|1.||Buckwheat flour Dough||200 gram|
|2.||Flour Dough||230 gram|
|3.||Buckwheat Dough||3 tbsp|
|4.||Pork lard Dough||2 tbsp|
|5.||Dry yeast Dough||6 gram|
|6.||Sugar Dough||1 tbsp|
|7.||Salt Dough||1 Tsp|
|8.||Water Dough||300 Ml|
|9.||Garlic Additionally||2 clove|
|11.||Butter Additionally||1 tbsp|
1 . Stage
Add sugar and yeast, 2 tbsp. of wheat flour to the warm water, mix, cover, leave in a warm place for 10 minutes.
2 . Stage
Grind buckwheat in a blender. Mix the remaining flour, grits, and salt.
3 . Stage
Pour in the sourdough and mix. Add the lard and knead the dough until homogeneous.
4 . Stage
Place in a bowl, cover, leave for 1 hour, to cure, in a warm place without drafts.
5 . Stage
The dough in 1 hour and 20 minutes.
6 . Stage
Knead the dough, form 16 balls of 55-57 grams. Place in the form, cover, leave for proofing, 45-60 minutes.
7 . Stage
Place the billets, which have grown in size, in a preheated oven and bake for 30-35 minutes, at 180-190 degrees.
8 . Stage
Smear the hot ones with butter and a mixture of herbs and garlic.