Turmeric & Cardamom Bread

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.

Print Recipe

Turmeric & Cardamom Bread

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bread, baking – greek, mediterranean

Serves: 33

Prep Time: 2 hours & 30 minutes – Cooking Time: 1 hour – Total Time: 3 hours & 30 minutes

Easy homemade turmeric & cardamom bread, made with Limnos yellow wheat flour and whole wheat flour. Flavorful and delicious!

Ingredients

• • 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

Instructions

1

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.

2

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.

3

Transfer the dough to a lightly oiled bowl and cover. Allow the dough to rise and double in size.

4

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.

5

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.

6

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.

7

Remove the lid and bake for another 20 minutes or so, until golden.

8

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.

Nutrition

• 72 Calories
• 13g Carbohydrates
• 1.3g Fat
• 1g Fiber
• 2g Protein
• 0.2g Saturated fat
• 47mg Sodium
• 1g Sugar
• 1.1g Unsaturated fat

Notes

Yields: 1 kg loaf of bread

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