Russian 100% Whole Grain Rye Cakes {Korzhiki}

Ever since I was a little tyke, Russian rye cakes (called korzhiki) were a part of the world I remember. Most often a korzhik was a meal of its own, with a glass of kefir or ryazhenka, for breakfast, lunch or poldnik (4pm snack). But sometimes, we would spread it with homemade jam, and call it dessert.

Either way you look at it, Russian rye cakes are made with 100% whole grain flour, nutrient rich and very filling. I could eat one for breakfast topped with homemade cream cheese, and not think of food until late afternoon.

Russian rye cakes are slightly reminiscent of scones, but more dense, less sweet and a bit chewy. They taste fairly plain but delicious nonetheless, and can be flavored with cinnamon, vanilla or hazelnuts.

In the standard Russian GOST recipe, they used a yeasted sponge, and not sourdough. The reason to include rye fermented with yeast, either bakers or wild, is that acidity helps to condition the rye dough. I came across this recipe that uses discarded starter, and thought it was a great idea to use up my discard stash.

HEALTH BENEFITS OF RYE

Rye contains a lot of phosphorus, magnesium, and vitamin B1. It’s remarkable because of the ratio of magnesium to calcium, which is 4:1. Magnesium is important because it is essential for calcium absorption but most people don’t get nearly enough. Calcium, on the other hand, is consumed in excess but when it’s not able to be properly absorbed by our bodies – it gets deposited along the joints causing arthritis, within arteries leading to atherosclerosis, etc.

Heat treatment, just basic oven baking, reduces the phytic acid content in rye to 15% of the original amount (source), a much more dramatic reduction that in any other grains. Phytic acid binds to important minerals making them unavailable for human digestion. So if overconsumption of phytic acid is a concern to you – getting familiar with rye should definitely be on your list.

HOW TO MAKE RUSSIAN RYE CAKES

Ingredients
3.5 cups (400g) whole grain rye flour (I mill my own rye berries)
1/4 cup (50g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (113g) melted butter
1 cup (about 200g) rye starter, fresh or discarded (how to make rye starter)
1/4 cup water
2 eggs (1 large for the dough, 1 small for brushing the top)
1 tablespoon sugar for the tops

Optional additions to the dough:
1 tablespoon ground cinnamon
1/2 teaspoon ginger powder
1/2 cup hazelnut flour (you would need 3 cups rye flour in this case)

Instructions
Preheat oven to 350ºF (180ºF).
In a large bowl, whisk 3.5 cups whole grain rye flour with 1/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
Add 8 tablespoons melted butter, 1 cup rye starter, 1/4 cup water and 1 large egg.

Mix everything, at first with a spoon, then your hand until dough comes together (If you have a mixer with a dough hook, it’s easier to mix). The dough will be sticky. To manage the stickiness, generously sprinkle work surface with rye flour and transfer the dough onto it. Sprinkle more flour on top and knead some more.
Separate the dough into 8 pieces, form into balls, and flatten them with your hand to about the size of your palm.
Score the cakes with a sharp knife. Transfer to parchment lined cookie sheet.
Whisk 1 small egg with 1 tablespoon of sugar, and brush the tops of the rye cakes.

Bake for 20-25 minutes, until the top start to brown slightly. Less baking time will produce softer cakes, more time – crunchier.

Print Recipe

5 from 1 vote

Russian 100% Whole Grain Rye Cakes {Korzhiki}

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Breakfast, lunch

Cuisine: RUSSIAN

Servings: 8 rye cakes

Author: Valeria - Beets 'n Bones blog

Ingredients

• 3.5 cups 400g whole grain rye flour (I mill my own rye berries)
• 1/4 cup 50g sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 8 tablespoons 113g melted butter
• 1 cup about 200g rye starter, fresh or discarded (how to make rye starter)
• 1/4 cup water
• 2 eggs 1 large for the dough, 1 small for brushing the top
• 1 tablespoon sugar for the tops
• Optional additions to the dough:
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ginger powder
• 1/2 cup hazelnut flour you would need 3 cups rye flour in this case

Instructions

• Preheat oven to 350ºF (180ºF).
• In a large bowl, whisk 3.5 cups whole grain rye flour with 1/4 cup sugar, 2 teaspoons baking powder and 1/2 teaspoon salt.
• Add 8 tablespoons melted butter, 1 cup rye starter, 1/4 cup water and 1 large egg.
• Mix everything, at first with a spoon, then your hand until dough comes together (If you have a mixer with a dough hook, it's easier to mix). The dough will be sticky. To manage the stickiness, generously sprinkle work surface with rye flour and transfer the dough onto it. Sprinkle more flour on top and knead some more.
• Separate the dough into 8 pieces, form into balls, and flatten them with your hand to about the size of your palm.
• Score the cakes with a sharp knife. Transfer to parchment lined cookie sheet.
• Whisk 1 small egg with 1 tablespoon of sugar, and brush the tops of the rye cakes.
• Bake for 20-25 minutes, until the top start to brown slightly. Less baking time will produce softer cakes, more time - crunchier.