As you know, I live in Serbia, a country that has a very strong cult of consumption of bread. Bread is eaten with almost every meal. Here you will see people even eat bread with pasta :)
Research conducted by a daily newspaper in Serbia, says that an average citizen of my country consumes about 100 kg of bread per year, which is three times higher than the European average.
Bread has a special place in the Serbian culture and tradition. It is used in many rituals related to child birth, marriage, home and village celebration or annual holidays.
In traditional Serbia greeting someone with bread and salt is a symbol of welcome.
If you are willing to make this kind of bread, here's how to do it ...
Ingredients:
350 g wheat wholemeal flour
150g rye flour
100 g of oat flour
2 teaspoons salt flat, about 15 g
half a cube of fresh yeast, 20 g
400 ml of hot water
50g sunflower seeds
Procedure:
1.First dissolve the yeast with 4-5 teaspoonful of warm water and 2 tablespoons wheat wholemeal flour. Leave it bubbles up and rises.
2. In the kneading bowl put all three types of flour and salt and mix well. Add warm water and the yeast, and knead the dough. You don't need much kneading. It will take only few minutes since the ingredients are connected, and that's enough. You can knead by hand or with a wooden spoon, I prefer a spoon because the dough is soft and very sticky. Cover the bowl with plastic wrap and let the dough doubles.
3. Add the sunflower seeds and spoon dough.
4.Working surface sprinkle with flour, turn over the dough, then sprinkle the top with a little flour. Form a roll and put it in the oblong, paper lined baking pan bread.
..................................................................................................................................................................
Kao što znate, ja živim u Srbiji, u zemlji koja ima veoma jak kult konzumiranja hleba. Hleb se jede gotovo uz svaki obrok. Ovde ćete videti ljude koji čak jedu hleb uz pastu :)
Istraživanja koje je sproveo jedan dnevni list u Srbiji, govori da prosečan stanovnik moje zemlje pojede oko 100kg hleba godišnje, što je tri puta više od evropskog proseka.
Hleb ima posebno mesto i u srpskoj kulturi i tradiciji. Koristi se u mnogim obredima vezanim za rodjenje deteta, ženidbu ili udaju, kućnu i seosku slavu ili godišnje praznike.
U Srbiji dočekati nekoga hlebom i solju simbol je dobrodošlice.
Ukoliko želite sami da napravite ovakav hleb, evo kako ćete to uraditi ...
Sastojci:
350 g pšeničnog integralnog brašna
150 g ražanog brašna
100 g ovsenog brašna
2 ravne kašičice soli, oko 15 g
pola kocke svežeg kvasca, 20 g
400 ml tople vode
50 g semenki suncokreta
Postupak:
1. Kvasac razmutiti sa 4-5 kašičica tople vode i 2 kašičice pšeničnog integralnog brašna. Ostaviti da zapeni i naraste.
2. U posudu za mešenje staviti sve tri vrste brašna i so i promešati. Dodati toplu vodu i nadošli kvasac, pa zamesiti testo. Nije potrebno veliko mešenje, minut otkad se sastojci povežu, i dovoljno je. Mesiti možete rukom ili varjačom, ja više volim varjačom jer je testo meko i vrlo lepljivo. Posudu pokriti plastičnom folijom i ostaviti da se testo duplira.
3. Dodati suncokret i semenje i varjačom premesiti testo.
4. Radnu površinu posuti brašnom, izručiti testo, pa i odozgo malo posuti brašnom. Formirati valjak i prebaciti ga u duguljasti, papirom obložen kalup za pečenje hleba.
Research conducted by a daily newspaper in Serbia, says that an average citizen of my country consumes about 100 kg of bread per year, which is three times higher than the European average.
Bread has a special place in the Serbian culture and tradition. It is used in many rituals related to child birth, marriage, home and village celebration or annual holidays.
In traditional Serbia greeting someone with bread and salt is a symbol of welcome.
Ingredients:
350 g wheat wholemeal flour
150g rye flour
100 g of oat flour
2 teaspoons salt flat, about 15 g
half a cube of fresh yeast, 20 g
400 ml of hot water
50g sunflower seeds
Procedure:
1.First dissolve the yeast with 4-5 teaspoonful of warm water and 2 tablespoons wheat wholemeal flour. Leave it bubbles up and rises.
2. In the kneading bowl put all three types of flour and salt and mix well. Add warm water and the yeast, and knead the dough. You don't need much kneading. It will take only few minutes since the ingredients are connected, and that's enough. You can knead by hand or with a wooden spoon, I prefer a spoon because the dough is soft and very sticky. Cover the bowl with plastic wrap and let the dough doubles.
3. Add the sunflower seeds and spoon dough.
4.Working surface sprinkle with flour, turn over the dough, then sprinkle the top with a little flour. Form a roll and put it in the oblong, paper lined baking pan bread.
..................................................................................................................................................................
Kao što znate, ja živim u Srbiji, u zemlji koja ima veoma jak kult konzumiranja hleba. Hleb se jede gotovo uz svaki obrok. Ovde ćete videti ljude koji čak jedu hleb uz pastu :)
Istraživanja koje je sproveo jedan dnevni list u Srbiji, govori da prosečan stanovnik moje zemlje pojede oko 100kg hleba godišnje, što je tri puta više od evropskog proseka.
Hleb ima posebno mesto i u srpskoj kulturi i tradiciji. Koristi se u mnogim obredima vezanim za rodjenje deteta, ženidbu ili udaju, kućnu i seosku slavu ili godišnje praznike.
U Srbiji dočekati nekoga hlebom i solju simbol je dobrodošlice.
Ukoliko želite sami da napravite ovakav hleb, evo kako ćete to uraditi ...
Sastojci:
350 g pšeničnog integralnog brašna
150 g ražanog brašna
100 g ovsenog brašna
2 ravne kašičice soli, oko 15 g
pola kocke svežeg kvasca, 20 g
400 ml tople vode
50 g semenki suncokreta
Postupak:
1. Kvasac razmutiti sa 4-5 kašičica tople vode i 2 kašičice pšeničnog integralnog brašna. Ostaviti da zapeni i naraste.
2. U posudu za mešenje staviti sve tri vrste brašna i so i promešati. Dodati toplu vodu i nadošli kvasac, pa zamesiti testo. Nije potrebno veliko mešenje, minut otkad se sastojci povežu, i dovoljno je. Mesiti možete rukom ili varjačom, ja više volim varjačom jer je testo meko i vrlo lepljivo. Posudu pokriti plastičnom folijom i ostaviti da se testo duplira.
3. Dodati suncokret i semenje i varjačom premesiti testo.
4. Radnu površinu posuti brašnom, izručiti testo, pa i odozgo malo posuti brašnom. Formirati valjak i prebaciti ga u duguljasti, papirom obložen kalup za pečenje hleba.
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