May this special day of Wesak, which celebrates the day of birth, enlightenment and death of Buddha, bring you peace!
Blue water-lily – the national flower of Sri Lanka
I am sharing this post on Angie’s challenge for this month with my recipe for turmeric coriander bread filled with seeni sambol. Ever since I started baking last year, I have found that I enjoy baking different types of bread. One of my favourite and successful breads is rosemary olive oil bread (recipe source: Jessie@A Hint of Honey). Using her recipe as a base, I have sometimes played around with herbs to make different versions of the bread and today, I would like to share my Sri Lankan twist to this bread.
Turmeric Coriander Bread with Seeni Sambol
Ingredients:
- Flour – 2 to 2 ½ cups, approximately
- Turmeric – 1 tsp
- Coriander – 2 to 4 tbsp fresh coriander leaves (as per your taste) or 1 tsp dried powder
- Pepper – pinch
- Salt – ½ tsp
- Sesame/ Gingelly oil – 2 tbsp
- Warm water – 1 cup
- Sugar – 1 tbsp
- Yeast – 2 tsp
- Seeni Sambol – recipe provided in this post
Method:
- Stir in 1 tbsp sugar and 2 tsp yeast in 1 cup of warm water in a mixing bowl and let it sit for about 10 mins till it becomes frothy.
- Sift the flour and set aside.
- Add a cup of flour to the yeast mixture and add the salt, turmeric, pepper, chopped coriander or powder to the mixing bowl.
- Mix well before adding the sesame oil and add the remaining flour ¼ cup at a time till the dough is formed. Knead for a few minutes till it is smooth.
- Lightly dab the mixing bowl with a little oil and cover, leaving the dough to rise for about an hour.
- Transfer the dough to a floured surface and roll out the dough.
- Spread the seeni sambol mixture over the surface. Starting from one end, roll the dough into a log.
- You could leave the dough as a log or connect the ends to make a round bread or cut into 8 equal pieces. If you cut into 8 pieces, make each piece into a ball ensuring that the ends are closed and that the filling is not seeping out of the dough.
- Transfer the dough to a lightly greased baking tray. Cover and refrigerate till about 30 minutes before you plan to bake.
- Leave the tray out in the kitchen for about 30 minutes before brushing the bread with either a little melted margarine or dissolved sugar.
- Bake the bread at 175⁰C/340⁰F for 20 mins. Check at intervals as the baking time differs depending on the oven.
- Serve warm with a nice vegetable soup.
A Taste of Sri Lankan cuisine 
what a lovely twist, to make a savory bread! the filling sounds very tasty and versatile, almost like a chutney. I’m assuming seeni stands for sugar, what does sambol mean?
Thank you, Apsara. I made it for my mother and she liked it a lot. Yes, seeni is sugar and sambol is a kind of spicy chutney. Seeni Sambol (a delicious sweet and spicy onion dish) is a very popular Sri Lankan side dish. I have linked to the recipe of seeni sambol in a previous post.
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sounds and looks delicious. thanks for sharing 🙂
Thank you, Jaime 🙂 Hope you try it out sometime, with or without the seeni sambol filling!
Looks and sounds delicious! 🙂
Thank you, Indu 🙂
Sounds delicious.
Thank you, Aruna 🙂
Ahila, it looks so flavorful with all these ingredients and thank you for the beautiful Blue water-lily 🙂
Thank you, Linda 🙂 Glad you enjoyed the beautiful blue water lilies.
Uhhh, so nice and such a great way to incorporate herbs in this! They look absolutely delicious! 🙂
Thank you, Tina and the bread tastes delicious as well 🙂
Ahila – great choice for the challenge – they look like they would be very aromatic with the herbs and moist with the seeni sambol too! Thanks for sharing…
Thank you, Selma 🙂 Your comment had somehow ended in spam so I had not seen it until now. Sorry about that.
Not to worry – I have found a lot of comments in the spam file, recently as well!!
I love the color of your bread from the turmeric I suppose? I am learning some new words such as senni sambol – thanks for sharing something new for me 🙂
Thank you, Judi 🙂 Yes, the colour of the bread comes from turmeric.
Hi Ahila! Your dish looks wonderful. I can just smell the fragrance of all of the spices and herbs that you have used and quite frankly, you have me salivating!
Thank you, Julianna 🙂 It has been quite a hit with family and friends.
I was thinking I’ve seen this before but can’t recall where or when. I think I would love this bread, judging from the ingredients alone. My mouth is watering at the thought of dipping this into a bowl of soup. Excellent recipe, Ahila! I have my work cut out for me; it’d be really hard selecting winners! 🙂
Thank you, Angie. It does taste great and this is one of the breads that my mother has requested me to make again which means a lot to me as it is very difficult to please her. While I like to think that I am the first to put together the turmeric-coriander combination with the seeni sambol filling, there might be others who have experimented with this combination 🙂
This bread looks fabulous– flavorful, perfect with soup.
Thank you, Rhonda 🙂
The bread looks wonderful, and so does all the other dishes on your blog!
I’ve never heard of ginger/gingelly oil. What is gingelly?
Thank you, Gerard 🙂 Gingelly oil is the name used here for sesame oil and is often used in south Indian and north Sri Lankan cooking.
Thank you Ahila!