Ajdov Kruh


This is the first day of not only the Mega Marathon where we blog on all days of the month except Sunday but it also marks the 75th run of the Blogging Marathon. Yay!

As I posted yesterday, I will be posting Bread recipes for the entire month of April. I started this blog to primarily record my adventures and misadventures in bread baking. I couldn’t bake as often as I wanted due to various reasons and so have been writing about other food as well. But I always felt I wasn’t doing justice to the name of my blog and so this month will be all about breads. 

This first bread is from Slovenia and called Andover Kruh. It is made with buckwheat flour and potato and so it is dense as compared to the regular bread. But the flavour and the chewy crumb more than make up for that. So here goes –


Country of origin – Slovenia

Makes one 7″ loaf

Recipe adapted from here


Buckwheat flour          165 gms

All purpose flour            50 gms

Potato, medium size       1

Instant yeast                     2 gms

Lukewarm water             130 ml


  • Boil the potato well and peel it.
  • Mash it thoroughly and set aside
  • Mix the buckwheat flour with all purpose flour and salt. Set aside
  • Mix the yeast and water 
  • Add the flour and mashed potato to the yeast mixture and knead well for 4-5 minutes bu hand
  • Keep the dough in a greased bowl for an hour or till it doubles in size. 
  • Knock down the dough and knead for 1-2 minutes
  • Shape it into a ball and place it on the greased baking tray 
  • Set aside for 45 minutes
  • Preheat the oven to 190C
  • Bake for 40 minutes. The top should have browned well.
  • Let cool completely before cutting it into slices
  • Serve with butter, honey or jam
  • Enjoy!


 This is the Day 1 post for the April Mega Marathon starting with Letter A

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 75

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