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Turkish Bread with Sesame Seeds and Oat Cream Recipe

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★★★★★

4.9 from 142 reviews

This Turkish Bread recipe is a soft, fluffy, and aromatic bread featuring a beautiful decorative pattern on top. Made with plant-based milk and oat cream, it is a vegan-friendly bread perfect for serving with dips or as a side to meals. The addition of sesame seeds and semolina adds a delightful texture and flavor, while the dough is enriched with olive oil for a tender crumb.

Ingredients

Scale

Dry Ingredients

  • 270 g (2 ¼ cups) bread flour (plus more for dusting)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 ¼ tsp rapid rise dried yeast (1x7g packet)
  • 1 tbsp semolina (for the baking tray)
  • 1 tbsp white and black sesame seeds

Wet Ingredients

  • 240 ml (1 cup) plant milk, lukewarm (pea protein milk used)
  • 2 tbsp olive oil
  • 2 tbsp oat or soy cream

Instructions

  1. Mix dry ingredients: Measure the bread flour into a large mixing bowl and stir in the sugar, salt, and rapid rise yeast until well combined.
  2. Add milk and combine: Pour the lukewarm plant milk into the bowl and mix using a dough hook attachment or wooden spoon until the ingredients start to come together into a dough.
  3. Add oil and mix: Incorporate the olive oil into the dough and stir thoroughly, scraping down the sides of the bowl to ensure all ingredients are evenly mixed.
  4. First rise: Cover the mixing bowl with a clean linen towel and place it in a warm spot. Allow the dough to rise for about 1 hour or until it has doubled in size.
  5. Shape the dough: Dust your work surface with flour, then tip the risen dough onto it. The dough will be sticky, so sprinkle it with more flour and shape it carefully into a circle using your hands.
  6. Prepare baking tray: Dust a baking tray lined with parchment paper lightly with semolina to prevent sticking. Place the dough onto the tray.
  7. Create decorative pattern: Using your fingertips, press a smaller inner ring along the edge of the dough. Then, create a cross on the inner circle followed by diagonal lines to divide it into 8 sections, resembling a sliced pizza.
  8. Second rise: Loosely cover the dough with cling film and leave it to rise again for 30-40 minutes. Meanwhile, preheat the oven to 220°C (430°F).
  9. Prepare for baking: Dent the dough along the decorative pattern created earlier with your fingers. Brush the entire surface with oat cream and generously sprinkle the sesame seeds over the top.
  10. Bake the bread: Place the baking tray in the center of the preheated oven and bake for 15-20 minutes until the bread turns golden brown.
  11. Cool and serve: Remove the bread from the oven and let it cool slightly before tearing it into slices. Serve warm with your favorite dips.

Notes

  • Using plant-based milk and oat cream makes this recipe suitable for vegans.
  • Ensure the milk is lukewarm to activate the yeast effectively without killing it.
  • Semolina on the baking tray not only prevents sticking but adds a subtle crunch to the crust.
  • The decorative scoring helps with dough expansion and creates an attractive bread presentation.
  • Use a sharp knife or dough trimmer if you prefer cleaner scoring lines instead of using fingers.
  • Store leftover bread in an airtight container to maintain freshness for up to 2 days.
  • Reheat gently in the oven or toaster before serving for best texture.

Keywords: Turkish bread, vegan bread, homemade bread, sesame seed bread, plant milk bread, decorative bread

Find it online: https://dinewithlily.com/turkish-bread-with-sesame-seeds-and-oat-cream-recipe/