Serve this Seed and Turmeric Pull-Apart Bread Ring with homemade za’atar, labneh, pomegranate seeds, oregano sprigs and olive oil.
Seed and Turmeric Pull-Apart Bread Ring Recipe
Makes 24 rolls
Ingredients:
2 tsp dried yeast
1 tsp sugar
500g high-grade flour
2 tsp chopped fresh oregano
1 tsp ground turmeric
2 tbsp white sesame seeds, plus extra to garnish
1 tbsp black sesame seeds, plus extra to garnish
1 egg, beaten, to glaze
Labneh, pomegranate seeds, oregano sprigs and olive oil, to serve
Za’atar
1 tbsp white sesame seeds
1 tbsp dried thyme
1 tbsp sumac
2 tsp dried oregano
1 tsp dried cumin
Method:
Place yeast, sugar and 325ml of lukewarm water into a small bowl and set aside at room temperature for 5 minutes.
Place flour, 2 tsp salt, oregano, turmeric and both sesame seeds into a large bowl and stir to combine. Make a well in the centre of the dry ingredients. Add yeast mixture. Knead for 10 minutes until the dough is smooth and silky.
Place dough in a lightly oiled bowl, cover with plastic wrap or a clean, damp tea towel and leave in a warm place for about 1 hour or until doubled in size.
Preheat oven to 200 ̊C (180 ̊C fan forced). Divide dough into 24 pieces and roll each one into a ball.
Place 8 in a ring formation onto a large oven tray lined with baking paper. Fill in the gaps around the outside with 8 more rolls, then repeat with the last 8 rolls.
Glaze with beaten egg then sprinkle over extra white and black sesame seeds.
Bake in the oven for 20 minutes or un til the bread ring is golden brown.
To make za’atar, combine all the ingredients.
Serve bread with za’atar, labneh, pomegranate seeds, oregano sprigs and olive oil.
Smart Tip:
Storing yeast in the fridge can help to increase its shelf life.
