500 grams plain flour
400 ml warm water
100 grams grated cucumber
3 teaspoons instant dried yeast
1 tablespoon mustard
1 teaspoon dried dill
1 teaspoon salt
1 egg yolk (for glazing)
Preparation
First roughly grate the cucumber and dry it really well, first squeezing out the liquid with your hands, then using a paper towel, until the cucumber is as dry as possible. To the dried cucumber, add the mustard and dill; mix well and set aside. Sift the flour, add the yeast and salt, along with half of the water, and mix with a wooden spoon until you get a really sticky dough. Add the cucumber and the rest of the water (slowly drizzle it in), and mix until you get a soft dough that doesn't stick to your hands. Cover the dough with a damp cloth and let it rise for at least an hour, or until doubled in size.
After the dough has risen, lightly knead it on floured surface, then divide it into 8-10 pieces. Shape each piece into a ball, and arrange them on a baking sheet lined with baking paper. Cover them again with a damp cloth and let them rise for another 30 minutes, while the oven is preheating. Just before baking, whisk the yolk with a bit of water and glaze each dough ball evenly. Bake in a preheated oven, at 200˚C (395˚F), for 20 minutes. As soon as you take them out of the oven, brush the surface with a tablespoon of butter, for a softer and shinier crust (optional).
