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Daktyla Recipe Daktyla Recipe

The following Greek on a regular basis bread, additionally present in Cyprus and Turkey, is a big, comfortable loaf together with each toasted sesame seeds and historically, nigella seeds, throughout the bread and adorning the crust. Nigella seeds have an excessively unique taste; some describe it as peppery, others as very similar to that of caraway seeds.

The loaf is both deeply slashed earlier than baking, or shaped by means of hanging balls of dough subsequent to one another at the pan. The end result? Easy to tug aside “arms” of dough, making this an ideal “pass-around” loaf.

At a look

Prep
Bake
Total
Yield
1 loaf, eight pull-apart rolls

Ingredients

Sponge

  • 1 cup King Arthur 100% White Whole Wheat Flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon rapid yeast
  • 1 1/3 cups water

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/four cup toasted sesame seeds, plus 1 tablespoon to sprinkle over the loaf
  • 1 tablespoon nigella seeds, plus 1 teaspoon to sprinkle over the loaf (See “pointers”, beneath.)

Sponge

  • four oz King Arthur 100% White Whole Wheat Flour
  • 2 three/eight oz yellow cornmeal
  • 1 teaspoon rapid yeast
  • 10 three/four oz water

Dough

  • eight 1/2 oz King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 7/eight oz olive oil
  • 1 ounce toasted sesame seeds, plus 1 tablespoon to sprinkle over the loaf
  • 1 tablespoon nigella seeds, plus 1 teaspoon to sprinkle over the loaf (See “pointers”, beneath.)

Sponge

  • 113g King Arthur 100% White Whole Wheat Flour
  • 67g yellow cornmeal
  • 1 teaspoon rapid yeast
  • 305g water

Dough

  • 241g King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 25g olive oil
  • 28g toasted sesame seeds, plus 1 tablespoon to sprinkle over the loaf
  • 1 tablespoon nigella seeds, plus 1 teaspoon to sprinkle over the loaf (See “pointers”, beneath.)

Instructions

  1. To make the sponge: Mix the entire wheat flour, cornmeal, yeast and water in a bowl.
  2. Let the mix sit down for 1 hour, or till it is foamy and stuffed with bubbles.
  3. To make the dough: Mix the remainder substances into the sponge and knead — by means of hand, mixer, meals processor or bread gadget — to shape a comfortable, supple dough, including a small quantity of additional water or flour as wanted.
  4. Place the dough in a greased bowl, and canopy it with an explanation duvet or plastic wrap. Allow it to upward thrust for 1 1/2 hours, or till it is virtually doubled in dimension.
  5. Turn the dough out onto a calmly floured or greased paintings floor. Divide the dough into eight items.
  6. Round each and every piece right into a ball, then form each and every into an oval about four” in duration.
  7. Select a sheet pan that is about 18″ x 13″ in dimension, and grease it calmly, or line it with parchment.
  8. Place the ovals of dough aspect by means of aspect (lengthy facets virtually touching each and every different) at the sheet, leaving about 1″ between each and every; they are going to fill the pan finish to finish.
  9. Cover the pan and let the dough upward thrust in a heat position for 1 hour, or till it is expanded sufficient in order that the ovals are touching each and every different. (At this level, the entire thing might remind you of a caterpillar.)
  10. Preheat the oven to 375°F.
  11. Brush the highest of the dough very calmly with water (or spray it gently), and sprinkle with a mix of toasted sesame seeds and nigella seeds.
  12. Bake the bread for 25 to 30 mins, till it is golden brown.
  13. Store, well-wrapped, for three days at room temperature, or freeze for as much as three months.
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