Ingredients:
• 600g whole-wheat flour or Sangak flour
(You can use half whole-wheat and half all-purpose flour, but I used 100% whole-wheat which makes the bread darker.)
• 500 ml lukewarm water (about 2 cups)
(I used 80% hydration—80% of the flour weight)
• 3g instant yeast (1 tsp)
• 12g salt (1 heaping tsp)
• 3g sugar (1 tsp)
• 1/3 cup wheat bran (optional but highly recommended)
• Sesame seeds or nigella seeds (optional)
Instructions:
In a bowl, combine the flour, yeast, salt, sugar, and bran. Add the water and knead for 5–10 minutes.
You’ll get a sticky, loose dough—don’t worry, that’s exactly what we want!
Cover the bowl and let it rest in a warm dark place for 2 hours.
After 2 hours, fold and turn the dough just like in the video, cover it again, and let it rise for the final 1 hour.
Now the dough is ready. Divide it into two pieces.
With wet hands (because the dough is very sticky), spread each piece on a parchment-lined baking tray and shape it like Sangak.
Wet your fingers again and gently poke and texture the dough as shown in the video.
Top with sesame or nigella seeds, lightly spray with water, and bake in a preheated 230°C / 450°F oven for 12–15 minutes.
If you want it more golden, turn on the broiler for 1–2 minutes at the end.
Now you’ve got a delicious, healthy homemade Sangak that you’ll never get tired of! 😍🍞
This Sangak is made without stones for safety reasons—using stones in the oven can sometimes cause them to crack or explode, so I avoided that risk.
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