Ajdov kruh, a traditional Slovenian buckwheat bread, is a delightful combination of nutty flavors and a wonderfully dense texture. Unlike typical wheat breads, this gluten-free gem is surprisingly moist and incredibly flavorful. Whether you are gluten-sensitive or simply looking to expand your culinary horizons, ajdov kruh is a must-try! Today, we’ll guide you through the process of making this rustic bread right in your home kitchen.
A Taste of Slovenia in Every Bite
This bread has been a staple in Slovenian homes for centuries, its roots tracing back to the country’s mountainous regions where buckwheat thrived. Imagine the aroma of freshly baked bread wafting through a cozy farmhouse, a testament to generations-old traditions. “Ajdov” translates to “buckwheat” and “kruh” means “bread,” highlighting the key ingredient that gives this loaf its unique character. The bread’s dense, slightly crumbly texture paired with its earthy, nutty flavor is sure to tantalize your taste buds.
Ingredients for Ajdov Kruh:
For the Sponge:
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 cup lukewarm water
- 1 cup buckwheat flour
For the Dough:
- 1 cup lukewarm water
- 1 teaspoon salt
- 2 cups buckwheat flour
- 1 cup all-purpose flour (can be substituted with gluten-free all-purpose flour blend for a completely gluten-free version)
- 2 tablespoons olive oil, plus extra for greasing
