Sourdough Spelt Kaak Bread #BreadBakingBabes
 
 
This Sourdough Spelt Ka'ak Bread is my rendition of a Lebanese Bread which is shaped like a purse, sprinkled with Sesame Seeds and sold on the streets of Beirut.
Author:
Recipe type: Ka'ak Lebanese Street Bread
Serves: 8 Ka'ak
Ingredients
  • 120 grams sourdough starter, discarded is fine
  • 200 grams buttermilk or regular milk, scalded then cooled
  • 150 grams water
  • 2 tablespoons olive oil
  • 1 ½ tablespoons sugar
  • 2 teaspoons salt
  • ½ teaspoon instant dry yeast, optional
  • 100 grams whole grain spelt flour
  • 450 grams all purpose spelt flour, plus additional for rolling out the dough
  • 1 egg for egg wash or just spritz with water
  • 1-2 tbs sesame seeds per ka'ak
  • You will also need lined baking sheets
Instructions
  1. Scald the milk and let it cool down.
  2. Mix the dry ingredients (flour, sugar, salt, yeast) in a separate bowl.
  3. In a large bowl, add the starter, olive oil, cooled milk and water. Stir to incorporate.
  4. Add the flour mixture to the milk mixture and mix thoroughly using a wooden spoon or Danish dough whisk.. Let the dough rest in the bowl for 10-15 minutes.
  5. Fold the dough, shape into a ball and place it back in the bowl. Cover with a kitchen towel and let it proof for 2 hours
  6. Fold after the first hour, then place back in the bowl and let it proof another hour
  7. Fold the dough again, place back in the bowl and cover tightly with plastic wrap
  8. Place in the refrigerator overnight for 8 - 12 hours..
  9. The next morning, remove the dough from the refrigerator and knead to remove excess gas
  10. Shape into a ball and place on the work surface to rest for 30 minutes to warm up
  11. Divide the dough into 8 balls ~ 130 grams each, or 6 larger breads, if you prefer
  12. Using a rolling pin, roll each ball into a circle approx. 18cm / 7" diam., about 1.1/2 cm / ½ inch thick.
  13. Place the shaped breads on lined baking sheets, be careful not to stretch the dough.
  14. Use a cookie or biscuit cutter to cut out a circle near the top to form the "handle" and loosely cover to rise another 30 minutes to an hour.
  15. While the breads are proofing, preheat the oven to 475 degrees F, with a baking stone or baking steel. I placed a baking steel on the middle rack. If you want crispier bread, place the baking stone on the bottom shelf.
  16. Egg wash or spritz the breads with water, sprinkle with sesame seeds.
  17. Transfer the breads (on the parchment paper) onto the baking stone or steel then spritz them again with water.
  18. Bake for 7-10 minutes or until golden and puffed. Check after 5 minutes, rotate the parchment for even baking and turn the oven down to 450 degrees F.
Recipe by Bread Experience at https://www.breadexperience.com/sourdough-spelt-kaak-bread/