Ingredients
- 2 cups whole-wheat flour
- 1 cup all-purpose flour
- 1½ teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1¼ cups warm water, plus a little more if needed
- 1 teaspoon honey or sugar, optional, to activate the yeast
- 1 tablespoon sesame seeds
- 1 tablespoon nigella seeds (black cumin), optional
Instructions
- Make the dough: In a large bowl, combine the whole-wheat flour, all-purpose flour, yeast, and salt. Add the olive oil and warm water gradually, mixing until a soft dough forms.
- Knead: Transfer the dough to a lightly floured surface and knead for 6–8 minutes, until smooth and elastic.
- Let it rise: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 60–90 minutes, or until approximately doubled in size.
- Shape: Punch down the dough and divide it into 2 portions. Shape each into a round or oval loaf and place on a parchment-lined baking sheet.
- Create the pattern: Flatten each loaf slightly. Using your fingertips, gently press a traditional Turkish bread pattern into the surface.
- Add toppings: Sprinkle with sesame seeds and nigella seeds if desired. Let the loaves rest for another 20–30 minutes.
- Bake: Preheat the oven to 425°F (220°C). Bake for 18–22 minutes, until golden brown and cooked through.
- Cool: Transfer to a wire rack and allow to cool for at least 15 minutes before slicing.
Yield: 2 small loaves
Prep Time: 20 minutes
Rise Time: 1½–2 hours
Bake Time: 18–22 minutes
Total Time: About 2½ hours
Diabetic-Friendly Tips
- Using whole-wheat flour increases fiber compared with traditional white bread.
- Keep portions moderate and pair the bread with protein, vegetables, or healthy fats.
- The optional honey/sugar is a very small amount spread across the entire recipe and can be omitted if preferred.
- “Diabetic-friendly” does not mean carbohydrate-free, so consider the carbohydrate content of your serving when planning your meal.
