The smell of freshly baked bread sets off a nostalgic trigger for me. What wouldn’t I give to have a slice of the warm dark brown crusty bread with butter melting on it? When we were young my mother baked this bread with the normal wholemeal flour that she would grind at the mill and use for the Indian chapatti that we ate everyday. In a small, rudimentary oven. But I’ve never eaten bread like that again!
When Nevena decided to bake bread – I was delighted…and she took less than half an hour to bake a bread that can be eaten on its own, with an accompaniment or as a base for pizza!
Pogacha – Basic Serbian Bread
Ingredients
- 2 cups wholemeal flour
- 2 cups plain flour
- Water
- 1 teaspoon salt
- 1 teaspoon sugar
- Two large pinches of baking power
- 4 eggs
- 1/2 cup olive oil
- 4 tablespoons yogurt
- 1 can soda water
Instructions
- Preheat oven to 220 for 10 minutes
- Meanwhile, in a mixing bowl break 4 eggs, two large pinches of baking powder, 1 teaspoon of salt and 1 teaspoon on sugar, the yogurt and olive oil and whisk it together
- Add the flour and mix it into the mix of eggs and other ingredients
- Mix into a smooth dough
- Spread the dough on a greased baking sheet. Use wet hands to spread it if the dough is too sticky
- Bake for 15 minutes or until brown and crusty.
