English
Deutsch
español
français
italiano
-
Newest
Light salmon roll
Omelette with cherry tomatoes and cheese
Rice sponge cake
Spaghetti with shrimps in creamy garlic sauce
Cabbage with champignons
Beef Stroganoff with Mushrooms and Cream
Russian-Irish unleavened bread with seeds
The whole process of preparation for baking such bread takes no more than 10 minutes, and the bread itself is baked in the oven for just over an hour. It is perfect for the traditional Irish smoked mackerel pate.
How to cook Russian-Irish unleavened bread with seeds
Step 1
In a large bowl, mix the three types of flour, oat and wheat bran.
Step 2
Lightly heat 750 ml of milk, add the molasses and stir until the molasses is completely dissolved.
Step 3
Pour the milk into the flour and bran mixture and stir. The consistency should be a thick porridge. Add more milk if necessary. Don't stir the mixture too hard!
Step 4
Transfer the dough to a loaf tin lightly oiled and lined with parchment paper. If desired, sprinkle the top with a handful of large oatmeal.
Step 5
Bake at 190°C for 20 minutes, then another 60-70 minutes at 170°C. The bread should be well browned, and tapping the bottom of the baked loaf should make a dull sound. Let the bread cool completely before serving.
Reviews: 0
0 Overall ratingHave you already prepared this recipe? Tell what you think.
Write a review
Trending
Czech style pork knuckle
The recipe for pork knuckle, or as they say in the Czech Republic, "veprova knelna", involves stewing the meat in beer for quite a long time and then baking it in the oven. Czech pork knuckle is juicy and tender baked meat with a unique aro
Chicken Gizzard Salad
A delicious, light, inexpensive salad with chicken gizzards and cucumber is a great option to please your family with a delicious and simple dish. Fresh greens and cucumber make the salad truly spring-like. And the aromatic gizzards add piquancy to t
Adyghe cheese at home
Adyghe cheese is soft and tender. Moderately salty, aromatic and dense. You can cook many dishes of Caucasian cuisine with this cheese. You can also make this cheese at home, and do it without much difficulty.
Tokosh, Uzbek dolma
Uzbeks also cook dolma. Only in the Uzbek version this dish is called tokosh. The difference between the Uzbek tokosh and the Caucasian dolma is that a large amount of meat broth is added to the tokosh - beef, chicken - but without the addition of to
