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mamatkamal's picture
mamatkamal

 Since I was young I've always been intrigued by these sesame/honey cookies, called in Morocco "Chebakia", not only for their beautiful flower shape but also because they are surprisingly delicious sweet treats and I love all the flavours in them!  Chebakia is one of the luxurious, tasteful, traditional and special occasion sweet, served without fail on Moroccan Ramadan table with Harira on Ftour (Iftar) meal.  However; in some regions in Morocco, chebakia is also served at wedding ceremonies and other special feasts.  Traditionally, few days before Ramadan, the whole family usually gets together to make large numbers of these cookies, which are customarily shaped like a rose, symbolizing "Respect and Love".  

Because of chebakia popularity and its cultural significance in Morocco, this has made these sesame/honey cookies synonymous with Ramadan. In fact, no Moroccan Ramadan is complete without chebakia, which can be bought almost anywhere in the street.  My Mother taught me how to make chabakiya when I was a kid, and I remember she used to talk about how tricky making those cookies were, and how her chebakia  would never taste like her mother's even if she used to make the best chabakiya I've ever tasted!  So last weekend, I decided to make those little cookies, and they brought me back as little kid again. They made me think of my mother and where I come from.  When I prepare chebakia, I always have those wonderful memories, and so will my lovely boys, one day! 

Chabakiya or Chbakia [S H A B A K E E Y A}  = الشّباكيّة, (also spelled Chebbakiya and Shebakia) is a general term for Moroccan traditional sweet sort of fried flower dessert, and which was originally considered as a confectionery Halwa [H A L W A} =حْلْوَة, which means "Cake" because of its sweet taste and flower crispy biscuit shape. It will sound odd for some of my blog followers; "A fried cookie? Come on, really?". Yes, indeed, it is a fried, chewy and sticky cookie that, strangely enough, goes so well with HariraBUT NOT tea or coffee! The sweetness of Chabakiya is intended to offset the sour yet soft, touch of the national soup, called Harira. Give me one chebakia and a bowl of Harira any day, any time and I’d be a happy woman! . 

Chabakiya is made with ingredients, very common in Moroccan Cuisine, such as sesame seeds, almonds, aniseeds, cinnamon, gum arabic, orange flower water, honey, yeast etc.... The dough is made by kneading wheat or white flour or mixture of both, with all the ingredients and mixed together, then flattened and cut into squares using a special Chebakia mold to cut the dough, then fried in oil and submerged in sweet honey syrup (usually orange flower water flavoured).   The result is a declicious, sticky, sweet and slightly chewy cookie  that looks like flower almost, and that tastes a little bit like a spicy, crispy, savory Fekkas, and a little bit like a hot glazed, sweet Almond/Honey Breewat. Both the flavour combination and the texture of chabakiya is amazing! 

Chabakiya is a little time-consuming but well worth the effort. It's also endlessly adaptable, substitute more modern ingredients for different flavours, use corn or ginger or orange syrup instead of honey, so chabakiya is more sticky and shiny. If you don't like sesame seeds or almonds,  replace them  for hazelnuts or pine nuts or peanuts or pistachio or linseeds etc....  which will change the flavour quite a bit, but they will taste great!  Don’t be intimidated by shaping technique of chabakiya, it is quite easy to make, and in fact you can create any shape you like! When making chabakiya, make sure not to overwork the dough (generally, 7 to 10 minutes seems reasonable).  This detail is very important, since gluten development, resulting from overworking the Chabakia dough, will make it tough when cooked. It is also important to maintain the temperature of the frying oil because if the temperature is too high or if you overcook them, chabakiya will be too hard and if the temperature is too low, or you undercook them, the resulting chabakiya will be too pale, very greasy and unappealing.  Note that chebakia will continue to colour slightly a few minutes after removed from the oil, so you will need to be careful when removing them. 

N.B.:

1-In Fes and some other regions as Rabat, Salé etc.., this same chabakiya is called Mkhar9a (also spelled Mkharqua or Mkharka = المْخَرْقَة ).

2-Whereas in Wajda (Oujda - East of Morocco) and also some parts in Fes, it is called Griwech or Griwesh or Griwchat =كريوْشْ 

3-In Agadir (South of Morocco), they have a special version of Chabakiya, called Bouchnikha = بوشْنيخَة ou Chebakiya Khyout (5yout) = الشّْبّاكيّة خْيُوطْ .

Below shows the photo of Bouchnikha, Agadir's version of Chabakia, by  Meriya (CLICK HERE FOR MERIYA'S BLOG)

4-There are several different shapes of chabakiya, the most popular one is Chabakiya Blighat or Baboush = الشّْبّاكِيّة بْليغاتْ, which has the shape of the hand-made leather shoes called in Morocco Babouche =  بَبُوشْ or Balgha (Balra) = بْلْغَة.

Below shows the photo of Chebakiya Blighat by Meriya (CLICK HERE FOR MERIYA'S BLOG)

5-There is a different type of Chebakia called " "Halwa Mja3ba" = الحلوة المجعبة. This is a very popular traditional type of Chebakia, and curiously enough, it is prepared by men only.  The dough needs very slow rising time for 17 to 24 hours, and requires a lot of practice and patience to achieve success. There is a video here by Moroccan Chef Cook Choumicha which shows how to make Halwa Mja3ba. I took the picture below of "Halwa Mja3ba" from this Cuisine Site!

I'm submitting this post to Susan's Yeastspottinga blog devoted to yeast bread.  Please check it out!

  Rosebud Chebakia / Chebakia sous forme de rose:

 

 

Ingredients for Chebakia dough : / Ingredients pour la pâte de Chabbakia:

-1 kg flour (I used strong white bread flour), sifted / 1 kg de farine tamisée (J'ai mis la farine forte blanche, je crois c'est ce qu'ils appellent en France "Farine T55", mais je ne suis pas certaine)

-200 gr brown sesame seeds / 200 gr de graines de sésame brunes

-2 tablespoons anise seeds / 2 c à soupe de graines d'anis

-2 cloves / 2 clous de girofle

-1/2 teaspoon salt / 1/2 c à thé ou à café de sel

-2 tablespoons ground cinnamon / 2 c à soupe de cannelle moulu

-200 gr blanched almonds / 200 gr d'amandes blanchies

 -60 ml white vinegar / 60 ml de vinaigre blanc

 -1/2 teaspoon saffron threads  / 1/2 c à thé ou à café de pistils de safran 

 -Few small grains of gum arabic / Quelques graines de gomme arabique 

-100 ml pure olive oil / 100 ml d'huile d'olive de bonne qualité

-1 egg / 1 oeuf

-1 egg white / 1 blanc d'oeuf

-100 ml melted butter / 100 ml de beurre fondu

-180 ml orange blossom water (use good quality) / 180 ml d'eau de fleur d'oranger de bonne qualité

-You will need about 60 ml warm water, depending on your flour quality.  Add more if you need to./ Vous aurez besoin d'environ 60 ml d'eau tiède. Il faut prendre en considération la qualité de votre farine, ajouter plus d'eau si nécessaire.

N.B. If necessary, use this water to dilute the yeast with pinch of sugar, cover and allow to rest for a few minutes. / Si  nécessaire, utiliser cette eau pour diluer la levure avec un tout petit peu de sucre, puis couvrir et laisser reposer quelques minutes.

-1 teaspoon baking powder (About 5 ml) / 1 c à thé ou à café (Environ 5 ml) de levure chimique ou patissière ou la poudre à pâte

-1/2 teaspoon (About 2.5 ml) yeast / 1/2 c à thé ou à café (Environ 2.5 ml) de levure boulangère

N.B. : I used instant dry yeast, but you might use fresh or active dry yeast as well.  /  J'ai mis la levure instantanée mais vous pouvez aussi utiliser d'autres types de levure soit fraîche ou sèche active.

 

 Sweet Honey Syrup: / Mélange de Miel :

-1.5 kg best-quality honey / 1.5 kg de miel de bonne qualité 

-2 tablespoons orange flower water / d'eau de fleur d'oranger

-Pinch of gum arabic / Une pincée de gomme arabique

-1 cinnamon stick / 1 bâton de cannelle


 For Frying Chebakia : / Faire frire le Chebakia:

-1.5 liters vegetable oil / 1.5 litres de l'huile végétale

  

Other/Autre Ingredient:

-About 100 gr golden sesame seeds, toasted, for decorating / Environ 100 gr de graines de sésame brunes pour la touche finale

  

Prepare the Chebakia dough: / Préparer la pâte de Chabbakia:

1-You have to plan ahead on this recipe, to get the sesame seeds, washed, dried and available.  Wash out the dirt and mud. Drain the seeds and let them dry in the sun, placing them on a large baking pan. This will take 1 to 2 days to dry them.  When dry, remove any small stones from brown natural sesame seeds. / Préparer les graines de sésame avant de commencer la préparation de Sellou.  Laver les graines de sésames et laisser sécher  naturellement au soleil, ceci peut prendre 1 jusqu'à 2 jours.  Puis enlever les mauvaises graines et faire attention si jamais il y a des petites pierres noires.

2-Toast sesame seeds in a small pan over medium heat until lightly browned, stirring or shaking the pan constantly.  Allow to cool. /Faire dorer les graines de sésame à la poêle en remuant sans arrêt. Laisser refroidir.

3-Grind sesame seeds into fine powder. / Faire moudre les graines de sesame au moulin jusqu'à obtention d'une poudre bine fine.

4-Toast the blanched almonds either in the oven or in a heavy, ungreased skillet or pan until golden, stirring every few minutes otherwise they will burn. / Dans une poêle ou au four, faire revenir les amandes blanchies qu'on brasse fréquemment jusqu'à coloration.

5-Grind almonds into fine powder. / Faire moudre les amandes au moulin jusqu'à obtention d'une poudre bine fine.

6-In a large bowl, place ground sesame and almond with the flour and all other dry ingredients, then add the remaining ingredients and mix well to form a stiff dough.  Knead the dough with hands for about 10 minutes. / Dans un grand bol, mélanger les graines de sésame et amandes moulues, puis ajouter tous les ingrédients secs, bien mélanger le tout, ensuite ajouter le reste d'ingrédients en formant une pâte assez ferme. Surtout la pâte ne doit être collante.  Pétrir à la main pendant 10 minutes environ.

7-Cover the dough with a towel or plastic wrap to let it rest for about 30 minutes./Couvrir avec un film alimentaire ou un torchon propre puis laisser reposer pendant environ 30 minutes.

8-Divide the dough into 6 equal parts and wrap each dough ball separately in plastic wrap./ Couper la pâte en 6 boules égales et couvrir chaque boule avec un film alimentaire. 

Shaping Chebakia : / Façonnage de Chabbakiya:

1-You don't need to flour your work surface to roll out the dough. Using a rolling pin, roll out each part into a very thin rectangle. / Au rouleau pâtisserie, étaler chaque boule en un grand rectangle très mince.  Pas besoin de fariner le plan de travail car si la pâte est bien faite, elle n'est pas supposée de coller.

 2-Use Chebakia cutter to form squares, which should have five (5) strips each. / Avec un emporte pièce de chabbakiya, couper des carrés qui doivent avoir cinq (5) lanières chacun.

 

  3-But, if you don't have a special mold for Chebakia, simply cut the the thin dough into small squares, measuring about 8 cm on all sides. Then using pastry wheel with fluted edge, make four (4) evenly spaced cuts lengthwise in each square, but not cutting through to the edges of the square. / Mais, si vous n'avez pas un emporte pièce de chabbakiya, utiliser tout simplement une roulette dentelée, puis couper des petits carrés dont les côtés mesurent environ 8 cm, puis faire 4 longues incisions parallèles à l'intérieur de chaque carré, mais sans arriver jusqu'au bord. 

 4-Now you will have little squares with five (5) strips each. / Vous aurez des petits carrés, ayant cinq (5) lanières chacun. 

5-This is Nassim's technique to fold Chebakia, very easy and clever! He inserts a straw into the square, making sure that the strips number: 1, 3 and 5 are on top of the straw, whereas strips number: 2 and 4 are under the straw. /  Ici, je vous montre une technique de mon fils Nassim, mon petit chou de 9 ans, pour façonner le Chebakia que je trouve toute simple mais efficace et bien pensée. Il insère une paille à l'interieur du carré, en veillant à ce que les lanières numéro: 1, 3 et 5 soient au-dessus de la paille, tandis que les lanières numéro: 2 et 4 soient sous la paille.

 6-He takes the straw and allows the strips of dough to slide down. He removes the straw, then, using his little fingers, turns the dough inside out. / Il prend la paille vers le haut, en laissant glisser les lanières sur un plan de travail, puis il retire la paille.  Ensuite, il travaille avec ses petits doigts pour faire sortir la fleur vert le haut.

 7-Then, he gently pinches both the opposite corners to seal the flower Chebakia, and that's it! / Puis, délicatement il attache les 2 coins ensemble pour bien sceller la rose, et c'est tout!

 8-Repeat the process with the remaining squares and the covered dough. /  Faire pareil avec le reste de carrés et la pâte recouverte du film alimentaire.

N.B. As you can see the shaping of Chebakia is not the same on the photo below, it's normal, since some were made by my lovely boys, some by my husband and others by our friend and myself.  But they all look beautiful. /Comme vous pouvez remarquer le façonnage sur la photo ci-dessous, est différent, puisque quelques uns ont été faits par mes adorables enfants, les autres par mon mari, notre amie, et moi-même, mais l'important qu'ils sont tous beaux!

And here are some well-detailed photos how to shape Chebakia by the food writer Christine-Amina Benlafquih CLICK HERE / Voici aussi des photos comment façonner Chebakiya Marocaine, et que je trouve vraiment bien faites par Christine-Amina Benlafquihl'experte américaine en cuisine Marocaine, CLIQUEZ ICI

 

Prepare the honey syrup : Préparer le  sirop au miel:

-Heat the honey for a few minutes, it should be warm but not bubbling. Then add  to honey the orange flower water, gum arabic and cinnamon stick and turn off the heat. / Chauffer le miel pendant quelques minutes, attention ne laisser pas bouillir.  Puis ajouter l'eau de fleur d'oranger, gomme pilées et cannelle et mélanger le miel.  Retirer du feu.

 Cooking Chebakia / Faire cuire Chabbakiya:

1-In a deep fryer or large pot, heat vegetable oil over moderate heat. / Sur un feu moyen, faire chauffer l'huile dans une poêle à frire ou autres. 

N.B . Before starting to fry Chebakia, test the temperature by dropping a small piece of carrot into the oil; if it floats and quickly starts to brown, then you can start frying.  It is very important to make sure the oil is hot enough before frying because if the temperature is too low, the resulting product is very greasy and unappealing. To keep the oil temperature constant while frying, fry only a few Chebakia at a time. / Avant de commencer à faire frire le Chebakia, vérifier la température de l’huile de friture, en jetant dans l'huile un morceau de carotte, et s’il dore et remonte à la surface, alors vous avez le feu vert pour commencer.  Surtout n'essayez pas d'aller plus vite en mettant trop de Chabakiya en même temps dans la poêle à frire car si il y en a trop, ils vont abaisser la température de friture, ainsi vos Chabbakias absorberont beaucoup de gras et goûteront l'huile.

2-When the oil is hot, then reduce a little bit the heat, and add Chebakia, only a few at a time, and fry for 4 to 5 minutes, on both sides or until brown. Add more cold oil, if necessary, and allow a couple of minutes to return to perfect frying temperature, then continue cooking Chebakia. / Dés que l'huile est bien chaude, baisser immédiatement un peu la température.  Faire frire seulement quelques Chebakia à  la fois pour 4 à 5 minutes de chaque côté ou jusqu'à ce qu'elles soient bien dorées et gonflées.  Ajouter plus d'huile froide si nécessaire et attendre quelques minutes jusqu'à que l'huile se réchauffe et continuer à cuire le reste des Chabbakiyas de la même façon.

 Soaking the Chebakia in Honey Mixture: / Faire tremper Chebakia dans le mélange du miel:

 1-Drain and put Chebakia in the hot honey, then gently push down to submerge them in the honey. Allow to soak for 10 to 15 minutes./ Bien les égoutter, puis plonger-les dans le miel chaud, sans les entasser. Laisser le Chebakia trempée dans le miel  de 10 à 15 minutes.

 2-Remove the chebakia from the honey and sprinkle slightly with toasted sesame seeds or with almonds, coarsely chopped and toasted. Serve with Harira, Enjoy and Happy Ramadan! / Retirer et égoutter. Saupoudrer Chebakiya de graines de sésames grillées ou amandes grillées et hachées grossièrement. Servir avec du Harira et Bssaha w Raha et Mabrouk 3likom Ramdan!

How to shape Rosebud Chebakia / Façonnage de Chebakia sous forme de rose:

 1-Using a rolling pin, flatten the Chabakia dough into a very thin circle. Use the circular cookie cutter or a small glass or others to cut smaller circles out on the large circle. / Utiliser un rouleau à pâtisserie, puis aplatir une boule de pâte de Chabbakia sous forme d'un cerle très mince, ensuite couper des petites rondelles avec un emporte-pièce rond.

 2-Arrange the six (6) small circles, half stacking on top of each other. With your fingers, press the edges of the circles to make them thiner./ Placer les six (6) petits cercles en rang sur une seule ligne, de telle sorte que chaque cercle doit cacher la moitié du cercle à côté. Aplatir un peu les bords des cercles avec vos doigts.

3-Place the stuffing on top of the second circle (Roasted or fried almond or almond paste or date paste  or fig paste etc...). / Placer votre farce sur le deuxième cercle (qui peut être soit amandes roties ou  pâte de dattes ou d'amandes ou de figues etc... )

4-Start rolling from the first circle, the one near the stuffing. / Commencer à rouler à partir du premier cercle, celui qui est près de la farce.

 

 5-Press the dough gently in the centre to help open the rose./ Délicatment, appuyer sur le milieu de la pâte pour faire ouvrir la rose.

6-To open the rose, you must force the bud open by a straw or your fingers or other tools, continue pressing the petals to separate them from the bud, and until all the petals are open and full. Don't be overly gentle during this process!/ Utilisez une paile ou vos doigts ou autres outils pour ouvrir les pétales de la rose et les separer du coeur. N'accordez pas beaucoup d'importance aux petits details.

 

  

hanseata's picture
hanseata

My first "Equal Opportunity Bread" (see my last post) had to be a batch of rolls. I like having a supply of rolls in my freezer, when we come home from a trip, and want a bread that thaws faster than a large loaf. So I grabbed one of my most favorite baking books - hey, who said I couldn't include my favorites in my fair baking? - "Brot aus Südtirol". Richard Ploner's breads are all small, mini breads, or rolls. The (professional baker's) reasoning: "They should all have the same size in a mixed bread basket".

This baking book has everything going for it, interesting recipes and appetizing photos. Unfortunately, it has not been translated into English, yet. Because of this sad omission I am happy to be able to translate at least some of its wonderful recipes for English speaking bakers.

The one thing I always change - apart for an adaptation of the ingredients to what is available in the US - are the very short fermentation times. Ploner doesn't retard his doughs, but I do, and I am sure that even these nice breads benefit from it.

The original recipe lists sugar caramel color (15 g) - I didn't have it and didn't see a real need for it, either. Richard Ploner lets you choose between toasted soy flakes and pumpkin seeds - for me a no-brainer, since I love toasted pumpkin seeds, and buy them in bulk. The sesame seeds I toasted, too, to enhance their "nuttiness".

 

MALZBROT - TYROLEAN MALT RYE ROLLS WITH SESAME AND PUMPKIN SEEDS

6 g instant yeast
280 g water, lukewarm
300 g all-purpose flour
100 g medium rye flour
100 g whole wheat flour
5 g malted barley flour (non diastatic)
5 g sugar (1 tsp.)
6 g sesame seeds, toasted (2 tsp.)
50 g pumpkin seeds, toasted, chopped
3 g whole caraway seeds (1 tsp.)
10 g salt


DAY 1:

1. Dissolve instant yeast in warm water. Mix with other dough ingredients to form a rough ball, 1 - 2 minutes on low speed (or with a wooden spoon). Let dough rest for 5 minutes.


2. Knead on medium-low speed (or by hand) for 2 minutes, adjusting with water, if needed (dough should be a bit sticky). Continue kneading for 4 more minutes, the last 20 seconds at medium-high speed (dough should still be more sticky than tacky).


3. Transfer dough to lightly floured work bench, and, with wet or oiled hands, stretch into a rough square, fold like a business letter, and then fold again like a business letter from the short sides. Tuck sides under dough to shape a ball, and place in oiled bowl, seam side down. Cover, and let rest for 10 minutes.


4. Repeat S & F for 3 more times at 10 minute intervals (total time 40 minutes). After the last fold, place into oiled container, cover, and refrigerate overnight.


DAY 2:

5. Remove dough from refrigerator 2 hours before using, it should have doubled in size (or shape cold, with then longer rising time).


6. Preheat oven to 428ºF/220ºC, including steam pan. Divide dough into 10 equal pieces. Pre-shape into rounds. Let relax for 5 minutes.


7. With both hands, roll rounds into 10-cm/4" long strands, with tapered ends. Place, seam side down, on parchment lined baking sheet. Score lengthwise. Mist with oil spray, cover, and let rise for 45 - 60 minutes, or until they have grown ca. 1 1/2 times their original size.


8. Bake for 12 minutes, steaming with 1 cup of boiling water. Rotate rolls, remove steam pan, and continue baking for another 13 minutes, until they are golden brown. Leave in switched-off oven with door slightly ajar for 5 more minutes, then let cool on a wire rack.

Malzbrot - These rolls went straight into Karin's Bread Hall of Fame - they are soooo good!

 

linder's picture
linder

I decided to return to my roots as it were, and reprise an old standard bread
recipe from the Tassajara Bread Book, Whole Wheat Bread. I topped the loaf with
a little egg wash and some sesame seeds before baking.  It's not 100% whole wheat but about 70% whole wheat - (2 1/2 cups ww flour, 1 cup all-purpose flour). I used to make this bread every week for
morning toast. After seeing and smelling it, I remember why - it's just good.

freerk's picture

Baking with one hand; german rolls baking video

September 3, 2011 - 7:34am -- freerk
Forums: 

Hey fellow TFL-ers,

Working hard on my baking with one hand skills. Thank you Panasonic, for a sturdy tiny camera, that will even survive a plunge in the dough (not that it has happened...yet)!

Welcome to the Bread Lab :-)

 

The YouTube video is hereby completely dedicated (I hope you appreciate this) to Hanseata (Karin)! Thank you for all your wonderful formulas on here, and making my favorite list read like a copy of your profile; this one's for you!

ehanner's picture
ehanner

I have tried my hand at various recipes for Greek bread over the last couple years. People who visit Greece rave about the wonderful bread and I long to create such a loaf. David (Dmsnyder) has posted his latest improvement which I tried today with a couple of minor modifications. I won't re-post the recipe as David's is all you need to make this wonderful bread.


As David suggested, I lowered the oven temperature to 430F from the beginning. I made two full batches and on the second pair of loaves, I lowered the temp to 420 after 20 minutes and continued for another 20 minutes. After the 40 minutes baking time, I left the breads in the oven with the door ajar for another 5 minuets to harden the crust. The color is less dark, more towards golden although it looks darker in the photo. The crumb image is of the first loaf that was baked more boldly. The second two loaves are destined to be delivered to my son for his Greek dinner with friends.


The inclusion of Durum flour adds a very nice nutty note to the aroma. I almost feel as if I am smelling or tasting the sesame seeds on the outside. The Durum lends an unusual flavor. It is most delicious. The crumb is open well enough and the cells are gelatinous. The dough was 7.3 Lbs in total divided into 4 parts, mixed by hand and folded twice during the 2-1/2 hours of fermenting and proofed in round linen lined baskets. I pinched the dough while in the baskets across the sides to make them oval just before turning on to the flipper board. I spritzed the dough and sprinkled the seeds over all before slashing.


This is a terrific bread. The added honey helps it brown early. Next time I will start at 420F for 40-45 minutes to an internal temp of 205F.


Eric




Franko's picture
Franko

 


Last week my wife Marie asked me if I could make her a loaf of Spelt bread without using any regular wheat flour in it since she has problems digesting typical wheat based breads. Up till now she's been buying a spelt bread available at our local supermarket that's one of those flash frozen par-baked things that have become so common in supermarket bakeries these days. Not being a bread purist, she been quite happy with it despite my looks askance, but I wonder if maybe some of the things I've been learning from TFL and discussing with her might have rubbed off. At any rate I've been wanting to make a bread for her that she could enjoy, and happy she asked me since spelt is a grain I've never used previously and was interested to try it out.


Richard Bertinet's new book 'Crust' has a recipe for a pure spelt bread in it which I showed to Marie, and she thought it sounded fine, but asked if I could include some nuts and/or seeds, maybe some oatmeal as well for a little variety. I think if she hadn't asked me first I would have suggested it, as the recipe seemed a little plain for our tastes. I picked up a bag of 100% whole grain spelt flour from our local health food/organic grocery that's milled by Nunweiler's Flour Co out of Saskatchewan, and a certified organic mill. They have a line of various whole grain flours including, dark rye, buckwheat, as well as whole wheat and AP. Link included below for anyone interested, although I doubt you would be able to find it outside of Canada.


 


Bertinet's formula is pretty straightforward other than using a poolish of spelt flour, which I made up the night before, as well as an oatmeal soaker to be included in the final mix. Next morning I toasted some sesame, sunflower and pumpkin seeds in a 380F oven for about 8 minutes, and let them cool before proceeding with the mix. I thought I might have to increase the flour ratio somewhat because of the extra water I included to the formula from the oatmeal soaker but the oatmeal absorbed almost all the water, contributing little to the overall mix, with just the water called for in the recipe being added. The dough had a bulk ferment of an hour, followed by a light rounding and a 15 minute rest, then shaped and placed in a floured brotform. The rise took just under an hour, which after having made long rising levain style breads for the last few bakes kind of took me by surprise. I think it made a good loaf, but more importantly Marie really likes it, saying it has so much more flavour and texture than the stuff she was buying from the store, which I told her was a result of having used a preferment in the mix. The technical details aside, it seems I'll be making this bread on a regular basis from here on, the only change being to increase the percentage of seeds by double or more. Recipe and photos below.


Note: the recipe below has been edited from the originaly posted formula due to some errors and miscalculations recently brought to my attention. My apologies for any confusion this may have caused anyone.


Franko


Richard Bertinet's Spelt Bread-adapted and halved


Ingredients

%

Kg

Poolish

 

 

Spelt flour

100

250

Water

100

250

Instant yeast

1

2.5

 

 

 

Oatmeal Soaker

 

 

Oatmeal

100

125

Warm Water

100

125

 

 

 

Final Dough

 

 

Spelt Flour

100

250

Mixed toasted sesame, sunflower,and pumpkin seeds

24

120

Poolish

202

502.5

Oatmeal Soaker

50

250

Salt

2

10

Water

64

70

Instant Yeast

1

2.5

Total Weight

 

1205

      
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           
           

Mix Poolish ingredients together and rest overnight in the fridge.

 

Combine poolish with remaining ingredients and mix on 1st speed for 3-4 minutes. Mix on 2nd for 2 minutes then knead on counter for 2-3 minutes, or just until the dough is smooth and uniform. Put the dough in a lightly floured bowl , cover, and let rest/bulk ferment for 1hr. Dough temp 71F-74F .

 

After the dough has rested for an hour , remove from the bowl and round it lightly and let rest for 15 minutes, then shape as desired. Preheat oven and stone to 500F .

 

**Note: this dough rises very quickly and should be monitored very closely during the final rise. It is easily overproofed. The times and temperatures listed below are based on my kitchen environment at the time and my oven. Adjust accordingly to your own situation at the time of final proof and baking.

Let dough rise approx. 30-40 minutes. then slide the loaf onto your hot stone, with normal steam and bake for 10 min. Turn the heat down to 440 for 25-30 minutes or until the bottom of the loaf sounds hollow when tapped . Cool on wire racks for 6 hours or more.

 

 

ejm's picture
ejm

These rings (based on the recipe for 'Greek Sesame Galettes (Κουλούρια)' in "Mediterranean Street Food" by Anissa Helou) were baked in the barbecue.


Sesame Twisted Rings - May 2010

 


It was hot in the kitchen. It was noon. But I mixed the dough anyway. And because it was so ridiculously hot , it was ready to be baked by dinnertime. We baked the rings in the barbecue.


We had the rings with grilled pork, beet tops, green beans and oven-roasted potatoes last night. And this morning, we had them for breakfast with Monforte "Don's Blue" ash chèvre and really good coffee. I can’t decide which way was more delicious.


Many thanks to Anissa Helou for this wonderful recipe. (I have just one small quibble: what is it with recipes that do not include water in the list of ingredients?! I hate having to read the instructions to find out how much water to use.)


-Elizabeth


(further details and my take on Helou's recipe: Sesame Twisted Rings)

sortachef's picture
sortachef

Sortachef's Greek Easter Bread


 Greek Easter Bread


 


Makes one 2 ½ pound loaf


 


4 Tablespoons butter


2 heaping dessertspoons of honey


2 eggs


2 teaspoons dry yeast


1½ teaspoons salt (2 if using unsalted butter)


1 teaspoon anise extract


20 ounces (about 4 cups) unbleached white flour


1 1/3 cup water at room temperature


¾ cup additional flour for bench work


A 14" pizza pan fitted with parchment paper


 


4 red hardboiled eggs (see Dyeing Red Eggs @ http://www.woodfiredkitchen.com/?p=742 )


1 eggyolk+1 teaspoon water for wash


4 teaspoons of raw hulled sesame seeds


 


Note: A flexible bowl scraper (or a Tupperware lid cut in half) comes in handy for working this dough.


 


Make the dough: In a mixer fitted with a flat beater, cream together the butter, honey, eggs, yeast, salt, anise extract and 1 cup of the flour. Beat well for 2 minutes. Add 1/3 cup water and ½ cup flour, beat for a minute; another 1/3 cup water and ½ cup and beat, etc., until you have used up all the water and all but a cup of the 20 ounces of flour. Beat for a further 2 minutes.


Scrape off the flat beater, scrape down the bowl, and put in the other cup of flour. Switch to the dough hook; run mixer 10 minutes on low (mark 2 for Kitchenaid). Scrape down bowl if necessary. The dough is not stiff enough for the hook to pick it up, but this mixing will improve its structure.


Knead the dough: Sprinkle half of the benchwork flour onto a counter or board, scrape the dough onto it and, using the scraper, quickly fold the edges in to the middle. Put a bit of flour onto the dough and let it rest for a few minutes while you clean out the bowl.


Knead for 5 minutes, adding flour as necessary until you have used up the ¾ cup of extra flour.


First rise: Put the dough into the bowl, cover and let rise at room temperature for 3½ hours.


Second rise: Use the bowl scraper to pull the dough in from the edges, releasing the air, and then let rise 1½ hours at room temperature.


Make the braid: Turn the dough out onto a barely floured counter. Cut a 5-ounce piece of dough off and put it to one side, covered. Now, make bulk of the dough into a snake about 2 feet long, rolling it on the counter under your hands to stretch it out. Let it rest for a few minutes. For the next step you will want a clean section of counter 3' wide, with no flour on it or the dough will slip instead of roll.


Roll the dough snake out to 3' long, and cut into three equal pieces of about 12 ounces by weight. Roll each of the three pieces out to nearly 3' long. Your dough ropes should be 5/8" in diameter and roughly uniform.


Put 3 ends together, cross two ropes and throw the third across the Y. Braid until the ropes are used up, keeping the dough slack to keep the braids loose and thick.


Make the loaf: Lift one end of the braid off the counter and slip the parchment lined pan under it, and then lift the other end around to form a circle. Overlap the two ends of the braid by an inch, and push your thumb down in at that point. The first egg will go into that depression.


Adjust the braided ring on the parchment to make it as round as you can, and push your thumb down to make depressions at the other 3 quadrants. Carefully put in the eggs.


Roll the leftover piece of dough into a snake the thickness of a pencil. Around the eggs, snip 4 places with scissors to receive the ends of the dough that crosses over them. Cut pieces of dough to make the crosses.


Final rise: Cover lightly with a cloth and let rise for 40 minutes.


Preheat oven to 400º. If you're using a pizza stone or quarry tiles (recommended), let them heat up for at least 30 minutes.


Glaze and bake: Mix the egg yolk and the water in a ramekin, and brush the egg wash over the dough, being careful not to cover the eggs. For best coverage, brush a second time. Sprinkle with sesame seeds.


Bake for 10 minutes at 400º. Turn oven down to 350º and bake for another 25 minutes, turning the bread around at halfway.


Let cool for at least an hour before sharing with your Greek friends.


See original content at www.woodfiredkitchen.com

jennyloh's picture
jennyloh

I saw Floyd's posting on this recipe.  Wanted to try out.  I also saw some seeded recipes,  and wanted to add in the seeds. I need some advice here,  as the the bread turned out a little dense - see the crumb below.




Ingredients:
Preferment
125g All Purpose Flour 85g water 2.5g salt 2g yeast
Day 1:  Mix all and leave rise for 1 hour,  then refrigerate it overnight.
Final Dough
350g Bread Flour 225g water 40g extra virgin olive oil 5g rosemary leaves (I used dried) 7.5g salt 2.5g yeast All of the preferment
Seeds (I added these in as I wanted a seeded bread)
50g Sunflower seed  20g Sesame seeds
Bake sunflower seed for 15 minutes in oven at 150 degree celsius. Turn the seeds occasionally. Fry sesame seeds for about 5 minutes over fire.  Stir constantly till brown.  Put in a bowl and cover overnight.

Day 2:  Mix dough first,  and add in preferment,  knead well.  I added the seeds last after I've kneaded the dough well. Mix the dough and seeds well together. (Should I have waited after the 1st rise to add in the seeds?)
Rising/Proofing:  Rise for 1 1/2 hours, (Floyd suggest a 3 hour bulk rising with 2 folds,  which I should have followed).  1 fold and shape.  Proof for 1 1/2 hours. (The dough have doubled well,  my first rise should have been longer??)
Bake:  Steam the oven at 250 degrees celsius,  and  bake at 230 degrees celsius for 50 minutes,  and bring down the temperature to 200 degree celsius for 20 minutes.  (did I bake a little too long?)
Looking for some advice please?
Jenny

ehanner's picture
ehanner


The dough didn't spring all that much in the oven.




This is a light and easy to chew bread with good flavor



Slashed deeply and ready to proof



After 1 hour proof time, ready to bake


MommaT asked about a recipe for a Greek Bread that she had just had while in the Mediterranean on vacation. A common bread sold everywhere and wonderful to the nose and mouth senses. I suspect the view of the beautiful Greek villages with their white stucco buildings and red tile roofs, not to mention the sea air and fine wine might have an impact on the experience of eating a piece of artisan bread dipped in the most fragrant  Greek Olive oil. Ahhh, it takes me back.  So---


When DSnyder suggested a possible recipe after connfering with his Greek DIL, well I hopped right on it. I converted the recipe to weights for the most part, at least where it counts. I used 135g per cup for the flour weight and KA AP flour. My hydration came in at 73% counting the milk and oil as liquids.


I thought the dough to be a bit firm but the recipe does call it a stiff dough. I mixed it as per  suggested but I let it rest for 20 minutes and then folded and kneaded a bit. It was starting to become smooth but not fully delevoped when I shaped it into a round and covered it. About an hour passed annd the dough had doubled nicely and felt like a puff ball. I shaped it into a tight oval, brushed an egg wash over the top and sprinkled a generous topping of toasted sesame seeds over the loaf. I don't usually slash the loaf prior to proofing but that's what was called for so I made a deep slash down the top center as you can see. I covered the loaf with plastic, dusted the plastic with spray oil and flipped the plastic wrap over so as to avoid a mess after proofing.


I had pre heated the oven to 400F and heated a 1/2 C of water for steam. The bread was loaded, in with the water and after 15 minutes lowered the heat to 350F for another 15 minutes. Actually I didn't quite go to the full 30 minutes baking time. I thought I was done enough for the first try at 27 minutes. The bread feels very light and is soft enough on the crust it is just a little hard to slice. Perhaps just just a little more oven time to dry it out.


The aroma is wonderful. Toasting the sesame seeds is always worth while. My daughter approves, saying "this is really good" , that is a pretty tall hurdle. She is a tough critic.


I don't know if this looks or tastes like what MommaT was talking about or even what David's daughter in law Stephanie intended. Perhaps she will see this and comment. Thank you Stephanie and David for your interest in creating this bread. Please let me know what you think.


Here is my contribution to the recipe.


Greek Bread with Sesame Seeds


Luke warm water (80F) 1/2 Cup (118g)
2 Tablespoons Olive Oil (30g)
5 Tablespoons warm milk (74g)
1 envelope ID Yeast (6g (2-teaspoons))
2-1/4 Cups AP Flour (304g)
1/2 teaspoon Salt (sea salt, fine grind)

1 egg and 2 T milk for washing before seeds are applied
2-4 T Sesame Seeds, toasted


Hydration 73%


Method as called for in Davids post here
Mix, autolyse, knead and ferment till double. Punch down, shape, slash and wash with egg wash, seeds and proof for 45-60 minutes.
Bake at 400 for 15 minutes, reduce temp to 350 for and additional 15 mins.,steam as normal


Eric


 

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