Gergoush Bread, named after King Gergoush

LENTIL STARTER

Lentils 200g,

Sugar 6g, Salt 7g

300g scalded milk

SPONGE

AP flour 200g, Nigella seeds 1teaspoon

DOUGH

Hot water 300g

AP flour 580g

Nigella seeds 1teaspoon, Ghee 112g, Salt 2teaspoons

1.     STARTER: Place lentils in a large glass jar. Add scalded milk to cover. Keep warm at 40°C till foam + smell develop. This can take 8-11 hours.

2.     SPONGE: Keep warm. Add Nigella seeds. Let double in size. This can take 30 minutes to 2 hours.

3. DOUGH: Pour sponge into large bowl. Add hot water, half the seeds, ghee, salt and 500g of flour. Use remaining flour for kneading. Mix dough, move to table, knead till smooth. Form into 2 oblong shapes. Let rise till double. Score deep cuts in each loaf approximately 5-8 times.  Apply egg wash over tops and sprinkle remaining seeds on top.

Enjoy!