Turkish Vegan No-Knead Bread with Sesame Topping Recipe
This easy, no-knead Turkish bread recipe yields a soft, fluffy, and fragrant vegan bread that’s perfect for tearing and serving with your favorite dips. Using minimal ingredients and a simple rising process, this bread combines the delightful texture of traditional Turkish bread with a plant-based twist, featuring a crispy crust topped with sesame seeds and oat cream for a deliciously rich finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 1 round loaf (8 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: Turkish
- Diet: Vegan
Ingredients
Scale
For the Bread
- 270 g (2 ¼ cups) bread flour, plus extra for dusting
- 1 tbsp sugar
- 1 tsp salt
- 2 ¼ tsp rapid rise dried yeast (1 x 7g packet)
- 240 ml (1 cup) plant milk, lukewarm (pea protein milk recommended)
- 2 tbsp olive oil
- 1 tbsp semolina, for dusting the baking tray
Topping
- 2 tbsp oat or soy cream
- 1 tbsp white and black sesame seeds
Instructions
- Mix Dry Ingredients: Measure the bread flour into a mixing bowl and stir in the sugar, salt, and rapid rise dried yeast thoroughly to combine evenly.
- Add Liquids: Pour the lukewarm plant milk into the dry mixture and stir using a dough hook or wooden spoon until the ingredients come together into a sticky dough.
- Incorporate Oil: Add the olive oil to the dough and stir once more, scraping the sides of the bowl to ensure even mixing.
- First Rise: Cover the bowl with a clean linen towel and place it in a warm spot for about an hour or until the dough has doubled in size.
- Shape the Dough: Dust your work surface with flour and tip the risen dough onto it. Sprinkle additional flour on the dough as it will be sticky, then shape it into a circle using your hands.
- Prepare Baking Tray: Dust a lined baking tray with semolina to prevent sticking and place the shaped dough onto it. Using your fingertips, create a smaller inner ring near the dough’s edge.
- Score the Dough: With your fingers, make a cross inside the inner circle and then add diagonal lines to divide the dough into 8 equal sections, resembling sliced pizza.
- Second Rise: Loosely cover the dough with cling film and let it rise again for 30-40 minutes. Meanwhile, preheat your oven to 220° C (430° F).
- Apply Topping: Press dents along the scored pattern gently with your fingers. Brush the entire surface with oat or soy cream, then sprinkle evenly with the white and black sesame seeds.
- Bake the Bread: Place the baking tray in the center of the preheated oven and bake for 15-20 minutes, or until the bread turns golden brown on top.
- Cool and Serve: Allow the bread to cool slightly before tearing into slices. Serve warm alongside your favorite dips for the best experience.
Notes
- This bread tastes best fresh out of the oven when it’s warm, fluffy, and fragrant.
- Store leftover bread wrapped in a clean linen towel for up to two days; it may go stale but can be revived by toasting.
- You can also freeze the bread and toast it directly from frozen for convenience.
Keywords: Turkish bread, vegan bread, no knead bread, easy bread recipe, homemade bread, sesame seed bread, plant-based bread
