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
- 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
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
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 firstname.lastname@example.org.