Ajdov Kruh

Ajdov Kruh is a traditional Slovenian bread made primarily from buckwheat flour. The name "Ajdov Kruh" translates to "buckwheat bread" in English. This bread is known for its dense texture and distinctive flavor, which is slightly nutty and earthy due to the buckwheat.

Ingredients

The main ingredients of Ajdov Kruh include:

• Buckwheat flour
• Wheat flour
• Water
• Salt
• Yeast
• Sourdough starter (optional)

Preparation

The preparation of Ajdov Kruh involves several steps: 1. Mixing the Dough: The buckwheat flour is mixed with wheat flour, water, salt, and yeast. Some recipes also include a sourdough starter to enhance the flavor and texture. 2. Kneading: The dough is kneaded until it becomes smooth and elastic. 3. Fermentation: The dough is left to ferment for several hours, allowing the yeast to work and the flavors to develop. 4. Shaping: After fermentation, the dough is shaped into loaves. 5. Baking: The loaves are baked in a preheated oven until they develop a crusty exterior and a soft, moist interior.

Cultural Significance

Ajdov Kruh holds a special place in Slovenian cuisine and is often associated with traditional Slovenian meals. It is commonly served with soups, stews, and various spreads. The bread is particularly popular in the Gorenjska region of Slovenia.

Health Benefits

Buckwheat, the primary ingredient in Ajdov Kruh, is known for its numerous health benefits. It is rich in fiber, protein, and essential amino acids. Additionally, buckwheat is gluten-free, making Ajdov Kruh a suitable option for individuals with celiac disease or gluten intolerance.

Related Pages

• Slovenian cuisine
• Buckwheat
• Sourdough
• Gorenjska
• Celiac disease