Wednesday, November 17, 2010

Wholemeal Turkish Bread

A few years ago when I worked in the city near the David Jones foodhall I used to be able to buy a lovely wholemeal turkish bread. I have not seen it anywhere else since and wanted to try and recreate it home. I couldn't find a recipe specifically for wholemeal so I decided to 'half and half' a standard white version which I found here.

It was easy to make and delicious. But it was not much like the original, which was much softer.

250g plain flour, sifted
250g wholemeal flour, sifted
1 tsp (7g/1 sachet) dried yeast
1 tsp sugar
1 tsp salt
1 1/2 cups warm water

2 tsp sesame seeds
1 tsp nigella seeds
1 egg yolk
1 tbs olive oil

1. Combine flour, yeast, sugar and salt in a bowl. Make a well in the centre, then add water. Use a spoon to stir until combined, then use hands to bring the dough together in the bowl.

2. Turn the dough onto a lightly floured surface and knead for 15 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in the bowl and lightly coat with oil. Cover with a damp tea towel. Set aside place for 1-1 1/2 hours or until the dough has roughly doubled in size.

3. Place a pizza stone on the middle shelf of the oven. Preheat oven to 230°C. Turn dough onto a lightly floured surface and cut in half. Flatten slightly with hands. Place each half on separate pieces of floured, non-stick baking paper. Cover with a damp tea towel and set aside in a warm, draught-free place for 15 minutes.

4. With floured hands, stretch each piece of dough into desired shapes. Leave on non-stick baking paper. Cover with a damp tea towel and set aside again for 10 minutes.

5. Combine egg yolk and oil in a bowl. Brush the top of each pide with egg mixture. Use floured fingers to make indentations on top and sprinkle with sesame and nigella seeds. Open oven door and slide 1 pide on baking paper onto tray. Cook for 8-10 minutes or until golden. Cool on a wire rack. Repeat with second pide.

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