Instructions: Combine Sourdough sponge, Salt, Water, Parmesan cheese, Cumin seeds, and Butter in your work bowl, mix. Add flour gradually until you have the proper consistency. Knead well (until gluten has formed). Let rise in covered bowl until about doubled in bulk, or until a wet finger poked 1/2 inch into dough leaves a pock mark. Knead again, to remove gas bubbles. Let dough rest briefly

while the a) pans are buttered, or b) your bake stones are properly dusted with corn meal. Form into loaves/shapes, and place in/on baking article. Let rise until about doubled in bulk. Place a pan of water on bottom of oven. Preheat oven to 375. Bake for 45 minutes, or until loaves sound hollow when rapped on the bottom.

The taste of this cumin bread is a slightly chili-ish flavor but not spicy or hot...the cumin flavors the bread with out overpowering it. Real good also with

a hearty bean dish.

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