I know I have made this twice before and did not post it but then it is a long time ago. This bread is so yummy that I must make amends and post it. Preheat the oven to 400F or 200C. While that is getting hot then combine the dry ingredients first which are 1 cup each of whole wheat and all purpose unbleached flours, 1 handful of nido, 2 pinches each of rapid rise yeast, baking powder, turbidano sugar, pink salt, mix with hand.
In mortar and pestle add 2 each of small cardamoms, cloves, 4 allspice berries, 1 broken piece of cinnamon stick, 1 pinch each of coriander, fennel seeds, grind in to a powder then add to flour mixture in large mixing bowl and mix again.
The wet ingredients are 1 egg, 4 tbs of honey, 2 cups of water at room temparture. I use the water from my filteraion water pitcher. This is ok or a bottle of room temp bottled water will do too. You don’t want cold tap water because it may be too cold and it could kill the yeast. Add a little bit of water at a time to make sure you have a nice dough.
Add 3 tbs of oil of grapeseed, olive, coconut, corn, canola, sunflower or safflower. Kneed dough again until dough has nice elastisity. This is easily done by hand in 4 minutes. Let dough rest for 30 minutes then take some cooking spray and spray cast iron skillet. Place 1 piece of parchement paper and spray that too with cooking spray. Shape dough and place in a parchment paper lined cast iron skillet and place this in the oven for 15 minutes. Stick a fork or toothpick in the bread to see if it came out clean then put back in the oven and repeat. When finished take 3 pats of butter and smear it across the top of the bread.
Enjoy this with carrot corriander soup that is posted here in blog or alone as it is with cream cheese or butter and have with either coffee or tea.
