favorite filling of my children

Lina, that's why I'm interested - I think my children will appreciate it. And also tell me, please, don't you steam the sausage first? Does she not let raw juices into the pie during baking?

No, I don't do anything with the sausage, I just peel, cut and pierce with a fork. All .

[Linadoc]

Linadoc, amazing
Thanks for sharing
I did various things with oatmeal, but I didn't even think of such a cool dough with my favorite rye flour)))
I am more attracted to options such as pizza base il khachapuri

[Linadoc]

Linadoc, Lin what wonderful pies! Ruddy, hot, hot!
Delicious and healthy!

Lina, what if half the dough is in the refrigerator for a couple of days?

I am more attracted to options such as pizza base il khachapuri

Yes, convenient, tasty and fast. Fluffy inside, crispy outside. Half of this amount for one pie or pizza in Princess, rolled out a little, bent the edges and go up for 30 minutes, then spread the filling.

Delicious and healthy!

Yes, Tonya, delicious and soft, ruddy and not stale.

half the dough in the refrigerator for a couple of days?

Yeah, I left it in the fridge overnight. Normal, only it became even more perforated. And it seemed to me tastier.

Lina! The pies are so pretty, it feels like they just came out of the oven, aromatic, hot! And the dough is very interesting, you have to try it. Thank you!

[Olga]

Olga, bites to your health! Tasty and healthy!

Pies are just a feast for the eyes! Will you get a purely lean version?

Will you get a purely lean version?

It will work out, but there will be no such splendor and ruddy.
For the lean version, replace the egg and whey with water - 170ml. Replace the lard with vegetable oil. The rest is prescription.

I report on the work done. Instead of butter, I took 50 ml of sunflower oil, kefir, flour 470 g, added 10 ml of water. The dough turned out to be lovely - soft, very active. It turned out 28 pies. The baking mode was exactly according to the recipe, in 15 minutes they were ready.
I tried, could not resist. Very soft and tender dough. And delicious!


This is with cabbage.


These are 8 pieces with a sweet apple blank.

Lina, thanks! The recipe turned out right for my sick and infirm, let them try to say that eating pies is harmful!

flour 470 g, added 10 ml of water.

That's why I say that you need to start with a smaller dose of flour, you can always add flour later. Then you will not need to add water.

The dough turned out to be lovely - soft, very active.

Yeah, a very pleasant dough to work with, and not only in work.

Let them try to say that eating pies is harmful!

We will not let you die of hunger ... suspicious comrades

Lina, I know this flour, it was from these packs that I baked, everything was fine with the liquid there. Therefore, I weighed immediately to the maximum. And today the cereals seem to be to blame, I have a very long cooking time. Well, this is all brought to mind in the process, not scary.

[Linadoc]

Linadoc, Lina, brought a report

Pies with cabbage (a little cracked, I probably didn't let them fit well), I didn't even expect that it would turn out so tasty, a very successful dough! I also want to try pizza on it, now I am sure that I will like it too. Thanks for the recipe

a little cracked, I probably didn’t let them fit well

Yes, for sure. I have never had this. It is necessary to let them increase 2-3 times under a film or with steam in the oven.

very good dough!

Yes, I know, I myself am very happy and everyone who did it, too.

I also want to try pizza on it

Excellent pizza, airy, easy to bite.

Thanks for the recipe

Pekies for health! I'm glad the recipe came up

Finally, I am at home and made this dough. Really amazing dough and no dancing. And I really wanted to try it, so I gathered what I came across - boiled potatoes, bacon, cheese, sl. oil and spices. Vkusnaaaa!
Linochka, thank you very much, it will be possible to pamper my husband more often!

[elena kadiewa]

elena kadiewa, Flax, the beauty turned out! Clever girl!
Only the edges are not very straightened out for you, it was probably necessary to let the already tucked pie come up a little. Look, like mine, only I don't wrap the edges, I just make the "sides" as for pizza. And I do not roll it out, but just knead it with my hands in Princesse and that's it. I baked it yesterday, with liver, potatoes and pickled cucumber. I was in a hurry, so it didn't fit very well, but still gentle and airy:

[Linadoc]

Linadoc, Linochka! What pies
Two questions, is it possible with a diet of 5 and oatmeal is felt in the finished dough? Her husband can’t stand her, does he?
Bookmark it anyway, if it's impossible now, I'll bake it later

[Rita]

Rita, this dough is great for people on diet 5, oatmeal is not felt in the dough at all, the bites are bold!
You can make a lean version in olive oil and replace the egg with 70 ml of water.

Linochka! Thanks for permission! And then I love baking so much, but I'm afraid .... I was afraid! Masha Schumacher don’t say okay, she prescribed me 6 months of a strict diet. I’ll eat a very small pie and that’s it, I’ll no longer be a pioneer.

[Rita]

Rita, I won't tell Masha! I don't go there on purpose, in this topic. Here the dough fits, now the main thing is what to put inside. In your version, the filling should be made from vegetables + lean boiled meat, just baked or boiled vegetables, fruits (something like a sweet preparation will do well), fish (you can use vegetables or rice) and cottage cheese.

Linochka! Then I will try with fish and cottage cheese for myself, and meat for the peasants. I will report as soon as they are ready.

Everything was fine, it just rolled out the dough, I had to wrap it up, it fell out of the princess! And it rose strongly, there you can see the barrel from the lid was fried, I had to cover it.
A! What I wanted to ask: is it possible to make bread from it? Reduce sugar and yeast ... will it work?

Can you make bread from it?

Of course ! Replace the egg with water, reduce the sugar to 2 tbsp. l., oil up to 25g, yeast up to 15g pressed (5g dry).

Wonderful! I really liked the dough!

Replace the egg with water, reduce the sugar to 2 tbsp. l., oil up to 25g, yeast up to 15g pressed (5g dry).

This is how new recipes are born!

I just came across a Virgin's recipe, eggs are perfectly replaced with chickpea broth - Angela has a sea of ​​such recipes. But I will not tell you the proportion, since this is the question that does not bother me.
And for me to be completely happy, I need to replace flour with CZ and add chickpea

It turns out like this bread:


here with such a cutter (there are also linseeds and sesame seeds):

[Linadoc]

Linadoc, you can fall, what a beauty bread

The bread is awesome!

[Katerina]

Katerina, Irina, yes, the bread is very airy and delicious. Especially on lard. The first one with rye flour without malt and hearth, the second with rye flour, malt, flax seeds and sesame and molded. The dough fits perfectly, exactly increases 3 times. This must be taken into account when baking the mold version. And if you make bread, then knead there for 10-12 minutes, proof for 2 hours, during this time stretch-fold 3 times, roll into a ball and rest for 10 minutes under the film, molding (I make 2 loaves) and let it rise 35-45 minutes until the increase is 2.5-3 times, cut the hearth option and bake at 220 * C with steam for the first 15 minutes, then reduce to 190-200 * C and bake for about 20-25 minutes.

[Linadoc]

LinadocThanks for the recommendations.

The dough is always in the refrigerator, today there are unexpected guests, and I am always ready, they were already waiting for a pie in the princess. The younger generation said: "Impeccable as always!" Nice so ...
Thank you, Linochka, now it's the turn for bread.

And in my fridge now almost always ready dough is waiting. You can always either a pie, or pies, or a flat cake. Convenient and fast, tasty and healthy.

So today I was puzzled by baking bread from this dough. I just want to try in a bread maker and add prunes with dried apricots, well, vegetable oil. I'll just buy prunes in the evening and put them tomorrow.

I want to try in a bread machine and add prunes with dried apricots, well, vegetable oil.

Interesting! I'm waiting for the report.

Here is the report. I could not stand it tomorrow. I replaced the butter with sunflower oil, reduced 20 g of sugar, added 2 g of salt and 100 g of prunes, raisins and candied fruits and 30 ml of water during the kneading process. Basic mode with raisins. I went up almost to the top of the bucket. She cut a completely uncooled cut along the loaf. Very tasty, no excessive sweetness, airy perforated, but not dry. As a substitute for a cupcake or charlotte for tea-coffee-compote, that's it! Lina, and another thanks for the magic pendel!