This bread is made in a cake pan, not in a classic bread loaf. The dough is simple, with few ingredients, and the cumin added on top gives it a specific flavor. After baking, the bread is sprinkled with cold water and covered with a towel to keep the crust pleasant and the crumb from drying out too quickly.
Quick info
Total time: not specified exactly; depends on the rising time
Preparation time: approximately 15 minutes for the first rise of the dough, plus the time needed for the starter and rising in the pan
Baking time: 50 minutes
Oven temperature: 180 degrees Celsius
Servings: one round loaf; the number of slices is not specified
Difficulty: easy
Recipe type: fluffy homemade bread with cumin seeds
Ingredients
1.3 kg of flour
Yeast as big as a walnut
2 tablespoons of sugar
Salt, to taste
50 ml of oil
Warm water, enough to form the dough
3 teaspoons of cumin seeds
For the starter, use one cup of flour, one cup of warm water, the yeast, and the two tablespoons of sugar. The rest of the flour is kept for the actual dough. The recipe does not specify an exact total amount of water, so it is added gradually until the dough reaches the right consistency for kneading.
Preparation method
1. Prepare the starter
In a bowl, combine one cup of flour, one cup of warm water, the yeast, and the sugar. Mix until you obtain a homogeneous mixture, then let the starter rise.
The water should be warm, not hot. The starter is ready when it has risen and shows signs that the yeast has activated. The exact time is not mentioned in the recipe and may vary.
2. Prepare the flour
In a large bowl, sift the remaining flour. Add the salt and mix gently so that it is evenly distributed in the flour.
It is important that the salt is added to the flour, not directly over the yeast, before the rising begins.
3. Form the dough
When the starter has risen, pour it over the prepared flour. Add the 50 ml of oil and the necessary water, then start kneading.
The water is added gradually, enough to form the dough. Knead until you obtain a cohesive dough suitable for shaping. Since the amount of water is not fixed in the recipe, do not add it all at once.
4. Let the dough rise
Cover the dough with greased or lightly oiled plastic wrap. Let it rise for 15 minutes.
The oil on the wrap helps prevent it from sticking to the dough during rising.
5. Place the dough in the pan
Grease the cake pan with oil. Place the dough in the pan and flatten it with your hands so that it spreads evenly.
Let it rise again directly in the pan. The recipe does not specify a fixed time for this second rise, so the dough is left until it visibly rises.
6. Add the cumin
After the dough has risen, sprinkle the 3 teaspoons of cumin seeds on top. Then make a few holes in the dough with your fingers, similar to preparing a focaccia.
The holes are made after rising, just before baking, so that the surface remains flat and is not pressed down again during the rise.
7. Bake the bread
Place the pan in the preheated oven at 180 degrees Celsius. Bake the bread for 50 minutes.
In the end, the bread should be baked, and the surface should have a golden color. The time indicated is the one in the recipe, but the appearance of the bread remains the best indicator for checking doneness.
8. Cool the bread
Immediately after removing it from the oven, sprinkle the bread with cold water and cover it with a towel.
Leave it covered until it cools enough to be sliced. It is not advisable to slice it while it is very hot, as the crumb may compress.
Why I make the recipe often
It is a simple homemade bread with common ingredients and an easy-to-follow method. It does not require complicated additions, and the dough is prepared in a single bowl after the starter is ready.
The round shape makes it suitable to be placed on the table whole, and the cumin subtly changes the flavor without needing other spices. It can be sliced and used for regular meals, for sandwiches, or alongside saucy dishes.
Tips and variations
Tips
Use warm water for the starter and the dough. Water that is too hot can affect the yeast, while cold water slows down the rising.
Add the water gradually when kneading. The exact amount is not mentioned, and the flour may absorb differently depending on its type and humidity.
Do not skip the two rising stages. The first occurs after kneading, and the second takes place after the dough is placed in the greased pan.
Cover the dough well during the first rise, but leave enough space above the wrap for the dough to rise.
Grease the pan before placing the dough. This step helps the bread release after baking.
The cumin seeds are sprinkled after the dough has risen in the pan. If added beforehand, they can sink into the dough as it rises.
Substitutions
The recipe does not offer substitutions for ingredients, and there is no need to change the flour, oil, or cumin to prepare it. If you do not have cumin, it can be omitted, but the bread will not have the same flavor. Do not add another fixed amount of water after a set measure, as the source only indicates water as needed.
Variations
The bread can also be made without the holes on the surface, but these are part of the recipe's preparation method and give it a look similar to focaccia.
If you prefer a more subtle taste, you can use fewer cumin seeds, but the amount in the recipe is 3 teaspoons. For the original flavor, keep this amount.
Serving ideas
The bread can be served sliced, for breakfast, or alongside cooked dishes. It is suitable for butter, cheese, cold cuts, or spreads. The cumin also makes it suitable for heavier dishes, where the bread is used to accompany the sauce.
Frequently asked questions
How long should the starter be left to rise?
The recipe does not specify an exact number of minutes for the starter. Leave it until it visibly rises and the yeast is activated. The duration may vary depending on the temperature in the kitchen and how active the yeast is.
What does "water as needed" mean?
It means that water is added gradually until the flour binds into a dough that can be kneaded. There is no exact total amount mentioned in the recipe, so it is safer to start with less water and add more if necessary.
Can I use a different pan than a cake pan?
The recipe indicates using a cake pan, where the dough is flattened and left to rise. It is not specified how baking should be adapted for a different pan, so the time and appearance may differ if you change the vessel.
Why is the bread sprinkled with cold water after baking?
Cold water is applied immediately after removing it from the oven, then the bread is covered with a towel. This is the step indicated in the recipe for finishing the bread and for keeping a pleasant texture while cooling.
When can I slice the bread?
Let it cool covered with the towel before slicing. If sliced immediately while still very hot, the crumb may compress, and the slices will not turn out as well.
Nutritional values
The values below are estimates. It is not possible to calculate the portion accurately, as the total amount of water used, the weight of the bread after baking, and the number of slices are not specified.
For 100 g of baked bread, the estimate is approximately 300–330 kcal, depending on the final amount of water and the moisture loss in the oven.
Proteins: approximately 8–10 g
Carbohydrates: approximately 58–65 g
Fats: approximately 3–5 g
Fiber: approximately 2–3 g
Most of the carbohydrates come from flour and sugar, while the fats mainly come from oil. The cumin seeds contribute a small amount to the final values, but they do not significantly change the calculation for the entire bread.
Storage and reheating
After cooling, store the bread covered with a towel or in a bread bag. Do not seal it while it is still hot, as the remaining moisture inside can affect the crust.
For consumption in the following days, it is best to keep it at room temperature in a dry place. If it hardens, slices can be warmed slightly before serving. The bread is most enjoyable in the first few days when the crumb remains fresh, and the crust has not dried out.
Quick info
Total time: not specified exactly; depends on the rising time
Preparation time: approximately 15 minutes for the first rise of the dough, plus the time needed for the starter and rising in the pan
Baking time: 50 minutes
Oven temperature: 180 degrees Celsius
Servings: one round loaf; the number of slices is not specified
Difficulty: easy
Recipe type: fluffy homemade bread with cumin seeds
Ingredients
1.3 kg of flour
Yeast as big as a walnut
2 tablespoons of sugar
Salt, to taste
50 ml of oil
Warm water, enough to form the dough
3 teaspoons of cumin seeds
For the starter, use one cup of flour, one cup of warm water, the yeast, and the two tablespoons of sugar. The rest of the flour is kept for the actual dough. The recipe does not specify an exact total amount of water, so it is added gradually until the dough reaches the right consistency for kneading.
Preparation method
1. Prepare the starter
In a bowl, combine one cup of flour, one cup of warm water, the yeast, and the sugar. Mix until you obtain a homogeneous mixture, then let the starter rise.
The water should be warm, not hot. The starter is ready when it has risen and shows signs that the yeast has activated. The exact time is not mentioned in the recipe and may vary.
2. Prepare the flour
In a large bowl, sift the remaining flour. Add the salt and mix gently so that it is evenly distributed in the flour.
It is important that the salt is added to the flour, not directly over the yeast, before the rising begins.
3. Form the dough
When the starter has risen, pour it over the prepared flour. Add the 50 ml of oil and the necessary water, then start kneading.
The water is added gradually, enough to form the dough. Knead until you obtain a cohesive dough suitable for shaping. Since the amount of water is not fixed in the recipe, do not add it all at once.
4. Let the dough rise
Cover the dough with greased or lightly oiled plastic wrap. Let it rise for 15 minutes.
The oil on the wrap helps prevent it from sticking to the dough during rising.
5. Place the dough in the pan
Grease the cake pan with oil. Place the dough in the pan and flatten it with your hands so that it spreads evenly.
Let it rise again directly in the pan. The recipe does not specify a fixed time for this second rise, so the dough is left until it visibly rises.
6. Add the cumin
After the dough has risen, sprinkle the 3 teaspoons of cumin seeds on top. Then make a few holes in the dough with your fingers, similar to preparing a focaccia.
The holes are made after rising, just before baking, so that the surface remains flat and is not pressed down again during the rise.
7. Bake the bread
Place the pan in the preheated oven at 180 degrees Celsius. Bake the bread for 50 minutes.
In the end, the bread should be baked, and the surface should have a golden color. The time indicated is the one in the recipe, but the appearance of the bread remains the best indicator for checking doneness.
8. Cool the bread
Immediately after removing it from the oven, sprinkle the bread with cold water and cover it with a towel.
Leave it covered until it cools enough to be sliced. It is not advisable to slice it while it is very hot, as the crumb may compress.
Why I make the recipe often
It is a simple homemade bread with common ingredients and an easy-to-follow method. It does not require complicated additions, and the dough is prepared in a single bowl after the starter is ready.
The round shape makes it suitable to be placed on the table whole, and the cumin subtly changes the flavor without needing other spices. It can be sliced and used for regular meals, for sandwiches, or alongside saucy dishes.
Tips and variations
Tips
Use warm water for the starter and the dough. Water that is too hot can affect the yeast, while cold water slows down the rising.
Add the water gradually when kneading. The exact amount is not mentioned, and the flour may absorb differently depending on its type and humidity.
Do not skip the two rising stages. The first occurs after kneading, and the second takes place after the dough is placed in the greased pan.
Cover the dough well during the first rise, but leave enough space above the wrap for the dough to rise.
Grease the pan before placing the dough. This step helps the bread release after baking.
The cumin seeds are sprinkled after the dough has risen in the pan. If added beforehand, they can sink into the dough as it rises.
Substitutions
The recipe does not offer substitutions for ingredients, and there is no need to change the flour, oil, or cumin to prepare it. If you do not have cumin, it can be omitted, but the bread will not have the same flavor. Do not add another fixed amount of water after a set measure, as the source only indicates water as needed.
Variations
The bread can also be made without the holes on the surface, but these are part of the recipe's preparation method and give it a look similar to focaccia.
If you prefer a more subtle taste, you can use fewer cumin seeds, but the amount in the recipe is 3 teaspoons. For the original flavor, keep this amount.
Serving ideas
The bread can be served sliced, for breakfast, or alongside cooked dishes. It is suitable for butter, cheese, cold cuts, or spreads. The cumin also makes it suitable for heavier dishes, where the bread is used to accompany the sauce.
Frequently asked questions
How long should the starter be left to rise?
The recipe does not specify an exact number of minutes for the starter. Leave it until it visibly rises and the yeast is activated. The duration may vary depending on the temperature in the kitchen and how active the yeast is.
What does "water as needed" mean?
It means that water is added gradually until the flour binds into a dough that can be kneaded. There is no exact total amount mentioned in the recipe, so it is safer to start with less water and add more if necessary.
Can I use a different pan than a cake pan?
The recipe indicates using a cake pan, where the dough is flattened and left to rise. It is not specified how baking should be adapted for a different pan, so the time and appearance may differ if you change the vessel.
Why is the bread sprinkled with cold water after baking?
Cold water is applied immediately after removing it from the oven, then the bread is covered with a towel. This is the step indicated in the recipe for finishing the bread and for keeping a pleasant texture while cooling.
When can I slice the bread?
Let it cool covered with the towel before slicing. If sliced immediately while still very hot, the crumb may compress, and the slices will not turn out as well.
Nutritional values
The values below are estimates. It is not possible to calculate the portion accurately, as the total amount of water used, the weight of the bread after baking, and the number of slices are not specified.
For 100 g of baked bread, the estimate is approximately 300–330 kcal, depending on the final amount of water and the moisture loss in the oven.
Proteins: approximately 8–10 g
Carbohydrates: approximately 58–65 g
Fats: approximately 3–5 g
Fiber: approximately 2–3 g
Most of the carbohydrates come from flour and sugar, while the fats mainly come from oil. The cumin seeds contribute a small amount to the final values, but they do not significantly change the calculation for the entire bread.
Storage and reheating
After cooling, store the bread covered with a towel or in a bread bag. Do not seal it while it is still hot, as the remaining moisture inside can affect the crust.
For consumption in the following days, it is best to keep it at room temperature in a dry place. If it hardens, slices can be warmed slightly before serving. The bread is most enjoyable in the first few days when the crumb remains fresh, and the crust has not dried out.