200 g buckwheat flour
600 g dark wheat flour
150 g prga flour (dried and ground tepka pears)
2 tbsp cracklings
2 medium-sized onions, roasted
2 potatoes (half cooked, unpeeled), grated
A sachet of dried yeast or a leaven (mix 1 cube yeast, 1 tsp sugar, 1 tsp flour, 2 tbsp lukewarm milk and put in a warm place to activate)
Pour boiling water over the buckwheat flour. Sieve the wheat flour and add it to the buckwheat flour after it cools down.
Add the prga flour, cracklings, roasted onions, grated (half cooked) potatoes, 1 tsp of salt and a sachet of dry yeast or leavening agent. Knead together to form a dough and let it rest for 30 minutes.
Form randomly sized loafs, bread rolls, braids, rolls, etc. and let rise for another half hour and then bake in the oven at 200°C (depending on the oven).
The bread is baked when it turns slightly brown.