Rye cakes on kefir without yeast in the oven

A very simple recipe for homemade baking from available products - we cook bread cakes in the oven. Rye dough with kefir and soda does not take time to rise, so literally in half an hour you can serve such cakes to the table. They go well with first courses, even good with tea and coffee. Try it!

Rye flour can be used both peeled and seeded. The fat content of kefir is not important - I took 2.5%. If you can't use natural honey, add regular granulated sugar (a tablespoon is enough). Any vegetable oil is suitable for the dough, but it is better refined, that is, odorless. By the way, if you have rye malt, I highly recommend adding a teaspoon - rye tortillas turn out to be unusually fragrant.

Ingredients

• Rye flour(300 grams)
• KefirKefir(250 milliliters)
• Natural honeyNatural honey(1 tablespoon)
• Vegetable oilVegetable oil(1 tablespoon)
• Baking soda(1 teaspoon)
• Cooking Salt Cooking Sal (0.5 teaspoon)

Directions

1. To prepare yeast-free cakes in the oven, we need the following ingredients: rye flour, kefir, natural honey, refined vegetable oil, baking soda and salt.
2. Pour 300 grams of rye flour and 1 teaspoon (without a slide, that is, under the knife) of baking soda into a bowl.
3. Mix well so that the soda is evenly distributed throughout the rye flour. Pour 250 milliliters of lukewarm kefir into a large bowl. Add 1 tablespoon of honey and vegetable oil, as well as half a teaspoon of salt. If your honey is not runny, microwave it if desired.
4. Mix thoroughly with a fork or whisk.
5. Pour flour mixed with soda into kefir in parts.
6. At first, it is convenient to knead the dough with a fork until it is quite liquid, and then with your hands. As a result, rye dough for future cakes will be soft and sticky, it keeps its shape perfectly and does not float. In general, depending on the moisture content of the flour, you may need it slightly more or less than indicated in the recipe. That is why focus on the consistency of the dough.
7. To burn the working surface, take literally a tablespoon of rye flour and roll the dough into a sausage with your palms.
8. Divide it into the required number of parts (I have nine pieces).
9. Forming these rye cakes is very simple. First, we round the dough between the palms, and then knead the dough right on the table. The thickness of the cake is about 5-7 millimeters. If the dough sticks to your hands, dust it with flour.
10. Thus, we will prepare all the dough pieces. Put them on a baking sheet lined with baking paper.
11. To make the cakes rise evenly in the oven, prick them with a fork.
12. We cook bread cakes on kefir in preheated to 230-240 degrees for about 15-20 minutes. The baking time depends on the size of the pieces and the characteristics of your oven. I have a gas oven, bottom heating, no convection. I think that literally 10-12 minutes will be enough for an electric oven, but watch out for the cakes so that they bake and do not burn out.
13. Let the prepared rye cakes cool completely and can be served. Perfect for first courses, and a cup of tea or coffee is a good option. Cook for health, friends, and bon appetit!