Rye Gingerbread (perníčky) – 1. Perníková škola

recipe

This recipe is special not only for using rye flour but also because the weight amounts of individual ingredients are substantially smaller compared to other recipes. But that's precisely why you can try this recipe without worry.

Rye flour differs quite a bit in its properties from wheat flour. It contains less gluten, so all baked goods made from it are a bit tougher and denser, and it also has a different taste.

The dough behaves differently during processing than dough made from wheat flour. But if you follow the procedure, you will surely succeed. Don't be surprised if your gingerbread (perníčky) don't rise as much during baking; this isn't wrong, this is how dough from rye flour behaves correctly.

The dough is without fat but enhanced this time with ground walnuts.

Rye flour contains less gluten, so this recipe is very popular among people who have health issues or avoid wheat flour.

Benefits

the dough is fat-free
healthier variant
have a lower glycemic index

Ingredients

350g fine rye flour
90 gr liquid honey
170 gr suggar
30 gr ground walnuts
4 level teaspoons of gingerbread spice
3 whole eggs
1/2 coffee spoons of cocoa
1/2 coffee spoon of baking soda
Oil for greasing
1 whole egg for brushing
Condensed milk for brushing

Preparation procedure

We prepare a liquid mixture of honey and 3 eggs (see how to prepare honey). Put honey and eggs in a bowl at the same time and carefully whisk until smooth.
Into another bowl, pour flour, sugar, ground nuts, gingerbread spice, cocoa, and baking soda, and mix everything very carefully.
Then gradually pour in the separately prepared mixture of liquid honey and eggs. Process first with a wooden spoon, finish by hand on a board. Properly worked dough is smooth and firm.
Wrap it in a plastic bag and let it rest in the cold for at least 24 hours.
Roll out into a sheet about 5 mm thick. Economically cut out smaller shapes, place them on a baking sheet lightly greased with oil, and bake for approximately 5 minutes at 190°C.
To obtain shine, immediately after removing from the oven, brush with well-beaten egg with a coffee spoon of hot water. The gingerbread (perníčky) will be easier to brush.

Tips from my experience

It's good to let the dough rest for at least three days; afterward, it sticks less.
To obtain shine, brush the gingerbread (perníčky) immediately after removing from the oven with beaten egg with a coffee spoon of hot water
After baking, the gingerbread (perníčky) are firmer (not harder) and so are suitable for smaller pieces. From this recipe, you will have about 50 pieces of smaller gingerbread (perníčky).

My Recommendation

These gingerbread (perníčky) are an ideal choice for all who like the specific taste of rye baked goods or prefer it as a healthier option. We must therefore expect that they will never be as soft and fluffy as they can be from wheat flour. They are firmer, with a denser and more robust texture, but they are also more filling. They are therefore best suited for smaller shapes.

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