Sift flour into a large enough bowl, whisk with salt. Crumble the yeast and sprinkle over the flour. Add the lukewarm water. Mix everything with the dough hooks of the hand mixer to a sticky dough. Leave the dough to rise for about 40 minutes in a warm place with the lid on, until it has doubled in size. Finely grind black caraway seeds in a blitz chopper or mortar.
Add the black caraway seeds to the dough form and knead everything together with your hands for about 10
Knead the dough with your hands for about 10 minutes until it comes away from the bowl and is elastic. Cover and let it rise for another 30-40 minutes in a warm place, until the dough has doubled in size.
Knead the dough again heartily for 1-2 min and divide into 14 portions.
Shape each piece of dough individually into a ball on a floured surface, then roll out into a patty about 14 cm dia. Preheat the oven to 250 °C.
Sprinkle enough wheat bran over the tray or spread with parchment paper and place the first unit of patties on it. Cover with a dishcloth and let rise repeatedly for about 15 minutes in a warm place. Then bake the patties in the oven (center) for 10-15 minutes, until their surface is golden and the typical air bubbles have formed inside them. Proceed in the same way with the remaining loaves.
The bread is very suitable for filling, e.g. with felafel, because of the air bubble inside.