How to make
Dissolve the yeast in the slightly warmed water along with the sugar and 2 tbsp. of white flour. Leave it for 5-6 minutes, until it activates.
Put the spelt flour in a bowl and make a well, in which you can pour the oil, the two eggs - lightly beaten, the yoghurt and the activated yeast. Stir with a spoon first, until all of the ingredients are combined. The dough will begin to separate from the walls of the bowl - it will look like a thick paste.
Transfer it onto a floured surface and sprinkle it with a little flour, knead until it becomes elastic and non-sticky, but at the same time soft and pleasant. At the end of kneading, add salt.
Dip your hands in the melted lard and divide it into 6-7 balls, which you can roll out or stretch out with your fingers into relatively thin crusts.
Place each of them directly in the baking tray (greased or covered with baking paper). Spread them with the remaining lard (if necessary add more) and distribute the cheese mixed with the egg white of the last egg between each crust.
Cover the baking pan with a clean towel and leave it to rise for about an hour or until its volume doubles.
Spread the risen bread loaf with the yolk, beaten with a little milk or water and bake it in a preheated oven at 350°F (175°C) for about 30 minutes or until it is fully baked.
While it is warm, spread it with the aromatic butter, in order to make it look more appetizing and so that the hard crust can soften.
A slightly healthier version of the familiar bulgarian cheese bread loaf, which is not inferior to the one made from white wheat flour. It's not as so fluffy, but it's certainly tasty. You can also shape it to your liking.
The Bulgarian Feta Cheese Bread Loaf with Spelt Flour is ready.
