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.

 

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