The Russians like there dough and therefore create a variety.
2 cups of rye flour
1 cup of liquid, water or soya milk
pinch of salt
Mix all the ingredients together into a dough. Knead the dough until pliant.
Cover and allow to rest for 20 minutes.
This dough can be used for savoury pies and open pies.
If the rye is too strong for you, use equal proportions of rye and wheat flour. 


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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