Healthy rye flour is a great alternative to wheat flour. Let's talk how to make shortbread dough out of it. This is a simple and versatile recipe for any baked goods.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Products based on rye flour are the hallmark of Slavic cuisine. It is prepared in Ukrainian, Russian and Belarusian cuisine. It is a little less common in the cuisine of the Western Slavs. Unlike wheat flour, it is difficult to make a fluffy dough from rye flour because it contains little starch and gluten. Accordingly, it should be borne in mind that air baking will not work from pure rye dough. If you still want to get one, then add other types of flour to the mass, such as corn, oat or wheat. But only on the basis of rye flour, tasty and healthy pastries are obtained, which will save you from hunger, while not harming your figure. In addition, rye flour is outwardly darker than wheat, since the outer shell of the grain has a greenish tint, which gives rye flour its characteristic color. Therefore, be prepared that you will get products a little darker than usual.
I note that rye flour contains many useful substances, which, together with fiber and low calorie content, allow it to be included in the diet menu. Coarse flour is especially appreciated, because it is enriched with bran. This is a real vitamin pantry.
An oven made from shortcrust rye dough can be useful cookies, tortillas, pies, rolls. It depends on the imagination of the hostess. The dough can contain raisins, dried fruits, nuts, chocolate and other additives.
- Caloric content per 100 g - 330 kcal.
- Servings - 500 g
- Cooking time - 20 minutes, plus 1 hour for cooling
Ingredients:
- Rye flour - 150 g
- Wheat flour - 150 g
- Margarine - 200 g
- Sugar - 1 tsp
- Salt - a pinch
- Eggs - 2 pcs.
Step-by-step preparation of shortcrust pastry on rye flour, recipe with photo:
1. Margarine should be cold, even slightly slightly frozen. Cut it into pieces of any size.
2. Place the margarine pieces in a food processor with the kneading tool. But it is better to recommend to put the "cutting knife" attachment, because it will cope well with slightly frozen margarine. Pour the eggs into the food processor.
3. Then add rye flour, which you can sift through a sieve, so that it is enriched with oxygen.
4. Next, sift the wheat flour. Add a pinch of salt and sugar.
5. Knead the dough. This should be done quickly so that the oil does not have time to heat up too much.
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6. Remove the dough from the food processor and form into a tasty ball. If you don't have a food processor, grate the margarine, add flour, and grind into crumbs. Add eggs and knead the dough very quickly.
7. Wrap the dough in a plastic bag and place in the refrigerator for 1 hour or in the freezer for 20 minutes.
8. After this time, remove the dough and start baking. Alternatively, you can freeze it for future use. To do this, divide it into the desired proportion. Wrap each part separately with cling film and place the dough in the freezer. Defrost it without using the microwave, but naturally in the air. You can keep the dough in the refrigerator for 3-4 days.
See also a video recipe on how to make shortbread dough from rye flour.
