*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           Russian
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/2   c             -- Water, lukewarm
    1       pk           Yeast, dry
    1 1/2   ts           Sugar
    1       t            Oil
      3/4   ts           Salt
    4       c            Flour, unbleached
    2       c            Flour, whole wheat
      1/2   c            Onion -- minced
    1       t            Garlic -- minced
                                          Approx. Cook
   Time: 3:00 In a large bowl, combine 1/2 cup of the
   water, the yeast, and sugar and let stand until foamy;
   about 5 minutes. Add the rest of the water, the oil,
   and the salt, then gradually add four cups of the
   unbleached flour and all of the whole wheat flour, one
   cup at a time, mixing well after each addition with a
   wooden spoon. Transfer the dough to a floured surface
   and knead until smooth and elastic, about 10 minutes,
   adding enough of the remaining unbleached flour to
   prevent sticking. Shape the dough into a ball, place
   in a buttered bowl and turn to coat. Cover with a tea
   towel and let rise in a warm, draft- free place until
   doubled in bulk, about 1 1/2 hours. Divide the dough
   into eight pieces and shape each piece into a ball. On
   a floured surface with a floured rolling pin, roll out
   each ball into a round about seven inches in diameter.
   With a pastry brush, brush each round with cold water.
   Cover with a towel and let stand 30 minutes.
   Meanwhile, preheat the oven to 500 F. (yes, five
   hundred). Place a heavy-duty baking sheet in the oven
   to heat for 15 minutes. Wet your hands in cold water
   and make an indentation in the center of each dough
   round about two inches in diameter. With a fork, prick
   all over the indentation in a circular fashion.
   Sprinkle with the onion and garlic. Carefully remove
   the baking sheet from the oven. Sprinkle the rounds
   lightly with cold water and place on the baking sheet.
   Bake in the lowest part of the oven until the breads
   are light golden and baked through, 12 to 15 minutes.
   Remove from the oven, wrap in a clean, damp kitchen
   towel, and let rest for 10 minutes.
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