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Name: Uzbek bread
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 2 teaspoon Active yeast; 2 cups lukewarm water; 2 teaspoon salt; 1 cup whole wheat flour; 3.5 cups all-purpose flour; Couple teaspoon milk; 1 teaspoon seeds

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INGREDIENTS

2 teaspoon Active yeast
2 cups lukewarm water
2 teaspoon salt
1 cup whole wheat flour
3.5 cups all-purpose flour
Couple teaspoon milk
1 teaspoon seeds

INSTRUCTIONS

Dissolve the yeast and salt in the warm water.

Mix whole wheat flour into the water until the mixture is smooth.

Add all-purpose flour a cup at a time and mix until smooth. Keep adding flour until you have a very soft dough. Turn out the dough onto a floured surface and knead it until the dough is smooth. It should be a little sticky but if it's sticking to your hands, just wet them a bit.

Place in a clean bowl and let rise, covered, in a warm spot for 2 hours.

Dust a surface with flour and break the dough up into 4 - 6 equal pieces (I prefer bigger loaves, but size does not alter the cooking time or final bread consistency much). Form the pieces into low-domed rounds, lightly cover, and allow to rise for 20 minutes.

While the loaves are resting, preheat the oven, preferably with some kind of baking stone, to 425°F.

Just before baking, press your fist into the center of the dough and then pierce the center with a chekich or a fork in a 2-inch round pattern. Then brush the top of the bread with either milk, oil, or lard and sprinkle with nigella seeds (or any other seasoning you might want). Transfer to the baking stone and bake for about 15 minutes or until the crust is nicely browned. Spraying water into the oven once in a while has also shown good results making a slightly firmer crust.

Often the Uzbeks wipe the bread with oil or lard upon removing them from the oven (I don't). They're best if eaten immediately or within a few hours of baking. Piping hot, they are unbeatable!

NOTES

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Uzbek bread

2 teaspoon Active yeast
2 cups lukewarm water
2 teaspoon salt
1 cup whole wheat flour
3.5 cups all-purpose flour
 Couple teaspoon milk
1 teaspoon seeds

Dissolve the yeast and salt in the warm water.
    Mix whole wheat flour into the water until the mixture is smooth.
    Add all-purpose flour a cup at a time and mix until smooth. Keep adding flour until you have a very soft dough. Turn out the dough onto a floured surface and knead it until the dough is smooth. It should be a little sticky but if it's sticking to your hands, just wet them a bit.
    Place in a clean bowl and let rise, covered, in a warm spot for 2 hours.
    Dust a surface with flour and break the dough up into 4 - 6 equal pieces (I prefer bigger loaves, but size does not alter the cooking time or final bread consistency much). Form the pieces into low-domed rounds, lightly cover, and allow to rise for 20 minutes.
    While the loaves are resting, preheat the oven, preferably with some kind of baking stone, to 425°F.
    Just before baking, press your fist into the center of the dough and then pierce the center with a chekich or a fork in a 2-inch round pattern. Then brush the top of the bread with either milk, oil, or lard and sprinkle with nigella seeds (or any other seasoning you might want). Transfer to the baking stone and bake for about 15 minutes or until the crust is nicely browned. Spraying water into the oven once in a while has also shown good results making a slightly firmer crust.
    Often the Uzbeks wipe the bread with oil or lard upon removing them from the oven (I don't). They're best if eaten immediately or within a few hours of baking. Piping hot, they are unbeatable!

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Nutrition

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Serving Size: 1 (1041g)
Recipe Makes: 1

Calories: 1983
Calories from Fat: 62 (3%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 1.1g	6 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 2.7g
Cholesterol 0mg		0 %
Sodium 5581.2mg		192 %
Potassium 1221.6mg		32 %
Total Carbohydrate 415.4g		122 %
	Dietary Fiber 28.4g	114 %
	Sugars, other 387g
Protein 63.3g		90 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1983

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