Serve it for special occasions, as an appetizer, or welcome bread when expecting guests. An interesting fact: You should never cut this bread with a knife or tear it with your hands.
Ingredients:
- 100ml water for yeast
- 1/2 tsp sugar
- 10g instant yeast
- 200ml water for dough
- 500g all-purpose flour
- 8g salt
- 1 egg, for egg wash
- a pinch of coarse salt
- 1/2 tsp caraway
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Belokranjska pogača is never cut, but shared with you in a traditional way by breaking off pieces. Photo: jernejkitchen.com
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Belokranjska pogača. Photo: jernejkitchen.com
Method:
- Combine water, sugar, and yeast. Stir and set aside for 5 mins.
- Knead the yeast mixture with water, flour, and salt. Leave to proof for 20 mins.
- Shape the dough into a 30 cm (12-inch) disk with a thickness of 1 - 2 cm (up to 3/4 inch). The dough is thinner on the edges
- than it is in the center.
- Make seven incisions. One in the center and three on each side to get a criss-cross pattern.
- Brush with egg wash. Sprinkle with caraway seeds and coarse sea salt.
- Bake for 20 - 25 minutes at 220 C / 430 F.
This recipe is made in collaboration with @slovenia and @jernejkitchen.com
You can get the detailed recipe on jernejkitchen.com
