The students of English conversation group at the U3A Zagreb translated another bread recipe from the book Kruh: tradicija i običaji (POUZ). Here you can read how to bake the Miner’s Bread.
Ingredients:
-500g whole-wheat flour
-250g shredded wheat
-200g shredded rye
-250g natural yeast
-around ½ l lukewarm water
-2 tablespoons of salt
Making miner’s bread takes a lot of time. Therefore, it is recommended to prepare more loafs at once. The bread has a very good taste and remains fresh for a long time. It’s hard to chew but if you break it into small pieces and put into fresh milk or eat it with a peace of cheese, it’s delicious.
Preparation:
Melt the yeast with some lukewarm water making a nice and smooth mixture, making sure you don’t leave any lumps. Add half of the flour, shredded wheat and rye in the mixture of water and yeast. Mix well until you get a thick mixture and leave it in a warm place for 12 to 24 hours covered with a dishtowel. When the dough starts rising, put the rest of the flour and salt in it, add a little more water if needed and knead the dough long and good. Form one or two loafs or you can prepare rolls from it. Put the dough in an oiled baking tray and leave it covered in a warm place for 2 to 3 hours to rise. Before putting the bread into the oven, cut its surface with a sharp knife and brush with water. Bake it in a preheated oven on 200°C. Big breads have to be baked for 50 to 60 min, and rolls for 30 to 40 min.
Cool the bread before serving. If you like to, you can also add chopped walnuts or dry fruits or both.
Recipe is taken from the book Kruh: tradicija i običaji (POUZ) and was translated by Mrs. Božena Ivanišević (student of English conversation group at the U3A Zagreb)