Turkish nut bread

This recipe comes courtesy of the marvellous Nik and Edwina's Cookbook. It sounds fantastic, and has all of my favourite ingredients. I can't wait to try it out.

I'm also very tempted to re-jig this recipe for a breadmaker - watch this space...

It seems wrong to add this recipe without their comments, so :

"This is unusual and really rather lovely. It's the sesame rather than peanut butter that comes to the fore supported by the cumin. It works well for sandwiches, as an accompaniment to a mezze, it's great with soup, or on its own with olive oil to dip. You can use either smooth or crunchy peanut butter - we prefer the crunchy".

Turkish nut bread

Servings:	Servings: 16 - Makes 3 small loaves
Calories per serving:	163
Ready in:	3 hours
Prep. time:	2 hours 30 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th October 2012

Best recipe review Unusual bread Nik 4/5 And rather good. Carla

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 50g tahini
• 80g peanut butter
• 1 tablespoon freshly ground cumin
• 1 teaspoon fine salt
• 2 long red chillies - fairly mild, charred over a flame
• 500g strong white flour
• 1.5 teaspoon instant dry yeast
• 15ml Vegetable or olive oil for kneading
• 5g Sesame seeds (not optional)

Mise en place

• Preheat the oven to 220° C (425° F - gas 7)

Method

1. Spoon the tahini, peanut butter, cumin and salt into a large mixing bowl, and add 100ml of nearly boiling water. Stir well
2. Deseed the chillies, chop finely (leaving the charred bits on) and add to the nut mixture. Stir well and then add 200ml of cold water. Add the yeast, then mix in the flour, to create a soft, slightly sticky dough. Give the dough a 10 second knead on an oiled worktop and then return to the bowl. Leave for an hour
3. Divide the dough into three. Shape into balls and roll into oval shaped sticks, about 30cm in length, using flour to keep it moving if needs be. Brush with water and roll in sesame seeds so both sides are covered. Place on a silicon sheet lined back tray, and leave to rise for 90 minutes, or until it's about 75% bigger
4. Heat oven to 220C (200 for a fan assisted oven). Slash bread along each side with a very sharp knife and bake for approximately 30 minutes. The test for whether it's cooked or not is to take it out and knock the underside with your knuckles, if it makes no real noise it's not done and should go back in immediately, if it makes a hollow knocking noise, it's done.

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#peanutbutter #turkishnutbread #sesameseeds #cumin #flour #dough #tahini #yeast #oliveoil #chillies #brush