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1
Place the flour, yeast, salt, and ground cumin in a large mixing bowl.
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2
Blend well.
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3
Add the water and mix the dough for 2 to 3 minutes, until all the water is absorbed and evenly distributed.
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4
The dough will be damp and very sticky, but no internal dry areas should appear by the end of the mixing.
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5
If they do, mix a few minutes more, or add a little more water and mix again.
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6
Let the dough rest 5 minutes.
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7
Now sprinkle 1 or 2 tbsps.
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8
flour over the dough and knead, either in the bowl or on a lightly floured surface for 5 to 10 minutes, until the dough is smooth and elastic and only slightly sticky.
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9
Add more flour if needed (e. g. in humid weather).
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10
Let the dough rest for 2 minutes more.
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11
The dough should now be very smooth and easy to handle.
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12
Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours; the dough should almost triple in size.
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13
Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl.
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14
Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9 1/4 in.
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15
by 5 1/4 in.
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16
by 2 3/4 in.
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17
Cover with a towel and let rise 1 hr., until nicely risen.
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18
Bake in a preheated 400F (200C) oven for 35 minutes, until browned on top; the bottom of the bread should sound hollow when tapped with the finger.
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19
Let the bread cool, then serve.
