Homemade Turkish Bread

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READY IN: 5hrs 15mins
YIELD: 6 loaves
UNITS: US

INGREDIENTS

Nutrition
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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.
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