Students attending English conversation group translated yet another recipe from the book Kruh – tradicija i običaji (published by POUZ). The recipes were selected by Mrs. Ria Olić, a teacher working at the U3A, and our students chose which one they will translate. Translation was made as a homework task and students’ translations were discussed in the classroom. Finally, we decided to take and mix them all well and take from each and every one of them the best words and create a new translation. We do hope you will like it and that someone will try and make these buns at home.
Dark rye buns made with natural yeast
325 g of wheat flour
1 teaspoon of salt
3 tablespoons of sugar syrup
325 g of course rye flour
0.4 l of water
250g of natural yeast
Crumble the yeast and natural yeast and add them into small amount of lukewarm water. Add sugar syrup and salt and let everything dissolve into a nice and smooth mixture making sure there are no lumps. Pour the flour in a large bowl and add the mixture and the rest of the lukewarm water. Then knead the dough well taking care that the dough is not too sticky. Cover it and let it rest in a warm place to rise. When the dough has doubled its volume knead it again adding additional flour. Form small buns and put them in the greased baking tray to rise once again. Before putting them in the oven cut the buns and brush them with strong black coffee. Bake 15 – 20 min on a 180 – 200 °C.