Rye flour, like wheat flour, is one of the essential human foods. Rye flour began to be introduced into the diet a very long time ago. It was on the table of both wealthy people and the poor.
The main difference between rye and wheat flour is, of course, the color; it is much darker. Naturally, there are differences in composition; there is very little gluten in it, so you will have to try hard to prepare a product from this flour, but the result will undoubtedly please you.
Composition and benefits
Rye flour is considered the healthiest, as it is made from whole rye grains. It contains approximately 25% bran and grain hulls. It contains the largest amount of vitamins than others. Very tasty and healthy bread is baked from this type of flour. If you often eat products made from it, the functioning of the stomach improves, the cardiovascular system is normalized, and immunity increases. It is recommended to eat baked goods if you have diabetes or on a diet (since the calorie content of rye flour is much lower than wheat flour), it has beneficial medicinal properties.
Kefir pancake recipe
To make the pancakes less brittle and less torn, you can add wheat flour to the recipe. Kefir is used instead of milk to obtain a more sour taste, which harmonizes well with rye dough.
It is better to use a heavy one, alternatively a cast iron frying pan with a thick bottom.
Ingredients and method of preparation
To make pancakes with kefir, you need to take the following set of products:
- Low-fat kefir - 3 tbsp.;
- Finely ground rye flour - 200 g;
- Wheat flour - 75 g;
- Chicken egg - 2 pcs.;
- Soda - 1 tsp;
- Salt - 1 tsp;
- Vegetable oil - 2 tbsp. l.
In a deep container, mix wheat and rye flour, add dry soda, salt, sugar and two glasses of kefir. In another bowl, beat the eggs with the remaining kefir and, constantly stirring the mixture, pour it into the bowl with the flour. The dough should be kneaded with a mixer without lumps and vegetable oil should be added.
Application
You can make many different dishes from rye flour. Pies, buns, pancakes, flatbreads and, of course, the most delicious kvass are made from this flour. It is advisable to eat rye bread, it will bring much more benefits to your body. The calorie content of rye flour is much lower, and accordingly, baked goods will contain fewer calories. When kneading the dough, it is still recommended to add wheat flour to increase gluten. Without it, the baked goods will not be fluffy enough, and the dough will not be manageable and elastic.
There are three types of rye flour: seeded, wallpaper and peeled. Peeled has a heterogeneous, coarsely ground texture and is dark brown in color. The calorie content of rye flour per 100 grams is slightly higher than that of other types. In this type of flour, the content of rye shells is much less; immediately before grinding, the upper shells of the rye are peeled off, which is why it is called “peeled”. It has large particles and a heterogeneous consistency.
Sifted flour is considered the highest grade; it is obtained by sifting ground grains, so it contains less bran. It has a light cream color. But you should not abuse products made from this flour; in large quantities it can cause harm to the body. But if you consume products from this product in natural quantities, then the body will be much enriched with all useful substances.
Wallpaper flour is made from coarsely ground rye. It contains the largest amount of bran. Its color is dark with a gray tint. Wallpaper flour contains a lot of fiber, because it is so beneficial for the digestive system. Reduces cholesterol levels. This flour is added when making kvass and beer.
The calorie content of rye flour is significantly less than regular flour; regardless of this, it contains much more proteins and vitamins. Not everyone can find this flour, not everyone knows its beneficial properties, otherwise it would be added to baked goods much more often.
Rye pancakes / Recipe with photo
Pancakes made with rye flour are more flavorful and filling than those made with wheat flour.
And of course they are much more useful. Rye flour contains complex carbohydrates, which means it releases energy to the body slowly but over a long period of time. The positive and energetic charge will last you at least 2 hours. Therefore, products made from rye flour are recommended in the diet of people suffering from diabetes.
And if you replace white sugar with cane sugar or fructose, you can enjoy it without much harm to your health.
1. Beat the eggs into the dough kneading container.
2. Add sugar (we used cane), salt, soda.
3. Pour in 1/3 cup vegetable oil. Then a glass of milk. Mix.
4. Gradually add a glass of rye flour and stir so that there are no lumps.
5. Ready dough for rye pancakes.
6. Before baking rye pancakes, prepare a frying pan. It needs to be warmed up thoroughly.
Then peel a small potato and cut it in half (this is my grandmother’s method, with it the pancakes never stick to the pan).
Place half a potato on a fork, dip in vegetable oil and grease the pan. This way, the consumption of vegetable oil will pleasantly surprise you and the pancakes will turn out moderately fatty.
7. Pour a little dough into the pan, tilting the pan to the sides in a circle, distributing the dough evenly along the bottom of the pan. Try to determine the amount of dough (the size of the ladle) so that the rye pancakes turn out as thin as possible. Fry the pancakes on both sides, turn them over when the edges are browned (see photo).
Rye pancakes with milk and butter
In order to make rye pancakes with milk, you will need to acquire the following set of products:
- rye flour – 200 g (you can take rye and wheat products in equal proportions);
- milk – 2 cups (about 400 ml);
- chicken eggs – 3 pcs.;
- butter – 50 g (preferably butter, but you can use spread or margarine);
- sugar - to taste;
- salt - to taste;
- vegetable oil - for frying.
Beat chicken eggs with sugar using any method. Add half of the sifted flour to the mixture and stir well. Then add the remaining flour, pour in warm (not hot) milk with melted butter in it, add salt and mix again. The dough is ready. And you need to fry pancakes in a preheated frying pan, which is lightly greased with vegetable oil.
Rye pancakes with kefir
Rye pancakes are made with kefir in almost the same way. In fact, the only difference is in the recipe:
- rye flour – 200 g (you can take equal amounts of rye and wheat product);
- kefir – 2.5 cups (about 500 ml);
- chicken eggs – 2 pcs.;
- butter – 50 g (preferably butter, but you can use spread or margarine);
- soda - about half a teaspoon;
- sugar - to taste;
- salt - to taste;
- vegetable oil - for frying + 2 tablespoons for dough.
You can prepare the dough in the same way as in the previous recipe. But you can do it differently. In a bowl, mix flour, salt and soda.
Make a small depression in the center of the flour mound, into which pour the beaten mixture of eggs, sugar and half the volume of kefir. Mix everything thoroughly. Add the remaining kefir and both types of oil.
In this case, the butter must first be melted. Stir everything again and you can go to the stove to fry pancakes.
Rye pancakes on water
Here the technology for preparing pancake dough is somewhat different. But first, about the ingredients:
- rye flour – 120 g;
- mineral water – 240 ml (you can use regular water, but mineral water makes pancakes more fluffy);
- eggs – 2 pcs. (one whole and one protein);
- sugar - to taste, although you don’t have to add it at all;
- salt - to taste;
- vegetable oil - for frying + 2 tablespoons for dough.
Heat the water slightly on the stove. Beat the egg and white of the second egg thoroughly and pour half of the flour into the resulting foam. Mix well, add water, oil, add salt, remaining flour and mix again. The dough should stand for 15-20 minutes, and only after that you can heat the frying pan, grease it with oil and start frying the pancakes.
Diabetic rye pancakes
Well, in conclusion, the promised story about pancakes made from rye flour for people with diabetes. There are no special tricks in preparing them. And the products needed, in general, are the same:
- rye flour – 230 g;
- milk 0.5% fat – 220 ml, approximately 1 glass (you can use soy product);
- eggs – 1 pc.
- low-fat margarine – 30 g;
- sweetener - to taste;
- vegetable oil - for frying.
The dough for such pancakes is prepared in a standard way. All ingredients are sent into one bowl and mixed. Lastly, melted, but not hot, margarine is added to the mass. Frying pancakes is also done in a standard way.
rye flour pancake recipe
Source: https://photoretsept.ru/blyuda-iz-testa/blinyi-iz-rzhanoy-muki
Rye flour bread
One of the most popular types of bread is rye. The calorie content of bread made from rye flour is on average 175 kcal per 100 grams of finished baked goods. As mentioned earlier, flour contains a high content of vitamins; therefore, bread made from this flour is much healthier.
Baked goods last much longer. For a more improved taste and to give the products a special touch, raisins, nuts and various spices are added to the bread.
Rye flour, like other types, requires proper storage conditions - a cool, dark place will be the best option, the most important thing is that there is no source of moisture nearby and there are no products with foreign odors. It is advisable to store in cloth bags. The shelf life of flour is 4-6 months.
Recipe for making rye pancakes with milk without yeast
The simplest and most versatile recipe from a minimal set of products. Baked quickly and easily - mix the dough and add it to the frying pan. They have several features, the main one of which is to eat hot or warm, so the taste will reveal itself as brightly as possible.
You will need:
- 60 g rye flour;
- 500 ml milk;
- 2 tsp Sahara;
- 1 tsp salt;
- 4 eggs;
- 25 g sunflower oil;
- 35-40 g butter.
How to cook:
1. Beat the eggs with a whisk until smooth. Warm the milk slightly, this will dissolve the sugar faster. Pour it into the eggs and stir.
2. Pour salt and sugar into the milk-egg mixture, mix well until they are completely dissolved.
3. Add all the flour at once and mix until you get a liquid, homogeneous dough. At the end, pour in vegetable oil.
4. Heat the frying pan well, lightly grease it with vegetable oil and set the heat to medium.
If the fire is too strong, the dough on top will not have time to bake, and the bottom will start to burn. And on low heat the pancakes will dry out and break.
5. Pour a portion of the dough into the frying pan and spread it over the surface. Stir the dough every time, because... Rye flour tends to settle. Bake the pancakes until beautifully golden brown on both sides.
ARTICLES ON THE TOPIC:
Grease the finished sheets with butter - this will moisten the crispy, brittle edges. Serve with jam or stuff with homemade cottage cheese.
Lenten pancake recipe
These pancakes are suitable for those who are fasting, following a diet or proper nutrition. Water in the recipe is used with gas. Therefore, when baking, the dough turns out like lace. This dish can decorate any table during tea drinking.
Ingredients and method of preparation
Lenten dough is obtained if you use the following components:
- Rye flour - 1 tbsp;
- Water with gas - 2 tbsp.;
- Coarse sugar - 2 tbsp. l.;
- Vegetable oil - 2 tbsp. l.;
- Salts - 1 tsp.
In a deep bowl, mix all the ingredients thoroughly so that the dough is free of lumps. Let the mixture sit for 35 minutes.
Pancakes should be baked in a hot frying pan, making sure that they do not burn or tear during the cooking process. The dish can be served with any toppings.
How to cook and serve
In industrial cooking, peeled rye flour is used mainly for baking bakery products and bread itself.
This type of rye flour is characterized by a reduced content of protein, which forms gluten, so working with such dough is somewhat difficult. It turns out very sticky and heavy. To solve the problem in home cooking, housewives mix peeled rye flour with wheat flour. In this case, the finished products have a pleasant aroma and interesting taste, and also benefit human health and remain fresh for a long time.
Recipe: Rye flatbread made from peeled flour. Calorie, chemical composition and nutritional value.
Nutritional value and chemical composition of “Rye flatbreads made from peeled flour.”
The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie content | 215.9 kcal | 1684 kcal | 12.8% | 5.9% | 780 g |
| Squirrels | 6.5 g | 76 g | 8.6% | 4% | 1169 g |
| Fats | 3.9 g | 56 g | 7% | 3.2% | 1436 g |
| Carbohydrates | 38.3 g | 219 g | 17.5% | 8.1% | 572 g |
| Organic acids | 0.5 g | ~ | |||
| Alimentary fiber | 7 g | 20 g | 35% | 16.2% | 286 g |
| Water | 48.4 g | 2273 g | 2.1% | 1% | 4696 g |
| Ash | 2.055 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 10.5 mcg | 900 mcg | 1.2% | 0.6% | 8571 g |
| Retinol | 0.01 mg | ~ | |||
| beta carotene | 0.005 mg | 5 mg | 0.1% | 100000 g | |
| Vitamin B1, thiamine | 0.172 mg | 1.5 mg | 11.5% | 5.3% | 872 g |
| Vitamin B2, riboflavin | 0.146 mg | 1.8 mg | 8.1% | 3.8% | 1233 g |
| Vitamin B4, choline | 20.43 mg | 500 mg | 4.1% | 1.9% | 2447 g |
| Vitamin B5, pantothenic | 0.155 mg | 5 mg | 3.1% | 1.4% | 3226 g |
| Vitamin B6, pyridoxine | 0.179 mg | 2 mg | 9% | 4.2% | 1117 g |
| Vitamin B9, folates | 33.753 mcg | 400 mcg | 8.4% | 3.9% | 1185 g |
| Vitamin B12, cobalamin | 0.19 mcg | 3 mcg | 6.3% | 2.9% | 1579 g |
| Vitamin C, ascorbic acid | 0.38 mg | 90 mg | 0.4% | 0.2% | 23684 g |
| Vitamin E, alpha tocopherol, TE | 1.789 mg | 15 mg | 11.9% | 5.5% | 838 g |
| Vitamin H, biotin | 3.45 mcg | 50 mcg | 6.9% | 3.2% | 1449 g |
| Vitamin RR, NE | 1.9644 mg | 20 mg | 9.8% | 4.5% | 1018 g |
| Niacin | 0.593 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 269.79 mg | 2500 mg | 10.8% | 5% | 927 g |
| Calcium, Ca | 79.31 mg | 1000 mg | 7.9% | 3.7% | 1261 g |
| Magnesium, Mg | 41.06 mg | 400 mg | 10.3% | 4.8% | 974 g |
| Sodium, Na | 579.94 mg | 1300 mg | 44.6% | 20.7% | 224 g |
| Sera, S | 55.25 mg | 1000 mg | 5.5% | 2.5% | 1810 |
| Phosphorus, Ph | 154.9 mg | 800 mg | 19.4% | 9% | 516 g |
| Chlorine, Cl | 407.16 mg | 2300 mg | 17.7% | 8.2% | 565 g |
| Microelements | |||||
| Aluminium, Al | 160.3 mcg | ~ | |||
| Iron, Fe | 2.1 mg | 18 mg | 11.7% | 5.4% | 857 g |
| Yod, I | 6.64 mcg | 150 mcg | 4.4% | 2% | 2259 g |
| Cobalt, Co | 0.571 mcg | 10 mcg | 5.7% | 2.6% | 1751 g |
| Manganese, Mn | 0.8008 mg | 2 mg | 40% | 18.5% | 250 g |
| Copper, Cu | 144.36 mcg | 1000 mcg | 14.4% | 6.7% | 693 g |
| Molybdenum, Mo | 6.829 mcg | 70 mcg | 9.8% | 4.5% | 1025 g |
| Selenium, Se | 0.952 mcg | 55 mcg | 1.7% | 0.8% | 5777 g |
| Fluorine, F | 34.44 mcg | 4000 mcg | 0.9% | 0.4% | 11614 g |
| Chromium, Cr | 0.95 mcg | 50 mcg | 1.9% | 0.9% | 5263 g |
| Zinc, Zn | 0.9261 mg | 12 mg | 7.7% | 3.6% | 1296 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 34.733 g | ~ | |||
| Mono- and disaccharides (sugars) | 4.2 g | max 100 g | |||
| Galactose | 0.005 g | ~ | |||
| Lactose | 1.71 g | ~ | |||
| Essential amino acids | 0.559 g | ~ | |||
| Arginine* | 0.299 g | ~ | |||
| Valin | 0.367 g | ~ | |||
| Histidine* | 0.15 g | ~ | |||
| Isoleucine | 0.302 g | ~ | |||
| Leucine | 0.476 g | ~ | |||
| Lysine | 0.292 g | ~ | |||
| Methionine | 0.105 g | ~ | |||
| Methionine + Cysteine | 0.203 g | ~ | |||
| Threonine | 0.207 g | ~ | |||
| Tryptophan | 0.086 g | ~ | |||
| Phenylalanine | 0.364 g | ~ | |||
| Phenylalanine+Tyrosine | 0.594 g | ~ | |||
| Nonessential amino acids | 0.802 g | ~ | |||
| Alanin | 0.3 g | ~ | |||
| Aspartic acid | 0.512 g | ~ | |||
| Glycine | 0.289 g | ~ | |||
| Glutamic acid | 1.41 g | ~ | |||
| Proline | 0.462 g | ~ | |||
| Serin | 0.337 g | ~ | |||
| Tyrosine | 0.228 g | ~ | |||
| Cysteine | 0.099 g | ~ | |||
| Sterols (sterols) | |||||
| Cholesterol | 4.28 mg | max 300 mg | |||
| beta sitosterol | 2.85 mg | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 1.2 g | max 18.7 g | |||
| 4:0 Oil | 0.048 g | ~ | |||
| 6:0 Kapronovaya | 0.033 g | ~ | |||
| 8:0 Caprylic | 0.019 g | ~ | |||
| 10:0 Kaprinovaya | 0.038 g | ~ | |||
| 12:0 Lauric | 0.043 g | ~ | |||
| 14:0 Miristinovaya | 0.214 g | ~ | |||
| 15:0 Pentadecane | 0.014 g | ~ | |||
| 16:0 Palmitinaya | 0.449 g | ~ | |||
| 17:0 Margarine | 0.01 g | ~ | |||
| 18:0 Stearic | 0.212 g | ~ | |||
| 20:0 Arakhinovaya | 0.029 g | ~ | |||
| 22:0 Begenovaya | 0.01 g | ~ | |||
| Monounsaturated fatty acids | 0.895 g | min 16.8 g | 5.3% | 2.5% | |
| 14:1 Myristoleic | 0.019 g | ~ | |||
| 16:1 Palmitoleic | 0.044 g | ~ | |||
| 18:1 Oleic (omega-9) | 0.755 g | ~ | |||
| 20:1 Gadoleic (omega-9) | 0.005 g | ~ | |||
| Polyunsaturated fatty acids | 1.422 g | from 11.2 to 20.6 g | 12.7% | 5.9% | |
| 18:2 Linolevaya | 1.301 g | ~ | |||
| 18:3 Linolenic | 0.074 g | ~ | |||
| 20:4 Arachidonic | 0.038 g | ~ | |||
| Omega-3 fatty acids | 0.1 g | from 0.9 to 3.7 g | 11.1% | 5.1% | |
| Omega-6 fatty acids | 0.5 g | from 4.7 to 16.8 g | 10.6% | 4.9% |
The energy value of rye flatbread made from peeled flour is 215.9 kcal.
Primary Source: Created in the application by the user. Read more.
** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.
Dietary pancakes made from whole grain flour and water
This is a recipe for the case of “you’ve run out of milk, you’re too lazy to go to the store, but you want pancakes”
