Cholera Bread

Method

Mix the warm water with yeast and let stand for 5 minutes until foamy. Combine flour, salt, caraway seeds and cumin seeds in a large bowl, then add the yeast mixture and stir until a shaggy dough forms. Knead vigorously for 10 minutes until smooth and elastic, incorporating water gradually if needed. Place in a lightly oiled bowl, cover and leave to rise for 90 minutes until doubled. Knock back the dough and shape into an oval loaf, place on a lined baking tray and prove for 45 minutes. Score the top with a sharp knife and bake at 220C for 30-35 minutes until golden and hollow-sounding when tapped.