Sangak Bread

Grams/ Weight Measurement
Yield = 1 full cookie sheet bread, 2 thin sheets

10 g honey
50 g Nextjen All Purpose Baking Blend (flour)
6 g instant dry yeast
50 g water
10 g apple cider vinegar
190 g hot water
180 g Nextjen All Purpose Baking Blend (flour)
10 g psyllium husk
4 g salt
24 g sesame seeds

Make a sponge by mixing honey, 50 g flour, yeast and water and let rise for 5 minutes.
Mix 180 g flour, vinegar, hot water, psyllium husk, salt, and sesame seeds in a mixer with a paddle attachment for 3 minutes.
Add yeast sponge to flour mixture and mix for 2 minutes.
Scrape dough onto oiled parchment paper, oil you fingertips and with your fingers, press the dough until 1.5-2 cm thick. It does not have to be perfectly flat; unevenness is expected.
You may sprinkle the bread with additional sesame seeds and sumac if you wish.
Let rise until double.
Bake at 375°F for 5-7 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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Cups / Imperial Measurement
Yield = 1 full cookie sheet bread, 2 thin sheets

1 tbsp honey
1/3 cup +
1 tsp Nextjen All Purpose Baking Blend (flour)
1 tsp instant dry yeast
1/4 cup water
2 tsp apple cider vinegar
3/4 cup +
1 tbsp hot water
1 1/4 cup Nextjen All Purpose Baking Blend (flour)
1 tbsp psyllium husk
1 tsp salt
2 tbsp sesame seeds

Make a sponge by mixing honey, 1/3 cup + 1 tbsp flour, yeast and water and let rise for 5 minutes.
Mix 1 1/4 cup flour, vinegar, hot water, psyllium husk, salt, and sesame seeds in a mixer with a paddle attachment for 3 minutes.
Add yeast sponge to flour mixture and mix for 2 minutes.
Scrape dough onto oiled parchment paper, oil you fingertips and with your fingers, press the dough until 1.5-2 cm thick. It does not have to be perfectly flat; unevenness is expected.
You may sprinkle the bread with additional sesame seeds and sumac if you wish.
Let rise until double.
Bake at 375°F for 5-7 minutes.
Test temperature with a probe to reach 87-95°C (190-200°F).

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