John Myers
Spicy White Bread
The perfect spicy white bread recipe with a picture and simple step-by-step instructions.
- 500 g Wheat flour
- 1 cube Yeast
- 1 tsp Salt
- 1 tbsp Sugar
- 1 tbsp Fennel seeds
- 1 tbsp Coriander seeds
- 250 ml Lukewarm water
- Dissolve the yeast in lukewarm water. Mix the flour together with the salt and place in a bowl. Make a well in the middle and add the sugar. Coarsely crush the fennel and coriander in a mortar and add to the flour and then add the dissolved yeast and knead everything long and well into an elastic dough – either with a food processor or by hand. You should knead for 15 minutes, the longer you knead the dough, the better the bread.
- Now cover the dough and let it rest for about 1 hour until the volume has doubled. Dust a proofing basket with flour, knead the dough again vigorously and place in the proofing basket and cover again for 30 minutes.
- Preheat the oven to 220 degrees. Line a baking sheet with parchment paper and now carefully tip the bread out of the proofing basket onto the sheet. Now brush the bread with water and cut several times at an angle with a sharp knife and then put it in the oven. And before you close the oven door, pour a small bowl of cold water into the bottom of the hot drip pan so that it immediately creates a gush that makes it crispy.
- Bake the bread for 35-40 minutes. The bread is good when it sounds hollow when you knock on it from below.
- If you don’t have a proofing basket, simply form a loaf of bread and it works the same way.
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