I love the smell of freshly baked bread. And what’s better than cooking the things you love.
So I threw on an apron, dusted some flour & spices, and played with dough- rolling, twisting, pleating & stuffing! The result? A lovely assortment of home baked healthy whole-wheat breads. Easier than expected, and as satisfying as anticipated. Makes you go mmmmm…
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Wholewheat Spicy Bread: Assortment
- Total Time: 3 hours 30 minutes
- Yield: 15–16 rolls (assorted) 1x
Description
A delightful assortment of wholewheat breads, infused with spices and baked to golden perfection.
Ingredients
Dough:
- 1 cup (240 ml) all-purpose flour, plus more for dusting
- 3 cups (720 ml) whole-wheat flour
- 2 tbsp (30 ml) active dry yeast
- 1 tbsp (15 ml) brown sugar
- 1 tbsp (15 ml) salt
- 2 tbsp (30 ml) unsalted butter, melted (or margarine)
- 1 cup (240 ml) milk, warmed
- 1 cup (240 ml) water, divided
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp chili powder (or to taste)
- 2 tbsp (30 ml) neutral oil, for coating dough and brushing
For the mini twisted cheesers and pickle wheels:
- 1/2 cup (120 ml) grated sharp cheddar (or any melting cheese), divided
- 3 tbsp (45 ml) Indian spicy mango pickle, roughly chopped
Instructions
The dough:
- Mix the yeast with half the water and a pinch of the brown sugar. Set aside for 5–10 minutes until it begins to froth.
- In a large bowl, combine both flours, the salt, remaining milk, remaining sugar, remaining water, melted butter, cumin, coriander, and chili powder. Stir together.
- Add the frothed yeast mixture and knead until the dough is stretchy and pliable, about 8–10 minutes. The dough will be slightly sticky — dust lightly with flour as needed, but do not add too much or the rolls will be dense.
- Lightly oil the sides of a large bowl. Place the dough inside and coat the surface with a little oil. Cover with cling wrap and a kitchen towel and let rise until doubled, 1 hour in a warm kitchen or 3–4 hours at cool room temperature.
Shaping and baking:
- Once risen, punch the dough down and knead briefly until smooth and airy. Divide equally into 15–16 portions.
- Simple buns: Take 6–8 portions and roll each into a smooth round. Brush with a little oil and place on a lined tray.
- Mini twisted cheesers: Take a portion and divide it into 3 equal pieces. Roll each into a long rope with your palms. Pinch the three ropes together at the top and braid them as you would braid hair. Brush with oil and sprinkle with grated cheese. Place on the tray.
- Pickle wheels: Take a portion and roll or stretch it into a thin rectangle. Spread a thin layer of spicy mango pickle across the surface and scatter over a little grated cheese. Roll the dough up tightly from the long edge into a log. Cut into 4–5 discs. Brush each disc with oil and place cut-side up on the tray.
- Preheat the oven to 350°F (180°C).
- Line a baking tray with aluminum foil. Arrange all the shaped breads with a little space between them. Bake for 25–30 minutes until lightly browned on top and cooked through.
- Serve hot.
Notes
- The pickle wheels are best made with a strong, chunky Indian mango pickle — the kind with mustard seeds and whole spices.
- If yours is very oily, pat the filling lightly before rolling so the dough seals properly.
- Prep Time: 3 hours
- Cook Time: 30 minutes
- Category: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 loaf
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 4
- Carbohydrates: 35
- Fiber: 5
- Protein: 6
- Cholesterol: 10
If You Liked This Recipe, You’ll Love These
- General Tso’s Cauliflower
- Cranberry Pecan Bread
- Rosemary Garlic Challah Bread
- Kalács – Traditional Hungarian Sweet Braided Bread
Frequently Asked Questions
What kind of mango pickle should I use for the pickle wheels?
The recipe notes call for a strong, chunky Indian spicy mango pickle — the kind with whole mustard seeds and whole spices. If your pickle is very oily, pat the filling lightly before rolling so the dough seals properly and does not slip open.
Why should I avoid adding too much extra flour when the dough feels sticky?
The recipe warns that the dough will be slightly sticky and that is expected. Adding too much flour to fix the stickiness makes the finished rolls dense. Dust lightly as needed and let the 8-10 minutes of kneading develop the structure.
Can the dough rise in a cool kitchen?
Yes — the recipe says the dough will double in about 1 hour in a warm kitchen, or 3-4 hours at cool room temperature. Either works; the longer, cooler rise also builds more flavor.
