Baking · Breads · Uncategorized

Mexican cascabel chilli and garlic swirl bread with cumin, and fresh coriander.


Bread is definitely one of my weaknesses especially when it’s infused or has a variety of ingredients blended in. What about you, do you love bread like I do? If so then this one is a keeper, a blend of roasted cumin, fresh corriander and spicy chilli just to give it a slight kick. Honestly it tastes delicious when topped with onion, cheese, more chillies šŸ˜‰ and toasted. Can you visualise the melted cheese and oozing chilli….yum. Ok so you may ask why Cascabel chillies and not any other, well it was thanks to Ben at Capsicana chilliĀ co who kindly sent me a variety of chillies to work my magic with. Ā Cascabel are dried Bola chillies which came from south-west Mexico, it has a smokey flavour with gentle notes of licorice and mainly used to make chilli sauces, stews or marinades. Well I diverted from all of those and used it as an ingredient in this bread which is amazing. Cascabel chillies are medium spicy so please don’t stick a spoonful in your mouth when you’ve made a paste as it will blow you away ;), however, in this bread it blends in so well with cumin and coriander and the flavour is gentle and not over powering at all. The added bonus is you can wow your family and friends with this delicious savoury home-made loaf, slice it, top it, toast it or just tear and share it …just inhale the aroma of spice and awaken your taste buds.



Mexican cascabel chilli and garlic swirl bread with cumin, and fresh coriander.

Preparation time: 20-30 minutes
Resting time: 45mins-1 hour
Baking time:35 minutes


Chilli paste:

30g Cascabel chillies- soaked in water for 20 minutes
1/2 Tsp heaped granulated garlic
couple of pinches of salt


500g strong white flour plus extra
1.5 Tsp salt
1 Tsp fast acting dried yeast
15g finely chopped fresh coriander washed and dried
1 Tsp cumin seeds roasted
15ml vegetable oil
1 Tsp white vinegar
300ml lukewarm water


1. First start with preparing the chilli paste. Once the chillies have been soaked for 20 minutes, remove stalks and seeds. Blend the chillies with some water and salt until smooth and creamy. Add water a little at a time, you want to achieve a spreadable paste. Stir in the garlic and set aside.

2. In a large bowl mix in flour, salt, cumin and coriander and finally stir in the yeast. Pour in the oil, vinegar and water, using your hands bring the mixture together into a dough, it will be a bit sticky and rough. Leave covered for 5 minutes.
3. Lightly flour your workboard, tip out the dough and knead for 10 minutes until your dough is smooth and elastic. The dough should be soft yet beĀ able to lift off workboard without sticking. If the dough is quite sticky, add extra flour whilst kneading but take care not to add too much flour or else you’ll end up with a very dense loaf, you can use a little oil as well if needed.

4. Using the palms of your hand, stretch the dough out into a rough rectangle shape. Take 3 Tsp of chilli paste and spread as shown in the picture.


5.Roll the dough until you reach the other end. Seam should be facing down, tuck the side seams for both ends under the dough.

6. Flour a baking tray, place your dough seam side down onto the tray, cover with oiled cling film and leave in a warm place for 45 minutes-1 hour until the dough has doubled in size.

7. Pre heat oven to 220 degree C or 200 C for fan assisted. Place the tray in the middle shelf and bake for 15 minutes. Reduce the temperature to 200 C or 180 C for fan assisted and bake for a further 20 minutes.
8. Remove the loaf from the oven, the loaf should sound hollow when tapped underneath. Transfer to a wire rack to cool.



Serve warm with soup, toasted or with dipping oils.







2 thoughts on “Mexican cascabel chilli and garlic swirl bread with cumin, and fresh coriander.

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