How many dips does a ring knead?
Ring o’round the rosie
Rope, rope ... make me a ring ...
A pocket o’full of posies
Ring, ring, ring around ...
Atishoo, Atishoo we have ka’kat
Seedy Ring
The globe spins in rings and we find our mad Baking Through Flatbreads & Flavors friends in the Middle East! Oh, this is the Flavors referenced in the title. Yes, indeedy. Once again, I’m amazed at how the simple combination of yeast, water and flour comes together as “bread” and again is absolutely new, absolutely different and oh so absolutely fabulous.
Ring: before going seedy
Bread … This bread is a Ring of Magic! It is my magic and this bread is a ring or loop if you want to be technical. Define: Ring of Magic Please another ring please. I took a loaf to one couple who’d been cooking
Dip me, dip me ...
chicken tetrazzini for two hours – wow their house smelled amazing. About an hour later, he returned the spice blend bowls saying: That was evil, really evil. We ruined our dinner. Just ate your bread.
Share with friends ...
This is just so simple to put together and so stunningly wonderful. Kneading is easy and fast; it’s the perfect size dough ball for a beginner.
Savory Sesame Bread Rings ~ ka’kat ~ Israel
Join us ...
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1. Whisk together 1 cup flour, salt and yeast.
Stir in warm water. |
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2. Stir in flour a cup at a time. I used a mix of flours: 1 cup bread, 1 cup white whole wheat, 1 cup sprouted wheat flour. Extra bread flour for kneading.
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3. Knead for 8 minutes more or less: dough should finally feel smooth and elastic.
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4. Oil container to rise dough in and cover.
Allow to rise to double in volume: should take close to an hour. |
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5. Deflate the dough and divide into four pieces.
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6. Roll each dough ball into a rope. The aim is to make the rope into a loop that will then fit the length of the sheet pan used to bake the bread.
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7. Place the ka’kat rings on the lightly oiled baking sheets.
Aim for a long oval shape with each loop and two loops should fit on one sheet pan. Let rise for 20 to 30 minutes. Pre-heat oven to 400° |
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8. After the rise/rest, brush each loop with the egg wash and sprinkle with sesame seeds.
Bake 15 to 17 minutes. Loaves should be nicely browned when done. |
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9. Cool slightly before serving with olive oil and spice blends.
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Which one ... each one!
Servings/Yield: Servings: 4 large rings; 1 large ring will serve 2 hungry people or 4-6 as appetizers.
Flatbreads & Flavors: A Baker's Atlas by J Alford and N Duguid
I LOVED the hazelnut blend – used 30 hazelnuts, lots more than the recipe called for 😉 Everybody very much enjoyed the thyme & sesame blend! But the bread was excellent with just olive oil and that tiny pinch of salt.
Will update this with all my Baking Through Flatbreads & Flavors friends
MyKitchenInHalfCups 
March 15, 2012 at 3:12 pm
Ack! You’ve already had sun shining on the patio! And bread rings… I see one happy plate there, I love the way you shaped them. So I need to bake. And find zatar. Soonest.
March 15, 2012 at 3:16 pm
Karen just make the zatar, it’s so easy. I made both spice blends while the bread rose.
I’m just about to shape another batch. Looking forward to evening.
Sun … Dallas is good for sun, it’s cool we’re short on.
March 16, 2012 at 4:38 pm
Yes, make the zatar, Karen. It’s insanely easy to do. And addictive as well. Love these rings, Tanna!
(fingers crossed that I’ll be allowed to comment today)
March 17, 2012 at 10:25 am
Nice! I have always marveled at how combining bread, flour, and yeast can make some many “different” types and styles of bread. Yours look beautiful. I wish I could get my hands on black sesame seeds.
March 17, 2012 at 10:29 am
Want me to send you some Heather?