Chilli Wholemeal Bread

Instructions

1. 1

   Combine wholemeal and bread flour in a large mixing bowl. Add yeast and salt on opposite sides of the bowl to prevent them touching directly.

   Tip: Keeping yeast and salt separate initially helps the yeast activate properly.

2. 2

   Make a well in the centre and pour in warm water, olive oil, and honey. Mix with your hands until a shaggy dough forms, then knead for 8 minutes until smooth and elastic.

   Tip: The dough should feel slightly sticky but still manageable—add water sparingly if too dry.

3. 3

   Fold in the crushed dried chillies, diced jalapeños, and toasted cumin seeds until evenly distributed throughout the dough.

   Tip: Reserve a few cumin seeds to sprinkle on top before baking for visual appeal.

4. 4

   Shape the dough into a round ball and place in a lightly oiled bowl. Cover with a damp tea towel and leave to rise for 90 minutes until doubled in size.

   Tip: A warm spot, like near a window or on top of the oven, will speed up rising.

5. 5

   Preheat your oven to 220°C and place a baking tray inside to heat. Turn the dough onto a floured surface and shape into a tight round loaf.

   Tip: Creating tension on the surface helps the bread rise upward rather than spreading outward.

6. 6

   Place the loaf on a sheet of baking parchment. Score the top with a sharp knife in a crosshatch pattern, then sprinkle with reserved cumin seeds.

   Tip: Scoring allows steam to escape and encourages an attractive crust.

7. 7

   Carefully transfer the parchment and loaf to the hot baking tray. Bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped underneath.

   Tip: Spray the oven with water in the first 10 minutes to create steam for a crispier crust.

8. 8

   Remove from the oven and cool on a wire rack for at least 15 minutes before slicing to allow the interior to set properly.

   Tip: Slicing too early will result in a gummy crumb; patience here is worth it.