Dilly Casserole Bread with a Saharan Twist

Ingredients

In this Saharan adaptation, we incorporate traditional Saharan spices and herbs to infuse the bread with the flavors of the Western Saharan region. The original Finnish recipe is enhanced with aromatic spices like cumin, coriander, and paprika, along with fragrant herbs such as mint and parsley. These additions give the bread a unique Saharan twist, making it a delightful fusion of Finnish and Saharan cuisines. We alse have the original recipe for Dilly Casserole Bread, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 10g (2 tsp) sugar 10g (2 tsp) sugar
• 10g (2 tsp) salt 10g (2 tsp) salt
• 2 tsp ground cumin 2 tsp ground cumin
• 2 tsp ground coriander 2 tsp ground coriander
• 1 tsp paprika 1 tsp paprika
• 2 tbsp fresh mint, finely chopped 2 tbsp fresh mint, finely chopped
• 2 tbsp fresh parsley, finely chopped 2 tbsp fresh parsley, finely chopped
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 2 tbsp olive oil 2 tbsp olive oil

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 3g, 0.5g
• Carbohydrates (total, sugars): 42g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, sugar, salt, cumin, coriander, paprika, mint, and parsley.
2. 2.
   Gradually add warm water and olive oil to the dry ingredients. Mix until a soft dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5-7 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 200°C (400°F).
6. 6.
   Punch down the risen dough and shape it into a round loaf or a casserole shape.
7. 7.
   Place the shaped dough on a baking sheet or in a greased casserole dish.
8. 8.
   Cover the dough with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Bake the bread in the preheated oven for 25-30 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
10. 10.
    Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Cumin — Toasting the cumin seeds before grinding them will enhance their flavor.
• Coriander — Use freshly ground coriander seeds for the best flavor.
• Fresh mint and parsley — Finely chop the herbs just before adding them to the dough to preserve their freshness and aroma.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper to the dough.
• Serve the bread warm with a drizzle of olive oil and a sprinkle of sea salt for an extra burst of flavor.
• Experiment with different herbs and spices to create your own unique Saharan-inspired bread.

Serving advice

Serve the Saharan Herb-infused Casserole Bread as a side dish with Saharan stews or enjoy it on its own as a flavorful snack.

Presentation advice

Present the bread on a wooden cutting board or a traditional Saharan platter to showcase its rustic charm. Sprinkle some fresh herbs on top for an added touch of color.