Skip to main content

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

  1.  

 

 


 

Comments

Post a Comment

Popular posts from this blog

Chicken Traybake with Roasted Poblano and Tomato Salsa

  This dish is delicious! Easy! And, beautiful to look at! The original recipe calls for you to process all the cooked vegetables together into a chunky salsa, but I recommend serving it as is so you have an automatic side dish. The original also calls for cooking chicken bone-in, but, the more I cook traybakes, the more I advocate for slicing chicken into tenders and cooking boneless. Just a safer bake that way because everything comes to the same temperature at the same time. Chicken Traybake with Roasted Poblano and Tomato Salsa  Milk Street 1 T chili powder 2 poblano, stemmed, seeded, chopped 1 yellow onion, root end intact, in 8 wedges 1 pint cherry tomatoes 1/4 c olive oil 1 T brown sugar 1 T oregano, dried 3 lb chicken, bone-in, skin-on, trimmed 10 cloves garlic, peeled 1 T vinegar 1/4 c cilantro, chopped Heat oven to 450. In small bowl, stir together chili powder and 2 tsp salt. In large bowl, toss together pobloanos, onion wedges, tomatoes, and 1 T of the chili-power/salt mix
Post a Comment
Read more

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking.  Bring the beans back to a boil and cook, until tender. This will take
1 comment
Read more

Crustless Couscous and Spinach Quiche

This "quiche" is so simple to make - you can prepare everything the night before, assemble it in the morning, and have it ready to go soon after waking up. An ideal dish to serve company, too. Crustless Couscous and Spinach Quiche The Garden of Earthly Delights 1 1/2 c water 3/4 c couscous, uncooked 3 eggs, beaten 1 bunch spinach 3/4 c cottage cheese 2 c cheddar cheese, shredded 3 T salsa 1 tsp chile powder 1 clove garlic, crushed 1/2 tsp oregano, dried 1/2 tsp coarse salt 1/2 tsp pepper Preheat oven to 375. Lightly coat a 9" pie plate with vegetable oil and set aside. In a medium pot, bring water to a boil. Add couscous. Stir once, cover, and remove from heat. Let stand 5 minutes. Transfer couscous to a large bowl and add remaining ingredients. Spread couscous evenly in the bottom of the pie plate. Placein oven and bake until a knife comes out clean, about 50 minutes. Remove quiche from oven and let stand 10 minutes before serving.
2 comments
Read more