This delicious bread was the selection of Mrs Ergul for the June challenge of Fresh from the Oven, a baking group that has helped me stretch my skills with bread.
I added some aubergine dip (baba ganoush), sweet potato spread, and tomato chilli jam to the table, and we had a mezze-style meal with some friends.
Whole Wheat Turkish Pide
adapted from My Turkish Kitchen via Mrs Ergul
1 1/2 t active dry yeast
1 3/4 c (440 ml) warm water (divided)
2 c (240 g) whole wheat flour
2 c (250 g) plain flour
1 T sugar
1 1/2 t salt
1/4 c (60 g) butter, melted and cooled
black and white sesame seeds
Mix the yeast and 1 c (250 ml) of the water in a bowl and set aside for five minutes until bubbly. (Skip this step if you are using instant yeast.)
Mix the flours, sugar, and salt in a large bowl.
Add the yeast mixture, the rest of the water, and the butter. Mix well using a wooden spoon or your hands.
Bring the dough together into a ball and turn out onto a floured surface. Knead for about five minutes until the dough is smooth, adding flour to keep it from sticking.
Put the bread in an oiled bowl and turn to coat it in oil. Cover and leave it to double in size.
Press into a baking sheet or pan. Sprinkle with sesame seeds and score into squares. Let it rise again for about half an hour.
Heat the oven to 350 F/200 C and bake for 20-30 minutes, until the bread is light golden brown.
Allow to cool and then break up into squares.