Somun. This one was always going to be a tough bread to bake for the approval of the taste test team. For starters, these are baked in a brick oven (which I don’t have) and we are currently in Bosnia so there are many fine examples to which my attempt can be compared; and I also wasn’t including any čevapi along with it.
- Faithfulness to recipe: Exact recipe in terms of ingredients but some modifications in method.
- Met expectations? Yes, and no. It tasted similar but the texture of real somun wasn’t there. My bread probably turned out like the home-based recipe but it didn’t have the lightness and sponge-like texture that somun has. The outside was too tough and tending to crustiness. The main difference is the oven. I cannot heat mine beyond 250C so the bread needed to stay in longer.
- Would cook again? Maybe I will attempt some other somun recipes one day.
- The taste test rated on a score of 5: 3 from hubby, a Bosnian. The taste was comparable (thanks to the čurekot seeds) but the texture was too far from what we can buy at traditional bakeries down in town.
- 1 kg bread flour (strong / 550)
- 2 tbs yeast
- 1 tbs sugar
- 2 tsp salt
- 250 ml milk – lukewarm
- Nigella seeds (čurekot)
- Mix yeast and sugar with a little bit of warmed milk to get the yeast to activate.
- Sift flour and salt together.
- Add yeast mixture and the remaining milk and fold to form a dough.
- Shape into a bowl, cover and leave to rise (30 – 120 mins depending on warmth of room).
- Heat oven to 250C.
- After rising, punch dough down, knead, shape and then cover and leave to rise again.
- Prepare a floured surface.
- Once dough has sufficiently risen, take dough and break off small balls.
- Shape the balls using hands by gently drawing out the dough to make a flat circle shape. Breads should span slightly wider than an average handspan. Continue until all dough is used.
- Place breads on pan and using a wet toothpick create rhomboids (lines) across the bread. Using a brush, make a water wash over each bread and sprinkle with nigella seeds.
- Bake in oven for 5-7 minutes or until cooked. Eat warm, with čevapi (or similar) or kajmak.