(*) makes 2 round loaves of 20 cm ø.
In a small baking bowl, gently melt the yeast and sugar in the warm water (1). Stand for about ten minutes until the mixture foams.
In a large, shallow baking bowl, mix the groats (1) with the flour, salt and cumin. Press an indentation in the center. Pour in the yeast mixture and the warm water (2). Mix with your hands and add enough of the water (3) in a leisurely manner to form a soft dough. When it comes away from the baking bowl, continue kneading on a lightly floured board for ten to twelve min until it is smooth but still slightly sticky to the touch. Form into a ball and rest for two to three min. Now knead heartily for another minute.
Divide the dough in half, shape into two balls and brush with a little oil. Sprinkle two baking sheets with the barley meal (2). Place a ball of dough on each baking sheet and gently press flat to form a fifteen-centimeter disk. Cover with a clean dishcloth and let rise for one to one and a half hours at about 25 degrees without drafts, until the dough has doubled in volume.
Preheat the oven to 230 °C. Prick each loaf three or four times with a wooden stick. Bake on the middle rack for twenty to twenty-five minutes until golden brown.
(**) Heat a cast iron or possibly coated frying pan and toast the seeds over medium heat, stirring throughout, until they give off an intense fragrance. Beisei