Composition / ingredients
Cooking method
Boil 100 ml of water and add coriander (or cumin), wort, honey, salt. Stir and let cool, add vinegar.
Sift flour, mix with yeast. Pour in all the liquid of the required temperature according to the instructions for the yeast.
Adjust the density of the dough by adding flour, and put the butter at the end of the kneading.
Knead the dough for at least 10 minutes.
Put the dough into a suitable bowl, cover with cling film and put in a warm place.
After 30-60 minutes, knead the dough for the first time. After the same time, it needs to be kneaded a second time and put in a baking dish greased with vegetable oil. Leave for an hour for tincture.
Bake in a preheated 220 degree oven for 10-15 minutes, then reduce the temperature to 190 degrees and bake until ready (30-40 minutes).
Caloric content of the products possible in the composition of the dish
- Honey - 400 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Pressed yeast - 109 kcal/100g
- Vegetable oil - 873 kcal/100g
- Water - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Sea salt - 0 kcal/100g
- Rye flour - 305 kcal/100g
- Kvass wort concentrate - 277 kcal/100g
