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Cumin_Bread

Cumin Bread

With a subtle flavor of cumin, this bread is a spin on the traditional white bread recipe.
5 from 1 vote
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 1 loaf
Calories 771 kcal

Ingredients
  

  • 3.5 cups approximately 435 g All purpose flour
  • 1 package 2.25 tsp Active Dry Yeast
  • 1.5 tbsp Granulated White Sugar
  • ½ tbsp Salt
  • 1.5 tsp Cumin
  • 2 tbsp Olive Oil
  • 1 cup + 2 tbsp Water at 120-130 degree Fahrenheit

Sprinkles (See Recipe Notes)

  • 1-2 tsp Milk
  • 1-2 tbsp Oats

Equipment Required

  • Large Mixing Bowl
  • Loaf Pan
  • Small bowl
  • Measuring Spoons and Cups
  • Thermometer optional, but preferred
  • Pastry Brush 2
  • Parchment Paper make sure it can be used at 425 degree Fahrenheit
  • Cling Film
  • Rolling Pin
  • Aluminum Foil to tent the bread

Instructions
 

Mixing the Ingredients

  • In a small saute pan, dry roast the cumin seeds for a few seconds to bring out their flavor.
  • Prepare your loaf pan. Please refer this to learn how to line your loaf pan.
  • Mix (approximately) half of the flour, cumin seeds, sugar, yeast and salt.
  • Add the olive oil.
  • Make a small well in the flour mix and add water. Mix well. The dough will be very sticky.
  • Add the rest of the flour a little at a time and make a soft and easy to handle. At this point, the dough should not be sticky.

Kneading

  • Knead this dough for about 8-10 minutes over a flat surface. Brush with oil and place in a well greased bowl.

Let it Rise

  • Cover the bowl with cling film.
  • Let the dough rest in a warm place for about 60 minutes and rise to double it's volume. The dough will look bloated and you will see air holes at the top. When you make a small indentation with your finger, the indentation will not fill back up.

Shaping the Loaf

  • Punch the dough down and release all the air trapped inside.
  • Lay on a flat surface and roll into a rectangle. (The length of the rectangle should be approximately 3 times the width of the loaf pan and the width of the rectangle should be a little less than length of the loaf pan)
  • Fold the shorter side of the rectangle and bring it to the middle as shown in the picture below.
  • Starting at the top of the fold, roll the rectangle into a loaf. Pinch the edges together. Also press each of the ends together to seal the sides.
  • Place the shaped loaf into the prepared loaf pan and press the loaf down to fit snugly in the loaf pan.
  • Brush with milk (you can also use egg wash instead of milk) and sprinkle oats on top.

Second Rise

  • Let the shaped loaf rise in a warm place for about 30 minutes or till the dough reaches the brim of the loaf pan.

Baking

  • Place the oven rack in the low position, so that when you place the loaf pan on the rack, the top of the loaf would reach the center of the oven.
  • Preheat the oven to 425 degree Fahrenheit (220 degree Celsius). (See Recipe Notes)
  • When the loaf has risen to the brim of the loaf pan, bake the bread for about 25-30 minutes.
  • Cool to room temperature on a wire rack before slicing.

Notes

1. Preparation time includes the rising time (first & second).[br]2. Preheat the oven as soon as you have shaped the loaf. This gives the oven time to reach a uniform temperature by the time the loaf has risen for the second time. [br]3. I have used milk wash in this recipe. But you can also use egg white (mixed with a pinch of salt and 1 tsp water) to brush. Then top it with either Oats or Sesame Seeds.[br]4. I always fresh yeast and the dough has not failed to rise even though I do not proof it in this recipe. But if you are doubtful, you can definitely proof it.