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1) Place the flour, yeast, salt, and grnd cumin in a large mixing bowl.
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Blend well.
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Add in the water and mix the dough for 2-3 min, till all the water is absorbed and proportionately distributed.
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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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If they do, mix a few min more, or possibly add in a little more water and mix again.
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2.
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Let the dough rest 5 min.
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Now sprinkle 1 or possibly 2 tbsps.
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flour over the dough and knead, either in the bowl or possibly on a lightly floured surface for 5-10 min, till the dough is smooth and elastic and only slightly sticky.
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Add in more flour if needed (e.g.
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in humid weather).
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Let the dough rest for 2 min more.
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3.
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The dough should now be very smooth and easy to handle.
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Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or possibly large plate, and let rise at room temperature for at least 3 hrs; the dough should almost triple in size.
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4.
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Flour the top of the dough lightly, punch it down, and remove the dough from the mixing bowl.
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Form the dough into a rectangular loaf and place in a well greasad loaf pan, 9-1/4 in.
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by 5-1/4 in.
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by 2-3/4 in.
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Cover with a towel and let rise 1 hr., till nicely risen.
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5.
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Bake in a preheated 400 degree oven for 35 min, till browned on top; the bottom of the bread should sound hollow when tapped with the finger.
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Let the bread cold, then serve.
