Homemade Kala Bread

Ingredients

• 2 teaspoons Active dry yeast (Warm water activates the yeast; use 7 g if measuring by weight)
• 1.25 cups Warm water (Should be about 105‑110°F (40‑43°C))
• 2 tablespoons White sugar (Feeds the yeast)
• 2 tablespoons Olive oil (Adds tenderness; can use any neutral oil)
• 4 cups Bread flour (High protein flour for good gluten development)
• 1 teaspoon Salt (Enhances flavor)
• 2 tablespoons Soy milk (For brushing and adhering seeds; can use water if avoiding soy)
• 1 teaspoon Maple syrup (optional) (Adds a subtle sweetness to the glaze)
• 1 tablespoon Poppy seeds (optional) (For topping)
• 1 tablespoon Sesame seeds (optional) (For topping)
• 1 tablespoon Everything seasoning (optional) (For topping)
• 1 teaspoon Olive oil (for finishing brush) (Adds shine and softens crust after baking)

Instructions

1. Activate yeast

   In a small bowl, combine the warm water and active dry yeast. Stir gently and let sit 5 minutes until the mixture becomes foamy.

   Time: PT5M

2. Add sugar and oil

   Stir in the white sugar and olive oil to the foamy yeast mixture and whisk until fully dissolved.

   Time: PT2M

3. Mix dry ingredients

   In the bowl of a stand mixer, add the bread flour and salt. Pour in the yeast mixture and mix on low speed until a shaggy dough forms.

   Time: PT3M

4. Knead the dough

   Attach the dough hook and knead on medium speed for 6‑8 minutes, or until the dough is smooth, elastic, and passes the window‑pane test.

   Time: PT7M

5. First rise (bulk fermentation)

   Cover the bowl with plastic wrap or a damp kitchen towel and place in a warm spot (around 80°F/27°C) until doubled in size, about 1 hour.

   Time: PT1H

6. Divide into two loaves

   Punch down the risen dough, turn it out onto a lightly floured surface, and split it into two equal pieces.

   Time: PT5M

7. Portion for braiding

   Take each loaf and divide it into six equal pieces (12 pieces total).

   Time: PT5M

8. Rest the pieces

   Shape each piece into a smooth ball and let rest for about 5 minutes so the gluten relaxes.

   Time: PT5M

9. Roll into strands

   Flatten each ball into a rectangle, then roll tightly into a long strand. Pinch the seam at the bottom and gently elongate the strand, shaping it like a skinny baguette.

   Time: PT10M

10. Braid the loaf

    Gather the six strands for each loaf and braid them tightly. Pinch the ends together and tuck them under the loaf for a neat finish.

    Time: PT10M

11. Add optional topping

    Brush the braided loaves lightly with water or soy milk, then sprinkle poppy seeds, sesame seeds, or everything seasoning as desired.

    Time: PT2M

12. Second rise

    Cover the loaves again and let them rise until nearly doubled, about 1 hour.

    Time: PT1H

13. Preheat oven

    While the loaves are rising, preheat the oven to 350°F (175°C).

    Time: PT10M

    Temperature: 350°F

14. Apply pre‑bake glaze

    Brush the loaves with soy milk (or soy milk mixed with maple syrup) for a glossy crust.

    Time: PT2M

15. Bake

    Bake the loaves for 35‑40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).

    Time: PT38M

    Temperature: 350°F

16. Finish with olive oil

    Immediately after removing from the oven, brush the tops with a teaspoon of olive oil for extra shine and a softer crust.

    Time: PT2M

17. Cool and serve

    Transfer the loaves to a cooling rack and let cool for at least 15 minutes before slicing.

    Time: PT15M

Nutrition Facts

Calories

180

Protein

5 g

Carbohydrates

30 g

Fat

5 g

Fiber

2 g