A traditional Jerusalem bread, soft and slightly sweet, shaped into a ring and generously coated with sesame seeds and grape molasses.
Ingredients
- 500 g white bread flour
- 25 g sugar
- 12 g Diamond Crystal kosher salt (or fine table salt: half the volume, same weight)
- 10 g instant yeast (such as SAF, not rapid-rise or active dry yeast)
- 4 g baking powder
- 355 g warm whole milk
- to taste extra-virgin olive oil
- 225 g hulled sesame seeds
- 150 g grape molasses (dibis)
Method
- Prepare the dough as instructed in the prepared components (ka'ak dough) and let it rise until doubled in volume.
- Meanwhile, prepare the sesame coating as instructed in the prepared components.
- Gently deflate the risen dough, then divide it into 6 equal portions. Place them on a lightly floured work surface. Cover again and let rest for 15 minutes.
- Preheat the oven to 220°C (450°F) and line two baking sheets with parchment paper.
- Work with one portion of dough at a time: roll and stretch it into a log about 30 cm long, then pinch the ends together to form a ring. Place the shaped rings on the floured work surface, cover, and let rest for 30 minutes.
- Holding the seam firmly, gently stretch each ring between your palms to form an elongated oval ring about 20 cm long and 12 cm wide (measured from the outer edges). If the seam comes undone, moisten your hands and sprinkle a little flour near the seam while shaping.
- Press each ring into the sesame mixture, turning to coat both sides. Place 3 rings on each baking sheet and let rest for 10 minutes.
- Bake one sheet at a time until the ka'ak are golden brown, 15 to 18 minutes. Transfer them to a wire rack to cool slightly. Repeat with the second baking sheet. Serve warm.
Nutrition
Per serving
- Energy
- 649.5 kcal
- Protein
- 19.62 g
- Carbohydrate
- 94.51 g
- Fat
- 22.27 g
- Fibre
- 7.44 g
- Calcium
- 670.45 mg
- Iron
- 3.66 mg
- Magnesium
- 208.23 mg