Turkish Bread

Makes one large loaf or 6 rolls Prep Time 3 hours   Cook Time 15 minutes   Rated:
by Tenina Holder

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I love all things yeast. And Turkish bread has been on my hitlist for a while. The Insider Club is the catalyst behind me getting a lot of things done I am happy to say, and although this recipe has been on my site for a while, this is a re-jigged version, all good to go, and soooo yummy. Really. (You can send money to me; [email protected] on Paypal is the go!) or just go join the Insider Club. You’re going to love it. And we are just at the beginning! Woohoo!

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Need

  • Starter
  • 100 Grams bakers flour
  • 100 Grams water
  • 30 Grams fresh yeast or 2 tsp dried
  • Remaining Dough
  • 30 Grams fresh yeast
  • 2 Teaspoons Coconut Sugar
  • 130 Grams milk
  • 480 Grams bakers flour
  • 200 Grams water
  • 2 Teaspoons Pink Salt Flakes BUY
  • Additional flour as needed
  • A few nigella seeds or black sesame seeds

Do

1  

Place starter ingredients into Thermomix bowl and mix 20 sec/speed 5.

2  

Place into glass or ceramic bowl, cover loosely and leave in warm place for 36 hours.

3  

Place starter (which should be bubbly) into 40ºC oven and allow to improve for around an hour before using.

4  

Place yeast, sugar and milk into Thermomix bowl and heat 2 min/37ºC/speed 1.

5  

Add remaining ingredients, including starter and blend 5 sec/speed 5.

6  

Knead 2 min/Interval The dough will be very sticky.

7  

Turn out onto Bread Mat and roll dough around on mat until it forms a ball.

8  

Wrap and allow to double (preferably in 40ºC oven).

9  

Roll dough out on Bread Mat into large rectangle and push into shape by hand. Place on large baking tray, (on Bread Mat) mist with a water spray and sprinkle with Nigella seeds before returning to 40ºC oven and allowing to rise for another 10 minutes.

10  

Turn oven up to 220ºC and cook for 15-20 minutes. Mist with water spray a few times throughout the cooking time.

11  

This makes one large loaf or about 6 Turkish Bread rolls.

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