Belarusian Harvest Bread – Karavai

Bread has always been a synonym, even a symbol of food. Many well-known words prove this, for example that of the “daily bread”. It is the rich symbolic content of bread that is recalled with its offering at the start of the wheat harvest. The Karawai of Nina Bujwitz is a lovingly designed bread. This, too, shows the esteem in which the ancient staple of bread is held. Sift the wheat flour. Heat the milk until it is lukewarm (30- 40 °C ). Add the dry yeast to two cups of milk, let it stand for a short time, stir and knead into a dough with 1.5 kg of sifted flour, the remaining milk, butter, sugar and salt. Leave the covered dough to rise in a warm place for three hours. Knead the dough briefly every hour. This way only the small air bubbles remain in the dough and the crumb becomes exceptionally fine. Only now knead in the remaining flour and the two eggs. Take one fifth of the dough for the decoration.

Form a round or square loaf and decorate it with dough braids and dough flowers, as shown in our film.

For the dough braids, roll yeast dough strands and intertwine them. For the dough flowers, you take small round discs of dough and cut into the edges at regular intervals. Always place two slices on top of each other on the dough, so that it looks like the blossom of a flower. A better hold get the flower

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