Friday, 22 March 2013

Хлеб


After our Russian-lesson (always interesting, language ànd culture) we treat ourselves. Yesterday with fluffy кефир-блини (with trout-caviar) and because I had some kefir left I made a buckwheat-kefir bread today.

Vèry nice - try it:

buckwheat, wheaten flour, yeast, some salt, and kefir to make a firm dough 

(how much? use your eyes and feel with your hands)
I always leave it to rise twice, and then not too long (this 300 gr ±  30 mins) at 200° 

Приятного аппетита!

Small pic: well, while I was at it, I remembered those delicious oatmeal cookies and made some.