Rye tortillas

I propose a simple recipe for fragrant homemade pastries - rye cakes. They are extremely tasty not only thanks to the rye flour, but also the addition of brewed rye malt. You can serve such cakes not only with the first courses, but also make sandwiches with them or just use them as a snack.

The recipe for this simple and tasty bread includes two types of flour - rye and wheat. By the way, rye flour is suitable both wallpaper and seeded or peeled, and use wheat of any kind. If desired, the blanks for rye cakes can not only be greased with egg yolk, but also sprinkled with caraway seeds, flax seeds, coriander, seeds, or sesame seeds.

Ingredients

• Wheat flour (150 grams)
• Rye flour (390 grams)
• Water (370 milliliters)
• Rye malt (1 tablespoon)
• Egg yolk (1 piece)
• Vegetable oil (1 tablespoon)
• Salt (1.5 teaspoon)
• Sugar (1.5 tablespoons)
• Fast acting yeast (1 teaspoon)

Directions

1. To prepare fragrant rye cakes, we need two types of flour (rye and wheat of any kind), water, rye malt, salt, granulated sugar, fast-acting yeast, refined vegetable oil and egg yolk to lubricate the workpieces. If you do not use the yolk, the cakes will turn out to be lean (you can eat them during Lent). It is not necessary to take fast-acting yeast - just dry (also 3 grams - this is a teaspoon without a slide) or pressed (you need 3 times more, that is, 9 grams) are perfect. Such yeast is not immediately mixed with flour, but pre-activated in a warm sweetish liquid for 10-15 minutes.
2. Rye malt can be added to the dough in two ways: dry and brewed. It is believed that in the second case, the finished baking turns out to be more aromatic, although I did not really notice this. So let's brew the malt. To do this, pour it into a suitable dish and fill it with 100 milliliters (we take from the total volume) of boiling water. Mix thoroughly and let cool until slightly warm.
3. Now we sift wheat and rye flour into a bowl (literally 2-3 tablespoons can be set aside and added in the process of kneading the dough, if you don't know the characteristics of your flour well).
4. Add salt, sugar and fast-acting yeast. Mix everything thoroughly so that the dry ingredients are evenly distributed throughout the entire volume.
5. Now pour 270 milliliters of lukewarm water into a bowl, and transfer the cooled, brewed rye malt.
6. First, mix the products with a spoon or fork, and when the flour is moistened, add a tablespoon of any odorless vegetable oil.
7. Knead the dough with your hands until the dry ingredients are completely moistened. It makes no sense to knead for a long time, since most of the flour in the dough is rye (it contains the minimum amount of gluten). It is enough to make the dough homogeneous - it turns out to be rather sticky and not liquid, it keeps its shape. We send the dough to heat for 30 minutes, after which we do a light kneading and return to heat for another 1 hour. Where is the best dough to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no bread.
8. After 1 hour 30 minutes (fermentation time is a relative concept, it may take more or less) the dough for rye cakes will rise slightly and swell. It is still sticky and is riddled with air bubbles.
9. We wet our hands in water and divide the dough into 9 equal parts. Roll into balls, and then shape the cakes (about 1.5-2 centimeters thick), dusting the dough with flour a little. We transfer the blanks to a baking sheet covered with baking paper. Cover with a towel or cling film and leave in a warm place for 30 minutes.
10. During this time, the cakes will do a little. We make notches on the surface of the cakes with the blunt side of the knife - this is for beauty, so if you wish, you can skip this stage.
11. It remains to grease the blanks with egg yolk so that the finished cakes are appetizing and shiny.
12. We bake rye cakes in a preheated oven at 220 degrees for about 20 minutes.
13. Remove the finished baked goods from the baking sheet and cool completely on the wire rack.
14. Easy to prepare, but such delicious and aromatic rye cakes go well with first courses. In addition, on their basis, unusually delicious homemade sandwiches with meat, poultry, fish, vegetables and fresh herbs are obtained.