Festive bread is naturally fermented, usually baked from rye flour. This bread differs from others not only in taste, but also in form. It is baked in round shape, with hand-shaped sides. Each loaf is like a small copy of the sun. It is deliciously fragrant, dark and soft, flavoured with caraway seeds and malt. Its sweet and sour taste is given with natural leaven and brewing. The most commonly served uncut, because it better keeps fresh, ages and dries slower.
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Pour a third of the flour with warm water and mix. Add the bread sourdough, diluted with warm water and mix everything. Then sprinkle the top of the mixture with flour, cover and put in a warm place for the night.
In the morning add salt and the rest amount of the flour, knead very well and leave the dough to rise. As soon as the bread dough starts to rise, melt the stove. When the stove melts, sweep the coal and ash and sprinkle the bread shovel with flour or line with dried leaves of calamus, maple or cabbage. Form a loaf, sprinkle with cumin.
Straighten a loaf of bread with wet hand. You should not forget to label it. For example, dimples, pressed into the bread crust, symbolize cat’s paws, which are the most popular pattern of bread marking. Then put it in the stove and bake for 2.5 hours. Remove from the stove, moisten the surface with warm water, cover with a cloth and leave to cool.
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