This recipe for Turkish Bread takes some serious preparation time (nearly 2 days!) but it’s well worth it. It has been contributed by Tenina and goes very well with our trio of Turkish dips!
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 38.5 hours
Cooking Time 15 - 20 minutes
Serves 1 large loaf or 6 smaller Turkish bread rolls
Can be frozen
- bakers flour - 100g
- water - 100g, warm
- yeast - 2 tsp
- Remaining Dough:
- yeast - 2 tsp
- sugar - 2 tsp
- milk - 130g
- bakers flour - 480g
- water - 200g, warm
- plain flour - additional, as needed
- nigella seeds - few, or black sesame seeds
- Place starter ingredients - bakers flour (100g), water (100g) and yeast (2 tsp) into bowl. Mix Speed 5 / 20 seconds.
- Place into glass or ceramic bowl, cover loosely and leave in warm place for 36 hours.
- Place starter (which should be bubbly) into 40ºC oven (or somewhere quite warm if your oven doesn't go this low) and allow to improve for around an hour before using.
- Place starter, yeast (2 tsp), sugar (2 tsp) and milk (130g) into bowl. Heat 2 minutes / 37C / Speed 1.
- Add bakers flour (480g) and water (200g) to the bowl. Blend Speed 5 / 5 seconds.
- Set Closed Lid / 2 minutes / Kneading Speed. The dough will be very sticky.
- Turn out onto silicone bread mat and roll dough around on mat until it forms a ball.
- Wrap and allow to double (preferably in 40ºC oven, or somewhere warm).
- Roll dough out on bread mat into large rectangle and push into shape by hand. Place on large baking tray, (on bread mat) mist with a water spray and sprinkle with Nigella seeds before returning to 40ºC oven and allowing to rise for another 10 minutes.
- Turn oven up to 200ºC and cook for 15-20 minutes. Mist with water spray a few times throughout the cooking time.