Rye shortbreads are another "childhood dish" for those who have found the USSR. After all, many of us often dropped into the bakery to buy a fragrant cake, and rather rushed home to eat it with a glass of cold milk … Let's return to these carefree times, filling the house with the aroma of rye pastries!
It is necessary
- For dough:
- 1 tbsp flour / s;
- 40 ml warm water;
- 1, 5 tsp dry pressed yeast.
- For the test:
- 225 g of wallpaper rye flour;
- 0.5 tsp soda;
- 0.5 tsp baking powder;
- 0.5 tsp salt;
- 1 tsp liquid honey;
- 2 tbsp water;
- 40 g butter;
- 1 egg.
Instructions
Step 1
Put the dough, mixing 1 tbsp. flour, warm (but not hot!) water and yeast. Let it ferment for 3 hours in a warm place.
Step 2
Mix baking soda, salt, honey and baking powder with water. Beat the egg until smooth and add half to the water (the other half will be used to lubricate the products). Combine the resulting mixture with butter and add rye flour. Knead thoroughly. Divide into portions, roll into balls and rest for a couple of minutes.
Step 3
Then roll each ball into a cake with a diameter of about 10 cm, put on a baking sheet covered with baking paper, apply oblique notches, grease with the remaining half of the egg. Send to an oven preheated to 200 degrees for 20 minutes. Very tasty with milk, and traditionally in Russia, such cakes were a treat for tea. Bon Appetit!
