black cumin – Wholefoodspace https://wholefoodspace.com Healthy vegan whole food recipes Thu, 19 Oct 2023 15:49:49 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://wholefoodspace.com/wp-content/uploads/Wholefoodspace-Logo-2-Standard-82a38f-150x150.png black cumin – Wholefoodspace https://wholefoodspace.com 32 32 Rolls with black cumin – other style https://wholefoodspace.com/en/rolls-with-black-cumin-other-style/ https://wholefoodspace.com/en/rolls-with-black-cumin-other-style/#respond Mon, 31 Jul 2023 12:34:38 +0000 http://wholefoodspace.com/?p=5981 Today we have a special delicacy! Rolls with black cumin on top. Airy, delicious, simply irresistible. Black cumin is a small seed that has been valued for centuries in many cultures for its healing properties. In today’s world, it’s no surprise that this miracle seed has also found its place in the kitchen. Its intense spicy flavor and slightly nutty aroma give the rolls a unique touch that sets them apart from ordinary pastries.

Rolls with black cumin

Man do they look delicious! Spread the rolls with black cumin simply with one of my great spreads and you have a simple, rich treat. In addition, you can put fresh vegetables on top. That’s how I personally like it best. Mostly I eat them at evening to end the day.

Brötchen mit Schwarzkümmel
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Rolls with black cumin

As a special taste experience, the rolls are sprinkled with black cumin. Pure enjoyment at any time. The black cumin provides an intense and tasty note.
Course bread and rolls
Keyword black cumin, oil-free, Spelt flour type 1050, Vegan, water, Yeast
Prep Time 1 day 50 minutes
Cook Time 20 minutes
Total Time 1 day 1 hour 10 minutes
Servings 2 person

Ingredients

  • 250 g spelt flour type 1050
  • 10 g fresh yeast
  • 3 g salt
  • 150 ml water
  • 30 g water for editing
  • black cumin to taste

Instructions

  • Crumble yeast into a cup and stir with a little cold water until smooth.
  • Put flour, yeast mixture and salt in a bowl.
  • Pour about 150 ml of cold water and knead it into a yeast dough. Knead until a nice homogeneous and soft yeast dough is formed.
  • Briefly wet a bowl with water. Place the dough in it and press it again with water until smooth. The dough should be kept mois
  • Cover the whole thing and let it rise overnight. Either in the refrigerator or in a cooler place.
  • The other day, remove the dough from the refrigerator and let it acclimatize for 1 hour.
  • Brush a baking mat with water.
  • Slide the dough onto it.
  • Stretch and fold the dough 2 times with wet hands.
  • Subsequently, stretch into a rectangle.
  • Preheat the oven to 220 degrees celsius top/bottom heat.
  • On a baking sheet lay out the baking paper.
  • Now with wet hands, preferably with the 2 edges of the hand, always cut off small pieces of dough and place them carefully, as they are very soft and wet, on the baking paper.
  • When all dough pieces are cut off, then let rise for 30 minutes.
  • Sprinkle with black cumin before baking.
  • Put in the oven and bake for about 20 minutes. After 15 minutes, brush the buns again with water.

Tip

These rolls with black cumin also taste very good with sesame seeds, coarse salt or even poppy seeds sprinkled.

Interesting to know

Do-it-yourself baking is fun. Always try something new.

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