I wanted to make an intriguing bread this week and came across this recipe which I have adapted to suit my tastes. I love spicy and sweet combined and this basic bread mixture, with its blend of flours, fruit, seeds and spices gives an interesting texture and lovely flavour.
You will need
300 g (10 oz) strong white flour
1 tablespoon plain wholemeal flour
2 teaspoons fast action dried yeast
1 teaspoon salt
2 teaspoons sugar
1 tablespoons nigella seeds (you could use black onion seeds)
1 tablespoon cumin seeds
¼ ground cumin
2 teaspoons ground coriander
¼ teaspoons dried chilli flakes
50 g (2 oz) chopped dried apricots (you could use dried mango/ pineapple)
2 tablespoons vegetable oil plus extra for oiling the loaf tin
200 ml (7 fl oz) hand hot water.
First grease a 500 g (1 lb) loaf tin.
Place the flour, yeast, salt, sugar and spices into a bowl and stir to combine. Add the hand-hot water with the oil and combine to form a stiff dough.
Knead the dough on a clean surface for 10 minutes, then add the dried apricots.
Cover the dough, in a bowl, with a clean tea towel and leave in a warm place to rise for about 45 minutes.
Knock back the dough, form into a loaf shape and place in the tin. Leave again, covered, to rise for a further 45 minutes until it has doubled in size.
Place into a pre-heated oven, 200°C (400°F), Gas mark 6 for 20 – 25 minutes until the loaf is golden and sounds hollow when knocked. Remove from the oven and transfer to a wire rack to cool. Serve cut into slices and spread with butter.