Happy National Holiday, Bulgarians!
With the most Bulgarian thing that can get out of the hands of a woman – bread! This time it is with lard, leeks and some whole grain flour! The recipe is a slight modification of the recipe for the Dobrudzha multigrain bread with lard and leeks from the new book by Manchev and Shishkov “Favorite from the Bulgarian native kitchen with Manchev and Shishkov”.
Be proud and dignified Bulgarians! In the name of our children and grandchildren!
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
First, start with the dough. Put warm water, yeast and sugar in a bowl. Let it rise for about 10-15 minutes.
Sift all the whole grain flour into a separate bowl.
Sift in half of the white flour too. We do this just in case, because depending on the products and the type of flour, the dough usually takes a different amount of flour. Once you start mixing the dough, you will mix it up, adding as much white flour as you need for a nice and soft dough.
Mix all the ingredients.
Add salt as well. Stir again.
Here is the risen yeast.
Add the eggs and stir.
Start adding gradually from the bowl with the flours.
Continue stirring, adding from the mixed flours. Once the mixture is done, start adding white flour only.
Once the dough begins to gather itself, ...
... transfer it to a wrinkled surface to knead it.
Knead the dough well, adding more flour if necessary. Soft and non-sticky dough should be obtained. Transfer the dough to a bowl, cover it with a cloth and leave it in a warm place for about 1 hour to double its volume.
In the meantime, prepare the filling. In a pan, put the lard and the thin sliced leeks.
Fry until the onion is softened. Remove from the stove and allow the mixture to cool but not completely, because the lard will harden.
Here is the dough that has already filled the bowl.
Pour the pastry on the wicker board and divide it into 4 approximately equal parts.
Roll out each part on a crust approximately 0.5 cm thick.
Pour about 1/4 of the onion stuffing and spread it evenly over the crust.
Sprinkle with the crushed cheese.
Start winding the bark relatively tight from its wide side.
You need to get a nice and uniformly thick roll.
Cut each roll into 6 pieces.
Arrange the pieces in a greased tray with the cut side up and allow the batter to rise for about 15 minutes.
Bake in a preheated 180 degree oven for about 30-40 minutes.
After removing it from the oven while it is still warm, grease it with butter.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
First, start with the dough. Put warm water, yeast and sugar in a bowl. Let it rise for about 10-15 minutes.
Sift all the whole grain flour into a separate bowl.
Sift in half of the white flour too. We do this just in case, because depending on the products and the type of flour, the dough usually takes a different amount of flour. Once you start mixing the dough, you will mix it up, adding as much white flour as you need for a nice and soft dough.
Mix all the ingredients.
Add salt as well. Stir again.
Here is the risen yeast.
Add the eggs and stir.
Start adding gradually from the bowl with the flours.
Continue stirring, adding from the mixed flours. Once the mixture is done, start adding white flour only.
Once the dough begins to gather itself, ...
... transfer it to a wrinkled surface to knead it.
Knead the dough well, adding more flour if necessary. Soft and non-sticky dough should be obtained. Transfer the dough to a bowl, cover it with a cloth and leave it in a warm place for about 1 hour to double its volume.
In the meantime, prepare the filling. In a pan, put the lard and the thin sliced leeks.
Fry until the onion is softened. Remove from the stove and allow the mixture to cool but not completely, because the lard will harden.
Here is the dough that has already filled the bowl.
Pour the pastry on the wicker board and divide it into 4 approximately equal parts.
Roll out each part on a crust approximately 0.5 cm thick.
Pour about 1/4 of the onion stuffing and spread it evenly over the crust.
Sprinkle with the crushed cheese.
Start winding the bark relatively tight from its wide side.
You need to get a nice and uniformly thick roll.
Cut each roll into 6 pieces.
Arrange the pieces in a greased tray with the cut side up and allow the batter to rise for about 15 minutes.
Bake in a preheated 180 degree oven for about 30-40 minutes.
After removing it from the oven while it is still warm, grease it with butter.
Enjoy! 🙂
