10.05.2016
  • English Translation

    Dark rye buns made with natural yeast

    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

     Ingredients:

    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

     

    Preparation:

    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.

  • Original Language

    Tamni raženi kruščići s prirodnim kvasom

    Polaznice engleske pričaonice su kod kuće prevele još jedan recept iz knjige Kruh – tradicija i običaji (Izdavač knjige je POUZ). Recepte nam je pripremila prof. Ria Olić. Nakon što smo na satu prodiskutirali prijevode, odlučili smo ih sve pomiješati i od svakog uzeti ono ponajbolje i tako vam ponuditi najbolji prijevod. Nadamo se da će vam se ovo svidjeti i da će netko pokušati napraviti ove kruščiće.

    Tamni raženi kruščići s prirodnim kvasom

    Sastojci:

    325 g žitnog brašna

    1 žličica soli

    1 paketić kvasca

    3 žlice šećernog sirupa

    325 g grubog raženog brašna

    0.4 l vode

    250 g prirodnog kvasca

     

    Priprema:

    Izmrviti kvas i kvasac u malo mlake vode, dodati šećerni sirup i sol, te sve rastopiti u kašu bez kvržica. Brašno sipati u veliku zdjelu, sipati na njega kašu od kvasa i ostalu mlaku vodu, a zatim zamijesiti ne previše ljepljivo tijesto. Prekriti i staviti na toplo mjesto dizati. Kad je tijesto udvostručilo svoju masu, premijesi se uz dodatak brašna, oblikuju se mali kruščići i polažu na namašćenu tepsiju, da bi se još jedanput uzdigli. Prije pečenja kruščiće zarezati i premazati jakom crnom kavom. Peći 15-20 min na temperaturi od 180 – 200 °C.

  • Additional Translations

Neda, Ljiljana, Vesna, Ranka, Helena, Ljubica, Zlata and Elizabeta

Recipe