According to Refika, “The best thing about having a bakery in my neighborhood is that on the way back from work you can stop by to buy bread dough. I strongly recommend this; in this way, only in ten minutes, you can make a pizza, lahmacun or pita and make a hit with your guests. Free your imagination!”
1 lb whole wheat dough from the bakery
2 handfuls whole walnuts
1 tablespoon poppy seeds
1 tablespoon butter
Preheat the oven to 475 F.
Crush walnuts into large pieces with your hands; make a well in the middle part of the dough and sprinkle with walnut pieces as well as poppy seeds. Then fold the poppy seeds and walnuts into the dough. Shape into a long log and set on a flour coated board. Make a few diagonal cuts into the top of the bread. Let rest on the counter for 20 minutes.
Put the bread on the middle shelf of the oven. After the 10 minutes, take the bread out, and sprinkle with some water. Bake for another 10 minutes. Reduce the oven temperature to 350 F. brush the surface of the bread with some butter and bake for another 20 minutes or until done. Transfer the bread to a rack to cool. A beautiful scent rising from the bread will linger on, and the crunchy fun of walnut and poppy will enrich your meal.