Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Russian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c -- Water, lukewarm
1 pk Yeast, dry
1 1/2 ts Sugar
1 t Oil
3/4 ts Salt
4 c Flour, unbleached
2 c Flour, whole wheat
1/2 c Onion -- minced
1 t 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.
