Yeast-free bread with aroma of cardamom, sesame, coriander, thyme
4 servings
150 minutes
This yeast-free bread takes us deep into European baking traditions where the aroma of spices plays a key role. Cardamom, coriander, thyme, and sesame seeds create a rich, warm bouquet of flavors that harmoniously complements the blend of three types of flour. Kumys adds tenderness and a subtle tang to the dough while honey adds a light sweetness. Each piece is a celebration of flavor nuances, perfect for a morning breakfast or a cozy dinner with cheese and honey. It is made without yeast, making it dense, rich, and slightly crumbly. Historically, such recipes were popular among European rural dwellers who needed nutritious and aromatic bread that could stay fresh for long periods. This bread is not just baked goods; it’s a true gastronomic journey.
1
Prepare a dough with whole grain flour overnight. The texture of the dough should be like pancakes. Add salt, sugar, and honey to taste.
- Wheat flour: 150 g
- Medium (sifted) rye flour: 150 g
- Wheat flour with bran: 150 g
- Salt: to taste
- Honey: to taste
2
In the morning, knead the dough until it separates from your hands. Add flour as needed. Add flavors and aromas (coriander, thyme). Let it rest for 1 hour to absorb the flour. After an hour, the dough increases slightly in volume and becomes soft and homogeneous.
- Thyme: to taste
- Cardamom: to taste
3
Preheat the oven to 180 degrees. Shape the rolls into a 'delicious' form, in my case they were oval. Press sesame seeds on top. I recommend pressing them into the dough so they don't fall off after baking.
- Sesame seeds: to taste
4
Bake for 25-30 minutes. And enjoy the aroma and taste!
