Bread Dough Powder with Anise, Cilantro and Caraway

Mix the yeast with 100 ml of lukewarm water (approximately 3 ounces) and the sugar about 10 minutes until smooth. Let stand. Mix the flour with the salt in a mixing bowl. Add in the yeast water and knead with an electric hand mixture until smooth. Let rest in a warm place about 45 minutes.

Cook the hops for about 3 minutes in 40 ml of water (approximately 1 ounce). Leave covered to cool.

Put the cooled liquid into a bowl and add the wheat bran, spices and kneaded dough.

Mix well. If necessary, add a little water or bran so that the dough is easily malleable. With floured hands, shape the dough into large dumplings and place on a parchment-lined baking sheet. Put in the oven at 180°C (approximately 350°F) to dry out the dough. Let it continue drying in the warm oven with the door open. While drying, the dumplings can be cut in half. The completely cooled dumplings can be crushed or crumbled. Store in a dry place.