The region of Bela Krajina in Slovenia was slightly off our route but we cannot leave out these delicious aromatic bread buns.
- 500 g white wheat flour, t450 / t500
- 300 ml milk, warmed to 38ºC
- 2 (55 g) small eggs
- 25 g yeast
- 2 tsp coarse sea salt
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp sugar
Dissolve 5 grams of yeast in 100 ml lukewarm milk, add 1 teaspoon of sugar and 2 tablespoons of flour, whisk into a smooth mixture, cover with a damp cloth, leave for 8 hours.
Dissolve remaining yeast in remaining milk. Sieve remaining flour into a large bowl, add egg, yeast mixtures and a large pinch of salt.
This is a sticky dough. Knead for ten minutes to produce a smooth dough. Leave to rise for 45 minutes, degas, rest for 30 minutes.
Grease a baking tray.
Roll out the dough into the shape of the tray, place in the tray, and allow the dough to spring back from the edges. Leave to rise for 90 minutes.
Preheat oven to 240ºC.
Whisk egg, brush the top of the dough with the egg wash, sprinkle with cumin seeds and sea salt.
Cut the dough into 4 centimetre squares.
Bake at 220°C for 20 minutes, until the surface is golden brown and crispy.
Dough temperature 24ºC.