Rosa Cooking

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Razan bread

Rye - in nutritional value, rye is similar to wheat, except that rye contains less gluten, but more important amino acids - lysine. It contains B vitamins, vitamin E, proteins, iron and various minerals. Rye flakes are often part of muesli. Rye flour is sold as a light and dark flour that is more soft. Whole grain rye flour is darker than whole wheat flour and is sold in health food stores. Since it is deficient in gluten, it is unsuitable for making bread, but it is mixed with wheat flour for making a special type of bread and pastries. Rye flour is also used to make ginger bread and some types of crispy biscuits, as well as Scandinavian and Russian pies and crispy bread. Rye bread is darker in color, sour and less porous than wheat. It maintains freshness well and is useful in some diets. Rye flakes are used as breakfast cereals, and they are also found in cereals with dried fruit - muesli.

Preparation steps

  • Put yeast and sugar in a glass of lukewarm water for 5 minutes. Mix flour and salt.
  • Make a hollow in the middle of the flour and put the remaining yeast. Knead the dough slowly by adding water.
  • It should be a medium soft dough. If you need to add a little more water or subtract. Leave on the cannon to add the dough for about 40m.
  • Place the dough in a greased pan. Preheat the oven well to 250 ° and put the bread to bake.
  • Bake 10m and reduce the temperature to 200 ° until it is baked for another 15-20m, depending on the oven. When it is baked, take it out and wrap it in a kitchen towel to soften and cool.

Tags

bread

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