1 teaspoon of cumin, another fennel and another aniseed
a little milk
For the oven tray
Sprinkle a baking sheet with flour. Sift half of the flour in a dish. Mix the baked sourd dough with the water and the pressed yeast crumbles and kneads well with the flour.
Let stand covered overnight in a hot place. Working the salt, half the spices and the rest of the flour sifted with the sourdough. Divide the dough into three equal parts. Two-part make eight equal pieces.
With the third part make a strip, roll it in the shape of a conch and place it in the center of the floured tray. With the small parts of dough form strips of 20 cm long, place them around the tail face and roll the tips a little inwards (depending on the model of the top photograph).
Heat oven to 250 degrees. Paint the surface of the bread with the milk and sprinkle the rest of the spices over. Cook bread 25 minutes in the bottom of the oven.
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