Rye Fermented Strudel Dough won't stretch thin, nor is it elastic, but it does roll out amazingly well and shapes beautifully, more than a short dough would. The rye flavor combines well with savory strudels, or apples, dried fruits and nuts. Well worth the effort.
Ingredients 1 ½ cups whole grain rye flour/ 200 grams 1/2 teaspoon sea salt 2 tablespoons flax seed ground/ 13 grams 2 tablespoons tapioca flour 1 tablespoon melted butter or olive oil ⅓ cup water kefir on the sour side.
Instructions In the food processor Combine rye flour, tapioca flour, salt, flaxseed and spin. Whisk egg, water kefir and oil together Add liquid while machine is running until it forms into a ball, clearing the sides of the machine Form into two flat disks and chill 1 hour or until ready to use. Overnight in the fridge will produce fermentation, wonderful taste.
Roll out on parchment so it’s easy to move when you’re finished.
Use rye flour for rolling but not too much
Melted butter brushed on the dough after it’s shaped brings out flavor
I had 10 children rolling this dough out for mini-strudels at my camp today, and they loved it. It behaves in some ways like hand rolled pasta dough. We filled our strudels with roasted small dice baking apples and plums. I added sugar, cinnamon, tapioca flour, and butter to the diced fruit and roasted it at 425F for about 35 minutes. Once filled and brushed with butter, the strudels baked at 375F for 30 minutes. We rolled out the scraps and made crispy crackers--375F for 12 minutes, delicious.
A forgiving dough, it ferments in the fridge overnight, or use it straight away.
What makes this dough work?
Flaxseed adds gel for more adhesive dough strength
Tapioca flour adds starch to create more structure
Egg helps to bind and strengthen the dough
Water Kefir lowers the pH which is needed to neutralize rye amylases, which breaks down structure.