Pinch of mastika
Pinch of mechlebe
500 g strong white flour plus extra dusting
1 ½ tsp salt
20 g yeast
50 ml olive oil
300 ml water
100 g sesame seeds
1 tbsp black cumin seeds
1 tbsp caraway seeds
Grind the mastike and mechlebe with a pestle and mortar
to a smooth powder. Put the flour, salt,
yeast, olive oil and water in a large bowl and blend together. Add the mastika and mechlebe powder and knead
for 5 minutes, then leave the dough in the bowl to rest for 1 hour.
Tip the seeds into a large bowl and pour a little warm
water on them just to dampen them. This will
also balloon the sesame and release their juice.
Line a baking tray.
Tip the dough out onto a lightly floured surface and shape into a
ball. Drop the dough into the dampened
seeds and turn until covered in the seeds, then place the dough on the baking tray
and leave to rise for 1 hour.
Preheat the oven to 220c/ gas 7. Using a knife, make a cut around the middle
of the ball and two on top. Bake in the
oven for 30 minutes until golden brown, then transfer to a wire rack to cool.
100 GREAT BREAD PAUL HOLLYWOOD
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