Crunchy Rye And Buckwheat Sticks With Beer

Crunchy Rye And Buckwheat Sticks With Beer


  • 100 g pork fat
  • 100 ml beer
  • 200 g rye flour
  • 50 g buckwheat flour
  • 3 tablespoons of caraway
  • 1 baking powder


Mix all dry ingredients, then add beer and pork fat and knead well. Make a ball and put in the fridge for one hour. Stretch the dough between two sheets of baking paper (the thickness you want). Recommendation is to be thinner, because all pastries with pork fat are mealy and crumbly. Cut with the knife or cutter. Put in preheated oven on 200 degrees and bake about 15 minutes. Be careful not to burn them, because the dough with fat, will quickly catch fire. Wait to cool and enjoy with some dip.

Crunchy Rye And Buckwheat Sticks With Beer

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