Poppy Seed Bread

Mix the yeast with 2 tablespoons of lukewarm water and the sugar. Mix the flour with the semolina and salt in a bowl. Make a well in the middle and pour in the yeast water. Cover the bowl and let rise about 15 minutes in a warm place.

Add the oil to the dough and slowly add up to 300 ml of lukewarm water (approximately 10 ounces) while kneading. The dough should be soft and well detached from the bowl. Cover and let rest again for 1 hour.

Vigorously knead the dough, halve and roll out on a floured surface to strands of about 2 cm in diameter (approximately 2/3 inch). Rotate the strands around each other and press the ends together. Line a baking sheet with parchment paper and put the strands on it in a tree shape (with circular treetop and roots). Cut the "treetop" with a knife to make somewhat uneven. Cover with a cloth and let it rest again for about 30 minutes.

Preheat the oven to 200°C convection (approximately 400°F). Brush the bread with a little water and sprinkle the treetop with poppy seeds and cornmeal. Bake until golden brown, about 45 minutes. Remove and let cool on a wire rack.