Name: Anglo-Syrian Bread
Cuisine: United Kingdom
Ingredients: 1 large onion, chopped; 1 tablespoon crushed sea salt; 500g (1 lb) strong plain white flour; 2 teaspoons cumin seeds; 50g (2oz) pine kernels; 1 envelope easy blend yeast; 4 tablespoons extra virgin olive oil; Generous handful of mint leaves, chopped roughly; 2 teaspoons coriander seeds, crushed roughly; 300 ml (½ pint) water; 75g (3oz) walnut pieces, ground roughly; 75g (3oz) sesame seeds

Preparation info

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

As a child in Damascus, I remember the flat, unleavened bread being the best I have ever tasted. However, in a conventional loaf, I can incorporate many of the other ingredients and combinations which I started to love in those Middle Eastern days. This loaf, full of nuts, seeds and spices is a wonderful accompaniment to a salad lunch. Easy blend dried yeast makes bread-making simple enough even for inexperienced cooks. Shelled pistachio nuts are an excellent alternative to the walnuts.