Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Buckwheat | not in our table | 0 |
| Water | not in our table | 0 |
| Anise | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 50 dag buckwheat flour
- 20 dag white flour
- 5 dl boiling salted water
- 5 dag lard
- 1 teaspoon grinded anise
- 4 dag yeast
- Ingredients for the white dough:
- 30 dag white flour
- 2 dag yeast
- sal and pepper to taste
- 2 dl milk
Directions
Pour hot salted water on buckwheat flour. Cool a little, then add a little raised yeast.
Add melted lard and anise. Knead the dough well and add the white four. Let it rise. Roll out.
Then make the white dough. Use hot milk and add the ingredients. After the rising roll out the dough.
You can grease it with melted lard or oil or crackings.
Put the buckwheat plate on the white dough plate and roll them.
Lay the roll in a greased baking tin and wait, until it rise again.
Bake the bread about 40 minutes in a moderate hot oven . Cut colled bread to slices.