* Exported from MasterCook *
Bread, Daktyla
Recipe By :King Arthur Baking
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sponge
1 cup 100% White Whole Wheat Flour -- (113g)
1/2 cup yellow cornmeal -- (67g)
1 teaspoon instant yeast
1 1/3 cups water -- (305g)
Dough
2 cups Unbleached All-Purpose Flour -- (241g)
1 1/2 teaspoons salt
2 tablespoons olive oil -- (25g)
1/4 cup toasted sesame seeds -- (28g) plus
1 tablespoon toasted sesame seeds -- to sprinkle over the loaf
1 tablespoon nigella seeds -- plus
1 teaspoon nigella seeds -- to sprinkle over the loaf
The following Greek everyday bread, also found in Cyprus and Turkey,
is a large, soft loaf including both toasted sesame seeds and
traditionally, nigella seeds, inside the bread and decorating the
crust. Nigella seeds have a very distinctive flavor; some describe it
as peppery, others as similar to that of caraway seeds.
The loaf is either deeply slashed before baking, or formed by placing
balls of dough next to each other on the pan. The result? Easy to
pull apart "fingers" of dough, making this a great "pass-around" loaf.
PREP: 30 mins
BAKE: 25 to 30 mins
TOTAL: 4:25
YIELD: 1 loaf, 8 pull-apart rolls
To make the sponge: Mix the whole wheat flour, cornmeal, yeast and
water in a bowl.
Let the mixture sit for 1 hour, or until it's foamy and full of bubbles.
To make the dough: Mix the remaining ingredients into the sponge and
knead - by hand, mixer, food processor or bread machine - to form a
soft, supple dough, adding a small amount of extra water or flour as needed.
Place the dough in a greased bowl, and cover it with a proof cover or
plastic wrap. Allow it to rise for 1 1/2 hours, or until it's almost
doubled in size.
Turn the dough out onto a lightly floured or greased work surface.
Divide the dough into 8 pieces.
Round each piece into a ball, then shape each into an oval about 4" in length.
Select a sheet pan that's about 18" x 13" in size, and grease it
lightly, or line it with parchment.
Place the ovals of dough side by side (long sides almost touching
each other) on the sheet, leaving about 1" between each; they'll fill
the pan end to end.
Cover the pan and let the dough rise in a warm place for 1 hour, or
until it's expanded enough so that the ovals are touching each other.
(At this point, the whole thing may remind you of a caterpillar.)
Preheat the oven to 375F.
Brush the top of the dough very lightly with water (or spray it
gently), and sprinkle with a mixture of toasted sesame seeds and nigella seeds.
Bake the bread for 25 to 30 minutes, until it's golden brown.
Store, well-wrapped, for 3 days at room temperature, or freeze for up
to 3 months.
Tips: Nigella seeds (known as kalongi in India, where they're widely
used) are also called black caraway, onion seed, or charnushka. The
amount called for in the recipe seems small, but actually results in
a fairly strong taste. If you've never tasted nigella seeds you may
want to try a loaf with just 1 1/2 teaspoons before upping the amount
to the full tablespoon. They're available in ethnic markets.
S(Internet address):
https://www.kingarthurbaking.com/recipes/daktyla-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 264 Calories; 7g Fat (24.4%
calories from fat); 7g Protein; 43g Carbohydrate; 4g Dietary Fiber;
0mg Cholesterol; 405mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 1 1/2 Fat.
NOTES : 2020 - 1028