Wheat spike bread with turmeric and mixed seeds is beautiful to see on the table but, above all, it’s delicious to eat. Type 2 flour, enriched with wheat germ, gives it an ancient and rustic flavor, while turmeric enhances it with a beautiful golden color. To further enrich this soft and exquisite bread, I added a ready-made seed mix, sesame, flax, sunflower, and pumpkin.
It’s not difficult to make wheat spike bread with turmeric and mixed seeds following my instructions. After letting the dough rise for at least 2 hours, I will show you step by step how to easily shape these delicious rolls into a spike form. And if you liked this recipe, you’ll surely want to make some simple rolls for the kids, so here are soft and tasty rolled oil rolls.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2.75 cups type 2 flour
- 2.75 cups all-purpose flour
- 2 cups water
- 3.25 tbsp olive oil
- 1.5 tbsp salt
- 1 tbsp turmeric powder
- 2 tsp malt (or honey or sugar)
- 1 tsp mixed seeds
- 1 cube compressed yeast (fresh, 24 g)
Steps
1 – In a large bowl, pour the slightly warm water. Dissolve the fresh compressed yeast cube, crumbled, along with the liquid malt, which can be replaced with honey or sugar. Let it rest for 5 minutes, to activate the yeast well.
2 – Add the sifted flours to the water. While roughly kneading the mixture with a spatula, add salt, the seed mix, turmeric powder, and finally the oil.
Let the dough rest for 15 minutes without handling it too much. After 15 minutes, continue kneading in the bowl to make the mixture smooth and homogeneous.
Cover the bowl and let it rise until it doubles in volume; this will take 2 hours.3 – Once the rising time is over, turn the dough onto a floured work surface. With a spatula, divide it into 8 equal parts and form oval rolls.
You can now start shaping the spikes. With a spatula, make a cut in the center, not going all the way through (figure 1), then make four cuts on one side (figure 2) and finish with four cuts on the other side (figure 3).
4 – Place the prepared spikes on the baking tray, keeping them apart. To prevent the rolls from sticking, place a sheet of non-stick paper on the tray.
You can finish with a light brush of oil and a sprinkle of seeds on the surface of the bread spikes.
5 – Preheat the oven to 355/390 degrees Fahrenheit and bake the bread spikes for 20 minutes, on the lowest rack of the oven. Bake the wheat spike bread until lightly golden, then take it out and let it cool.
It keeps for 3/4 days and can also be frozen if desired.
