Zutaten
- 3 cups of white flour3 cup
- 3/4 cup of warm liquid milk0.8 cup
- 2 teaspoons of instant yeast2 teaspoon
- 2 tablespoons of warm water2 tablespoon
- 1 teaspoon of salt1 teaspoon
- 1 teaspoon of sugar1 teaspoon
- 2 tablespoons of olive oil2 tablespoon
- 2 tablespoons of yogurt2 tablespoon
- 1 egg yolk1 yolk
- 2 tablespoons of sesame and nigella seeds mixed2 tablespoon
- 1/4 teaspoon of instant coffee0.3 teaspoon
Schritte
- 1
Mix the yeast, sugar, and warm water, and let it sit for 10 minutes to ferment.
10 MinBenötigte Werkzeuge:
Rührschüssel - 2
In a large bowl, mix the flour, yeast, milk, yogurt, and olive oil together until you get a smooth and non-sticky dough, sprinkling a little flour while kneading.
10 MinBenötigte Werkzeuge:Rührschüssel - 3
Place the dough in a bowl greased with a little olive oil, cover it well, and let it rise in a warm place for two hours.
120 Min - 4
Remove the dough, press it slightly with your hand until it returns to its original size, and cut it into three equal balls.
10 Min - 5
Roll out the balls until they become round and 1 cm thick, cover them, and let them rest for another 15 minutes.
15 Min - 6
Place the loaves on a baking sheet lined with parchment paper, poke them slightly with your fingertips, brush the tops with a mixture of egg yolk and instant coffee, and then sprinkle sesame and nigella seeds over the entire surface of the loaf.
10 MinBenötigte Werkzeuge:
Backblech - 7
Preheat the oven to 200 degrees Celsius, place the baking sheet with the loaves on the middle rack, and place a baking dish with boiling water on the bottom rack to give the bread a nice softness.
5 MinBenötigte Werkzeuge:
Ofen - 8
Bake the loaves for 25 minutes and serve hot.
25 Min
Nährwertangaben
* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.