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Sweet rye braid on kefir
Baking from rye flour is not only delicious but also healthy. That’s why all supporters of healthy eating consume baked goods made from rye flour. Now in stores you can buy both rye bread and rye cookies. However, if you make these baked products at home, they will be much tastier, more fragrant, and healthier. Moreover, the recipes for baking with rye flour are extremely simple. For example, to prepare a sweet braid on kefir, you need a minimum of ingredients and very little time. Instead, you will treat your loved ones to fragrant, and most importantly, healthy rye baked goods.
Preparation time: 110 minutes.
Ingredients
Show ingredients
To make a sweet braid from rye flour on kefir, the following components are needed:
- rye flour – 1 kg;
- chicken eggs – 3 pcs;
- kefir – 0.5 l;
- sugar – 2 cups;
- pressed yeast – 40 g;
- butter – 80 g.
Preparation
- Start with preparing the kefir starter. To do this, pour a glass of kefir into a deep container. Warm it slightly, but do not overheat. Otherwise, the kefir may curdle. Add 4 tablespoons of sugar and rye flour to the warm kefir. Then crumble the pressed yeast in your hands and also add them to the container. By the way, pressed yeast is ideal for this type of baking. If you replace them with dry yeast, the amount of sugar should be reduced to 1.5 cups. Otherwise, the braid may not rise.
- Mix the yeast thoroughly with a spoon and the remaining components. Wait until they dissolve completely in the warm kefir.
- Then place the starter in a warm place, wrapping the container in a terry towel. Let it sit for 15 minutes. During this time, the mixture in the container should froth and increase in volume.
- In a separate clean container, combine the butter and the remaining kefir.
- Melt the butter in the kefir in a water bath. As soon as the butter starts to melt, immediately remove the container from the bath and constantly stir the ingredients. If you let the mixture sit over hot water until the butter completely melts, the kefir will overheat and curdle. Add the resulting butter-kefir mixture to the starter. Also add the rye flour, the remaining sugar, and beat in 2 eggs into the container with the starter.
- Knead a firm yeast dough. Let it rest for about 30 minutes. During this time, the dough should rise. Knead it again and let it rest once more. This procedure needs to be repeated several times. The more you knead the dough, the more fluffy the braid will be.
- Divide the prepared dough into 3 approximately equal parts. Roll each part into a thin and long "sausage." The main thing is that the length of each rolled "sausage" is the same. Join the prepared strips of dough together at one end.
- Generously sprinkle the bottom of a wide baking sheet with flour, and then start forming the braid. The braid should be made carefully and quickly. Remember that rye flour dough is not elastic, so it is quite difficult to work with. It tears and cracks easily. Your actions should be quick and confident. Quickly twist the joined rye "sausages" several times and braid the ends. Place the formed braid on the baking sheet.
- Turn on the oven, and set the baking sheet with the braid aside. While the oven is heating up, the braid should rise slightly. In a separate plate, beat the last chicken egg. Use a special brush to coat the risen rye braid with the egg mixture, and then immediately place it in the oven. Leave a little egg mixture for another coat.
- This braid is baked at 200 degrees. Before taking the braid out of the oven, coat it with egg again and keep it in the oven for about 5 more minutes. The total baking time for the sweet rye braid is 45 minutes.
- The baked goods can be served both warm and cold. It goes particularly well with tea or milk.
The taste of the rye braid will be more interesting and richer if you spread it with real butter.. If desired, you can serve honey or fragrant strawberry jam with such baked goods. Enjoy your meal!
