The recipe was taken from the book Kruh – tradicija i običaji, published by POUZ and translated into English by the students.
50 dkg of cereal flour
25 dkg of coarse rye flour
½ liter of yoghurt or sour milk
1 teaspoon of sugar
¼ liter of water
25 dkg of finer rye flour
1 teaspoon of salt
Melt crushed yeast, salt and sugar in a little lukewarm milk or yoghurt. Make a mash without nodules and add it to flour with the rest of yoghurt and then knead it into a soft, sticky dough. Store it in a warm place over night and let it rise. In the morning, knead it with some more flour and form the bread. Let it rise once again. Bake it for 50-60 minutes at 220-225 °C.
The recipe was taken from the book Kruh – tradicija i običaji, published by POUZ.