Bhojpuri-style Sourdough Bread

Ingredients

In this Bhojpuri adaptation of sourdough bread, we infuse the dough with traditional Bhojpuri spices such as cumin, coriander, and ajwain (carom seeds). These spices add a unique flavor profile to the bread, giving it a distinct Bhojpuri twist. Additionally, the bread is shaped into a round loaf, resembling traditional Bhojpuri breads, and is baked to a slightly darker crust for added texture and flavor. We alse have the original recipe for Sourdough Bread, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 350ml (1 ½ cups) water 350ml (1 ½ cups) water
• 200g (1 cup) sourdough starter 200g (1 cup) sourdough starter
• 10g (2 tsp) salt 10g (2 tsp) salt
• 10g (2 tsp) cumin seeds 10g (2 tsp) cumin seeds
• 5g (1 tsp) coriander seeds 5g (1 tsp) coriander seeds
• 5g (1 tsp) ajwain (carom seeds) 5g (1 tsp) ajwain (carom seeds)
• Olive oil, for greasing Olive oil, for greasing

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 52g, 0g
• Protein: 8g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a dry skillet, toast the cumin seeds, coriander seeds, and ajwain over medium heat until fragrant. Let them cool, then grind them into a fine powder.
2. 2.
   In a large mixing bowl, combine the flour, salt, and ground spices. Mix well.
3. 3.
   Add the sourdough starter and water to the bowl. Mix until a shaggy dough forms.
4. 4.
   Transfer the dough to a lightly floured surface and knead for about 10 minutes until smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 4-6 hours, or until doubled in size.
6. 6.
   Once the dough has risen, gently punch it down to release any air bubbles. Shape it into a round loaf and place it on a baking sheet lined with parchment paper.
7. 7.
   Cover the loaf with a damp cloth and let it rise for another 2 hours.
8. 8.
   Preheat the oven to 220°C (425°F). Place a baking dish filled with water on the bottom rack of the oven to create steam.
9. 9.
   Score the top of the loaf with a sharp knife and bake for 30-35 minutes, or until the crust is golden brown and the bread 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.

Treat your ingredients with care...

• Cumin seeds — Toasting the cumin seeds before grinding them enhances their flavor. Be careful not to burn them, as it can make them bitter.
• Coriander seeds — Toast the coriander seeds until fragrant to bring out their aromatic qualities. Grinding them fresh will provide the best flavor.
• Ajwain (carom seeds) — Ajwain has a strong flavor, so use it sparingly. Toasting the seeds before grinding will intensify their aroma.

Tips & Tricks

• For a spicier version, add a pinch of red chili powder to the dough.
• Experiment with different Bhojpuri spices like fenugreek seeds or mustard seeds for unique flavor variations.
• Ensure your sourdough starter is active and bubbly before using it in the recipe.
• Let the bread cool completely before slicing to achieve the best texture.
• Store the bread in a paper bag or bread box to maintain its crustiness.

Serving advice

Serve the Bhojpuri-style Sourdough Bread warm or at room temperature. It pairs well with Bhojpuri curries, lentil soups, or can be enjoyed with a spread of ghee or butter.

Presentation advice

Present the Bhojpuri-style Sourdough Bread on a wooden cutting board or a traditional Bhojpuri-style plate. Sprinkle some cumin seeds on top for an extra touch of visual appeal.