Non

Title:
Non

Yield:
8 Servings

Categories:
Bread,
Russian




Ingredients:





 2 1/2 c  ;Water, lukewarm


     1 pk Yeast, dry


 1 1/2 ts Sugar


     1 ts Oil


   3/4 ts Salt


     4 c  Flour, unbleached


     2 c  Flour, whole wheat


   1/2 c  Onion; minced


     1 ts Garlic; minced






                                        Approx. Cook Time: 3:00 In a large


 bowl, combine 1/2 cup of the water, the yeast, and sugar and let stand


 until foamy; about 5 minutes. Add the rest of the water, the oil, and the


 salt, then gradually add four cups of the unbleached flour and all of the


 whole wheat flour, one cup at a time, mixing well after each addition with


 a wooden spoon. Transfer the dough to a floured surface and knead until


 smooth and elastic, about 10 minutes, adding enough of the remaining


 unbleached flour to prevent sticking. Shape the dough into a ball, place in


 a buttered bowl and turn to coat. Cover with a tea towel and let rise in a


 warm, draft- free place until doubled in bulk, about 1 1/2 hours. Divide


 the dough into eight pieces and shape each piece into a ball. On a floured


 surface with a floured rolling pin, roll out each ball into a round about


 seven inches in diameter. With a pastry brush, brush each round with cold


 water. Cover with a towel and let stand 30 minutes. Meanwhile, preheat the


 oven to 500 F. (yes, five hundred). Place a heavy-duty baking sheet in the


 oven to heat for 15 minutes. Wet your hands in cold water and make an


 indentation in the center of each dough round about two inches in diameter.


 With a fork, prick all over the indentation in a circular fashion. Sprinkle


 with the onion and garlic. Carefully remove the baking sheet from the oven.


 Sprinkle the rounds lightly with cold water and place on the baking sheet.


 Bake in the lowest part of the oven until the breads are light golden and


 baked through, 12 to 15 minutes. Remove from the oven, wrap in a clean,


 damp kitchen towel, and let rest for 10 minutes.


 


                                   --- Please to the Table


                                       von Bremzen & Welchman