Kolobok (gingerbread man) in the oven

[Welding]

Kolobok (gingerbread man) in the oven

Category: Sourdough bread

Kitchen: Russian

Ingredients
Rye sourdough	200 gr.
Pressed yeast	1 gr.
Welding
fermented malt	1 tbsp. l.
peeled rye flour	2 tbsp. l.
hot water	150 ml.
Dough
peeled rye flour	150 gr.
wheat flour	100 g
fermented baked milk or yogurt	100 ml
Wheat germ	1 tbsp. l.
honey	1 tbsp. l.
salt	1 tsp
Filling
oatmeal	3 tbsp.
fermented baked milk	150 ml
egg (optional)	1

Cooking method

• Mix the sourdough with cooled tea leaves.
• Then add the rest of the ingredients, knead the dough in HP - it will not be very thick, like on bread - the consistency is like for bread without kneading.
• Put the dough to ferment overnight
• Then on a greased baking sheet, spread the dough with a ladle like flat cakes, trying to give a round shape.
• This is easy to do by wetting your hands with cold water.
• Place the filling on top of these cakes.
• Leave on a baking sheet for another 30 minutes - and in the oven, about 40 minutes on T 180 in thermocirculation mode.
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Note

Kolob - round pie with oatmeal (OI Dahl's dictionary), kolobok - diminutive of "kolob", round loaf.

It was baked in the Vologda and Arkhangelsk regions from rye flour; the oatmeal filling with sour cream was placed on top. As a child, my grandmother treated me to this kolobok - I remember that it was delicious, especially with cold milk.

what koloboks

I've never seen anything like it, a very interesting recipe !!!

Great! MariV, have you ever tried to bake bread in KhP with such a recipe?

And the koloboks in HP will not work - the dough can be kneaded; because these are cakes!

MariV, I didn't mean a bun, but bread. But with your starter dough.

MariV, I didn't mean a bun, but bread. But with your starter dough.

No, baking in HP is, I hope, in the past, if there is any kind of emergency! In the oven, bread turns out better, especially rye.

and

Another variant of koloboks, but without salamat (oatmeal paste).
Here - only with sourdough, with the addition of buckwheat flour. Kneading, proofing for the night, baking in the morning. What else is good - the form is not needed, and it bakes quickly and well. Top - flax seeds (so as not to get out of ethnic cuisine).

In this version - sourdough dough, flour - only rye, with the addition of wheat grains, bran with milk thistle, wheat germ. Above - steamed prunes.