Grechaniki

• 125 ml (4 fl oz) milk
• 25 g (1 o

Heat the milk to blood temperature and dissolve the yeast in it, then add salt and sugar. Beat in the egg and add the buckwheat flour; knead into a thick dough. Let stand in a warm place for 1½-2 hours to rise. Knead again and allow to rise again. Roll the dough into long thin baton shapes. Place on a greased surface, allow to rise again. Make notches every 2-3