First (and delayed) post for the new year with a turmeric and cardamom bread. I think it could not have started better! After all, who can resist fragrant and delicious homemade bread? Nobody I guess 🙂
I have long wanted to make a turmeric bread. I love turmeric and the color of this bread excites me. The addition of cardamom is the finishing touch to a, anyway, very tasty bread.
I know that many of you, during the restrictive measures for a year now, have adopted the kneading of bread at home. Kneading and baking is so therapeutic, indeed. I rarely use a stand mixer to knead my bread. I find kneading such a healing and pleasing process! And there’s no need to talk about the smell of fresh baked bread, right? So try this version of homemade turmeric & cardamom bread too, for a change and for extra nutrition.
For the many benefits of turmeric you can read here. Do not omit the pepper that I mention in the recipe. It is needed for the body to absorb curcumin. After all, the quantity is so small, you can’t even taste it.
I baked the turmeric bread in a cast iron pan (dutch oven), as I had done with the walnut bread. I do want not change this bread. Its crust is exactly as I like it! Of course, you can bake the bread without it, as well.
Read here for the possible side-effects turmeric may cause.
Here you can find more bread recipes.
Turmeric & Cardamom Bread
Easy homemade turmeric & cardamom bread, made with Limnos yellow wheat flour and whole wheat flour. Flavorful and delicious!
- • 330gr. yellow wheat Lemnos flour, and more for kneading (you may use bread flour instead)
- • 190gr. all purpose whole meal flour
- • 1 sachet instant dry yeast (8gr.)
- • 1 tablespoon honey
- • 1 ½ teaspoon turmeric
- • the seeds of 2-3 green cardamom pods, crushed (optional)
- • a pinch of pepper
- • ½ teaspoon salt
- • 2 tablespoons olive oil
- • 400ml lukewarm water
In a large bowl, mix the flours and make a well in the middle. Add honey and yeast and a bit of the lukewarm water. Stir with a wooden spoon to wet the ingredients.
Then add all the other ingredients and lastly the rest of the water little by little. When the dough has forms transfer it to a floured surface and knead, adding more flour if needed, for about 10 minutes.
Transfer the dough to a lightly oiled bowl and cover. Allow the dough to rise and double in size.
Meanwhile, prepare the cast iron pan by lining it with non-stick paper protruding from the walls and sprinkle it with some corn meal or yellow flour.
Uncover the dough, deflate it, give it a round shape and carefully transfer it to the pan. Cover and let it rise for another hour or so.
Uncover, slash with a sharp knife, sprinkle with corn meal or yellow flour, cut the paper protruding from the pan and bake in a preheated oven at 230o C for 40 minutes with the lid.
Remove the lid and bake for another 20 minutes or so, until golden.
After it is cooked, take the pan out of the oven and carefully, using the non-stick paper, take out the bread. Let it cool on a rack before cutting it. If you cut it before it cools down, it will look half-cooked.
0.2g Saturated fat
1.1g Unsaturated fat
Yields: 1 kg loaf of bread