Coriander Bread

Gioconda Scott combines fragrant spices, orange zest and honey to create a distinctive, sweet home-baked bread
By Gioconda Scott
Coriander Bread
  • Rating:
  • Serves: Makes two 450g loaves
  • Cook Time: 40 minutes
  • Prep Time: 30 minutes plus 1 hr 30 mins rising
  • Effort: easy



  • 1 tbsp cloves
  • 2 tbsp coriander seeds
  • 300 ml milk
  • 3 tbsp butter
  • 600 g flour
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp fast action dried yeast
  • 150 ml honey
  • zest of 1 oranges, grated


1. Pound the cloves and coriander seeds in a pestle and mortar until finely ground.

2. Heat the milk in a small saucepan. Add in the butter and heat gently until the butter has melted.

3. Place 300g of flour in a food processor, together with the ground cloves and coriander, cinnamon, ginger and easy-bake yeast.

4. Pour the milk in the blender with the honey. Blend until well mixed, adding in the orange zest as you blend.

5. Add in the remaining flour a tablespoon at a time, mixing well.

6. Knead the dough until smooth.

7. Shape the dough into a ball, place the dough in an oiled bowl, cover and set aside to rise for 1 hour 30 minutes.

8. Preheat the oven to 190°C/gas 5.

9. Divide the dough into two even-sized portions and place in two greased 450g loaf tins.

10. Bake for 35-40 minutes until risen and set.

11. Remove and cool on a rack.

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