Do You remember the taste of the crackers, which were sold in the Soviet 70-80-ies? They were baked from yeast dough, then normal flour without improvers, preservatives and other harmful additives that modern manufacturers add to their products. They were called "Crackers city". Occasionally met rusks with raisins, it's even more scarce with nuts. It was very tasty crackers of my childhood. And I suggest to bake them at home the recipe of the Soviet era! This is something! It's something! It is just a super class! Because I treat crackers You! Pest-additives, No deception - just like the old days! – We feast on the Breakfast of the Soviet urban biscuit! We shushenskoy we put Our toast in full growth. Contemporaries show, was the Soviet GOST! You can jam a natural, Well, you can just Eat with juice, coffee, tea! Still get the GUSTO!!! So, prepare delicious, aromatic, crispy, SOVIET natural CRACKERS!
|Cooking time -||Number of servings -|
Suggest knead the dough for bread tiles on my favorite cottage cheese whey. Yeast dough on the serum always turns out soft and fluffy. In the formulation of Soviet times for the manufacture of crackers city water was used. Looking ahead, I will say that the serum turned out much tastier. So, for kneading yeast dough with the serum should be warm. Empirically (by weighing), I found that we need to test 740gr serum is full (sclang) jar with a volume of 700ml. For the dough we will need 80% of the total volume of the liquid.
Pour into warm whey sachet of yeast, stir.
Next, pour 50% of normal flour (we get 750g), knead the dough. My little trick: the dough is best suited, you need to feed the yeast with sugar, I always add to the dough a tablespoon of sugar. In the fermentation process yeast is "eat" sugar and the dough becomes a savory.
Cover the dough and put in warm place to ferment. I put near the battery.
After an hour the dough I had risen.
Whisk a small chicken egg and add it to the dough.
Pour the remaining serum.
Measure out the desired amount of sugar.
Pour in the batter.
After sugar add melted butter to help the brown sugar dissolve faster.
Gradually add the remaining flour.
Knead the dough. In the last step I recommend you to knead with a mixer with these attachments, greatly simplifies the process.
Cover the dough again and put in a warm place to rise.
While the dough rises, prepare the toppings. Wash and dry the raisins.
Iterate and chop the nuts.
The dough I divided into 6 parts according to the number of forms. One sixth part I added raisins, the other sixth part added the chopped nuts.
Mix the dough with fillers and spread in a greased form. The third mold I have with the test without filler.
The other two parts of the test I laid out on oiled baking sheet in the form of bars (as, indeed, and should be done according to the recipe). But another part is also put into the mold.
Give our future expansion tiles are a good fit. I came in about an hour and a half. This is in forms.
And it bars.
The product lubricates the beaten egg.
Bake at 200 degrees for about 25 minutes. Be guided by your oven. I got these 6 bread plates. Leave them to rest for at least 12 hours. I baked from the evening before, and cut the crackers in the morning. If you cut freshly baked tiles, they can crumble.
This is nuts.
And this is vanilla.
Cut the tile in slices with a width of 1.5 cm, spread in a single layer on a baking sheet and put to dry in the oven at 180 degrees. Be careful, they dry very quickly.
Once the crackers darken on one side, flip them to another and again in the oven.
In the end, I got so many great homemade croutons.
Here they are delicious!