Recipes for rye pies. Apple pie on rye flour Rye flour patties with boiled apples
Homemade rye flour baked goods are rich in flavor and aroma. Rye pies and pies are lower in calories than wheat and can be part of a dietary or diabetic menu. If you master the intricacies of working with rye dough, then cooking will not take much time, and the result will delight all family members.
Rye dough differs from wheat dough in its physical properties, which are explained by:
- The presence of amylolytic enzymes in rye grains;
- The increased content of its own sugars;
- Lowered temperature of starches gelatinization;
- High content of soluble pentosans;
- The disposition of the protein to peptization.
To make it easier to work with the dough, you can use a mixture of rye and wheat, corn, buckwheat, rice or almond flour.
And traditional recipes involve the use of yeast or ferments containing lactic acid biological cultures. However, homemade rye dough for baking is often made without yeast: it takes less time to rest and is softer.
The optimum temperature for fermentation, rest and proofing is from 25 to 45 ° C. Higher values will change the ratio of yeast to bacteria, which will lead to an increase in the acidity of the dough.
In order for the rye dough for pie or pies to turn out rich, thick and pliable, it must be allowed time to ferment. With a long process, rye bacteria replace the usual flour microflora and pies, pies or bread will be obtained with a pronounced grain aroma.
Pie recipes
With cabbage
To prepare delicious and aromatic rye pies with cabbage, you need to take:
- 5 cups rye flour;
- 300 ml of water or whey;
- 1/2 fork of cabbage;
- A couple of carrot root vegetables;
- 1/2 cup vegetable oil;
- 2 onions;
- 10-12 tbsp tomato paste.
Chop the onions and cabbage, pass the carrots through a medium grater. Stew the vegetables in a little oil, and when the cabbage has become transparent, add spices and tomato paste (you can replace it with tomato juice or homemade tomato sauce). Simmer for about 10 minutes more.
Knead a plastic-like and not tough dough from butter, flour and water. Shape into a ball, cover with a cotton cloth and allow to proof for about 1.5 hours. Knead the rested dough, cut into several parts, roll out each of them. Put the filling on top of the resulting blank and roll it up. Before sending to the oven, make several punctures with a knife on the surface. Bake for about 45 minutes at 190 ° C.
Karelian
Traditionally, these pies are prepared with two types of fillings - with potato and rice, and served with egg paste or sweet berry sauce, cheese sauce or sour cream.
For the filling take:
- 2 tbsp butter;
- A little chopped dill;
- Salt, black pepper;
- 12 medium potatoes;
- Glass of water;
- 200 ml of fat milk (for mashed potatoes) + a liter of milk (for rice);
- 150 g white rice;
- A little chopped green onions and parsley.
Ingredients for classic pasta:
- 4 eggs;
- Chopped herbs (you can taste cilantro, tarragon, oregano, basil, parsley, onion, thyme, dill, etc.);
- 55 g butter;
- Black pepper and nutmeg.
Used for making pies without yeast dough. It is made from 0.5 kg of flour, fine salt (about a tsp) and 0.2 liters of water.
Rinse the rice under running water, cook until half cooked. Drain, add milk, salt and bring to a boil. Cook for about 10-12 minutes with constant stirring over low heat. Cool, then add chopped greens. For the potato filling, make milk-potato puree with the addition of butter and chopped greens. You will get a more aromatic puree if you fill it with a pinch of nutmeg and ground cardamom.
A strong dough for pies without yeast is kneaded from salt, water and flour. For proofing, the dough needs 30 to 50 minutes. To make it easier to work with the dough, the table can be sprinkled with flour. Then divide the increased dough into several parts and roll each into a thin rectangular layer. Place the rice and potato filling in the center over a spoon, and pinch the edges, leaving the middle open. Bake the pies for no more than 15 minutes at 250 ° C.
Egg paste is made from boiled chicken eggs, which must be finely chopped and mixed with herbs and butter softened at room temperature. Season with spices.
With potato
These fragrant pies with potatoes are prepared without eggs and yeast. Baking takes only 20-25 minutes, and the taste of the finished dish is rich and rich.
Required Ingredients:
- A couple of glasses of flour;
- 150 g butter;
- 75 ml of milk;
- Sugar and salt - 1 and 1/2 tsp respectively;
- Baking powder - 1/2 tsp;
- Tuna in its own juice - 450 g;
- Potatoes - 5 large tubers;
- 1 onion;
- A couple of garlic cloves;
- 1/2 tablespoon lemon;
- To taste: black pepper, paprika, nutmeg, oregano.
Sift the flour several times together with salt and sugar, baking powder. Add butter softened at room temperature and grind everything. Pour milk in a spoon, stirring thoroughly each time. Transfer the resulting mass to a work surface, abundantly sprinkled with flour, and knead a thick, strong dough.
Boil the potatoes, mash in mashed potatoes and mix with tuna, onions, spices, garlic and lemon juice. Divide the dough, which has rested for about 40 minutes under a cotton cloth, into several equal parts. With hands dipped in cold water, form a thin cake from each piece. Put the filling in the middle, fold the cake in half and gently pinch the edges. Bake in an oven preheated to 195 ° C. Serve with garlic, sour cream, creamy sauce, chopped herbs.
Lenten
Lean pies are prepared simply: the dough is kneaded from 1 part wheat flour, 3 parts rye flour, 2 parts water and a pinch of salt. The flour must first be sieved twice, and the water must be used warm. Then the dough will be soft and porous. Leave the formed ball under a cotton towel for at least an hour, then divide into several parts and knead into thin cakes. Put the filling in the middle of each, wrap and pinch the edges. Bake at 250 ° C for no more than 20 minutes.
For the filling of lean pies, you can use mushrooms and berries, vegetables, nuts, jam, beans, dried fruits. The dough turns out to be very tender and goes well with different spices: for flavor, you can add a little oregano or basil, a mixture of Provencal herbs, chili, nutmeg, ginger or paprika. Lean apple pies go well with cinnamon, and plum pies go well with cardamom and vanilla.
Pie recipes
Meat
To make a rye meat pie, you need to prepare the following foods:
- About 1 kg of flour;
- 45 g yeast;
- 0.5 liters of warm water;
- 35 ml of milk;
- A little butter;
- 0.5 kg minced meat (a mixture of beef and lamb);
- 1 onion;
- A pair of carrot root vegetables;
- Spices (salt, white and black pepper, paprika, chopped cilantro).
Sift flour several times, add yeast previously dissolved in warm water. Stir with a wooden spatula, add salt and pour in the remaining water. Knead a thick and elastic dough. Cover with a warm towel and leave to proof for 30-60 minutes.
Fry the minced meat in a dry frying pan, add spices, grated carrots and chopped onions. Cover and simmer for about 15 minutes. Divide the increased dough into two parts, each of which is rolled into a layer. Put one part on a baking sheet, greased with butter and sprinkled with flour. On top is the filling, and on top of it is the second part of the dough. Pinch the edges and make several punctures with a fork. Lubricate with oil before placing in the oven. Bake for about an hour at 170-180 ° C.
Wholegrain
You can bake pies according to this recipe with different fillings: potatoes, mushrooms, cheese, apples and plums, rice and fish, buckwheat and chicken. But the classic whole grain pie is made with sauerkraut.
Ingredients for cooking:
- Whole grain rye flour - 0.4 kg;
- Whole wheat flour - 0.1 kg;
- Mineral sparkling water - 0.15 l;
- Olive oil - 80 ml;
- White cabbage - 1/2 fork;
- Sauerkraut - 300 g;
- 1 onion;
- Chopped parsley, tarragon, cilantro, onion, dill.
Rye pie with cabbage is prepared simply: mix flour and sift several times, pour oil and water with constant stirring. Knead a firm and plastic dough, which should be allowed to rest for about an hour. Chop the cabbage and fry with the onion in a little oil. When it becomes transparent, add the sauerkraut. Simmer covered over low heat for about 10 minutes. Season with herbs and cool. Roll out two identical layers from the dough. Put one of them on a baking sheet, on top - cabbage filling and the second layer. Pinch the edges. In order for the cake to breathe and bake evenly in the surface, you need to make several punctures with a knife. The cake is baked for about 60 minutes at 190 ° C.
When properly worked, rye flour is very rewarding. It makes delicious cookies, lush and low-calorie biscuit desserts, biscuits, pancakes.
Rye flour pies go well with any filling: you can make them with poultry, game, beef or lamb, fish, various vegetables, mushrooms and berries. They cook faster than wheat ones. And they differ not only in a more pronounced taste, but also in benefits: such pies can be eaten during a diet, with diseases of the gastrointestinal tract and blood vessels, with diabetes mellitus. A piece of hot rye kefir pie is a great and hearty option for breakfast, and small pies with meat or potatoes are for an afternoon snack.
Diet charlotte with apples
Diet rye flour charlotte with apples oven recipe
It's no secret that our beloved charlotte is quite a high-calorie dish. If you look at the classic charlotte recipe:
The composition of the classic charlotte
- apples 1 kg;
- granulated sugar 1 cup;
- flour 1 cup;
- a pinch of baking soda and salt.
Then the calorie content of such a pie reaches two hundred calories per hundred grams.
Let's see how you can make charlotte more dietary, reduce its calorie content and at the same time preserve the taste of classic charlotte.
We reduce the amount of sugar according to the recipe by 2 times, if you use sour apples (for example, Antonovka), for sweeter varieties, the amount of sugar can be reduced to 1/3 cup.
We replace half of the wheat flour with rye flour. Rye flour has a low glycemic index, which means that if you consume charlotte with rye flour, your blood sugar level will rise very slowly, and baked goods based on rye flour will be a more gentle option for your figure.
So, recipe for diet charlotte with apples from rye flour for the oven
Vegan charlotte is great on water, but I like it better on coconut milk. I often make this cake when I have left open coke milk after cooking or. Milk spoils quickly, so I always try to use the open jar as much as possible while it is fresh)
For a vegan charlotte we need:
Apples - 3 pcs.
Flour - 1.5 tbsp. I have whole grain.
Semolina - 1.5 tbsp. You can only add flour, but I like it with semolina.
Sugar - 0.5 tbsp. (I prefer healthy - coconut or palm). he is not in the photo, I forgot to add, excuse me)
Ground ginger - 1 tsp
Ground cinnamon - 1 tsp
Coconut milk - 1/2 tbsp
Water - 1-1.5 tbsp.
Soda - on the tip of a teaspoon Slaked with lemon.
When buying coconut milk, be sure to look at the ingredients! It very often happens with all sorts of "left" chemical additives - preservatives, flavorings, thickeners ... There should only be coconut pulp and water. I buy small 200 ml sachets, as milk spoils quickly, and I simply do not have time to use a large jar.
So, we cook like an ordinary charlotte:
1. Cut the apples into thin slices. Like this:
2. In a comfortable deep bowl, first mix all the dry ingredients - flour, semolina, sugar, spices. In the recipe, the amount of sugar was 3 times more - as much as 1.5 cups. But I came to the conclusion that this is too much. Half a glass is the most ideal option!
3. Next, add liquid to the dry ingredients - 1/2 cup of coconut milk and about 1-1.5 cups of water. I do not recommend using coconut milk undiluted with water, as it is quite fatty and heavy for the body.
Add water not all at once, but in parts. The consistency should resemble sour cream - thick enough, but pouring. Mix everything thoroughly. This can be done with a simple spoon. A mixer is not needed for this recipe.
4. At the very end, add soda slaked with lemon juice to the dough. It turns out like this gruel:
5. Next we take a baking dish. I have a round silicone one, it hardly burns to it. But still, I have a little trick - I pour a little semolina on the bottom of the mold - so the cake will not burn 100%! The main thing is not to lubricate with any oil, it is harmful. Any oils, including cold-pressed oils, release carcinogens when heated and clog our body.
Everything, now it remains to put the cake pan in the oven preheated to 180 degrees. The cake will be baked for 35-40 minutes. - a great opportunity to do something enjoyable. For example, I managed to do a full Pilates workout during this time)
After 35 minutes, I took out a ruddy cake. The degree of readiness could be understood by the aromas that spread throughout the apartment)))
Here's what happened:
When the pie has cooled down a little, it can and should be cut into pieces and eaten. Well, the most impatient (like me) can rather cut a hot pie, burning their fingers, and eat it sooner!
In the summer, when the first apples appear, I deliberately choose the smallest ones - I need them for a fragrant apple pie!
The pie is unusual - the apples in it are baked whole in rye dough, and not added to the dough, but sprinkled on top, which gives the pie an amazing aroma. And when there are no small apples? Then, on the contrary, I take the largest and juiciest apples and cut them into quarters. I am a block in this pie there should be a lot, and they should dominate.
I recommend serving the pie warm, with a scoop of ice cream or cold sour cream. This is delicious!
For a round shape with a diameter of 24-26 cm you will need:
150 g brown sugar
150 gr peeled rye flour
100 gr butter
1 tsp baking powder
3 eggs
6-7 small sour apples or 4 large apples
3-4 tsp ground Cinnamon is the thinly cut bark of a cinnamon tree. As a spice or condiment, cinnamon is sold in stick or ground form. It has a pleasant aroma and a sweet, warm, pleasant taste. It is added in the preparation of a number of desserts, chocolate, hot candies and liqueurs, aromatization of alcoholic and hot drinks (teas).
as well as a little lemon juice or apple cider vinegar
Cooking.
Preheat oven to 180 C. Prepare a baking dish - grease the baking dish with a little butter and sprinkle with flour.
1. Use a cylindrical notch to remove the seed capsule from the apples, peel and sprinkle the apples with lemon juice or apple cider vinegar to prevent browning. Leave small apples whole, cut large apples into 4 pieces.
If you used whole small apples, you can additionally put a spoonful of jam or jam in the middle of each apple. The cake will become even more interesting!2. Cut the butter into small cubes, add sugar and beat with a whisk (or using a mixer) until a light and airy cream is obtained.
3. In a small bowl, loosen the eggs until smooth with a fork or small whisk. Begin adding the eggs to the cream in small portions, beating the cream after each portion of the eggs until the cream is smooth again.
4. Mix together flour, baking powder and salt. Sift 1/3 of the flour mixture over the beaten butter. Stir in the flour gently, being careful to keep the air in. Repeat this operation twice more, with the remaining flour.
5. Pour all the dough into a baking dish. Then put the apples in a circle on the dough so that they completely occupy the entire area of the form. Apples will "drown" in the dough only by half, as it should be. During baking, the dough will rise and the apples will hardly be visible. Sift the cinnamon on top of the dough and apples.
6. Bake the cake for 15-20 minutes, then reduce the heating temperature to 160 degrees C and bake the cake until cooked for another 30 minutes. To check, stick a toothpick into the dough closer to the center - it should come out dry.
7. Take the cake pan out of the oven and place it on the wire rack, chill the cake for 10-15 minutes. If you have baked a cake in a split pan, carefully remove the sides of the cake from the pan and remove the ring. Let the pie cool for another 20 minutes - and you can serve.
If you baked in a solid pan, serve the cake directly in it.