Country Bread with Hazelnuts & Roasted Cumin


  • 500 g (1 lb/3⅓ cups) wholemeal (whole-wheat) flour
  • 250 ml (9 fl oz/1 cup) lukewarm water
  • dab of butter (2 tbsp) pinch of salt
  • 1 sachet yeast (7 g/¼ oz/ tsp)
  • 75 g ( oz/¼ cup) unsalted hazelnuts
  • 4 tbsp roasted cumin seeds, plus 1 tbsp for garnish


Make the dough from the first four ingredients. Knead for 10 minutes on a countertop dusted with flour. Allow to rise for an hour in a warm place covered with plastic wrap. Knead the dough again and also fold in the nuts and cumin seeds. Shape the dough into a long ball. Grease a cake tin and place the ball in it. Allow to rise again for 30 minutes and in the meantime preheat the oven to 180°C (350°F/ Gas 4). Wet the surface of the dough with some water and sprinkle with the remaining cumin seeds. Using a sharp knife, score the bread and bake for approx. 30 minutes. The bread is baked as soon as it makes a hollow sound when tapped. Allow to cool for 5 minutes on a rack before slicing.