Categories: Bread, Rus, Slavic, Ukraine, Russia, Ethnic
Yield: 2 loaves
6 3/4 c bread flour
2 tb yeast
1 1/2 tbkosher salt
1 c honey
1/4 c corn oil
2 ea eggs
Warm water as required
1/2 c sesame seeds
1/2 c poppyseeds
1 ea egg beaten with 1 ts water
Whisk together flour, salt & yeast.
Mix honey, oil & eggs together in a separate bowl.
Add enough lukewarm water to make 4 cups then stir again.
Pour honey mixture into flour mixture.
Stir together with a wooden spoon or dough whisk.
Beat for 40 strokes being sure to scrape bowl bottom & sides until dough forms a sticky & lumpy mass.
Cover with greased plastic wrap.
Allow to rise at room temp for 2 hrs. until dough has doubled in mass.
Use dough that day or place covered with plastic wrap in refrigerator for no longer than 3 days before baking.
Pre-heat oven to 350 deg-F.
Divide dough in 1/2.
Knead dough with additional flour until it no longer sticks to your hands.’
Shape into an oblong loaf.
Place loaf on a parchment-lined baking pan.
Cover with greased plastic wrap then allow to rise until doubled in mass.
Brush with egg wash.
Next sprinkle in a cross-hatch pattern with a heavy layer of alternating poppyseeds & sesame seeds.
Bake 40-45 mins.
Remove from oven then allow to cool on a wire rack.
Serve slightly warm with honey, jam, jelly or preserves.
ORIGIN: Dr. Galina Shavotskaya, Borispol-Ukriane, circa 1996