Peasant Bread

1. 1

   Place the yeast and cumin in a large bowl.

2. 2

   Stir in 1/3 cup of the water until the yeast is dissolved.

3. 3

   Stir in the remaining 1 1/3 cups water.

4. 4

   Stir in 2 cups of the flour and the salt.

5. 5

   Gradually stir in the remaining flour.

6. 6

   Turn the dough out onto a floured surface and knead for 10 minutes.

7. 7

   Place the dough in a large, clean, lightly oiled bowl.

8. 8

   Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour.

9. 9

   Punch down the dough, knead for 5 minutes and divide in half.

10. 10

    Sprinkle a large baking sheet lightly with cornmeal.

11. 11

    Shape the dough into 2 round balls, flatten them slightly and place on the baking sheet.

12. 12

    Cover with a towel and let rise until doubled, about 40 minutes.

13. 13

    Preheat the oven to 425 degrees.

14. 14

    Bake until the loaves are nicely browned and make a hollow sound when tapped on the bottom, about 40 minutes.

15. 15

    Place on a rack to cool.

* Per serving · 4 servings · Values may vary.

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