400 g all-purpose wheat flour
100 g spelt flour (Dinkelmehl)
20 g fresh pressed yeast
2 tsp salt
1 tsp sugar
350 g warm water
some coarse salt and cumin seeds for garnish
Preparation:
Mix together flour, salt, sugar, yeast and 250 g warm water till smooth.
Add the rest of water. Knead for 2 minutes.
Put the dough in a pan, cover with a clean kitchen towel and let rest in a warm place for 90 minutes.
Heat the oven to 250°C.
Knead the dough a little and form palm-size loaves.
Cover the baking sheet with baking paper and put the loaves in rows. Sprinkle all of them with coarse salt and cumin seeds.
Bake at 250°C for 5 minutes, then turn the temperature down to 200°C and bake for 20 more minutes till the Briegel are golden-brown.
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