Rye yeast pies (rye)

Category: Bakery products
Kitchen: Russian
Yeast rye pies (rye)

Ingredients

Rye flour 250 g
Milk 170 g
Eggs (for dough) 2 pcs
Butter 75 g
Sugar 1 tsp
Yeast 25 g
Tiny (green pickled cabbage leaves) for the filling 300-400 g
Cooked-smoked brisket (1st filling) 75-80 gr.
Dried mushrooms (for filling) small handful
Eggs for filling (2nd filling) 2 pcs.
Honey (for filling) 1/3 tsp
Salt taste

Cooking method

- Taste my rye pie.
-Yes, my father doesn't even eat wheat ...
Fairy tale "Geese-swans"
Honestly, I never understood this girl. She is offered a rye pie, hot, only from the oven, but she refuses. Freshly baked ryeberry is a miracle.
My grandmother did not indulge us with rye so often. And she did little of them. Almost everyone has one or two things. Hungry during the war years, I did not consider them tasty. But we, her grandchildren, grew up on wheat baked goods. And she was no wonder to us. And the ryeberries had an extraordinary taste. Thin, crispy crust, slight sourness and scalding filling. Rich, juicy, aromatic. And if the pie is a bit of a bite with cold milk or jelly, then generally a song!
My grandchildren also adore ryeberries.
There are several types of ryeberries. But mostly they are divided into rich winter and lean spring ones. Why so, I will tell you later.
Since it is winter now, I will bake winter ryeberries.
For some reason, many are afraid to work with rye flour. Yes, wheat baking is easier to work with and the output of the pies is fluffy. But this does not mean that you should not indulge yourself. As the saying goes: the eyes are afraid, but the hands are doing.
Today I'll tell you about crumb pies. But this dough turns out wonderful pies with apples, lingonberries, currants, etc.

Yeast rye pies (rye)
First, we put the dough. We take warm fat milk and dilute granulated sugar, a tablespoon of flour and yeast in it. We put in a warm place. I dough and then put the dough in a warm oven.
Yeast rye pies (rye)
As soon as the "cap" rises on the dough, you can start kneading.
Yeast rye pies (rye)
Sift the flour into the dough, add the melted butter and salt. We knead. We put in a warm place. If you are afraid to work with pure rye dough, then make it "in half". Take half the rye flour, half the wheat.
Yeast rye pies (rye)
After a while, the dough will come up.
Yeast rye pies (rye)
Already after the first raising, the dough is spongy.
Yeast rye pies (rye)
But we knead all this beauty mercilessly.
Yeast rye pies (rye)
The dough comes up again. Now we don't knead it.
Yeast rye pies (rye)
While we were waiting for the dough to ripen, the filling should already be ready. We take a crumb. I have it frozen. You can, of course, take ordinary sauerkraut, but there will be no zest - a light, slightly perceptible bitterness.
First, fry it until the characteristic smell of fried cabbage, then add dried mushrooms, fill with water and set to simmer.
Yeast rye pies (rye)
After a while, pour the "broth" into a cup, but do not pour it out. We will need it if, suddenly, the cabbage at the exit is not sour or not salted. We will add flavor to them. But if the cabbage is slightly acidic, do not use the "broth". Add a little honey to the cabbage. Add water and simmer the cabbage further. An hour and a half to two.
Yeast rye pies (rye)
At the very end of stewing, lightly fry the cabbage again until it has a characteristic aroma. I will have two fillings with crumb. Therefore, I divide the cabbage into two parts and put it to cool.
Yeast rye pies (rye)
I take boiled smoked brisket. Fatty.
Yeast rye pies (rye)
I cut it into cubes.
Yeast rye pies (rye)
I mix it with half a crochet. This is the first filling. Instead of brisket, I add rather coarsely chopped boiled eggs to the second filling.
Yeast rye pies (rye)
I take the dough with a tablespoon and put it on a chopping board sprinkled with flour. The dough is very tender. As my grandmother Nastya used to say: - Already, she is breathing.
Yeast rye pies (rye)
We immediately turn the dough over and crush it with a palm.
Yeast rye pies (rye)
Put the filling on the dough.
Yeast rye pies (rye)
Or such a filling.
Yeast rye pies (rye)
We leave a little dough for the rye buns. which we will then serve with borscht or cabbage soup. Put finely chopped garlic on the tortilla, lightly salt. For lovers, you can sprinkle it not with garlic, but with caraway seeds.
Yeast rye pies (rye)
Then we wrap the rolls with a knife.
Yeast rye pies (rye)
We form pies with handles. Do not be afraid. The dough is tender, but pliable, not very capricious. If there is a hole, then it is easy to close it up. Put the pies on a greased baking sheet. We give a little distance. We put to bake in a preheated oven. I have 180 degrees with convection. When I bake only for myself and my husband, I don't grease the pies with anything. But the grandchildren love "zebra" pies. Therefore, I take the yolk and brush it slightly over the surface. The readiness of the pies is determined primarily by the aroma. But the scent must be smelled not in the kitchen, but in the back room. For some reason, it is more pronounced there. After that, we carefully make sure that our pies do not burn.
Yeast rye pies (rye)
Here are such funny ryeberries with crumb we come out.
Yeast rye pies (rye)
These are with the egg.
Yeast rye pies (rye)
And these, greasy, with brisket. The dough is thin, but spongy and well baked. The most delicious ryeberries are hot. If it is desirable for wheat pies to stand a little and think, then rye - from the oven, but into your mouth. The crust is crispy-crispy. The filling is tender, tender. Angela to you at a meal.

The dish is designed for

12 pcs.

Time for preparing:

3 hours

Cooking program:

Oven

Note

Crochet recipe here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=507620.0
Why are these pies winter? Everything is simple. The cattle are still well fed. Chickens are still rushing at full speed. Cows give a lot of milk and fat. You can make plenty of oils. At the same time, pigs are slaughtered. Since the meat can already be frozen for future use. Again, they just got a little leaven. It is not yet peroxidized, tasty. Therefore, winter pies (first winter) were called rich.
About winter pies, granny said: .html "spring is red with flowers, and autumn is with pies." And about spring ones: "I would eat some pie, but flour is expensive"
Spring ryeberries were baked not in butter, but in vegetable oil. At best, on serum, or even on water. But the first greens are added to them and therefore they are also delicious. Over the winter, we missed vitamins and every greenery is a joy.
So as they say: every friend will find his own pie.
In the spring, if there is time, I will lay out the recipe for skinny ryeberries.
I will try to quietly share my grannies' recipes. I still have a lot of tasty things from them. It will be a pity if these recipes disappear into oblivion. It's still part of our culture. And so much has been lost ...
Try making ryeberries. It is both tasty and healthy. Surprise your loved ones. Maybe this recipe will take root in your kitchen and will delight more than one generation.
The aroma of pies adds coziness to the home and warmth to the relationship.

Anna1957
Irina, wow, how unusual. I have never eaten pies made from such a dough, although I love rye bread very much (though leavened, with sourness). I'll have to try. Only I don't see yeast in the recipe.
toffee
Anna1957, Anna, I'm glad that I liked the recipe. the dough is not quite sour, not like bread.
And I forgot to write about the yeast. I confess. Thanks for the correction. There are 25 gr. need to. Raw, not dry.
I'll make a change now.
annnushka27
toffee, Irina, thanks for the recipes! What a fine fellow you are for keeping them! I read each of your recipes like an old book, I really like your style. I will look forward to new recipes!
I really want to try to bake such pies. I love rye pastries.
toffee
annnushka27, Anya, thank you for your attention.
My grandmothers not only had rye baked goods interesting.
P.S. I apologize for the slight digression. My granddaughter Arina loves to watch photo albums. Realistic. On paper, not on electronic media. And every time I tell her about who is depicted in the photo.Of course, her memory is still not very good and she does not remember everyone ... But here we are looking at a photograph of Baba Mani and she exclaims:
-This is that woman Manya, whose porridge I love very much?
It costs a lot....
Yes, this is the very great-grandmother who, alas, did not see her great-granddaughter, but who still pampers her with delicious semolina porridge. Through me and mommy. The very same semolina porridge with foam, which is eaten by even the most demanding fussy. (https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=435912.0).

I would like the corresponding branch "My grandmother's recipes" (or something similar) to be opened on this forum. But I'm afraid there will be too many remakes. They are, of course, not bad. But they can never be masterpieces.
(For example, the recipe for my Nakrepok differs from the recipes that are on the Internet, and even from what is published on this site. My Nakrepok is a sacred pie, and on the Internet it is an ordinary fishmonger. Maybe delicious, but without subtext and zest) ...
Because it is time that cuts off all the best and gives us. Garbage, husks go to the trash heap.

But only we, alas, often get carried away with the newfangled foreigner (by the way, I also adore many modern recipes) and lose our roots. It's a pity. New is good. But our origins are our strength.

Therefore, to the best of my strength and capabilities, I will try to publish the recipes of my grandmothers. Exactly the ones they taught me. Without changes. And if possible with comments.
Katko
Irina, thank you for such kind, warm, filled with love and respect recipes
thank you for not letting the true cuisine of our ancestors be forgotten, this is very valuable and exciting
I also really like baking made from rye flour, I will try to repeat it according to your recipes, thank you for dwelling on the nuances of execution
zvezda
Irina, What a beauty!! I go to Ikea to eat rye. I will definitely do it! Can I play with the filling?
Ne_lipa
Irina, thank you, I read your recipes with great interest !!!! Write very informative and incredibly appetizing
And I like working with rye flour, it is very, well, how can I say it, versatile or something .... Both rye bread and sweet cake, and the pies are so wonderful.
I took the recipe to the bins, I hope for its soon implementation
toffee
Quote: zvezda
Can I play with the filling?
Sure you may. I have already mentioned this. Delicious ryeberries with the same potatoes, dried mushrooms and fried onions. Especially if you add a little cracklings to the filling. But the greaves must be half-finished. Not crispy yet.
There is an important nuance: the filling should not be liquid. If it is berry, then first I mix the berries with sugar, put them on a sieve. Then I mix the gruel with starch. This will be the filling.
Wonderful ryeberries from lingonberries. Mmm! And I like black currants.
mamusi
toffee, Thank you! Just right for me. I will definitely bake.




Quote: toffee
This is that woman Manya, whose porridge I love very much?
It costs a lot....
it's true...
You are the golden grandmother, "correct"




Quote: toffee
I will try to quietly share my grannies' recipes. I still have a lot of tasty things from them. It will be a pity if these recipes disappear into oblivion. It's still part of our culture. And so much has been lost ...

Thank you! I'll wait for the recipes. This is very valuable. I am your recipes
And I love it very much.
Albina
Irina, never ate pies made of pure rye dough. Thanks for sharing the recipe.
toffee
Girls, I'm glad that I liked the pies!
Believe me, baking them is not difficult. We even cook them together with my little granddaughter. Let it turn out a little clumsy, but the granddaughter has a lot of pleasure!
klavick
Hello. Flour exactly 250 g? Very thin dough.




Baked. I added flour, then stretched the spaced dough on the table into a rectangle. She poured ground nuts, raisins, rolled into a roll, smoothed to a bread loaf. And in shape. Proofing. Then baked for 50 minutes at 200 gr. If I repeat, I will reduce the amount of oil. It was very greasy.
SonyaIvanova
But still: if you make lean pies - how will the ingredients change? What to replace milk, eggs and butter with?
varinael
I liked the recipe very much. Since she is a diabetic and wanted pies for a long time. And I love rye pastries. And she did pancakes. Here are just a muddler kneaded on whole grain rye. Okay, I'll see what happens.




I made them. Even from rye wholegrain soft. The taste is unusual, but I really liked it. Thanks for the recipe.
Unfortunately I can't insert photos.

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