- packs of dry yeast - 2 pieces
- warm water - 1/2 cup
- warm milk - 11/2 Glass
- treacle - 1/4 Glass
- softened butter or margarine - 4 items. spoons
- sugar - 1 st. a spoon
- salt - 31/2 Teaspoons
- flour - 3 Cups
- rye flour - 21/2 Glass
- egg white - 1 piece
- cumin - 2 teaspoons (vegetable oil)
In a bowl, dissolve yeast in water. Add milk, molasses, 2 tablespoons of butter, sugar and 1 tablespoon of salt. Add 2 cups of flour; whisk until smooth. Add rye flour and enough remaining wheat flour to form a soft dough. Put the dough on a floured surface; knead until it is smooth and elastic, about 6-8 minutes. Put in a greased bowl, turning 1 time to grease the top. Leave the dough for 20 minutes. Divide the dough into four parts. On a lightly floured surface, roll each piece into a rectangle. Anoint the remaining oil. With a blunt edge of the knife, make folds in the dough, starting from the short side. Fold the dough in the form of an accordion along the fold lines. Cut the folded dough into small pieces. Put each piece in a greased mold. To anoint with oil. Cover with a plastic wrap. Put in the refrigerator for 4-24 hours. When everything is ready for baking, open and let stand at room temperature for about 10 minutes. In a small bowl, beat the egg white; spread the dough. Sprinkle with caraway seeds and the remaining salt. Bake at 375 degrees Fahrenheit (190 C) for 20-25 minutes or until lightly brown.
Servings: 24