Description
This Sourdough Spelt Ka’ak Bread is my rendition of a Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds and sold on the streets of Beirut.
Ingredients
Units
Scale
- 120 grams sourdough starter, discarded is fine
- 200 grams buttermilk or regular milk, scalded then cooled
- 150 grams water
- 2 tablespoons olive oil
- 1 1/2 tablespoons sugar
- 2 teaspoons salt
- 1/2 teaspoon instant dry yeast, optional
- 100 grams whole grain spelt flour
- 450 grams all purpose spelt flour, plus additional for rolling out the dough
- 1 egg for egg wash or just spritz with water
- 1–2 tbs sesame seeds per ka’ak
- You will also need lined baking sheets
Instructions
- Scald the milk and let it cool down.
- Mix the dry ingredients (flour, sugar, salt, yeast) in a separate bowl.
- In a large bowl, add the starter, olive oil, cooled milk and water. Stir to incorporate.
- Add the flour mixture to the milk mixture and mix thoroughly using a wooden spoon or Danish dough whisk.. Let the dough rest in the bowl for 10-15 minutes.
- Fold the dough, shape into a ball and place it back in the bowl. Cover with a kitchen towel and let it proof for 2 hours
- Fold after the first hour, then place back in the bowl and let it proof another hour
- Fold the dough again, place back in the bowl and cover tightly with plastic wrap
- Place in the refrigerator overnight for 8 – 12 hours..
- The next morning, remove the dough from the refrigerator and knead to remove excess gas
- Shape into a ball and place on the work surface to rest for 30 minutes to warm up
- Divide the dough into 8 balls ~ 130 grams each, or 6 larger breads, if you prefer
- Using a rolling pin, roll each ball into a circle approx. 18cm / 7″ diam., about 1.1/2 cm / 1/2 inch thick.
- Place the shaped breads on lined baking sheets, be careful not to stretch the dough.
- Use a cookie or biscuit cutter to cut out a circle near the top to form the “handle” and loosely cover to rise another 30 minutes to an hour.
- While the breads are proofing, preheat the oven to 475 degrees F, with a baking stone or baking steel. I placed a baking steel on the middle rack. If you want crispier bread, place the baking stone on the bottom shelf.
- Egg wash or spritz the breads with water, sprinkle with sesame seeds.
- Transfer the breads (on the parchment paper) onto the baking stone or steel then spritz them again with water.
- Bake for 7-10 minutes or until golden and puffed. Check after 5 minutes, rotate the parchment for even baking and turn the oven down to 450 degrees F.
- Category: Ka'ak Lebanese Street Bread