Ater baking a few cakes, I thought, why not bake bread?! I turned to aayisrecipes.com and decided to try her Cumin Bread.
I modified the recipe slightly. Here's the recipe:
To 1 cup warm water, add 1 tbsp unsalted butter (room temperature), 1/2 tsp sugar, 2 tsp olive oil and 2 and 1/4 tsp (1 packet) of active dry yeast.
Set aside for 10 minutes till yeast turns frothy.
Add 1 tsp roasted cumin seeds, 1 tsp salt, 1 and 1/2 cups whole wheat flour, 1 and 1/2 cups all purpose flour. [ The original recipe calls for 2 cups all purpose flour and 1 cup wheat flour].
Knead really well, adding a little water if necessary. Cover and set aside in a vessel greased with oil, for 2 hours. The dough will almost double in size.
Using a rolling pin, roll the dough into a rectangular shape.
Starting along one side, roll up the dough into a loaf, pinching the seams to hold the loaf together.
Roll over so that the seams are at the bottom. Apply olive oil around the loaf, cover and set aside for an hour. The loaf will increase in size.
Make slits on top.
Bake at 500 F for half an hour. Shilpa suggests adding butter after 15 mts and baking for another 15mts. I skipped the butter and the bread did not turn all that brown. But I have no complaints!
The bread turned out very tasty. Like Shilpa calls it, 'crusty on the outside, soft on the inside'.
Sending the entry to The YeastSpotting event.
On another note, MD was nice enough to shower the Sunshine Blog award on apycooking.
I would like to pass this award to all the new food bloggers, who started their blog in 2010, adding more sunshine to the blogworld! If you are one of them, please accept this award.