Stone-Baked Bread

Name: Stone-Baked Bread (Nan-e Sangak)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Makes 5 loaves
Cuisine: Iranian
Ingredients: 1 teaspoon sea salt; 1 cup/113 g whole wheat flour mixed with 2 cups/240 g bread flour; 1 cup warm water (100°F/38°C); 1 cup/113 g whole wheat flour; 1 teaspoon sugar; 1 teaspoon salt; 1½ teaspoons instant dry yeast (or 1 tablespoon/8.5 g fresh yeast, grated); 2 teaspoons sugar; 2 tablespoons of each: sesame, poppy, cumin, and nigella seeds; 2 cups/480 ml warm water (100°F/38°C)

Nan-e Sangak

Preparation info

Makes
5
loaves

Difficulty
Easy
Ready in
40 min

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

Ingredients

Starter

1½ teaspoons instant dry yeast (or 1 tablespoon/8.5 g fresh yeast

Asia
Iran
Bread
Vegan

Method

For the starter: Combine all the ingredients for the starter in a large mixing bowl and mix until it’s soft but stretchy (about 10 minutes). Cover with plastic wrap and allow to rest in the fridge for 24 hours.
For the dough: In the bowl of an electric mixer combine the flour, salt, and sugar, and mix for 1 minute, then gradually add the water and