No, summer can not do without the hash, it cools, nourishes and indulges us summer heat, and a slice of bread makes its taste irresistible.
|Cooking time 60 minutes||Number of servings 9|
The brew I put in two days before making hash. Spread rye malt 1 liter of boiling water, cooled, poured into 3 liters of banks equally. Banks flushed with boiled water, added sugar, yeast SAF-levure 1/2 tsp each, and put in 3 loaf (bread dark bread). Left for a day to wander through the day poured through a sieve, added sugar to taste and put in the fridge for a day to ripen.
Stocked with vegetables.
Made the dough for "rye" bread recipe Pillsbury Janecheh http://www.povarenok .ru/recipes/show/662 91/ left approach. To the dough I added 2/3 Cup of sunflower seeds, so I think tastier.
After rising, form rolls, give to come and put into the oven.
Young peas are cleaned and placed in a steamer for 15 minutes.
Cut greens, dill, parsley, green onion, add the peas.
TRU daikon grated, potatoes and eggs crumble it finely.
Now it is the turn of bacon, chop and add to the bowl with the other ingredients. Mix everything, put in bowls, pour kvass and add sour cream. Cut the bun and serve!