Bead with sesame seeds

Simit bread

Name: Simit bread
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Turkish
Ingredients: 250g strong white bread flour; 1 tsp salt; 1 tsp caster sugar; 1 tsp (5g) fast-action dried yeast; 100g sesame seeds; 1 tbsp pomegranate molasses or molasses syrup

Cassie Best

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Serves 4

Easy

Prep: 30 mins

Cook: 15 mins

plus 3 hrs proving

A star rating of 4.8 out of 5.5 ratingsRate

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Simit breads are sesame bread rings, which look similar to bagels. They are sold on every street corner in Turkey and are popular for breakfast or as a snack

Freezable

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g strong white bread flour
1 tsp salt
1 tsp caster sugar
1 tsp (5g) fast-action dried yeast
100g sesame seeds
1 tbsp pomegranate molasses

or molasses syrup

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Nutrition: per serving

kcal408
fat15g
saturates3g
carbs52g
sugars4g
fibre5g
protein14g
salt1.2g

Method

step 1

Tip the flour, salt and sugar into a bowl and mix together. Add the yeast and 150ml warm water, mix, then knead for a few mins to bring everything together into a soft dough. Tip onto your work surface and continue kneading for 10-12 mins until the dough feels stretchy. Return to a clean bowl, cover and leave to rise for an hour or two until doubled in size.
step 2

Meanwhile, toast the sesame seeds in a dry frying pan until golden. Set aside in the pan. Mix the molasses syrup or pomegranate molasses with 50ml water in a wide shallow bowl.
step 3

Divide the dough into four equal pieces. Roll each into a sausage about 45cm long. Flip the rope of dough back on itself then twist the two strands and loop into a ring, squeezing the ends together to secure. Once shaped, dip each piece into the molasses water, turning to coat, then into the sesame seeds, making sure each one is well covered. Transfer to a baking tray, cover and leave to prove for another 45 mins-1 hr. Heat oven to 200C/180C fan/gas 6.
step 4

When the breads have puffed up, uncover them and bake for 15-18 mins until golden. Cool, then wrap in a tea towel to keep them fresh. Can be made up to a day ahead and warmed gently before serving.

Recipe from Good Food magazine, February 2019

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A star rating of 4.8 out of 5.5 ratings

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