Belokranjska Pogača - Traditional Slovenian Cheese Bread

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (125g) whole wheat flour 1 cup (125g) whole wheat flour
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon sugar 1 tablespoon sugar
• 1 packet (7g) active dry yeast 1 packet (7g) active dry yeast
• 1 cup (240ml) warm milk 1 cup (240ml) warm milk
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 cup (200g) cottage cheese 1 cup (200g) cottage cheese
• 1 cup (150g) crumbled feta cheese 1 cup (150g) crumbled feta cheese
• 1 cup (120g) shredded mozzarella cheese 1 cup (120g) shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 38g, 4g
• Protein: 14g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, whole wheat flour, salt, and sugar.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Pour the yeast mixture and olive oil into the flour mixture. Mix until a dough forms.
4. 4.
   Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
6. 6.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
7. 7.
   In a medium bowl, mix together the cottage cheese, feta cheese, mozzarella cheese, and chopped parsley.
8. 8.
   Punch down the risen dough and divide it into two equal parts.
9. 9.
   Roll out one part of the dough into a rectangular shape on a floured surface.
10. 10.
    Spread half of the cheese mixture evenly over the dough, leaving a small border around the edges.
11. 11.
    Roll up the dough tightly from the longer side and pinch the edges to seal.
12. 12.
    Repeat steps 9-11 with the remaining dough and cheese mixture.
13. 13.
    Place both rolls on the prepared baking sheet, leaving some space between them.
14. 14.
    Using a sharp knife, make diagonal cuts on the top of each roll to create a decorative pattern.
15. 15.
    Brush the rolls with beaten egg wash.
16. 16.
    Bake in the preheated oven for 25-30 minutes or until golden brown.
17. 17.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Cottage cheese — Make sure to drain any excess liquid from the cottage cheese before using it in the filling to prevent the bread from becoming soggy.
• Feta cheese — Use a good quality feta cheese for the best flavor. If you prefer a milder taste, you can soak the feta cheese in water for 30 minutes before using it.
• Mozzarella cheese — Shred the mozzarella cheese yourself for better melting and texture.

Tips & Tricks

• For a richer flavor, you can add a pinch of dried herbs such as oregano or thyme to the cheese filling.
• If you prefer a softer crust, you can brush the top of the bread with melted butter instead of the egg wash.
• Serve the Belokranjska Pogača warm for the best taste and texture.
• This bread is perfect for dipping into soups or enjoying on its own as a snack.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Serving advice

Serve the Belokranjska Pogača as an appetizer or alongside a salad for a light meal. It can also be enjoyed as a delicious snack or as part of a brunch spread.

Presentation advice

To enhance the presentation, you can sprinkle some extra chopped parsley on top of the bread before baking. The decorative pattern on the top of the bread adds an artistic touch.