Cumin-Coriander Breads
The flour I used for this recipe is Semolina. Semolina is a type of flour made from durum wheat and is most commonly used in Italy. This is why people refer to it as pasta or macaroni wheat, because semolina’s number one use is in the making of pasta or couscous. But it can be used for bread as well. Semolina gives a beautiful golden colour and a extra tasty crust!
These cute breads are nice with bean-based spreads such as hummus or a herby lentil dip. It also works perfectly with chutneys combined with yoghurt and grilled vegetables. Delicious!
You can make a big amount and easily freeze some so you always have a great start for a lunch.
Dough
Filled baby
Baked golden babies
Ingredients (6 hamburger sized pieces):
550 g of semolina flour
1 package of yeast (7 g)
15 g sugar
30 g sunflower oil
7 g salt
300 g warm water
1 tablespoon of cumin seeds
1 tablespoon of coriander seeds
Directions:
Roast the cumin and coriander seeds until you start to smell them and crush the seeds in a mortar.
Combine the flour, sugar, and yeast in the bowl of your stand mixer or kenwood and give it a quick mix.
Mesure your oil and warm water and dissolve the salt in this mixture. Slowly add this to your dry ingredients in the Kenwood.
Knead this mixture +/- 10 minutes until it forms a elastic dough.
Form a round dough and place this in a lightly oil covered bowl.
Cover the bowl with plastic foil, and let the dough rise for 1-2 hours in a warm place (e.g. near a warm stove or in a warm oven at 30°C). It needs to double in size.
If you’re ready to make the breads make sure to flour your work surface! Push all the air out of the dough, divide the dough into 6 equal pieces and roll them into balls.
Place the balls on a baking sheet and cover with a towl. Let them rise again for 30 minutes.
Bake the breads for 13-15 minutes in a preheated oven at 180°C, till they colour deep golden brown.
Remove the plate from the oven and place the buns on a cooling rack.
Dig in while they are still hot!
Nina Beckers
