Bread Loaf for the Bread Pea Soup

Melt the yeast and sugar in 400 ml of lukewarm water. Finely crush caraway and fennel seeds in a mortar, together with all ingredients in a food processor form. Knead with the dough hook for 4-5 minutes at medium speed until a smooth, supple dough. (If you don’t have a food processor, you will have to knead the dough heartily with your hands.) Shape dough into a ball and let rise in a warm place with the lid closed for 2 hours, until doubled in volume.

2. knead the dough on the floured surface and divide into 4 on the spot pieces. Knead each piece of dough from the outside in and shape into balls. Place the dough balls on a lightly oiled baking sheet with the seams facing down, dust lightly with flour and let rise for another 15 min with the lid closed 3. Preheat the oven to 220 degrees (gas 3-4, convection oven 200 degrees ).

Place the bread loaves on the2. Place the loaves on the bottom rack of the oven and bake for 10 minutes. Reduce the heat to 200 °C (gas 3, convection oven 180 °C ) and bake for another half hour.

Remove the loaves and cool on a wire rack.

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