Punjeni jecmeni hleb (Stuffed barley bread)

Sastojci: 500g jecmenog brasna, 40g kvasca, 1 kasicica secera, 250ml mleka, 1 kasicica soli, 500g sira, 2 solje mladog luka (listovi), 3-4 kasika paradajz sosa, so, biber, 1 belance, 50g jecmenih pahuljica, 2 tvrda kuvana jaja.

Priprema:
1) U solju staviti malo mlakog mleka, kvasac i secer i jednu kasiku brasna. Ostaviti da nadodje.
2) Pomesati brasno sa kvascem i solju i umesiti testo. Ostaviti 1 sat da nadodje.
3) Mladi luk sitno iseckati pa pomesati sa 250g sira. U drugi deo sira dodati paradajz sos. Ostaviti u frizider..
4) Ponovo premesite testo (minimum 15 minuta), formirati veknu  i ostavite da opet nadodje - 30 minuta.
5) Rernu zagrejati na 220 stepeni. Podmazati pleh, posuti s malo brasna, staviti hleb, premazatiumucenim belancetom, posuti jecmenim pahuljicama i peci 10 minuta, a zatim smanjiti na 200 stepeni i peci jos 35-40 minuta.
6) Kada se ohladi preseci ga dva puta po duzini, prvi sloj premazati sirom sa mladim lukom, a drugi sirom sa paradajzom. Poklopiti trecim delom hleba.

Ingredients: 500g barley flour, 40g of yeast, 1 tespoon sugar, 250ml milk, 1 teasponn salt, 500g cheese, 2 cups green onions (leaves), 3-4 tablespoons of tomato ketchup, salt, pepper, 1 egg white, 50g barley flakes, 2 hard cooked eggs.

Preparation:
1) Put sugar in lukewarm milk, add yeast and one spoonful of flour. Set aside to rise.
2) Mix flour with yeast and salt and then knead the dough. Allow 1 hour to rise.
3) Chop onions finely and mix with 250g of cheese. In the 250g of cheese add tomato sauce. Leave in the fridge.
4) Knead again dough (minimum 15 minutes), form a loaf and let it rise again - 30 minutes.
5) Preheat oven to 220 degrees. Grease baking sheet, sprinkle with a little flour, place bread, spread with beaten egg white, sprinkle with barley flakes and bake for 10 minutes, then reduce to 200 degrees and bake for another 35-40 minutes.
6) When cool cut it twice lengthwise, spread evenly first layer with cheese with onions, and other layer with cheese with tomatoes. Top with third layer of bread.