Dobrudzha multigrain tutmanik with lard and leek

1. We begin by sautéing the leek with a little salt in the lard, then leave it to cool, but not to go completely cold, so the fat does not harden.
2. Meanwhile activate the yeast in warm water with the sugar and salt. Sift the dry ingredients, add the wet ones, then mix well and leave the dough to rise.
3. Once it has doubled in volume, divide it into 4 equal parts, which we roll out into sheets. On each of them place some of the leek filling, and crumble cheese on top. Brush with melted butter and roll up to form rolls. Place the tutmaniks in a greased pan and sprinkle cheese on top. Leave them to rise a little more, then bake at 180°C in a preheated oven for about 30 minutes. When they form a light crust and before they are fully done, brush them generously with butter, then finish baking until golden.

90 MIN. Serves 8. Difficulty 3/5.

Note: While in ancient times mostly yeast was used for bread, in the past it was leavened with a homemade starter — a piece of risen dough from the previous kneading, rolled in flour, which was kept in a bowl or in a linen cloth. Because of the fermentation process the starter is sour and gives baked goods that taste. This is why leavened bread was also called "sour" bread.