Recipe for "Ispod Peke" Bread

Discover the Authenticity of "Ispod Peke" Bread

Bread "under the bell" or "under the peka" is one of the most traditional dishes prepared in the rural regions of the Balkans. This cooking method gives the bread a unique smoky flavor and a crispy crust. Here is a detailed recipe to prepare bread under the bell

Ingredients:

• 1 kg white flour (type 500)

• 600 ml warm water

• 1 packet of dry yeast (or 25 g fresh yeast)

• 2 teaspoons salt

• 1 teaspoon sugar

• 2-3 tablespoons olive oil (optional)

• Additional flour for dusting

Preparation:

1. Preparing the Yeast:

   • If using fresh yeast, mix it with a little warm water and sugar in a small bowl. Let it activate for about 10 minutes until it becomes frothy.

   • If using dry yeast, mix it directly with the flour, sugar, and salt.

2. Kneading the Dough:

   • In a large bowl, sift the flour and add the salt (if using dry yeast, add it now).

   • Make a well in the center of the flour and pour in the warm water along with the activated yeast (or just water if using dry yeast).

   • Add the oil, if using, and start mixing the dough. Gradually mix all the ingredients until the dough starts to form.

   • Transfer the dough to a floured surface and knead for about 10 minutes, until it becomes smooth and elastic. If necessary, add a little more flour to achieve a soft but not overly sticky dough.

3. Rising the Dough:

   • Shape the dough into a ball and place it in a lightly oiled bowl.

   • Cover it with a clean cloth and let it rise in a warm place for 1 to 2 hours, until it doubles in size.

4. Preparing the Fire and the Bell:

   • While the dough is rising, prepare the fire. You will need enough wood to create good embers.

   • Once the fire has calmed down and the embers are ready, place the metal sač (bell) next to the fire to preheat.

5. Shaping the Bread:

   • When the dough has doubled in size, transfer it to a floured surface and lightly knead it to release any excess air.

   • Shape the dough into a round loaf or place it in a lightly oiled mold (traditionally, a round metal mold is used).

   • Cover the dough with a cloth and let it rest for another 20 to 30 minutes for a second rise.

6. Baking Under the Bell:

   • When the dough is ready, place it in a dish or on a stone under the sač.

   • Place the bell over the dish and cover it with hot embers.

   • Bake the bread under the bell for about 30 to 40 minutes, regularly monitoring the temperature and adding more embers if necessary to maintain even heat.

   • After 30 minutes, check the bread: the crust should be golden, and the bread should sound hollow when you lightly tap the bottom. If needed, continue baking for a few more minutes.

7. Finishing:

   • Once the bread is baked, carefully remove the bell and the dish. Let the bread cool slightly before slicing to maintain its structure.

Tips:

• You can add whole wheat flour, seeds, or olive oil for a richer flavor.

• Pay attention to the embers: too much heat can burn the outside of the bread while the inside remains raw, so it is essential to maintain a balanced temperature.

• You can brush the bread with water or oil before baking for an even crispier crust.

Bread under the bell is unique for its authentic flavor, which comes from cooking over an open fire and under glowing embers. This flavor cannot be achieved in a traditional oven, making this preparation method a special element of traditional cuisine.

Recipe for Bread Under the Bell (Peka), a Traditional Cooking Method