Lior Lev Sercarz'S Yoghurt Challah

• Main spice blend
• 2 1/2 teaspoons nigella seeds
• 1 1/2 teaspoons turmeric, ground
• Challah
• 1 cup water, lukewarm
• 1 tablespoon active dry yeast
• 1/4 cup sugar
• 500 grams all-purpose flour
• 3 tablespoons extra-virgin olive oil, plus more for bowl
• 25 grams labneh, or whole-milk greek yoghurt
• 1 teaspoon kosher salt
• 2 large eggs, room temperature
• 1/4 cup white sesame seeds, unhulled

1. Whisk the water, yeast, and 1 teaspoon of the sugar in a medium bowl. Let stand until foamy, about 10 minutes.
2. Combine the flour, oil, yogurt, salt, 1 egg, the spice blend, and the remaining sugar in the bowl of an electric mixer fitted with the dough hook. Add the yeast mixture, then mix on low speed. Mix, scraping the bowl and hook occasionally, until the dough comes together in a firm, stretchy mass, about 7 minutes.
3. Turn the dough out onto a clean work surface and knead to form into a tight ball. Lightly oil the mixer bowl, put the dough ball in it, and cover with a clean kitchen towel. Let rise in a warmrnspot until doubled in size, about 1 hour. When you gently press the dough, your finger should leave an indentation that rises back up slowly.
4. Line a half-sheet pan with parchment paper. Turn the dough out onto a clean un-floured work surface and cut into six even pieces (108 grams each). Roll each piece into 12-inch-long ropes with tapered ends.
5. Place two ropes parallel to each other, spacing them 3 inches apart. Crisscross the ropes, leaving an inch at their ends. Lay a third rope over the point at which the others cross. Braid thernthree ropes, leaving an inch open at the other ends. Repeat with the remaining ropes to form another loaf. Transfer to the prepared pan, spacing at least 5 inches apart. Cover with a cleanrnkitchen towel and let rise in a warm place until puffed, about 45 minutes.
6. Position a rack in the center of the oven and preheat the oven to 400u0b0F.
7. Beat the remaining egg with a few drops of water, then gently brush all over the risen loaves to lightly coat. Sprinkle toasted sesame seeds all over the loaves.
8. Bake until browned and well-risen, about 19 to 20 minutes. You know the loaves are done when they've left a light brown imprint on the parchment paper. Cool completely on a wire rack.

spice blend, nigella seeds, turmeric, water, active dry yeast, sugar, extravirgin olive oil, yoghurt, kosher salt, eggs, white sesame seeds

Taken from food52.com/recipes/81684-lior-lev-sercarz-s-yoghurt-challah (may not work)