Dukkah Bread
Prep. Time:
1 hour + 3 hours rising
Baking Time:
35 mins
Total Time:
5 hours
Serves:
1 loaf (serves 10)
Chef's Notes
The tangzhong method creates an incredibly soft, bakery-style crumb that stays fresh for days
The twisted shaping showcases the beautiful dukkah spiral - perfect for entertaining
Serve with olive oil for dipping or use for gourmet sandwiches
Store covered at room temperature for up to 4 days
Ingredients
Instructions
TANGZHONG:
Whisk flour and milk in a small saucepan until smooth. Cook over medium-low heat, stirring constantly, until mixture thickens to a paste (about 2-3 minutes). Cool completely.
DUKKAH SPICE:
Toast sesame seeds, coriander, cumin, and almonds in a dry skillet over medium heat for 3-4 minutes until golden and fragrant. Cool completely.
Pulse toasted mixture with oregano, paprika, salt, and red pepper flakes in food processor until coarsely ground (don't over-process). Stir in olive oil. Reserve 2 tablespoons for topping.
DOUGH:
Dissolve yeast and honey in warm water. Let foam for 5 minutes.
In a large bowl, combine flour and salt. Add yeast mixture, olive oil, and cooled tangzhong. Mix until shaggy dough forms.
Knead on floured surface for 8-10 minutes until smooth and elastic. Place in oiled bowl, cover, and rise 1½ hours until doubled.
SHAPE AND FILL:
Punch down dough and roll into 12×16-inch rectangle on floured surface.
Spread dukkah mixture evenly, leaving 1-inch border on all sides.
Roll up tightly from long side, pinch seam closed. Using a sharp knife, cut loaf in half lengthwise, exposing the spiral.
Twist the two halves together, cut-sides up, to create a braided effect. Place on parchment-lined baking sheet.
FINAL RISE AND BAKE:
Cover loosely and rise 1 hour until puffy.
Preheat oven to 375°F. Brush with egg wash, sprinkle with reserved dukkah and flaky salt.
Bake 32-35 minutes until golden brown and internal temperature reaches 190°F.
Cool on wire rack 30 minutes before slicing.
