Yeast-free rye cakes are prepared quickly and easily within thirty minutes. They go well not only with the first courses, but also as an independent product for hot tea.
For yeast-free rye cakes you will need:
- rye flour - 300 grams;
- kefir - 1 tbsp. (250 ml.);
- natural honey - 1 tbsp;
- vegetable oil - 1 tablespoon;
- baking soda - 1 tsp;
- table salt - 0.5 tsp
First you need to turn on the oven so that it has time to warm up to 230 - 240 C °.
After that, pour rye flour and a teaspoon (without a slide) of baking soda into a small saucepan. Stir to distribute the ingredients evenly.
Pour room temperature kefir into a larger bowl. Add honey, vegetable oil and a pinch of salt. If the honey is crystallized, then it must first be melted in a microwave oven or in a water bath. Mix everything thoroughly with a whisk until smooth.
Next, in small portions, pour the prepared flour with soda into a bowl of kefir, stirring thoroughly each time.
While the dough is liquid, it is more convenient to knead it with a whisk, then with your hands. The dough should turn out to be soft, a little sticky, but at the same time it is good to keep its shape and not blur. If the dough turns out to be liquid or very sticky to your hands, then add another 50 grams of flour. Or focus on the consistency when mixing.
Sprinkle the table with flour and roll the finished dough into a sausage. Divide into 8 - 10 parts. Roll each part into a ball between your palms, then press it directly on the table and roll it out with a rolling pin. The thickness of the rye cake should be at least 0.5 centimeters, but not more than 1 centimeter. If a rye cake sticks to your hands or a rolling pin during formation, then it should be sprinkled with flour so that it does not break. Thus, all the divided parts of the prepared dough should be prepared.
Cover the baking sheet with parchment paper and lay out the prepared rye cakes. In order for the cakes to rise evenly, they should be chopped with a fork without the top. Place the baking sheet in an oven preheated to the desired temperature.
The baking time of cakes depends on the size and thickness of the blanks, as well as on the characteristics of the oven. The baking time in an electric oven will be approximately 10 - 12 minutes, in a gas oven 15 - 20 minutes. Since the dough turns out to be tender, in both cases you need to make sure that they do not burn out.
Ready rye cakes should be allowed to cool completely, covered with a towel. Then they can be served.
Delicate rye cakes spread with fragrant jam or fragrant honey are ideal for breakfast. For the first courses, they will be a wonderful substitute for white bread. After all, they have fewer calories, starch and carbohydrates, but a lot of fiber.
