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Daktyla

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

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Daktyla Recipe

The following Greek everyday bread, also found in Cyprus and Turkey, is a large, soft loaf including both toasted sesame seeds and traditionally, nigella seeds, inside the bread and decorating the crust. Nigella seeds have a very distinctive flavor; some describe it as peppery, others as similar to that of caraway seeds.

The loaf is either deeply slashed before baking, or formed by placing balls of dough next to each other on the pan. The result? Easy to pull apart "fingers" of dough, making this a great "pass-around" loaf.

At a glance

Prep
Bake
Total
Yield
1 loaf, 8 pull-apart rolls

Ingredients

Choose your measure:

Sponge

Dough

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1/4 cup toasted sesame seeds, plus 1 tablespoon to sprinkle over the loaf
  • 1 tablespoon nigella seeds, plus 1 teaspoon to sprinkle over the loaf (See "tips", below.)

Instructions

  1. To make the sponge: Mix the whole wheat flour, cornmeal, yeast and water in a bowl.
  2. Let the mixture sit for 1 hour, or until it's foamy and full of bubbles.
  3. To make the dough: Mix the remaining ingredients into the sponge and knead — by hand, mixer, food processor or bread machine — to form a soft, supple dough, adding a small amount of extra water or flour as needed.
  4. Place the dough in a greased bowl, and cover it with a proof cover or plastic wrap. Allow it to rise for 1 1/2 hours, or until it's almost doubled in size.
  5. Turn the dough out onto a lightly floured or greased work surface. Divide the dough into 8 pieces.
  6. Round each piece into a ball, then shape each into an oval about 4" in length.
  7. Select a sheet pan that's about 18" x 13" in size, and grease it lightly, or line it with parchment.
  8. Place the ovals of dough side by side (long sides almost touching each other) on the sheet, leaving about 1" between each; they'll fill the pan end to end.
  9. Cover the pan and let the dough rise in a warm place for 1 hour, or until it's expanded enough so that the ovals are touching each other. (At this point, the whole thing may remind you of a caterpillar.)
  10. Preheat the oven to 375°F.
  11. Brush the top of the dough very lightly with water (or spray it gently), and sprinkle with a mixture of toasted sesame seeds and nigella seeds.
  12. Bake the bread for 25 to 30 minutes, until it's golden brown.
  13. Store, well-wrapped, for 3 days at room temperature, or freeze for up to 3 months.