A spice bread is very versatile
Just like many other people I also had more time at home lately, so I cleaned up my supply closet.
I found several different kinds of flour, such as amaranth, chickpea and chestnut. So I baked bread with them.
And since I do nothing without spices, I baked a turmeric bread.
I added some half white flour because the other flours are not very glutinous and if I use only those, the bread remains more crumbly.
Buckwheat flour also goes very well with it. Its somewhat rustic taste adapts very well to the slightly bitter and earthy taste of turmeric.
It tastes great with hearty spreads, for example with olive tapenade or dried tomatoes.
For 500 g flour, you can calculate 2 – 3 teaspoons of turmeric.
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. Enjoy!
Have you ever made turmeric bread?
Here the recipe for about 30 buns or one bread
- 500 g flour whichever you like
- 10 g salt
- 3 dl water
- 20 g yeast
- 2-3 tsp ground turmeric
- 1 Tbsp olive oil.
- Preheat the oven to 200°C.
- Mix flour, yeast, turmeric, salt 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.