Rye bread
- Nutrition Facts
- Calories: 248
- Protein: 8.2
- Fats: 2.6
- Carbohydrates: 46.3
If you like rye bread, try to cook them with HozOboz. Today you will learn in detail all the secrets to make delicious homemade rye bread without putting too much effort into this culinary process.
The history of bread making
The first loaves can be found in the description of the customs of the ancient Toltecs who lived on the territory of modern Peru. This people ate only natural food - potatoes, yams, corn, rice, milk. Their main staple was a special type of bread that is similar to today's loaves. Toltec breads consisted of cornmeal with various additives and were prepared by mixing and strong pressure, which resulted in a special concentrated and solid product.
Bread rolls contained the minimum set of useful substances necessary for a person, so they became an ideal food for long hikes, when the traveler could get enough of a small piece of his compact reserves. An interesting way to eat bread - they just dissolve. Sometimes hot food was prepared from this fast food in the form of a product swollen in boiling water with the addition of vegetables and spices. Toltecs ate them with fruit to diversify the menu. Each addition to the bread was characterized by a specific color - blue (for vanilla), pink (for pomegranate), striped white-pink (for guava), yellow (for orange), etc.
One of the world's most popular types of rye flour loaves is now FINN CRISP products, whose historical countdown dates back to 1849, when the first Finnish steam-powered flour mill was opened in Vaasa. Already by 1904, not only fresh, but also crispy breads and crackers were baked here. In 1952, the FINN CRISP brand was represented by various breads at the Helsinki Summer Olympics. The low value of the calorie index in rye bread made the product very popular.
Vaasan Group is the leader in bread baking in the Baltic region, and it ranks second in the world in croutons and bread, exporting products to fifty countries, including the CIS countries. The company's products are distinguished by a variety of compositions, including wheat, rye, oats, barley, buckwheat in their recipes, and shapes, produced in round, rectangular, thick, thin. We will cook this pastry with a long history!
Ingredients:
- Rye flour - 400 g;
- Salt - 10 g;
- Fresh yeast - 10 g;
- Water - 350 g;
- Sesame - 2 tbsp. l.
In addition to this list of products, we will need a regular straw for cocktails, which will serve as a die cut for forming small round holes in rye bread, the recipe of which is so simple to implement.
Step by step cooking rye bread with photo
- Prepare products for making rye bread at home, a simple list of which includes sifted rye flour, kosher / sea salt, fresh pressed yeast, water, sesame seed (optional).
To make bread from rye flour, you need very few products
- Mix rye flour with rock salt.
Add salt to rye flour
- Stir the fresh yeast crumbs well in warm water.
Dissolve the yeast in warm water
- Pour the warm yeast solution into the salted rye flour.
Add yeast with water to a bowl with flour and salt
- Knead the sticky dough on generous rye bread with a spatula.
Due to the stickiness of the dough, knead with a spatula
- Cover the bread dough with plastic wrap. Keep it warm for one hour.
We keep the dough under the film for one hour, putting it in a warm place
- For this step, we need good quality parchment paper, for example with a silicone layer, so that nothing sticks when baking. Sprinkle the paper with flour.
Flour the silicone-coated paper
- Add sesame seeds to the dressing.
Add sesame seeds to flour dressing
- Spread a quarter of the rye dough on topping.
We spread a quarter of the dough on parchment, sprinkled with flour and sesame seeds
- Roll out the dough into the thinnest layer possible - this will achieve greater crunchiness.
Roll out the dough thinly with a rolling pin
- Sprinkle a layer of dough with sesame seeds.
There will also be sesame seeds on top
- Using a ravioli die cutter or a knife, shape our pieces.
Divide the dough into pieces with a knife or die cut
- We make holes in raw bread with a cocktail tube.
We make holes in the loaves with a cocktail tube
- Bake for 25-30 minutes at 160 degrees.
We bake at an average temperature for about half an hour
- Immediately we separate everything superfluous from the products that have not yet hardened.
We cut the bread hot
- The crispbread is ready to serve/storage.
Ready bread
About the benefits of bread
What benefits can be easily learned from rye bread by replacing rich bread with this pastry. But you should choose only those rye breads, the calorie content of which is as low as possible. They are suitable for those who take care of their health, prophylactically protecting themselves from the risk of obesity, atherosclerosis, arterial hypertension or diabetes mellitus. Grains for bread are ground with a shell in order to maximize the preservation of fiber and vitamins from group B, manganese, iron, zinc, selenium, copper, magnesium, fluorine, chromium.
Alternative rye bread
You can replace flour in this recipe and make buckwheat-rye bread or wheat-rye bread to please yourself with variety. Or change the technology without using the oven and bake thin rye waffle bread with spices. Experiment! Having once baked rye bread, the benefits and harms of which are incomparable in their manifestations, you will return to this convenient snack from hozOboz repeatedly, as the wise ancient Toltecs did with their recipes lost to us. Have a great gastronomic experience!
