Bread Plate or "Bread Cauldron"

Ingredients for the preparation of a bread plate or "Bread tray"

  1. rye flour 170 g
  2. wheat flour 170 g
  3. salt 5 g
  4. sugar 14 g
  5. caraway seeds 2 g
  6. dry shiver 2 g
  7. water 320 g
  • Main Ingredients
  • Serving 1 serving
  • World Cuisine

Bread casserole for the original presentation of any first and second courses. Serving borsch and hot home-made sausage is especially good due to the shape of the cauldron, the food does not cool for a long time and does not soak into the bread due to the baked inner crust.

Making a bread plate or "Bread Casserole":

Step 1: Knead the dough out of all the ingredients.

Step 2: Put the finished dough in a special form.

Step 3: Close and place and to raise the dough put in a warm place for 30-40 minutes.

Step 4: After the dough has approached put the bake form in the oven for 30 minutes at a temperature of 180 degrees.

Step 5: Allow to cool, take apart the form and remove the bread casserole. It is ready to eat. You can serve any first and second courses. Especially good borscht and hot home-made sausage.

Step 6: Usually a plate is eaten. Enjoy your meal!

Recipe Tips:


An interesting offer for ethnic cuisine restaurants, such as Russian Ukrainian Belorussian and Polish, namely, a bread baking dish is offered. The bread in the finished form has the form of "oven cauldron" but with a cavity inside that allows you to serve the first dishes, such as "Borsch", "Cabbage soup", "Cabbage", "Green borsch" and "Ear" as well as second sauce dishes like "Beef stroganoff" , "Home-made sausage" and other ethnic dishes. Bread can be baked black (Borodinsky) and white as you wish.