Chili Bread with Mango Chutney
Prep. Time:
30 mins
Baking Time:
25 mins
Total Time:
80 mins
Serves:
One loaf
Ingredients
Instructions
Warm 2 tablespoons water to 110 degrees F, and add the sugar and the yeast. Stir and then set aside for 10 minutes, by which time a form should be visible on the surface.
Put the flour into a mixing bowl. Add the salt, ground cumin, ground coriander, gochugaru and activated yeast and stir.
Melt the coconut oil and add to the dough. Add 300 ml of hand-hot water iand combine to form a soft dough. Turn out the dough onto a lightly floured work surface and knead for 5 minutes, until smooth and elastic (you can use a dough hook on a stand mixer.)
Move the dough to an oiled bowl and cover with plastic wrap then leave in a warm place to rise for about 1 hour, or until doubled in size.
When the dough has doubled in size, knock it back. Leave to rest for 5 minutes.
Heat the oven to 425°F. Brush the beaten egg mixture over the dough then sprinkle with cumin seeds. Bake for 20–25 minutes, until the base sounds hollow when tapped.
