Rwandan Mint Bread

Ingredients

In the original Maltese recipe, Pudina tal-ħobż, the bread is typically flavored with parsley and served as a side dish. In this adaptation for Rwandan cuisine, fresh mint leaves are used instead of parsley to infuse the bread with a unique flavor. Additionally, Rwandan spices are added to enhance the taste and create a fusion of flavors. We alse have the original recipe for Pudina tal-ħobż, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tablespoons) sugar 10g (2 tablespoons) sugar
• 10g (2 teaspoons) salt 10g (2 teaspoons) salt
• 7g (2 ¼ teaspoons) instant yeast 7g (2 ¼ teaspoons) instant yeast
• 250ml (1 cup) warm water 250ml (1 cup) warm water
• 60ml (¼ cup) olive oil 60ml (¼ cup) olive oil
• 1 bunch fresh mint leaves, finely chopped 1 bunch fresh mint leaves, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 0.7g
• Carbohydrates (total, sugars): 38g, 1g
• Protein: 6g
• Fiber: 2g
• Salt: 1.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, salt, and instant yeast.
2. 2.
   Add the warm water and olive oil to the dry ingredients. Mix well until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 5 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the mixing bowl and cover it with a clean kitchen towel. Let it rise in a warm place for about 1 hour, or until it doubles in size.
5. 5.
   Punch down the risen dough and add the chopped mint leaves, ground cumin, ground coriander, and ground cinnamon. Knead the dough again for a few minutes until the mint leaves and spices are evenly distributed.
6. 6.
   Shape the dough into a loaf and place it on a greased baking sheet. Cover it with the kitchen towel and let it rise for another 30 minutes.
7. 7.
   Preheat the oven to 180°C (350°F).
8. 8.
   Bake the bread for 30-35 minutes, or until it turns golden brown and sounds hollow when tapped on the bottom.
9. 9.
   Remove the bread from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Mint leaves — Make sure to finely chop the mint leaves to evenly distribute the flavor throughout the bread.

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 for extra flavor.
• This bread pairs well with Rwandan stews and soups.
• If you prefer a sweeter bread, you can add a tablespoon of honey to the dough.
• Leftover bread can be toasted and enjoyed with butter or jam.

Serving advice

Serve the Rwandan Mint Bread as a side dish with Rwandan main courses or enjoy it on its own as a snack. It is best served warm.

Presentation advice

To enhance the presentation, sprinkle some extra chopped mint leaves on top of the bread before baking. This will add a pop of green color and make the bread even more visually appealing.