Tirolese Bread

Method

Dissolve the fresh yeast in warm water and leave for 5 minutes until foamy. Mix the flour with salt in a large bowl, then add the yeast liquid and mix thoroughly to form a shaggy dough. Knead for 10 minutes until smooth and elastic, incorporating the caraway seeds halfway through. Place in an oiled bowl, cover and leave to rise for 90 minutes until doubled in size. Shape into a round loaf, place on a baking tray lined with baking parchment, and prove for a further 60 minutes. Score the top with a cross, mist with water, and bake in a preheated oven at 220°C for 35-40 minutes until golden and hollow-sounding when tapped underneath.