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Wholemeal bread in banana leaves
Makes 1 large loaf Cakes, Bread and Pastries
Ingredients
- 750g wholemeal flour
- 21⁄4tsp active dry yeast (one 7g pack)
- 1⁄2tsp nigella seeds
- 1⁄4tsp ground ajowan (bishop’s weed) or equal amounts of dried thyme and cumin seeds
- 1tsp salt
- 11⁄2tbsp sunflower, rapeseed or other mild vegetable oil
- fresh banana leaves, for wrapping
- 3 garlic cloves, peeled
Method
In a large mixing bowl, sift the flour, add the yeast, nigella seeds, ajowan, salt and oil and mix by hand. Begin working in around 500ml of warm water until the dough is smooth but also quite sticky. Cover with cling film and leave to rise for 1 hour.
Preheat the oven to 200C/ 400F/Gas 6. Line a deep, round mould or Dutch oven with banana leaves and tip in the dough. Insert the garlic cloves evenly across the top and tuck the banana leaves around the dough until it is completely covered. Wrap foil over the top of the mould.
Bake for 45-60 minutes or until done; it should sound hollow when tapped. Once cool, carefully pull away the banana leaves and cut the bread into quarters.
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