Cumin bread, a bread that will win you over at the first bite as the cumin gives your preparations a unique flavor, which pairs perfectly with both savory and sweet dishes.
Cumin bread is easy to prepare, the dough is made in a bowl without the need for a stand mixer, just a spoon.
In the recipe, you will also find the procedure for cooking in the multicooker.
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 1 loaf
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for cumin bread:
- 1 1/4 cups Manitoba flour
- 1 cup whole wheat flour
- 1 1/4 tsp dry yeast
- 4 tbsp extra virgin olive oil
- 1 tsp cumin seeds
- 3/4 tsp fine salt
- 1 cup minus 2 tbsp warm water warm water
Tools
- 1 Bowl
- 1 Non-stick baking tray
- 1 Spoon
Steps for preparing whole wheat cumin bread:
In a large bowl, place the Manitoba flour and the whole wheat flour, mix well and add the dry yeast, combining it with the flours.
Add the extra virgin olive oil and the warm water (do not add all the water, keep 2 tablespoons aside as not all flours absorb liquids the same way), start stirring the ingredients well, when they start to blend, add the salt and cumin seeds.
Transfer the mixture onto a lightly floured board with whole wheat flour, knead the dough well until it is smooth and homogeneous, form a small loaf and let it rise for 2/3 hours (until it doubles in volume).
After the time has elapsed, transfer the dough onto the board, shape it into a loaf, and place it on a non-stick baking tray, let it rise for another 30 minutes.
Make cuts on the bread and sprinkle the surface with cumin seeds.
Bake in a preheated oven at 392°F for about 30 minutes, until nicely golden.
When the bread is baked, transfer it to a rack (this way air can also circulate underneath and it dries well).
You can also bake the bread in the multicooker, for the rising process you can do it in the pot with the fermentation program for 60 minutes, it should almost double in volume, if not, increase the times.
Make cuts on the bread and for the baking:
put the lid on the multicooker pot, valve open, OVEN menu at 284°F for 40 minutes.
Then switch off the pot and put the oven lid on for 10 minutes at 392°F.
If you don’t have the oven lid continue baking for another 10 minutes, bringing the total to 50 minutes.
We recommend reading the recipe for HARD WHEAT BREAD IN THE MULTICOOKER, using the cumin bread recipe but the cooking times and procedure of the hard wheat bread.
FAQ (Frequently Asked Questions)
How many days can I store it for?
You can store it for 4/5 days in a paper bread bag and then in a plastic bag.
You can freeze the bread (it’s better if you slice it beforehand).
