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Nan-E Barbari

 This bread is in my regular rotation, though I have only photographed it on my first attempt for some reason. Very flavorful. I do not have the decoration (the dimpling) down yet, but no one has complained about that yet -- they're just always pleased with the flavor of this seed combination. A versatile bread!

Most of the blog sites will tell you to substitute poppy seeds if you can't find nigella seeds. I'm here to tell you that that is fine, but that nigella are far tastier. If you can't find them locally, you can definitely find them online.

Nan-E Barbari
Hot Bread Kitchen


Dough
1 2/3 to 1 3/4 c lukewarm water
2 1/t tsp active dry yeast
4 c + 3 T bread flour
2 tsp coarse salt

Glaze
2 tsp flour
1/2 tsp sugar
1/2 tsp canola
1/3 c tap water

Topping
1 tsp sesame seeds
1 tsp nigella seeds

In bowl of a mixer,  combine the water, yeast, flour, and salt until well combined. Knead until you've made a smooth, fairly soft dough. The dough should barely clean the inside of the bowl, if you're using a stand mixer, perhaps sticking just a bit at the bottom.

Proof dough until nearly doubled in size, about 1 hour.

Gently deflate the dough and divide it into two pieces. Shape each piece into a log abut 9" long. Cover loosely and let rest 30 minutes.

While dough is resting, prepare the glaze by combining the flour, sugar, oil and water in a small pan. Bring to a low boil and cook, stirring, until thickened, about 45 seconds. Remove from heat and set aside.

Preheat oven to 450. If you have a pizza stone, make sure it's in there for the preheat.

Take one log, gently deflate, and pat into a 14x5" rectangle. Use your fingers to press 5 lengthwise grooves down the entirety of the log. Press firmly, but don't go all the way through to the other side. Repeat with other log.

Divide the glaze between the two logs. Sprinkle both with seeds.

Slide bread onto the pizza stone and bake 15-18 minutes, until it thumps hollow. If you're not using a stone, place dough on a baking sheet and bake for the same length

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