Everyday meals
Vrtanek
A traditional rustic Slovenian bread from the Bela Krajina region, baked in a round tin in the oven or under ashes. Its dense crumb and golden crust go well with soups and cheeses.
Ingredients
Ingredients
Optional extras
On the side
Nutrition facts
455 kcal per serving
- Protein
- 12.7 g
- Carbohydrates
- 87.5 g
- of which sugars
- 1.4 g
- Fat
- 3.9 g
- Fiber
- 7.7 g
Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.
Instructions
- Dissolve the yeast in part of the lukewarm water with a spoonful of flour and leave for 10 minutes until it foams.
- Mix both flours in a large bowl, add the salt, caraway seeds and the liquid starter.
- Pour in the remaining water and the oil, then knead for 10 minutes until you have a sticky but smooth dough.
- Cover and leave to rise for 1 h 30 in a warm place, until doubled in size.
- Knock back the dough, shape it into a large ball and place it in a floured round tin or on a tray.
- Leave to rise again for 30 minutes, then make a few cuts on the surface with a knife.
- Bake at 220 °C for 15 minutes, then lower to 190 °C and continue for 30 minutes.
- Check it is done by tapping the base: it should sound hollow. Let it cool on a rack before slicing.
Variations and tips
Using what's easy to find. Replace half the rye flour with wholemeal wheat flour for a slightly less dense crumb.
More ideas
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Slovenia
Slovenia
Slovenia
Slovenia
Slovenia
Slovenia
Slovenia
Slovenia
Original Ecomely recipe.