Impresum Impressum - Visit Montenegro

Rumetinov “Kruv”
Potrebni sastojci:
1kg kukuruznog brašna, 0,8 kg pšeničnog brašna, 1 kašika svinjske masti, 2 kašike maslinovog ulja,
Ekstra djevičanskog, 2 kašike šećera, kašičica soli, 1lit. vode, paketić svježeg kvasca
Priprema:
Pustiti vodu da proključa, dodati kašiku soli i dobru kašiku svinjske masti. U veliki sud staviti kukuruzno
brašno i popariti vodom. Dobro izmiješati i ostaviti da se ohladi.
Kada je mlako, prosejati u njega pšenično brašno, dodati nadošli kvasac koji smo prethodno razmutili,
sa kašikom šećera i kašikom brašna, u šoljici mlake vode i malinovo ulje.
Sve dobro izmiješati drvenom varjačom i preručiti u podmazan pleh.Ostaviti na toplom da nadolazi,
dok se ispuni do vrha. U dobro zagrijanu rernu (200º C) peći da požuti, a onda smanjiti temperaturu
na 150ºC i peći 50 min.
Autor/Porijeklo:
Grbalj
Maize Bread
Ingredients:
1kg maize flour, 0.8 kg wheat flour, 1 tbsp rendered lard, 2 tbsp extra virgin olive oil, 2 tbsp sugar, 1 tsp
salt, 1l water, a cube of fresh yeast
Preparation:
Let the water boil, add one tablespoon of salt and a full tablespoon of lard. Put the maize flour into a
large bowl and pour hot water over. Whisk well and leave to cool.
Once warm, sift the wheat flour into it, and the risen yeast previously mixed with a tablespoon of sugar
and flour each in a cup of warm water and olive oil.
Whisk well with a wooden spoon and pour into a greased pan. Leave in a warm place to leaven until
filling the pan full. Put in a preheated oven (200º C) to bake until golden, and then reduce the heat to
150ºC and bake for another 50 min.
Author/Origin:
Grbalj
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