Alexanders-seeded Bread is a modern British recipe for a classic bread recipe that includes ground alexanders seed as a flavouring. The full recipe is presented here and I hope you enjoy this classic British version of: Alexanders-seeded Bread.
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Alexanders seeds are a difficult spice to make good use of, as though spicy and with a cumin-like kick they can be bitter. Here the bitterness works, contrasting as it does with the bread. This makes the bread perfect for dipping in a good olive oil, or simply serving with savoury accompaniments as a starter.
Ingredients:
1 tbsp (heaped) alexanders seeds
250g wholemeal flour
250g strong white bread flour
Pinch of sea salt
1 tsp quick yeast
1 tsp sugar or honey
400ml warm water
15ml olive oil (optional)
Method:
Dry roast the alexanders seeds in an oven pre-heated to 140°C for 10-20 minutes. Stir them half way through and make sure they don't burn. Turn out onto a plate and allow to cool.
I usually use a granite pestle and mortar to coarsely grind my alexanders seeds, so some texture is retained. You could probably achieve this in a spice grinder if some care is taken.
Mix together the flours, ground seeds and salt in a large bowl. Dissolve the yeast and honey in the warm water and stir into the mix. Combine well and knead the dough for 10 minutes, or until it starts to bounce back. Cover and leave in a warm place until it doubles in volume (about 80 minutes).
When well risen, oil a bread tin, knock the dough back a couple of times then place in the oiled tin, cover and allow to rise until doubled in volume once again. Or, if you want it more rustic, shape into a ball and sit on a baking tray dusted with fine semolina. Cut a couple of slashes in the top then set aside until doubled in volume.
In them meantime, pre-heat your oven to 200°C.
Sit the risen bread on a baking tray, transfer to the centre of your pre-heated oven and bake for 40–45 minutes, or until hollow-sounding when tapped.
Remove from the oven and leave to cool in the tin for 10 minutes before attempting to take the loaf out of the tin.
