M sister suggested that I make this lovely no knead bread. It is a no knead bread. That is the kind I really enjoy. It takes little effort and some patience. But the reward is a wonderfully tasty bread.
It is based on Turkish Pide. Most often covered with some sesame seeds and nigella seeds it is very simple to make. I didn’t have nigella seeds so I used two types of sesames seeds instead.
The recipe is easy to follow and it doesn’t take too long either. Since there is no kneading it can easily be made in a large bowl.
The recipe will make 2 breads, in rectangular shape. But they could be round too, which is also often how they are served in Turkey.
My Bake
I was very pleased with how my breads baked. The crust was soft and chewy. The inside of the bread was very soft and spring. The sesame seeds gave a great flavour too.
Baking took only 15 minutes at a high temperature. The bread could also be baked longer, at a lower temperature if preferred.
I enjoyed mine immensely, creating a pocket and filling it with grilled aubergine and courgettes with tomatoes as well as ham and cheese. But that was only after I enjoyed some with a bowl of soup.
Another great recipe for no knead bread is Soft No Knead Sandwich Bread
Easy No Knead Turkish Bread
Course: BreadCuisine: TurkishDifficulty: Easy8
servings2
hours15
minutesIngredients
- Starter
112g(3/4 cup, based on scooping packed flour into a 250ml cup) bread flour
200ml(1/2 cup + 1/3 cup) lukewarm water
10g(1 1/2 packets- about 3 tsp) instant yeast
4g(1 tsp) sugar
- Dough
390g(2 2/3 cups minus 1 tbsp, based on scooping packed flour into a 250ml cup) bread flour
200ml(1/2 cup + 1/3 cup) lukewarm water
6g(1 tsp) salt
1 medium egglarge in USA), with a little water and flour for a wash.
Sesame seeds and nigella seeds to taste.
Directions
- Place the 112g of flour into a large bowl with the sugar and yeast.
- Add 200ml of water and stir until the mixture is smooth.
- Cover the bowl with plastic wrap and leave for 20 to 30 minutes, until the mixture has become airy and frothy.
- Add the other 200ml of water and stir to combine.
- Add the salt and flour and mix together into a shaggy dough, with all the flour full mixed in.
- Cover the bowl with plastic wrap and place the bowl into a warm place until the dough has more than doubled in size(mine took an hour).
- Tip the dough out onto a well floured surface and fold it over on it self for about a minute, using the flour to prevent sticking.
- Divide the dough into two pieces.
- Form each piece into a ball, knocking out any remaining gas.
- Reshape into an oblong.
- Press the oblong into a rectangle which is about 1 cm in thickness.
- Place the rectangles on baking sheets which are lined with parchment paper.
- Cover the dough again and leave rest for 30 minutes.
- Preheat the oven to 250C/230C Fan/480F, placing a pan of water on the bottom of the oven.
- Beat the egg with some water and a little flour and then brush all over the dough.
- Using fingertips press a pattern around the inside edge of each rectangle.
- Make a pattern of diamonds on the top of the dough using the same method.
- Sprinkle sesame seeds over the top.
- Bake the bread for 15 minutes until the top is a nice golden brown.
- Remove from the oven and transfer to a wire rack to cool.