Pasta
Hungarian country bread
- Preparation time
- 2 h
- Servings
- serves 1 loaf
Ingredients
- Flour — to buy500 g
- Water — to buy320 ml
- Baker's yeast — to buy10 g
- Salt — to buy10 g
- Cumin — to buy1 tsp
Preparation
In a large bowl, mix the flour and salt. In a bowl, dissolve the yeast in the warm water and let sit for 5 minutes until slightly foamy.
Pour the liquid into the flour and knead by hand for 10 minutes until you get a soft, elastic dough.
Shape into a ball, cover with a damp cloth and let rise for 1.5 hours at room temperature, until it doubles in size.
Knock back the dough by folding it onto itself, shape it into a round loaf and place it on a floured tray.
Cover again and let it prove for 45 minutes, then score the top and sprinkle with caraway seeds.
Bake for 35-40 minutes at 220°C with a bowl of water in the oven, until the loaf sounds hollow when tapped underneath.
Let it cool completely on a rack before slicing, so the crumb finishes setting.