Посни Cлавски Kолач – Lenten Slava Bread
Lenten Slava Bread with olive oil!
Servings Prep Time
1bread 15min
Cook Time Passive Time
1hr 1.25hr
Servings Prep Time
1bread 15min
Cook Time Passive Time
1hr 1.25hr
Ingredients
Dough
Bread glaze and fastener for decorative ornaments
Dough for ornaments
Instructions
Dough
  1. In a medium size bowl add all dry ingredients: flour, salt, sugar, yeast. Stir until everything is evenly distributed.
  2. Make a conical depression in the middle of mixture and add water and oil. Use plastic scraper to mix ingredients until fully hydrated and dough is formed. Transfer the dough on counter and knead for 10-12 minutes or until gluten is well developed. Double check by “window pane test”.
  3. Lightly dust with flour and cover with plastic wrap and let rest for 30 minutes at room temperature.
  4. Cover bottom and sides of 22 cm (9″) springform pan with parchment paper. If needed, brush on some vegetable oil on the pan walls to keep the parchment paper in place.
  5. Divide 1/3 of the dough and cover the rest of the dough to set aside.
  6. On a lightly dusted counter form 1/3 of the dough into a ball. Then using a rolling pin, roll it out in a rectangular shape, approximately 40 cm x 65 cm (16″x26″).
  7. Use a pizza cutter or knife to cut in the middle, divide in two parts, by length. Roll each from longer side into a tight cylinder rope. Starting from the middle, both palms down, roll and stretch each cylinder rope out to about 74 cm (29″).
  8. Intertwine two ropes, transfer to the lined springform pan. Place around pan inside perimeter, seal both ends.
  9. Divide the rest of the dough into 5 equal parts, use a weight scale to measure!
  10. Form each dough part into a tight ball.
  11. Place all balls in the springform pan starting with 4 balls placed in a cross shape. Once completed gently widen the space in the middle and make it big enough to insert the fifth ball. Cover and set aside at room temperature for 30-45 minutes.
Glaze
  1. Mix together water and flour until smooth, making sure there are no clumps left.
Dough for ornaments
  1. Mix together flour, salt, corn starch and water. Knead until the dough is formed, wrap in a plastic wrap and set aside for at least 30 minutes.
Decorating and baking
  1. Preheat oven to 180ºC (356ºF), rack in the middle.
  2. Using a pastry brush lightly coat the top of the bread with the prepared glaze. Bake for 50 min-60 min or until internal temperature is 90ºC (194ºF).
  3. Remove bread from the oven, remove springform side ring and parchment paper. Let cool slightly until you prepare ornaments and decorations.
  4. Roll out the dough for ornaments to about 2 mm (3/16″) thickness. Use different dough cutters to create variation of shapes. As a rule I always make 5 stamped rectangular shapes (IC XC NI KA), bird figure, book figure, grape, wheat, and flowers shapes.
  5. Use the glaze to brush the back of each ornament and attach to the bread.
  6. Return the bread to the oven and bake for about 15 minutes, until ornaments dry out.
  7. Remove remaining bottom plate of the springform pan and parchment paper, let the bread cool completely on a cooling rack.