Make a
starter for sour dough as described in the recipe with some of
the dark wheat flour. When the starter is ready (after a few days) add the rest
of the ingredients, and as much water as is needed to form a nice supple dough.
Form a big loaf or two smaller ones. Sprinkle some seeds on top. Let the bread
rise for three hours. Bake 45 minutes
at 200 degrees.
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Put flour, honey,
salt, yeast, 1 egg, 1 egg white, oil and 1 tablespoon poppy seed together
and add 250 gram water. Knead for ten minutes, allow the dough to raise one
hour. Divide the dough into three portions and braid them together. Brush
the top with the remaining egg yolk and sprinkle the remaining poppy seeds
over. Allow the bread to raise another hour. Bake 35 minutes at 200 degrees.
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