gm yeast; dissolved in warm water
cups water; lukewarm
tablespoon black onion seeds; called Guhta
gm magarine; melted
With sugar and warm water
dissolve the yeast in a mug. When bubbles come up, pour the yeast into
the kilo flour which has been put in advance into a heavy mixer like a
Kenwood. Prepare an ordinary bread dough by adding some more water or
flour accordingly. Add a tb salt. You can add the black onion seeds,
but first try without. Do not make the dough too dry and hard. Let the
dough rise well.
will risen, beat the dough again very well for some minutes. Meanwhile
melt the margarine (butter would have a too strong taste) in an
aluminium pot (without plastic handles) which closes hermeticallly.
You can use a "dutch oven" or some other pot (maybe even made of clay.
If the lid does not close well enough, use some aluminium foil. The
pot should have a diameter of some 25 cm and a height of about 22 cm.
When the margarine is
completely melted, make tennis ball size balls of the flour. Each one
should be rolled in the hot margarine to be completely coated by the
fat. Put the balls on the side, one over the other until finished,
Then distribute them evenly in the pot, close the lid and let it rise
again, about an hour. Do not let the dough rise too much. It should
not tough the lid. Preheat the oven the highest heat. Bake the bread
for some 20 Minute (until you start smelling it). Now turn heat down
to about 70 Degrees C. Leave it there until the next morning or lunch.
The next day you can "break off" pieces of a dark brown and very
special bread along the line of the "tennis balls" do not cut the
bread with knives.