Why make your bread yourself rather than buy it at the bakery? I could give you many reasons for that… But here are a few that might convince you to give it a try, and indulge yourself with homemade bread from time to time.
We are so used to buy bread that we believe making it must be something beyond reach and that only bakers can do so. But it’s not the case at all. You do not even need a bread machine! Everyone can do it, and I even made a kid do it once!
One thing that is great about making your bread is that the whole kitchen smells delicious. There is nothing such as homemade bread to create a welcoming and cozy atmosphere at home, especially when it’s cold and foggy outside.
Making your own bread also widens the possibilities to play with different fragrances and flavors. It might be simply by adding your favorite herb or spice in it, or a special ingredient such as dried tomatoes, olives or seeds. This is how I ended doing these cumin bread rolls to serve with green humus (recipe to come!).
But above all, making one’s own bread provides a sense of fulfillment and pride that no other preparation can give you. I don’t exactly know why, but in a way it’s like being able to feed yourself, being self-sustaining. At least, that’s the way I see it. Even if I am really fond of the « do it yourself thing, making vegetal milks, spreads or cakes never provided me that feeling…
So, if you want to gain confidence, make your own bread, and eat it!
- The first time you make bread, be patient. Plan to spend time at home.
- Mastering your oven and its heating power is crucial to succeed. So be nice to yourself the first times you try.
- Bread continues to cook / harden once it’s out of the oven. Don’t wait to have the perfect consistency before you get it out.
- Start with small quantities.
Cumin Bread Rolls (gluten-free)
For 20 rolls
180 g rice flour
180 g millet flour
200 g corn semolina
40 g arrow-root starch
3 tbsp cumin seeds
10 g baking yeast
40 cl lukewarm water
3 to 4 tbsp olive oil
In a dry hot pan, roast cumin seeds for a few minutes.
Dissolve the yeast in some lukewarm water.
Pour the flour, the semolina and the cumin seeds in a large bowl. Make a hollow and gradually add the yeast and the water. Add olive oil to form the dough. Knead for 5 minutes. Then, cover with a dry cloth and let it rest for 1.5 hour.
Preheat the oven 200°C.
On the bench, pour some semolina and spread the dough, using a rolling pin. Try to have a thickness of less than 1 cm. With a round cookie cutter, cut small rolls.
Place the rolls on an oven tray. Cover and let rest for 10 more minutes.
Place the tray at the bottom of the oven and cook 5 minutes each side.
Hi there! I'm Majda.
Foodie, yogini, life lover!
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