Whole grain bread with herbs and chili
5 servings
75 minutes
Whole grain bread with herbs and chili is a fragrant creation of Italian cuisine that blends the warmth of the earth with the spiciness of spices. Its roots trace back to traditional peasant bread, but the addition of fresh herbs and hot chili makes it special. The bread has a rich flavor with a slight heat, while the herbs give it a fresh, herbal note. The crispy crust contrasts harmoniously with the soft, slightly moist crumb. It pairs perfectly with soups, vegetable stews or cheese platters and makes an excellent addition to breakfast with butter and honey. This bread is not only nutritious but also a true celebration of flavor where simplicity of ingredients transforms into sophistication.
1
Combine the sifted flour with bran, salt, spices, baking powder, and soda. Add chopped fresh herbs.
- Whole wheat flour (stone-ground): 200 g
- Rye flour: 75 g
- Wheat bran: 7 g
- Sea salt: 3 g
- Chili flakes: 1 g
- Chopped parsley: 15 g
- Chopped dill: 10 g
- Baking soda: 2 g
- Baking powder: 2 g
2
Pour room temperature kefir and a little olive oil into the dry mixture. Knead a soft, sticky dough on a floured surface.
- Kefir: 240 ml
- Olive oil: 10 ml
3
Shape the dough into an oval or round form, grease the surface with kefir (optionally sprinkle with cumin) and make shallow cuts.
- Kefir: 240 ml
- Caraway: to taste
4
Place the loaf on a greased baking sheet and send it to a preheated oven at 185 degrees. Bake for about 45 minutes. Check the finished bread for doneness with a wooden skewer and cool on a rack.