Bread With Thahini and Seasame

 

As always I look forward to October 16 th. The reason because it is World Bread Day and I have a passion for making bread and top to all.

I always look forward for the World Bread Day and this time I baked my bread atleast some 10 days ago.
Keeping in mind never know if something comes up and then I won't have a good bread to post for the event which I have been taking part for years and as you see it is 8th Editing this year.

 If i could I would make a new bread every day, but these days it is just Hans and I and sometimes it is difficult to make breads for two person.
And I have been wanting to make this bread for a while after buying this book  Authentic Turkish Kitchen Erika Casperek-Turkkan from a second hand shop ( i looked for a link online but canot find)
And it was a flavour I havent used in anybread, so ofcourse i was so excited for making them.
We ate the bread with coffee and int he book it is written the bread taste the best at on the same day of baking.

Ingridients:
30 gm fresh yeast
1 tbsp sugar
450 gm flour
1 egg
200 ml milk (you might need a bit more milk , i had to use more)
1/2 tsp salt
Extra flour for when you shape the bread
15 tablespoon thahini pasta
100 ml runny honey

2 tbsp of oil ( for brushing on the bread)
I egg yolk
couple of tablspoon of seasame seeds for granish

Whisk together the flour, and salt in the bowl of a standing mixer (or in a large mixing bowl if kneading by hand).

 Make a well in the center of the flour and add the egg, milk .Whisk these together to form a slurry, pulling in a little flour from the sides of the bowl.

 Pour the yeast mixture over the egg slurry.

 

With a dough hook attachment, knead the dough on low speed for 6-8 minutes. (Alternatively, turn out the dough onto a floured work surface and knead by hand for about 10 minutes.)

 If the dough seems very sticky or dry , add flour a teaspoon at a time or more milk until it feels tacky, but no longer like bubblegum. The dough has finished kneading when it is soft, elastic,smooth, and holds a ball-shape.

Keep this dough in a bowl and leave it to rest for 30 minutes.

After 30 minutes sprinkle a work space with flour and knead the  dough and then divide into 12 equal balls.

 

Sprinkle flour on the work space, take a dough ball and  shape into a thin circle of 20 to 22 cm ( I used a rolling pin) My circle was really thin so it was larger than 20 cm.

Mix the thahini paste and the honey in a bowl.

Spread 2 tablsp spoon of this mix in a thin layer into the circle.( I used the back side of my spoon to spread)

Roll the  circle a bit slanted ( it is a bit difficult to explain) Look at the step by step pic.

After that you shape them into a snail shape. Lay the thin side under the snail.
Keep the snail shaped bread on a tray with baking paper and repeat the above step with the rest of the porion of the dough. When all the rolls are shaped leave it to rise covered for 20 to 30 minutes.

Preheat the oven to 180° c ( the recipe said 180°c but in my oven which is a fan oven i did 160°c)

Mix the egg yolk with the oil and brush each of the bread with this mix. Sprinkle with seasame seeds.

Bake for 25 minutes .

 

Tip:

You might have to add more milk into the mix while you are kneading.

This bread is best eaten on the day itsellf. ( Although I had left overs and ate them for breakfast next day which was fine)

If you think you don't have enough mix for spreading make a bit more.
Sending this to Yeastspotting too.