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Cumin and Cottage Cheese Bread Loaf - Rohi Parāoa Kumene me te Tīhi Pahī

A rustic bread loaf with toasted cumin seeds and cottage cheese kneaded in to the loaf for a delicious flavour combination! Can be made in a cast iron pot or a loaf tin.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Rising Time 2 hours 35 minutes
Servings 1 large rustic loaf

Ingredients

The Cumin and Cottage Cheese Dough - Te Pokenga Kumene me te Tīhi Pahī

  • 1 tbsp kākano kumene (cumin seeds)
  • 2 tsp tote (salt, I like to use nice quality salt here but up to you)
  • 1 C (250 ml) wai aromahana (lukewarm water)
  • 2 tbsp huka hāura (brown sugar)
  • 2 tbsp īhi Surebake (bread makers yeast) or use 8g of instant yeast
  • 1 hēki (eggs, size 6)
  • ¾ C (170 g) tīhi pahī (cottage cheese)
  • 3 C (450 g) puehu parāoa kounga (high grade flour)

Instructions

The Cumin and Cottage Cheese Dough - Te Pokenga Kumene me te Tīhi Pahī

  • Set a frying pan over medium heat.
    Add the kākano kumene (cumin seeds) and toast for 5 minutes or until fragrant. Add them to a mortar and pestle or a chopping board.
  • Add the tote (salt) to the kākano kumene (cumin seeds) and either grind them to a powder with a mortar and pestle or crush and chop them finely with a sharp knife. This can also be ground in a spice grinder.
  • Add the wai aromahana (lukewarm water) and huka hāura (brown sugar) in to a large bowl. Stir until the sugar dissolves.
  • Whisk in the īhi (yeast) and leave for 5 - 10 minutes until the yeast has floated to the top and looks foamy.
  • Add the hēki (egg) in to the yeast mixture and whisk until well incorporated.
  • Using a fork, give the tīhi pahī (cottage cheese) a really good mash with a fork until smooth. (Mine was a bit too lumpy in the video).
    Add it to the yeast mixture and stir it through.
  • Add the puehu parāoa (flour) and ranunga kumene (cumin mixture). Stir it all together with bread and butter knife.
  • Tip the dough on to a lightly floured table and knead for 12 minutes. You can also knead it in a stand mixer for 10 minutes.
    The dough has an egg in it so it will be a little sticky - don't add extra flour.
  • Add the dough to a large oiled bowl and cover with a tea towel or bowl cover.
    Leave for 1 hour and 45 minutes to rise and double in size.

Cast Iron Pot Version

  • Once the dough has risen, tip it on to a lightly floured bench and fold in to a loaf shape. (Refer to the video for a guide).
    Place it in an oiled bowl, the same shape as your cast iron pot (the bowl should be smaller than the pot).
  • Cover and rise again for 50 minutes.
  • Add a 3.6 L cast iron pot and the lid to the oven and heat at 200 °C for 30 minutes.
  • Tip the risen dough on to baking paper. Score it, this helps the parāoa (bread) rise in a uniform way and can be done with scissors or a sharp knife.
    Remove the pre-heated cast iron pot from the oven and gently lower the parāoa (bread) in to it. Place the lid on.
  • Bake it for 25 minutes with the lid on.
    Remove the lid and bake for a further 20 minutes uncovered.
  • Remove it from the oven, let it cool for 5-10 minutes and slice in to the delicious parāoa (bread) that you just made!

Loaf Tin Version

  • Grease the base and sides of a loaf tin with oil.
    The size should be approximately 20 cm long and 12 cm wide.
  • Once the dough has risen, tip it on to a lightly floured bench and fold in to a loaf shape. (Refer to the video for a guide).
  • Add the rolled up dough in to the loaf tin, with the seam underneath.
    Cover the tin with a tea towel and allow to rise for 45-50 minutes.
  • As it rises, pre-heat the oven to 175 °C.
  • Once it has doubled in size, score it, this helps the parāoa (bread) rise in a uniform way and can be done with scissors or a sharp knife.
    Slide it in to the pre-heated oven and bake for 45 minutes until golden.
  • Allow to cool for 5 minutes in the tin. Slice and enjoy with your favourite toppings.