Sundays with traditional Slovenian recipes – Belokranjska pogača

Serve it for special occasions, as an appetizer, or welcome bread when expecting guests. An interesting fact: You should never cut this bread with a knife or tear it with your hands.

Ingredients:

• 100ml water for yeast
• 1/2 tsp sugar
• 10g instant yeast
• 200ml water for dough
• 500g all-purpose flour
• 8g salt
• 1 egg, for egg wash
• a pinch of coarse salt
• 1/2 tsp caraway
  

Method:

1. Combine water, sugar, and yeast. Stir and set aside for 5 mins.
2. Knead the yeast mixture with water, flour, and salt. Leave to proof for 20 mins.
3. Shape the dough into a 30 cm (12-inch) disk with a thickness of 1 - 2 cm (up to 3/4 inch). The dough is thinner on the edges
4. than it is in the center. 
5. Make seven incisions. One in the center and three on each side to get a criss-cross pattern.
6. Brush with egg wash. Sprinkle with caraway seeds and coarse sea salt.
7. Bake for 20 - 25 minutes at 220 C / 430 F.

This recipe is made in collaboration with @slovenia and @jernejkitchen.com

You can get the detailed recipe on jernejkitchen.com