Bread plate
4 servings
60 minutes
Bread plate is a wonderful combination of traditional baking and culinary art. Deeply rooted in Russian cuisine, this unusual form of bread serves not only as edible tableware but also as a true decoration for the table. Made from rye and wheat flour, it creates a strong dough capable of holding the weight of hot dishes, soups, or snacks. Baked in a clay pot, the plate acquires an appetizing golden hue and its aroma is warm, slightly salty with characteristic bread notes. With a crispy crust and tender inner structure, it perfectly complements the dish's flavor palette by absorbing sauces and broths. Such tableware is especially popular in Russian villages where practicality meets deep respect for traditional bread.
1
Mix rye and wheat flour, salt, gradually add water and knead a firm dough.
- Rye flour: 530 g
- Wheat flour: 100 g
- Salt: 35 g
- Water: 330 ml
2
Wrap the dough in plastic wrap and leave it at room temperature for 30 minutes.
3
Roll out the dough to a thickness of 1.5 mm.
4
Grease a clay pot or another heat-resistant mold with vegetable oil. Place the dough in the pot, press it tightly against the walls, and trim off the excess.
- Vegetable oil: to taste
5
Prick the dough with a fork; the holes will close during baking.
6
Pour in the dry beans (you can line the pot with parchment paper) and place the pot in an oven preheated to 200 degrees for 15-20 minutes.
7
Take the finished plate out of the pot, pour out the beans, and grease it with egg. Return to the oven for 2 minutes.