Prep 30 mins
Cook 2 hrs
Braii is the name for a traditional South African barbecue, where this flavorful bread would be served as part of an elaborate feast including grilled meat, salads and ginger beer. Another great recipe from "the Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa." Cook time includes rising time.
- 1 tablespoon ground cumin
- 1⁄2 teaspoon ground ginger
- 2 1⁄4 teaspoons active dry yeast (one package)
- 2 teaspoons brown sugar
- 1 1⁄2 cups warm water
- 3 cups all-purpose flour
- 1 cup cake flour
- 1 teaspoon salt
- 1⁄4 cup unsalted butter or 1⁄4 cup spiced ghee
- 1 egg, whisked, for egg wash
- Combine the cumin and ginger in a small saute pan and toast over low heat until fragrant, about two minutes. Set aside to cool.
- Combine the yeast, brown sugar and warm water in a small bowl, stirring to mix. Let sit until the yeast begins to bubble, 5-10 minutes.
- Combine the flours, toasted spices and salt in the bowl of a stand mixer. Pour in the yeast mixture and mix on low speed with the paddle attachment until well-combined. With the mixer running, pour in the butter and mix until well-incorporated. Switch to the dough hook and knead the dough until smooth and elastic, about seven minutes.
- Transfer the dough to an oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free spot for 30-45 minutes, until almost doubled in size.
- Punch down the dough and cut it in half. Shape each half into a ball. Spray a baking sheet with cooking spray or grease it. Place the dough on the baking sheet, cover with a damp cloth or oiled plastic wrap, and let sit in a warm place for another 30 minutes.
- Preheat the oven to 350 degrees. Brush the tops of the loaves with the egg wash. Bake for 30 to 35 minutes, until the loaves are golden brown and sound hollow when tapped.
Loved the aroma of this bread. Releasing the oils by dry roasting in a pan is a must! Do use all the cumin! I even topped with cumin seeds. I made this in my bread machine on dough setting then baked in the oven.
This bread has lots of flavor. I wasn't sure how to toast ground spices so skipped that step and used them right out of the jar. I also used the dough cycle on my bread machine for mixing. Other than those two things I made no changes. The bread is fairly dense, but that also could have been the high humidity here today. The bread went well with the African curry dishes it was served alongside. It is very fragrant while baking. Made for ZWT4.