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Lepinja
5 from 2 votes

Lepinja

Lepinja bread, also called lepinje or somun in Bosnia and Herzegovina, is the daily bread of the Balkans. It is very soft and airy.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6 people
Course: Bread
Cuisine: Vegan, Balkan

Ingredients

  • 8 cups flour
  • 2 packages active dry yeast (about 5 teaspoons)
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1¼ cup milk , warm
  • 1 cup water , warm
  • 2 teaspoons baking powder

Instructions

    Cup of Yum
  1. In mixing bowl, combine all the dry ingredients except salt. Using the hook accessory, knead on medium speed and gradually incorporate milk and water.
  2. After a couple minutes, incorporate salt. Knead for 5 minutes at low speed and 3 minutes at medium speed until the dough gets a little sticky.
  3. Place the dough in a large container, cover and let it rise in a warm place for 45 minutes, until it doubles in size.
  4. On a floured surface, work the dough with the palm of your hands for a couple minutes, then put it in the large container, cover and let it rise in a warm place for another 45 minutes.
  5. Divide the dough into pieces of approximately ½ lb (230g). On a floured surface, work each piece of dough with the palm of your hands again, then form balls and let rise for 10 minutes.
  6. Flatten each piece of dough with the palm of the hand. If necessary, finish with a roll pin to level but without much pressure. Cut slits on each loaf and place on a baking sheet lined with parchment paper. Set aside for 20 minutes.
  7. Preheat oven to 410F/210C. Bake for 5 to 7 minutes. Lower the temperature to 300F/150C, and bake for an additional 10-12 minutes.
  8. Take the lepinja out of the oven, wrap the loaves with a cloth and let them cool off for 10 minutes so the crust softens.