Traditional Simit
The soul of this bread is the contrast between the crisp, seed-covered crust and the light, airy crumb inside. It is a baker's exercise in patience, requiring a slow rise and a precise dip in a molasses bath before hitting the oven.
Control the humidity and the molasses concentration.
The molasses dip should be the consistency of thin syrup; if it is too thick, the bread will be gummy rather than crisp. Ensure your oven is fully preheated before the simit enters to achieve the necessary spring.
- large mixing bowl
- baking sheet
- shallow wide bowl for dipping
- wire cooling rack
What goes in.
- 500gall-purpose flour
- 300mlwarm water
- 10ginstant yeast
- 10gsalt
- 150guntoasted sesame seeds
- 100mlgrape molasses
- 50mlwater (for the dip)
Mastering the Color
The molasses-water dip is non-negotiable for flavor and color. Dunk the shaped dough completely, let the excess drip off, and ensure the sesame seeds cover every square millimeter to create a barrier that protects the bread during the high-heat bake.
The method.
Prepare the dough
Mix flour, water, yeast, and salt until a shaggy mass forms. Knead for 10 minutes on a floured surface until the dough is smooth and elastic. Let it rise in a warm spot until doubled in size.
Divide and roll
Divide the dough into 16 equal pieces. Roll each into a long rope, about 40cm long. Take two ropes, lay them side-by-side, and twist them around each other to form a braid. Seal the ends by pressing them together firmly to create a circle.
Dip and coat
Whisk the grape molasses and water in a shallow bowl. Place the sesame seeds in a separate flat plate. Dip the ring into the molasses mixture, ensuring total coverage, then press it firmly into the sesame seeds.
Bake
Place on a parchment-lined tray. Bake at 220°C for 15-20 minutes. Watch for the crust to turn a deep, burnished brown.
Other turns to take.
Soft Simit
Reduce the baking time by three minutes and brush with a light coating of butter immediately after removing from the oven for a softer crust.
When it doesn't go to plan.
Use raw, untoasted sesame seeds; they will toast to the right shade during the bake.
If the ropes are difficult to twist, let the dough rest for 5 minutes to relax the gluten.
Cool the simit on a wire rack to prevent the steam from softening the bottom crust.
The ones that keep coming up.
Can I use honey instead of grape molasses?
You can, but the flavor profile will be floral rather than earthy, and the color will be lighter. Grape molasses is traditional for its acidity.
Why did my seeds fall off?
The dough might have been too dry or you didn't press the rings hard enough into the seeds. Ensure the molasses dip coats the entire surface evenly.
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