Put the flour in a bowl. Mix the yeast with a little warm water and let it rest for a few minutes with a pinch of sugar.
Add all the spices and the remaining ingredients to the flour and knead with the yeast and warm, almost hot water for at least 4 - 5 minutes using the dough hook of the hand mixer or the food processor.
The dough shouldn`t be too thin, rather a little firmer. If necessary, adjust the consistency with water or flour. Now cover the dough and let rise for about 30-40 minutes.
Placing the covered bowl in the oven and turning on its lights has proven very practical for me. You can also let the circulating air run briefly at 50 ° C. The temperature should not exceed 40 ° C.
When the dough has expanded to about twice its size, sprinkle it with flour and shape it into a ball on a baking rack lined with baking paper. Avoid kneading too much, if possible. If the consistency is right, it slowly runs a little wide and forms a nice round loaf.
If you like a smooth crust, you can brush the loaf with milk, if you like it more rustic, sprinkle some flour on it. Optionally, you can also sprinkle grains or oat flakes over it after the milk has been painted.
Finally, cut into the dough. At least 3 cuts should be made, approx. 1 - 1.5 cm deep. I prefer 6 crossed cuts, it looks great. Now cover the dough again and place in a warm place.
Now slide a baking sheet with 2 liters of water onto the bottom rail of the oven. Preheat the oven to 250 ° C fan oven.
The bread should have risen a little in the meantime. Bake on the middle rail for 5 minutes at 250 ° C circulating air and then spray with water. Then reduce the temperature to 200 ° C for 10 minutes and spray the loaf again. Finally bake at 180 ° C for another 30 minutes.
The finished bread should then cool on the wire rack. Remove the parchment paper as soon as possible.
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