Mint and Poppy Seed Bread

Name: Mint and Poppy Seed Bread
Cuisine: Swiss
Ingredients: 300 g (11 oz) wholewheat grains, freshly milled into flour; 300 g (11 oz) wholewheat grains, freshly milled into flour; 2 pinches of salt; 15 ml (1 tbsp) celery seeds; 15 ml (1 tbsp) poppy seeds; 15 ml (1 tbsp) freshly cut fresh mint; 15 g (½ oz) fresh yeast; 225 ml (8 fl. oz) tepid water; 1 egg, beaten, to glaze; 1 egg, beaten, to glaze

Preparation info

Makes
1
small cob loaf, for 10 people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

This bread can be served with salads or main courses.

Ingredients

300 g (11 oz) wholewheat grains, freshly milled into flour
2 pinches

Europe
France
Switzerland
Vegetarian
Low fat
Bread

Method

Mix together the flour, salt celery and poppy seeds, and mint in a bowl.
Mix the yeast with one-quarter of the water and leave for 10 minutes or so until frothy.
Mix the yeast into the flour with the remaining water to give a soft dough.
Knead on a lightly floured surface for 10 minutes, then shape into a round.
Place on a non-stick