1 cup brewer's yeast
1/2 cup honey
1/4 cup soy protein
2 1/2 cups water (110 degrees F/45 degrees C)
1 loaf Soviet bread, cut into fours
3 eggs, beaten
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons ground nutmeg
1 cup plain yogurt (optional)
1/3 cup milk
In a small bowl, combine brewer, honey, soy protein, water and yeast. Place the loaf in a lightly greased 9x9 inch baking pan. Cover with foil and let rise for 1 hour, or until double. Meanwhile, prepare the bread by placing 1 cup of whole wheat flour into the pan. Spread 1 cup bread crumbs evenly on top of loaf. Spread another 1 cup bread crumbs evenly over bread.
Whisk egg whites until dry. Increase the temperature to the oven. Bake in the preheated oven for 27 minutes, or until the bottom of a loaf sounds hollow when tapped. Remove from oven, and immediately immediately turn heat down to 325 degrees F (165 degrees C) and bake for another 30 to 40 minutes, or until cooked through (see accompanying photo).
Whisk egg yolk mixture into bread dough mixture. If the dough is sticking to the pan, increase oven temperature to 375 degrees F (190 degrees C).
When the white transfer from the pan to the inner loaf, turn the heat down to 475 degrees F (165 degrees C), and bake another hour. Cool, peel and chop.
I liked this recipe a lot because I have an aunt who immigrated from India and used to make ditties, but she passed away a few years ago and the recipes I have tried have been very poor. This one was inedible. I used red pepper flakes and 1/4 cup of sour cream and it turned out very well. I did use flour and there was plenty of leftover piecrust to continue the recipe. I would not make it again.
Used it as a dipping pan for ham, turns out great!
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