Belokranjska pogacha

Ingredients for 1 servings:

• 40 g yeast
• 100 ml water
• 1 tsp, heaped salt
• 900 g flour
• 1 tsp, heaped sugar
• 1 tsp, heaped salt
• 50 ml oil
• 250 ml water, warm
• 1 egg(s)
• some caraway, whole
• some anise
• some salt, coarse

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours

Bread from Slovenia

Dissolve the yeast in 100 ml of water and add a teaspoon of salt. Let it rest in the refrigerator for at least 5 hours and no more than 48 hours. Mix the flour with 1 teaspoon of sugar and 1 teaspoon of salt, add the oil, 250 ml of water, and the yeast mixture, and knead everything into a dough. Let it rise for 1 hour. Preheat the oven to 180°C (top and bottom heat). Shape the dough into a rectangle and place it on a baking sheet. The center should be 2 cm higher than the edges. Use a sharp knife to cut squares into the dough, right down to the base. Do not cut the edges. Brush the bread with beaten egg and sprinkle with caraway seeds, anise, and coarse salt. Bake for 15-20 minutes.