Poppy-Seed-Pull-Apart-Bread | www.seitanismymotor.com

When I was a kid I loved plasticine and fimo. I would build all kinds of things from modelling clay and for about two weeks I even had a very small fimo brooch kid business. (I sold the brooches for 50 pfennig a piece to my aunts.) I still like modelling stuff and so does my daughter. We build a lot of modelling clay animals. Baking with yeast dough is probably my way of finding a more grown up way to handle my plasticine addictions. I love the soft and smooth texture and all the different ways you can knead and cut it.

These pull-apart breads have been out there for quite a while. My version is inspired by Celine, who I test recipes for. She made a wonderful pull-apart bread for one of her new books. I love the technique used for this kind of bread, it’s similar to making cinnamon buns, but instead of rolling the dough up, you just cut it into stripes and stack it. Because there’s so much filling the baked bread is very moist and soft, and with its cinnamon and sugar filling, it’s the perfect comfort food. Well, not quite. Poppy seeds are a much-loved filling for Eastern- and Central-European pastries and who could argue with that? I have to admit that even though I do love a cinnamon roll once in a while, I would always prefer a poppy seed roll. And that’s why I put them in a filling for this delicious bread, too.

poppy seed pull-apart bread | www.seitanismymotor.com

recipe

Poppy Seed Pull-Apart Bread (makes one 22 cm or 9-inch loaf)

For the dough:
270 ml ( 1 cup plus 2 tablespoons) soy milk
55 g (1/4 cup) refined coconut oil
50 g (1/4 cup) sugar
420 g (3 1/3 cups) all-purpose flour
2 teaspoons instant yeast
1/2 teaspoon salt

For the filling:
70 g (1/2 cup) poppy seeds, ground
2 tablespoons sugar
2 tablespoons hot water
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1 tablespoon cornstarch

Method:
Place soy milk in a small pot and add coconut oil. Heat gently until the oil has melted. Do not bring to a boil. Let cool until luke warm. Whisk in sugar.

In a large bowl mix flour, yeast, and salt. Add liquid ingredients and knead the dough until smooth, for about 5 minutes. It will probably still be sticky, but that’s okay. A stickier dough with more moisture will result in a fluffier loaf.

Let the dough rise in a warm place, until doubled in size, about an hour. (At this time of the year I put it into the oven and just leave the light on.)

Meanwhile prepare the filling:
Combine poppy seeds and sugar Add hot water and oil. Stir well until everything is combined. Stir in flour and starch.

Transfer the dough to a lightly floured working surface. Your dough should now be smooth and soft, if you feel it is still to sticky, add a tablespoon or two of flour. Roll the dough into a rectangle, 52 cm long and 26 cm wide. (20 x 10 inches) Place the wide side in front of you and spread the filling onto the dough, leaving a small 1 cm (0.5 inch) margin on all sides. Cut the dough into 8 26 cm (10 inch) long strips. Place four strips on top of each other and repeat with the remaining four strips so that you have two long stacked dough strips. Cut each stack into four rectangles.

Grease a 22 cm bread pan (9-inch loaf pan) with oil or line with parchment paper. Place the dough stacks in the pan. Cover with a damp kitchen towel and let rise again for 30 minutes. Meanwhile preheat the oven to 200°C (400°F).

Bake the bread for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for 25 more minutes or until the loaf is golden brown. Remove from oven and serve warm or let cool completely. The bread tastes best the day it’s made.

Kaffeedampf | www.seitanismymotor.com

16 Comments

  • Anne
    3 years ago

    This was SO tasty! The dough part is so.. soft and buttery. My boyfriend and I could not stop eating. :-)

    • Mihl
      3 years ago

      I made exactly the same experience:) Thanks for trying the recipe and letting me know!

  • 3 years ago

    Your poppy seed baked goods always look so good. I think I need to go out and find a big bag of the seeds so I can try some of them!
    I like the connection you make between modelling clay and bread dough. I remember being really into fimo when I was younger and I still love working with dough, too. I also like making marzipan decorations but I don’t use it often enough to buy whole packages of the stuff…

  • 3 years ago

    This is a beautiful bread and it looks so delicious! Just the other day I was thinking how working with fondant is pretty much like working with Play-Doh or cold porcelain. We get away with playing even though we’re supposed to be adults! :)

    Your picture of the steamy cup is so dreamy. I love it!

  • Wow that looks gorgeous! I haven’t made bread in a long time; I think I may have to remedy that.

  • 3 years ago

    Yum! I’m glad you have found a grown up way to honor your childhood obsession! :-)

  • Oh that looks so good – poppy seed roll always looks too intimidating to me but when you say this is like cinnamon buns but easier then it seems quite approachable – I lived with housemates with eastern european heritage many years ago and poppy seed rolls always makes me think of them. Definitely have to try this

  • This looks really beautiful Mihl!

  • 3 years ago

    I’ve never made a pull apart bread. Yours looks good.

  • 3 years ago

    Sieht total gut aus das Brot!! Tolle Fotos…die machen richtig Appetit!! Danke! LG Britta

    • Mihl
      3 years ago

      Danke!

  • 3 years ago

    This looks beautiful :) Before I was vegan I used to buy a lot of poppyseed breads and pastries from a Polish bakery. I’d love to try vegan versions.

  • 3 years ago

    I love poppyseed pastries. We don’t have them in the Netherlands, so on a recent trip to Poland I was pining over all the non-vegan ones. I will definitely try this bread!

    • Mihl
      3 years ago

      Cool! Tell me how it goes.

  • 3 years ago

    Liebe Mihl,

    deine Seite macht immer wieder Spaß und mit dem Mohn-Brot hast du mich endgültig in deinen Bann gezogen.
    Das Rezept wird auf jeden Fall nachgebacken!

    Alles Liebe
    Frau Schulz (die übrigens auch gerne knetet und formt)

    • Mihl
      3 years ago

      Das freut mich sehr:)

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