In a deep bowl, mix all the dry ingredients. Pour in the warm water and knead a dough - it will be quite wet and loose, but still workable.

Shape the dough into a ball and set it in a warm place for 1 hour. During this time it should rise well and become bubbly.

Turn the dough out onto a generously floured counter and shape it by hand into a rectangle. Dust the top of the sheet generously with flour too.

Fold the top edge lengthwise to the middle, then fold up the bottom edge and pinch the seam firmly - you'll get a bread log.

Cut the log with a knife into pieces about 3 cm wide and unfold them cut-side down. Transfer the rolls to a floured baking sheet and let them proof for another 30 minutes.

Bake in a preheated 210-230°C oven for 20-25 minutes, placing a bowl of boiling water on the oven floor for steam. Let the finished rolls cool. Enjoy!