Turkish Bread

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


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; sales@tenina.com 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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  • 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



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


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


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


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


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


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


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


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


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.


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


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

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