4-4 1/2 cups flour
1 package active dry yeast (2 1/4 teaspoons)
1 tablespoon fennel or coriander seeds, crushed
1 tablespoon sugar
1 teaspoon salt
1 1/2 cups warm water (120°-130°F)
2 tablespoons oil
1 egg white
1 tablespoon water
coarse salt
mustard for dipping

Heat oven to 425°F. Grease baking sheets. Stir together 1 3/4 cups flour, yeast, fennel, sugar and salt. Add water and oil. Beat on low 30 seconds then on high 3 minutes, scraping sides of bowl. Stir in as much remaining flour as possible. Turn out onto lightly floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic, about 6-8 minutes. Shape into ball. Cut in half. Cover and let stand 10 minutes. Roll each half to 13 inch square on lightly floured surface. Cut into roughly 3x3 inch shapes with floured cookie cutter. Arrange on prepared sheets 2 inches apart. Combine egg white and water. Brush mixture over cutouts and sprinkle with coarse salt. Bake 12 minutes till golden brown. Remove from sheet to cool on racks. Serve with interesting mustard.