Home Made Spiced White Bread with Fennel, Mustard Seeds and CorianderPosted on in Recipes, Vegetarian & Soups
There are few things more satisfying (at least from a cooking perspective) than baking bread. It is definitely one of those skills that you will get better at over time but it’s not that hard to make something that will fill the house with a wonderful aroma and you can just get stuck in to a warm slice smeared in butter!
1 kg Strong White Flour
3 x 7g Dried Yeast
1 Tbs Seasalt
3 Tbs Sugar
1 Tsp Fennel Seeds
1 Tsp Yellow Mustard Seeds
1 Tsp Black Mustard Seeds
1 Tsp Onion Powder
650ml Tepid Water
1. Tip out all the flour on to a clean surface and make a well in the middle. Pour in half the water and add your sugar, yeast, sugar and salt. Mix it around with a fork then with your fingertips start to combine the flour. Keep adding the rest of the water until totally combined.
2. Knead the bread for a good 5 minutes until the dough has become smooth and springy. Its should spring back if you poke your finger in.
3. Make a large ball with the dough and place in a bowl and cover with cling-film and allow to prove for at least an hour in a warm place until at least doubled in size. When the dough is proving dry fry the spices for a few minutes then grind in a pestle and mortar.
4. Take out the dough and knock out all the air for about 30 seconds. Now add your spices. Shape however you desire and place on a floured baking tray to prove for a second time, again covered in cling-film for about 30 minutes. In the meantime pre heat your oven to 180 degrees.
5. Take off the cling-film, slash the dough a few times and sprinkle with flour. Carefully place the bread in the oven and cook for 35-40 minutes. Take the bread out and tap the bottom. It should sound hollow. If it doesn’t put it back for a few more minutes.
6. Let the bread cool for at least 30 minutes then get stuck in.