Breads
Bosnian Yeast Bread
Ingredients
- - 500 g (4 cups) plain flour
- - 7 g (2 1/4 tsp) instant yeast
- - 1 tsp sugar
- - 1 1/2 tsp salt
- - 300 ml (1 1/4 cups) lukewarm water
- - 2 tbsp (30 ml) sunflower oil
Method
- Mix flour, yeast, sugar and salt together in a large bowl.
- Add lukewarm water and oil, and knead for 8-10 minutes until smooth and elastic.
- Cover and let rise in a warm place for 60 minutes, until doubled in size.
- Preheat the oven to 220°C (425°F).
- Shape the dough into a single large round loaf and place on a lined baking tray.
- Let it rest, covered, for 15 minutes.
- Score a spiral pattern into the top with a sharp knife.
- Bake for 20-25 minutes until golden brown and it sounds hollow when tapped.
Introduction:
Lepinja is a soft, round yeast bread with a distinctive spiral-scored top, used across Bosnia both as a table
bread and, split and filled, as the base for hearty sandwiches. Its light crumb has made it a household
staple for generations.
Cultural Background:
Lepinja is a soft, round yeast bread with a distinctive spiral-scored top, used across Bosnia both as a table bread and, split and filled, as the base for hearty sandwiches. Its light crumb has made it a household staple for generations.
Tips:
Score the spiral deeply enough to stay visible after baking, but not so deep it cuts through the crumb. Let the bread cool for at least 10 minutes before slicing to set the crumb.
Variations:
Sprinkle the top with sesame or nigella seeds before baking. Divide into smaller individual rounds for personal-sized bread.
Vegetarian/Vegan:
Fully vegan as written.
Storage:
Store at room temperature in a paper or cloth bag for up to 2 days.
Reheating:
Warm in a low oven at 150°C (300°F) for 5 minutes to refresh the crust.
Nutrition:
Approx. 210 kcal, 6 g protein, 40 g carbohydrate, 3 g fat per serving (1 slice).
FAQs:
Q: What distinguishes lepinja from somun?
A: Lepinja is typically a single larger loaf with a scored spiral top, while somun is smaller and dimpled, and specifically paired with nevapi.
Q: Can lepinja be used for sandwiches?
A: Yes, it’s commonly split and filled as a sandwich bread.
Q: Why didn’t my bread rise properly?
A: Check that the yeast is fresh and the water is warm (not hot), as overly hot water can kill the yeast.