Rustic Spiced All-in Bread

So I wanted to type all the things that are inside this bread but it was just too long a title, so here it is:

Rustic 6 grains – Olive Oil – Cumin – Chilli and Tarragon Bread

There’s just this thing about making your own bread that brings you back to the basics and , yes, granted it takes time and practice, BUT it’s just delicious! And your home gets to smell of fresh bread.

Let me know if you tried it out or ask me anything if you find yourself in some trouble! I’m here 😉

So without further ado,

Your Turn; the Recipe

This makes a loaf of approximately 550 to 600 gr

20 min prep – 1h Rise – 10 min prep – 40 min rise – 40 min bake


  • 330 gr of 6 grain bread flour
  • 200 ml of lukewarm water
  • 5 gr of salt
  • 4 gr of dried active yeast
  • 10 gr of dried tarragon leaves
  • 5 gr of grind cumin
  • 5 gr of chili flakes
  • 20 ml of olive oil
    • + 10 ml of olive oil to be used during the kneading fase
  • Some all purpose flour to dust onto your work surface

The Process

Take a bowl and put in some olive oil to grease it. You’ll need it after to do the first rise on the dough.

Weigh into a bowl all the following ingredients: the flour, the yeast, the salt and the olive oil. Add the water and start combining the dough with a wooden spoon. When all is combined, tip onto a your floured surface and knead for 5 minutes. This will be a wet dough as you are using olive oil instead of maybe butter or no fat, so add some flour if needed. When the 5 minutes are up, add the spices, the rest of the olive oil and knead for another 5 minutes. The dough should then be placed into the greased bowl and covered in cling film. Let it rise for about 1 hour in a warm, draft-free place. Meanwhile you can already prepare a baking tray lined with baking parchment.

When the dough has doubled in size, tip it onto a floured surface. Press all the air out with the tip of your fingers and form into a shape of your liking, I did a loaf shape. Place it onto your prepared baking tray lined with baking parchment. Cover the top with some olive oil (so the dough won’t stick to your cling film) and wrap lightly with cling film and let it rest for about 45 min in a warm, draft-free place.

When 10 min are left on the rise heat your oven to 220 °C. Prepare a heat resistant bowl with water to place into your oven (this will give your bread a good crunch) along with a sharp knife, all purpose flour and a sieve.

After the dough has risen for a second time you can scorn the bread, I did mine in a crisscross shape, you can do whatever you like ass long as it’s not too fine or close to each other, then dust the top with some flour. You can place it into the oven, along with the bowl of water. Baking time is 40 to 45 min.

To verify if your bread is ready, check the bottom to see if it’s nice and brown and give it a few taps. If it sounds hollow you can take out the bread and leave it onto a cooling rack.

Let me know if you gave it a go and share your pictures 🙂

Bonne Appétit!




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