Alexanders Seed Bread
A simple, lightly spiced bread which is perfect with savory accompaniments.
- 1 heaped tbsp Alexanders seeds
- 500 g white or wholemeal flour (or half and half)
- Pinch of sea salt
- 1 tsp quick yeast
- 1 tsp sugar or honey
- 400 ml warm water
- 15 ml olive oil (optional)
Roughly grind or chop (you want some texture, not a powder) the Alexanders seeds in a seed grinder or pestle and mortar. You may find them easier to grind if you dry roast them first (140°C for 10-20 minutes), making sure they don’t burn.
Mix the flour, ground seeds and salt in a large bowl. Dissolve the yeast and honey in the warm water and stir into the mix. Combine well and knead the dough for 10 minutes, or until it starts to bounce back. Cover and leave in a warm place until it doubles in size.
When well risen, oil a bread tin, punch the dough a couple of times then place in the oiled tin, cover and allow to rise to double the size again. Heat the oven to 200°C and bake for 40-45 minutes, or until hollow-sounding when tapped.
Remove from the oven and leave to sit for 10 minutes before attempting to take the loaf out of the tin. Allow to cool on a wire rack before slicing.
About Alexanders:
Alexanders is native to the Mediterranean but is able to thrive farther north. It was a highly popular herb during the time of Alexander the Great. The Romans called it the ‘pot herb of Alexandria.’
Alexanders was a traditional plant for cleansing the blood and a digestive herb for strengthening the stomach. Seafarers used it to treat scurvy and herbalists used it to relieve stomach and urinary problems. An in depth look at Alexanders can be found in the Encyclopedia of Herbology.
Recipe: Rachel Lambert
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