Ingredients

Cooking

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.

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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. 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.

1. Stage. Smear the hot ones with butter and a mixture of herbs and garlic.