Ka’ach bilmalch, spiced savoury sourdough cookies
Ka’ach bilmalch, spiced savoury sourdough cookies for the #realbreadweek
We have been hooked onto these back in December and from the second batch onwards I made them using sourdough. They are extra crunchy and has a deep sour flavour from the wild yeast. Original recipe with instant yeast is from Jerusalem by Yotam Ottolenghi and Sami Tamimi.
Here’s how I made them using sourdough. Ingredients
Sweet stiff starter
25 gr starter
5 gr caster sugar
25 gr water
50 gr wholemeal flour
500 gr plain flour
100 gr unsalted butter (softened)
½ teaspoon ground cumin
1 ½ teaspoon fennel seeds
100 gr sweet stiff starter
100 ml water
100 ml sunflower oil
1 egg whisked
2 teaspoon black & white sesame seeds
Start with making the sweet stiff starter the day before. Mix the starter with sugar and water, whisk and add flours. Knead 6-7 minutes and leave to rise overnight (or 8 hours) until doubled in size.
Place the flour, spices and 1 ½ teaspoon of salt in a large bowl, add butter and mix with your fingertips until it resembles breadcrumbs.
Loosen the stiff starter with a little bit of water and add it to the flour with remaining water and sunflower oil.
Knead it for 10 minutes by hand or using a stand mixer until dough is smooth & stretchy.
Leave to rise for 3 hours.
Line 2 baking sheets with baking parchment.
Pinch app 25 gr pieces from the dough and shape into small balls. Roll each ball into a long sausage about 1 cm thick and put two ends together to form a ring. Place on the baking sheet 3cm apart, cover and leave to prove for 1 hour.
Preheat the oven to 180° fan.
Brush with whisked egg and sprinkle with the sesame seeds and bake in the oven for 25 minutes, until golden brown.
Allow to cool and store in a clean jar.
Enjoy it as a snack or with beer, keeps well for 10 days in the jar.