12.05.2016
  • English Translation

    Coarse bread with yoghurt or sour milk

    The recipe was taken from the book Kruh – tradicija i običaji, published by POUZ and translated into English by the students.

    Ingredients:

    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

     

    Preparation:

    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.

     

  • Original Language

    Grubi kruh s jogurtom ili kiselim mlijekom

    Sastojci:

     

    -50 dag žitnog brašna,

    -25 dag grubog raženog brašna,

    -1/2 l jogurta (ili kiselog mlijeka),

    -1 žličica šećera,

    -1/4 l vode,

    -25 dag finijeg raženog brašna,

    -1 žličica soli.

     

    Rastopiti zdrobljeni kvas, kvasac, sol i šećer u malo mlakog mlijeka (ili jogurta). Načiniti od toga kašu bez kvržica i dodati brašnu s ostalim jogurtom te zamijesiti mekše, ljepljivo tijesto. Staviti ga preko noći na toplo mjesto da se uzdiže. Ujutro premijesiti uz dodatak brašna i oblikovati kruh. Još jednom ga ostaviti da se uzdiže. Peći 50 – 60 min na 220 – 225 Celzijevih stupnjeva.

     

    Recept je preuzet iz knjige Kruh – tradicija i običaji, čiji je izdavač POUZ

  • Additional Translations