pane al cumino nero

Black cumin bread


pane al cumino nero

Black cumin bread

The black cumin rolls taste very good if you cover them with a hearty topping. Or as a side dish with hummus.
Prep Time 10 mins
Cook Time 30 mins
1 hr
Total Time 1 hr 40 mins
Servings 30 rolls


  • 1 kg wheat flour
  • 7,5 dl lukewarm water
  • 20 g salt
  • 50 g yeast
  • 20 g honey
  • 2 Tbsp black cumin seeds
  • 1 Tbsp olive oil


  • Preheat the oven to 200°C.
  • Mix flour, yeast, black cumin, salt, honey and olive oil in a bowl.
  • Then add the water and knead everything together to a soft dough. Cover the dough in a bowl with a damp cloth to prevent it from drying out too much. Then let the dough rise to the double (1-2 hour). On a floured work surface divide the dough and form small rolls. Place the rolls on a baking tray covered with baking parchment and bake for about 30 minutes.
  • Instead of small rolls you can of course bake a whole bread, just like I did. In this case the baking time is extended to about 45 minutes. The bread is fully baked when it sounds "hollow" when you knock on it.

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