Homemade Turkish Bread
Ready In: 5 hrs 15 mins
Yields: 6 loaves
Ingredients
Sponge
- 1⁄2 cup warm water
- 2 teaspoons yeast
- 1 teaspoon sugar or 1 teaspoon honey
- 1 cup bread flour
Dough
- 1 1⁄4 cups warm water
- 2 teaspoons yeast
- 1 teaspoon sugar or 1 teaspoon honey
- 2 tablespoons olive oil
- 3 cups bread flour
- 1 cup whole grain wheat flour or 1 cup rye flour
- 1 tablespoon salt
- sesame seeds or nigella seeds
- 1 egg, beaten
Directions
- Mix the sponge ingredients, except the flour together and set aside until foamy, about 15 minutes.
- Add the flour and combine well.
- Cover with a tea-towel or loosely with plastic wrap and set aside overnight. Don’t cover the sponge tightly because the air inside with become anoxic and the yeast will die.
- The following day, mix the second lot of yeast, water and honey/sugar together until foamy then add the remaining ingredients except the sesame seeds or nigella seeds and egg then knead until the dough is smooth and very elastic.
- Add more flour if the dough is too wet. It should be slightly damp but silky smooth. About 20 Minutes.
- Once the dough is the right consistency, ball up and place in an oiled bowl covered with a tea-towel or loosely with plastic wrap for 3+ hours or until the dough has doubled in size.
- Punch down the dough then kneed again for another 10 minutes or so.
- Divide into six pieces and roll out to the desired shape, quite thinly and put on a greased baking tray and put in a warm place for an hour or more until the dough has risen significantly.
- Pre-heat your oven to 250ºC.
- Brush with an egg wash and sprinkle over the sesame or nigella seeds.
- Bake in the oven for 10-15 minutes until the crush is golden.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off