This recipe is used to bake bread in monasteries during Lent. The bread turns out to be fragrant, soft, with a ruddy crust.
It is necessary
- - 1 kg of wheat flour (preferably the highest grade)
- - 0.5 liters of water
- - half a teaspoon of dry baker's yeast
- - half a teaspoon of granulated sugar
- - a teaspoon of salt
- - 3 tablespoons of a mixture of dry herbs (fennel, dill, coriander, cumin)
Instructions
Step 1
Dissolve dry yeast, sugar, a glass of water and a glass of flour in water. Put in a warm place to come up (about an hour).
Step 2
Add all the remaining ingredients, knead the dough so it doesn't stick to your hands. Leave to come up for an hour.
Step 3
Divide the dough into two parts, form buns, put on a baking sheet and let it brew for about half an hour.
Step 4
Make cuts on the buns, preheat the oven and bake at 200 degrees for about 30 minutes. Then turn off the oven and leave the bread in it for another half hour.
