Round cake with oatmeal

Kolobok, or more precisely, kolob is a round pie, which often included oatmeal. It was usually baked from rye flour. In the Vologda and Arkhangelsk regions, kolobas were cooked with stuffing (traditionally it was oatmeal with sour cream or fermented baked milk).

To prepare a round cake with oatmeal, it is necessary to mix rye sourdough with a pre-prepared and cooled brew. Add the rest of the ingredients from the list to this mixture and send the dough to the bread maker to be kneaded. If you do not have a bread maker, knead the dough with your hands, adjusting the amount of yogurt and oatmeal so that the dough does not turn out very thick. The resulting dough should be left to ferment for the whole night.

When the time has come, it is necessary to lubricate the baking sheet with oil and spread the finished dough on it with a ladle. Try to make the kolobas rounded - this is best done with your hands soaked in cold water.

If you want to cook kolobas with stuffing, replace the oatmeal in the dough with 100 grams of wheat flour and prepare the filling separately: mix 3 cups of oatmeal with 150 ml of fermented baked milk. Put the filling in the middle of each loaf, making a recess in it.

Will you make koloboks with or without stuffing, they will turn out to be very tasty in any case! Let the tortillas settle on a baking sheet for 30 minutes. At this time, lubricate their surface with a shaken egg, sprinkle with flaxseeds. After that, bake the kolobas for 40 minutes in a preheated oven at 180 degrees.

It is best to serve koloboks to the table with cold milk.

Bon appetit!