METHOD

• Make a village bread dough but in order to shape the bread more easily, use less water to produce a slightly firmer dough
•   Strew a liberal amount of sesame and black cumin seeds on to your table or bread board
• Take a piece of the dough and roll it backwards and forwards over the seed mixture to form the traditional sausage like shape of the çörek bread
• Take a knife and slash the bread at intervals across its width
• Leave covered in a warm place to prove for 1-2 hours.  while the bread is proving, preheat your oven
• Cook the breads for 30-45 minutes until a light golden colour.

İNGREDİENTS

•  10 kg flour
• Home made yeast
• 2 tablespoons aniseed
• 1 small spoon powdered cinammon
• 2 glasses sesame seeds
• ½ glass black cumin seeds
• Water as required

Bon Appetit