Sakotni

Method

Dissolve the fresh yeast in warm water and leave for 5 minutes. Mix the flour and salt together in a large bowl, then create a well in the centre and pour in the yeast mixture and oil. Mix thoroughly until a shaggy dough forms, then knead for 10 minutes until smooth and elastic. Cover and leave to rise for 90 minutes until doubled in size. Knock back the dough and knead in the caraway seeds evenly. Shape into a round loaf and place on a baking sheet lined with baking paper. Cover and prove for 45 minutes until well risen. Slash the top with a sharp knife and bake at 220°C for 35-40 minutes until golden brown and hollow-sounding when tapped underneath.