Pogacha

Category: Sourdough bread
Kitchen: Slovak
Pogacha

Ingredients

leaven 35 g
or 2/3 of a pack of Saf-moment dry yeast or any other 8 g
warm water 200 ml
egg in dough 1 average
salt, sugar 1 tsp.
vegetable little 5 tsp
premium wheat flour 250-300 g (I used 260)
whole wheat flour 100 g
cheese 150 g
zira to taste (I have a pinch)
egg for lubrication - optional 1

Cooking method

  • Pogacha is a type of low bread. It is very popular in the Balkans both as a festive and everyday bread.
  • There are already several recipes for pogaca on the site, I decided to make another of the variants of Slovenian pogaca (different in appearance and composition).
  • Pogacha
  • I make the dough on sourdough (rye-wheat, who are interested in doing it here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0,
  • the first batch is also on rye flour, and I feed the now ready-made 50/50 rye / wheat, sometimes premium, sometimes whole grain, depending on what kind of bread is planned, so I feed it).
  • If you decide on yeast, then just look at the packaging for the way yeast is used, usually it is just added along with the flour.
  • I took the sourdough out of the refrigerator - measured 35 grams, diluted 200 ml. warm water, and poured 100 g of flour / s
  • Pogacha,
  • although later I thought that whole grain could have been better (: starter organisms like this more)
  • and left to warm up by the battery for an hour
  • Pogacha.
  • And then I added an egg, salt, sugar, butter, mixed well,
  • Pogacha
  • poured 100 g of whole grain flour
  • Pogacha
  • (I made it myself, grinding wheat grits in a coffee grinder)
  • PogachaPogacha
  • mixed well again.
  • I sifted the remaining 200 g of wheat flour onto the table and kneaded the dough on it to a consistency that does not stick to my hands .. I had 40 grams of flour unused.
  • PogachaPogacha
  • She rolled the dough into a cake about the size of the mold (diameter 25 cm),
  • Pogacha
  • and then I even aligned it in the shape with my hands and cut (deeper) the cake into squares of about 3-4 cm
  • Pogacha
  • And I cut the cheese into even smaller squares of 1.5-2 cm. The thickness is slightly less than 1 cm. and drowned them in the dough, directly pressing!
  • Pogacha
  • I left the dough to rest for 1 hour.
  • Pogacha
  • You could grease it with an egg - but I just don't really like the "glossiness" of the dough.
  • And I also forgot to sprinkle cumin in advance !!! (DON'T FORGET), but I still sprinkled the finished one ..
  • Somehow I never thought that I would love her so much, but she really goes very well in this bread and with cheese!
  • I baked in the oven for 35 minutes at a temperature of 220 degrees (follow and navigate your oven!).
  • and this is what came out of the oven:
  • PogachaPogacha
  • You can eat hot and cold.
  • But still it is not recommended for health to get involved in hot baking.
  • Pogachi gut:
  • PogachaPogacha

Note

Such bread is useful both for breakfast and after a hard day's work and physical exertion. To saturate the body with carbohydrates and proteins, and also thanks to cumin, it will raise the appetite and give a light tone to the body, help normalize digestion and remove toxins, and whole grain flour will help her with this, thanks to the large amount of dietary fiber and fiber. In addition, it will fill with vitamins A, B1, B2, B6, E and magnesium, zinc, chromium, selenium, copper, etc., will give the hair and skin a healthier and more beautiful look. Cheese will give the body calcium, give energy and strength.
In general, this bread will delight you with the simplicity of preparation, aroma and satiety.
Happy and healthy satiation!

lettohka ttt
Wow, what a beauty !!!! I'll steal a piece :-) :-) :-) It looks just gorgeous !!! Thanks for the recipe !!!!!
posetitell
Another good recipe, I'll try soon
Chef
Anya, beautiful top! And a lot of photos! Technical note: it would be clearer if the photo of the step was placed immediately after the step itself
Tumanchik
Quote: Chef
Technical note: it would be clearer if the photo of the step were placed immediately after the step itself
I will support. because at this moment I blurt out with the mouse picking up the text and glaring at the photo in order to catch the faq I see and the faq needs to be done
Tumanchik
Anya thanks for the interesting option. Mine adore Pogacice according to Omelkin's recipe. With pleasure I will try to cook yours, especially with sourdough. Now I am very carried away by this animal.
RepeShock

Very nice! I also love the matte top
Surname
What starter do you use?
AnaMost
Yulia, rye-wheat, I did like here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=41.0,
the first batch is also on rye flour, and I feed the now ready-made 50/50 rye / wheat, sometimes premium, sometimes whole grain, depending on what kind of bread is planned, so I feed it).
AnaMost
Natalia, Nikka, Irina, Ira, Chefthank you
And at the expense of step-by-step photos - I had my own opinion on this matter ... - I, at your request, corrected, of course,
however, the recipe gets stretched and you have to scroll down to see the next step.
And so - a photo in a pile,: family: text, too, and everything is in front of my eyes (but it's like for me) ...
posetitell
The flatbread is done (double portion at once), but I did it without cheese (I can't have cheese for the next half a month). I added sesame seeds to the dough (it’s idle, so it’s poured). People, this is such delicious bread ... mmmmmmmmmmmmmmmmmmmmmmmm mmm ...... It's good that I made a double portion at once (I ate half of the cake myself). Made with dry yeast. Thanks again for the recipe!
AnaMost
Nikka, I see you are now my regular visitor!
I'm glad that my second loaf is already to my taste!

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