Cumin plaits

50 g yeast for sweet dough
100 g margarine
5 dl water
1/2 dl Dansukker Bread Baking Syrup
1 tsp salt
1 dl sesame seeds
1 dl crushed buckwheat
3 dl grated Västerbottenost (or other hard, well-aged cheese)
1 tbsp ground cumin
About 13 dl rye flour/wheat flour mix

Glaze
1 egg
Whole cumin
Salt flakes

Crumble the yeast into a bowl. Melt the margarine in a saucepan on the stove. Add the water and heat to 37°C. Add to the yeast and stir until the yeast has dissolved. Add the syrup, salt, sesame seeds, cheese and cumin. Work in the flour gradually until the dough no longer clings to the sides of the bowl. Cover with a tea towel and leave to rise for 30 minutes.

Put the dough on a floured worktop and knead until smooth. Divide the dough into two equal pieces and shape them into lengths. Cut each length into 12 pieces and roll each piece out to a length of about 60 cm. Fold each length in half and twist until it forms a plait. Place the plaits on a parchment-lined baking sheet. Leave to rise for 30 minutes.

Brush the plaits with lightly beaten egg and sprinkle with cumin and salt flakes. Bake in the centre of the oven at 250°C for approx. 10 minutes. Leave to cool on a rack under a tea towel.