After a long break, I am baking along with the #Breadbakers. This month is being hosted by Mireille - a dear friend and a versatile cook blogging at who can whip up stuff ranging from a traditional South Indian Pal Payasam (Milk Rice Pudding) to a Mexican Enchilada and pretty much everything in between. For this month's theme, she has asked us to make naturally coloured breads.
My first thought was a beetroot bread that I had bookmarked but I couldn't get my hands on fresh and juicy beets. I did make the Coriander Cumin bread which was adapted from here, we loved the Indian twist to the savoury bread. Thanks Mir, for a lovely theme. We had this warm on the first day and the next day with slices that went well with a Vegan roasted bell pepper-sesame dip (recipe coming soon!)
Prep time - 20 mins | Rising time : 1 hour 30 mins + 45 mins | Makes : 2 medium loaves
Coriander Cumin Bread - Vegan
Ingredients: (1 cup = 200 ml)
Bread flour - 1.5 cups
Wholewheat flour - 1/2 cup
Instant yeast - 7 grams (1 sachet)
Vital Wheat gluten - 2 tsp (optional but recommended)
Warm water - 3/4 cup + 2 tsp (or as needed)
Olive Oil - 2 TBSP + 1 tsp for greasing
Sugar - 1 tsp
Roasted cumin - 1 TBSP
finely Chopped coriander leaves / cilantro - 4 TBSP
Chilli flakes - 1 tsp
Salt - 1/3 tsp
Method:
- Proof the yeast in a mixture of warm water + sugar and stir till sugar dissolves. Let it stand for 15 mins undisturbed till yeast blooms.
- In a stand mixer, add the flours, gluten, proofed yeast, salt, spices, cumin, coriander leaves, oil, chilli flakes, mix well. Mix to a shaggy dough with a wooden / blunt spoon and let it sit covered for 10 mins (this helps gluten formation).
- Now knead till a smooth and non-sticky dough develop - about 10/12 minutes by hand or 8-10 mins in a stand mixer. Grease the bowl of a stand mixer and place the dough in it.
- Cover with a damp kitchen towel / cling wrap and let it rise till doubles (about an hour or 90 mins)
- Once risen , punch it down slightly and shape into loaves and place on greased baking tray. Cover again for rising slightly.
- Towards the end of the 2nd rise, preheat oven to 190 C. Make slightly deep slits with a sharp serrated knife on the risen loaves.
- Bake for 22-24 mins or till they sound hollow. Let them cool.
- slice and serve
Let's check what the other #Breadbakers have dished out this month:
Naturally Colorful Breads List by #BreadBakers
- Butternut Brioche - All that's Left are the Crumbs
- Cheesy Kale, Tomato and Chile Focaccia - Karen's Kitchen Stories
- Coriander Butterflake Bread - Gayathri's Cook Spot
- Coriander Cumin Bread - Sizzling Tastebuds
- Feta Sun Dried Tomato Quick Bread - Food Lust People Love
- Low Carb Turmeric Latte Scones - Palatable Pastime
- Purple Yam Sweet Potato Bread - The Schizo Chef
- Spinach Beetroot Wheat Bread - Anybody Can Bake
- Spinach Sandwich Rolls - Cook's Hideout
- Tangzhong Method Spinach Bread - Sneha's Recipe
- Turmeric and Garlic Pull Apart Bread - Mayuri's Jikoni
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.
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ReplyDeleteLove those green flakes in the crumb, Kalyani! Bet your lovely loaves smelled divine as they baked!
ReplyDeleteThese loaves sound wonderful! I love the dimensions in the slices!
ReplyDeleteWhat a pretty looking loaves Kalyani. Love the addition of cilantro and cumin seeds - must have added so much flavor to the bread.
ReplyDeleteLovely coriander and cumin loaves, get the feeling I can smell the cumin. I love baking such savory breads to go with a soup.
ReplyDeleteWhat a lovely Bake. I love baking such rustic healthy breads.
ReplyDelete