Sour Milk Bread

Germ in the lukewarm water melt syrup, caraway seeds and salt slightly (!) Warm. Pour the soured milk into a bowl, fold in the syrup and yeast.

Add about 3/4 of the flour and work into a smooth dough. Cover and let rise in a warm place for at least 20 minutes. On a floured surface, knead heartily with the remaining flour and shape the dough into three elongated loaves, place each on a greased and floured baking sheet and rise for 30 minutes.

Bake the loaves one at a time in the oven at 175 °C, brushing 2-3 times with a syrup-water mixture.

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