Tumeric and cumin bread


I love homemade bread… the aromas that float around the house while the bread is baking.

I managed to get my on a copy of Chef Peter Ayub’s cook book “ Sense of taste.” I was paging through the book last night when I came across a recipe for an East African dish served with a bunny chow bread.

I of course adapted the recipe, instead of shaping it in bunny chow rounds, I baked it in my bubble loaf pan.

It came out delicious and it tasted soo good, that I couldn’t resist eating a thick slice buttered all by itself.

I loved this recipe, not only because it tasted delicious, but because it was so simple and there was no complicated proving times, simple and straight forward.


  • 1 x tbsp. roasted jeera (cumin) seeds.
  • 1 x cup white bread flour.
  • 1 x cup cake flour.
  • 2 x tsp salt.
  • 2 x Tbsp cooking oil.
  • 1 x 10g packet Instant yeast.
  • 1 x Tbsp turmeric powder.
  • ½ x tsp sugar.
  • ½ – 1 x cup luke warm water.
  • 2 x Tbsp corn flour mixed with ¾ cup of normal tap water.


  • Mix all the ingredients expect for the water and corn flour mixture, together in a bowl.
  • Add the corn flour water and mix.
  • Add a little warm water at a time, till you have a nice soft dough.
  • Gently knead till the dough comes together and there are no sticky parts left at the bottom of the container.
  • Place the dough in a bowl that has been lightly oil.
  • Cover with cling wrap and place in a warm to rise for 45 minutes or until double in size.
  • Turn the dough out onto a floured surface and gently shape into a log.
  • Grease you loaf pan and then pop the dough into the pan.
  • Cover with cling wrap again and place in a warm place to rise for another 10 minutes.
  • Remove the cling wrap and pop into a pre-heated oven to bake at 180 degrees for 30 minutes or until the top is nice and golden brown.


Tell me what you think of this recipe