Koulouri (Daktylia - Finger Bread)

• • --- 500g flour (420g rustic flour, 80g whole wheat)
• • --- 1 sachet (11g) dry yeast
• • --- 1/4-1/2 teaspoon mastic, freshly ground or powdered
• • --- 1 teaspoon mahlab, freshly ground or powdered
• • --- ½ teaspoon cinnamon
• • --- ½ teaspoon crushed aniseed
• • --- 1 teaspoon (10g) salt
• • --- 2-3 tablespoons olive oil
• • --- 330g water
• • --- 100g sourdough starter (active or inactive), optional
• • --- 1 tablespoon honey

For the topping

• • --- Boiled sesame seeds
• • --- Nigella seeds
• • --- Aniseed

1. 1. In a large bowl, combine the flour, yeast, mastic, mahlab, cinnamon, aniseed, and salt, and mix well. Then, add the olive oil and 'ryziazoume' (rub it in). This means rubbing with your palms until coarse crumbs form.
2. 2. Push the flour to the sides, creating a well in the center. Add the water, sourdough starter (if using), and honey into the well. Gradually incorporate the flour from the sides and knead until the dough no longer sticks to the bowl. If it's still sticky, let it rest for 5 minutes and then continue kneading.
3. 3. Let the dough rise until it has almost doubled in size. Once doubled, roll it out and coat it in the mixture of sesame seeds, nigella seeds, and aniseed.
4. 4. Cut the dough into strips and join them by twisting the pieces together, forming the 'daktylia' (finger bread) shape. Place it on a baking tray lined with non-stick parchment paper and let it rise again.
5. 5. Bake in a preheated oven at 220°C with a tray or container of water placed on the bottom rack for 15 minutes. Then, reduce the temperature to 180°C and bake for another approximately 30 minutes.