Fresh Country Bread

Dissolve the sugar in 150 mL of water in a bowl. Then stir in the yeast. Let it rest for 5 minutes and then stir.

Mix flour and salt in a bowl. Make a well in the middle and add the yeast mixture. Mix with a little flour to form a pre-dough. Cover the bowl and let the dough rise for 20 minutes.

Pour in half of the remaining water and the oil. Mix everything into a firm, moist dough. Add water if necessary. Knead the dough on a floured work surface for 10 minutes.

Place the dough in an oiled bowl and coat it in the oil. Cover and let rise in a warm place for 1 to 2 hours until doubled in size. Knead out the air and let it rise for another 10 minutes.

Divide the dough into 3 parts and roll each part into a thick rope. Intertwine the 3 strands and press the ends together. Place on a floured baking tray, cover with a cloth, and let rise for 45 minutes until the dough has doubled in size.

Preheat the oven to 220°C. Brush the dough with oil and sprinkle with poppy seeds. Bake in the oven for 40 minutes, until the bread is golden brown and sounds hollow when tapped on the bottom. Let cool down.