Marbled bread or ajdova budle

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Apart from walnut potica, salty onion potica, ocvirkovca (savory potica with cracklings), zeljševka (savory potica with chive filling), and potica with a filling from dried fruit and honey, marbled buckwheat bread was also baked in the Cerkno region. Potica with a walnut filling often proved too expensive in the past, so it was mostly replaced by marbled bread on holidays, which was known as ajdova bùdle in the Cerkno region.

This bread, which had dough of different colors (wheat, buckwheat, and corn) to mimic the image of a festive potica, is known only to old people today. White risen dough would be kneaded for it exactly as for potica. The buckwheat flour was scalded separately. Risen yeast was added into the cooled flour. Risen white dough was rolled out and spread with a layer of dough made from buckwheat flour (ratio: 2/3 white flour, 1/3 buckwheat flour). Walnuts were sometimes added tothe buckwheat flour, maybe also walnuts and onions (the filling for the salty onion potica) for a tastier and saltier filling. The dough was rolled up as a potica.

Bùdle in the shape of a round loaf was made at Christmas, but even more often for Easter. It is also known under the following names: the marbled potica or “white vein”. Instead of buckwheat dough, a layer of corn dough was sometimes wrapped into the white dough or both types were added.

Cracklings were added to the buckwheat flour. In this case the dough was made thinner, as for the traditional ring cake. This was also called ajdova budla or cast ocvirkovca (savory potica with cracklings). According to accounts there were many variants. We could say that each village had its own ajdova budle. In Zakriž it was made with walnuts. In Labinje with a salty filling made from walnuts and onions. In Zakojca raisins were also added into the dough. We also cannot determine what the precise recipe should be, since the housewives measured the ingredients by feeling and depending on what kind of specific taste they wanted to create.

An interesting fact is that budle or budla is the name of many different dishes. In the Baška Grapa valley budla was a dish made of buckwheat and white flour, and minced lard. The buckwheat and white flour are mixed and the lard is melted. A thin dough is made out of flour, warm minced lard, salt, risen yeast, and warm milk or water, which can be poured into a baking plate. Once the dough rises, it is baked as bread (one hour). The housewives made it during the carnival season. In the Posočje area budle was the name for corn dumplings with raisins.

Ingredients

  • 1 kg wheat flour
  • 0,5 kg buckwheat flour
  • 60 g yeast
  • onion, walnuts
  • salt, pepper

Procedure

Scald the buckwheat flour. Once it cools, add risen yeast. Knead white risen dough. When the white dough has risen enough, roll it out. Then roll out the buckwheat dough on top and add the filling. The main ingredients of the filling in this case are the walnuts and the onion. Fry a large amount of onion in oil, but only until it turns a little yellow in color. Add the fried onion to the ground walnuts and mix everything well. Add pepper and salt. Roll it up as a potica and let it rise again.