Wordless(ish) Non-Wednesday: Twisted Rings revisited

Twisted Bread Rings

summary: twisted bread rings with sesame and/or nigella seeds (kalonji); (click on images to see larger views and more photos)

I know. This is supposed to be “wordless”. But as this isn’t Wednesday, I have given myself permission to add a few words. :-)

The first time that I made the twisted rings for BBD#30, we were sorry they were so large. It made it difficult to cook them on the barbecue because two trays were required. (Read more here .) So this time, I made smaller rings and fit them all onto one tray.

I love making these rings! They’re SO easy to shape!

I used sesame seeds for half the rings and kalonji (nigella seeds) for the other half. And we love the smaller rings!! But we can’t decide which seed covering we like better. What do you think? Here’s the recipe:

Kalonji (Nigella sativa) I love these little black seeds that taste vaguely of onion. I would also love to see the beautiful blue flower growing in our garden. I’ve planted the seeds and am still waiting… I have my fingers crossed.

Monforte Ash Goat Cheese (wscwong flickr image) It’s not easy to eat twisted rings with crossed fingers, but I’m not going to let that stop me…. Tomorrow, we plan to eat the rings with Montforte ash goat cheese Monforte Ash Goat Cheese (wscwong flickr image) and fresh strawberry compote, made from ripe Ontario strawberries, of course. (Thanks to wscwong for these lovely photos of Monforte’s goat cheese. If you squint sideways at the first photo, you can almost imagine that the bread is a twisted sesame ring and the honey is strawberry compote. Please do click on the images to see the actual photos.)

Please read more about kalonji:

wordless 26/06/2010

 

This post is partially mirrored on The Fresh Loaf.
 

edit:
Regional Recipes: Greece
regional recipes (regionalrecipes.blogspot.com image) This post has been submitted to Joanne’s (Eats Well With Others) event “Regional Recipes”, a monthly event to celebrate food from around the world. Joanne wrote:

I wanted to taste the world. However, being a medical student on a budget…traveling the globe isn’t really an option. Which is why I was so happy to take over Regional Recipes…a monthly blog event in which we cook from a different country each month!

The deadline for posting Greek food is 30 June 2010. For roundups and information on how to participate, please read the following:

 

This entry was posted in baking, bread - yeasted & unyeasted, food & drink, Wordless and/or Black & White Wednesdays on by .

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  • Daniel Goodwin

    Hi,
    I am a producer of the nigella sativa seed oil which has huge healing benefits. If you have planted the nigella sativa seeds and are awaiting blue flowers you have mistaken the nigella sativa to its sister plant nigella damascena.
    If your seeds sprout the picture you will expect is viewed on
    t h e b l e s s e d s e e d . c o m
    Still very beautiful indeed
    Regards
    Daniel

    Of course, you are quite right, Daniel. I had neglected to look at the Latin name on the richters.com page. I was blinded by the stunning blue flower in the photo. But you’re right, I’ll be almost as thrilled to get little white flowers with a blue crown if the seeds I planted actually sprout AND flower. Many thanks for pointing out the difference. -Elizabeth

  • These look like fantastic rolls…of course I love seeds, so that helps! We have a similar chesse made locally called Humboldt Fog that has the ash in the middle…very delish with jam or honey included.