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Nigella is a seed, used as a spice instead of original black cumin and variously called onion seed and black sesame ect. It has a pungent bitter taste and smell. It is used primarily in confectionery and liquors, but also in cheese and braided-dough buns, mostly in Turkey, Bosnia and often baked on Muslim religious holidays.
Preparation time 10 minutes .. Rising 45 + 60 minutes .. Baking 20-25 minutes
INGREDIENTS
- 1 1/2 cups wheat flour
- 1 1/2 cup of durum wheat flour
- 1 3/4 cup lukewarm milk
- 1 3/4 tsp salt
- 50 g nigella seed
- 20 g fresh yeast
- 4 tsp milk butter
PREPARATION
Mix the flour in a bowl together with all dry ingredients and make a dimple. Dissolve the honey, yeast, linseed, oil in the warm milk into the well. Mix everything together in the middle and make a dough slowly. Now add the butter and knead a soft dough.
When complete, form a ball and place between two canvases with a plastic foil on it and let him rise at least 45 minutes.
Press the dough after proofing flat. Form a ball back in so the nuts and in the dough regularly divide.
Make the dough into a ball, put on the baking sheet, cover with a glas pot and let rise at room temperature for 60 minutes now. Bake the bread after rising between 20-25 minutes at 428°F (hot air oven -68°F).
After baking, let the bread cool on the rack.
Nigelle seed or black cumin is used as a medicine since ancient times, especially the oil extracted from these seeds. Abou Hourayra narrated that Muhammad would have said: “Use black cumin, it is a cure for every disease except death.” Therefore use in Muslim communities around the world and especially black cumin oil extracted from these seeds. Ibn Sina (980-1037) describes this plant as an energy supplier and suitable fatigue and depression but also against eczema, or hair loss as well as incontinence, gallstones, constipation, etc.
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